Roasted herby vegan potato salad

Last Sunday we celebrated my Dad’s 70th birthday with a day trip on the canal, it’s a firm family favourite – spending the day drifting down the canal and tackling a lock or two! We moored our boat up and enjoyed a mega feast, my offering to the table was this delicious vegan potato salad. Roasting the potatoes makes this salad a little more special rather than your ordinary boiled type, and with all the herbs used there is no danger of this not tasting absolutely delicious. 

If you’ve got a barbeque planned over the summer, why not make this vegan potato salad to serve alongside these tasty Beetroot and Black Bean Burgers?

Roasted Herby Vegan Potato Salad
Serves 6

1kg new potatoes
2 tbsp olive oil
3 garlic cloves
3 sprigs of rosemary
Handful of mint leaves
Handful of parsley
Handful of coriander
A few sprigs of dill
Salt and pepper

  • Par-boil the potatoes in a large saucepan for five minutes. Drain the potatoes.
  • In a large roasting tin, add the potatoes and drizzle with olive oil. Add the garlic cloves still with their skin on, and the rosemary sprigs.
  • Place in the oven at 190C. Roast for 40 minutes. 
  • Finely chop the rest of the herbs.
  • After 20 minutes, turn the potatoes over in the pan so they are evenly roasted.
  • Once roasted until lightly crispy, remove the potatoes from the oven. Remove the rosemary sprigs and garlic, and add the chopped herbs. Season with salt and pepper and stir the herbs through. 
  • Serve straight away, or leave to cool and eat cold.

Enjoy!

Veronica x

Pasta alla Trapanese [vegan]

Pasata alla Trapanese

A couple of years ago my boyfriend and I went on holiday travelling around Italy for a couple of weeks – it was pretty awesome. We went to Rome, Naples, Sorrento and then took a night ferry over to Sicily. I ate A LOT of pizza and serious amounts of tomato pasta, there wasn’t too many vegan options, but it didn’t matter because pizza and pasta are fine by me! When we got to Sicily, their speciality took a seriously good turn – Pasta alla Trapanese. It’s basically tomato almond pesto and tastes so good.

Occasionally I buy the expensive pasta in the supermarket, because it reminds me of that holiday. 

Pasta alla Trapanese

Pasta alla Trapanese [vegan]
Serves 2

140g pasta
50g almonds
250g cherry tomatoes
2 garlic cloves
1 tbsp olive oil
Salt and pepper
Handful of basil

  • Blanche the almonds in boiling water for a few minutes. Cool and peel as much of the skin off as you can.
  • Bring a pan of water to the boil and add the pasta and cook for 10 minutes.
  • Meanwhile, in a food processor, blitz the almonds, along with the garlic. Add the cherry tomatoes and blitz together for a few seconds, you don’t want it to go to watery. Stir through the olive oil and season with plenty of salt and pepper.
  • Once the pasta is cooked, drain the water and add the tomato almond pesto and make sure the pasta is coated.
  • Serve with the basil leaves.

Enjoy!

Veronica x

Vegan Pad Thai with Asparagus

Vegan Pad Thai with Asparagus

This Vegan Pad Thai is so quick and easy, you’ll definitely want to add this one to your weekday evening meal repertoire – trust me! In fact, I wasn’t planning on posting this recipe, this was just my Saturday night dinner creation. I took a few snaps for my Insta account, but it was too good not to share! Vegan Pad Thai, I think, is up there as my favourite meal at the moment (disclaimer, this changes A LOT!)

Asparagus has such a short season which if you’re a big time fan like me will crush your heart as it does mine, but if you’re quick there is still time to make the most of this awesome veg. If Asparagus is no longer in season when you’re reading this, don’t despair, some green beans, or purple sprouting broccoli will work just as well, just check what is in season!

Here are some more recipes for you to make the most of the Asparagus that comes your way:
Asparagus & Pea Soup
Vietnamese Vegan Pho with Grilled Asparagus

Lemon Artichoke Hearts and Asparagus

Vegan Pad Thai Vegan Pad Thai

Vegan Pad Thai with Asparagus
Serves two

1 tbsp sesame oil
Bunch of asparagus
1 carrot
1 bell pepper 
1/2 courgette
2 x bundles of noodles
Thumb sized piece of ginger
2 x cloves of garlic (crushed)
1 red chilli
1 tbsp peanut butter
2 tbsp tamari
1/2 tbsp maple syrup
Handful of coriander (chopped)
2 x limes
1 tbsp pistachios or peanuts (chopped)

  • Heat the sesame oil in a wok or a large saucepan on a medium to high heat. Chop the carrot, pepper and courgette and add to the pan along with the asparagus and stir-fry for 5 minutes.
  • Boil the kettle, and start cooking the noodles as per your packet instructions (mine took 10 minutes).
  • Meanwhile, thinly slice the ginger and chilli, add to the wok along with the garlic and stir through the vegetables.
  • In a small bowl, mix the peanut butter, tamari, maple syrup and the juice of one of the limes, add a tablespoon of water and stir until smooth.
  • Once the noodles are cooked, drain using a colander and add to the wok. Pour in the peanut sauce and coriander, stir until everything is coated in the sauce.
  • Serve sprinkled with pistachios and a wedge of lime.

Enjoy!

Veronica x

Chocolate Hazelnut Muffins [vegan & gluten-free]

vegan chocolate muffins

These Chocolate Hazelnut Muffins are not only are vegan but they are gluten-free too, so you’ll be able to cover all your food label bases with these bad boys! I know Easter has come and gone, but I’m not quite ready to say goodbye to chocolate inspired food just yet.

Before I became vegan I couldn’t imagine my life without Cadbury’s Dairy Milk, yes that was the extent of my chocolate range, maybe Galaxy too! I thought dark chocolate was gross and there was no way I could eat it! Fast-forward four years, and I’m a dark chocolate convert. 80% is my jam, my boyfriend bought be a 100% easter egg, I’m not quite there yet….but give me another four years and maybe…! Around Christmas time last year, I accidentally ate some Green and Black’s milk chocolate – turns out it no longer tastes good to me. It was so creamy and sweet that it hardly tasted of chocolate anymore. My tastebuds have been completely transformed.

Now these Chocolate Hazelnut Muffins are definitely for serious chocolate lovers who like their chocolate seriously dark and powered by cocoa! Definitely one for the grown-up palette!

vegan chocolate hazelnut muffins

chocolate vegan and gluten-free muffins vegan and gluten-free chocolate hazelnut muffins

Chocolate Hazelnut Muffins [vegan and gluten-free]
Makes 12

250g buckwheat flour
50g cocoa
125g caster sugar
1 tspn xanthum gum
1 tspn baking powder
1/2 tspn bicarbonate of soda
200ml plantbased milk (I used coconut)
100ml vegetable oil
200ml plantbased yoghurt (I used soya)
1 tspn vanilla extract
50g dark dairy-free chocolate
50g hazelnuts

For the icing:
80g icing sugar
1 tbsp boiling water

  • Pre-heat your oven to 180C and line a muffin tin with paper muffin cases.
  • In a large mixing bowl, add the flour, cocoa, sugar, xanthum gum, baking powder and bicarb.  Stir until thoroughly mixed together.
  • Add the milk, oil, yoghurt and vanilla, and gently stir until smooth.
  • Chop the chocolate and hazelnuts into chunks and stir through.
  • Dollop the mixture into the 12 paper cases.
  • Place in the oven and bake for 15-20 minutes, until a skewer comes out clean when inserted.
  • Leave to cool on a wire rack.
  • Once thoroughly cooled, add the icing sugar and water into a mixing bowl and stir until smooth, using a piping bag or spoon, drizzle over the muffins.

Enjoy

Veronica x

Lemon Artichoke Hearts and Asparagus

I love artichokes. Artichoke Globes that is, not those pesky Jerusalem ones, they’re gross and they make you pass a serious amount of gas…true story! I’ve never actually cooked the Globe ones from scratch before, I have just bought them covered in oil in a jar. Don’t get me wrong, jar ones absolutely have their place, but now Globe Artichokes are in season I came across them at my local market, they looked so pretty and were so cheap, I just had to grab myself a load and figured I would figure it out! Turns out they’re not too difficult to prepare, fiddly sure, but not so hard. I also grabbed a bunch of Asparagus because hello Asparagus is in season too…man Spring is the best!

This would make a great side dish, perhaps to a risotto or a pie of some sort, your side veggies definitely don’t just have to be boiled!


Artichoke Hearts and Asparagus
Serves 2

5-6 baby globe artichokes (or regular sized ones)
Bunch of asparagus
Juice of one lemon
Salt and pepper
2 garlic cloves 
Olive oil

  • Rinse the artichokes in cold water.
  • Peel off the outer leaves until you reach the paler leaves. Trim the tops and the stem.
  • Slice them into quarters, and then place them in a bowl of cold water with 1/2 of the lemon juice, whilst you prepare the rest of them. If you’re using regular sized artichokes you need to make sure you scoop out the furry middle, you don’t need to worry about this with the baby ones, they’re just babies.
  • Steam the artichokes using the lemon water for 5 minutes.
  • Meanwhile, prepare the asparagus by snapping off the lower part of the stalk and discard.
  • In a baking tray, place the asparagus along with the steamed artichokes. 
  • Drizzle with olive oil, the remaining lemon juice and the garlic cloves, I threw in the juiced lemon too.
  • Place under the grill for 10 minutes on a medium heat.
  • Season with salt and pepper. 

Enjoy!

Veronica x

Cashew and Sesame Purple Sprouting Broccoli [vegan]

There is more to vegetables than simply boiling them! Don’t get me wrong, boiled veg has it’s place on a plate sometimes, but this Cashew and Sesame Purple Sprouting Broccoli is one of those dishes that showcases just how an ordinary vegetable can become the star of the show. This makes an ideal side dish or serve with noodles and eat as a main meal. 

Cashew Sesame Purple Sprouting Broccoli
Serves 2

1 tbsp sesame oil
1 leek
2 garlic cloves (chopped)
50g cashew nuts
120g broccoli
Thumb sized piece of ginger (grated)
1 tbsp tamari
1 chilli
1 tbsp sesame seeds

  • In a wok or frying pan, heat the sesame oil on a medium heat.
  • Chop the leek and add to the pan along with the garlic and cashew nuts, and cook for a couple of minutes.
  • Add the broccoli, grated ginger, tamari and chilli and cook for 10 minutes. Add the sesame seeds and stir through.

Enjoy!

Veronica x

Aubergine Pomegranate and Kale Salad [vegan]

Aubergine and Pomegranate are up there with my favourite ingredient combinations, and this salad pairs the two particularly well, even if I do say so myself! 

When aubergine is roasted to perfection, it melts in your mouth, not cooked enough and we all know the rubbery crunchy texture you have to endure, thinking if only we’d been a little more patient! Throw in some pomegranate to a mouthful of well-cooked aubergine and you’ve got yourself a pretty darn good mouthful of food!

This looks like one of those dishes that is far too faffy to make, but this middle-eastern inspired salad really is so simple to make and you’ll impress people with this dish fo sho!

Aubergine and Pomegranate Salad
Serves 2

1 aubergine (cut in half)
Half a pomegranate
1 tspn smoked paprika
1/4 tspn ground cinnamon
1/4 tspn cumin
1 tspn maple syrup
50g kale
100g couscous
Juice of 1 lemon 
Handful of parsley
Handful of coriander
2 tbsp tahini
1 tbsp apple cider vinegar
Sea salt
2 tbsp olive oil

  • Cut the aubergine in half and score the flesh diagonally with a sharp knife. Pop on a baking tray and drizzle with half the olive oil and sprinkle with some sea salt.
  • Place in a pre-heated oven at 180C and roast for half an hour.
  • Meanwhile, cook the couscous; cover with boiling water, add the juice of half a lemon and leave the couscous to soak up the water, fluff with a fork after a few minutes. Massage the kale with with your fingertips using half a tablespoon of olive oil (this softens the leaves and makes it easier to eat raw).
  • Chop the parsley and coriander and add to the couscous, along with the kale, and the pomegranate seeds (save some to sprinkle on top when serving).
  • In a small bowl, add the smoked paprika, cinnamon, cumin and maple syrup and stir until it makes a paste. Once the aubergine has cooked for half an hour, remove from the oven and brush the flesh of the aubergine with the paprika paste and return to the oven for another fifteen minutes.
  • In a mug, add the tahini, apple cider vinegar, the other half of the lemon juice and four tablespoons of water and mix until smooth. (Stirring thoroughly is the key with a good tahini dressing and you’ll go through a range of textures until it is ready!)
  • Serve the aubergine on top of the couscous kale salad, along with the tahini dressing and extra pomegranate seeds.

Enjoy!

Veronica x

Lemon and Blueberry Drizzle Cake [vegan]

Hands up, who would put lemon drizzle cake up there as their all time favourite cake!? Yep, me too! I would say it’s a definite crowd pleaser, and you’ll have people scraping around for the last cake crumb when you make this.

I made this for my Mum’s birthday a couple of week’s ago, it went down a storm! Mother’s Day is on the horizon (in the UK) and if you’re looking for a cake to treat your frickin’ awesome Mum, then this’ll do the job nicely! 

I’ve used maple syrup, but feel free to use normal caster sugar if you’re not worried about that, and you could totally sub the spelt flour for all self-raising. The poppy seeds give it an additional flavour and crunch, but leave them out if you want. 

Vegan Lemon and Blueberry Drizzle Cake

175g spelt flour
100g self-raising flour
1 tspn baking powder
Zest of two lemons
1 tbsp poppy seeds (optional)
100ml vegetable oil
160ml water
80ml maple syrup
Juice of two lemons
200g blueberries

For the drizzle and icing:
1 tbsp maple syrup 
Juice of 2 lemons
80g icing sugar

  • Grease and line a medium sized loaf tin. Pre-heat the oven to 180C.
  • In a large mixing bowl, add the flours, baking powder, lemon zest, baking powder, poppy seeds (if using) and stir together.
  • Add the vegetable oil, water and maple syrup into the dry ingredients, and mix throughly, add the lemon juice and blueberries and stir through.
  • Pour the mixture into the lined cake tin and bake for 35-40 minutes, until a skewer comes out clean. 
  • Mix together the juice of one lemon and a tablespoon of maple syrup. Using a skewer or a fork, pierce some holes in the cake and pour it over the top of the cake. Leave to cool in the tin.
  • In a bowl, sieve the icing sugar and mix together with the lemon juice until smooth, drizzle over the cake once it has cooled.
  • Keep stored in an air tight tin.

Enjoy!

Veronica x

Vegan Lentil Lasagna

For as long as I can remember Lasagna has been my favourite dish. I love a good vegetable lasagna packed full of whatever the season has to offer, but lentils provide this beaut more of a meaty texture. This dish is packed full of flavour, and a tofu topping means you don’t need to faff about with a bechamel and worry about lumpy sauce = win! 


Vegan Lasagna with lentils and kale
Serves 4-6

1/2 tbsp coconut oil
1 large onion
2 garlic cloves
200g puy lentils (soaked overnight if possible)
400g tin chopped tomatoes
1 tbsp oregano
1/2 tbsp thyme
1 tspn ground cinnamon
2 tbsp tomato puree
400ml vegetable stock
80g kale
1 tbsp maple syrup
1 tbsp apple cider vinegar
Salt and pepper
6 – 8 lasagne sheets (depending on the size of your dish)

For the topping:
1 block of firm tofu (drained)
3 tbsp pine nuts (keep an extra few to sprinkle on top)
80g spinach (washed and dried)
Salt and pepper
A few cherry tomatoes
A few basil leaves

  • In a large saucepan, melt the coconut oil on a medium heat.
  • Chop the onion and garlic and add to the pan and cook for five minutes.
  • Rinse the lentils and add to the pan, along with the chopped tomatoes, oregano, thyme, cinnamon and tomato puree. Cook for five minutes.
  • Gradually add the vegetable stock, along with the kale, maple syrup and apple cider vinegar. Cook for about 25 minutes until the lentils are cooks. Season with plenty of pepper and a little salt.
  • Meanwhile in food processor, add the drained block of tofu, the pine nuts and spinach and blend until smooth. Season with salt and pepper.
  • In a large oven-proof dish add half of the lentil and kale filling and spread evenly. Lay the lasagne sheets covering the filling.
  • Spoon half the tofu mixture and spread evenly across the pasta sheet. 
  • Spread the remaining lentil mix over and top with more pasta sheets and the rest of the tofu mixture.
  • Top with sliced cherry tomatoes, pine nuts and a few basil leaves.
  • Bake in a pre-heated oven at 180C for thirty minutes.
  • Serve with some tasty salad leaves.

Enjoy!

Veronica x

 

Vegan pancakes with lemon and sugar

I love pancakes, and I LOVE LOVE LOVE pancake day. These vegan pancakes are so easy to make and you definitely don’t need any eggs to make them! Just make sure you’ve got your favourite plantbased milk and flour in the cupboard and you’re all set to get flipping!

When I was growing up we pretty much saved our pancake eating to once a year. If you follow me on Instagram you’ll see that pancakes are more of a weekly thing in my house now, I tend to mix the toppings up a bit depending what I’ve got in the house. But sometimes you can’t beat a traditional crepe style, doused in lemon and sugar. If you’re looking for more of an american style thick pancake recipe then this, this or this might be up your street. I’ve got your pancake needs covered this year don’t you worry!

Pancakes with lemon and sugar
Makes 6

200g plain flour
400ml plantbased milk (I used oat milk)
A pinch of salt
1 tspn vanilla extract (optional)
25g vegan margarine
2 lemons
2 tbsp caster sugar

  • In a large mixing bowl, add the flour and milk and whisk using a balloon whisk until you’ve got a smooth batter.
  • Add the salt and vanilla extract and stir through. Leave to sit for thirty minutes but only if you’ve got time.
  • Meanwhile, heat your frying pan on a medium heat and melt a little (not all) of the margarine.
  • When the pan is hot, ladle the batter into the pan and cook for a few minutes, flip the pancake to cook the other side. Add a little extra margarine before each pancake.
  • Serve with plenty of lemon juice and caster sugar. 

Or you could even melt some dark chocolate, and serve with coconut yoghurt. Or cook some apples and sprinkle with cinnamon. The list is pretty much endless when it comes to pancakes!

Enjoy

Veronica x