White Fennel Soup

I had some veggies in the fridge that I wanted to use, so I thought a soup would be great with breakfast sandwiches. I really like the combination between soup and sandwich, as I think I mentioned a few times on my blog. This time I’ve made a fennel soup and it turned out delicious. Even my husband liked it and he is not that keen on the taste of fennel. To decorate the soup I’ve used edible flowers. Be prepared to see them on my blog, now that I have them.

The soup is made with only 3 veggies, a little bit of olive oil and spices. It’s easy to make, it takes only 15 minutes to serve.

01 white vegan fennel soup

Ingredients for 2 servings:
– 1 fresh fennel
– 1 medium potato
– 1 small shallot or half of a medium size shallot
– 2 tps of extra-virgin olive oil
– sea salt
– white pepper
– edible flowers to decorate

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Vegan cheesy pasta

I recently bought nutritional yeast. I wanted to try it for a long time as I’ve seen it in a lot of recipes and I was curious about the taste. After using it in a couple of recipes I can say I’m going to buy more. Nutritional yeast is a deactivated yeast. It’s a complete protein and has minerals like iron, selenium and zinc. It’s quite healthy, with lots of fibres and a high quantity of protein. While I bought it because I love experimenting with new ingredients, the health benefits are a nice addition.

I like the taste and it’s so versatile. I also like having a good alternative to cheese, when I prepare vegan meals. Surprisingly, I discovered that in a different recipe it’s actually better than cheese, I’m going to tell you more when I’m going to share that recipe.


Ingredients for 2 big servings:
– 200g wholemeal pasta
– 350g frozen cauliflower
– 3 tsp of nutritional yeast
– 2 spoons of olive oil
– 2 tsp of sea salt
– white pepper
– turmeric
– paprika
– garlic granules
– dried parsley to decorate

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Sweet potato curry with wild rice

When I saw sweet potatoes on offer at my local supermarket I immediately though of a sweet potato curry. As a side dish I’ve made wild rice with turmeric.

01 Sweet potato curry with wild rice

Ingredients for the curry, 4 servings:
– 1kg sweet potatoes
– 1 courgette
– 2 red peppers
– 4 spoons of oil
– 1 can of plum tomatoes
– 3 small red onions
– turmeric, paprika
– coriander and curry dried leaves
– 1 tsp of sweet Indian chutney (optional)
– salt

Ingredients for the wild rice side dish, 4 servings:
– 250g wild rice
– 3-4 spoons of oil
– turmeric
– paprika
– salt

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Sauteed Chard

I was wondering how should I prepare the Chard I bought from a local farm shop this week (Windy Arbour farm if you fancy a nosy at what else I’ve got from there). I googled and I saw that the easiest way to prepare it is to sauteed it. I like the idea of trying a simple recipe to see how much I like the taste and only after that going into an elaborate recipe, so here is my recipe for Sauteed chard.

01 Sauteed Chard

Ingredients for 2 servings:
– 1 bunch of chard
– juice from 1/2 of lemon
– 2-3 spoons of olive oil
– 1/2 teaspoon of garlic powder
– salt

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Houmous with sundried tomatoes

I make houmous quite often as it’s an easy dish to prepare when I’m busy or I don’t want to spend too much time in the kitchen. This recipe is vegan, low in fat and healthy. The shop bought houmous has lots of oil, but the traditional recipe is not oily. As I enjoy the shop-bought one too, I prefer this healthier alternative.

For this recipe I used 3 cans of chickpeas in water and I made 2 servings. If you want to serve houmous as part of a three course meal or as a starter, then this should be enough for 4 servings. I also had a bowl of Kalamata olives, as I usually serve houmous with olives. I left the pine nuts raw this time, but they can be roasted for a couple of minutes on the hob.

01 Houmous with sundried tomatoes

Ingredients for 2 servings as main or 4 servings as starter:
– 720g of chickpeas (3 small cans)
– 40g tahini
– 5 tomatoes
– 2 small lemons or 1 big
– 2 cloves of garlic
– salt, cumin, smoked paprika, coriander
– 2 spoons of extra virgin olive oil
– 10g pine nuts to serve
– sumac

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Broccoli with mushrooms 3 ways

I think mushrooms and broccoli go together very good and I wanted to make a dish that will incorporate both. I made the broccoli with mushrooms 3 ways dish in less than 1 hour.

01 Broccoli with mushrooms 3 ways

The broccoli is boiled in basil water and the mushrooms are made into a sauce, mushrooms with peanut butter and a raw mushroom, fennel and turnip salad. The dish is vegan, healthy, naturally gluten free, low in fat and delicious at the same time.

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Chilli con soya

I wanted a dish with lots of veggies after a busy week when I didn’t have time to properly think at our diet and diversify it. So, I made chilli con soya with a staggering amount of vitamins and it’s delicious.

01 Chilli con soya

Ingredients for 6 servings:
– 2 carrots
– 2 courgette
– 1 sweet potato
– 200g soya mince
– 1 can of plum tomatoes
– 2 cans of broad beans
– 2 spoons of oil
– 1 can of corn
– 1 can peas
– 1 aubergine
– 2 peppers
– 3 onions
– salt, black pepper, 1 teaspoon of chilli oil, grounded cloves, grounded cumin, garlic powder

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