Notes about Recipes in this book

• Romaine lettuce wraps with spicy coconut chickpeas & zesty cauli-rice

  • karliekramer on March 08, 2023

    The perfect combination of fresh and zesty but super filling and satisfying.

• Corn fritters with quick-pickled carrot

  • SugarFree_Vegan on April 21, 2020

    Made the quick pickled carrots as a way of using up some carrots in the fridge and for something tasty to go with salads and sandwiches. Really easy to make, I didn't have an orange so just used a little more lemon juice. The recipe states golden raisins but I used regular or you could use sultanas instead. Also great with curries too.

• Falafel shakshuka

  • karliekramer on March 08, 2023

    nothing better than shakshuka on a lazy weekend. the torn flatbread is a must. skip the pomegranate seeds.

• "Chip shop" vegetable curry

  • SugarFree_Vegan on April 29, 2020

    A really easy curry to customise to what you have in your fridge and freezer, the sauce element would work well with some many veggies. You could add some chickpeas or green lentils to add some protein to your meal. I used some coconut milk powder (which I favour over cans for its convenience for making up smaller amounts of milk) mixed with some boiling water to make up enough milk for a 2 portion meal. Very tasty and not too sickly like so many coconut milk based curries.

• Quinoa-stuffed tomatoes

  • karliekramer on March 08, 2023

    husband loves. great way to use up summer tomatoes.

• Mega miso freekeh bowl

  • SugarFree_Vegan on April 29, 2020

    Be warned this makes a huge couple of portions with 150g of freekeh, nice flavour but with having the veggies grated I found the final dish a little lacking in texture. I'd maybe dice them up next time instead. The Tahini sauce is a must as it really adds lots of flavour too.

• Red pesto risotto with shaved asparagus

  • Hannaha100 on June 06, 2019

    Made a cheat's version with store-bought sun-dried tomato pesto. Liked that the asparagus water is combined with stock for flavour. M1 didn't like lemon on asparagus but the risotto went down ok. Would make again.

• Baked potato nachos with saucy black beans & avocado crema

  • Hannaha100 on August 31, 2022

    Used this method for the baked sweet potatoes only. Worked very well - easy to prepare, 35 mins was perfect. Would make like this again.

• Pan-fried red cabbage with a herby tofu mayo

  • karliekramer on March 08, 2023

    Why have I not been eating cabbage like this my whole life? The herby tofu mayo adds brightness and the toasted pumpkin seeds add crunch — it's hearty and hits all the right flavor and texture notes.

• Sweet potato stuffed shells

  • SugarFree_Vegan on April 21, 2020

    I made this with a bit of a tweak as I felt that the sweet potato as a sauce would be too much sweetness. First I sauteed the leeks and then removed them from the pan before cooking the sweet potatoes. I made up a quick no-cook sauce from passata (tomato sauce in the US) mixed with some Italian herbs, garlic powder, a splash of balsamic and EVOO and used some of the cooked leeks. I made a bed of the tomato sauce for the pasta. It's quite a sweet sauce so I also added some lemon juice to the sweet potatoes to brighten it too. Really nice meal, eaten with some salad and rosemary garlic bread.

• Plum & almond cake with an Earl Grey pine nut cream

  • karliekramer on March 08, 2023

    one of my all-time favorite cake recipes. I've made it many times. it's a must for when stone fruit is in season. if you want to save time, it's equally delicious with a simple whipped cream in lieu of the earl grey pine nut cream.