Even though I love sweet potatoes and eat them often I had never made a soup using them before and I was pleasantly surprised. This sweet potato and carrot soup is not only an amazing comfort food for warmer days but it’s also super easy to make, healthy and vegan. I decided to add sage as it gives an extra kick to the soup and you don’t have to use much salt (or no salt at all if you prefer) to taste it.

This vegan version of the original Chilli con Carne is super flavourful and full of structure. It’s super easy to make, essentially you put everything in a pan and let it cook for a while and it’s easy to store or even freeze. In this recipe I ask for canned beans and passata but if you wish you can also use dried beans (you simply need to let them soak overnight) and you can even make your own tomato sauce.

Green Papaya Salad is my absolute favourite dish in the Thai cuisine - it’s fresh, filling and delicious and has that sweet and sour thing going on. Some people like to make their Green Papaya Salad with dried shrimp or other dried seafood and since I don’t really enjoy that I decided to make mine leaving out the dried seafood and replacing the fish sauce with soy sauce. In the recipe below you’ll find both options (fish sauce and no fish sauce) but to be honest I enjoy the soy sauce version much more myself. You can make Green Papaya Salad with Green Papaya but you can also make it with Green Mango or Jicama if these are easier for you to find.

There are so many times when I’m not sure what I want to eat but I know I want it to be filling, delicious and a bit “dirty” - these Vegan Tofu Burritos are one of my go-to dishes in these situations. They are easy and quick to make, super yummy, healthy but at the same time a bit messy. They also don’t require very many ingredients and are quite cheap which are additional points! You can make these Vegan Tofu Burritos in many different ways and you can add ingredients or remove ingredients. You can even use planted chicken or meat alternatives instead of the Tofu or you can use Chickpeas instead of the Black Beans

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.

I honestly love this Peanut Sauce so much - you can make it with Vegan Rice Spring Rolls, use it as a salad sauce or eat it with any kind of meat or vegetables - I especially like it with baked peas and broccoli sprouts.

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.

Not only is focaccia vegan but it’s also extremely simple to make. Before making home made focaccia at home for the first time I always thought it would be the most complicated thing and I then quickly realised that it’s one of the easiest breads you can make at home.

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).

These Vegan Vegetable Chips are what every dinner party needs. Thy are absolutely delicious and super easy to make and the best part is that you decide what veggies to use so you can use leftovers or go crazy with all kinds of veggies. This time I decided to use carrots, parsnip, sweet potato, beetroot and zucchini (my all time favourites are parsnip and sweet potatoes).

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.

These healthy no-bake power balls are my new go to snack - they are yummy and healthy and super super easy to make. I made these power balls using only 4 ingredients: maple syrup, peanut butter, chia seeds and oats (for the oats I used a porridge mix which also had some goji berries and sunflower seeds but you can also use plain oats or go crazy).

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.

Hummus has become one of our favorite dips and we have all had Baba Ganoush but have you tried Muhammara? Muhammara is a hot red pepper dip that originated from Aleppo, Syria and apart from being vegan and delicious it’s also super easy to make! Muhammara has got it all, it’s spicy yet sweet, thick but creamy and fits perfectly on a mezze platter with some Pita Bread, Hummus, Babaganoush or with meat/ fish. Something delicious you can also make are sandwiches with Muhammara and grilled vegetables.

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).