Sweet Potato and Quinoa Salad

Looking for a hearty salad? Try this Sweet Potato & Quinoa Salad with Lemony Tahini-Maple Dressing ❤️


1 large sweet potato, cut into ¾-inch pieces (about 2 ½ cups)
½ teaspoon dried thyme
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Drizzle of olive oil plus 1 tablespoon (or coconut aminos)
Salt & freshly ground black pepper to taste
1 cup uncooked quinoa, rinsed
2 medium yellow onions, sliced into rings
Drizzle of coconut aminos (optional)

For the tahini dressing:
1/3 cup tahini
3 tablespoons fresh lemon juice (about 1 large lemon)
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 garlic clove
Salt & black pepper to taste
2 packed cups arugula
½ cup cashews or to taste


Preheat the oven to 425ºF. Line a large rimmed baking sheet with a silicone mat or use a nonstick sheet.

Transfer the sweet potato to the prepared baking sheet. Add the thyme, cinnamon, nutmeg, salt, and pepper. Drizzle with olive oil. Toss to coat. Roast for about 20 minutes, or until fork tender, tossing halfway.

Add the quinoa with 2 cups water to a medium saucepan. Bring to a boil before reducing the heat. Simmer covered for 15 minutes. Remove from the heat and set aside.

Meanwhile, cook onions. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. (Or add 1 tablespoon coconut aminos to onion.) Cook onions for about 20 minutes, or until golden brown, stirring occasionally. Drizzle with coconut aminos (optional).

Meanwhile, to a medium jar, add the tahini, lemon juice, Dijon, maple syrup, and 1/3 cup water. Grate the garlic into the jar. Place the lid on the jar and shake vigorously. Salt and pepper.

Transfer the quinoa to a large bowl. Mix in the arugula. Add the sweet potato, onions, and cashews and mix to combine. Drizzle with dressing.

Vegan Butter Bean Shakshuka

Enjoy this Vegan Butter Bean Shakshuka with some bread for a really hearty meal!❤️


1/2 brown onion, diced
2 garlic cloves, minced
1 400g can butter beans, rinsed well
1 400g can chopped toms
1 tsp smoked paprika
1/2 tsp cumin powder
1/4 tsp coriander powder
1 tbsp harissa paste
4 sundried tomatoes from a jar, chopped small
1 tsp sea salt
Black pepper
Vegan feta
Fresh parsley & dill


Pre heat oven to 170C. Heat 1 tbsp oil in you cast iron skillet, add onion and garlic with a pinch of salt. Add the rest of the ingredients and bring to a gentle simmer for 5 minutes.

Transfer to the oven for 15 minutes.

Then top with some vegan feta (or coconut yoghurt/cashew cream), fresh parsley, dill, cracked black pepper and some crunchy sourdough.

Cobb Salad

Try this Cobb Salad packed full of different textures and flavours ❤️😋


1 1/2 Romaine Hearts chopped
1 cup (150 g) Cherry or Grape Tomatoes cut in half
1 Avocado cubed
2/3 cup (85 g) Red Onion chopped
2 Vegan non breaded Chicken Patties (142 g) browned and cut into cubes
8-10 strips of Rice Paper Bacon
1/2 cup (100 g) Vegan Feta crumbles
8 oz ( 227 g) Extra Firm Tofu pressed divided
1/2 tsp Kala Namak divided
1/4 tsp Turmeric
Salt & Pepper
1 Tbsp Avocado Oil for sautéing

𝗥𝗶𝗰𝗲 𝗣𝗮𝗽𝗲𝗿 𝗕𝗮𝗰𝗼𝗻:

2 Square Sheets of Rice paper cut into 2” strips
1 1/2 tsp (22.5 ml) Maple Syrup
1 tsp (5 ml) Dark Soy Sauce
3 tsp (15 ml) Light Soy Sauce or Tamari
few dashes of Liquid Smoke
2 Tbsp (30 ml) Water
3 tsp (15 g) Nutritional Yeast
1 tsp (5 g) Smoked Paprika
1/2 tsp (2.5 g) Garlic Powder

𝗖𝗿𝗲𝗮𝗺𝘆 𝗗𝗶𝗷𝗼𝗻 𝗗𝗿𝗲𝘀𝘀𝗶𝗻𝗴:

1/4 cup (59 ml) Red Wine Vinegar
Juice from 1/2 a small Lemon (2 Tbsp)
2 tsp (10 g) Sugar
2 tsp (10 ml) Vegan Worcestershire Sauce
1 1/2 Tbsp (22.5 g) Dijon Mustard
1 1/2 Tbsp (22.5 g) Vegan Mayo
1/3 cup good (79 ml) Olive Oil
Salt & Pepper to taste

Creamy Roasted Tomato and Artichoke Macaroni 


1 pint cherry tomatoes, halved
1/4 tsp kosher salt and pepper for roasting
1 tbsp avocado oil for roasting
2 plant-based sausages
1/2 small yellow onion, finely chopped
2 tbsp olive oil
1/2 cup (packed) marinated artichokes, drained and chopped
1/4 cup (packed) sun-dried tomatoes packed in oil, drained and finely chopped
1/3 cup roasted red peppers, chopped
1/4 cup dairy free heavy cream
1/2 cup marinara sauce
1 tsp kosher salt
1/2 tsp garlic powder
1/2 cup cooked peas
Juice of 1/4 to 1/2 lemon, to taste
1 to 2 tbsp finely chopped fresh parsley, to taste
Red chili flakes, optional


Roast tomatoes in a baking dish, with their oil and seasoning, at 400 degrees F for 20 to 30 min, until juices are released and skins starting to wilt. Meanwhile, cook macaroni in salted water until barely al dente. Drain, reserving 1/4 cup pasta cooking water.

While those cook, sauté onions and crumbled sausages with olive oil on medium to medium low heat for 6 to 8 min, stir occasionally. Add all remaining ingredients except parsley, including drained pasta and roasted tomatoes and their juices. Stir well and add in a few tablespoons pasta cooking water if too dry. Cook another couple min on low heat, stirring halfway. Add parsley, serve with red chili flakes if desired.

Creamy Butter Tempeh with Garlic Naan


For the curry:
1 brown onion
4-5 garlic cloves
1 inch piece ginger
2 tbsp garam masala
1 tbsp cumin
1 tbsp coriander
1/2 tsp cayenne pepper (or to desired heat)
1 tsp turmeric powder
1 can chopped tomatoes
1/4 cup tomato paste
1 can coconut cream
1 tbsp liquid sweetener
1/3 cup cashews
salt to taste

For the tempeh:
1 block tempeh/tofu
1/2 cup coconut yoghurt (or any plant-based yogurt)
1 tsp garam masala
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1/2 tsp salt


Pre-heat oven to 180C / 350F.

Dice up the tempeh into cubes. Add to a bowl along with all other tempeh ingredients, mix well so tempeh is well coated. Line a baking tray with parchment paper and place the tempeh cubes onto the paper evenly spread so they have space to bake.

Bake in the oven for 20 minutes, then take out and flip and bake for a further 15 minutes. Whilst the tempeh is baking, you can start the curry.

In a medium sized pot, heat 1 tbsp oil on medium heat. Add in onion with a pinch of salt and sauté until soft.

Next, add in the garlic, ginger and spices. Sauté for 5 or so minutes, staring occasionally and adding water if it starts to stick to the bottom.

Then, add in the rest of the ingredients (tomato paste, chopped tomatoes, cashews and coconut cream) and let this simmer for 15-20 minutes.

Then, either with an immersion blender or transferring the sauce into a blender, blend until smooth. Add in salt to taste, and then the tempeh and your curry is ready to be served.


Plant based curry lovers – this one is UNMISSABLE! This easy crispy tofu saag is aromatic, bright and downright TASTY! As well as being 100% naturally plant based.

✨️From scratch ⁠
✨️No gum or starchy thickeners⁠
✨️Plant based + vegan ⁠

Tofu makes the best alternative to paneer, + a great boost of protein. Guys I’m drooling just thinking about this recipe!


Serves 4⁠
1 block XL tofu, pressed & cubed⁠
1/2 tsp cumin seeds ⁠
1/4 tsp ground turmeric ⁠
1/2 tsp salt ⁠
2 tbsp nutritonal yeast 
1 tsp lemon juice 
1 tbsp olive oil ⁠

3 tbsp light olive oil 
1 med onion, finely diced⁠
4 garlic cloves, minced⁠
1 tbsp ginger, grated⁠
1 green chilli, diced⁠
1 tbsp tomato puree ⁠
1 tsp ground coriander ⁠
1 tsp ground cumin⁠
1/4 tsp garam masala⁠
1/2 tsp ground turmeric⁠
1/2 tsp chilli powder⁠
1/2 tsp salt ⁠
1/4 tsp black pepper⁠
400g spinach, chopped⁠
1 tbsp vegan butter 
1/2 cup coconut milk ⁠

1 tsp fenugreek leaves, crushed⁠
1 tsp lemon juice ⁠
Basmati Rice 


Preheat oven to 200C/180 fan. Line baking tray with parchment. Add tofu & sprinkle with cumin seeds, turmeric, salt, nutritional yeast, lemon juice & olive oil. Roast for 40 mins, turning once until golden & crispy. ⁠

Meanwhile, heat olive oil in non-stick pan. Fry onions for 3-4 mins til golden. Deglaze with water if needed. Add garlic, ginger, chilli & saute for 1 min. Add tomato puree, spices, salt, pepper & cook for 3 mins to reduce down. Add touch of water if needed.⁠

Add to high speed blender, blitz until almost smooth. Add back to pan, stir through coconut milk & a good knob of vegan butter. ⁠

Top with lemon juice, fenugreek & baked tofu. Serve with rice or naan. ⁠

Super Fluffy Beetroot swirl milk bread

It’s no secret that I’m a huge bread lover (it’s my favourite carb!) + this beetroot swirl bread has been one of my most popular recipes and it’s fully plant-based


For the roux:

1/4 cup Bread Flour
1/2 cup Soy Milk

For the Swirl Bread:

2 1/4 tsp. Instant Yeast
2/3 cup Soy Milk
1/4 cup Sugar
2 tbs beetroot powder
1/4 cup Olive Oil
2 1/3 cup Bread Flour
1 tsp. Salt


To make the roux, mix the bread flour and soy milk in a small saucepan over medium heat, until thick ~2 mins

Set aside to cool to room temperature.

Mix the instant yeast, lukewarm soy milk, sugar in the bowl of a stand mixer. Set aside until bubbly after 5-7 minutes.

Add the roux, olive oil, and salt to the bowl. Mix to combine.

Using the hook attachment, gradually add the bread flour to form a ball.

Separate the dough into two equal portions.

Add one dough portion back into the stand mixer, then add the beetroot powder dissolved in 1/2 tbs water. Knead until the colour is even.

Add both dough portions into separate bowls, lightly greased. Let rise at room temp for 1 hour, until doubled.

Punch down the dough, then roll out each to a large rectangle. Stack the dough portions to layer, then roll to create the swirl.

Place in a greased bread tin to rise for 25-30 minutes, until doubled.

Preheat oven to 180c

Brush the bread with olive oil or maple syrup.

Bake for 30-35 minutes.

Let cool in the pan for at least 15 mins then cool completely before slicing. Enjoy!

Creamy dreamy Golden Hummus

It’s a must because it adds crunch and flavour to your dipping sessions. 🥰


1 can chickpeas
2 cloves garlic, minced
2 tbsp tahini
1/2 tsp cumin, ground
2 tsp turmeric, ground
1 lemon, juiced
3 tbsp extra virgin olive oil
1/2 tsp sea salt
4 tbsp ice cold water


Add chickpeas to a small pan and cover with cold water. Bring to the boil and reduce to a simmer. Cook until chickpeas are almost falling apart and mushy. Drain and allow to cool. Add garlic and lemon juice to food processor and blend to combine. Add in cooled chickpeas and all other ingredients. Process until super smooth and creamy, adding more cold water if you need to.

Wintery Farro Salad

Winter salad with kale, kabocha squash, roasted peppers, roasted cauliflower, pomegranate arils and lemon, tahini and roasted garlic dressing.


3 tbsp olive oil extra virgin, divided
3 garlic cloves whole
3 baby bell peppers halved
2 cups cauliflower florets
8 oz farro cooked according to package and cooled
1 bunch kale washed, stemmed and chopped in bite sized pieces
1 lemon large, juiced
1 tbsp sesame tahini
½ cup pomegranate arils
½ tsp salt
1 black pepper to taste
1 sprig rosemary torn
½ tsp garlic powder
1 cup kabocha squash cubed


Preheat oven to 400 degrees F

Spread cauliflower florets, garlic cloves, bell peppers and kabocha squash in a single layer on a sheet pan. Drizzle with 1 tbsp olive oil, a pinch of salt, garlic powder and rosemary. Toss with hands to distribute oil and seasoning well and bake for 20 minutes. Then let cool.

In a large mixing bowl add the kale, remaining olive oil, lemon, tahini, salt, pepper and roasted garlic. Massage the kale gently for 5 minutes mixing all of the flavors into the kale. This is dressing the salad.

Melding the ingredients together with your hands will relax the kale and produce maximum flavor.

Add the cooked farro and mix. Then add in the roasted and cooled veggies and the pomegranate arils. (Chop the peppers first in smaller bite sized pieces) Taste for seasoning. Adjust if you like to add more salt or lemon. This salad will get more flavorful as it sits so be careful not to over salt.

Vegan Ziti with Broccoli and Kale

Hearty, warming, and filling. It’s a nutritious dish that is perfect for any occasion.


1 bunch kale rough chop
1 small head broccoli rough chop
1 can chickpeas drained
1 tablespoon olive oil
1 tablespoon garlic powder
1/4 teaspoon salt
1/4 teaspoon onion powder
1/2 cup water
3 tablespoons tomato paste
1 bloop agave
1/4 teaspoon Italian seasoning
black pepper and chili flakes to your taste
2 tablespoons vegan butter
1 pound ziti
8 pitted kalamata olives chopped
nutritional yeast is an optional topper


Preheat the oven to 425 while chopping the veg.

Put on a big pot of water to cook the pasta according to the box and reserve.

Put all veggies and chickpeas in a bowl with olive oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt and toss well.

Lay on a sheet pan and bake for 15 minutes turning every 5 minutes so the kale doesn’t get too crispy.
In a medium sized saucepan add water, tomato paste, onion powder, 1/2 teaspoon garlic powder, agave a pinch of salt and Italian seasoning and bring to a boil, it will thicken and turn to sauce in about 5 minutes and then add vegan butter and reserve.

When pasta is ready, return to the pot and add sauce and sheet pan veggies and chickpeas and mix well. Lastly add in the olives.

Garnish with black pepper, chili flakes and nutritional yeast.