Capsicum Potato Fry

I opted to use red sweet peppers instead of green ones in this recipe.

Baby Aubergine/Eggplant and Peanut Curry

Here’s the recipe I used.

Maple-Dijon Brussels Sprouts

I found that my sprouts needed far less time than the recipe called for, so keep an eye on them so they don’t burn.

Orzo with Beetroot

This recipe combines orzo and beets.  I opted to use spinach in the place of rocket. This dish has a surprisingly delicate and mildly sweet flavour. I do not think the citrus peel is required.

The author recommends adding feta if you like, or skipping it for a vegan version.

Chard/Mangold Lentil Gratin

Here’s the recipe.

Parsnip Oven Fries

These parsnip fries are nice if you want to indulge a little, but not too much. The basic recipe is vegan, and you can choose your dipping sauce according to your preferences.

Vegan Chocolate Cake with Chocolate Frosting

I halved this recipe, and didn’t use preserves. I added little extra sweetener, and slightly changed the proportions to create a frosting rather than a ganache. I used tahini as the nut butter and hazelnut milk as the non-dairy milk.

Vegan Shakshuka

I usually prefer food which is vegan by design over meat substitutes. However, I’m glad I decided to give this tofu vegan shakshuka a try. It was delicious, with a good amount of heat and no obvious tofu taste, which I would have considered out of place in this dish.

 

Spicy Stir Fried Zucchini/Courgette

This recipe mixes ginger, Korean kochujang chili paste, sesame oil and zucchini for a simple vegetable dish. It would be nice with a side of rice.

Eggplant/Aubergine with Potato and Sweet Pepper

I made this dish using a recipe which is no longer online. It required one eggplant, a couple of tomatoes, a few potatoes, an onion, 1 red chilli, 1 clove of garlic, 1 teaspoon paprika powder, 1 sweet red pepper, olive oil, salt, and fresh parsley, basil and sage.