Black Rice with Mushrooms, Lentils, Vegan Cheese & Orange


Another ‘Chopped’ moment in my mouthwatering vegan kitchen. Mushrooms, black rice, a tin of lentils, my homemade vegan butter, and dehydrated kale.   So I rustled up a great black risotto. This yielded superb colours, texture, fibre, protein, and was a feast for the eyes. Serve with steamed spinach drenched in lemon and extra virgin olive oil, or else with whatever vegan salad takes your fancy – great with slithers of avocado too, for a super […]

Spiced Golden Coconut Basmati & Quinoa Rice With Fruity Flame Raisins


This recipe is fantastic – it’s spicy, exotic, with bursts of many complimentary flavours. It’s a winner, and a must-keep. Serve it with my meatless meatballs * and some vegan yoghurt, with a handful of nuts – nutritious, and a feast for the senses. Note :  Here is a recipe for the vegan meatballs   INGREDIENTS 2 cups basmati rice ½ cup black quinoa   Rinse thoroughly then boil the two together, drain and […]

Luscious Dark Chocolate & Carob Pudding Cake with a Rich Chocolate & Carob Glossy Frosting


Here’s a fantastic ‘must-keep’ recipe I created for you. Again, ideal for Birthday parties, a Christmas tea-time surprise, Thanksgiving, or any other festive occasion that calls for celebration. This cake is luscious, moist, fresh, very chocolaty, and rich in a light kind of way. I created a glossy frosting, which is beautifully decadent. Once you make this, there’s no going back. I love carob, and that is why I added it to this cake (if […]

Thanksgiving Festive Shepherd’s Pie


I adore Shepherd’s Pie – it is simply such a lush and comforting dish. I love giving it the odd twist to fit my appetite or the occasion, as it were. Here is my festive version, ideal for Thanksgiving Lunch or for Christmas, or any other occasion you look forward to. The whole kitchen is infused with scents of rosemary and cooked stew – oh yum ! You can use puy lentils in place of […]

Magic Warming Mushroom Miso Broth


I call it a magic broth because it just feels and tastes so comforting, and I find it soothing, and yes, healing. A fast broth to prepare, full of goodness and a wonderful full flavour, making it a great convalescing soup, as well as a great starter for that rich main course meal. It’s ideal as an autumn/winter starter preceding vegan roasts or other similar dishes that require some effort – one often thinks ‘What […]

Barley, Pesto Kale & Zesty Veg Salad


Super healthy, super delicious, and super colourful salad for any time of the year – packed full of nutrients, protein, and flavour. Can be served as a meal in itself warm or cold. INGREDIENTS ¾ cup pearl barley (preboil, and set aside) 3 Tbsp flaming raisins (or other of your choice) ½ a red bell pepper, chopped into small squares (give them a fast scorch) 1 large spring onion, chopped 2 -3 cups of kale […]

Halloumi Cheese Tart


This is truly a fun and easy tart to make, especially when you have made the halloumi recipe from my forthcoming book, YASOU, which should be available for pre-ordering very soon. If you wish to make it in advance of purchasing my book, then you can either use the Feta cheese recipe from my first book MOUTHWATERING VEGAN (available from Amazon), or any other meting vegan cheese which will work with this recipe. Serve it […]

Ultimate Carrot & Coconut Cake with a Soft Vanilla Frosting


This is definitely the best carrot cake I have ever made – not visually, but as far as taste is concerned. We couldn’t stop indulging, one bite after another and well, it was so addictive. I really am totally chuffed by the result. So, go make, bake, shake and enjoy because you will love this treat.   Make your frosting first.   INGREDIENTS FOR FROSTING 150g vegan cream cheese, pre-chilled (I used Tofutti) 4 Tbsp […]

Broccoli Tart With A Cheesy Custard Filling


Yet again, another ‘Chopped’ challenge in my kitchen (Ted Allen’s high-octane programme on Food Network, for those that don’t know), and what a resounding success too. Not only did this tart burst with flavour, it was also a very handsome dish indeed. I kept the accompaniment strictly in the red/pink zone – made a red cabbage, beetroot, and red onion salad served with a very exotic dressing – Heavenly ! just place in a jar […]

Rice, Lentil & Sausage Pot


I confess this was one of those ‘Chopped’ moments (Ted Allen’s high-octane programme on Food Network, for those that don’t know) – from limited ingredients an amazing dish emerged. One that we all embraced, enjoyed and couldn’t get enough of. Filling, colourful, great texture, and great smell. This is an ideal dish for a busy, challenging week. Full of fibre, protein, and super flavoursome – make, cover, refrigerate and enjoy warm. It’s wholesome and nutritious […]