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

Sourdough Banana Bread with Walnuts

Sourdough Banana Bread with Walnuts & Cinnamon

Bread & Buns, Leftovers, Vegan | 22nd October 2019 | By

How about a loaf of real banana bread? One that’s made with sourdough, wholemeal flour and no added sugar? This sourdough banana bread does all of this and more. And it’s not only healthy, it’s really delicious.

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Mushroom Pâté with Walnuts – Packed Full of Vegan Umami Goodness

Mushroom Pâté with Walnuts and Butter Beans on Toast - Delicious, Nutritious and Vegan

If you like a quick and easy spread that’s full of umami flavours and packed with goodness, this mushroom pâté with walnuts and butter beans might be for you. It’s easy to make, delicious for vegetarians and great for vegans too.

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Barley Lentil Dinner with Walnut Gremolata and Roasted Tomatoes

Barley Lentil Dinner

Dinner, Vegan | 5th November 2017 | By

This barley lentil dinner is a simple recipe made somewhat sophisticated by the addition of walnut gremolata and roasted tomatoes on the vine. It’s also very garlicky. If you love garlic as much as we do, this is a very fine thing.

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Cinnamon Coconut Chocolate Crunch – A Traybake with Attitude

Cinnamon Coconut Chocolate Crunch Traybake

Traybakes | 13th August 2017 | By

This cinnamon coconut chocolate crunch traybake is a real crowd pleaser. It’s ideal for parties where both children and adults will love it. It has less sugar than similar bakes, but its nutty crunchiness will have you coming back for more. It’s quick and easy to make; the hardest part is waiting for the chocolate crunch to cool and set.

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Socca, Walnut Basil Pesto & Purple Mangetout – Vegan & Gluten Free

Socca with Walnut Basil Pesto

If you haven’t tried socca before, you’re in for a treat. It’s a sort of flatbread or substantial pancake made from chickpeas and it’s naturally vegan and gluten free. It’s also delicious. With little cooking or preparation required it makes a perfect meal for summertime. This socca spread with walnut basil pesto and scattered with toasted walnuts and purple mangetout scored particularly well.

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Prune Porridge Topped with Toasted Walnuts and Cinnamon

Prune Porridge with Toasted Walnuts & Cinnamon

Breakfast, Vegan | 13th January 2017 | By

At this time of year, there’s nothing quite like a warming bowl of porridge for breakfast. It’s quick to make, comforting to eat and keeps you sustained for several hours. Plain porridge is good, but it’s nice to jazz things up a bit and this vegan prune porridge topped with toasted walnuts and cinnamon makes it a bit more special.

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Carrot Cake Flapjacks – Autumn in a Bliss Filled Bite

Carrot Cake Flapjacks

Carrot cake is one of our nation’s favourite cakes, apparently. Who would have thought something as healthy as carrots would appeal to such an extent? As I was dreaming autumn thoughts the other day, I had a sudden urge to try making carrot cake in flapjack form. It worked beautifully and these carrot cake flapjacks are just the best.

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Malted SuperFood Bars – Energy Boosting and Quick to Make

Malted Superfood Bars

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.

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Fairtrade Fortnight Breakfast & Recipes for Banana Bread & Hot Chocolate

Fairtrade Fortnight BreakfastI’ve been a supporter of Fairtrade Fortnight for many years now, from when I was an active Co-Operative member and helped out in store to my current position as a food blogger. This year the campaign is focusing on Sit Down for Breakfast, Stand Up for Farmers and runs from 29 February to 13 March. With this in mind, I’ve prepared a delicious Fairtrade Fortnight Breakfast using a number of Fairtrade products as well as baking a breakfast banana bread.

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Jewelled Persian Rice

Jewelled Rice

Once upon a time, long long ago, I had an Iranian boyfriend. He introduced me to a whole new cuisine, which, although similar to the Middle Eastern one I was more familiar with, was distinct and flavoursome. It was rare that he did any cooking, but when he did he always made the most delicious rice in the classic Persian way, complete with tahdig.

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