Nut Roast & Onion Gravy Recipes

Being the only plant-based in an omni family can solve the typical Christmas overeating issues. I mean, since quitting meat, I have not been feeling stuffed after a Christmas dinner. Which is good. But also a bit sad. In the last years, I have found myself eating lettuce while the other ones where enjoying their foie gras, seafood, and turkey. A french cliche in all its glory! So here we go, this year I’ll be making a nut roast with roasted veg and onion gravy! As I really want my nut roast to be delicious for my omni family to enjoy it too (all right, also to impress them a bit…) , I have been doing a few trials in the last weeks. I can now share with you my ‘easy and versatile’ recipe, as well as some Dos and Don’ts so that you don’t do the same mistake I did.

Easy nut roast recipe

Continue reading “Nut Roast & Onion Gravy Recipes”

Vegan Black Bean Burger – Easy recipe

There are so many vegan burger recipes out there… Seitan, tofu, portobello mushroom, black beans, lentils, quinoa… you name it! Some easy to make, other a bit more complex. Some that really try to mimic meat, other that just want to taste nice. My vegan black bean burger recipe is in the “easy to make and taste nice” category.

Vegan Black Bean Burger
Black Bean Burger with green tomato chutney, caramelised onions, red pepper and lettuce in a bun, plus roasted pumpkin on the side.

Continue reading “Vegan Black Bean Burger – Easy recipe”

Pumpkin and Apple crumble

Tasty and healthy vegan crumble packed with nutrients – from the veg, the fruits, the seeds, the oats, and the wholemeal flour. In this pumpkin and apple crumble, the dates replace the sugar that a conventional recipe would use (you can also use one ripe banana instead of the dates) and the spices give some additional flavours that perfectly complement the sweetness from the fruits. And if you don’t believe that it’s healthier than a commercial crumble, see the nutritional facts below the recipe.

Pumpkin and Apple Crumble
Pumpkin and apple crumble served with dairy-free yogurt

Continue reading “Pumpkin and Apple crumble”

Juicer Lentil Burgers

I came up with this recipe a couple of years ago, when I was working in a cafe in which we were serving fresh apple & carrot juice. I was shocked by the quantity of juice pulp we were throwing away and imagined the same must happen in lots of home. Such a waste of fibres, when they are so good for our gut! So I had the idea to use this pulp in combination with lentils (or even a can of beans) to make vegan burgers.

Vegan burger served with salad and carrot top dip
Continue reading “Juicer Lentil Burgers”

Colourful Salads

Vegan saladsI am a big fan of salads. As a main dish or as a side. All kinds. Colourful. And I insist on the colour, it’a an important factor in the choice of ingredients. Because it’s visually more appealing and because it will help you to get a wider variety of nutrients – the broader the colour palette, the more variety of fruits and veg you will eat.

Salads are also a great way to use leftovers. I had the chance to have this “Pick and Choose” salad recipe published in The Gift of Waste, an anti-food waste recipe book produced by the charity Hubbub for the North London Waste Authority (2015). Continue reading “Colourful Salads”

Why we should increase our consumption of pulses

PulsesI love pulses! Pulses (subgroup of the legume family) refer to the edible dried seeds and include dry bean, pea, lentil, chickpea, faba beans, etc. Legumes used for oil extraction (soybean), harvested green (green pea) or used solely for sowing purposes (clover) are not considered as pulses.  Continue reading “Why we should increase our consumption of pulses”