Parsnip and pepper dal

Made this one up myself! I cooked 160g red lentils in stock w turmeric and added a large diced parsnip about half way through cooking. I also fried an onion, a pepper and some diced fresh tomatoes with a tbsp of panch phoran and some chilli flakes. Then I just mixed the lot together. As with such things it was scrummy for breakfast the next day too!

Glasgow trip

Lunch in Cafe Saramago on Sauchiehall Street. Wow!! They have an astoudning menu and we found it really hard to choose but we decided on seven small plates between three of us.
We had bread, baba ganoush, patatas bravas, aubergines w chilli, courgettes w raisins and pinenuts, artichoke hearts and asparagus w ginger and cashews. Excellent service and Masterchef's Nadia Sawalha was there too!

Boojum burrito bowl

I am often to be found in Boojum in Belfast. I thought I would have a go at making my own burrito bowl and it turned out ok! I fried peppers and onions then added a tin of black beans and a packet of Tilda lime and coriander rice. I served with salsa Verde, jalapenos and a squeeze of lime.

Roast vegetable and lentil salad

This is the creation of my good friend Susie and I make it regularly. I use the Merchant Gourmet lentil pouches as I find them very tasty but you could use a tin of lentils or cook your own from dried.

I roasted BNS, onion, peppers and mushrooms then mixed with lentils and served on a bed of lettuce.

Aubergine and chickpea stew

This is my version of the roasted eggplant and chickpea stew from Veganomicon. I roasted aubergine, onion and peppers in the oven and then put into a pot with tinned toms, chickpeas, smoked paprika, thyme and smoked garlic powder. It made loads and was very filling.

Pumpkin and mushroom rice bowl

This yummy recipe came from the BBC good food website. I used a slightly different method and used BNS instead of pumpkin but it came out really tasty. I only used a tsp of sesame oil to save on calories but that was ample to give it that toasted flavour. A great recipe!

Quinoa and greens soup

This is adapted from the gorgeous book Wild About Greens by Nava Atlas, with a few pictures by Susan Voisin.

I don't like radishes so substituted courgettes but you could use them if you prefer. I made a smaller amount to serve two.

Cook 80g quinoa in 5-600ml stock with a pinch of chilli flakes if liked. When nearly cooked add a diced courgette and 5-6 sliced scallions. When cooked, wilt in loads of greens. I've made this with all different kinds, totalling around two salad bags from the supermarket. Spinach, watercress, rocket and mizuna are all good! Then squeeze in the juice of a lemon and serve.

FOK potato and bean stew

This was adapted from a recipe I saw on the Forks over Knives website. I parboiled my potatoes first for speed then added to fried onions and garlic along with tinned toms, beans and some Italian seasoning. Couldn't get kale locally so used spinach instead. Very tasty and even better the next day!

Rice island casserole

I got a copy of Vegan on the Cheap just after Christmas and it is one of the best books I've ever bought! There are so many easy and tasty ideas in it. This is the best thing I've made from it - rice cooked with beans, pineapple and coconut. I add extra chill and hot sauce to make it even spicier :-)

Three tomato paella

This is my three tomato paella, served with some green beans. I made it by cooking paella rice with onions and garlic in some stock with saffron added and a little passata. When nearly cooked I added halved cherry tomatoes and some sliced sundries tomatoes. It was really good the next day and I will be making it again for sure. Would be nice with some greens and parsley.

Red wine braised leeks and mushrooms with celeriac and white bean puree.

My first recipe from Vegan Eats World and its a winner! So tasty. Not enough to serve four though - it did two hungry walkers just nicely. If I make it again I think a final drizzle of truffle oil would really set it off!
Looking forward to cooking more from this lovely book.

Tofu scramble dinner

Everyone has their own favourite way of making scrambled tofu. Mine is to fry it up with nutritional yeast, turmeric, spinach and hot sauce. Yummy! Here it is served with some baked sweet potato and tenderstem broccoli. A really tasty dinner!

Anger Soup

Another variation on the theme of happiness soup and jealousy soup. Pick a good vegan pesto of your choice. If it has chilli in, you can reduce or omit the chilli flakes.

Cook 100g of basmati rice, a diced onion, a diced red pepper and a pinch of chilli flakes in a litre of stock. When the rice is nearly cooked, stir in three chopped fresh tomatoes, a squeeze of tomato puree and a tbsp of red pesto. Stir and finish cooking the rice. You could probably use a small tin of chopped tomatoes if you don't have fresh ones to hand.

Leek and turnip soup

Before you turn your nose up or say ewwww, just hear me out. This was originally based on a Gillian McKeith recipe, scary I know, but I made it super tasty. Simply dice three leeks and a medium turnip and cook in about a litre of stock. Add herbs of your choice, blend and season with loads of black pepper. Serve with a dollop of brown sauce stirred in! Yes, really!!