Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Sausage Salad for a Sizzling Summer

Summer Sausage Salad with avocado, asparagus, potato salad, bean dip & green herb dressing.

Sausage salad is one of the best meals to prepare for a sizzling summer. It’s my summertime take on a comfort food classic – sausage and mash. There are plenty of flavours and textures to keep everyone interested and the zesty lime & herb dressing makes this salad sing. It’s quick and easy to put together, makes a tasty family meal but is also impressive enough for entertaining.

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Matcha Madeleines – Green Tea & Lemon Sponges

Matcha Madeleines laid out on a blue plate.

Are you a matcha fan? Do you know what it is? It’s a wonderful ingredient to use in baking. These green matcha madeleines are little cakes with attitude. They’re flavoured with Japanese green tea powder (matcha) for complexity and lemon for freshness.

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Simple Griddled Asparagus with Zingy Lemon

Turquoise serving plate with griddled asparagus, lemon halves with napkins and forks at the ready.

Sometimes simple is best. This recipe for griddled asparagus has only three ingredients and it’s absolutely delicious. Salt is an optional fourth. It’s also very quick to make and serves as an elegant spring side dish, starter or supper.

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Spelt Rhubarb Muffins with a Hint of Rose

Twelve spelt rhubarb mini muffins sitting on a blue plate.

Small Cakes | 28th May 2019 | By

Rhubarb season is now in full swing. These fluffy rhubarb muffins contain wholemeal spelt flour and kefir. This means they’re particularly gentle on the digestive system. They’re also really easy to make and a sure fire winner. Bursts of tart rhubarb and just a hint of rose transform these workaday muffins into something just a little bit special.

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Aubergine Carrot Couscous – Bazaar Review & Giveaway

Serving platter with aubergine carrot couscous.

At last we have the long awaited (by me at least) vegetarian cookbook from Sabrina Ghayour. Bazaar: vibrant vegetarian recipes is pretty much what you’d expect from the title. It’s packed with mostly Middle Eastern inspired recipes from a talented flavour enthusiast. Flick through the pages and you’ll find dishes both vibrant and exciting. Read on to learn more about the book along with a recipe for roasted aubergine carrot couscous. Oh, and there’s a giveaway too.

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Carrot Top Pistou Recipe with Lemon

Open jar of homemade vibrant green carrot top pistou with a red napkin in the background.

Back off Bugs, carrot tops aren’t just for bunnies. This naturally vegan recipe for carrot top pistou produces a vibrant, fresh and zingy condiment that livens up all sorts of dishes. It’s super quick to make and can be on the table in five minutes.

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Spelt Snickerdoodles – Cinnamon Cookies

Plate of Wholemeal Spelt Snickerdoodles

If you like cinnamon, then snickerdoodles are the biscuits for you. Isn’t the name fabulous? For those not in the know, they’re a popular American classic: buttery balls of dough that are rolled in cinnamon sugar just before baking. These spelt snickerdoodles are made with wholemeal spelt flour and produce a delightful soft and chewy cookie.

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Rye Sourdough Bread – Variations on a Theme

Rye Sourdough Bread with Seeds & Vegan Mushroom Pate

Bread & Buns | 30th April 2019 | By

Sourdough bread has been made for thousands of years. It’s a much easier process than you might think. A rye starter is a particularly good one to have as it’s robust and will sit happily neglected at the back of the fridge for a while. Read on for a simple and full-proof recipe for making my version of rye sourdough bread. You’ll also find a number of variations as well as a method for making your own starter.

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Lettuce & Pea Soup with New Potatoes

Lettuce & Pea Soup with new potatoes and croutons.

Dinner, Soup, Spring, Vegan | 23rd April 2019 | By

Spring has arrived with fresh green shoots and an abundance of flowers. Simple, seems suddenly very appealing. This spring lettuce & pea soup with new potatoes is super simple, both in the making and in the eating. The flavours taste fresh and clean. There are only six ingredients involved, seven if you make your own stock from the pea pods, eight if you add croutons. As a bonus, it’s also vegan and fat-free (excluding croutons).

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Hot Cross Bun Pancakes for Easter

Hot Cross Bun Pancakes for Easter Breakfast or Brunch with chocolate sauce, flowers and mini eggs.

Do you like the idea of making homemade hot cross buns? I do and sometimes I actually manage it. Yeasted buns need a bit of planning and a fair amount of time. Most years, I find it’s Good Friday before I know what’s going on. These hot cross bun pancakes have all of the flavour without the hassle and are ideal for Easter breakfast, brunch or tea. Plus, as it’s Easter, you can serve them with my easy chocolate sauce.

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