I love experimenting with new flavours and nothing excites me more than when I see the fusion of colours which adorn my plate at the end of finished meal prep. This doesn’t happen as much with the sweeter nibbles.
It also means I get to play around with different recipes from all over the world; Indian, Japanese, Thai and American to name but a few. I mean, I love to travel but food is the next best thing.
Most of my inspiration comes from the food I see others eat, the colours, I fancy seeing or the ingredients which are on offer – yes, I am a bargain hunter!
If you happen to try any of these, let me know your thoughts.
Simple to cook with a small amount of preparation – these mushroom and spinach meatballs have a meaty texture that hold together like magic!
Sometimes you just need to make something to prove to yourself just how simple it is to do. Creamy, frothy and delicious – I was pleasantly surprised by this kitchen experiment.
I remember when I was younger, on the colder days, getting in from school and seeing a Shepherd’s or Cottage pie waiting in the kitchen ready to be eaten. There was always something about stewed veg and mashed potatoes that just made me think of home.
I do have a bit of a love for pizza. For most women, pre-menstrual cravings often bring a desire for chocolate, sugar or sweet treats. I get them, but then I also get ones for pasta and pizza too!
There were very few weeks that went by during my first six months of opting to be plant-based that I didn’t find a recipe suggestion appear on my desk – and that’s where the inspiration for this recipe comes from.
This recipe proves that not everything vegan is healthy and green. In fact this recipe is deep fried so isn’t particularly healthy at all!
I’m still calling this one a quiche because even without milk or eggs it’s pretty close to the real deal!
This recipe doesn’t require as much preparation as my soya milk recipe did, and considering I do prefer oat milk I think I may try and ensure I have a jar of this hanging around in the fridge from week to week.
I often use Aldi’s “Super 6” deals to purchase fruit or vegetables I wouldn’t usually – which leads me onto this recipe, which allowed me to try something new.
I had to write this recipe up as soon as I had eaten it, because the flavours , textures and colours were so fresh in my mind, I just had to be able to do the recipe justice. I currently live with an omnivore, and the fact even he said it was delicious spoke volumes to me.
I’ve always had this memory of a eating a bright green soup at my Nana’s. Which is weird because she was Ukrainian and the soup I probably should remember most was Borscht.
I made this dish after finishing a duo of soups: pea and mint and carrot and coriander, so I now refer to this trio as my traffic light soups. Together they’re a force for Autumn and Winter warming so keep this recipe close because those two seasons are just around the corner.
Admittedly embarking on the mission to create my own sauces did take a few shopping trips and kitchen experiments for me to to get right, plenty of trials and errors but if you have a commitment to saving money, saving time and making that slight step toward being a little bit kinder to your body then it’s definitely worth it!
I actually started writing up this recipe, when my ex was just that, my ex, but now he’s thankfully returned back into my life, and so too has this soup!
I almost considered marriage for the recipe to one of the best cannellonis I’ve ever eaten. It’s strange because I forgot about it until I fancied lasagne. one day. I couldn’t find a decent recipe I wanted to try, which is why this one developed.