Monday, 8 June 2015

Summer Stew with Braised Tofu, Pearl Barley, Lentils, and Vegetables

Simple and tasty, even if I do say so myself! 

Ingredients (serves 4)
  • 1 teaspoon/few sprays of olive oil
  • 1 medium red onion, finely diced
  • 3 cloves of garlic, crushed
  • 1 red chilli, finely chopped
  • 6/7 chantenay carrots, cut into quarters lengthways
  • 1 can of braised tofu, broken into small pieces keeping the juices from the can
  • 1 tablespoon of tomato puree
  • 1 teaspoon of sundried tomato paste/puree
  • 1 x teaspoon of dried thyme
  • 1 x teaspoon of dried parsley
  • 1 bay leaf
  • 1 vegetable stock cube
  • 1 x 400g can of cooked lentils
  • 100g dried pearl barley
  • 100g of broad beans
  • 100g of sugar snap peas
  • Water
  • Salt & pepper, to taste


  1. Spritz a large flat-bottomed pan with oil and add the onions
  2. Once the onions have softened, add the garlic and chilli, add a splash of water if needs be to keep the ingredients from burning
  3. Once the chilli and garlic have begun to soften, add the carrots and braised tofu along with the juices 
  4. Add the tomato puree, herbs, bay leaf, and crumble in the stock cube
  5. Mix everything together well, then cover with water
  6. Add the lentils, broad beans, and pearl barley, and top up the water before bringing to the boil
  7. Simmer for 20-30 minutes, stirring regularly and adding more water if needed - you're looking for a medium consistency, not too watery but not too thick
  8. Add the sugar snap peas, then simmer for another 10 minutes
  9. Check the pearl barley is cooked properly, adding salt and pepper if required 
  10. Take out the bay leaf and serve on its own or with some crusty bread

Saturday, 6 June 2015

Blueberry and Vanilla Nice Cream

This easy to make treat makes a great breakfast or dessert.

Ingredients (serves 2)

  • 125g blueberries (frozen the night before)
  • 2 medium bananas (peeled, cut up, and frozen the night before)
  • Half a 500ml pot of Alpro vanilla yoghurt
  1. Remove the berries and bananas from the freezer & pop into a food processor, keeping a few berries back to garnish with if you so wish.
  2. Add the yoghurt and blend until smooth.
  3. You may need to break some of the harder pieces of banana up with a fork halfway through.
  4. Serve and enjoy!   

Tuesday, 19 May 2015

Popcorn Tofu

Coated in couscous and baked in the oven, these crispy little bites are rather moreish!

Ingredients (for 200g block of tofu, increase ingredients accordingly for a larger blocks)

  • 200g block of firm tub tofu (ideally frozen then defrosted before use)
  • 125 of couscous 
  • 1 tablespoon of tarragon
  • 1 tablespoon of nutritional yeast
  • 1 tablespoon of cayenne pepper
  • 1 teaspoon of salt
  • 2 teaspoons of black pepper
  • 1 tablespoon of chia seed powder or other egg replacer such as ground flax
  • Water
  • Spray oil 
  1. Place the couscous in a pan then cover with boiled water, leave to soak in, fluff with a fork then set to one side 
  2. Press the tofu between two chopping boards to remove as much moisture as possible, then cut into cubes
  3. Place the couscous in a mixing bowl, then add the herbs, spices, and seasonings and mix together 
  4. Meanwhile, set the oven to 180c and spritz a baking tray with oil  
  5. In a separate dish, add the chia powder/egg replacer to 7-10 tablespoons of water and mix thoroughly - you want a thinly gloopy consistency so add a little more water if needed
  6. Dip each piece of tofu in the egg replacer, then coat in couscous
  7. If needs be, shape and press the couscous mixture around the tofu, until evenly coated
  8. Place onto non-stick or oiled baking tray then do the same with the rest
  9. Once all the pieces are on the baking tray, spritz with a little more oil then bake for 20-25 minutes at 180 degrees C, or until golden and crispy
  10. Serve with the dip of your choice - my choice was buffalo sauce

Sunday, 17 May 2015

Summer Super Bowl with Walnut & Balsamic Vinaigrette

So I've been experimenting with the goodies I got from Indigo Herbs and it turns out the Walnut Butter in particular lends itself really well to dressing all kinds of dishes.  This dish is just perfect for summer, it's light enough for the warmer weather but packed with plenty of nutrients and protein to fill you up nicely.  Before you ask, I'm going to go with the view that technically, it's not a salad (shhh, you!) as most of the ingredients are cooked (I said shhh!).  It's versatile too, and works very well on its own or as an accompaniment.

Ingredients (serves 4)
  • 100g of giant couscous 
  • 2 medium carrots
  • 200g of shelled edamame (soya beans)
  • 200g of fine green beans, trimmed & cut into thirds
  • 200g of mange tout
  • 1 red pepper, sliced
  • 400g tin of chickpeas
  • 400g tin of lentils 
  • 50g of pomegranate seeds
  • 3 tablespoons of walnut butter
  • 5 tablespoons of balsamic vinegar
  • 1 teaspoon of thyme
  • 1 teaspoon of garlic flakes
  • Salt & pepper to taste
  1. Pre-heat the oven to 180 degrees C
  2. Spritz the sliced pepper in oil (optional) and pop in the oven for 10 minutes
  3. Place the couscous in a pan, covered with cold water, bring to the boil then simmer for 8 minutes
  4. Bring a pan of generously salted water to the boil 
  5. Blanch the green beans, mange tout, and edamame for 6 minutes
  6. Peel & grate the carrots
  7. Rinse the couscous and greens in cold water, then drain
  8. Place the grated carrots, greens, lentils, chickpeas, and couscous in a large bowl together, and mix well
  9. In a separate dish, mix the walnut butter, balsamic vinegar, and thyme together to make a vinaigrette 
  10. Drizzle the vinaigrette over the vegetables & couscous and mix again
  11. Sprinkle the pomegranate seeds, red peppers, garlic granules, salt, and pepper over the top
  12. Serve with your preferred accompaniments, & enjoy! 

Friday, 8 May 2015

Goodies from Indigo Herbs

How exciting, the lovely people at Indigo Herbs sent me some goodies to play with from their new high protein vegan product range. I'm looking forward to experimenting with them and sharing some of the recipes I make.  They've sent me:
I feel some smoothies and mountains of houmous coming on!  

Saturday, 25 April 2015

Crispy Penne Pasta

Crisps?  Good!  Pasta?  Good!  Crispy pasta?  Goooood!  I used my Actifry air fryer to make these but I expect you can do as good a job baking them in the oven.  


  • 200g durum wheat pasta
  • Spray oil (I used Fry Light olive oil) 
  • Seasonings of your choice.  I used the following:
    • 1/4 teaspoon of paprika
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon of chilli powder
    • 1/4 teaspoon of salt
    • 1/4 teaspoon of tomato powder
    • 1/4 teaspoon of garlic granules
    • 1/4 teaspoon of nutritional yeast
    • 1/4 teaspoon of salt

  1. Bring a large pan of salted water to the boil
  2. Add the pasta and bring to the boil, then simmer for 10 minutes 
  3. Drain the pasta, and allow to cool so it's as dry as possible before the next step
  4. Spritz with oil and turn over to ensure completely covered
  5. Pop in your air fryer or oven for 15-20 minutes, or until completely crispy
  6. Once cooked, remove from the fryer or oven, mix in your seasonings and scoff!  
If you try them in the oven, let me know and feel free to pop cooking time in the comments. :) 

Friday, 13 March 2015

Buffalo Cauliflower

My mouth is always on fire after eating these, although you can tone the spice down according to your preferred taste.  You can also serve with vegan ranch to cool it down.


  • 1 medium cauliflower, broken into florets, then washed and drained
  • 50g of gram flour (also known as chickpea/besam flour) 
  • 100ml of water 
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of chilli powder (optional)
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of salt 
  • Bottle of hot sauce (I used Frank's) 
  • 1 tablespoon of dairy-free spread
  • 2 teaspoons of maple syrup/agave nectar

  1. Pre-heat the oven on to 180 degrees C
  2. Place the flour and dry seasonings in a bowl and mix well
  3. Gradually add the water, stirring as you go, until the mixture becomes a fairly thick batter
  4. For some extra spice, add a splash of hot sauce into the mix 
  5. Add the cauliflower pieces, and make sure they're all evenly coated
  6. Place the cauliflower onto a non-stick baking tray, or use grease-proof paper if you wish
  7. Place into the oven for 15-20 minutes, until baked 
  8. In the meantime, drop around 5-6 tablespoons of hot sauce with the dairy-free spread and maple syrup into a pan onto a gentle heat
  9. Once the sauce is thoroughly mixed, pour into a dip pot and set to one side
  10. Remove the cauliflower from the oven and serve with a nice cool drink!  


  • If you prefer, you can sub the cauliflower with firm tofu pieces