This recipe for spicy peanut butter noodles with steamed vegetables and smoked tofu is quite a feast and one the whole family will enjoy. Just be careful about the amount of chilli added for those who are sensitive to it. It’s a very quick meal to put together, although a bit of juggling is needed to get everything ready at the same time.
When I don’t feel like making a smoothie, granola with fruit and yoghurt is my go to breakfast. It’s quick to prepare, nutritious and delicious. This simple recipe for easy vegan honey almond granola uses vegan honey as the backdrop sweetener. You can, of course, easily switch this for normal honey if you’re not a vegan.
Yes, spring has most definitely sprung. It’s been a long time coming. Soups may not be on the top of everyone’s list of things to eat as they bathe in the sunshine today, but the night’s are still chilly and a good bowl of soup is satisfying at almost any time of the year. Ribollita is a hearty vegan Tuscan soup made from cannellini beans, stale bread and kale. It may not sound that appetising, but it’s delicious.
Courgette sweetcorn fritters with chilli tomato sauce are just delicious. They’re full of goodness, easy to prepare and make for a nice brunch, lunch or light supper.
An easy to make anytime pasta with a vegetable packed tomato sauce, using whatever vegetables you have to hand. Jazzed up here with some miso marinated tofu to make a completely vegan meal. You could of course use grated cheese instead.
Who doesn’t love a good veggie burger? Not many I’m guessing. I’m a big fan, though I don’t make them as often as I should, or, maybe could. These black chickpea & red quinoa burgers with prunes are easy to make, hold together well and taste super scrumptious. Served with caramelised onions, tomatoes & chilli, they are truly hard to beat.
A simple but delicious pasta salad that everyone can eat and everyone will love. Full of juicy tomatoes and fresh herbs, it’s both vegan and gluten-free.
As you may have gathered by now, I do like to cook and bake with the seasons. When I made my latest Suma order I had some autumnal baking very much in mind. I still have apples from my mother’s garden and although the wildlife got all of our cobnuts this year, hazelnuts are very much on my radar. So, I made an apple and hazelnut spelt rye sourdough bread loaf.
Crisp on the outside and soft on the inside, these sweetcorn spinach polenta triangles make a great base for refried black beans. Serve with a zingy Mexican salsa. Keep it plant based or add feta cheese and soured cream if liked.
These malted superfood bars with mango and coconut chocolate are just what’s needed to give a boost when spirits or body are flagging. They are vegan, almost refined sugar free and are loaded with so many nutritious ingredients, it’s hard to stop bouncing around with energetic abandonment once one has been consumed.