Chilli and lentil hotpot - perfect for the cold evenings. One of my favourite recipes to make during the week as it's so simple, minima ingredients, most of which can be found in your cupboards!
Vegan, gluten free and full of flavour - I hope this can become one our staple weekly recipes too.
Instead of using a plant based cheese, I’ve opted for a cashew base instead. They’re rich, creamy and perfect for making a thick sauce such as a cheesy one (made cheesy using nutritional yeast). It takes 30 minutes from start to finish and is perfect for a cosy night in. Let’s get to the recipe!
Macaroni – To make a classic mac & cheese you need to start with macaroni pasta. This can easily be swapped for gluten free, just be sure to check the cooking times.
Cashews- Rich and creamy, they make a perfect base for a thick vegan sauce. You can use them for a bechamel sauce.
Nutritional Yeast- This is a common ingredient found within vegan cooking/ vegetarian cooking as it has a nutty, slightly cheesy flavour to it. It’s often added to pestos, sauces and salads to give them a bit of depth.
Seasoning- With any sauce it’s important to season, make sure to taste test adding a little more salt, pepper and paprika if needed. I like using smoked paprika as it gives a lovely warmth to the dish.
One of the ultimate decadent brunch recipes - french toast with a caramelised banana crust. This recipe is vegan and gluten free, however you can enjoy this with plain flour and plain white bread
The main ingredients are as simple as: bread, almond milk, banana, cinnamon & berries. It's so simple to put together and perfect for enjoying with friends.
What's more comforting than a creamy bowl of hot porridge topped with seasonal fruit and crunchy nuts? Nothing you say? Well good because here is a delicious recipe for you to make (or prepare and take to work, you can always use the microwave).
Fun fact of the day it's The World Porridge Making Championships this week in Scotland (October 3rd). Every bowl is actually made with oatmeal instead of rolled or jumbo which is what I've used today. Mornflake's to be exact!
This quick curry can be on the table in less than 30 minutes. I’ve tried to include some key ingredients such as garlic, ginger and lemongrass, but stripped it back enough that it’ll still be a speedy recipe. Using seasonal fresh greens to top this will give a gorgeous crunch in contrast to the silky smooth sauce.
Ginger- Now ginger has to be one the best ingredients to add into a curry, it gives a beautiful kick and fragrance. Top tip, dice half of the ginger to add at the start, then grate the other half into the curry once the coconut milk has been added.
Garlic – If you’re intolerant to garlic, please feel free to leave this one out however if you’re not, feel free to add an extra clove if you like it strong!
Lemongrass- Similar to the way ginger is fragrant, this will add a lovely tang with the fresh lemon flavour coming through. If you’re using dried lemongrass, be sure to add an extra strand.
Steamed tenderstem – I love adding crunchy veg to the top to add a lovely contrast to the silky smooth coconut curry sauce.
