Asian inspired cucumber, chilli and basil salad

This is one of the easiest, freshest, most satisfying snacky sort of salads to whip up on a lovely day like today. 1 cucumber 2 scallions Handful of nuts Handful of basil leaves Chilli flakes Dressing: Always an easy one … Continue reading

Hokey poke…

Move over Buddha bowl … Poke is here to stay. My simple take on a vegan poke bowl! Soooo tasty. A base of sushi rice drizzled with soy sauce, rice mirin and sesame oil topped with radishes, pickled ginger, scallions, … Continue reading

Preserved lemons, beetroot and goji berry salad

My day has been made all the sweeter by this new little salad. I think it’s nudged a past salad out of a podium position to make the top three. Very moreish. What you’ll need: Rocket leaves or leaves of … Continue reading

That’s a wrap!

Breakfast wrap with the works this morning. Comfort food is always a winner. Amazing Mediterranean wraps from Alsham bakery that I picked up in Supervalu Clonakilty. I topped them with hummus, cheesy leftover tofu scramble, lentils, mushrooms in a sundried … Continue reading

Breaded sriracha tofu and teriyaki noodles

Dinner from Monday night. 😃❤️ Breaded tofu and a quick veg noodle stir fry this evening. I stir fried the noodles along with some mushrooms, celery ribbons, carrots, radishes, green onion sesame seeds and sugar snap peas and seasoned it … Continue reading

Artichoke and runner bean salad in a maple lime dressing

The nicest warm salad I’ve made this year I think. Well when I say made .. it’s more constructed. I love a good sharing plate. I picked up runner beans and artichokes in the Wilton farmers market yesterday. I just … Continue reading

Fritattalicious…. Vegan style

Who doesn’t love a little fritatta?! Even saying friiiitaaattta sounds wonderful. Here is my quick and super simple vegan equivalent.

frit 1

Veg for the frittata:
Potatoes
Asparagus
Spinach
I boiled the potatoes and asparagus then added the spinach at the end.
Drain and mix with cheesy sauce

frit 2

frit 5


For the cheesy sauce blend the following
Half a block of art of zens violife  dairy free pizza cheese
Half a block of tofu
A small carton of soy cream
Salt/pep. Flavour to you liking
2 cloves of garlic
A handful of mint
A cup of peas

frit 6

Bake in the oven at 200 for 30 to 40 min.

frit 3


I served it with a quick chop Asian slaw.
Red cabbage
White cabbage
Mangetout
Scallions
Carrot
Chives
And a squeeze of mango chutney.

frit 4

Yummy yum yum

Love

Louise

x

Hello there yummy olive and mango tapenade…..

The tapenade to beat all tapenades…. Delicious mango and olives with a kick of garlic and rocket.

olives 2

Using you hand blender blitz the following:
A handful of rocket
The flesh of 2 mangos
A cup of green olives
2 cloves of garlic
A pinch of salt and pepper
A generous pour of olive oil
A mini squeeze of agave

olives 1

The perfect companion for dairy free cheese and yummy crackers or alternatively mix in a little soy cream and add to your favourite pasta.

olives 3

Simple and tasty and takes less that 5 min to make. Happy days!

Love Louise

x

Rainbow Salad

Lunch time rainbow salad bursting with goodness to compliment this sunny Tuesday!

rainbow

This ones a simply one… To begin I simply blended cashews, tomatoes, green pepper, carrots, cucumber and cabbage and dressed them with salt, pepper, lemon and a squeeze of agave.

rainbow 3

rainbow 2

For the colourful and delicious courgette pasta just grab yourself a potato peeler and make some pretty ribbons.

rainbow 5

I seasoned the lot with olive oil, ground kelp, oregano and a little garlic powder and sprinkled a few olives, raisins and goji berries for added yumminess….

Raw, delicious, colourful and easy…

Love Louise

x