THE RECIPES
My passion is to bring you the tastiest recipes with the least amount of fuss and the most amount of health benefits.
Christmas Chocolate bark
Can you have food that tastes naughty but is nice? Definitely! This chocolate bark is packed full of great nutrients from the seeds, nuts and berries to go along with the health benefits of dark chocolate. Just don’t have too many pieces!
Vietnamese “bahn mi” baguette
If you are not familiar with Vietnamese food then I highly recommend you give it a go. It can be more light and herbal than other South East Asian countries but just as tasty.I have amazing memories of travelling across Vietnam. One of my favourite memories was cycling through the city of Hoi An. It is a beautiful city and is a bit more chilled compared to other cities in Vietnam.
Bahn mi is a crisp, light baguette packed full of tasty fillings that provide a mixture of flavour and texture. The baguettes are a remnant of the French colonial days and for me are the best baguettes around. To replicate that I have used a bake at home baguette, to give a fresh, crisp crust and filled it with an easy to make mushroom/tofu pate and hoisin bbq tempeh. This recipe may sound complex but it is fairly easy to pull together and worth it! If you can get your hands on Thai basil it adds another layer of flavour in this baguette that bursts with flavours and textures.
Bucatini all’ Amatriciana
Bucatini all’ Amatriciana is a classic Roman dish and is simple but oh so delicious! You probably won’t find bucatini in your local supermarket but it is well worth tracking down. It is like a thick spaghetti that is hollow in the middle. Try and get one that has been formed through a bronze die, which gives it a rough surface that absorbs the tomato sauce.
Traditionally this dish would use guanciale (cured pigs cheeks) or pancetta, which I have replaced with tempeh.
Oladky (Ukrainian Pancakes)
Oladky are Ukrainian pancakes which I have veganised. These delicious, light pancakes are wonderful with some Greek style plant based yoghurt, strawberry jam (or another flavour of your choice) and a little drizzle of agave syrup.
Lebanese Lasagna
This recipe is a vegan version of a recipe from the Hubb Community Kitchen that opened after the Grenfell tragedy. It seems poignant at this moment in time in 2022 to show how food can unite people and communities in the face of trauma and disaster.
Overnight Oat Chia Pot
If you are looking for a quick and tasty breakfast, this takes minutes to prepare and is ready to go the next morning (or in a couple of hours of you are in a rush).
Creamy Porridge
Can you beat a comforting warm bowl of porridge on a cold winter morning? Using steel cut oats (also known as pinhead or coarse oats) over porridge/rolled oats creates a really creamy porridge along with some extra fibre but will take longer to cook compared to porridge oats but is worth that extra time.
Tempeh Cacciatore
Cacciatore translates to “hunter”, but the only thing you will need to hunt for is tempeh in your local supermarket! This rich tomato based stew tastes even better the next day so feel free to make it the day before.
Cauliflower Cheez Soup
Here is another super soup recipe! This time it’s cauliflower cheez with Welsh rarebit (like a posh cheese on toast).
This is filling and feels a bit luxurious. Perfect to warm you up on a cold winter day.
Spiced parsnip soup
Winter is a great time for soups and I have been making more and more during these colder months. The spices in this dish are perfect for winter and go so well with parsnips, probably my favourite winter vegetable which works so well in a soup.
Vegan Haggis
With Burns Night coming up, I thought I would have a go at making a vegan haggis. Haggis is the traditional dish that is eaten to on Burns Night to celebrate the Scottish poet Robert Burns.
Haggis is a spiced minced offal and oats, stuffed and cooked in a sheep’s stomach! It is traditionally served with neeps and tatties (swede and potato) and maybe a wee dram of whisky.
My vegan take on this Scottish classic is good anytime of year and would be a good alternative to a nut roast on a Sunday. Make sure you get the right oats, oat flakes will bring about a different texture.
Gochujang Kimcheez Toastie
Toastie, the sandwich dreams are made of! Growing up we had a toasted sandwich maker. Writing this I am tempted to buy one! But I digress.. you can make great toasted sandwiches in your frying pan and this combination of vegan gochujang cheez sauce, gochujang flavoured tempeh and kimchi take the humble toastie to a whole new level. I feel like a vegan David Chang!
Mexican Lentil Soup
I loved lentils and Mexican food before becoming vegan. I never thought of combining the two. That all changed when reading Eddie Garza’s book “Salud”, where he had a recipe for a Mexican lentil soup.
This is my take on his tasty recipe. I’ve added tempeh “chorizo” (which is a staple in my house) to bump up the protein. I’ve also added some red pepper to give extra vitamin c to increase iron absorption. Wether you choose to serve with tempeh, bread, or both, this will leave you satisfied and nourished.
Jamie Beets Burger
This is one of the best burgers I have ever made and I spent a lot of time perfecting the recipe.
This is so easy to make and pull together. If you can’t get your hands on chipotle powder (which I strongly encourage), then add another teaspoon of smoked paprika and add a teaspoon of your favourite chilli powder.
Warming Butternut Squash Soup
If you are looking for food to warm you up then this is it!
This soup is filling and protein packed thanks to the lentils and chickpeas. This is also pretty simple to make with not a lot of effort required.
It can be served on its own or with some crusty wholemeal bread.
Coronation Tempeh
For those who are unfamiliar with the original Coronation dish, it was first served for lunch at Queen Elizabeth II’s coronation lunch in 1953! Made up of cold chicken, curry powder and mayonnaise. In the UK you can often find it used as a sandwich filling.
I have veganised this classic British sandwich and created a sandwich that will tantalise your taste buds and will become one of your favourite sandwich fillings.
Pumpkin Pie Pancakes
I think these pancakes, with warming pumpkin pie spice, are perfect for autumn and winter.
I have included a recipe for the pumpkin pie spice mix too. All you need to do is combine all the spices together. If you don’t want to use protein powder you can substitute it for more oats.
Sweet and Sour Tofu
One of my favourite Chinese takeaway dishes is sweet and sour. I have always had a sweet tooth and the combination with savoury ingredients always hit the spot. I have veganised and cleaned up the takeaway classic and in my opinion it is as good as anything you can get from a takeaway
Protein Pancakes
Can you get bored of pancakes?! I often vary the toppings. Peanut butter and strawberry is a classic. Caramelised banana and blueberries are another amazing option. Feel free to create your own toppings.
