Mexican-Inspired Veggie Shepherd’s Pie

Being brought up in Texas means that I’m forever trying to turn everything into Mexican food. I miss that Tex-Mex! To compensate, I cook with cumin and coriander all the time (cilantro). This dish is inspired by my upbringing; my twist on an old English classic. Shepherd’s pie but with Mexican flavours. It’s delicious. It’sContinue reading “Mexican-Inspired Veggie Shepherd’s Pie”

Vegan “Chicken” & Bean Casserole

Such an easy dish. You can throw this together in 20 minutes and it’s fully nourishing and delicious. We loved this one. 5 min prep time 15 min cook time 20 min Total  Ingredients: 160g vegan chicken (I used The Vegetarian Butcher, What the Cluck) 1 tin butter beans, drained 1 pak Choi, chopped 100gContinue reading “Vegan “Chicken” & Bean Casserole”

“Meaty” Mushroom & Cabbage Chipotle Soft Tacos

Serves 4 15 mins Total 5 mins prep 10 mins cooking time Ingredients: ¼ red cabbage, chopped (275g)  1 small red onion, chopped (75g) 175g chestnut mushrooms, chopped 2 tsp vegan chipotle chilli paste 2 tbsp fresh coriander, finely chopped 3 garlic cloves, minced 1 tsp ground coriander ½ tsp ground ginger Pinch of HimalayanContinue reading ““Meaty” Mushroom & Cabbage Chipotle Soft Tacos”

Sweet Potato Nut Roast

1 hour 10 mins total 10 mins prep 1 hour cook time -2 medium sweet potatoes, peeled and cut into cubes -1 medium carrot, grated -1 small red onion, chopped -100g chestnut mushrooms, finely chopped -8 almonds, chopped -8 brazil nuts, chopped -8 walnuts, chopped -8 cooked chestnuts, chopped  -1 tbsp dairy free butter/spread -2Continue reading “Sweet Potato Nut Roast”