Sunshine and Cinnamon

 These wraps are made with marinated and grilled tofu, za'atar hummus, and chopped veg salad, served over a fluffy, homemade wholewheat pita. So delicious, flavoursome and healthy! Serves: 3-4 Recipe: Ingredients: For the pita wraps (adapted from this recipe ): 1/2 7g pack of fast action yeast 1/2 tsp sugar 180ml lukewarm water (3/4 cold mixed with 1/4 boiling) 250g strong wholewheat bread flour 1/2 tsp salt a little olive oil for proofing and frying For the grilled tofu: 1 block tofu, pressed for at least 30 minutes drizzle olive oil 2 tbsp lemon juice spice mix: 1 tsp each ground coriander, smoked paprika, cumin, sumac. 1/2 tsp each turmeric, salt. Pinch of cinnamon, allspice, freshly ground pepper. For the hummus: 1 400g (240g drained) can chickpeas, drained and rinsed (save the aquafaba) 4 tbsp (60ml) lemon juice 4 tbsp (60ml) tahini 1 garlic clove, minced 2 tbsp extra virgin olive oil 1/2 tsp salt (more/less to taste) pinch cumin 1 tbsp za'atar seasoning (sesame, sumac, th

 This salad bowl is so delicious and healthy, and probably at least 6 of your 5-a-day! It's packed with crispy garlic and basil potatoes, roasted vegetables and chickpeas tossed in an oil-free pesto, avocado and greens, all smothered in a creamy, oil-free avocado dressing.   Serves: 3 Recipe Ingredients: (Undivided ingredients at end of post)* For the roasted vegetables and chickpeas: 5-6 medium vine tomatoes 1 orange or yellow bell pepper 1/2 red onion 1 courgette 400g (240g drained) can of chickpeas, drained and rinsed (save a couple tbsp of the aquafaba for the pesto) drizzle olive oil 2 tsp chili flakes (more/less to taste) 2 tsp dried basil salt and pepper For the pesto: 40g fresh basil, rinsed 30g fresh spinach, rinsed 3 tbsp toasted pine nuts 1 clove garlic, minced 4 tbsp nutritional yeast 2 tbsp aquafaba (the liquid from the can of chickpeas) 1 tbsp lemon juice 2-3 tbsp water  salt and pepper to taste  For the crispy pesto potatoes: 3 medium potatoes 1 tbsp olive oil 3 garl

One of Japan's national dishes is sushi, so this recipe shows you how to make two different types of vegan sushi: One with tofu fried in sticky sesame ginger sauce with mango, avocado, cucumber, spring onion and sesame seeds, and the other with crispy tofu in sweet chili sauce with basil, avocado, cucumber and sweet chili mayo. Sesame Ginger Tofu (left) and Sweet Chili Crispy Tofu (right) Serves: 8 Sushi rolls (48 pieces of sushi) Recipe: Ingredients: For the rolls: 450g sushi rice 4 tbsp rice vinegar 3 tsp sugar 2 tsp mirin 1 tsp salt 8 sheets nori 1/3 of a mango 1 avocado 1/2 a cucumber sesame seeds 3 spring onions large handful fresh basil leaves (about 16 leaves) couple tbsp vegan mayo For the Sesame Ginger Tofu: 1/2 block extra firm tofu (pressed for at least 30 mins) 2 tbsp sesame oil (divided) 3 cloves garlic 1 tbsp grated ginger 1/2 tbsp tapioca starch 4 tbsp vegetable stock 80ml soy sauce 2 tbsp agave 1 tbsp mirin 2 tsp rice vinegar For the Sweet Chili Crispy Tofu: 1/2 blo

 This is a delicious, spicy and flavoursome curry inspired by the national dish of Bangladesh, a turmeric, mustard and chilli-spiced fish curry. This vegan version uses the same flavours, replacing the fish with marinated, flaky tofu.  Serves: 3-4 Recipe: Ingredients: For the tofu "hilsa": 1 block (400g) tofu 1 sheet nori 1 tbsp lemon juice 1/2 tsp mustard 1/2 tsp turmeric 2 tsp miso paste pinch garlic salt 1-2 tbsp water drizzle olive oil  For the curry: 2 tbsp mustard oil, avocado oil or olive oil (divided) 1 tsp cumin 1/2 tsp turmeric  1/2 tsp chilli flakes (or to taste) 1 small/ 1/2 large aubergine (eggplant) 300g mini potatoes 450ml vegetable stock 1-2 roasted green chillies (to taste- makes it spicy!) Salt and pepper To serve: Lemon juice Cooked rice Optional sides, like poppadums, naan bread, paratha etc.  Method: To make the tofu "hilsa": Press the tofu for 30 mins. Meanwhile, prepare the marinade. Pulse the sheet of nori in a blender so it forms small flake

 These cheesy bread rolls are a popular breakfast in Brazil. Traditionally they are made with tapioca flour, milk, eggs and cheese, and this vegan version uses homemade stretchy cheese, flax egg and vegan milk.  Makes: 16 rolls Ingredients: For the vegan cheese: 60g cashews 60g carrots (about 1 large), peeled chopped 4 tbsp nutritional yeast 1 tsp apple cider vinegar 4-6 tbsp water 1/2 tsp salt 1/2 tbsp tapioca flour 1/4 tsp garlic powder 1 tbsp melted vegan butter Everything else: 1/2 tbsp ground flaxseed  140g tapioca flour 1/2 tsp baking powder 75 ml vegan milk (I used unsweetened almond milk) 2 tbsp water 20 ml oil 1/2 tsp salt Method: To make the vegan cheese: Boil the cashews and carrots for 10 minutes, before draining and placing into a blender with all of the other cheese ingredients. Blend until completely smooth.  Heat a large non-stick pan over medium high heat. Pour the blended mixture into the pan and, using a spatula, stir frequently until the mixture has thickened and is

 This pink millionaire shortbread is full of fresh strawberries and creamy coconut, making it the perfect summertime treat!  Makes: 16 shortbread bites Ingredients 100g vegan white chocolate 300g strawberries (fresh) For the shortbread: 50g unsalted vegan butter  30g caster sugar 120g plain flour drop vanilla extract For the Caramel: 100g caster sugar 8 tbsp coconut cream 30g unsalted vegan butter pinch salt Method: First, make the strawberry puree. Blend the fresh strawberries (leaves removed) until smooth, then add to a pan over medium low heat. Stir frequently and let reduce until the puree has reduced by about half (around 15 minutes). You should have about 150g. Let this cool in the fridge before using. For the shortbread:  Preheat the oven to 180C. Cream together the sugar and the butter.  Stir in the vanilla and about 1/3 (50g) of the cooled strawberry puree.  Sift in the flour, then use your hands to combine everything until a dough forms.  Press the dough into a lined baking t

 Happy 4th of July! To celebrate I decided to make the most American food I could imagine: a burger (their national dish) made of a soft-pretzel bun, mushroom bacon and a mac and cheese fritter.  This recipe explains how to make the mac and cheese fritters, roasted tomato and pepper aioli, and mushroom bacon, to make the perfect vegan 4th of July burger! Everything is entirely made out of plants- even the macaroni is made from lentils! Mushroom Bacon Roasted tomato, pepper and garlic aioli  Serves: 2 Ingredients: 2 Pretzel buns (I use this recipe from  Love and Lemons ) Salad leaves For the mac and cheese fritters: 120g dried macaroni (I make my own lentil pasta for extra protein) 60g raw cashews 60g carrot, peeled and chopped (~1 large) 4 tbsp nutritional yeast 1 tsp apple cider vinegar 1 tbsp melted vegan butter 1/4 tsp garlic powder 1 tsp salt 1/2 tbsp tapioca starch  4-6 tbsp of water 4 tbsp unsweetened almond milk 4 tbsp flour breadcrumbs for coating For the roasted tomato aioli:

 An easy, fresh, and high-protein pasta.  Serves 4. Ingredients: 150g dry red lentils 150g semolina flour 1 tbsp tapioca starch 1 tsp salt 2 tsp olive oil  Flour for dusting Method: Bring a pot of water to a boil. Rinse the lentils and add them to the boiling water, and cook for 15-20 minutes (until soft). Drain the lentils and squeeze some of the water out of them using the back of a spatula. Blend them until they are a smooth paste.  In a large mixing bowl, stir together the semolina, the tapioca starch and the salt. Add the blended lentils and the olive oil and mix with your hands until a dough forms.  Wrap the dough in cling-film and leave in the fridge for about an hour. Dust a clean work surface with flour, and roll out the pasta dough. Cut and form any pasta shapes you like; for my mac and cheese I rolled mini elbow macaroni shapes.  To make the pictured linguine shape, roll 1/4 of the pasta dough out on a floured surface into a thin rectangle. Trim the edges. Dust liberally wit

Here's how to make mushroom kibbeh- a vegan version of Lebanon's national dish! These go perfectly alongside a Lebanese mezze board . Serves: 4-6 Ingredients: For the bulgur coating: 1 large sweet potato 160g dry bulgur wheat (fine)  500 ml water 2 tsp paprika 2 tsp cumin 2 tsp coriander 2 tsp cinnamon salt and pepper  1 tbsp tapioca flour or cornflour 1 tbsp olive oil For the filling: 500g chestnut mushrooms 1 medium onion, diced.  1 tbsp olive oil 2-3tbsp Lebanese seven spice: a mix of allspice, turmeric, pepper, cinnamon, paprika, coriander, cumin, salt, and sumac 80g walnuts 1-2 tbsp lemon juice  Method: Make the coating: Bring a pot of water to boil. Peel and dice the sweet potato into one-inch chunks, and boil for about 10-12 minutes (until fork tender). Drain and let cool. Prepare the fine bulgur: bring 500ml water to the boil and add the bulgur wheat. Simmer for about 10 minutes over medium-low heat, then turn off the heat and cover. Cover and let sit for another 10 min