Winter Minestrone

I’m sure the Italians would roll their eyes if they saw this recipe. To them it’s probably as far removed from  traditional minestrone as it gets, I guess it’s more minestrone “inspired”. 

Minestron 2

When my  Mom would make her minestrone it was always served  with fresh soda bread, still warm from the oven,  with lashings of butter. I didn’t make soda bread but instead served it with toasted sourdough topped with pesto, which isn’t a bad alternative if you ask me. 


2 tablespoons of Olive Oil

1 medium Onion, finely diced

2 cups of  Carrots, chopped in 1 cm cubes

2 cups of Celeriac, chopped in 1 cm cubes

½ cup Celery, chopped in 1 cm cube

1 clove of Garlic, crushed

2 Bay Leaves

1 litre of Vegetable Stock

1 can of Plum Tomatoes

2 tablespoons of Tomato Puree

½ cup of Brown Lentils

1-2 teaspoons of Salt

½ teaspoon of Black Pepper

2 cups shredded Savoy Cabbage or Kale



  • Add the oil to a heavy based saucepan over a medium heat. When the oil is hot add in the onions and saute until  they are soft and slightly golden.
  • Then add in the carrots, celeriac, celery and garlic and cook until they start to colour.
  • Now add in the bay leaves, plum tomatoes, tomato puree, brown lentils salt and pepper.
  • Bring to the boil,then reduce the heat and allow to simmer for 40 minutes or until the vegetables are tender.
  • Then add in the shredded cabbage and cook for a further 5 minutes until it is wilted and soft.
  • Serve with some chunky bread, pesto and a grating of good Parmesan.

Curried Parsnip Soup

Autumn is certainly creeping it’s way in and these chilly evenings have me craving comforting foods. There’s nothing quite like a bowl of soup  to take the chill out of your bones, especially when you add in a good dose of spice. I’m really not a fan of shop bought soups (am I the only one that thinks they all taste like onion?) and when they’re this easy to make there really is no reason not to make your own!


There may not seem like that many ingredients but this soup packs serious flavour. You could always use a milder curry powder or just add less but If it’s a little too spicy stir through a good dollop of coconut yoghurt, highly recommended. The parsnip chips are optional too but  I like them cause they make me feel super fancy.

Curried Parsnip Soup


1 tablespoon of Coconut Oil

1 Medium Onion, finely chopped

4 Medium Parsnips

4 Cloves of Garlic, finely chopped

1 inch of Fresh Ginger, finely chopped

2 teaspoons of Medium Curry Powder

1.5 Litres of Vegetable Stock

1-2 teaspoons of Black Pepper



  • Place the coconut oil into a heavy based saucepan over a medium heat.
  • Once the oil is melted  add in the onions and cook for 5 minutes until they start to soften and brown around the edges.
  • Add in the garlic and ginger and cook for 2-3 minutes, don’t let it burn!
  • Now add in the parsnips and curry powder, cook for another 2-3 minutes.
  • Pour in the stock, give the soup a good stir and then pop a lid on and simmer the soup for 15-20 minutes until the parsnips are soft.
  • Allow the soup to cool for a few minutes before blending. If it’s too thick once blended  you can always add in some more stock.


Serve immediately topped with some croutons or parsnip chips, if you’re fancy like me.

Lemon and Herb “Cheese” Spread


Nutritional yeast, if you’ve not heard of it you might be wondering what in the world is that? It’s a deactivated yeast that adds a slightly nutty or tangy flavour to savoury dishes. I grabbed my first tin of it about a year ago. To say I was a little sceptical is an understatement,  but it didn’t take long to get me hooked. It resembles commercial fish food flakes but don’t be put of by this, please. It adds such a delicious tang a je ne sais quoi that I sprinkle it onto  just about every savoury dish I can.


This recipe here my friends is gold. A vegan cheese spread perfect for those with milk allergies/intolerances or for those just trying to reduce the amount of animal products in their diet (go you!). I’ve tried a lot (A LOT) of the commercial vegan cheese brands and have found the majority to be unpalatable, inedible in fact. Having searched several recipes for a vegan cheese spread and several attempts at making  it I think I cracked it here.


Lemon and Herb “Cheese Spread”


400g Firm Tofu

4 tablespoon Nutritional Yeast

1 large Garlic Clove crushed

2 tablespoons of Lemon Zest

6-8 tablespoons of Lemon Juice

½  teaspoon Salt

¼ teaspoon Black Pepper

½ cup Chives, finely chopped

¼ cup Parsley, finely chopped


Place all of the above ingredients into the large bowl of a food processor, start with 6 tablespoons of lemon juice and add extra to your own taste. Whizz everything together until everything is combined and  you have a relatively smooth “cheese”.


Delicious served on toast or mixed though vegetables or pasta, just like you would any other cheese really. Hope you enjoy!

Note* Keeps for a week, stored in the fridge in an airtight container.

Rice and Beans

Having encouraged my other half to adopt meat free Monday I’m having to keep on my toes to ensure I have him hooked.  This isn’t because I can’t cook vegetarian food but because he doesn’t like anything he classes as mushy i.e. lentils or spicy i.e. curry (unless it’s tikka masala). A spicy lentil dahl is one of my favourite vegetarian meals so this makes things a little tricky. Step in rice and beans. It may not be the most beautiful dish but it’s deliciously  filling and bursting with flavour (and not spicy).


I am so in love with this dish I can’t even tell you. I made it as an experiment and it turned out so good I just had to share. It’s perfect served with some steamed greens or a big green salad to make a fairly well balanced, plant based, satisfying meal in less than 30 minutes.

Rice and Beans


1 tablespoon of Coconut Oil (You can use any oil but I’m just keeping the theme going)

1 Medium White Onion, finely chopped

2 cloves of Garlic, crushed

1 cup of Brown Basmatti Rice

2 cups of Cooked Black Beans*

3-4 sprigs of Fresh Thyme

1 Bay Leaf

1 teaspoon of Salt

½ teaspoon of Black Pepper

½ teaspoon of Ground All Spice

1 can of Coconut Milk (I use this one from Biona)

1 cup of Water

*If you’re cooking the black beans from scratch add 1 cup of dried Black Beans into 3 cups of cold water. Bring to the boil and then reduce to a simmer for approximately 2 hours. Just check the individual packet instructions in case this differs.



  • Place a heavy based pot over a medium heat. Add the coconut oil and allow to melt and heat through. Then add in the onion and salt and cook for 5 minutes or so until soft.
  • Add in the garlic and cook for a further 2-3 minutes, don’t let it burn.
  • The next step is hard, add in all the remaining ingredients. Give it a good stir, place the lid on the pot and bring to simmer, the lower the heat so that it just gently bubbles away.
  • Cook for approximately 20 minutes or until all of the liquid has been absorbed and the rice is nice and tender. Just check  every now and then to make sure the mixture doesn’t go dry. Then remove from the heat, keep the lid on and allow to rest for 5 minutes.
  • After 5 minutes fluff the rice up and serve with your side of choice, I recommend greens!

Enjoy! x x


One of my all time favourite summer dishes is ratatouille. Simple, delicious and bursting with the flavours of summer. When  I lived in France (many moons ago it seems) I would head down to the Saturday market and grab all of the ingredients, amongst other things, to make a big batch of this for the week ahead. There I would use fresh tomatoes  as they were so juicy and perfectly ripe. I use passata in the recipe as good quality ripe tomatoes aren’t always so easy to come by. If you can find some ripe and juicy tomatoes substitute them in for the passata.


Served hot or cold it makes for a delicious side dish or served alone with some cous cous (my personal favourite) to soak up all the juice.




1 large Red Onion, peeled and sliced

2 cloves of Garlic, crushed

1 medium Aubergine, diced into 1cm cubes

1 large Courgette, sliced into 1 cm thick rounds

1 Red Pepper, cut into thick slices

1 Green Pepper, cut into thick slices

250 ml Passata

1 tablespoon of Olive Oil

1  Bay Leaf

2-3 sprigs of Fresh Thyme

½ teaspoon Salt

½ teaspoon Black Pepper

Handful of Fresh Basil



  • Place a large heavy based saucepan over a medium heat. Add in the olive oil.
  • Once the oil is heated add in the onion and cook until the onion has softened and starts to take some colour.
  • Now add in the garlic, stir about until it turns golden brown.
  • Add in the aubergine, red pepper, green pepper and courgette. Fry these off for a few minute to give them some colour.
  • Add in the passata, salt, pepper, thyme and bay leaf, stir everything together.
  • Lower the heat to a low flame and leave to simmer for 20-25 minutes, until all the vegetables are cooked.
  • Place in a serving dish and sprinkle over some fresh basil.


Enjoy! X x

Miso Ginger Slaw


When the weather is hot like it is now I crave light but delicious food. This salad fits the bill. Perfect as a side to a summer BBQ or piled onto a burger, it’s just delicious.No only does this dressing taste great in this slaw (if I do say so myself), it tastes great tossed in with a simple green salad or used as a dip for crudites. If you’ve never had miso, or only know it as a soup, then you need to try this.


White miso is a little bit trickier to get your hands on than brown miso but trust me, it’s worth every effort. I actually buy mine off amazon (in bulk!) which saves some time and effort.  

Miso Ginger Slaw


½  small head Red Cabbage

½  small head White Cabbage

2 large Carrots


3 tablespoons White Miso

3 tablespoons Lemon Juice

1 tablespoon Maple Syrup

1 teaspoon freshly grated Ginger

1 Garlic clove, crushed

Few drops of Sesame Oil

½ teaspoon of Black Pepper

½ tablespoon Sesame Seeds, to garnish



  • Slice the cabbage and carrots into very thin slices. You can use a food processor for this stage but I personally prefer a crunchier texture so stick with slicing by hand.
  • Place all the vegetables in a bowl and get on with the salad dressing.
  • In a separate bowl  add in all of the dressing ingredients  and stir together until smooth. Taste and season to your own preference.
  • Toss the dressing in on top of the vegetables and get your hands it there and mix it around until all the vegetables are coated.
  • Transfer to a serving dish and sprinkle over the  sesame seeds.

Serve and enjoy!  x

Sweetcorn Fritters

These sweet and spicy sweetcorn fritters are one of my staples. I love my sweet breakfasts (hello overnight oats) but these savoury pancakes make a welcome addition to the brunch table. They can be whipped up in minutes making them perfect for when I’m in need of something delicious but running short on time. Double up the recipe and you have lunch for tomorrow!


Sweetcorn Fritters (Serves 2)


1 Cup Sweetcorn

1 large Egg

½ teaspoon of fresh red chilli

1 spring Onion

2 tablespoons of Fresh Coriander

¼ cup Flour

¼ teaspoon Salt

½ teaspoon Baking Powder



  • Hold aside ⅓ cup of sweetcorn.
  • Roughly chop the chilli, spring onion and coriander and place in a blender with   ⅔  cup of sweetcorn, egg, flour, salt and baking powder.Blend until you have a thick smooth batter.
  • Stir in the remaining sweetcorn you set aside
  • Place a small amount of oil in a frying pan and place over a medium heat.
  • Add small amounts of batter (about 2 tablespoons per fritter, but make them bigger if you want) to the pan to make your fritter.
  • Once golden on one side, about 3-4 minutes, flip and cook for about 2 minutes on the other side.
  • Serve with a poached egg on top, delicious!!

Squash and Lentil Soup

You know it’s autumn when there are squash and pumpkin recipes EVERYWHERE. Why would you expect any different from me?


Autumn to me is the return of stews and soups, food that feeds the soul and warms you from the inside out. This soup is made almost weekly chez mois.  It’s not complicated, in fact it’s embarrassingly simple, but delicious nonetheless. It’s simplicity is why I keep coming back to it. Perfect to make during the week, it takes no more than 30 minutes from beginning to end.


Butternut squash makes this soup so creamy and velvety without actually having to add any cream in. My Grandma always added red split lentils into her soup. Although I can never manage to make soup that tastes just like hers the lentils definitely take me back. Not only do they add great flavour but they add a punch of plant based protein to the soup too which is always a winner.

Squash and Lentil Soup  (Serves 4-6)


1 medium Butternut Squash, peeled and chopped

3 medium Carrots, peeled and chopped

1 medium White Onion, peeled and chopped

⅓ Cup of Red Split Lentils

1 litre of Vegetable Stock

1-2 teaspoons of Black Pepper


Note:Try to chop all of the vegetable in similar size, about a centimeter cubed should do the trick. You want them to be ready when the lentils are, better you cook the lentils longer than overcook the vegetables


  • Pop all of the ingredients into a heavy bottomed saucepan.
  • Place the saucepan on the hob over a high heat, bring the soup to the boil and then reduce the heat to medium. Allow the soup to simmer away for 15-20 minutes until the vegetables are tender and cooked through.
  • Remove from the heat and allow to cool slightly before blending, either with a stick blender or in a free-standing blender. Serve.

Told you it was simple. I like to serve this with a few crunchy seeds and some fresh parsley. Make a big batch of this at the beginning of the week and you have a quick and delicious lunch ready to go. Enjoy x x

Roasted Cauliflower Salad

Cauliflower is having a revival, and boy did it need it. I don’t think there is anything worse than being served boiled cauliflower? Possibly boiled cabbage, it’s a close call. As much as I am enjoying cauliflowers increasing popularity there are places where I will draw the line. These include using it in baking of any kind, adding it to breakfast oats and making into cauliflower “pizza”. I’m all about making healthier options but the cauliflower pizza thing is just nonsense, just go have an actual pizza and enjoy it. Anyway enough of what I don’t like and onto what I do like. Roasted Cauliflower.


Seasoning and roasting the cauliflower just takes it to next level deliciousness. You could of course just have the cauliflower roasted as it is but I like to make it into a salad, if anything just so that I can have leftovers. There’s nothing too overly fancy here. If you can’t get your hands on a decent pomegranate use raisins or chopped dried apricots, something sweet to contrast the savouriness of the cauliflower. I wouldn’t have this as a stand alone salad but served out with a few other favourites to make a salad lovers buffet heaven.

Roasted Cauliflower Salad


800g Cauliflower (approximately 2 x heads), cut into bite size florets.

2 tablespoons of Olive Oil

1 Garlic Clove, crushed

1 teaspoon of Turmeric

½ teaspoon of Cumin Seeds

¼ teaspoon of Sea Salt

¼ cup Pomegranate Seeds

2 tablespoons of Lemon Juice

2 tablespoons of Parsley, chopped

1 Tablespoon of Mint, chopped

¼ Cup of Flaked Almonds


  • Preheat the oven 200 ℃
  • Place the cauliflower florets into a large baking sheet.
  • In a bowl mix the oil, garlic, turmeric cumin seeds and salt together. The pour this mixture over the cauliflower. Get your hands in there and give everything a good mix until all the florets are coated with the golden dressing.
  • Place the cauliflower in the oven for 20-30 minutes, tossing halfway through the cooking,  until it is golden and cooked through.
  • Once ready remove from the oven and allow to cool.
  • While the cauliflower is cooling toast the almonds. I do this by putting them in a  frying pan over low flame, stirring every couple of minute until they become lightly golden around the edges.
  • Once cooled tip the cauliflower into a mixing bowl adding in the remainder of the ingredients. Give everything a good mix until everything is mixed through evenly.
  • Place onto a serving dish, sprinkle with a bit more parsley and tuck in.

I like to eat this at room temperature though sometimes I’ll admit I haven’t the patience. As always I would love to know if you make this and of course welcome any feedback!

Miso Aubergine

Miso. What can I say other than this stuff is nectar. I jumped on the band wagon for this one way too late, I genuinely don’t know how I have gotten through 28 years on this earth without it. I bought some barley miso quite a while ago having seen it in a recipe and never actually ended up making said recipe.  It was starting to gather dust so  I decided to finally put it to good use this past weekend.


I’d never tasted  other than in miso soup, I had my preconceived ideas of that it would taste like. I ate some straight out of the packet and it was not what I expected at all,  it’s quite like soya sauce, savoury, tangy, salty and totally delicious.

So what to use it in? I’m always trying to create veggie dishes that are going to give me the “meatiness” I need from  a main meal. Let’s be honest here are only so many chickpeas and lentils a girl can eat. Aubergine provide just that and this tangy miso sauce makes them utterly delicious and a great addition to my mid week meals.



2 medium Aubergines


2 tablespoons of Brown Miso

1 teaspoon of Honey

1 tablespoon of Lime Juice

1 small Red Chilli, finely chopped

½ teaspoon of  Freshly Grated Ginger

1 clove of Garlic, crushedMethod


  • Preheat the oven to 180℃
  • Mix all of the ingredients for the sauce together in a  bowl and set aside.
  • Take the aubergine and split in half  lengthways.
  • Place the aubergine halves on a baking tray and cover each half with a ¼ of the sauce mixture.
  • Pop the aubergine into the preheated oven for about 40 minutes until they are soft and slightly caramelised. You may need to cover with foil part way through the cooking to stop them from burning.
  • Remove from the oven and leave to cool slightly.

I prefer to eat these at room temperature rather than piping hot, but that’s a personal preference. Make an extra few and keep them into fridge for an easy lunch or dinner through the week. Perfection. x x