Tag: vegetarian

Squash, Spinach and Chickpea Curry

  This  is a delicious vegetarian/ vegan curry. It’s very filling and has a really rich flavour thanks to the thick curry paste that is the base for the sauce. It’s also very economical which is always a bonus. Serves 4   Ingredients: 2 tbsp coconut oil 1 small onion, chopped 1 clove garlic, chopped…


Wild Garlic Pesto

  There’s such an abundance of wild garlic around at the moment, it’s lovely to see it and it also makes a great free addition to spring meals in the form of pesto. Easy to make from store cupboard ingredients, it goes so well with pasta or withanything else that takes your fancy.   Ingredients:…


No Refined Sugar Cashew and Cacao Energy Balls

    I’ve based this recipe on a paleo bar that I picked up at a supermarket checkout a few weeks back. The price tag alone made me decide to make my own version and these are the result. They should keep for a good week or so in the fridge but I bet they…


Low Sugar Coconut Granola

    This recipe is based on one I found online but I’ve altered the recipe slightly and put my own choice of fruit and nuts into it. I prefer not to cook the dried fruit as I find it goes too tough and chewy, so I add it after the granola has baked. Ingredients:…


Cauliflower Cheese Soup

  Now in my book this is the perfect winter warmer. It’s a great big pan full of comfort and makes a really hearty lunch. Add as little or as much cheese as you like and  play around with toppings- I’ve suggested a few but chilli flakes or a sprinkle of cayenne will give it…


Sweetcorn Chowder style soup

This is a fabulously warming soup for an autumn day. I’ve called it a chowder style soup because a traditional chowder has a creamy base, but I find that a bit too rich. I find the potato gives it a lovely creamy texture and so it doesn’t need the dairy element, but feel free to add…


Golden Vegetable Soup

This is a great way of getting your vegetable intake up. The turmeric and nutmeg add a lovely flavour- feel free to leave the parsley out if you don’t like it. On that note, flat leaf parsley has a much milder flavour than curly leaf and is a good way to get used to the taste….


Fig & Feta Salad

    This recipe was whipped from a Waitrose magazine that my mum gave me, I’ve altered it very slightly to serve 4 people. It’s a gorgeous seasonal recipe making the most of the figs that are currently in the shops. It makes a fantastic lunch or a light supper, and looks very impressive on…


Roast Squash, Spinach & Goats Cheese Lasagne

This is a beautiful autumn dish. It works best with autumn squash, although butternut can be used but it gives a slightly sweeter flavour. The goats cheese is optional for those who don’t like it.   Ingredients 2 autumn squash (not butternut) – approximately grapefruit size Rapeseed oil 500g washed spinach 1 tbsp butter whole…


Spinach and Ricotta Cannelloni

  Who doesn’t like pasta? And when it’s got a melting spinach and ricotta filling and a chunky tomato sauce on top AND it’s easy to make it seems even more lovely. The recipe can easily be altered but i find  it easiest to make a batch and freeze any leftovers for another day. The…


Vegetable Cottage Pie

  This cottage pie was a bit of a medley of all the leftover vegetables in the fridge after Christmas, and was surprisingly savoury, considering its a completely vegetarian meal. Ingredients (serves 4) Rapeseed oil for frying 1 red onion, diced 1 leek, halved lengthways and sliced 1 large carrot peeled and diced 1 stick of…


Creamy Paprika Mushroom Stroganoff

A mixed pack of wild mushrooms was the inspiration for this delicious, slightly spicy, creamy mushroom stroganoff. Served with tagliatelle it made a super comforting dinner for a chilly evening. Ingredients (serves 2) 200g mixed wild mushrooms, cut into bite size pieces (I used Sainsbury’s Taste The Difference) rapeseed oil 1/2 a red onion, finely…