Notes about Recipes in this book

• Apple and banana spelt muffins

  • Hellyloves2cook on April 27, 2020

    Lockdown recipe 2020. I decided to choose some cookbooks to cook from during lockdown time of which this book was one of my go to's.These muffins were super easy to make and tasted absolutely delicious. Have been requested to make these again. My boys said they were the best muffins they have had in a long time.

• Banana breakfast loaf

  • Hellyloves2cook on April 27, 2020

    Another lockdown 2020 recipe made. This banana bread uses a lot of maple syrup. My oven time was double what the recipe suggested. I had to pop in back in and cover with foil (we all know ovens perform very differently). The end result however was really worth the time it took for my oven to bake this. I will try a longer and less deep loaf tin next time.

• Maple and walnut granola

  • ChelseaP on May 22, 2021

    This is a delicious granola. The orange zest is key!

• Red berry chia pudding

  • CourtneyT on April 01, 2025

    Nice! I subbed blueberries for blackberries. It took longer than 10 minutes to thicken to the consistency I wanted but that was not an issue for us. We ate as a dessert and it was just sweet enough without being overpowering. I think you could omit the maple syrup if using for breakfast.

• Corn fritters with smoky baked beans and avo smash

  • erin3107 on February 18, 2023

    I just made the fritters and they were very good! make sure to use a good frying pan though as mine stuck originally so had to switch

• Vegan shakshuka

  • Alicerose on March 01, 2026

    Takes a long time to cook down but absolutely worth it, really delicious

• Creamy cauliflower and chickpea salad

  • CharlottePea on September 25, 2025

    This was pretty tasty. I was worried the veggies would be a bit hard after only 15mins in the oven, so I gave them an extra 5 mins. I did half a large cauliflower and half a broccoli head, but the full amount of the mushrooms (had some that needed to be used) and chickpeas (chucked in the whole tin) and then accidentally made the full dressing, but it worked and I thought it needed the full dressing as it absorbed it all.

• Spiced peanut sweet potatoes

  • Alicerose on December 26, 2025

    Really lovely and would definitely make again, perhaps with one tbsp maple syrup not two next time. With my oven the potatoes were cooked in half an hour at 220 deg C (fan ) and they would have definitely burnt if left for the recommended 45-50 minutes. I would also add radicchio next time as she puts this in the description but not the ingredient list

• Olive and sun-dried tomato quinoa

  • Hannaha100 on January 06, 2021

    I really liked this. Had a packet rather than jar of sun-dried tomatoes so used EVOO in dressing. Made a simplified version for kids without dressing nuts or herbs and the fusspots ate it! Both have now discovered a liking for sun-dried tomatoes. M1 tried and disliked the lemon dressing. May well make this again!

• Whole baked cauliflower

  • SenseiHeidi on December 07, 2024

    NOT Delicious. Yuck, YUCK, yuck. 2 Tablespoons turmeric? Put in 300F degree oven for 1 hour. Still hard. Did 15 min IP. Still hard. Did 30 minutes IP. FINALLY tender but tasted like dirt. Threw away.

• Baked sweet potato falafel

  • Hellyloves2cook on June 16, 2020

    Made this during lockdown. Very easy to make. Even easier to eat. Although the texture is not like a traditional felafel , I still liked them. Great to make in advance , ready for another meal during the week. The ice-cream scoop tip worked well when adding the mix on to the baking sheet.

• Baked butter bean and cauliflower falafel

  • melinda_yrsz6c on April 14, 2026

    These take a long time to set solid, it stays pasty. Cook it for the 30 minutes stated, turning once. Take out of oven and let cool to set like a biscuit. The taste is delicious.

• Sweet potato cakes

  • Hannaha100 on January 06, 2021

    These were surprisingly easy to make (used food processor to grate). They had quite a strong coconut taste,which wasn't unpleasant. M1 didn't like the red onion but ate the rest, including spring onion. Would probably just leave out in future. Make sure to mix the ginger in well. We had with th olive and sun-dried tomato quinoa and some salad.

• Creamy avocado dip

  • TLouise on August 31, 2021

    I make this all the time. It's my go to recipe if I have a few avocados hanging around that need using up. It really is delicious and never lasts long once made up.

• Apple and celeriac soup

  • Alicerose on January 05, 2026

    Lovely and simple winters day soup. I would use 1tsp all spice next time (not 2) as it was a little overpowering and colour of the soup appeared darker than the photograph in the book. I also added a dash of olive oil while blending which gave a richer texture.

• Sweet potato and courgette stew

  • Hellyloves2cook on April 01, 2022

    A simple, easy and tasty recipe that I decided to make on the spur of the moment. I used my courgettes from my garden but also added an aubergine from my veggie patch too. Served with broccoli instead of rice.

• Tuscan bean stew

  • Alicerose on December 21, 2025

    Used fresh rosemary, lovely and easy No need to peel the parsnips if well washed

• Sri Lankan curry

  • Dawndella on February 12, 2020

    I substituted maple syrup for the coconut sugar - as the recipe suggests, and used regular mustard seed for black mustard seed. It was nice and I'll probably make it again.

  • Hellyloves2cook on April 27, 2020

    I love the simplicity of Deliciously Ella's food. Fun to cook and so easy. This is definitely a recipe I will make again. Starts off with roasting your squash and red peppers, which adds a nice depth of flavour to the dish. I was concerned there was not going to be much sauce so I kept the lid on while cooking. So something to be aware of. Of course this depends on the width of your saucepan. I used a wide Scanpan. Loved the colours and the vibrancy of this curry. Served with a brown basmati rice. Delicious! The whole family gave this a thumbs up.

  • Hannaha100 on February 13, 2021

    I thought this was delicious and not too difficult to prepare. Kiddos wouldn't eat - they're getting worse.

  • abeuseli on December 13, 2023

    Really tasty and straightforward to make.

• Green Thai curry

  • Alicerose on March 01, 2026

    Too much coconut milk which diluted the flavour and this ended up being a little bland, although it was better the next day. Definitely a squeeze of lime needed at end.

• Cauliflower and red lentil dhal

  • Dawndella on February 07, 2020

    Really liked this, but I needed to quite a bit more liquid than called for to keep it from drying out.

  • WandaA on August 25, 2020

    Wonderful weeknight recipe. It does need more liquid that called for. I added canned tomatoes and cooked it in the Instant Pot for 10 minutes with 10 minutes natural release. After adding the cauliflower I cooked it for another minute. My family enjoyed it!

  • SenseiHeidi on December 15, 2021

    Substitution review: I needed 2+ cans coconut milk for ca. 200 gr red lentils. I added celery, used 1/4 cup dried minced onion instead of fresh, 1/2 tsp mustard powder instead of seeds and 1/2 cup craisins instead of apricots. Served with tumeric rice. Very nice and filling. I liked it better the next day.

  • Alicerose on January 12, 2026

    I washed and presoaked the lentils for 5 minutes. I would definitely presoak for longer next time to reduce cooking time and avoid having to add a lot of extra almond milk. Otherwise Lovely, and as another reviewer said, better the next day

• Fudgy brownies

  • Alicerose on March 01, 2026

    I know others like these, however I’ve realised that I don’t like the flavour of buckwheat, so a miss for me. (As was the coffee cake in the book - using buckwheat flour also) I may try with plain flour next time as looked great and a nice soft texture.

  • caresan on March 15, 2026

    Love the chew on these brownies from the buckwheat flour.

• Coffee cake

  • Alicerose on March 01, 2026

    Not great, such an overpowering taste of buckwheat and could not taste the coffee. I would definitely use plain flour if trying this again

• Roasted aubergine, tomato and pesto salad

  • erin3107 on July 24, 2022

    wayyyyyy too much oil in the pesto, but would have been good with another pesto recipe

• Sweet potato wedges with spring onions, chilli and tahini drizzle

  • erin3107 on July 24, 2022

    pretty good, bit too much chilli for me personally though

• Slow-roasted carrot and swede soup with toasted hazelnuts

  • Hannaha100 on January 05, 2021

    Made to use up half a swede. Perfectly fine but won't be rushing to make again. Reminded me (unsurprisingly) of carrot and swede mash. We got 3 large portions with 6 cups water (recipe didn't specify). I see no reason to keep stock powder and water separate. Used almonds instead of hazelnuts. Very easy.

• Mushroom and cauliflower risotto

  • Hannaha100 on January 04, 2021

    DH and I liked this but kids didn't, which is a shame because they both eat mushrooms normally. I'm guessing the porcini was too strong for them? DH commented it had a savoury taste that reminded him of curry? I used half oat milk and half unsweetened soy. The cauliflower is not really recognisable as it's 'rice' which may be a good or bad thing depending on your standpoint. No alcohol in this. Also note the squash doesn't need to have finished roasting while you make the rest because it isn't added in till the end. ETA I made arancini with the leftovers and we liked it.

• Basil pesto

  • erin3107 on September 19, 2022

    too much oil