Glorious British Summer! There is nothing better than enjoying a sunny day, spending time outside and tucking into some sensational food, obviously! 😉

This plant-based feast is just perfect for any outdoor gathering. Although it might seem convenient to grab ready-to-go food from supermarket, nothing will ever beat a homemade, nourishing meal.  Plus, making from scratch is a great way to save unnecessary, single use packaging! All the dishes below are super easy to make and they last in the fridge for up to 5 days, so if you have any leftovers you can just pop them into your lunch box. The roasted vegetables are a great addition to any pasta sauce or to some cooked quinoa or brown rice. If you have any leftover tofu, use it in stir fries or buddha bowls to add a great source of plant-based protein.

The falafels are perfect to be frozen which is why I love to make a large batch so I have got enough for the week ahead. They are delicious dipped into my Mediterranean guacamole but they are just as amazing on their own. I mean, nothing beats a good falafel, right? 🙂

For this plant-based feast I have collaborated with Pyrex utilising their Cook & Go range of super strong glass containers, which I have been using non-stop this past few weeks. The Pyrex range stands head and shoulders above the competition as they are made from borosilicate glass. This provides extreme resistance, making them incredibly versatile and ideal for cooking in the oven, storing in the frige or freezer, re-heating in the microwave or oven and lunch on the run.

I have been using glass containers for years to store my food in the fridge or for a lunch box so I couldn’t be happier to have upgraded to this gorgeous new Pyrex range, which not only looks stylish and sleek but will also help me cut down on packaging and food waste.

Coriander Falafels:

Ingredients:

2 cups of chickpeas soaked for at least 12 hours

2 tbsp of tahini paste

1 tbsp of extra virgin olive oil

1 garlic clove

A generous bunch of fresh coriander

1 tbsp of lemon juice

3/4 of a cup of chickpea flour

1 tsp of cumin powder

Plenty of sea salt

`Coconut oil for frying

Herby Roasted Summer Vegetables:

Ingredients:

1 courgette cut into slices

1 aubergine cut into half-moon slices

2 peppers, deseeded and cut into bite size pieces

2-3 garlic cloves

1/2 tbsp of dried thyme

1/2 tbsp of dried oregano

A generous glug of olive oil

Salt and pepper to taste

Mediterranean Guacamole:

2 ripe avocados

1 cup of chopped cherry tomatoes

A bunch of fresh basil finely chopped

The juice of 1/2 lemon

Salt to taste

Sun-Dried Tomato & Basil Hummus:

1 can of chickpeas, drained and rinsed

1 tbsp of tahini paste

1 garlic clove

2 tbsp of extra virgin olive oil

The juice of 1/2 lemon

3-4 sun-dried tomatoes

A handful of fresh basil leaves

Optional: 1/2 tsp of sweet smoked paprika

Salt to taste

A dash of water depending on the desired consistency

Miso Glazed Tofu 

1 block of firm tofu (about 300gr)

2 tbsp of Tamari or soy sauce

1 tsp of brown miso paste

1 tsp of maple syrup

1 garlic clove crushed

1 tbsp of sesame oil

Start by preheating the oven at 200 degrees Celsius

For the herby roasted summer vegetables: Add all the sliced vegetables into a large roasting tray (I have used a large Pyrex Cook & Go glass rdish to save on washing up!). Drizzle with some olive oil and add all the dried herbs. Bash the garlic cloves with a large knife, keep the skin on and add them to the tray. Finally season with salt and pepper. Give the tray or glass dish a shake so all the veggies are nice and coated. Roast them in the oven for 18-20 minutes.

For the miso glazed tofu: chop the tofu into cubes and place aside. In a largee Pyrex glass bowl, mix togetherh the miso paste, tamari sauce, maple syrup, crushed garlic and sesame oil until you have a smooth marinade. Add the tofu cubes and toss them around so they are all coated.

Transfer them to a roasting tray or into a large Cook & Go dish and pour over the tofu any excess marinade. Place the tray or glass dish in the oven together with the veggies and cook for roughly 20 minutes.

For the falafels: Drain and rinse the chickpeas. Add them to a food processor with all the other ingredients. Blitz until you have a chunky paste. The mixture will be slightly wet so before rolling into balls wash your hands to prevent sticking. If you find it too wet add more chickpea tflour. Heat up a little bit of coconut oil in a frying pan(I used the Pyrex Expert Touch frying pan). Once really hot add the falafels to the pan. Cook them on each side for 2-3 minutes until they start to brown. Leave them to one side while you are making the dips.

For the sun-dried tomato hummus: drain and rinse the chickpeas, add them to a food processor with all the other ingredients. Add the water gradually (if needed) until you reach the desired consistency.

For the Mediterranean guacamole: Add the peeled avocados to a bowl, or smaller Cook & Go dish for food on the dmove and add all the other ingredients. Mash with a fork until you have a creamy consistency.

Once everything is ready, pop all of your creations into Pyrex Cook & Go dishes, clip on the leak proof/sairtight lids and you are ready for a serious picnic feast!