As winter comes and the weather gets colder we crave warming foods and hearty recipes. From a meaty cauliflower tikka masala to a spicy sweet potato enchilada bake, the recipes below are so of my most loved and cooked.
Some days just call for a big, warm, flavourful curry. I like to batch cook this recipe from so that I have it waiting for me to de-frost – perfect for when I’ve been teaching all day and don’t have the time (or energy) to cook! Big batch meals are always my favourite kind, particularly for cold winter evenings. This one is really simple, and completely scrumptious.
An “easy” dinner doesn’t have to mean a boring one, and let me tell you these sesame noodles are anything but boring. I use Udon noodles in the original recipe here but you can use any you have to hand – buckwheat, rice, or even spaghetti would work. Feel free to play around with the veg too. Cabbage, broccoli, spinach would all be delicious!
This vegetarian lasagne is one of my favourite weeknight meals: packed with flavour from a combination of butternut squash and kale in an amazing ‘cheesy’ cashew-based sauce.
I’ve always been a stickler for a vegetarian lasagne, a ‘family style’ dish that lends itself to inviting guests over and passing the dish around until not a crumb is left.
This recipe is also gluten-free, wheat-free, dairy-free, and meat-free whilst tasting just as hearty as it’s traditional counterpart so a great one to make for a table that needs to meat lots of different dietary requirements. Instead of cheese and to make it vegan we use a combination of cashew nuts, nutritional yeast, garlic and fresh lemon juice.
Who doesn’t love a carrot cake!? It’s a classic for a reason, and this is the recipe that I always return to. It’s dairy-free, gluten-free and quite simply, delicious!
This is definitely a comfort food kind of recipe, but it’s not one that will leave you feeling sluggish since it’s full of lots of veggies and delicious spices. It’s got a lovely warming kick from chilli powder and jalapeño but you can easily adjust the amount you add to suit the tastebuds around the table.
I reckon we all know at this point that a whole roasted cauliflower makes such a great dinner table centrepiece. But if you’re looking for a new way to flavour it, definitely try this recipe. I add garlic, cumin, paprika and thyme to the marinade and serve if with a fresh tomato and pomegranate salad. It tastes amazing and goes with anything!
Forget boring meal prep, these vegetarian burritos are just the recipe to whip up for a week’s worth of delicious lunches. The hearty vegetable filling with brown rice, salsa and hot sauce is a great source of protein and fibre that is downright addictive. Consider using different salsas to for each burrito you make to change up the flavours!
Vegan, seasonal, and completely addictive – 4 words to cum up just how good these little muffins are! They work as an afternoon snack with your favourite brew, or why not serve them for little individual desserts with a dollop of vegan ice cream?