Category Archives: Lunches & Light Dinners

Mexican Black Bean Rice with Spicy Sausage. Vegan. Gluten-Free.

In today’s post, I’m sharing a recipe for a savoury rice dish that’s simple to prepare, budget-friendly and ready in just 35 minutes. It’s been a big hit with my family and I hope you enjoy it too!

The inspiration for this dish was a picture that caught my eye in last month’s Vegan Life magazine for Arroz Con No-Pollo (a veganized version of the traditional chicken rice dish). Continue reading

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Quinoa Winter Bowl with Roasted Vegetables, Cranberries and Balsamic Glaze

In today’s post, I’m sharing a recipe for a delicious quinoa bowl that’s just perfect for serving this time of year. It features roasted veggies, dried cranberries and crunchy pumpkin seeds, topped with a sweet balsamic glaze. We’ve been enjoying it as a light evening meal, with leftovers served for lunches later in the week. It can even be served cold, and Lucien’s been taking it to school in his lunchbox.

I must admit that I never used to be a fan of quinoa. I found the texture and flavour of plain quinoa quite strange and not particularly appealing. However, I discovered a couple of key steps that make it much more palatable… Continue reading

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Indian-Spiced Cauliflower Soup with Onion Bhaji Sprinkles

For me, soups are one of the best cold-weather comfort foods. They’re warming, satisfying and leave me feeling amazing on the inside. They’re also simple to prepare. Only basic chopping skills are required to create a delicious soup!

The recipe I’m sharing today is a recent creation which has quickly become a family favourite. With its golden hues, warming spices and creamy texture, this soup is just perfect for the Autumn season. It’s very filling, so can easily be served as a main meal. It’s super cheap too. The ingredients cost a total of £3.06, which equates to just 77p per portion. Bargain!

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Family-Friendly Vegan Ranchero

Today, I’m sharing a recipe for a family-friendly vegan version of the Mexican classic ‘Huevos Rancheros’. The eggs have been replaced with golden cubes of pan-fried tofu which sit on a bed of rich, flavourful tomato sauce. I’ve toned down the chilli to make the dish kid-friendly (and ‘Sharon-friendly’ as I’m a complete heat wimp) but of course, feel free to crank up the chilli heat as high as you wish.

The inspiration for this recipe was the cover photo on the September issue of Vegan Life magazine. At first glance, Lucien and I were instantly attracted to this dish but, when we read that the recipe contained half a cup of green chillies plus three tablespoons of chilli powder, we knew it was going to be way too spicy for us. It didn’t deter me from giving it a try though, and I simply omitted the chillies to make it less spicy. Since the tomatoes, onions and garlic are roasted, they make the sauce rich and flavourful, so we really didn’t miss the chilli.

I first experimented with this recipe a few weeks ago and it was an instant hit with the family. We rarely eat the same meal twice in the same month, but we’ve made this one three times already! It’s quickly become a family favourite. Continue reading

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Pulled Jackfruit BBQ Sandwiches

Today I’m sharing a recipe that caught my eye in the June edition of Vegan Life magazine. The recipe is for Pulled Jackfruit BBQ sandwiches. Don’t they look delicious?

I don’t know who started the pulled jackfruit craze, but it sure has taken the plant-based world by storm. I first tried it at a vegan fair last year, where it was served as part of a Tex Mex dish with nachos. I absolutely loved it and it’s been on my ‘to try at home’ list ever since.

So when I spotted this recipe in the Vegan Life mag, which had just a handful of ingredients and simple instructions, I was excited to give it a try. Continue reading

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