Posts tagged vegan recipe
5 Ways to Sneak More Veggies into Your Diet

We all know that vegetables are great. And we all know we need to eat more of them, but there are only so many salads you can munch on in a day and so many carrot sticks you’re willing to chomp on – so how can you get more vegetable goodness into your daily diet enjoyably and easily? Even if you are a plant based powerhouse yourself, maybe you know someone who needs a little convincing before they join the veggie tribe, or maybe you have a child who will not eat anything green. Here are 5 ways to sneak more veggies into your diet without you even noticing!

5WaysVeg         5WaysVeg25WaysVeg3                      5WaysVeg4

Don't fancy cooking yourself? Our Chef Alice makes fresh dishes every day, so you can simply pop in for something yummy and even take it with you if you're in a hurry!


Courgette noodles with mint, almond and sun-dried tomato pesto

It's been a while but I've finally got the spiralizer back out of the cupboard! We have had an abundance of herbs delivered by one of our very generous clients today, and I decided to use them in my favourite way: pesto. Using courgette instead of pasta is great if you're cutting out gluten from your diet, or even if you just fancy a lighter alternative to the Italian staple. If you don't have a spiralizer, you can create flat courgette noodles by using a vegetable peeler and just peeling off strips off the courgette. The mint, almond and sun-dried tomato pesto might seem quite thick, but as you start to combine it with the courgette, moisture is released from the vegetable so you don't want the mint, almond and sun-dried tomato pesto any runnier or it'll become too wet. In this vein, it's important to dress the courgettes noodles just before serving as it doesn't keep well at all and if it sits for too long, you will end up with a pile of water at the bottom of your bowl!

For a more substantial dish, the pesto works wonderfully served hot with real spaghetti. I would use 300g spaghetti for this amount of pesto, and combine it with around 400ml of the cooking water from the pasta to loosen up the sauce a bit. For some greens, 300g peas instead of the tomatoes is always a winner with pesto and pasta.

Finally, feel free to play around with the ingredients. Pesto is a great way to use up any herbs you have lying around, and you could use any nut or seed (instead of almonds) and any citrus fruit (instead of lemon). For an Asian twist, you could use peanuts, coriander and lime, like in this quinoa recipe.


Serves 4 hungry people



For the pesto:

60g almonds

60g sun-dried tomatoes (or 40g dried, re-hydrated with hot water and then drained after 20 minutes)

25g mint

Zest (2 tsp) and juice (75 ml) of 1 lemon

3 cloves of garlic

60g raisins

90g extra virgin olive oil

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp dried chilli flakes

For the rest:

1200g courgette

300g cherry tomatoes

10g mint



  • Pre-heat the oven to 170 degrees C. When hot, toast the almonds on a baking tray for 10 minutes and then remove.
  • Whilst the almonds are toasting in the oven, it's time to spiralize! 1200g courgette makes around 900g of courgette noodles (or 'courgetti'), but hang on to the discarded bits- you can thrown them in a soup or grate them in to a salad.
  • To make the pesto, simply blend all the ingredients in the food processor, wiping down the sides regularly. It takes a while to grind the almonds to a smooth paste so be patient.
  • Chop the tomatoes in to quarters, and roughly chop the extra mint. Combine it all (with your hands!) in a big bowl until everything is incorporated. Enjoy!
Peanut-Ginger-Sesame Cookies

It's National Cookie Day today, guys. As far as we're concerned, whoever came up with that concept deserves a medal. We felt we just had to share this yummy peanut-ginger-sesame cookies recipe with you. We admit this is not our own recipe, it's from one of our favourite vegan cookbook "Veganomicon", which you should totally check out if you're looking for delicious vegan recipes. Don't be put off by what looks like a long list, it's really straight-forward and these bad boys are totally worth it!


10488147_10155724847915122_3500151050558020904_nHere's what you need:

2 1/4 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/2 cup nonhydrogenated vegan shortening, softened

1/2 cup chunky peanut butter

1/4 cup brown rice syrup

1 1/4 cups sugar (plus additional sugar for rolling)

1/2 cup soy milk

1 teaspoon vanilla extract

5 ounces candied ginger, diced finely

1/3 cup each white and black sesame seeds (or just use 2/3 of one kind)

Here's how to do it:

- Preheat the oven to 175C, grease 2 cookie sheets

- Sift together flour, baking powder, baking soda, salt, ground ginger, cinnamon -> set aside

- Cream shortening (light and fluffy) with whisk, approx. 3 mins

- Add peanut butter, rice syrup, sugar, soy milk, and extracts -> continue beating until creamy (4-5 mins)

- Stir in flour mixture (with spatula or wooden spoon)

- Add chopped candied ginger -> stir until forms very firm dough (can use hands)

- Roll tablespoon of the dough into small balls

- Roll each ball in sesame seeds and a little sugar, place on cookie sheet (leave 1 1/2 inches between each cookie)

- Flatten balls slightly and bake for 10/11 mins (if you prefer them less chewy and firmer, bake for 14 mins)

- Remove from oven, cool and finally: hide from the cookie monster!!!

Enjoy!!! Love to here your feedback on these. Give them a go :-)


Green quinoa salad with steamed vegetables and baked tofu

Serves 4

This quinoa salad is a great one-pot meal, which transports really well and could be a great dish to take to work for lunch. The inclusion of tofu, peanuts, cashew nuts and quinoa makes it a real high-protein meal which will certainly keep you going all afternoon. Try and get British-grown quinoa if you can, and use whatever vegetables are in season. I've used pak choi and carrots, but asparagus, spring greens or kale would all work really nicely here too. If you're short of time, you could just throw in some raw vegetables instead of cooked and if you have leftover rice or noodles, the dressing also works well with those instead of quinoa. I've also used the coconut milk from a carton rather than a can, which is just a less concentrated form of coconut. If you only have the canned variety, you could use half canned coconut milk, and half water.


250g quinoa

450g tofu

1 tbsp vegetable oil

1 tbsp tamari soya sauce

250g carrots

100g pak choi (or any greens)

60g fresh coriander

60g peanut butter

60ml coconut milk (I use Alpro coconut milk from the carton)

2 cloves of garlic

Zest and juice of 1 lime (I just peel the zest off with a grater)

1 tsp salt

1/2 tsp chilli flakes

1/2 tsp ground black pepper

1 tbsp agave (or any liquid sweetener)


  • Cook the quinoa according to packet instructions. I use 250g quinoa to 375ml water and a pinch of salt. I steam the quinoa on a low heat for about 15 minutes until the quinoa has soaked up all the water. Then, in a colander,  run the quinoa under cold water until it is cool.
  • For the tofu, pre-heat the oven to 200 degrees C. Slice the block of tofu in to slabs around 1cm thick and place on a baking tray. Smother with the vegetable oil and tamari, and sprinkle with a pinch of salt and pepper. Place in the oven and bake for around 30-45 minutes, until it is beginning to develop a crispy exterior. Remove from the oven, allow to cool and cut in to bite size chunks.
  • For the vegetables, cut the carrots in to chunks and roughly chop the pak choi. I tend to cook these together, with the carrots boiling in some hot water in a pan for around 10 minutes and the pak choi steaming in a sieve above the carrots, with the saucepan lid tightly on. This way, both vegetables are cooked together, and are just tender at the same time. Like you did with the quinoa, drain the vegetables and run under cold water until they are cool; this will halt the cooking process.
  • For the dressing,  I use a food processor to whiz up the coriander, peanut butter, coconut milk, garlic, lime zest and juice, salt, chilli flakes, pepper and agave until a smooth consistency if formed.
  • Finally, combine all the ingredients. I use my hands to incorporate the quinoa, tofu, vegetables and dressing to make sure everything is mixed in.
  • Garnish with roasted cashew nuts, lots of chopped coriander, extra chilli flakes (if you want) and a wedge of lime.
Brown Rice Risotto With Lemongrass And Coconut

This recipe is a more interesting take on the standard 'vegan option'; the risotto. I've tweaked it to make it a little bit healthier by using brown rice instead of arborio, and the addition of coconut milk and peanut butter make it taste luxurious and rich, despite the distinct lack of butter and cheese! Going even more off-piste, this brown rice risotto contains loads of great flavourings from various tropical regions: lemon grass, ginger, chilli and fresh coriander give it a great burst of freshness and spice which means that this is far from boring vegan fare. I've used sweet potato, parsnip and kale here, but feel free to use whatever vegetables you fancy, or whatever is in season. It may look like a long list of ingredients and a lot of steps but trust me, it's worth it. This is the perfect meal to impress friends or family when they come round for dinner!


1 small sweet potato (around 400g)

1 parsnip

100g kale

400g block of tofu

2 tbsp coconut oil

1 red onion

3 garlic cloves

1 red jalapeno chilli (seeds removed)

25g fresh ginger

2 stalks of lemongrass

1/2 tbsp cumin seeds

3/4 tsp salt

1/2 tsp ground black pepper

250g brown rice

800ml vegetable stock (I use bouillon powder)

50g peanut butter

1 can of full-fat coconut milk

3 tbsp dark soy sauce (or tamari for a gluten-free version)

Zest and juice of 1 lime

20g fresh coriander, chopped



  • Chop the sweet potato and parsnip in to small chunks and place in a roasting tin. Cover with a little coconut oil and roast for about 30-40 minutes in a 200 degree C oven, until tender and crisp.
  • Slice the tofu in half length-ways and lay each rectangle in a roasting tin. Again, rub coconut oil and a bit of salt on to the tofu and roast in the same oven as the vegetables. The tofu will take about 45-60 minutes to get a nice crispy exterior. When it is done, cut in to bitesize chunks.
  • Meanwhile, cook the kale. I choose to steam mine over a pan of boiling water until it is tender but still crisp; around 5 minutes of cooking time.
  • In a large pan over a medium heat, warm the coconut oil. Chop the onion and fry in the coconut oil for about 5-10 minutes, until soft.
  • Finely chop the garlic, chilli, ginger and lemongrass. I used a small food processor for speed and ease, but by hand is also fine.
  • Add this mixture to the pan, along with the cumin seeds, salt and pepper and fry for a minute more.
  • Then add the rice to the pan and begin to add the stock. Turn the heat to low but make sure the mixture is still at a simmer throughout. Like with a standard risotto, the aim here is to add the stock in small installments- adding a bit more each time it is absorbed by the rice- and stirring frequently.
  • After you have used all the stock (this should take around 30-45 minutes), stir in the peanut butter, coconut milk, soy sauce, lime zest and juice, fresh coriander, roasted vegetables, kale and baked tofu pieces. Cook for around 5 more minutes.
  • If the mixture is left to stand it will thicken up but don't worry, add a little more stock to loosen the mixture again.
  • Serve with a handful of roasted peanuts on top and a crisp green side salad.