3+ Ingredient Magic Chickpea Salad
The first time I made this chickpea salad it was a revelation.
60-Second Pistachio & Cranberry Hummus Bowl
I could eat this every day. In fact I pretty much do.
A BIG Pot of Beans
It's not often that I bother to cook up a big pot of beans. But every time I do, I'm glad I went to the extra effort. Home cooked beans always have a much nicer flavour and texture than canned beans.
Almond ‘Hummus’
One thing I really miss since going low carb is traditional chickpea based hummus.
Aubergine with Chickpeas
While soft, silky aubergine is a thing of beauty, under-cooked aubergine is one of the worst thing you can put in your mouth. The first time I made this I was a little nervous about getting the aubergine cooked within 10 minutes, but to my surprise it was a cinch.
Baked 'Lentilotto'
I've been a fan of using red lentils to make a healthier and much easier (hello no constant stirring!) spin on risotto for a few years now.
Baked Fish + Kale Chips
Fish and chips was my favourite favourite meal when I was growing up.
Baked Salmon with Crunchy Nut Crust
Every time I bake fish in the oven like this, I am so happy I did.
Big Bistro Kale Salad with Walnuts & Blue Cheese
This is one of those substantial main course salads that the French do so well. It also doubles nicely as a side salad without the extra protein.
Bloody Delicious Kale Bowls
Don’t be alarmed! This recipe doesn’t actually contain any blood!
Brazil Nut ‘Parmesan’
I was going to call this ‘I can’t believe it’s not Parmesan’ but of course you won’t mistake this topping for freshly grated parmesan.
Broccoli & Pesto Bowls
Over the Summer this has been one of my favourite things to eat. From quick lunches for one to a vibrant green side dish for a crowd, it's a versatile 'bowl'!
Broccoli with Addictive Walnut Crumbs
OMG these walnut crumbs are the bomb! And you know the secret ingredient? Yes our friend the anchovy. Love how they add a deep salty complexity to the walnuts without being overtly fishy.
Burgers with Mint & Almond Salsa
I am so in love with nut salsas at the moment.
Buy Nothing New Curry
So full confession, I stole the name of my recipe from my friend Alexx’s brilliant book Low Tox Life. However this actual recipe is all my own doing.
Cashew 'Nut Sauce'
This sauce is super versatile and can be used pretty much anywhere you'd use hummus. It's especially good with steamed green veg or with fish.
Cashew ‘Sour Cream’ (dairy-free)
With only 2 ingredients, this sauce is a life saver even if you don’t have any problems with dairy.
Cashew Yoghurt
When I had my vegan week recently, I played around with both coconut and cashew ‘yoghurts’. And while the coconut yoghurt was good, I much preferred the flavour of this cashew number.
Cheese & Onion Chickpeas
Back when I used to eat potato chips on a regular basis, ‘cheese and onion’ was one of my favourite flavour combos. This recipe is a little healthier celebration of that classic junk food ‘marriage’.
Chickpea 'Chilli'
I love a good chilli con carne but sometimes a veggie chilli is what you need to hit the spot.
Chickpea ‘Chilli’
I love a good chilli con carne but sometimes a quick veggie chilli is a better idea.
Chickpea Buddha Bowls
I came across the idea of Buddha bowls when I was writing my free vegan book with Leo from Zen Habits. Leo loves these ones from the Minimalist Baker and we were planning to include a recipe in the book but didn’t get it done.
Chilli Chicken Tahini Sauce
I may be more than slightly obsessed with tahini. It’s just so delicious.
Chocolate Walnut ‘Cake’
This cake actually began life as a tart I made for a dinner party a few months ago. Everyone loved it so much I made a mental note to figure out a way to enjoy it again for my birthday. And here we have it!