Notes about Recipes in this book

• Allotment cobbler

  • Hannaha100 on March 19, 2021

    Quick and easy. This went down reasonably well. M1 ate all of hers and particularly liked the broad beans. M2 wasn't keen but did try it (possible reaction to beans). DH didn't like broad beans but ate the scones. Maybe one to tweak.

• Garlic baguettes

  • fairyduff on April 16, 2021

    Better than the bought stuff, and as quick to prepare. With the added advantage of being able to use vegan butter if that is preferred -(I'm sure finding vegan garlic bread would be next to impossible.) I only varied a little with the method - instead of drizzling, I sprayed olive oil over the bread after opening the foil, and back into the oven for five more minutes.

• Garden biryani

  • Hannaha100 on May 20, 2020

    This was nice! Swapped baby sweetcorn for the green beans and left out the cashews. Also left out the cumin and turmeric because my curry paste already had those in and I wasn't sure it would add anything (maybe make it more yellow!). The red chilli and fresh coriander really elevated it. Just realised I forgot the lemon juice which I'm sure would help. I would probably add more curry paste next time. Thought this would be more popular with kids but may have caught them on a bad day. As with many of these recipes, takes longer than 15 minutes but still relatively quick.

• Aubergine, olive and butter bean cassoulet

  • SugarFree_Vegan on April 13, 2020

    It would be very easy to make this with any suitable bean or veggies you have to hand in the fridge or pantry. I used some very old (!) olives that plumped up beautifully in the cassoulet. We had it with the Apricot, Pistachio and Mint Pilaf (page 54) and it was really lovely.

• Apricot, pistachio and mint pilaf

  • SugarFree_Vegan on April 13, 2020

    I only had a little fresh mint for this dish but I think you could get away with dried if you added it to the bulghur when you are soaking it. Any nuts would work with this too I think, maybe cashews or almonds would be good. Goes beautifully with the Aubergine, Olive and Butter Bean Cassoulet on page 52.

• Fajita casserole crush

  • Hannaha100 on November 18, 2020

    Made the first four elements of the Mexican meal (I forgot the refried beans) and this would make plenty for 4 adults altogether. It took me roughly an hour and a quarter (with kids interrupting). No doubt it could be done more quickly. If making just the fajita casserole crush you might want to up the amounts for 4 adults. I doubled the tortilla chips for us which everyone enjoyed (3 tortillas would probably be the right amount but need to remember I could only fit 9 chips on a baking tray with 1 tortilla split into 8). DH and I liked the fajita casserole - it's very similar to what we would normally make for fajitas. Used Brussels sprouts instead of green beans and cooked a bit longer. Did just some veg with no spice for kids. I didn't bother with the extra toppings because we were serving with the beetroot guacamole. If serving on its own I would include.

• Beetroot guacamole

  • Hannaha100 on November 18, 2020

    This looked awful - a weird brown colour rather than the lovely beetroot red in the picture (red+green=brown). Luckily it was really tasty and DH and I really enjoyed. Next time I would try adding the juice from the packet that I normally drain away. We only need half the amount because kids wouldn't eat it.

• Creamed corn

  • Hannaha100 on November 18, 2020

    I've never had creamed corn in my life so wasn't sure what to expect but M1 and I both loved it! Super easy and quick to make. Unfortunately DH wasn't too fussed. I made 8 heaped tbsps to be 110g. For ease, I'm sure 100g would be fine.

• Salsa pinwheels

  • Hannaha100 on November 18, 2020

    I tried using a packet of salsa instead of the one from the book and it looked such a mess going into the oven that I thought it wouldn't work. Thankfully I was wrong and everyone loved it. I had meant to put leftovers in lunch boxes but it was the only element that got eaten completely. I wasn't sure which direction to roll the "log" - I suspect both would work but I went for long and thin. They took about double the time stated to cook fully. Could adapt this and use cheese/pesto etc. This was so ridiculously easy we will definitely make again. I would like to try the from scratch version too.

• Orange, carrot and sultana pearl couscous

  • Hannaha100 on May 24, 2020

    Made this for myself. Served on a bed of salad leaves which I found necessary to counteract the sweetness. I did enjoy the grated carrot and sultanas but wasn't a big fan of the strong orange flavour. If I made again I might soak just the sultanas in orange juice and then use stock. Alternatively could dilute the orange before using. Just realised I forgot to add the zest.

• Charred pepper tacos

  • Hannaha100 on June 14, 2019

    Made the peppers as a fajita ingredient with light hand on lime (and chilli added later for adults). Went down well with family even baby, made nice change, will repeat.

• Trio of dips

  • Hannaha100 on November 18, 2020

    Three dips are maple and soy, lemon mayo and spicy tomato.

• Speedy samosas

  • debbates on February 21, 2026

    Have made these twice. I add a little mashed up boiled potatoe to bind veggies. Have also added sautéed peppers and onions chopped up or corn. Serve with mango chutney. So good.

• Coffee and cream French toast

  • debbates on March 29, 2026

    Made this from Thrifty Vegan version of the book. Really tasty. Be sure to sprinkle sugar mix on hot toast so that it melts in. Yum.