Spaghetti with Lemon and Rocket

23 May


Ingredients: 500g spaghetti, 1/3 cup olive oil, 3 cloves garlic, 3 fresh red chillies (deseeded), 3 unwaxed lemons, 1 bag (about 120g) coarsely chopped rocket, halved cherry tomatoes 1/4 cup grated vegan or regular Parmesan cheese if you arent vegan, salt and pepper to taste



Cook the pasta in boiling water with a little salt and a dash of olive oil until al dente.

Meanwhile, mince up the garlic, rocket and chillies (you might want to taste them to see how they are first) and set aside. Zest and juice the lemons and set aside.

Drain the pasta and combine with the garlic, rocket and chilli mixture. Add the olive oil, lemon juice and zest, salt and pepper, cherry tomatoes and parmesan. Toss well.

Give the pasta a little taste to see if it needs more chilli, garlic, or lemon. Serve with a cool glass of white wine!


Beetroot and Cherry Borscht

9 Nov

A quick recipe from a while ago. ❤


Ingredients: 60g butter / marg, 1 large onion (thinly sliced), 1 large carrot (thinly sliced),
2 sticks celery (thinly sliced), zest and juice of one lemon,  750g raw beetroot (peeled and diced), 800ml stock, 2 bay leaves, 1 cinnamon stick, 1 bunch of fresh dill, 1 tsp allspice,
400g cherries (stoned – this takes ages, sorry), 120g vegan yoghurt or sour cream, salt and black pepper


Sauté the onions in the butter until clear. Add the carrot, celery and lemon peel/zest and continue for another three minutes, until everything starts to soften. Add the beetroot and cook for a further three minutes or so. Let everything bubble away for two minutes before adding the stock, bay leaves, cinnamon stick, dill, allspice, and some salt and a grind of pepper.


Bring to a very gentle simmer and cook for 10 minutes. Add the cherries and cook for a further five minutes, until everything is tender. Remove from the heat, then use a slotted spoon to pick out the cinnamon stick and berries. Leave to cool for a little bit and blend.

Serve in individual bowls, with a tablespoon and a half of soured cream/vegan yoghurt on top of each portion, followed by a sprinkle of chopped dill.


Jess’ Dissertation Mix

10 Sep

Jess is in the last 24 of writing their dissertation!

To help them get through Greta made a mix of fruit, nuts and vegan sweets.

This is not so much a recipe as a list of some tasty and high energy foods that we are eating today.


Greta Holding Fruit, Nut and Candy Mix 


Ingredients (In Any Quantities You Fancy!):


 Banana Chips

Dried Dates


Dried Cranberries

Dried Cherries

Dried Apricots



Brazil Nuts


Hazel Nuts


Boiled Sweets

Vegan Gummy Sweets



Mix of Dried Fruit, Nuts and Candy.



1) Mix the ingredients.

2) Eat.

3) Write!

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This Is My Body and Breakfast Ice Lollies

19 Aug

A quote which I read a few years ago has been playing on my mind recently.

“Good body image is not about looking in a mirror and saying ‘I love my body’, it is about looking in a mirror and saying ‘This is my body’.”

I can’t remember who said this so please let me know if it rings a bell for you too!

Anyhow, I have found accepting my body without prescription to love it very helpful.



Last week we veganised a recipe for Breakfast Ice Lollies that we found on pinterest (a mixture of a few actually). We didn’t manage to get any photos of them but they were super delicious, perfect for a summer morning.
We just mixed up a big pot of vegan yoghurt with a handful of blueberries and a handful of raspberries and 2 tablespoons of brown sugar. Then we froze them in Ice Lolly moulds, but little plastic cups and lolly sticks would work just as well.

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Sunshine Pie

29 Jul

On Saturday some of the Naked Vegan Cooking folks headed down to a fundraiser which was being put on by Manchester Misol which is a new organisation which brings people together in solidarity with migrants. It was a lovely sunny day and they served loads of amazing vegan food, we had an awesome time.

After the event we headed home and made this delicious pie, we called it Sunshine Pie because we made it on a very sunny day and it would work really well for a picnic.


Greta with Summer Pie



1 Pack Filo Pastry (Not Frozen)

Sunflower Oil – Approximately 4 tbs

Half an Onion

Half a Bulb of Garlic

About 100g Fresh Asparagus

About 100g Frozen or Canned Peas

4 Small Vine Tomatoes

Handful of Coriander

Handful of Chives

Handful of Sunflower Seeds

Salt and Pepper

You  could add some vegan cheese if you have it, but it is not necessary as the sunflower seeds provide protein and flavour.


Summer Pie



Check your pack of filo pastry and see what temperature it recommends cooking it at, then preheat your oven to that temperature.

If your sunflower seeds are not pre-roasted then fry them for a couple of minutes in oil and salt, then set aside for later.

Chop your onion and garlic. We cut the onion into big rings and the garlic into big chunks to save time and because we love the strong flavours, but you can chop finer if you prefer.

Fry your onions in sunflower oil on a medium heat for about 5 minutes, then add the garlic and fry for one more minute. Next add the asparagus and peas and fry for a final two minutes, then remove from the heat and add salt and pepper to taste.

Cut your tomatoes in half and grill (or fry without stirring) them quickly until they are soft but not browned. You can just fry them with the other veg but they will lose their shape and look less pretty.

Take a baking tray and lay down one sheet of filo pastry, then brush lightly with oil and add another, repeat up to five layers (or more if you wish).

Then spread the vegetable mixture over the pastry, leaving a gap of a few centimeters around the edges, and put the tomatoes on top. You could also add another few layers of pastry on top to make it more of a pie rather than a tart, we didn’t do this as we thought it looked pretty open. If you do add pastry on top then use a knife to score some slits on top so air can get out.

Bake for 10-15 minutes, until the pastry is golden brown.

Sprinkle on the chopped herbs and sunflower seeds.

Serve and enjoy!

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DIY Granola

6 Jul

Jess is on a working holiday in Greece at the moment, and while they are away Greta has been experimenting with making different types of Granola. Granola is a great breakfast option because you can make it in bulk at the weekend and then each morning just pour out a bowl and add your favourite vegan milk (we like almond). It is also a great recipe to try with kids as it is pretty easy and they can choose their favourite ingredients to mix in.


Greta holding tray of granola.


This recipe outlines the basics and different ideas on what to add, but experimenting is highly encouraged!

Basic ingredients:

2 cups of oats

1 cup crushed cornflakes

1 cup of chopped almonds

1/2 cup maple syrup

1/2 cup olive oil

2 tablespoons brown sugar

Pinch of salt


Substitutions and additions:

Swop the cornflakes for rice krispies.

Use peanuts, walnuts or pecans instead of almonds.

Try agave syrup instead of maple syrup.

Switch the olive oil to coconut oil.

Add 1 cup of pumpkin or sunflower seeds before baking.

Add 1 tsp of cinnamon, nutmeg or ginger before baking.

Add 2 tablespoons of uncooked quinoa before baking.

Add 1 cup of chopped dried fruit after baking.

Add 1 cup of dark chocolate chips after baking.



1) Mix together all the basic ingredients along with any spices or seeds you are using. If your nuts are already roasted you should wait to add them until after cooking.

2) Spread the mixture out on a baking tray, you could line it with baking paper for easy cleaning.

3) Bake at gas mark 2 for about 45 minutes, opening the oven and stirring occasionally. It will be ready when it looks toasty and won’t get crispy until it cools.

4) Allow to cool.

5) Mix in any dried fruit or chocolate you are using and store in an airtight container.


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Butternut squash stuffed with chestnuts

31 May

This poem is excellent

… and this butternut squash recipe is pretty good too.

Ingredients: 3 butternut squashes, 1 red onion, garlic (be generous!), 100g mushrooms, 1 x 200g pack of vacuum packed chestnuts, 1 glass of red wine, 1 stick of celery, salt and pepper to taste, olive oil, marg/butter.


Pre-heat oven to 180 C. Slice the squashes vertically down the middle. Scoop out the seeds and widen the cavity a little. Place face upwards in a roasting tray and drizzle with a little oil. Place in the oven for 25 mins.

Meanwhile, sweat down the onion with some marg/butter and a dash of olive oil. Add the celery, chestnuts, and mushrooms. Sauté until the veggies become softened and add the garlic. Add the wine and a little water, and season.  Keep stirring, adding a dash of water or wine if the mixture gets too drug for 10 mins. Then, mash the chestnut mixture roughly with a masher.


Take the butternut squash out of the oven and fill the cavity with the chestnut mixture. Place back in the oven for another 20-25 mins or until the squash is cooked. Enjoy!