Sunshine and Cinnamon

This is a super easy and tasty dish with only a few simple ingredients, and it all comes together in about 30 minutes! The warming spices and comforting flavours make it perfect for cold winter evenings. All of the toppings make this dish super delicious, so definitely don't skip them :)  Serves: 2 Ingredients:  300g potatoes (about 2 medium potatoes) drizzle olive oil 1 red onion, 2 cloves garlic 1 tbsp garam masala 1 tsp cayenne pepper (adds spice- more/less to taste) 1 tsp dried coriander 1 tsp cumin salt and pepper 1 tin chickpeas, drained and rinsed (about 240g drained) a couple tsp lemon juice (more/less to taste) Toppings: pomegranate seeds, vegan creme fraiche or yogurt, mango chutney, roasted salted peanuts, fresh coriander, poppadom  Method:  Peel and chop the potatoes in 1 inch cubes. Add to a large pot of water and bring to a boil. Boil for about 10 minutes, until fork-tender but not mushy. Drain the potatoes. Whilst the potatoes are cooking: peel and dic...

 Gimbap (or kimbap) is a Korean dish of sesame-seasoned rice and cooked veggies and fish/meat wrapped in dried seaweed (gim). This vegan version uses bulgogi-style mushrooms, sesame sauteed spinach and carrots, kimchi, pickled cucumbers, and sesame seeds to create a super delicious dish! Serve alongside pickled radish and more kimchi!   Serves: 6 (as a side/starter) Ingredients : Rice: 1 cup short grain rice 3 cups water 2 tsp toasted sesame oil 1 tsp sesame seeds 1/4 tsp salt  4 sheets dried seaweed or nori wraps  Fillings:  Cucumber: 1/2 cucumber, cut into sticks 1 tbsp soy sauce 1 tbsp vinegar (rice or white wine vinegar) 1 tsp sugar or maple syrup chili flakes to taste 1 tsp sesame seeds Bulgogi mushrooms: drizzle olive oil  120g shiitake or oyster mushrooms, shredded  2 cloves garlic, minced 1 tsp sugar or maple syrup 2 tbsp soy sauce 1 tsp ginger paste (or fresh ginger, grated) 1 tsp chili paste (optional, for spice)  salt and pepper...

 These potato "crab" cakes are so simple to make, made with sweet red onion, shredded king oyster mushrooms, garlic and herbs folded into fluffy mashed potato.  Makes 4 fishcakes Ingredients: 3 medium potatoes a knob of vegan butter (about 25-30g, depending on your taste) a splash almond milk salt and pepper to taste 2 spring onions, finely chopped olive oil 1 red onion, finely sliced 2 large cloves garlic, minced 150g king oyster mushrooms, shredded 2 tsp balsamic vinegar 1 tsp lemon juice handful chopped coriander 100g golden breadcrumbs  Method : Peel the potatoes and chop into large chunks. Add to a pot of cold water and bring to a boil, and then simmer for 20 minutes (until fork-tender.) Drain the potatoes and add to a large bowl. Mash with the vegan butter, almond milk, salt and pepper, adjusting these ingredients until you have a fluffy, creamy consistency and taste. Fold in the chopped chives. Set aside.  Heat the olive oil in a frying pan. Add the sliced oni...

 This risotto is made with roasted pumpkin, smoky vegan Gouda and vegan butter to create an ultra rich, creamy and flavoursome dish! This dish is perfect for cold autumn nights, and is lovely paired with homemade garlic bread. This risotto is topped with pine nuts, basil, and crumbled homemade vegan Gouda. This garlic bread is perfect served warm alongside the risotto. Serves: 4 Ingredients: For the risotto: 1 small pumpkin drizzle olive oil pinch salt 1 white onion 1 tbsp vegan margarine 1 tbsp olive oil 1.5 litres vegetable stock 2 cloves garlic 1/2 tsp dried sage 320g arborio rice 125ml dry white wine 2 tbsp vegan margarine  1 tbsp nutritional yeast handful pinenuts, toasted fresh herbs for garnish e.g. sage or basil For the smoky Gouda (adapted from  this recipe for vegan brie): 75g cashews 1 small carrot 1/2 tbsp lemon juice 1 tbsp nutritional yeast 1 tbsp white miso paste generous pinch of salt 1/2 tsp smoked paprika 60ml warm water This is the recipe I used for g...

Patatnik is a Bulgarian potato dish made from grated potatoes, onions, spearmint, and often cheese and eggs. To make a vegan version, I used gram flour to make a vegan egg and cashews to make a vegan cheese similar to feta! This delicious, crispy and creamy potato pie goes perfectly with a shopska salad (Bulgaria's national dish) :) Shopska salad- Bulgaria's national dish. The colours of the (vegan) soft cheese, green cucumbers and parsley, and red tomatoes and peppers resemble Bulgaria's flag! Makes 4 large servings  Ingredients: For the vegan soft cheese:  75g cashews 1/4 tsp apple cider vinegar 1 and a 1/2 tsp lemon juice 1/4 tsp salt 1/4 tsp white miso paste 1/2 a clove garlic (save the other half for later) 1 tsp nutritional yeast drizzle olive oil splash water Everything else: 4-5 potatoes 5 tbsp gram flour 5 tbsp water drizzle olive oil 1 yellow onion, grated 1 and 1/2 cloves of garlic (use the other half from the feta) 1 tsp dried spearmint (or sub oregano or other ...

 This dish is inspired by the Sicilian classic, melanzane alla parmigiana (or aubergine parmigina). Layers of charred aubergine, rich and herby tomato sauce, homemade vegan mozzarella and homemade vegan Parmesan make this dish so deliciously creamy and flavoursome.  Serves: 4 Ingredients: For the tomato sauce: 3 400g cans chopped tomatoes a few tsp dried oregano, basil and sage 150g cherry or plum tomatoes drizzle olive oil 1 small red onion, finely chopped 2 cloves of garlic, minced 1 tsp each dried oregano and basil dash balsamic vinegar 1 tbsp tomato puree pinch sugar handful basil, chopped For the vegan mozzarella:  6 tbsp ground almonds 2 tbsp water 2 tbsp vegan margarine, melted 230g silken tofu 1 tbsp lemon juice 6 tbsp nutritional yeast 1/4 tsp salt 1 tsp garlic powder 2-3 tbsp tapioca starch 1 tsp white miso paste 1/2 tsp apple cider vinegar 2 tbsp vegan milk (almond, coconut, oat etc.) 1 tbsp avocado oil (or sub olive or vegetable oil) For the aubergines: 3 medi...

 These sushi bowls are delicious, healthy, and a refreshingly light lunch! Made with sticky sesame-ginger chickpeas, sushi-seasoned cauliflower rice, and a variety of toppings including avocado, spring onion, sesame seeds, coriander, mango, and edamame! By using cauliflower rice instead of sushi rice, this sushi bowl is lower in calories and carbs. Serves: 2 Ingredients: For the cauliflower rice: 1/2 medium cauliflower drizzle olive oil 20g cashews, soaked 1-2 tbsp plain vegan yogurt 2 tsp lemon juice 1/4 tsp apple cider vinegar  pinch salt 2 tsp rice vinegar 2 tsp mirin salt to taste For the chickpeas: drizzle olive oil 1 garlic clove 1 inch ginger, grated 40ml soy sauce 1 1/2 tbsp mirin 2 tsp rice vinegar drizzle sesame oil 1/2 tbsp tapioca starch 2 tbsp hot water 1 400g can of chickpeas, drained and rinsed 3-4 spring onions, chopped handful sesame seeds For the toppings (optional- mix and match or add your own!): 1/2 an avocado chopped spring onion sliced radish sprinkle se...