Cauliflower steaks are my newest addiction - they are filling, healthy, absolutely delicious and so versatile. This time I decided to make my cauliflower steaks with home made pesto and some Paprika Nussmesan from Chopfnuss. For those who still don’t know Chopfnuss they are a Swiss start up that make delicious vegan alternatives to parmesan which we love! This time I chose the Paprika flavoured one as I wanted to give my cauliflower steak an extra kick.

This Vegetable Fregola is my absolute favourite way to make Fregola - plus it’s healthy and vegan! Fregola is a fun Sardinian pasta that is a bit of a mix between pasta and risotto and it’s perfect for any sauce as it really soaks in all the flavours. I made this Fregola with Zucchini, Carrots, Potatoes, Onions and Artichokes but you can make it with any seasonal vegetables you can find at the market.

This Vegan Rice Paper Spring Rolls recipe is one of my favourite healthy things to eat and it’s also super fun to make especially if you are inviting friends over and they can fill their rice rolls with whatever filling they want. My favourite fillings are: carrots, cucumbers and marinated tofu.

This Vegan Mushroom and Spinach Sauté is my go to recipe on days where I don’t feel like cooking or days where I don’t have enough time to cook a bigger meal. This dish is perfect for a quick healthy lunch and is filled with vitamins and minerals like vitamin E and magnesium that support your immune system.

This vegan mushroom soup is the perfect cozy dinner when it’s cold outside - the absolute best healthy comfort food. Even though I made this recipe using only champignon mushrooms you can use any kind of mushroom (button mushrooms, oyster mushrooms, etc).

This vegan Lentil Soup with Potatoes is one of my favourite comfort foods in the winter. It’s extremely easy to make and doesn’t have much prep time - and the best thing about it is that you can make a little more of it and heat it up again the next day (this soup is really almost better the day after).

This delicious Red Lentil and Carrot Soup is perfect for colder days and when you need some healthy comfort food. It’s super easy to make, extremely cheap and incredibly tasty. Top it off with some vegan coconut yogurt for the perfect balance.

One of my favourite things to eat while in Barcelona is Coca de Escalivada. You could say that Coca de Escalivada is in some ways the Catalan pizza. You make a pizza like dough and add roasted veggies on top (usually onion, aubergine and red bell pepper but you can add anything you want really - anchovies, olives, potatoes…).

There is nothing I like more than a nice and yummy curry on cold spring days. Even though I usually make my curry with vegetables today I decided to make something different - a crispy tofu curry! The result was delicious and I especially liked how the sweet potato and tofu mix so well together to create this great taste and texture.

Aloo Gobi literally means Potatoes and Cauliflower in Indian and it’s a delicious and easy dish made with these two star components and a lot of yummy and healthy spices. It’s not only healthy and easy, it’s also vegan and low in calories. Another great thing about Aloo Gobi is that you can pre-make the cauliflowers/potatoes and then cook them with the spices later on which is great when you don’t have much time.

Sometimes it just feels like there is not enough time to cook, especially over lunch. This is where One Pot pasta comes in: it’s super easy to make, you literally put all the ingredients in one pot and wait and - it’s delicious! Last time I posted about the Tomato & Spinach One Pot which is one of my favourites but this time I wanted to make something a bit different and decided to use mushrooms and rosemary instead of the tomatoes (and keep the spinach as I love spinach and it’s super healthy).

Bok Choy just recently started popping up in our supermarkets and it used to be one of those vegetables I used to check out but never buy since I was never really sure how to cook it and every time I had it in restaurants it felt like a fancy time consuming preparation. One day after seeing it so many times I decided that it was time to buy it and cook something with it, and, after a couple of trials I discovered that not only is Bok Choy the easiest vegetable to cook but it’s also absolutely delicious.

Today I decided to make something a little more fun and serve the spaghetti inside the aubergine, with this recipe I recommend around 110g pasta per person as you will also be eating the aubergine and will get full faster. I tried the New Roots Vegan Ricotta for the first time to make this dish 100% vegan and was blown away - it tasted amazing and the texture was perfect!

These Roasted Leeks with Almonds are a very special dish - leeks are not the easiest ingredient and many people find them to be dull but this recipe really makes them the star of the show. By roasting the leeks you get this amazing smoky taste and by leaving them in olive oil salt and pepper for at least 4 hours the leeks really soften up and taste amazing. This is a very simple dish the only “issue” is the resting time so we really recommend you roast the leeks the day before you want to serve them, put them in the fridge and you’ll be ready for the day after with no stress at all.

Who doesn’t love Falafel? Apart from being delicious they are also a good source of fiber and protein and get you full quite fast so you usually don’t overeat. Falafel is made mainly of chickpeas which are full of vitamins, minerals and are known to aid in digestion and weight control. The only problem is that falafel is usually fried which adds calories and fat to this actually very healthy meal.

Yes, spinach is super healthy and is filled with vitamin K, vitamin A, vitamin C, folate, magnesium, iron etc etc but let’s be honest, spinach on it’s own can be quite dull if you don’t add cream or cheese (which makes it a little less healthy again). I fell in love with Catalan-Style Spinach the first time I tried it because of the great mix between the salty spinach and pine nuts and the sweet dry raisins - this is really a dish for everyone and I can imagine kids everywhere loving this dish as well.

This beetroot and ginger soup is absolutely perfect if you are looking for a light, healthy, delicious meal. Beetroots are not only super yummy they are also full of fiber, potassium, iron and vitamin C and have numerous health benefits including lower blood pressure.

I am the biggest pasta lover there is, this is also why I enjoy experimenting with new recipes especially with seasonal products. Today I made Spaghetti with Brussels Sprouts as I still had some Sprouts in the fridge and needed to make something with them. I really like baked Brussels Sprouts and this combination with the chilli/oily pasta was really delicious.

Topinambur or Jerusalem Artichoke is a potato looking root vegetable unfortunately not many people know about. This year I decided it was time to start cooking more with Topinambur and I’m already addicted to this soup I made using both Topinambur (Jerusalem Artichoke) and Cauliflower. I left the skin on the Topinambur and washed them carefully - the skin is edible, has a lot of nutritious properties and gives the soup and extra delicious taste. If you don’t want to keep the skin you can definitely peel the Topinambur like you would a potato.

Reading up on Jamaican broad leaf Thyme (a.k.a. Poor Man’s pork) I discovered that it is actually commonly used as a medicinal plant to treat conditions like cold, asthma, constipation, headache, cough, fever and skin diseases. It has also been found to be effective against respiratory, cardiovascular, oral, skin, digestive and urinary diseases. So this pesto is pretty much a super food!