Gnocchi with Red Pepper Ragu

Comforting and packed with flavour – this Red Pepper Ragu Gnocchi recipe is now on the blog! I am so happy to be taking part in the EU Funded campaign #itspeppertime, which is all about celebrating the humble pepper. Not only are peppers high in vitamin C, but also contain numerous vitamins and minerals! I just love how incredibly versatile peppers are, chuck them into stir fries or chop them into salads, the possibilities are really endless! This super rich pasta sauce has been my latest obsession, packed with gorgeous summery flavour and that sweet note from the pepper is just a winner, with any pasta of your choice! It’s also a great way to sneak in some extra veggies into your diet 😉

The sauce will serve 2 people

For the ragu:

1 red pepper – deseeded and cut into quarters
1 small red onion – roughly chopped
1 clove of garlic – minced
1/2 cup of tomato Passata
1/4 cup of frozen soy mince – this is completely optional, you can leave it out and the sauce will still be delicious. The soy mince makes it more substantial and adds the “proper ragu” feel to the dish.
2 tablespoons of tomato puree
About 4-5 sundried tomatoes finely chopped
A generous handful of basil leaves roughly chopped + extra to sprinkle on top
1 tablespoon of nutritional yeast
1 tablespoon of olive oil for frying
Salt & pepper to taste

Gnocchi of your choice

Place the onion in a food processor and blitz until it’s has almost like a mince consistency. Transfer the onion to a large frying pan and add the olive oil. Cook the onion on a medium heat until has soften and start to caramelised. Add in the minced garlic and cook for another minute.
Place the peppers into the food processor (no need to wash it) and blitz for few seconds until they are finely chopped up. Add the pepper to the pan together with the soy mince (if using). Cook for 2-3 minutes until all the water from the pepper has evaporated. Add in the passata, tomato puree and sundried tomatoes. Cook the sauce for about 10-15 minutes with the lid on a low heat. If it becomes too dry add a dash of water or more tomato passata.
At last add in the chopped basil and the nutritional yeast.

Cook the gnocchi according to the cooking instructions. Once drained add them to the pan with sauce and a glug of extra virgin olive. Serve straight away with some extra basil and some black pepper.
If you have any leftover sauce you can store it in an airtight container in the fridge for few days.

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Creamy Spring Pasta

Spring is finally in the air and this pasta is best dish to celebrate the warmer months finally arriving! Asparagus are now in season and I am obsessed with this gorgeous seasonal veggie! They are fragrant, almost sweet and with a gorgeous fresh note. I love them in pretty much anything or simple by themselves but with this pasta they are even more delicious!
The creamy cashew sauce is super rich and decadent and it works perfectly with the fresh flavours of the peas and asparagus. Since I am currently in Italy I went out this morning and I managed to find some super cute edible flowers to sprinkle on top, but other greta additions are finely chopped mint or an handful of baby spinach.

The sauce will be enough for 2-3 people


1 cup of cashews – soaked in water for at least 3 hours or overnight
1 small white onion or 1/2 a regular one – finely sliced
1 clove of garlic – crushed
2 tablespoons of nutritional yeast
The juice of 1/2 lemon
1/4 cup of unsweetened almond milk
1/2 teaspoon of yellow mustard
Salt & pepper
About 5-8 asparagus spears -chopped into pieces
1 cup of frozen peas

Pasta of your choice – I have used spelt penne

Add 1 teaspoon of olive oil to a pan and add the finely sliced onion. Sautee for few minutes until the onion soften and start to caramelise. Add the crushed garlic and cook for another minute. Remove the pan from the heat and set onto one side
To make the cream: Drain and rinse the cashew. Place them In a bender and add the cooked onion and garlic, nutritional yeast, lemon juice, almond milk, salt and pepper. Blend until you have a completely smooth and creamy consistency. Add more almond milk if your blender is struggling.
Place the cream in the fridge while you are cooking the asparagus.

To cook the asparagus and peas I simply place a bit of water at the bottom of a pan and added the asparagus and l lightly cook them for 5 minutes until soft. I like to keep my asparagus white al dente and still bright green.

Cook the pasta according to the cooking instructions. Once cooked place it back to pan, add a dash of olive oil (to prevent from sticking), pour the cashew cream and add the cooked asparagus and peas and mix well.

Serve straight away with some extra nutritional yeast and black pepper on top.

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Peanut Butter & Jelly Chia Pudding Parfaits

These parfaits are the perfect breakfast, snack or treat! What I love the most abbot them is the contrast between different textures and flavours. I love the light sweetness of the chia pudding with the richness of the peanut butter and the sharp notes of the berry compote. These parfaits are also ideal to be made in advance for those rush mornings when you simply don’t have the time for breakfast or for keeping sweet snacks on hand.
To add extra goodness I have used Udo’s Choice Untimate Oil which is a blend of flax, sesame and sunflower seeds oils as well as oils from evening primrose, rice germ, oat germ and coconut. This oil is rich in omega 3-6-9 and is completely suitable for vegans.

Makes 2 jars


For the chia pudding layer:

1/4 cup of chia seeds
1/2 cup of almond milk
1 teaspoon of Udo’s choice Ultimate Oil Blend
2 tablespoons of coconut yogurt or any yogurt of your choice
1/2 teaspoon of vanilla extract or vanilla powder

For the berry compote:

2 cups of frozen blueberries or blackberries
A dash of water
Optional: 1 teaspoon of maple syrup or coconut sugar

For the yogurt layer:

About 3/4 cup of coconut yogurt or yogurt of your choice

About 3-4 tablespoon of peanut butter


I like to sprinkle some fresh berries and granola on top

Combine all the ingredients for the chia pudding into a bowl and using a whisk (helps to avoid lumps) mix everything together. Place a plate on top and leave it in the fridge for 1 hour to thicken up. You can also prepare it the night before.

To make the berry compote simply place the berries with a dash of water and the maple syrup (if using) into a pan and cook them a medium to low heat for 115-20 minutes. The berries sound start to fall apart and become like a jam kind of consistency. Don’t worry if it looks a bit runny it will thicken up during the cooling process.

Once the chia pudding is thick and creamy and the berry compote is cold assemble the parfaits.
Start with a thick layer of berry compote, then add about 2 tablespoons of the chia pudding, a layer of colony yogurt, the peanut butter, more berry compote and more chia pudding. Top with fresh berries and a sprinkle of granola and enjoy!

Store any leftovers in airtight container in the fridge for few days.

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Marsala Glazed Mushroom & Shallot Tart with Cashew Cheese

Nothing beats a flaky and golden puff pastry tart with some caramelised mushrooms and some creamy cashew cheese. This tart has been my latest obsession! I made it twice to make sure I got the flavours absolutely right and I served it once to Sam’s family and everybody totally loved it! It’s definitely one of those dishes which are guaranteed to be a crowd pleaser as it’s filling, packed with different textures and super satisfying.

To add bags of flavours and take some pretty ordinary mushrooms to the next level I used Just a Splash Marsala wine which adds a lovely sweet and rich flavour and make the mushrooms go super  caramelised and with a gorgeous golden shine.

If you are concerned about the alcohol content of this dish please bear in mind that most of alcohol actually evaporates during the cooking procedure. What is left is a rich and intense flavour which will elevates any dish to another level of deliciousness.

In case you are not familiar with Just A Splash, it is a NEW range of quality culinary alcohols in handy recipe-sized 100ml pouches, perfect for any sweet or savoury dish. Available in five variants of spirits and fortified wines: Rum, Marsala, Brandy, Sherry and Port. When your recipe calls for a little bit of alcohol, like a dash of brandy in a mushroom stroganoff, a drizzle of sherry in a trifle, or a swig of port to reduce your roasting juices, for the first time you don’t have to spend a fortune on a whole bottle! Just A Splash saves money, saves cupboard clutter, reduces waste.

Just A Splash is currently available from Ocado for just £1.99


1 roll of puff pastry (the one sold in the UK supermarkets is vegan)
250 of Chestnut Mushrooms – cut into thick slices
8 shallots – peeled and cut in half
1 garlic cloves – crushed
1 Just a Splash Marsala pouch
A bunch of fresh thyme
An handful of walnuts – roughly chopped
Few rockets leaves to sprinkle on top
Olive oil for roasting and frying

For the puff pastry glaze:

2 teaspoons of agave syrup
2 teaspoons of extra virgin olive oil
2 teaspoons of almond milk

For the Cashew cheese:

1 cup of cashews – soaked in water for at least 3 hours or overnight
2 tablespoons of nutritional yeast
The juice of 1/2 lemon
1/2 cup of unsweetened almond milk
1/2 teaspoon of salt
A pinch of black pepper

Start by making the cashew cheese (you can also make this the night before) Drain and rinse the cashews and place them in a blender with all the other ingredients. Blend until super smooth and creamy. Pour the cheese into a jar or container and place it in the fridge while you are making the rest.

Place the shallots into a baking tray. Drizzle them with some olive oil, salt & pepper and roast them in the oven for 25 minutes until soft and golden brown.
To cook the mushrooms add 1 tablespoon of oil to a pan with the crushed garlic. Cook it for 1 minute on low heat to prevent the garlic from burning. Add in the mushrooms, turn the heat up and cook them f0r 3-4 minutes until all the water has evaporated. Pour in the Just a Splash Marsala and let them cook for about 10 minutes until all liquid has evaporated and the mushrooms look glazed and caramelised. Sprinkle the thyme leaves and mix everything together.
On a baking tray covered with parchment paper roll out the puff pastry. With a knife gently score a rough border, approximately 2cm from the edge. Prick over the middle with a fork leaving the border intact. Halfway cooking the shallots place the pastry in the oven and lightly cook for 8 minutes until it starts to puff up.
Remove tart and the shallot from the oven. Gently add the mushrooms into the centre of the tart, alternate them with the shallot. Brush the edges off the tart with the pastry glaze.
Place the tart back in the oven for another 10 minutes until beautifully golden brown.
Serve the tart with the roughly chopped walnuts, rocket leaves and some dollops of cashew cheese. Enjoy!


This post is in collaboration with Just A Splash.

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Double Chocolate Hot Cross Buns

After making these hot cross buns I really wish we don’t eat them just for Easter! Well I can honestly say that I will make them again and again throughout the year as they are so delicious!! They are pillow soft, with that perfect bread consistency which make them so comforting and decadent at the same time. I swapped the traditional raisin with chocolate chunks and I even added melted chocolate in the frosting! I mean, you can’t ever have too much chocolate right?
For this recipe I have used Mia 100% dark chocolate which is just every chocolate connoisseur dream! Super rich, intense and with a deep cacao flavours it works so well with the sweet dough.

What makes Mia different from all the other chocolate brands is that they entirely produce their chocolate bars in Madagascar where the cocoa grows. Most of all the other chocolate brands source their cocoa in Africa or south America and then manufacture their chocolate in Europe. MIA not only use locally sourced ingredients and materials, but by crafting the chocolate from bean to bar in Madagascar create more jobs on a continent where a single income can support an entire family.


3 cups of white flour
1 sachet of dried yeast
1 teaspoon of sugar
1/3 cup of melted coconut oil
1/4 cup of coconut sugar
3/4 cup of lukewarm unsweetened almond milk
1/2 cup of lukewarm water
60gr of Mia 100% dark chocolate chopped into small pieces
1/2 teaspoon of cinnamon
A pinch of sea salt

For the glaze:

2 tablespoons of unsweetened almond milk
1 tablespoon of maple syrup

For the frosting:
3/4 cup of cashews soaked for 3 hours or overnight
2 tablespoon of maple syrup
60gr of Mia 100% dark chocolate melted

Place the dried yeast + 1 teaspoon of sugar + the water into a large mixing bowl. Mix them together and let them sit for 5-10 minutes until the yeast start to foam. Add in 1 cup of flour and mix again. Gradually add in the remaining flour, coconut sugar, almond milk, coconut oil, cinnamon and salt and keep mixing, first with a spoon then with your hands. At last fold in the chopped chocolate. Keep working the dough with your hands until it’s smooth, feel soft and it’s quite elastic and bouncy. Shape the dough Into a bowl and place it back in the bowl. Cover it with 2 or three tea towels and place it in the warmest spot of the house (I placed mine next to the radiator) Leave it to rise for 2 hours. After 2 hours the dough should have doubled in size. Knead it again to make sure they aren’t any air bubbles. Divide it into small round balls. You should have anything between 8-12 depending on the size. Place the balls directly onto a baking tray covered with some parchment paper. Cover it again with some tea towels and place it back into the hot spot for 1 hour. After 1 hour they have increase in size and be all nice and puffy.
In a small bowl mix together the almond milk and the maple syrup and brush the buns.
Preheat the oven at 180 degrees Celsius and bake the hit cross buns for 20 minutes until nice and golden.

While they are baking make the frosting: drain and rinse the cashews and place them in a blender with the other ingredients. Blend until super smooth and creamy. If your bender is struggling add a dash of almond milk.

Let the buns cool down completely before decorating them. Pour the frosting into a piping bag with one of the smallest attachment. Draw the cross on the buns and enjoy!
They are also super delicious toasted with some vegan butter or nut butter.



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Butternut Squash Falafels

Who said leftovers have to be sad or boring? I have been seriously loving getting creative my leftovers lately as I find it so exciting to create a delicious dish out of few humble ingredients which they might otherwise end up in the bin.
I couldn’t have been prouder to have collaborated with Vitamix on their campaign against food waste and I hope this recipe will inspire you to make the most out of your leftovers too!

For this recipe I have used the new Vitamix Ascent which is uniquely designed to make quick work of tough and unloved bits of food and can generate impressive results from unlikely leftovers due to its power and engineering.

If you want to find more about Vitamix Ascent range you can click here:

For this recipe I have used leftover butternut squash but you can also use leftover roasted peppers, sweet potatoes or beetroot.

I have been loving making a big batch of these falafels on a Sunday so I have food ready for busy days when I have no time to cook. I love how simple they are and yet so delicious and flavoursome. I love serving them in a big buddha bowl with lots of veggies and whatever grain I have on hand. They are also an excellent addition to any lunch box, wraps or sandwiches. If you want to make them even more delicious make sure to add a generous drizzle of the tahini dressing, definitely a match made in heaven! 🙂

Makes about 8-10 falafels depending on the size


1 can of chickpeas drained and rinsed
About 2 cups of leftover roasted or steamed butternut squash
1/4 cup of pine nuts
1 clove of garlic minced
1/2 teaspoon of cumin powder
1/2 teaspoon of turmeric
1/2 teaspoon of ground coriander
1/2 tablespoon of tomato puree
1 teaspoon of pink Himalayan or sea salt

To serve:

These falafels can be enjoyed with so many different things, my favourite way to eat them is in a buddha bowl style kind of salad. I love adding:

roasted veggies like carrots and cauliflower
sliced radicchio and baby spinach
cooked quinoa
Sliced sweet pepper
A handful of chopped nuts (in this occasion I have used pistachios)

And finally I like to drizzle my tahini dressing:

1 tablespoon of tahini
1 tablespoon of lemon juice
1/2 teaspoon of miso paste
Water to thin it out

Just mix everything in small bowl and add water gradually until you have a the desired consistency.

Place the pine nuts into your Vitamix Ascent and select variable 1, start the machine slow and increase to its highest speed. You only need to blend them for about 30 seconds and the Vitamix power will have blitzed the nuts into almost flour like consistency.
Add the chickpeas and butternut squash. Select variable 4 and pulse 4-5 times until you have a coarse mixture. You don’t want to overprocess it otherwise you will end up with a hummus kind of consistency. Transfer the falafels mix to a bowl and add all the remaining ingredients. Mix everything together and with your hands shape the mixture into balls.
Line a baking tray with some parchment paper and bake the falafels in the oven at 180 degrees Celsius for 20 minutes. Flip the falafels half way through the cooking time to make sure they cook evenly on both sides.

Serve the falafel while they are still warm with all the veggies, quinoa and drizzle with the tahini dressing. Store any leftovers in an airtight container in the fridge for few days.


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Roasted Red Pepper & Chickpea Burgers

We all know we could probably do with eating more veggies, sadly just 1 in 4 adults in the UK eat their 5 a day! Vegetables don’t have be boring or bland, they can be exciting, vibrant and full of flavours! You guys know how much I love my veggies so I couldn’t be happier to take part of the #itspeppertime campaign to celebrate the gorgeous peppers coming into season. Not only peppers are seriously delicious and versatile but they are also packed with skin loving vitamin C, (even more than oranges! ) iron and calcium. They work incredibly well in all sort of recipes but I particularly fell in love with this Roasted Pepper & Chickpeas Burgers which they are super satisfying and packed with flavour! They are also great to make in advance and keep in the freezer for when you have no time to cook, the full recipe is on the blog, link in my bio!

Makes 3-4 patties depending on the size.


1 can of chickpeas – drained and rinsed
2 red or orange peppers – deseeded and chopped into pieces
2 spring onions – finely chopped
1/2 cup of walnuts
1/2 cup of breadcrumbs (use gluten free if you need)
A generous handful of basil leaves finely chopped
2 tablespoons of nutritional yeast
1/2 teaspoon of salt
1/2 teaspoon of pepper

To serve:

Bread buns of your choice ( I have used wholemeal)
1 avocado
The juice of 1/2 lemon
Few baby spinach leaves or lettuce
1/2 large tomato
Cress or sprouts
Sauerkraut or pickle of your choice

Place the chopped peppers into a roasting tray. Drizzle with some olive oil, add salt and pepper and roast them in the oven for 20-25 minutes until soft and squishy.
In the meantime place the walnuts into a non stick pan and toast them for 3-5 minutes until slightly golden and fragrant. Remove them from the pan and roughly chop them. In the same pan add 1 teaspoon of oil and add the chopped spring onions. Cook them on a medium heat for 5 minutes until soft.
Once the peppers are cooked transfer them to a food processor and add the chickpeas, fresh basil and spring onion. Blitz for few seconds, you don’t want to over process the mixture as you still want to have quite a chunky texture. Place the burger mixture into a bowl and add the chopped walnuts, breadcrumbs, nutritional yeast, salt & pepper. Mix everything together and shape it into patties. If you find the mixture too wet add a bit more breadcrumbs.

Line a baking tray with some parchment paper and bake the burgers for about 25-30 minutes, flipping them one the other side half way through.

Once they are cooked let them cool for 5 minutes. Assemble the burger by starting adding some lettuce the base of the bun, then the burger, a thick slice of tomato, some cress or sprouts, some mashed ado and some sauerkraut. You can obviously use other condiments like mayo or ketchup.

Store any leftover burgers in the fridge for few days.

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Hash Brown Breakfast Fritters

If you have been following me for a while you know that in the past 9 months I have been on a serious mission to reduce my waste. Although I have been mainly focusing on reducing my plastic waste, food waste is another serious issue which we should definitely not forget about.
I personally feel immensely blessed to be able to afford delicious and nourishing food everyday and wasting food which has required energy and resources to be produced is simply not an option for me.
So I couldn’t be prouder to have collaborated with my favourite blender brand Vitamix in their campaign against food wastage. I have been using my Vitamix for over 5 years now and it has definitely become a permanent fixture in my kitchen which I simply couldn’t live without. I still remember the excitement of when I received it for my 30th birthday, finally my cooking life was complete! 🙂
Having a kitchen appliance like Vitamix is definitely extremely helpful when it comes to get creative with leftovers and food scraps which otherwise will be thrown away. For example I use any old vegetables that are lurking in the fridge to create delicious soups. I just chuck in all the veggies into my Vitamix, select the hot soup programme and without any efforts I have piping hot soups in 6 minutes.

Vitamix is also immensely useful if are you are trying to eat a healthier diet and incorporate more plant based food into your meals. I literally use it probably at least twice a day, from my smoothies in the morning, to my dressing, sauces and dips to create delicious raw desserts and also to grind my own flour for baking. The uses are literally endless and it really makes healthy eating so much easier and less time consuming.

For this recipe I have used the latest Vitamix Ascent which has literally blown my mind in terms of its performance and efficiency. This latest model is much more powerful than the one I have and the results are just outstanding in terms of creating super silky smoothies, sauces (you can even make vegan mayo!), dressing, ice-cream, soups and desserts. I have tested also for nut butters which are normally quite hard to recreate at home unless using a very strong food processor or blender. I seriously couldn’t have been more impressed by how much easier and much quicker is to make super smooth and creamy nut butters.

The new Ascent Series does the work of multiple kitchen appliances, making it easier than ever to power through a host of cookery techniques to ensure better, more consistent results and maximum, restaurant-quality flavour at home.

Like all full-size Vitamix machines, the Ascent Series blenders generate extraordinary results using a variety of techniques – from grinding spices for spice rubs and kneading dough to creating velvety purees, sauces and finished vegetarian soups from raw right in the container. The sheer power of the Vitamix blades ensures your precious ingredients are blended in the shortest time. And the friction of the blades heats soup and sauces in under seven minutes without a separate heating element.

If you want to find more about Vitamix Ascent range you can click here:

These fritters have been my latest brunch obsession, they are so delicious, packed with flavour and very easy to make. They are also a great way to use up leftover cooked veggies that you might have lurking in the fridge. For this recipe I have used leftover cooked potatoes and roasted peppers but other veggies like roasted courgette, carrots, butternut squash, sweet potatoes, peas, asparagus will work as well. Just chopped them into bite size pieces and fry them with some spring onion or normal onion for extra flavour and texture.
These fritters are also a great addition to any lunch boxes or perfect for a quick dinner. I like to keep some of them in airtight container in the fridge so I always have something ready to eat when I can’t be bothered to cook. I love serving with creamy avocado but they are also great with salad or baked beans.

Makes about 7-8 fritters depending on the size


2 leftover boiled potatoes cut into small pieces (no need to peel them)
1 leftover roasted pepper – or just use a fresh one if you don’t have any – cut into small pieces
2 spring onions finely chopped
1/2 tablespoon of dried mixed herbs ( I have used herbs de provence)
1 block of silken tofu (about 300g)
50gr of chickpea flour
50ml of water
3 tablespoons of nutritional yeast
1 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
1/2 teaspoon of turmeric powder
1/2 teaspoon of pink Himalayan or sea salt
1/2 teaspoon of pepper
2 tablespoons of oil for frying

To serve:

I love keeping it quite simple as these fritters are already full of flavour and texture, so I normally go for some guacamole or for some fresh sweet chilli sauce

For the guacamole:

1 ripe avocado
The juice of 1/2 lemon
A generous handful of fresh coriander
Salt 7 & pepper to taste
Chopped spring onion and hemp seeds to garnish

For the sweet chilli sauce:

2 Roma tomatoes, quartered
110g coconut sugar
2 other red chillies
2 garlic cloves, peeled
1 Tablespoon lime juice

In a large frying pan add 1 tablespoon of oil on a high heat. Once the oil is hot add in the diced potatoes, spring onion, pepper and dried herbs. Cook the veggies for 10-15 minutes until they are slightly crispy.
In the meantime prepare the batter for the fritter. In your Vitamix add in the water, silken tofu (make sure to drain any excess water), chickpea flour, nutritional yeast and all the spices and seasoning. Select variable 1, start the machine and slowly increase to the highest speed. Blend for roughly 1 minute until you have a super smooth consistency. Add the cooked veggies to the blender, select variable 4 and pulse 4 to 5 times. Leave the batter to sit in the blender for 5 minutes to thicken up a bit more.

Add 1 tablespoon of oil to a large frying pan (even better in a non stick pan) and pour about 2 tablespoons of the batter for each fritter. Cover the pan with a lid (so the steam will help to cook the fritters through) and cook on one side for 5 minutes. Flip on the other side and repeat the process. Keep cooking the fritters until you have used all the batter.

To make the quacamole add all the ingredients into the Vitamix in the order listed above and select variable 4 and pulse 4-5 times, use the tamper to press down the ingredients.

To make the sweet chilli sauce simply place all sauce ingredients into the Vitamix container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10. Blend for 20 to 25 seconds. Pour the sauce into a bowl and set aside.

Serve while still warm with the guacamole or the sweet chilli sauce. If you have any leftovers they are also great in packed lunches or reheated in the oven.


This post is in collaboration with Vitamix.

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Creamy Butternut Squash Pasta

This recipe has been officially approved by my carnivore boyfriend so I can guarantee you that even the fussiest eater will like it! 🙂 It’s creamy, comforting and packed with flavour. It’s also a super easy way to sneak in some veggies in a pasta dish. The nutritional yeast adds a depth of flavour and a lovely cheesy note, so please don’t skip it! 😉


About 1/2 a small butternut squash – peeled and chopped into pieces
1/2 white onion – finely chopped
2 garlic cloves – crushed
3 heaped tablespoons of nutritional yeast
1 teaspoon of white miso paste (optional but adds lots of flavour)
A small bunch of fresh thyme leaves
Olive oil for frying
Salt & pepper to taste

To serve: pasta of your choice – in this case I have used wholemeal pasta

Start by steaming the butternut squash for about 20 minutes until soft when pierced with a fork.

While the butternut is cooking heat up about a teaspoon of olive oil and add in the finely chopped onion. Fry on a medium heat for about 8 minutes until soft and slightly translucent. Add in the crushed garlic and keep cooking for another minute. Remove the pan from the heat and leave it onto side.

Place the butternut squash into a blender, add in the onion and garlic mixture plus all the other ingredients. Blend until everything is super smooth and silky. If your blender is struggling add in a tablespoon of unsweetened almond milk.

Cook the pasta according to the cooking instructions. Drain it and stir straight away the butternut squash sauce. Serve with some extra fresh thyme and nutritional yeast sprinkle on top.

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Cookie Dough Chocolate Chips Bites

These are possibly the easiest sweet snack ever! They take no time to make and they are perfect to be stored in he fridge for when a sweet craving strikes. I love the addition of the chocolate chips as they add a crunchy texture plus a gorgeous chocolately flavour.

Makes about 8-10 depending on the size


100gr of ground almonds
50gr of coconut flour
3 tablespoons of nut butter of your choice ( i have used almond butter)
1 tablespoon of melted coconut oil
6 tablespoons of maple syrup
40gr of dark chocolate chips

Place all the ingredients (apart from the chocolate chips) into a bowl and mix everything together until you have a sticky dough wet pressed between your fingers. Add in the chocolate chips. Try to mix them in as well as you can. Scoop out about 1 tablespoon of the mixture and roll them between your hands into a ball kind of shape. Don’t worry if they are very round they will still be delicious!

Place them in the fridge to set for about 1 hour and enjoy! Store them in an airtight container in the fridge for a week or so.

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