Next vegan cookery class falafel

Next vegan cookery class – 12th March 2018

12.00 – 1.15pm

In West Bridgford

I have a couple of places left on my next vegan cooking class, which is taking place on Monday 12th March at 12pm in West Bridgford

I’m now on Trip advisor, so if you’ve been to my classes and enjoyed them could I please ask you to write a short review


vegan cooking

The cost is £25 and includes all the ingredients, recipe and nutritional guidance, advice and tips about the ingredients you will be cooking with.

The recipe is very versatile and can also be used to make burgers.  The tahini dressing is a great accompaniment for a salad, Moroccan tagine or drizzled over a filled jacket potato

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Contact me if you’d like to book a space, but please be quick as places are limited.

vegan cookery classes

If you can’t make this date I always have classes running on the following days and times Monday, Wednesday or Friday from 11 – 12.15pm, Tuesday from 12.15 – 1.30pm and Wednesday evening from 5.30 – 6.45pm


Its fine if you want to come to just this class or you could attend a series, in which case you can have 6 for the price of 5 i.e. £125, and they can be used within a year.

vegan cookery class

Out of the 6 sessions only one is sweet based, the other 5 are savoury.  Previous guests have made sweet potato falafels, Mexican tacos, cauliflower and chickpea curry, chocolate pots, beetroot pearl barley risotto, tofu rice paper rolls to name but a few delicious vegan dishes.

cookery review


Feel free to take a peak around my kitchen!


If you’d like to come along please contact me on

07946 301338 to book your place.



This Moroccan buckwheat salad is a very versatile dish, so if you haven’t got buckwheat, or indeed you don’t like it you can use protein rich quinoa, peal barley, Freekah, spelt or another grain of your choice


The same goes for the salad ingredients, you could use sweet potato instead of the butternut squash, add dates instead of apricots, substitute pine nuts for the almonds etc

200g butternut squash, cubed (you can keep the skin on)

1 tbls oil

1 tsp each of smoked paprika, cumin and chilli flakes

100g uncooked buckwheat, 25g uncooked quinoa

1 tsp oil

500ml stock –using hot water and 1tsp marigold bouillon powder

1 carrot, grated,

½ a tinned of drained chickpeas

3 dried apricots chopped, 2 spring onions, chopped

Large handful of fresh coriander and mint

20g of pomegranate seeds

Large handful each of spinach and rocket

20g of flaked and toasted almonds



1 tablespoon of extra virgin olive oil, 1 tbls lemon juice

½ tsp cumin powder

large pinch rock/sea/Himalayan salt

½ garlic clove, finely grated


  • Preheat the oven to 190ºC.
  • Pour 1 tbls oil in a large bowl add cumin, chilli flakes and smoked paprika. Mix then tip in the cubed butternut squash. Mix well and pour in to a baking dish. Bake for 20-30 minutes until soft and golden


  • Heat 1 tsp of oil in a pan; add the buckwheat and toast for 1 – 2 minutes. Keep the grain moving so it coats in the oil. Add the stock, bring to the boil and then allow to simmer for 8 minutes, stirring now and again. Then add the quinoa and cook for another 8 minutes. You may need to add more stock/water. The buckwheat should be slightly al dente. Set aside to cool.
  • In the bowl you used to coat the butternut squash add the spring onions, apricots, grated carrot and chickpeas. Mix well. Remove the butternut squash from the oven and add to the salad vegetables. If the almond flakes are not already toasted, dry fry in a small pan until lightly golden, set aside. Chop the herbs and keep separate

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  • Make the dressing by adding all the ingredients to a jar. Securing with a lid and shake to mix. Taste and season if necessary
  • Plate up the dish. On a large platter scatter the rocket and spinach leaves. Cover with the vegetables and butternut squash. Scatter over chopped herbs, pomegranates seeds and toasted almonds. Drizzle the dressing over the whole dish and serve

If you would like to come to a vegan cooking class then please contact me for more details

vegan cookery classes

Winter vegetable and lentil soup

Winter vegetable and lentil soup

veg soupWhat better way to keep out those chills than have a bowl of warming and nutritious homemade soup. Feel free to adjust the vegetables and add in whatever is to hand.  But always use the lentils as it adds protein and fibre, therefore making the soup really hearty and filling.


Makes 4 x 300g servings = which can be frozen

230 calories per portion

250g parnsips

150g swede

200g potatoes

100g leek

150g dried red lentils

1 tsp olive oil

1 garlic clove

1 tin of chopped tomatoes

½  vegetable stock cube or 1 tsp bouillon powder

½ litre of hot water

1 tsp coriander

1 tsp cumin

1 chilli or 1 tsp dried chilli

1 bay leave (optional)

Salt and pepper

Dash of lemon juice and a handful of chopped fresh herbs

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Wash all the vegetables but only peel the swede.  Both the parsnips and the potatoes can keep their peel (to retain more fibre and nutrients).  Chop in to bite sized pieces

IMG_2099I use a pressure cooker for this soup as it reduces the cooking time,  But if you don’t have one then use a large pan.  Add the oil to the pan and warm before adding the leeks.  Cook on their own for about 5 minutes, turning occasionally to stop them colouring too much.  Add the rest of the vegetables and stir.  After a few minutes add the chilli, spices, bay leaves, garlic, stock cube dissolved in the hot water and tinned tomatoes.

Give the whole lot a big stir and then add in the dried lentils.  With another big stir

If you are using a pressure cooker at this point add the lid and wait for a steady stream of steam to be produced add the weight, turn down the gas to a simmer and set the timer for 10 minutes.

If you are just using a large pan, cover with a lid, turn down to a simmer and cook for about 30-40 minutes (storing regularly), or until all the veg are nice and soft and the lentils have broken down

Have a taste and then season with salt and pepper and a dash of lemon and some chopped herbs, such as parsley, mint, coriander

IMG_2100You can leave the soup nice and chunky or use a stick blender to make it smooth.  This will thicken the soup so add some more hot water, until you reached the desired consistency.

It may mean that you then get an extra portion so the recipe will have 5 not 4 servings in which case the calorie per portion will reduce to 200

The soup can be kept covered in the fridge for 3 days.  Any uneaten portions can be frozen and defrosted and reheated before eating

As a chunky soup it can quickly be turned in to a versatile casserole by adding cooked veggie/vegan sausages or Quorn

soupAs a smooth soup it can be used as a protein rich topping for jacket potatoes or a filling for a veggie shepherds pie

Please share if you have other creative ways of using this versatile recipe

Speedy stir-fry

Speedy stir-fry – serves 2 or 3

For more healthy eating advice please visit my website


To celebrate the Chinese New year why not cook yourself this vegan speedy stir-fry.

This recipe makes a really quick and tasty light lunch or a more substantial supper dish.  The peanuts and sesame seeds add protein and some useful minerals like iron and magnesium and all the veggies are bursting with vitamins, fibre and antioxidants.  The wholegrain rice also adds some useful protein and fibre.




IMG_36311 packet microwavable wholegrain rice

½ (100g) large onion – sliced

2 (130g) carrots – cut into matchsticks

1 (130g) red pepper – sliced

80g spring greens or spinach or kale- shredded

20g fresh ginger – thin strips

¼ – ½ tsp dried chilli flakes

30g unsalted peanuts or cashews

1 spring onion – sliced

½ tsp soy sauce

1 tsp *toasted sesame seeds



Heat a wok (or non stick frying pan) until it is really hot and add 1 tsp of vegetable oil. Quickly add the sliced onion and keep them moving in the pan (with a large spoon or chopsticks). After 2 minutes add the carrots. Again move them about to stop them burning. If it looks too dry add a splash of water


After another 2 minutes add the pepper, greens, ginger and chili flakes. Cook for 5-8 minutes until the veg soften slightly


In the meantime microwave the rice according to the instructions on the packet (usually 2 minutes).  This step can be missed out, just tip the rice straight into the wok and cook for an extra 2 minutes with a splash of hot water


IMG_3639Add the steaming rice to the wok and mix in. Add the peanuts, soy sauce and spring onion and again stir to mix





Divide into 2 bowls for a generous evening meal serving (358 calories) or into 3 bowls for a lighter lunch or 5:2 fast diet meal (238 calories). And sprinkle over the toasted sesame seeds


Now you know how simple it is what are you waiting for?! 

* To toast sesame seeds. Heat a nonstick frying pan – don’t add any oil. Add the sesame seeds and keep moving the pan to stop the seeds burning. They will start to colour and go golden brown after 2-3 minutes. Switch off the heat and allow to cool before tipping into a container with a lid. The toasted seeds will keep for 2-3 months

Vegan sweet pancakes

Vegan sweet pancakes – Makes 8 small pancakes 118 calories each

For more healthy eating advice please visit my website

IMG_2659As its Pancake Day (Shrove Tuesday) tomorrow I thought I would make a ‘free from’ recipe because a number of my clients have intolerances and they miss out on some great meals.  But not this time!

As well as being vegan the pancakes are also gluten free.

They make a great protein packed breakfast as well as a delicious dessert or afternoon snack, with low GI quinoa flour*.  The flaxseeds also add omega 3 fatty acids.  Any leftovers can be reheated for the following day or frozen for another time

When the pancakes cook they are much more delicate than other pancakes so be careful when you turn to flip them over!  Dont worry if they break up they can just be pressed together and they will firm up


  • 1 tablespoon ground flaxseed (linseeds)
  • 1 tablespoon coconut oil
  • 250 ml unsweetened soya milk, coconut or almond milk
  • 1 teaspoon apple cider vinegar, white wine vinegar or lemon juice
  • 125 g quinoa*/coconut/wholemeal flour
  • 1 teaspoon golden caster sugar
  • 1 IMG_2642teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 1 pinch of sea salt
  • 50 g blueberries or 1 grated apple or pear, plus extra to serve
  • 1 teaspoon coconut oil
  • soya yoghurt, maple syrup or agave and sesame seeds, to serve


IMG_2643 IMG_2641Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken.


Melt the coconut oil in a small pan over a medium heat or microwave on high for one minute, then leave to cool slightly.

IMG_2647Combine the soya, coconut or almond milk and vinegar or lemon juice. Leave to for 5 minutes then add the melted coconut oil and whisk in the flaxseed mixture.


Combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet mixture, stirring continuously until combined – don’t worry if there are still a few lumps. Fold in the fruit, then set aside, until needed but at least 20 minutes.

Preheat the oven to its lowest temperature.

IMG_2658 IMG_2652

Heat about ½ a teaspoon of coconut oil in a large frying pan over a medium heat. Turn the heat down to low and place a ladleful of the batter in the pan (one ladleful is enough for one pancake).

Add more ladlefuls of the batter, ensuring they’re nicely spaced out – you’ll need to do this in batches.


Cook for around 3 minutes, or until golden underneath and little bubbles start to appear on the surface, Use a palette knife or spatula to carefully flip them over. Cook for a further 2 minutes, or until golden. REMEMBER, these pancakes are much softer than others so flip carefully!


IMG_2656Place in the oven to keep warm while you make the remaining pancakes.

 Serve with a dollop of soya yoghurt, a IMG_2684drizzle of maple syrup or agave and extra fruit.  Oranges, banana, kiwi and tinned prunes all work well.



IMG_2644 IMG_2645
* Quinoa flour can be bought from most health food shops but it is easy to make your own for a fraction of the cost. Measure out 125g of uncooked quinoa place in a grinder (I used my ever versatile Nutribullet) and blend until it looks like a fine powder.  And hey presto you have quinoa flour!  You could also make wholemeal rice, millet, oat or barley flour the same way

If you would like to learn more about vegan cooking then why not come to one or more of my vegan cooking classes held in West Bridgford?

vegan cookery classes

Quick Cauliflower and chickpea biryani

Quick Cauliflower and chickpea biryani

A biryani that is perfect for meat free Monday

For more healthy eating advice please visit my website

IMG_4476This is a very quick and easy vegan cauliflower  biryani recipe. It uses some store cupboard standbys, like microwaveable rice and some chutneys

By adding chickpeas you are seriously upping the protein and fibre content. The cauliflower adds more fibre and plenty of immune supporting antioxidants

Adjust the level of spice to suit your taste buds


Serves 2, 480 calories per portion


500g Cauliflower, cut in to florets, include the stalks for extra fibre

1 large onion (150g) – chopped

2 tsp oil

IMG_44741 x 400g tin of chickpeas –

1 garlic clove  and 1 nub of fresh ginger – sliced

or 1 tsp garlic and ginger paste

2 -3 heaped tsp curry powder

1 tsp each of turmeric, cumin, coriander and chilli flakes

splash of lemon juice

handful parsley and/or mint leaves – chopped

1 packet express wholegrain rice


nutracheck image

The calories have been calculated using the Nutracheck App


IMG_4472Start by heating the oil on a medium flame in a large frying pan and add the chopped onions and cauliflower. Cook until the onions start to colour. If it starts to stick and burn, resist adding more oil and add a splash of hot water instead.

Add the garlic and ginger (or the paste) and stir. After about two minutes add all the spices and using a metal spoon (the turmeric will stain a wooden one) coat theIMG_4473 vegetables. Cook until the spices start to smell fragrant. Add the chickpeas and their juice. Turn the heat down and cook until the cauliflower is soft – about 10-15 minutes. You may need to add more water


When your veg is nearly cooked, open the rice and add to the pan, mixing in thoroughly and cook for 2 minutes. Taste and add salt and pepper if needed. Add more water if its sticking to the base of the pan. Finish with a splash of lemon juice and the fresh herbs


IMG_4475Divide between two warmed bowls. And add a spoonful of mango chutney and lime pickle, for even more heat!


You can of course make this even quicker by using cooked left over veggies. The cooking time will reduce by 10 minutes. You can also add some lovely protein and omega 3 packed cashew nuts

Chocolate and blueberry vegan cheesecake

Chocolate and blueberry vegan cheesecake – serves 4,  approx 350 calories each

IMG_1968This recipe was created after I found an alpo dark chocolate dessert lurking in my pantry.  So I got my thinking cap on and came up with this really easy vegan cheesecake recipe. The fruit can be varied depending on what you have in the fridge or cupboards, for instance add fresh raspberries, strawberries or some tinned oranges  (minus their juice)


For the base

110-115g of vegvegan biscuitsan biscuits – biscoff, ginger nuts, Hobnobs, (some) digestives

28g of non- dairy spread

½ tsp ground ginger



For the filling

150g of vegan cream cheese

125g Alpo dark chocolate dessert

30g plain vegan yoghurt – Apro ‘Go on’ Protein is thick and creamy

100g blueberries

Sprinkling of sea salt and sesame seeds (optional)


Melt the non-dairy spread in a pan or in the microwave

IMG_1959Place the biscuits in a bag and crush with a rolling pin or base of a pan or use a blender, until you have fine breadcrumbs.  Add the biscuit crumbs to the melted non dairy spread and mix well



vegan cheesecake

If making individual cheesecakes, place cling film on a baking tray and place 4 small rings on the tray.  Press the crumbs into the bases and place in the fridge.




23584671_10155118007906903_292297845_nMake the filling by mixing the cream cheese and chocolate dessert together.  Add the blueberries and gently mix.  Spoon into the four moulds and smooth with the back of a spoon. Sprinkle each with a few grains of sea salt.  And place in the fridge for at least 2 hours.


When you aIMG_1963re ready to serve, remove from the fridge and using a spatula lift the cheesecake from the cling film tray and place on a plate.  Gently ease the rings up and away from the cheesecake.  serve with some extra blueberries and a sprinkling of toasted sesame seeds

These can also be frozen and defrosted at least an hour before serving  –  you can remove them from their moulds before placing in the freezer

When you make these cheesecakes please share your photos with me, or let me know what adaptations you made

vegan cheesecake


Sweet potato curry

Sweet potato, chickpea and spinach curry – serves 2.  270 calories per serving


veg curry

Why not try this 5:2 fast diet curry,  the additions at the bottom of the page mean you can make it more substantial and also eat it on your non fast days

It works equally well with sweet potato, butternut squash or those Halloween pumpkins!


1 small sweet potato (100g) – chopped into bite sized pieces – you could also use pumpkin or butternut squash

1 small onion (50g) – chopped

1 medium chopped courgette or frozen peas (145g)

½ tsp vegetable oil

80g of spinach – fresh, frozen or tinned (and drained)

½ of a 400g tin of chickpeas – drained , reserve the liquid

½ garlic clove – chopped

Pinch chilli flakes

½ tsp curry powder

½ tin of chopped tomatoes

1 tsp tomato puree

1 tsp balti/curry paste

25 g per person of uncooked brown basmati rice (makes 80g of cooked rice)

Coriander leaves (optional)


Frozen spinach

Frozen spinach


Fry the onion in the oil add the curry powder, tomato puree and curry paste and fry for 2 minutes.  Add the sweet potato (butternut squash or pumpkin) and cook for another 5 with a lid on.


Add the courgettes (or peas), spinach, tomatoes, garlic, chilli, chickpeas.  If the sauce is too thick add some chickpea water.  Turn down the heat and simmer until the vegetables are soft (20-25 mins).  Taste and adjust seasoning, add more water if necessary


At the same time cook brown rice (according to instructions on the packet) for about 20-25 minutes

veg curry

Sever the rice and curry.  Scatter over a few coriander leaves

Non-fast day additions

rotiMore rice 80g cooked – 90 calories

28g cashew nuts – 164 calories

small tandoori roti bread – 160 calories

Pulled jackfruit wrap

PULLED JACKFRUIT WRAP (Its best if you can make this the day before ) serves 3 – 4 people

There are a lot of ingredients here, but the taste and texture is so worth it!  You can make large batches of the pulled jackfruit.  When it’s cooled,  portion it up in to freezer bags and freeze for when you need to eat in a hurry.



I found the tinned jackfruit and liquid smoke at V Spot, a completely vegan shop in Sherwood, Nottingham


2 tbsp rapeseed or olive oil

1 small red onion, finely diced

2 cloves garlic, finely diced

½ tsp ground cumin, coriander and smoked paprika

1 pinch ground cinnamon

1 pinch ground cloves or star anise, optional

½ – 1 tsp chilli paste/flakes or powder – I used Gochujang

1 tbsp tomato puree

1 tin of jackfruit in water

1 ½ tbsp soy sauce or tamari

1 tbsp. maple syrup or 2 squares of dark chocolate

½ tsp black pepper

1 tsp liquid smoke**

1 tsp apple cider vinegar

4-5 wholemeal wraps

lots of crunchy salad

avocado salsa – optional 1 avocado, mashed, large pinch chili flakes or ½ fresh chilli, 1-2 tsp lime juice, 1 tomato chopped, 1 spring onion finely sliced, pick of rock/sea salt.

**If you don’t have liquid smoke, you could increase the amount of smoked paprika instead



  • Heat the oil in a medium, heavy-bottomed, pan. Fry the diced red onion until soft and golden. Add chopped garlic and fry for a few minutes.
  • While that is cooking drain the jackfruit and set aside.


  • Add the spices to the onions: cumin, smoked paprika, coriander, cinnamon and cloves. Fry for a minute or two, to release the flavours.
  • Mix in the tomato & chilli paste or fresh chilli and again fry for a minute, using a spoon/spatula to keep it from sticking.
  • Add in the jackfruit along with soy sauce, maple syrup, liquid smoke and apple cider vinegar. Mix everything really well. Squash the jackfruit pieces with your spoon or fork so that the individual fibres separate. Season with pepper. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour. If that’s not possible a couple of hours will do
  • Just before you are ready to assemble the wraps, set the oven to 200° C/ Gas 6 Spread the jackfruit pieces on a baking paper-lined baking tray, pull apart any large pieces and bake for about 20 minutes, until they are browned and crispy. Remove from the oven and let it cool

baked jackfruit


  • Make the salsa if you are having it – Mix all the ingredients together in a bowl.  Check the seasoning. Done!


  • Finally, fill your wrap with salad spread the pulled jackfruit on top and add a dollop of salsa (if using). Wrap up and enjoy.  2 wraps per person


Quinoa with broad beans, courgette and mint

Quinoa with broad beans, courgette and mint –  serves 2




My simple summer dish has appeared in the latest addition of Aspect  Nottinghamshire, a local magazine showcasing “all of what’s good in Nottinghamshire”





If you can’t get hold of a copy then the full recipe is below


At this time of year both broad beans and courgettes are at their best and this recipe makes great use of them.  Out of season you can use frozen broad beans, soya beans, peas or broccoli.  Now you seem to be able to get courgettes all year round but if you fancy a change why not use leeks when they are in season, which is November through to April.   And if you tire of quinoa (pronounced keen-wha) try using giant couscous or experiment with freekeh (green wheat)

But before you go off piste give this recipe a go and like me, I’m sure you’ll love it!

quinoa and broad bean

90g uncooked quinoa

300 ml of hot stock (made with ½ tsp vegetable bouillon powder like Marigold)

quinoa and broad bean100g of fresh podded broad beans or frozen –  its worth making the effort to remove the outer greyish skin; the result is a much more vibrant green bean

1½ large courgettes (250g) cut into thick slices

1 tsp oil

large pinch of dried chilli flakes or ½ a fresh chilli finely chopped

handful of chopped fresh mint and parsley

1 tsp lemon juice

large pinch black pepper small pinch sea salt


Put the quinoa in a pan and add the hot stock and cook for 15 minutes on a low heat. Then add the fresh or frozen broad beans and cook for a further 5 minutes until the beans and quinoa are soft

In the meantime brush the courgettes with oil and a few chilli flakes and fry in a pan or griddle for about 10 minutes

Place the cooked quinoa in a bowl and add the cooked courgettes, chopped mint, parsley and lemon juice.  Season with salt and pepper and divide in to two bowls

quinoa and broad bean