Whole baked spiced cauliflower with courgette and squash dhal
A great alternative to a Sunday roast. This whole baked cauliflower looks stunning and the crispy leaves are delicious. Why let them go to waste? Serve with this courgette and squash dahl, kachumber salad and chapatti. Mix through some leftover chopped up cauliflower...
Tofu bibimbap (Korean rice bowl)
The variations are endless with this delicious Korean rice bowl – create a dish to suit your taste and mood. Not so much a recipe as a guideline of ingredients to gather together. You could use fried slices of Portabello or field mushroom instead of tofu. And, if...
Vegan nut roast
The traditional Winter nut roast gets a face lift to become a true centre piece of the dinner table. Of course, it’s the perfect roast dinner, but I enjoy the warmed-up leftovers with houmous and salad. Get ahead by cooking the quinoa and sweet potatoes before-hand –...
Green beans and roasted tomatoes on toast
Beans on toast go green! You could use haricot or cannellini beans, but I think the texture and colour of the flageolet lend themselves best to this dish. If you’re not vegan, this goes really well with some seared halloumi or try it with a grating of Parmesan/Grana...