Creating delicious and nourishing plant-based food

Main Dishes

Smoky Baked Beans

Smoky Baked Beans

Here is my healthy twist on the classic baked beans, with smoked paprika and chilli flakes for a smoky spicy taste. This recipe is incredibly simple – it only requires a few ingredients from the pantry. Everything is cooked together in one saucepan, so there is hardly any washing up afterwards!

Red Lentil and Coconut Dahl with Turmeric roasted Cauliflower

Red Lentil and Coconut Dahl with Turmeric roasted Cauliflower

On cold January days, a winter bowl is so warming and comforting. I have added turmeric roasted cauliflower to my red lentil and coconut dahl. Cooking the lentils in coconut milk creates a thick creamy texture whilst the chopped tomatoes, cumin, coriander, paprika and chilli add a spicy punch of flavours. Turmeric adds a beautiful vibrant colour and earthy spicy flavour to the roasted cauliflower. 

Turmeric Roasted Cauliflower, Lentil and Spelt Bowl

Turmeric Roasted Cauliflower, Lentil and Spelt Bowl

Turmeric adds a beautiful vibrant colour and earthy spicy flavour – perfect for enhancing roasted cauliflower. The turmeric roasted cauliflower is so delicious that you can’t stop yourself eating it straight off the roasting tray. Create a winter bowl by adding lentils and spelt berries for a nutritious dish to warm you up on a cold winters day.

Winter Bowl

Winter Bowl

When the weather turns cold, a warming winter bowl full of legumes, vegetables and spices is the perfect comforting stew.

Red Lentil and Coconut Dahl

Red Lentil and Coconut Dahl

As winter has arrived, I’ve started making lots of warm bowls and lentil dahl is one of my favourites.  Cooking the lentils in coconut milk creates a thick creamy texture whilst the chopped tomatoes, cumin, coriander, paprika and chilli add a spicy punch of flavours.

Chermoula Aubergine and Spiced Chickpeas

Chermoula Aubergine and Spiced Chickpeas

Chermoula is a spicy marinade traditionally used in North African cuisine, which can be used to flavour fish, meat or vegetables. Here, I have halved aubergines, scored the flesh and rubbed them with a spicy chermoula marinade. The combination of cumin, coriander, smoked paprika, chilli and lemon in the chermoula create a fusion of flavours that beautifully enhance the soft flesh of the baked aubergine.


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