Sunshine and Cinnamon

A bed of sushi rice topped with crispy tahini and garlic tofu, avocado, sesame roasted veggies, fresh mango, cucumber, miso-glazed chickpeas and sweetcorn, and drizzled with garlic roasted mayo. So delicious, filling and healthy! Serves: 4 Ingredients: For the roasted vegetables: 1 small bulb of garlic 3 large carrots 1 large potato drizzle olive oil drizzle sesame oil 1 tbsp sesame seeds generous dash smoked paprika 1 tsp maple syrup pinch of ground ginger pinch garlic powder salt and pepper For the miso-glazed chickpeas: 1 tin chickpeas, drained and rinsed (240g drained) 1 tin sweetcorn, drained and rinsed (260g drained) drizzle sesame oil 1 garlic clove, minced 1 tbsp maple syrup 1 tbsp vegan fish sauce (or sub soy sauce/tamari) 1 tbsp rice vinegar 1 tsp lemon juice 1-2 tsp miso paste (to taste) For the tofu: 2 blocks tofu, drained and pressed 8 tbsp cornstarch 3 tbsp tahini 1 tbsp vegan fish sauce (or sub soy sauce/tamari) 1 tsp maple syrup large pinch ground ginger pinch chili fla...

 Crispy and comforting butternut squash ravioli, served alongside a deliciously tangy pistachio whipped "feta" and crispy sage. This dish is the perfect winter appetiser! The filling is a creamy, cheesy butternut squash puree, stuffed inside pockets of crispy ravioli dough. If you don't want to bother making ravioli, I still recommend making the whipped feta- it's so creamy, delicious, and lovely spread on bagels!  This dish is also 100% vegan and gluten free! I created this recipe for my chef diploma :)  Makes: about 30 ravioli Ingredients : For the ravioli: 1 large butternut squash Drizzle olive oil (optional) 190g gram flour 10g psyllium husk 1 tbsp cornstarch ½ tsp turmeric ¼ tsp salt 1½ tsp olive oil 45-60ml (3-4 tbsp) aquafaba 4 cloves garlic Drizzle olive oil 1 tbsp natural maple syrup 1 tbsp smoked paprika Pinch salt 3 tbsp nutritional yeast 2 tsp lemon juice ½ tsp nutmeg ½ tsp garlic powder 45 ml (3 tbsp) coconut cream (the thick cream part of a can of coconu...

Delicious vegan gyoza stuffed with a mixture of chickpeas, veggies and creamy satay sauce, all packed within a shell of crispy dumpling dough. This recipe goes perfect alongside satay dipping sauce or soy sauce. You can also feel free to add to or replace any of the vegetables in this recipe- try it with mushrooms, spring onions, or anything else you like!   Makes about 30 dumplings Ingredients : Dumpling wrappers: I use this simple recipe - it's just flour and water, and it makes about 30 dumpling wrappers. Prepare this and let the dough rest whilst you make the dumpling filling- or you can buy store bought!  For the filling: 250ml satay sauce- either use store bought (ensure it's vegan), or you can make it yourself with a few simple ingredients :)  240g frozen spinach  200g frozen edamame (or you can use fresh) 2 large carrots 2 large cloves garlic 1 inch ginger  2 tins chickpeas (480g drained weight) 1 tbsp olive oil 1 tbsp sesame oil 1 tbsp soy sauce a...

 Poke is a Hawaiian dish traditionally made with chopped raw fish served over rice with plenty of toppings and sauces. This vegan version uses crispy tofu in a peanut and ginger sauce, served over sushi rice, with toppings including diced avocado, pickled cucumber, sesame roasted potatoes, chopped lettuce, roasted cashews and peanut sauce :) You could also use marinated raw tofu to keep the dish more traditional! This recipe is super customisable, so feel free to add or omit anything you like from this recipe.  Serves: 4  Ingredients: For the rice: 300g sushi rice 400ml water 2-3 tbsp rice vinegar 1.5 tbsp mirin 1 tbsp granulated sugar 1 tsp salt (more to taste) For the potatoes: 2 starchy potatoes (British red or russet work well) 2 sweet potatoes drizzle olive oil drizzle sesame oil 1 tbsp sesame seeds generous dash smoked paprika 1 tsp maple syrup pinch of ground ginger pinch garlic powder salt and pepper  For the pickled cucumber: 1/2 a large cucumber, thinly sli...

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...