This version of Vegan Shepherd’s Pie is a take on Jamie Oliver’s and, in my opinion, it’s streets ahead of any other similar recipe I’ve come across. The key to this is the balsamic vinegar, it really gives the dish depth and a richness that’s second to none. I also chuck in a glug of … Continue reading Vegan Shepherd’s Pie
Food prices just seem to keep going up and up and trying to keep the weekly bill to a figure that doesn’t make my eyes smart is a constant challenge. We love organic, fresh, wholefood which of course you pay a premium for. I try and have a couple of easy and affordable midweek recipes … Continue reading EASY WEEKDAY DAHL
I made this dish for a light Saturday night supper with salad as a side. Hubbie and I had been out for the day so enjoyed a pub lunch and our teenage daughter, fending for herself, had feasted on pizza (and no doubt a bucket load of chocolate!). While mum's away ..... This quick and … Continue reading CRUSTLESS SPINACH & MUSHROOM QUICHE
This is an adaptation of Deliciously Ella’s Cannellini Bean Stew which I have been making for years now! It’s a great recipe for a quick and easy weekday supper. Most of the ingredients are everyday cupboard staples and when served with rice as a side you have created a meal which will satisfy your appetite. … Continue reading CANNELLINI BEAN STEW
Traditionally, Jambalaya is a Cajun dish cooked with shrimps, chicken and vegetables. This vegan alternative uses kidney beans and chickpeas in place of the shrimps and chicken. The end result is a delicious, incredibly tasty and filling dish which isn’t going to break the budget. It’s also a one-pot-dish, which I’m a great fan of … Continue reading EASY VEGAN JAMBALAYA
This dish makes a great midweek feast which you can adapt to suit whatever veg is still lurking in the bottom of your fridge. INGREDIENTS 1 cup quinoa 1 onion 300g mushrooms 1 red pepper 1 courgette 1 aubergine A handful of green beans 2 cloves of garlic 1 tsp mild chilli powder 2 tbsp tomato … Continue reading QUINOA RATATOUILLE
SERVES 4 - 126 calories per serving INGREDIENTS 200g organic plum cherry tomatoes A bunch of fresh basil or 2 tsp dried basil 2 cloves of garlic Freshly ground pepper and Maldon salt 600ml vegetable stock 1 onion 50g shallots, finely chopped 2 cups aborio risotto rice METHOD Place the tomatoes, basil, garlic, salt and pepper … Continue reading TOMATO & BASIL RISOTTO
Having spent the day revising and with a pile of ironing to look forward to this evening, I needed to come up with something quick and simple for dinner. The end result was incredibly tasty and took no more than 5 minutes to prepare and 10 minutes to cook! As this is a vegan dish … Continue reading WEEKDAY BLACK BEAN BURGERS
