Quick ‘n’ Easy Thai Red Curry [Vegan]

In today’s post, I’m sharing a delicious ‘quick and easy’ Thai red curry that is ready in just 20 minutes! It features vibrant veggies like red onion, sugar snap peas, bell peppers and baby corn that require minimal preparation and cooking. Not only do they add beautiful colours and crisp textures to the curry, but they are packed full of nutritional goodness, including lots of antioxidants for a strong immune system. This curry has been a huge winner in our house. We hope you love it too!

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Spiced Apple and Lentil Soup with Tamari-Glazed Chickpeas

In today’s post, I’m sharing a delicious soup recipe that’s just perfect for the cold weather season. It’s creamy, filling and flavoured with spices that will warm you from the inside out. Topped with tamari-glazed chickpeas and seeds, and accompanied with a slice or two of wholegrain bread, this soup makes a wonderful evening supper or weekend lunch option. It is also budget-friendly. It cost me just £3.00 to make, which equates to 75p per portion. Bargain!

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Vegan All Day English Breakfast

The English are famous for their all-day breakfast fry-ups, which typically feature a whole bunch of animal products – sausages, bacon, eggs and black pudding – served alongside mushrooms, tomatoes, hash browns, baked beans and fried bread. However, just because you’re passing on eating animals, this doesn’t mean you have to miss out on this traditional English culinary experience. There are so many amazing all-day veggie breakfast options available now, and they’re often far more creative and colourful (and healthy!) than the meat version.

Today I’m sharing a recipe for a delicious vegan cooked breakfast that, as the title suggests, is suitable for serving any time of day. We’ve been enjoying it as an evening meal, but it’s equally perfect as a weekend breakfast, brunch or lunch.

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Curried Chickpea Smash Sandwich Filling

Hey lovely people! Today, I have a new, tasty sandwich filling for you. It’s creamy, crunchy, tangy and gently spiced with the flavours of India. It also happens to be packed full of nutrients. This is a sandwich filling that will leave you feeling full and energised. Just what you need to see you through a busy afternoon at work or school.

For most of his school life, Lucien has chosen to take a packed lunch. In the primary years especially, this encouraged me to get creative and ‘think outside the box’ as I couldn’t rely on traditional sandwich fillings like cheese or peanut butter. In fact, during his entire seven years of primary school, he didn’t take a single traditional sandwich in his lunchbox. Instead, we tended to fill his box with leftovers from the previous night’s dinner – fajita wraps, pizza slices, tofu frittata, roasted vegetable pasta, Moroccan couscous, chunky soups, and even leftover Moroccan tagine and sweet potato curry!

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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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Sweet Potato Bhaji Burgers

In today’s post, I’m sharing a new plant-based burger recipe that my family has been loving lately… the Sweet Potato Bhaji Burger. The burgers are filled with simple ingredients – sweet potato, onion, chickpea flour and kale – which also happen to be nutritional powerhouses, providing an array of vitamins, minerals and antioxidants ✨ The Indian spices used to flavour the burgers – cumin, garam masala and turmeric – notch up their antioxidant potency even further.

Not only are they quick and easy to make, but they’re super cheap too! According to my calculations, it cost just £1.07 to make six burgers. That’s 18p per burger. Bargain!

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