Green Orzo Pasta Salad with Creamy Herby Dressing [Vegan]

In today’s post, I’m sharing a delicious pasta salad that my family has been loving lately. It’s perfect for serving as a main meal on a warm summer’s evening, but would also make a great addition to work or school lunchboxes. It’s really easy to make and ready in 30 minutes or less.

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Jackfruit Bulgogi

In today’s post, I’m sharing a recipe for a delicious, meat-free alternative to the traditional Korean dish known as ‘Bulgogi’. It’s simple to make and highly versatile too. So far, I’ve served it in salad bowls and as a sandwich filling, however I also think it would be great for filling tacos and tortilla wraps, topping pizzas and for serving in ‘Buddha bowls’ along with sticky rice and wok-fried greens. This Jackfruit Bulgogi has been a big hit with my family and I hope you enjoy it too!

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Terry Hope Romero’s Backyard Buffalo Ranch Caesar Salad

Today I’m sharing a lightly adapted family-friendly version of Terry Hope Romero’s Backyard Buffalo Ranch Caesar Salad which featured in Issue 8 of Vegan Life magazine. Filled with crisp colourful veggies, crunchy croutons, chewy tofu, and the most delicious creamy (yet healthful) ranch dressing, this salad is a total feast for the senses. It’s kid approved too. Lil’ L declared it to be the “best salad ever” and has enthusiastically devoured it for dinner twice this week already.

Vegan Life Issue 8

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Smoky Bean Salad

Today I’m sharing a flavourful, versatile Smoky Bean Salad recipe for the Suma Blogger’s Network. It’s perfect for sharing at BBQs and summer parties, while Lil’ L loves it as a jacket potato topping alongside a Mexican style ‘cheese’ sauce (a tasty vegan twist on the classic ‘beans and cheese’).

Smoky Bean Salad

It’s also my current favourite ‘lunch on the go’. I fill up a container with colourful salad leaves, smoky bean salad and any leftover grains that I find in the fridge – couscous, millet, even pasta – then stuff it into my backpack, hop on my bike and head into Bath city centre. At midday, nothing beats chilling out in one of Bath’s beautiful parks and tucking into my delicious home-made lunch Continue reading “Smoky Bean Salad”

Roasted Vegetable and French Lentil Salad with a Tangy Balsamic Vinegar and Fennel Seed Dressing

Vegan Life Issue 6

As usual, this month’s issue of Vegan Life was packed with inspiring articles, as well as a whole bunch of mouth-watering recipes. I was especially excited to see the feature on Daniel Acevedo, Head Chef at Mildreds Vegetarian Restaurant in Soho, London. I’ve heard so many good things about this restaurant and one day hopefully I’ll get to experience it for myself.

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Quinoa Super Salad with Ginger Lime and Sweet Chilli Dressing

When The Health Bay invited me to take part in a January healthy recipe challenge, I knew which recipe would be perfect for sharing this month. It’s one of my family’s all-time favourite salads, packed with vibrant colours, contrasting textures and dressed in the most delicious tangy vinaigrette. It also happens to be brimming with antioxidants, vitamins and minerals, so it’s great for keeping our immune systems strong and warding off those nasty Winter bugs.

Quinoa Rainbow Salad

Forget chips and chocolate, this is the food I most often crave. Every time I eat it, I feel so energized. My body feels like it’s literally zinging from all that goodness. Lil’ L absolutely loves it too and it sure does brighten up his lunchbox!

The salad contains two complete sources of protein – quinoa and edamame beans – which, combined with the healthy fats in the dressing, help to keep you feeling full up for longer. You don’t normally think of salads as being filling, but this one definitely is!

Quinoa is widely available these days. You can even buy ready-cooked pouches, which could be a useful starting point if you’re a newbie to this super seed. Though more expensive and a little more difficult to find, I love the tri-colour quinoa. Not only is it pretty, but it also has a lovely, slightly crunchy texture.

Tri Colour Quinoa

To save time in the week, I often cook a double batch of quinoa, then we use one batch for salad and the other for a hot main meal. However, if you’re starting this salad from scratch, you can prepare the other ingredients and dressing while the quinoa is cooking.

Boil or steam a cup of edamame beans for 3 minutes.

Edamame Soya Beans

Deseed and finely chop a sweet romano or bell pepper.

Sweet Romano Pepper

Finely julienne a carrot.

Carrot Julienned

Roughly chop some fresh coriander leaves and spring onions.

Coriander Leaves

Whizz all the dressing ingredients together until smooth.

Ginger, Lime & Sweet Chilli Dressing

Once the quinoa is cooked, I like to stir through a couple of teaspoons of extra virgin olive oil. I find this greatly enhances the texture and flavour of the quinoa.

Quinoa Cookied

You then simply need to combine all the salad ingredients and stir in the dressing until the quinoa is fully coated.

Time to tuck in!

Quinoa Rainbow Salad