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!

This month we decided to try out some natural vegan products and Affechrut was on the top of our list. Affechrut makes a Vegan substitute for minced meat that you can use to make meatballs or for example also Hamburgers. The great thing about the Affechrut mince mix is that it’s made with natural ingredients (it’s not one of those products you get scared at when reading the list of ingredients). All you will find are peas, flax flour, spices, salt, potato starch, sugar, mixed mushrooms and citrus fibers. All of this at 345kcal for 100g (one pack of 125g is perfect for 2 people) so this means it’s also great for your diet.

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.

Baba Ganoush is a delicious dip made with grilled Aubergines. Similar to Hummus, Baba Ganoush is eaten with pita bread or raw vegetables such as carrots, fennel, peppers or cucumber. Traditionally Baba Ganoush is made by grilling the eggplants on an open flame which gives the dish an additional layer of smoky flavour but for this recipe you will only need your oven.

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.

Vegan Cookies are definitely not just for vegans - try these ones and you will understand why. They are fluffy, delicious and 100% chocolatey! The only real difference is that you will be working with vegan butter and almond milk - how could they not be good. When making these cookies make sure you don’t make a lot more or a lot less than 16 as this means that you will have made cookies that are too big or too small and this will affect the cooking time in the oven.

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!

I find this Roasted Red Pepper soup extremely comforting in the winter time when you heat it up but you can also enjoy it cold during the summer as a sort of Gazpacho. Make sure you buy good tomatoes as when you are working with few ingredients it’s really the quality of the ingredients that matters. A great vegan dish all year round

This week we got our first Christmas present from Braun -the Multiquick 9 Hand Mixer and we couldn’t wait to try it out. We decided to make delicious home made Almond Milk as a first recipe. This home made Almond Milk recipe can literally be made by anyone (you need no cooking experience at all) and is done in 5 Minutes!

Roasted Beets are absolutely delicious as the process of roasting them really brings out their sweetness and caramelised taste. Because of this sweetness it is best to pair Roasted Beets with either meats like turkey, beef brisket or salmon but our all time favourite are Roasted Beets with Goats Cheese and Roasted Beets with Green Beans.

This spicy lentil and chickpea salad is my absolute obsession. It’s not only super healthy (beluga lentils are full of fibre, chickpeas full of proteins and green beans are a great vitamin source), but also so easy to make and absolutely delicious. I also really like my salads to have an extra kick and adding the Sriracha sauce to this salad really brings out some amazing flavours.

Homemade vegan dumplings with a vegetable base of mushrooms and carrots. The beauty of homemade dumplings is that you can really make them however you want with the ingredients you prefer. A fun activity to make with friends or family.

As a Halloween special I decided to fill this hollowed out Pumpkin with Pumpkin Risotto - hollowing out the pumpkin will take around 5 minutes and you will be cooking the pulp you extract from inside. I decided to make this version vegan but you can always add Grana Padano in the end when the Risotto is almost fully cooked.

This time I decided to make my Flammkuchen with Potatoes and Rosemary as that’s what I had left in the pantry and the result was absolutely delicious. There is nothing I love more than the taste of crunchy oven baked potatoes - on top of crunchy Flammkuchen and in between them a layer of Crème Fraiche. I also tried to make a vegan version using this vegan cheese spread and the taste was incredible.

Chickpea Soup is one of the heartiest meals for the Autumn/Winter season. This soup is full of flavours and as soon as you start eating it your entire body warms up. Not only is it delicious, it’s also very healthy and full of proteins. We usually make our Chickpea Soup with dry chickpeas, but you can use pre-cooked / canned chickpeas as well.