Friday, 17 June 2016

Carrot and Date Salad with an Orange and Tahini Dressing - Perfect BBQ Fodder!

I went to a friend's BBQ recently and of course I couldn't turn up empty handed. So apart from the usual veggie burgers etc to adorn the hot coals (and piri piri chicken wings for my meat eating hubby), I arrived brandishing this salad.

It's an excellent option if you are taking a dish along to a gathering because unlike it's leafy counterparts, this salad actually benefits from a bit of sitting time. It's also pretty delicious and a fair few of my fellow BBQers asked for the recipe. And so without much further ado, here's how you make it...

Top Tip: You can grate the carrots and this will still be delish but matchsticks made with a mandolin are just that bit thicker and retain a pleasing crunch especially if you aren't serving up for a while.

Carrot and Date Salad with an Orange and Tahini Dressing

2 Carrots - grated or cut into matchsticks
Toasted almond slices
Fresh coriander
Fresh parsley
Juice and zest of an orange
6 dates (medjools are amazing but they are really expensive, try soaking normal dates in the orange juice)
1 tbsp Olive oil
1 tbsp Tahini
1/2 tsp date syrup (although honey works fine if you don't have any)
Juice of half a lemon
A splash of water

First start with the date and citrus dressing.

Cut your dates into small chunks, place in a jar with the juice of your orange and lemon. Pour in the olive oil, tahini and a dribble of water.

Sprinkle over a large pinch of ground cumin and coriander and a liberal sprinkling of salt and pepper.

Pop the top on the jar and shake vigorously. If it's a little too thick then add some more water.

The rest is just assembly really, mix the rest of the ingredients with the dressing but make sure to reserve some of the almonds to be sprinkled over the top.

Sunday, 5 June 2016

7 Flatbread based vegetarian brunches and lunches...

The ubiquitous flatbread... are so many types out there. Tortillas, Naan, Pitta, Khobez, Chappati... the list is pretty endless. One thing that binds them all is their sheer versatility and you will certainly find them popping up on my blog and Instagram with a comforting regularity.

For me, flatbreads represent an easy supper and more often than not, a quick supper. My perfect flatbread is the Khobez or Lebanese variety (two names for the same thing really). It used to be that I had to go to a middle eastern shop for them but now they are stocked in my local Asda too. Normally made from white flour, they are a more junk-foody choice than my normal wholemeal or rye flour loaf but their chewy consistency and slightly thicker form makes the Khobez bread the perfect base for many a meal. That said, I am not one for passing up a pitta either!

So here is my run down of the ideal flatbread-based recipes for any time of the day:

Breakfast and Brunch:

Flatbread French Toast

The chewy Khobez bread is ideal for this recipe but I have a feeling that a ripped up pita bread would work similarly well. The important aspects are that your flatbread of choice is flavourless and thick, garlic tortillas would definitely not work well here...

It's pretty simple really and a super easy recipe to scale up for a crowd. Per person you will need the following:

1 Egg,
1/2 ripe banana
A dash of vanilla essence
1 Khobez/lebanese flatbread (or half if they are the really huge ones)
Handful of cherries, de stoned and halved
Scattering of icing sugar
1 tablespoon natural or greek yoghurt
Syrup of choice (I tend to use rice malt syrup as it is fructose free but maple definitely tastes the best)
Salted butter for frying 

Huevos Rancheros

This Mexican dish is the perfect brunch in my opinion. Eggs... check. Fresh flavours... check. Comforting... check. A touch of spice to wake you up... check. Just try them, they are so good and ridiculously quick.

This is my smokey chipotle black bean version but a simple tomato salsa, some chopped avocado a fried egg and a sprinkle of a fresh salty cheese such as feta is an excellent even quicker version.

Light Lunches and Super Suppers:

Smoked Tofu Lahmacun

Lahmacun is typically made with lamb and whenever I have gone to Turkey I have been struck with a desire for a veggie version. I had a search of the interweb and nothing took my fancy so I made up my own version with smoked tofu, pomegranate molasses, cumin, sumac and chilli. The result... it's ridiculously moreish, unbelievably easy and has become a regular favourite on the Bright dinner table.

Flatbread Pizza with Courgette and Epoisses Cheese

I was reading my copy of Jamie magazine this week and there was a recipe in there for a courgette, new potato and tallegio pizza that caught my eye. Unfortunately the only ingredient I had for the topping was courgette and I really didn't have the energy or indeed the time to be making the base from scratch. But still, it got the ol' cogs whirring and I came up with this absolute delight.

The base is simple, you need a thickish flatbread. Khobez is a great option, pitta would work well and no doubt a Naan would be a good plan. Warburton's do a rectangular wrap that also makes an excellent pizza base and their gluten free version is excellent!

For the topping:

Mix 1 tbsp tomato puree with 1 tsp olive oil and a pinch of salt and black pepper and a sprinkle of dried oregano.

Cut a courgette into thin slices, I like to go length ways but what ever you fancy is fine.

Spread the tomato sauce over your base in a thin layer then top with the courgettes. Try not to let them overlap so that you get an even bake across your pizza.

Dot small chunks of epoisses cheese around the pizza, it's a pretty strong cheese and oozes out when heated so keep that in mind and don't over do it.

Finally, lightly grate an Italian hard cheese such as parmesan or grana padano across the whole pizza.

Five minutes in a hot oven (about 220 deg C) and you'll have an seriously delectable pizza.

Enchilada Casserole

Back to Mexico, which is no surprise really considering the tortilla is a daily staple. This casserole idea pops up a lot on mexican and american-mexican blogs so I am really not sure of it's provenance. Is it like the Indo-Anglo Balti I wonder? Who knows and who cares when it is this delicious!?
A bit like a lasagne, a bit like enchiladas. This tortilla based bake from This Gal Cooks solves the issue of what to do with stale tortillas once the pack has been opened.

Kale and Onion Flatbread Pizza

My recipe for Green Onion Pizza doesn't have the usual tomato base but simply doesn't need it. Sweet onions, slightly bitter kale and the salty savoury hit of parmesan cheese. It's pretty awesome and although this recipe gives you the base instructions, it works perfectly on a flatbread so makes the ideal speedy option.

Sshh, don't tell anyone but I sometimes bring out this recipe to use up kale that is slightly past it's best. You'd hardly know once it's cooked with the onions, topped with cheese and baked to a crisp.

Lebanese Flatbread with Spicy Chickpeas

Middle eastern flavours abound in these Lebanese flatbreads topped with a gorgeous spicy chickpea mix. I always have a tin of chickpeas or three lurking in the cupboard. They are the king of pulses, a quick protein that acts as an excellent carrier for so many flavour combinations.

Here they have been pimped up with chilli, mint and za'atar by Rachel Cotterill. She's made her own flatbread too but I see no reason why this wouldn't work on a ready made one.

Making your own flatbreads...

It's certainly not quicker and kind of negates the point of having them as an easy cheat ingredient, but making your own flatbreads is far from complicated and supremely satisfying. If you fancy having a go then why not give the following a try:


Khobez (Moroccan, Yemeni or Lebanese Flatbreads - not to be confused with Khobz which isn't flat)




Or for something a little different with an added flavour, give these a go:

5 minute Spiced Flatbreads

Spelt Cocoa Pittas 

Saturday, 7 May 2016

Chipotle Black Bean Huevos Rancheros

When I came to write this post, I did a search of my previous musings only to find that this would be my first time sharing a recipe for huevos rancheros. This is strange for one important reason, it has to be my most loved and most cooked weekend brunch recipe! If hubby and I have a rare quiet weekend at home, this is invariably on our Saturday or Sunday morning table.

Today's version is laden with smokey black beans a la Anna Jones on this morning's Saturday Kitchen. We woke up bleary eyed and discussed having huevos rancheros when we turned on the telly to see Anna making her black bean brunch tacos for the panel of some of my favourite chefs. Bloody love those Greedy Italians and Jamie Oliver (not sure who the last one on the panel was but he was great too).

So, inspired by her twist on the classic I hopped into the kitchen and whipped up my version with what I had in stock. It was lush, so lush that I felt I should share!

Smokey Black Bean Huevos Rancheros Recipe
Serves 2 but super easy to scale the recipe up or down

First I got the black beans cooking and then I concentrated on the rest of the condiments.

Chipotle Black Beans:

These black beans would be similarly tasty as a jacket potato topping with a splurge of soured cream or yoghurt.

1/2 white onion - roughly chopped
1 clove garlic - crushed
2 sun-dried tomatoes - roughly chopped

Fry off in a drizzle of the oil from the tomato jar and a sprinkle of salt. Follow with:

1/2 tin of black beans (drained)
1/2 chopped chill
1 tsp chipotle paste (do this according to taste and the paste, some are super spicy but others really aren't that hot and you can be more generous without blowing your head off)
2 handfuls of fresh spinach (torn)

Add everything to the pan and cook for a couple of minutes before sprinkling in a pinch of veggie stock powder and covering with a cm of water.

Allow to simmer away while you sort the rest of the ensemble...

Smashed avocado 

Less involved than a complete guacamole, this is super simple:

1 avocado
Squeeze of lime
Salt and pepper

Smash the avocado up with a fork, squeeze in the lime and sprinkle over the salt and pepper to taste.

Tomato and Pepper Salsa 

I love the crunch of a bell pepper in my salsa. In a dish like this it adds another layer of texture. I went for a mix of orange, yellow and red tomatoes but use what ever you have in.

2-3 tomatoes depending on their size (mine were actually pretty small so I went for 4 of them).
1/4 pepper (yellow, red or orange - steer clear of the bitter green ones for this)
1/2 chilli
Splash olive oil
Squeeze of lime (again)
Handful of fresh coriander or flat leaf parsley

Roughly chop the tomatoes and peppers, no need to be uniform or picky about it. Mix with everything else and some good salt and pepper.


2 eggs
2 tortilla wraps
Salad cress (optional)
Rocket (optional)

Fry a large free range egg per person (I like to keep the yolks nice and runny) and warm the wraps in the microwave or oven.

Put a wrap on the plate, top with a handful of rocket and then half of the bean mix.

Top with the egg and pour over the salsa/tomato salad mix, followed by dollops of the avocado.

Finally, sprinkle some cress over the top and serve immediately.

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Tuesday, 5 April 2016

Quick and Easy Gnocchi Bake or Gnocchi Alla Sorrentina

Pasta is probably the go to option of so many of us when pushed for time in the middle of the week. It's quick, it's easy and if you have a sauce already made up it couldn't be simpler to put together. The addition of a few choice veggies can also make sure that you and your family are getting a helping of goodness in a dish that is actually pretty great comfort food.

But I implore you to look beyond the pasta in your store cupboard to the humble Gnocchi. Don't be fooled by the exotic Italian name or the many recipes on the internet dedicated to making it from scratch (it is actually fairly easy but too time consuming for a Tuesday night), this is as simple, if not more so than pasta. And you can get ready made Gnocchi next to the fresh pasta in the super market, some places do vacuum packed ones in the store cupboard section too so you can have it on hand.

This Gnocchi bake recipe has its origins in Gnocchi alla Sorrentina but the original sticks to a simple tomato sauce without extra veggies. If you wanted to leave out a step from below, you could do the same and serve alongside some salad leaves instead for one of your five a day.

The key to this bake being super delicious is in the sauce. A good tomato sauce is a kitchen essential, I tend to make my own in a large batch and then fill sterilised jars when it is still hot. They seem to keep for ages in the cupboard; the cooling down of the sauce essentially recreates the vacuum seal in the jar. If you don't have your own sauce squirrelled away somewhere, then a good quality shop bought one is second best option.

Gnocchi Bake or Gnocchi Alla Sorrentina

1. In an oven dish, mix up the following ingredients before putting into roast at 180 deg C for 15-20 minutes. Until the vegetables have cooked and the edges are getting a little charred character.

A large pepper (I like green for this recipe but go with your favourite) - cut into large-ish chunks
125g mushrooms - quartered
A red onion - segmented
A courgette - large diced
1 tbsp olive oil
A sprinkle of dried herbs, thyme and oregano work well but use what you have in
Salt and pepper

2. Get the vegetable laden oven dish ready next to the stove. Place a pan of salty water on to boil and tip in a packet of ready made Gnocchi (they tend to be about 500g a packet). Simmer for 1-3 minutes depending on pack instructions.

3. Lift the Gnocchi from the pan with a slatted spoon as they rise to the surface (careful not to over cook) and mix with the vegetables and a jar of your favourite tomato pasta sauce (my recipe can be found here). Go in with a splash of the cooking water too, about 2-3 tbsp depending on the sauce consistency.

4. Top with ripped chunks of mozzarella (get the whole ball on there) and a sprinkling of Italian Hard Cheese / Parmesan (the former is generally vegetarian).

5. The oven dish goes back into the still hot oven for 15-20 minutes until it is bubbling and and browned on top.

If you are feeling a bit braver or quite frankly more motivated that I did tonight, then check out The Bunny Kitchens' version of Gnocchi with a Tomato and Pepper Sauce with the gnocchi from scratch instructions. 

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Sunday, 3 April 2016

Oozy Blueberry Porridge for a Decidedly Comforting Breakfast

Over the last week I have been having a nasty acid reflux flare up. I was diagnosed with GERD (Gastroesophageal Reflux Disease) years ago and every now and then I have to go back to taking Omeprazole for a couple of weeks to get it under control.

Being overweight (which I still am, despite losing some chub in the last few years) and dietary choices (like the bread and red wine I consumed liberally at the weekend) definitely don't help. So it's little surprise that I have found moderating my diet can really help prevent and treat a flare up. 

When I have a spate of GERD I often turn to oats and bananas, not sure why but they most definitely seem to work for me. Porridge is a godsend this week! The problem is that I find that milk just makes things worse so I opted for a dairy free alternative, Oat Milk. I bought my oat milk (the Rude Health brand is free of sweeteners and is certainly my favourite) but I'm told you can make it pretty easily... If you can't get the sugar free stuff, I would imagine that could be worth it, if not I feel like it's the milk equivalent of puff pastry... life may well be too short. 

This porridge recipe was inspired in part by a recipe in my Deliciously Ella cookbook, I've stolen her idea of a splurge of almond butter and coconut oil - although I have used coconut butter for its rich creaminess.

My other top tip is to use frozen blueberries if you want them not to turn to mush on cooking. That said, mushy blueberries it not to be sniffed at either.

Dairy Free Blueberry Porridge 
Serves 2-3 depending on hunger level

1 cup oats - the bigger the oats the better in my opinion
2 cups oat milk - you may need a little more to loosen the porridge at the end so have the rest on standby
1/2 cup blueberries
Pinch of salt
1 banana - cut up for the topping

1. Put everything but the banana into a pan and warm on a medium heat, stirring occasionally for about 7-10 minutes.

2. Once the porridge starts to bubble and thicken you will need to stir more frequently. Once the oats are soft and the milk has thickened, the porridge is done. Feel free to add a little more milk if it needs some loosening. 

3. Ladle into bowls and top with the sliced banana.

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Monday, 29 February 2016

The Stromboli Pot - simple, effective and delicious.

I am so excited to write this post because I think I may have discovered a new favourite dish. It’s ridiculously easy to prepare, involves minimal chopping or cooking and can actually be assembled in about five minutes with a smidgen of forward planning. 
This week I was told by my clerks that I would be venturing to the Isle of Wight for a first appearance and if I’m honest I can’t say I was delighted to be travelling all that way (it’s at least 2.5 hours door to door) when I was first told. But then I thought about it and decided an adventure was to be had, after all I’ve never been to the Isle of Wight and one of the fantastic benefits of being a barrister is that I get to venture to new places pretty regularly. 
Well, it turned out to be a bit of a culinary adventure as I found a gem of an Italian cafe in Ryde while I was waiting for the ferry to whisk me back to the mainland. Michelangelo’s is right by the seafront and if you ever find yourself in that part of the world I urge you to pop in for one of their pastries and a cappuccino. At 50p each it would be rude not to have at least a couple…
But I digress, I logged on to tell you about the wonder that is the Stromboli Pot. I must confess, it’s not a dish I have come across before and a quick scour of the internet doesn’t come up with anything similar by that name. So who know’s where it came from, perhaps it’s an Isle of Wight creation, or maybe this is regularly eaten in Stromboli but the world hasn’t been made aware yet… I would love to find out. 
The thing is, this was always going to be a winner of a dish. There is no world in which the combination of goats cheese, spinach and sun-dried tomatoes is a bad thing but the amalgamation of them together in a Stromboli Pot is officially a thing of delight. In the cafe there was an an additional ingredient, anchovies (urgh) but of course I asked them to leave those out. 
Honestly if it wasn’t completely awful table manners, I think I may have gotten my face into that pot and licked it clean. If you only ever try one dish from my blog, make it this one.
So without much further ado, here is the recipe for the Stromboli pot as imparted to me by the waiter at Michelangelo’s Deli Cafe in Ryde on the Isle of Wight. Whoever finds themselves at my house for lunch next may well discover these warming in the oven.

Spinach, Sun-dried Tomato and Goats Cheese Stromboli Pot
First things first, you need to wilt down the spinach, you can do this with a splash of water and a liberal sprinkle of salt and pepper but the deep savoury case I got this lunch time was no doubt from the splash of added vegetable stock. The only thing is that making up a load of stock in order to use the tiny amount you would need to wilt spinach seems like a bit of a mission. I am sure that a pinch of Boullion powder would do the trick. You can do this bit in advance if you are making a few pots. 
From here on out, this dish is pure assembly. You will need a pot with a lid ideally but I don’t see why a ramekin and some tin foil can’t do just as good a job.  
Bottom layer… Wilted spinach in it’s juices. 
Next up… 3 or 4 sun-dried tomatoes (the ones that come in oil)
Finally… top with a chunk of chèvre goats cheese log (you can absolutely find vegetarian versions of this in most supermarkets). 
Now cover and warm in the oven for a few minutes. You don’t want the cheese to fully melt, just leave it long enough for the flavours to amalgamate and for the goats cheese to warm through so it’s soft and yielding in texture. Ooh heaven! 
To serve you don’t need to worry about fancy garnishes, a hunk of ciabatta, a black pepper mill and some kind of grated Italian hard cheese like Parmesan or pecorino (as I have said before, the Basics/tesco value range is veggie friendly) in a dish to the side are the perfect accompaniments. 

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Monday, 25 January 2016

Spinach, Rocket, Strawberry and Petis Pois Salad for When You Need a Day of Summer in Winter...

I know that strawberries and peas are far more appropriate for a summer dish, and this is certainly something that I’ll be revisiting in warmer months. That said, sometimes I feel a need in the winter to awaken my tastebuds with food that’s abundant in the bright flavours and crisp freshness that the root veg and brassicas of the season just can’t provide. It's the culinary opposite of people that celebrate Christmas in July, sometimes you just get the urge to go out of season.

This is such a lovely dish either as a side salad or you could add some feta cheese and a scattering of toasted nuts or seeds for a fuller and complete meal that would be perfect for a 5:2 fast day lunch or evening meal.

Spinach, Rocket, Strawberry and Petis Pois Salad 

For the salad, assemble the following ingredients in a bowl. Just before serving, drizzle over the dressing (you will have some left and it can stay in the fridge for a week-ten days quite happily). 

1 cup baby spinach leaves 
1 cup rocket
1 cup petis pois (boiled for 2 minutes and then cooled)
1 cup strawberries - sliced

For the strawberry and black pepper dressing, place the following ingredients in a food processor and whizz up (a small one is best here as you aren’t making much). Don’t forget to give it a taste and a tweak at the end, it may be that your dressing needs a little more of something especially since not all strawberries are created equal. If it’s too sweet, perhaps some lemon juice… bland could mean it needs more salt… too sharp can be fixed with a drizzle more oil or honey and make sure that the black pepper flavour is loud and proud. 

3 tbsp extra virgin olive oil
1 tbsp cider vinegar
Squeeze of lemon juice
4 strawberries 
1 tsp dijon mustard
1/2 tsp rice malt syrup or honey (the former is fructose free) 
Black pepper (3-4 turns of a mill)
Pinch of salt 

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Saturday, 9 January 2016

No, not another diet!! I'm giving choice a try...

January... it's a month of  sustenance and health focused rituals. After the excess of the festive period I tend to be fatter and suffering from not a small amount of guilt. Then I buy a diet book or three (already half way through a tome about Sirtfoods), perhaps a new kitchen contraption (in 2016 the Nutibullet seems to be dominating my morning routine) and make all sorts of resolutions about wholesale changes I am going to make.

Healthy choices don't even need to be the least exciting option

I could say that I put weight on just by looking at food (it certainly feels that way considering how easily I can pile on the pounds), but that would be a lie because the bloat is really from eating all the food, including all the pies. 

Most of what I cook is pretty good for me... loads of veg, a fair amount of fruit and I tend to prioritise whole-grains over their white counterparts. I am  however also partial to an entire sharing bag of crisps on occasion and can easily polish off the best part of a bottle of wine on a Friday night.

I have realised that I have been a yo-yo dieter since I was about fifteen and I reckon that enough is enough. I am essentially going from a state of deprivation, to that of a guilt ridden glutton and then right back to deprivation. And the result? I don't look much different, I tend to feel physically rubbish and I have the tendency to get grumpy with my long suffering husband when what I am really feeling is deep seated frustration.

So what am I going to do about it? Another diet? Another way of life? No, NO MORE!! 

2016 will be a year like any other, it will be a year of choices and I am going to try and make good ones. And if perhaps I fall off the wagon and scoff a packet of Quavers between court hearings or have a glass of wine after a long day, well I am not going to beat myself up over it. I will just move onto the next moment and with it the next choice (perhaps not to finish the bag of Quavers and to stop at one glass).  And if I have gotten to the end of the day without working out (and let's be honest, that is most days), I will wake up the next morning and maybe then I'll choose to get out the weights.

Because that's life, it is a series of choices. So rather than going on a diet, rather than signing up to some regime that is actually removing choice, limiting autonomy and to be honest telling me to eat more fruit and veg and less junk food (common sense really) I am going to give choice a try. Each time I am faced with a healthy option or an unhealthy one (whether it's to do with food, exercise or perhaps my mental well being), I will try and make the one that's good for me. Except for when the choice is a sticky toffee pudding or a an apple... well I'm only human after all!

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Tuesday, 5 January 2016

Kale-Spiked Guacamole - Delicious but nothing new!

I thought I was being pretty inventive today when I decided on a whim to blitz some kale into my guacamole. It seems that I am very much behind the times on that front. Gua-kale-mole is most definitely a thing. In fact it's so much of an established thing that Wholefoods is selling it by the punnet and Gwyneth's Goop has also got it covered. Oh well at least I am in good company!

I have certainly enjoyed my version whizzed up in my new NutriBullet so it's super smooth (no kale getting stuck in your teeth) and took all of 30 seconds to make. You can make it with soured cream, yoghurt or soya yoghurt as all would work perfectly well. One thing I have noticed when I add green veg to my guac is that the green colour stays far more vibrant, I sometimes use peas and they have much the same effect.

Kale-Spiked Guacamole

Get out your blender and stuff in the following:

1 ripe avocado
1 large handful of kale
2 spring onions (scallions)
1/2 chilli (more if you want it spicy but for me, a guac is the antidote to a spicy main dish)
1 tbsp yoghurt, soured cream or soya yoghurt (I guess the coconut yoghurt would also work but I don't tend to buy it because it's so ridiculously expensive)
Juice of half a lime
Water to loosen -  start with a 1/4 cup and add more if needs be
Salt and Pepper

The method is pretty simple. Turn on the machine and let it do it's thing for 30 seconds or so. Then you're done.

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Monday, 4 January 2016

Veganuary... Is it better to go part time for longer?

So it seems that Veganuary is the latest thing for food craze buffs to get their head around in 2016. To be fair, it seems more exciting to me than Drytober. But if I'm honest, I don't have the will power to go vegan for the whole month and I'm already ahead on having vegetarianism as a starting point. It will be so much more difficult for those eating meat (I know I would find it nigh on impossible to convince my husband to give it all up for a whole month)

But that's the main issue, giving something up completely is a huge strain and what happens when the month is over? We all go back to over consuming animal products (whether it is meat, fish, eggs or dairy) in a manner that puts a strain on both our bodies and the environment. I am sure that some people will have epiphanies and at the end of the month and they will significantly reduce their consumption but let's be honest the majority won't. My worry is that many people will simply fall off the bandwagon in the first few weeks and in doing so, a negative relationship with vegan food may be formed which is a shame as it an be delicious.

So I'm not going to go completely vegan for January but I am going to increase the amount of vegan food I cook for the foreseeable future. If I do things in moderation, I see no reason to stop at the end of the month.

To get me started I have scoured my recipe archive for my favourite vegan recipes on the blog. And if you are doing Veganuary, I am sending you plenty of luck and not a small bit of my admiration for your will power. Hopefully you'll find this list useful too.

Breakfast and Brunch

I love my cocoNut granola with Kokomilk as it brings out the coconut flavour and adds a touch of sweetness to the sugar free cereal so swapping breakfast is a no brainer.

I recently made a rather lovely brunch spread for a friend that involved two dishes, Scrambled Spiced Tofu and a Giant Chipotle Rosti. Great together or as standalone dishes.


Serve up Pomegranate roasted carrots with Merguez spiced chickpeas in a Pitta pocket and salad for a lush lunch. Just need to substitute or remove the yoghurt.

Bored of Houmous? Try out Besara for a smokey change of dipping scenery.

Jerusalem artichokes are in season right now so it's the perfect time to give this Jerusalem Artichoke and Pangritata Salad a try.

Keep warm with this Moroccan Spiced Butternut Squash Soup.

Make in advance and then team these Fava Bean Falafels with the Besara and a fresh salad for a quick assembly lunch.

The Butter Beans in this Vegan Answer to Chicken Soup give it a wonderfully rich and creamy finish without even a hint of dairy.


Smokey Bean Chilli- just leave out the dollop of yogurt on top or replace with a soya version.

This week's South American Inspired Black Bean and Quinoa Stew was hearty and satisfying.

I will definitely be returning to the Thai Red Lentil Curry  that I created for MyBabyRadio this month. It's a bit of a staple in our house to be honest and is a complete one pot meal.

Ignore the feta on top and you have a delicious, super easy and quick midweek supper with this Smoked Tofu Lahmacun recipe.

These are a take on Koftas using the king of economical foods, the Kidney Bean.  Oh so moreish and best eaten straight from the oven with a warm pitta and plenty of fresh salad, these Kidney Bean Kofta's also make a fantastic side dish to a curry.

Another soup for the cold Janauary days, this Black Bean Chilli Soup will be sure to warm you up as you hunker down for the night. of course you could skip the whizzing stage and eat it as a chillified stew. I highly recommend making the salsa to, really peps it up.

And finally, a list of Vegan recipes wouldn't be complete without a dhal. This Aubergine and Red Lentil Dhal is awesome and easy, a great combination. Just leave out or substitute the yoghurt.

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