This dish is one of my all-time favourites. I’ve been making a version of it for almost 10 years. Using an airfryer to cook the vegan chickpea meatballs does make preparing this dish easier and cleaner, but you can also pan fry them.
Lately, I’ve been thinking about how I could recreate fried rice to live up to the fading memory of mum’s recipe. This easy fried rice is the result, with oyster mushrooms taking the place that bacon once did.
Cauliflower so soft it melts like butter in your mouth around falafel stuffing. And a crisp outer layer that’s like the shell of a giant falafel. This, dear reader, is a dish I dream about.
Not only are these miso green beans incredibly tasty, they’re also incredibly easy. I’m talking 10-minute meal territory. I serve this up for lunch, but it’s also perfect as a side alongside your protein of choice.
Pasta bake cake was my attempt at turning a simple bowl of pasta marinara into something a little more exciting. It needed a cheesy element, but trying not to overdo the soy, I pulled out my trusted recipe for cashew cheese – a recipe I first made about six years ago and tastes like a hybrid of runny cheese and what I imagine queso dip to taste like.
You can add vegetables like spinach or kale to the pasta before you bake it, and you can make your own marinara sauce.
I’ve been finessing this recipe for a while. I’ve had it for lunch, eaten it as leftovers and served it up to guests at a dinner party, and it went down a treat every time. It is the only way to eat eggplant.
Tuna is another one of those foods that can make life easier. Adding it to a salad makes the salad worth eating and ups the ante on your protein intake (because a life without protein is a very sad one indeed).
This fishless tuna (funa) is really simple to make and tastes like canned tuna in brine. A lot of people like to make vegan tuna out of sunflower seeds or chickpeas, but I get the best result using a combination of the two.
You know how I mentioned there would be more gluten-free and vegan sheet pan meals coming up? Well, here here’s your next one, and it’s best enjoyed with some basmati rice and a light drizzle of my mother-in-law’s (can I call her that?) homemade sweet chilli sauce – there’ll be more on that delightful sauce later.
The one thing I like about this time of year? Summer fruit. There are mangoes everywhere, and I’ve been wanting to make these easy tostadas for the longest time. There’s no cooking time involved – only a short amount of prep-time. That’s what you want in summer.
This palak paneer is probably quite different to what you’ve seen and eaten. My take on the Indian classic is light, fresh and vibrant – the perfect food to enjoy on a hot summer’s day. The umami and saltiness of the marinate meets the sweetness of the red onion and cherry tomatoes.