Courgette Fritters with Basil and Dill Dressing

Vegetable fritters are an ingeniously tasty way of getting vegetables in you. They’re basically a pancake batter that’s crammed with whichever vegetables you happen to have lying around. I’ve chosen courgettes and spring onions because of their fresh taste and the fact that courgettes grate really well (though you do have to squeeze the moisture…

Vegan Braised Tofu Thai Cakes

This dish uses the same technique as the potato rosti and is a great way of doing something a little different with your spuds. It involves grating the raw potato and squeezing as much of the moisture out as you can so that you don’t end up with a mushy, water-logged mixture that isn’t going…

Vegan Chocolate Biscuits

Forgive my lack of posts recently. Launching my Vegan Cook School around the Christmas period has certainly taken up the majority of my time. Now that the school is open for business, it’s great to be back to writing recipes again. This is the start of Veganuary and the beginning of a vegan adventure for…

Oven Roasted Figs With ‘Blue Style’ Cheese

Remember the pineapple and cheese cubes on sticks we used to get at parties? Well think of this as the posh version. Your social cred will go up mega points if you serve these at your next bash, plus they take no time at all. Prep time: Maybe 5 minutes if you stop for a…

Sweet Potato Burger

I don’t eat burgers anywhere near as much as I used to, which I guess makes sense as I used to pop out for meat burgers with far too much frequency. Since turning vegan, popping out for one has become nearly impossible unless I’m prepared to travel, and a vegan burger while eating out is…

Pumpkin and Rice Cakes with Lemon Sauce

It’s that time of year again where food writers go pumpkin crazy. It’s suddenly in every recipe out there, from soups to drinks and anything in between (I swear I even made a pumpkin and mango mousse yesterday – not kidding!). I’m sorry to say that I’m no exception. I know why we do it,…

Shredded Kale with Cherry Tomatoes and Tamari Dressing

This side dish is super quick to make and will go with just about any East Asian main you care to add it to. The kale is fried on a medium-high heat in sesame oil until wilted, then tomatoes and garlic are added to give a wonderful vibrant colour and flavour. The dressing is poured…

Spiced Pumpkin Seed Humous

This is a slight alternative to the classic humous recipe. Orangey-red in colour, with crunchy pumpkin seeds in every bite and a background of Cajun spice. Serve this on some rustic bread and you’ve got a delicious light snack. It’ll keep for about 4 days. Learn to Cook Great Vegan Food Live Online! Click on…

Spiced Pumpkin French Toast

I grew up with egg bread. It was a thing in my house. My sister and I would come downstairs after we had been put to bed, walking as quietly as possible to prevent our footfalls creaking on the stairs and ensuring our discovery. We knew we would be caught eventually, my father would still…

Tofu Scramble with Red Onion, Mushrooms & Rosemary

The first recipe I came across for tofu scramble didn’t quite sit well with me. It used turmeric to get the colour and as a result it was a little too spicy. It was also rather dry and didn’t really have a texture that was close to what I was trying to achieve. I experimented…