Egg mayo sandwich filler (Vegan)

Makes 6-8 sandwiches

Too good not to share, this vegan egg mayo is legit; it tastes like the real deal, but it is cruelty free. 

I know it’s hard to believe, but you can make eggless egg mayo in 5 minutes. It’s actually quicker and easier to make than the traditional egg mayo because you don’t  have to wait for the eggs to boil. The secret for the eggy taste is the black salt, also know as Kala Namak. Yes, it’s as easy as that.
I found the black salt in an international food shop, but I am sure you can also find it online.
Top tips:
> the colour of the black salt is not actually black, it looks like regular white salt. 
> black salt is not that salty, so make sure to add regular salt to this dish, in addition to the black salt.
This is now my favourite way to use tofu, so give it a go and let me know what you think. Enjoy!

Ingredients
1 pack of silken tofu
1 pack firm tofu
1 generous teaspoon Dijon mustard
1 generous teaspoon whole grain mustard 
3-4 tablespoons vegan mayo
1/2 teaspoon black salt (Kala Namak)
1 teaspoon ground turmeric
1 tablespoon chopped chives (optional)
Salt and pepper to taste

Method
Crumble the firm tofu with your hands in a bowl. Add the rest of the ingredients and mix using a wooden spoon, until you get the texture of egg mayo. I like to add rocket and water cress to my sandwich. Even better on sourdough bread, because everything is better with sourdough bread. 
You don’t need to press the tofu for this recipe. 

Thanks for the recipe inspiration go to nadiashealthykitchen  

Mushrooms and dill sandwich filler (Vegan)

Tasty sandwich filler with mushrooms and dill.

It may not sound like much, but this sandwich filler is super easy to put together and tasty. Very simple, so don’t cut any corners, every ingredient is important.
The inspiration comes from Romania, where this is fairly common.
To make it even more special, try having it with some fresh sourdough bread. Like many others, I got into sourdough baking during lockdown number 2 and have been eating more sandwiches.

If you are looking for something different to put in your sandwich, give this a go. Enjoy!

Ingredients
2 cans sliced mushrooms in water
1 bunch of dill (chopped)
4-6 tablespoons vegan mayo
Salt and pepper to taste

Method
1. Drain the sliced mushrooms and add to a medium size bowl.
2. Mix in the chopped dill, mayo, salt and pepper. Taste and season again if needed.
3. Enjoy with fresh sourdough bread.

Thanks for the recipe go to my mum.

Vegan Walnut Pate

Makes 3-4 small ramekins

Creamy, delicious and easy to make: vegan walnut pate!
This is an amazing recipe from exceedinglyvegan. I have made it several times and it’s a keeper.
It even made it as a starter for my family’s Christmas lunch and it was a real hit. My family couldn’t believe the pate was vegan and I had several requests for the recipe. That’s a win in my books!

If you are looking for a truly tasty pate for a starter or to put in your sandwich for lunch, give this a go!

Ingredients
75g walnuts
150ml water
2 tbsp corn starch
2 1/2 tbsp nutritional yeast
2 tbsp lemon juice
1 tbsp olive oil
2 1/2 tbsp soy sauce
1/2 tsp miso paste
1/3 tsp garlic powder
1/3 tsp onion powder
1/3 tsp smoked paprika
Pepper to taste

Method
1. Use a food processor to whizz all the ingredients until you get a smooth texture.
2. Pour the mixture in a small pot and cook on medium heat, constantly stirring with a spatula to prevent it from sticking. Cook for a few minutes until the consistency changes to a paste.
3. Transfer the hot mixture to a dish or silicone moulds. Make sure to spray the moulds with oil in advance, to ensure you can easily tip the pate over once it sets. Alternatively, you can also set the pate in ramekins and serve it like that.
4. Allow the pate to set and cool in the fridge for 2 hours before serving. Enjoy!

Thanks for the recipe go to exceedinglyvegan.

Kale pesto pasta with roasted vegetables (Vegan)

Kale pesto

Spring on a plate! Kale pesto loaded with energy boosting ingredients.

Incredibly easy to make and versatile, the pesto will add a pinch of zing to your pasta dishes. I kept it simple and paired the pesto with roasted vegetables and pasta.
Big on taste, but really quick and easy to make.

I’d love to hear what you smothered in this lovely pesto 😊

Ingredients

Pesto

• 200g kale
• 1 bunch basil
• 1 bunch parsley
• 3 tablespoons walnuts
• 3 tablespoons nutritional yeast
• 1 tablespoon milled Flaxseed
• 3 tablespoons olive oil
• Juice from ½ lemon
• Salt to taste
• Water to loosen

Serve with roasted vegetables (baby tomatoes, peppers, zucchini, aubergine etc.) and your favourite pasta.

Method
1. Use a food processor to turn all the pesto ingredients into a paste. Add water as needed to loosen up the paste and help blend the ingredients.
2. Serve with your favourite pasta and roasted vegetables. Enjoy a boost of energy!

Kale pesto

Thanks for the inspiration go to Minimalist Baker

Vegan Meatless Meatballs

Makes 16 meatballs

The BEST vegan ‘meatballs’! Amazing taste & texture; and couldn’t be easier to make.

You only need 5 ingredients to make these ‘meatballs’, but each ingredient plays an important role.
I feel dill is such an underused herb in UK, but it really shines through in this recipe and it reminds me of my mum’s cooking.
Seasoning is very important. Whenever I cook aubergines, I find I need to add a generous amount of salt to bring out the flavour in the aubergines.
The meatballs are great with pasta and a lovely sauce. Arrabbiata is my favourite pasta sauce: a rich tomato sauce at heart, but with added chilli and peppers.
This recipe is a definite keeper for me, but I’d love to know what you think.

Ingredients

• 2 large aubergines
• 150g porridge oats
• 1 bunch fresh dill (chopped)
• 2 teaspoons dried oregano
• ½ – 1 teaspoon garlic granules
• Salt & pepper to taste
• Oil for frying

Method
1. Pre-heat the oven to gas mark 6 and bake the aubergines for 1 hour (turning them on the other side after 30 minutes). Once baked, cover the aubergines in aluminium foil for 10 minutes. This will make the skin on the aubergines sweat, which will make it easy to peel off with your fingers (use gloves to avoid colouring your hands).
2. Finely chop the aubergines until they resemble a paste. Place the chopped aubergines in a fine sieve for 5 minutes, to allow some of the liquid to drain. Don’t drain them for too long, as you don’t want to remove all the liquid.
3. In a food processor, add the aubergines, oats, chopped dill, oregano, garlic granules, salt & pepper to taste. Pulse until combined. Make sure to add enough salt to bring out the taste in the aubergines.  The resulting consistency is fairly soft and sticky, so I use wet latex gloves to shape into balls.
4. Heat the oil in a large frying pan over medium heat and fry the meatless balls until lightly golden. Enjoy with your favourite pasta sauce! 

Thanks for the inspiration go to Tesco

Harissa Bulgur Wheat – Vegan

Makes 6 servings

Harissa Bulgur Wheat – Vegan

Vegan and delicious bulgur wheat, in a rich Harissa and tomato sauce.
Inspired by a recipe in Delicious Magazine, this makes a great side dish or element for Buddha bowls. I have changed the original recipe to make it vegan using ingredients that are easily available.

User your inspiration to create vibrant Buddha bowls, or try it as a side dish to bring a pinch of zing to your dishes.

The Harissa bulgur wheat is easy and quick to make, but it’s bursting with flavour and I hope it will inspire you to try something new.

Make sure to season the dish to your own taste. I found that the tomato puree has enough salt for the dish, so I didn’t add any additional salt. Also make sure to adjust the amount of Harissa paste to suit your spice tolerance. If you are not keen on spice, use one tablespoon instead of two.

Try my Buddha bowl: Harissa bulgur wheat, baby plum tomatoes, avocado, peas shoots and spinach, dressed with vegan Sriracha Mayo Sauce.
I’d love to hear about your Buddha bowl inspiration!

Ingredients

• Olive oil for frying
• 1 onion (chopped)
• 1 and ½ tablespoon tomato puree
• 1-2 tablespoons Harissa paste
• 1 can of chopped tomatoes
• 200g coarse bulgur wheat
• 500ml vegetable stock
• 250g peas or broad beans (frozen)
• 1 bunch of fresh parsley (chopped)

Method
1. Heat the oil in a large frying pan over medium heat. Fry the onion stirring occasionally until softened (about 10 minutes).
2. Add the tomato purée and Harissa paste, and cook for 1 minute.
3. Stir in the chopped tomatoes and cook for about 5 minutes.
4. Stir in the bulgur wheat and add half of the vegetable stock. Once the vegetable stock is absorbed, add the other half of the vegetable stock and stir in the frozen peas or broad beans. Cook until all the moisture has been absorbed.
5. Stir in the chopped parsley and enjoy it your way!

Thanks for the inspiration go to Delicious Magazine

Vegetarian Falafel Patties

Makes 8 patties

Vegetarian Falafel Patties

Delicious Falafel patties packed with all the goodness!
These Falafel patties are my favourite because they are quick to make, full of flavour, are a rich source of nutrients and packed with protein.

For a light lunch I will have them in a wrap with veggies and yogurt; or have them in a burger bun with a side of sweet potato fries. The Falafel patties make a great vegetarian burger.

I cook this dish very often and can never get enough of it, because it is so versatile, tasty and guilt free. I’d love to hear what is your favourite way to enjoy Falafel patties!

Ingredients

• 2 x 400g cans of chickpeas
• 1 red onion (chopped)
• 1 bunch of parsley (chopped)
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon Harrisa paste
• 4 tablespoons flour
• 1 tablespoon milled Flaxseed
• 1 egg
• ½ lime (juice)
• Salt to taste
• Oil for frying
• Flour for forming

For serving: wraps or burger buns, avocado, tomatoes, peppers, salad, yogurt, humus, cheese, sweet potato fries etc.

Method

1. Cook the chickpeas by boiling them in water for 5-10 minutes. Drain the water after cooking.
2. Use a food processor to combine all the ingredients until they turn into a fairly smooth paste. Shape into 8 patties using additional flour to prevent them from sticking to your hands.
3. Heat the oil in a non-stick pan and fry the patties on medium heat, for about 5 minutes on each side (until golden).
4. Enjoy in burger buns or wraps, with your favourite toppings.

Thanks for the inspiration go to BBC Good Food.

Pad Thai – Vegetarian

Makes 3-4 servings

Popular Thai stir-fry noodle dish that comes in many different variations.
This is my take on it. Slightly unconventional, but trust me, it tastes great.

Pad Thai is usually made with fried tofu, but have you tried to fry tofu? In my experience it doesn’t turn out great. Instead, I use Halloumi, a salty Cypriot cheese that is great for frying and grilling. I much prefer the texture of grilled Halloumi to fried tofu.

This is a great ‘every day’ dish for lunch or dinner; packed with flavour, easy to make, but nothing too fancy. The dish is made up of a few elements cooked separately, that end up all mixed together in a big bowl of bold flavours and textures.

The recipe is a family favourite, but I’ve had the recipe for so long that I can’t identify the original source.  Enjoy!

Ingredients

• 3 nests of noodles (170g)
• Oil for frying
• 2 eggs
• 100g Halloumi cheese
• 300g stir fry vegetables (Carrots, Beansprouts, Green Cabbage, Mixed Peppers, White Cabbage, Sweetcorn, Red Onion)
• 1 bunch of fresh coriander (chopped)
• 100g dry roasted peanuts (chopped)
• Salt & pepper & chilli flakes to taste

Sauce

• ¼ cup lime juice
• 3 tablespoons soy sauce
• 1 tablespoon hot chilli sauce (Sriracha sauce)
• 1 tablespoon sweet chilli sauce

Method
1. Cook the noodles according to package instructions. Drain and place in a large bowl.
2. Lightly beat the eggs with salt, pepper and chilli flakes and make an omelette. Transfer the omelette to a chopping board, roll it up and chop in thin strips. Add to the large bowl with the noodles.
3. Chop the Halloumi cheese in bite size pieces and grill in a dry griddle pan over medium heat. Cook on one size until golden brown (wait for all the liquid to be released and evaporate). Flip on the other side and cook for another minute or two until golden brown. Add to the large bowl.
4. In a large frying pan over medium heat, add some oil and cook the stir fry vegetables until softened (about 10 minutes). Mix with the rest of the ingredients in the large bowl.
5. To make the sauce, mix all the sauce ingredients in a small bowl. Add the sauce to the large bowl. Also add the chopped coriander. Serve in individual bowls topped with chopped peanuts and lime wedges.

 

Cauliflower Cornish Blue cheese soup

Makes 6-8 servings

Comfort food at its best! Creamy cauliflower soup, with the richness of Cornish Blue cheese and warming notes of Cayenne & black pepper.

The story behind this soup started in Carbis Bay, where my husband and I were celebrating our anniversary.  I absolutely love Carbis Bay; it has a unique charm that is hard to describe. The golden sandy beaches and the most surreal blue water, make it look beautiful even in the rain.

We had a wonderful dinner in an establishment that prides itself with using fresh local (Cornish) produce. That was the first time I had the Cauliflower Cornish Blue cheese soup, and because I couldn’t stop thinking about it I recreated the recipe by adapting a classic cauliflower cheese soup recipe from BBC Good Food.

Cauliflower soup can be quite bland, so for a pinch of zing make sure to add plenty of  Cornish Blue cheese, Cayenne & black pepper.
If you can’t get Cornish Blue cheese where you live, try replacing it with your favourite blue cheese.

Ingredients

• A knob of butter
• 1 onion (finely chopped)
• 1 teaspoon lazy garlic
• 1 cauliflower (cut into florets)
• 1 potato (peeled and cut into chunks)
• 700ml vegetable stock
• 400ml milk
• 3 dry bay leafs
• Nutmeg – a pinch
• Cayenne pepper to taste
• Salt & black pepper to taste
• 150g Cornish Blue cheese

Method
1. Heat the butter in a large saucepan. Tip in the onion and garlic and cook until softened (about 5 minutes).
2. Add the cauliflower florets, potato chunks, vegetable stock, milk and season to taste. Bring to the boil, then reduce the heat and simmer until the cauliflower & potato are very soft (about 30 minutes). Remove the saucepan from heat and remove the bay leafs before the next step.
3. Add the contents of the saucepan to the food processor in 2-3 batches (depending on the size of your food processor) with 100g of chopped Cornish Blue cheese. Keep the rest of the Cornish Blue cheese for serving.
4. Whizz until you get a creamy, thick soup. Serve with more Cornish Blue cheese, cayenne & black pepper. Enjoy this heart warming soup!

Herbed Ricotta Pizza

Makes 2 pizzas (2-3 servings)

Herbed Ricotta Pizza

A different take on pizza, the herbed Ricotta is a game changer!
Such a quick & delicious dinner; I make this pizza version on a regular basis and it’s too good not to share.

What makes this pizza special is the Ricotta flavoured with fresh dill and basil – so light and refreshing!
I added dill to the original herbed Ricotta recipe, because I like the delicate dill aroma and it works in perfect harmony with the rest of the ingredients!

I rarely make my own pizza dough. Instead I buy ready-made flatbread and top it with my favourite ingredients for an easy & quick weeknight dinner.

Top tip: bake the pizza on the top shelf of the oven; this way the pizza toppings will cook quicker than the flatbread base that is already cooked.

Sometimes with pizza toppings less is more, so don’t be tempted to overload it.

Hope you enjoy every slice!

Ingredients

• 250g ricotta
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh basil (chopped)
• 1 teaspoon lemon juice
• 2 tablespoons milk
• 2 x flatbreads
• 1 zucchini
• 100g baby plum tomatoes
• 50g goats cheese
• A drizzle of garlic & chilli olive oil
• Salt & pepper to taste
• Fresh basil & chilli flakes for serving

Method
1. Preheat the oven to gas mark 7.
2. Mix the ricotta with dill, basil, lemon juice, milk, salt & pepper. Divide the herbed ricotta between the two flat breads and spread in a thin layer.
3. Cut the zucchini in thin discs and layer over the flatbreads. Top with goat’s cheese, halved baby plum tomatoes and a drizzle of garlic & chilli olive oil.
4. Bake for 10-15 minutes on the top shelf of the oven.
Enjoy topped with fresh basil & chilli flakes.

Thanks for the inspiration go to Sally’s Baking Addiction