When I’m sick, all I really want to do is eat toast with peanut butter and wash it down with some chocolate milk. When I’m done feeling sorry for myself, I decide that I should probably have something that will actually help me get better. My Chicken Flavoured Noodle Soup is warming and wholesome and the perfect companion for a sick vegan, but it also makes a delicious healthy dinner. You can experiment with your own spices and vegetables, just make sure to use a killer vegan chicken stock.
I’m always looking for ways to up my rice game, mainly because I’m strange and think about grains a little too much. This dish is super easy and is packed with so many plant based goodies, all you have to do is throw in some crispy tofu and greens and you’re good to go. You can switch out the spices, currants and coconut for what you have in the pantry, or use a white basmati rice if you prefer.
I love making open tarts, mostly because they require so little effort and taste delicious. Seriously, even if you’re a lazy cook, this dish is so easy to make your friends will shower you with compliments you almost don’t deserve (suckers!). This recipe makes a light, healthy and crunchy tart, and works well for lunch or dinner. As with most of my recipes, feel free to experiment with different fillings, herb combinations and garnishes.
Smokey, hearty and spicy, this is the recipe I grab when I’m hangry or craving meat. It’s made with healthy ingredients and lots of spices, but you can add more or less depending on your taste. You’ll never need meat again!
An acquaintance of mine posted a long rant online the other day, about why he thinks potatoes are overrated. Overrated?! Try UNDERrated! Potatoes are versatile, delicious, and easy to cook with, and certainly more dear to my heart than this so called ‘acquaintance.’ If you’re looking for a side dish to take to Christmas lunch, or just love finding new ways to use potatoes, try my Garlic and Chive Hasselback Potatoes. They taste amazing and can be tailored to meet all your herb and spice needs. Potatoes rule!
I experienced my first Thanksgiving last year whilst in New York, and attended a lovely dinner where I made my way through mountains of delicious food. Fortunately for me, there were plenty of vegan options (many brought by me!), but I know a lot of dinners don’t have such a focus on providing cruelty free options. This year, I’ve decided to create my own vegan Thanksgiving recipes, that are tasty, easy to make, and packed with healthy and fresh ingredients. My Creamy Vegan Mac and Cheese is made using pumpkin, nutritional yeast and spicy paprika, and is a fantastic, healthy alternative for vegans and non vegans who like to eat. This year, let’s be thankful for the fact that Law and Order: SVU is still running, and that we have plenty of plant based treats to bake!
Jackfruit is one of nature’s greatest gifts to vegans, everywhere. When cooked correctly, it somehow makes the most delicious meat substitute, that is filling, delicious, and well, meaty. My version of this glorious offering combines crunchy coleslaw, spicy BBQ sauce and tofu mayonnaise. Jackfruit is very versatile so feel free to experiment with your own sauces, spices and accompaniments, and enjoy!
Curry is a vegan’s best friend. It often involves lots of vegetables, legumes, healthy fats and delicious spices, and can easily be tailored to suit your taste. This recipe makes a quick, basic and healthy curry, that is full of all the delicious ingredients any healthy vegan should be eating. Feel free to add some extra spices like chili or add some crispy tofu for a twist!
They’re soft, they’re salty, and they’re a type of bread. Tell me, is there anything the pretzel can’t do? This is a terribly satisfying recipe that requires the patience to allow your dough to grow, and the self control to share your baked goods with the people closest to you. You can play around with the toppings, and add things like vegan cheese, fresh rosemary, poppy seeds and even cinnamon. Get twistin’!
I created this recipe after wondering what to make for dinner for a gluten intolerant friend of mine. Between his gluten and dairy intolerance and my veganism, I almost suggested a hearty serving of water and spinach. After realising I was low on spinach, I brainstormed further, and decided to create my own buckwheat pastry recipe. I love cooking with buckwheat flour because it is healthy, wholesome and has a lovely nutty flavour that goes beautifully with pesto. Feel free to experiment with the toppings, flour and spices as you create your own alternative to spinach water!