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Fried Cauliflower
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Spinach & chickpea curry with cumin roasted cauliflower

Ingredients (serves 2)

  • 1 onion

  • 2 cloves

  • 3 cm piece ginger

  • 2 tbsp tomato paste

  • 1 cauliflower

  • 2 tbsp cumin seeds

  • 1 tin chickpeas

  • 1 tin coconut milk

  • 1 tbsp garam masala ( or more/less to taste)

  • 1/2 large bag of spinach

  • Rice ( portion size of choice)

  • handful of coriander 

Roasted sweet potato, beetroot and chickpea salad

Ingredients (serves 2 )

  • 2 large sweet potatoes

  • 2 large beetroot

  • 2 red onions

  • 1 can chickpeas (drained)

  • 1 tsp oregano

  • 1 tsp salt

  • 1 tsp paprika ( I prefer smoked)

  • 1 tsp garlic powder

  • Extra virgin olive oil

For the dressing

  • 4 tbsp extra virgin olive oil

  • 2 tsp honey

  • 1 tsp salt

  • 1/2 juice of a lemon

For the topping

  • Handful of chopped parsley

  • 60g chopped walnuts

  • 4 tbsp pomegranate seeds

Before you start : Preheat the oven to 220 degrees/200 fan/gas mark 7


  1. Finely dice the onion, garlic and ginger. Place all into a deep, large sided frying pan with a drizzle of avocado or extra virgin olive oil and a pinch of salt. Fry for 4-5 minutes until softening. Add in the tomato paste and continue to cook for a further 2 minutes on a medium heat.

  2. Meanwhile, cut the cauliflower into bite size pieces and place onto an oven tray. Scatter over the cumin seeds and a drizzle of avocado or extra virgin olive oil, making sure all the pieces are covered. Season with a pinch of salt and pepper and roast in the oven for 15-17 minutes until golden and cooked through. 

  3. Once the onions are cooked add in the chickpeas(drained) and the coconut milk. Simmer on a low heat for 10 minutes until the chickpeas are cooked through. With 2 minutes remaining, add in the garam masala and the spinach and cook until its wilted.

  4. Prepare your rice of preference

  5. Finely chop the coriander and add 2 thirds to the chickpea curry, setting the rest aside for later. Serve the curry over the rice, add the roasted cauliflower to the plate and sprinkle over the remaining cauliflower.

Before you start : Preheat the oven to 220 degrees/200 fan/gas mark 7


  1. Peel and cut all the vegetables into cubes. Drain the chickpeas

  2. Add all to a tray ( I line with parchment paper to stop them sticking). Sprinkle over the oregano, salt, paprika, and garlic powder. Drizzle over some oil and mix to ensure everything is coated.

  3. Bake in the oven for around 25 minutes or until all the vegetables are cooked through

  4. Whilst the vegetables and chickpeas are cooking, make the dressing by adding all ingredients together and giving them a good whisk in a bowl or shake in an empty, clean, lidded jar.  

  5. Chop the parsley and walnuts.

  6. Add all the ingredients together, adding anything additional such as salad leaves to taste. Drizzle with the dressing and mix. Add the toppings to serve

Vegan/GF Sweet potato brownies


  • 255 g sweet potato finely mashed

  • 160 ml maple syrup

  • 128 g almond butter or peanut butter

  • 1 tsp pure vanilla extract

  • 22 ml avocado oil (or sub melted vegan butter, melted coconut oil, or olive oil)

  • 48 g cocoa powder or cacao powder (the higher quality the better)

  • 1/4 tsp sea salt

  • 1 tsp baking powder

  • 60 g oat flour (made by swizzing up gluten free oats)

  • 50 g chopped raw pecans (or sub walnuts, but I like pecans better here)

  • 45 g dairy-free chocolate chips (optional)

Before you start : Preheat the oven to 190  degrees/170 fan/gas mark 5


  1. Add the sweet potato to a parchment-lined baking sheet. Bake for 25-30 minutes or until tender to the touch. Move to one side of the pan and wrap the parchment paper over top to steam. Let steam for 5 minutes. Then peel away the skin and mash in a mixing bowl (or food processor).

  2. Adjust the oven temperature to 180 degrees F (160 C) and line a 8×8-inch baking pan (or similar-size pan) with parchment paper. Set aside.

  3. To a large mixing bowl, add the sweet potato mash, maple syrup, almond butter, vanilla extract, and avocado oil and stir to combine.

  4. Add the cacao powder, sea salt, and baking powder and stir to combine. Then add the oat flour and stir until a thick, scoopable batter is achieved 

  5. Transfer the batter to your parchment-lined baking tin and spread into an even layer using a spoon or rubber spatula. Then top with pecans and chocolate chips (optional).

  6. Bake on the centre rack  30-35  minutes. The brownie edges should appear slightly dry and a toothpick inserted into the centre should come out mostly clean (a few crumbs are okay, but it shouldn’t be overly gooey). Remove from the oven and let cool in the pan for 30 minutes – 1 hour.

  7. Cut into 12 slices and serve

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