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!