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

Spinach Chickpea Curry – With Coconut, Not Tomatoes

Pan of spinach coconut curry with napkins and limes in the background.

A super quick, easy and tasty vegan main that can be on the table within twenty minutes. This spinach chickpea curry is made with coconut milk rather than tomatoes, which makes a most delicious change. Serve with rice or flatbreads.

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Air Fryer Carrot Falafel with Tahini Sauce

Air Fryer Carrot Falafels

Tasty and simple to make, these air fryer carrot falafel contain carrots for extra nutrition. They’re an inclusive meal as they’re both vegan and gluten free. Serve with tahini sauce, salad and flat bread for a delicious lunch or supper.

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Barley Bowl with Spiced Aubergine, Chickpeas and Tomatoes

Barley Bowl

Roasted aubergines, chickpeas and tomatoes flavoured with Middle Eastern spices and dressed with flaxseed oil and lemon juice. All served on a bed of cooked barley. Why not ring the changes and try this vegan barley bowl?

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Chocolate Falafel

These falafel were the inspiration that kick-started me into planning a six course chocolate themed Middle Eastern menu for a dinner party last week. I saw a recipe for falafel salad in the summer edition of the Co-operative’s Share magazine and it immediately appealed to me. I decided to separate the falafel from the salad and add raw chocolate and almond spread. The falafel recipe I have from the Vegetarian Cookery School used tahini, so I couldn’t see why a nut butter wouldn’t work instead of a seed one. I mixed and matched between the two recipes and came up with a version I am really happy with.

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