Valentine’s Sharing Plate

I’m really not a big Valentine’s Day person but I think everyone needs a good excuse to jazz things up this year! Instead of anything typically ‘romantic’, I think the best food to have with loved ones (be that for Valentine’s / Galentine’s / Palentine’s) is something you have to share – sharing is caring…

Mushroom Curry

Congratulations on making it (nearly) to the end of January! It’s been even longer, colder and darker than usual but hopefully you still feel like you’ve achieved a little something. Tried a new recipe? Completed the SWS Release and Renew challenge? Kept a houseplant alive? Binged Bridgerton? It’s all truly an achievement. Here’s a recipe…

Harissa Chickpea Stew

This week’s recipe for Sculpt With Sasha members uses similar ingredients to last week but in a whole new way. I thought this would be an easy way to reduce waste and stop you having to buy too many new ingredients, especially when people want to be braving the supermarket as little as possible at…

Vegan Moussaka Lentils

With a frost in the air and snow across parts of the country, I thought everyone could do with a warming recipe this week. Spice up your mid-week meals with this veggie twist on a Greek classic. This is a basic lentil recipe with lots of suggestions on how to use it below, but it…

New Year Tofu Bowl

Happy New Year! I’m trying to kick off the year, as ever, with some good habits but I want them to be sustainable and actually focused on making me happy more than anything else. My parents have opted for some crazy keto-inspired diet, which sounds truly horrifying as a borderline-dairy-intolerant-vegetarian! As we won’t be sharing…

Make your own veggie stock

Making your own vegetable stock is incredibly simple and uses up ingredients you would otherwise be throwing away. In an effort to make your kitchen as low-waste as possible, this is a great way to get the most from your veg. Food waste bins are a good way to minimise landfill, as food decomposes a…

Best ever vegan bolognese

Not exactly an Italian spaghetti bolognese… I only had bow tie pasta in the house – the tweest of all the pasta shapes – so have fully broken away from tradition with this recipe! You can make this recipe with whatever faux mince you would like, I always use Suma’s TVP mince because it only…

Peanut butter granola

I’ve made a fair few batches of granola so far during lockdown and for some reason this was the best yet. It’s an imprecise science and everyone seems to have a granola recipe these days but hopefully you’ll enjoy it as much as my family has been! — Ingredients: 350g oats 75g hazelnuts, roughly chopped…

Food, feet and friendship – eating on the Camino

The Camino de Santiago is a 500 mile emotional rollercoaster. Your feet ache and blister, you question why you are doing it, you have too much time with your own thoughts, you wake up before it’s light, you don’t sleep well… and then you stop in a cafe. Everything from that morning instantly becomes more…

Creamy cashew pasta

My mum and I used to make a really simple white wine and creme fraiche sauce to have with seafood spaghetti and I wanted to recreate this, but vegan. This summery pasta dish is creamy while still being fresh and light. Ingredients: 125g cashews 600ml veggie stock 1 red onion, finely chopped 2 garlic cloves,…

The big foodie lockdown

If food wasn’t already at the centre of your day, lockdown may well have changed that. My family are constantly thinking about the next meal as the next fun activity of the day. It’s one of the only ways to feel a normal sense of structure. I think we should fully embrace this obsession and…

Asparagus and wild garlic tart

A seasonal queen, this recipe uses asparagus, jersey royal potatoes and wild garlic pesto for the ultimate springtime lunch. I used to think that potatoes were pretty much all the same, just different sizes. I was wrong. Jersey royals taste SO sweet when they’re in season and are bloody delicious. Eating seasonally is one of…

Coconut raisin cookies

This recipe came about the other day when I was seriously craving some cookies but only had a weird selection of ingredients. Turns out they tasted great so I thought I should share… Enjoy! Ingredients: 120g butter, softened in the microwave 150g caster sugar (golden if you have it) 1 tsp vanilla extract 1 egg 175g plain…

Understanding meat-free protein

When I became a vegetarian (nearly 3 years ago), one of the main questions I was asked was where I get my protein from. This is a classic question from any relative and while I now know where I source all of my nutrients from, I was a little clueless at the time. Even now,…

Balsamic tomato and onion tart

Inspired by olive magazine’s recipe for Tomato tart with olive oil pastry, this vegan version ditches the cheese for sticky balsamic onions and spinach and uses ready made shortcrust pastry for pure unadulterated laziness. It’s summery and makes the perfect lunchtime centrepiece. If you are one of the many people getting into growing their own…

Gnocchi and leftover veg traybake

I made this recipe for my family for the first time a few days ago and it was a HIT. Admittedly food is more interesting in lockdown now that it is one of the only memorable parts of the day BUT I will still take the compliment… You can use almost any veg you have…

Butternut squash and rocket tarts

This is a perfect little Spring recipe and an ideal light lunch for this sunny weather! There are loads of ways to adapt it to suit what you have in the fridge and to cater for all kinds of dietary requirements. Ingredients: 1 pack pre-rolled puff pastry 300g butternut squash or sweet potato, cubed 1…

Quarantine [vegan] blueberry and banana bread

Deep into the second week of UK quarantine everyone seems to be making banana bread… and shaving their heads. If you haven’t quite managed the former yet then this is the recipe for you! This is a vegan recipe meaning it’s even better for people who can’t get eggs right now even if you aren’t…

Cauliflower korma

I have been perfecting this recipe for a while now and it is my favourite curry to make for myself. It is vegan and creamy and all-round delicious! Ingredients: 1 medium cauliflower, cut into florets 2 tsp turmeric 2 tbsp oil 1 onion, finely chopped 1 can coconut milk 1 can chickpeas ½ a bunch…

Butternut squash and hazelnut quiche

I have not been successful with quiches in the past but this one came out quite well! This is the perfect recipe for a spring lunch with a rocket salad… Ingredients: Jus Rol short crust pastry (pre-rolled) 1 butternut squash, peeled, deseeded and cubed a few sprigs of thyme 6 eggs 300ml milk 200g feta…

Storecupboard fridge cake

It seems impossible to buy flour at the moment but I was determined to make a ‘cake’ of sorts today with whatever ingredients we happened to have. This can be adapted to use any kind of dried or preserved fruit, biscuits or chocolate – anything you have in the cupboard. When I was younger my…

Squash and chickpea salad

This is one of my favourite salads. Last summer I made it for my boyfriend and he said it was the best salad he had ever had (who really believes that bias, I know, but it is really tasty)! It is great for taking to work but tastes best eaten fresh as the chickpeas lose…

Lentil bolognese

This recipe doesn’t try to taste like a ‘real’ bolognese but it is still amazing comfort food and full of protein. I made it with friends in the Peak District and these were the only flavouring we had but it was perfect. I will try to post another bolognese recipe on how I flavour meat-substitute…

The Knickerbocker Glory of sweet potatoes

This is quite possibly my favourite meal to make myself when I’m alone. The ingredients are never the same and they aren’t particularly conventional pairings but something about this combination of salty and sweet flavours really gets me… Ingredients: Big sweet potato! Steamed kale or wilted spinach Garlic granules Butter or vegan spread Basil tofu,…

Creamy red pesto gnocchi

This is one of my favourite quick and easy recipes. I was first made a chicken version of this with rice but it goes so well with gnocchi that I had to share! This recipe uses long-life and store-cupboard ingredients so is a great one to have up your sleeve for a midweek dinner. Ingredients:…

Fastest food in Lima

Sayel Restaurant, Lima We were ushered through to a back room crammed with tables. The walls were white with big printed pictures of the sea mounted upon them, a sea a lot more idyllic than the churning grey ocean that borders this great metropolis. After a stumbling Spanish conversation we ordered the menu del día…

Easy hungover hostel recipes

Just before Christmas, I spent two months in South America with my sister travelling around Colombia and Peru. One of us spent a little more of her money on rum than she should of and so we ended up cooking for ourselves in hostels as much as we could. As one vegetarian and one vegan…

The Lucky Fox’s new veggie menu

Tuesday 5th February was not a good day for me. I came lazily back from the library at 3.30pm to find that my house had a powercut – brilliant. The blackout lasted until 11.24pm exactly, meaning that cooking my evening meal (dinner, tea, call it what you will) was impossible in the dark with an…

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