I’ll admit it- my life isn’t all work, work, work. Come the weekend, amongst the meal prep and the batch cooking, I like to put a little TLC into the meals we eat. This may mean spending some time nursing a coffee whilst making a stack of pancakes; or sipping wine whilst tending to a risotto! Whatever you fancy, you’ll find it here.
I love how easy it is to make these vegan baked pancakes on a lazy Sunday morning. They’re healthy, gluten free, naturally sweetened and have a sweet apple flavour. Baking them in a sheet pan means that everyone can enjoy a plate of hot pancakes all at the same time (no flipping required!).
These artichoke tacos will soon become your favourite pick for taco night! Mild and buttery artichokes are marinated, lightly battered, breaded and baked. They’re served in warm tortillas and topped with sliced avocado, tomatoes, quick pickled cabbage and a delicious dill mayo, for a wholesome vegan fish taco.
This tofu shakshuka is a vegan take on a dish popular in North Africa and the Middle East. A smoky spiced tomato and red pepper sauce is topped with an eggy tofu batter to make a delicious and filling dish, perfect for breakfast or dinner!
Charred zucchini and toasted seeds mixed with basil, garlic, nutritional yeast and lemon make for a delicious zucchini pesto. Cheap and easy, it’s a great light late summer dish, and the perfect way to use up an abundance of zucchinis!
Tofu steaks are marinated in a flavoursome yoghurt marinade and rolled in toasted coconut to make this vegan coconut tofu. Served alongside sticky miso roasted pak choi and a slightly spicy creamy tahini sauce, this dish is so delicious and the perfect weekend meal for two.
Hummus bread is the best way to use up a batch of hummus. It’s totally customisable with toppings, filling and delicious, and so much better than store bought flatbread. It’s super easy to make with minimal kneading and easy cooking on the stovetop. Meaning less time cooking and more time enjoying a delicious breakfast!
This vegan eggplant cannelloni is completely plant based, gluten free, low carb and so tasty! Thinly sliced eggplant works just like pasta sheets, rolled around a creamy basil and spinach tofu ricotta, and topped with a simple homemade tomato sauce. The roll ups are baked to perfection and served fresh out of the oven!
Vegan tortilla, also known as Spanish omelette, is a delicious Spanish dish usually made from eggs and potato. This plant-based version is super tasty, using chickpea flour and tofu to make an easy, healthy recipe. Enjoy it for breakfast, brunch, or as part of a spring-time picnic or packed lunch!
Tahini toast is one of my favourite easy toast recipes! If you’ve never tried tahini on toast before, I’ve written down all you need to know, along with step by step instructions for my two favourite toppings. This is a healthy breakfast toast that you …
Creamy and delicious, this vegan butternut squash ravioli makes the perfect dinner for two. Made with a homemade vegan ravioli dough, and stuffed with roasted butternut squash and sage filling, they’re easy enough to make at home whilst still feeling totally fancy! Delicious vegan butternut …