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Serves-4cauliflower steaks


1 medium cauliflower

For the marinade:

  • 35g fresh coriander
  • thumb-size piece of fresh ginger
  • 1 scotch bonnet /jalapeno
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne pepper
  •  juice of lime
  • sea salt and freshly ground black pepper


1. Preheat the oven to 200C/gas mark 6.
2. Place all the marinade ingredients into a food processor or mini blender and blitz until coarse but spreadable.
3. Remove the leaves from around the cauliflower, but don’t remove the bulb at the bottom, as this is what will keep your steaks intact. Halve the cauliflower and, working from the cut side out, slice each steak around 1cm thick you will probably only get two full steaks from each half but you can roast the remaining florets in the same way.
4. Generously brush the steaks with the marinade. If you want to do this ahead of time, you can leave them to marinate in the fridge until you need them.
5. Place the steaks on a roasting tray and loosely cover with foil. Roast for 15-20 minutes before removing the foil for a further 10 minutes, turning once.
6. This next step is optional ……..Heat a griddle pan to a medium-high heat and finish the steaks off in the pan to mark/sear on both sides. Serve with your chosen accompaniment.

Fabulously Fragrant Cruciferous Curry

Ingredientscurry recipe

1 tbs coconut oil 1 small cauliflower and 1 head of broccoli
1 tbs turmeric ½ tbs ginger powder
1 tsp cardamom 1 tsp coriander
1 tsp cumin 1 tsp red chili pepper flakes
¼ tsp cinnamon ¼ tsp nutmeg
a can of coconut milk 4 – 6 cups water
1 tsp tamarind paste 6 tomatoes
salt to taste
fresh coriander(optional)


Melt the coconut oil in a pan, over medium heat.
Break or cut the cauliflower and broccoli into smaller pieces.
Stir-fry the cauliflower and broccoli for a minute.
Add the spices. Add the coconut milk, water and tamarind paste.
Let simmer until the vegetables are tender.
Chop the tomatoes and add to the curry. Let simmer for another minute.
Check taste and add salt if you’d like to.
Sprinkle fresh coriander on top.


Low-Carb Cauliflower Creamed SpinachSERVES 4-6 (GLUTEN FREE)


  • 1 head cauliflower (1 ½ lb/680g)
  • 2 tablespoons neutral oil, melted (e.g. grapeseed, coconut)*
  • 2 tablespoons hot sauce
  • 3 teaspoons onion powder
  • 2 teaspoons paprika
  • 1/4 teaspoon salt
  • 1 bell pepper (orange or red)
  • 1/3 cup purple onion, diced
  • 1 1/4 cup cheddar cheese, shredded
  • 1 tomato, chopped
  • 1-2 jalapeno peppers, sliced
  • For garnish: Avocado, Cilantro


  1. Preheat oven to 425°F. Spray/grease a large ovenproof skillet pan (e.g. 12” cast iron pan).
  2. Cut cauliflower into florets, then put them into a large bowl. Whisk melted coconut oil and hot sauce together. Pour over cauliflower and mix well. Add onion powder and paprika. Stir until evenly coated. Transfer spiced cauliflower to greased skillet pan. Sprinkle with salt.
  3. Place pan in oven and bake for 15 minutes. Flip cauliflower and bake for another 15-20 minutes, until golden brown. Sprinkle bell pepper, purple onion, cheddar cheese, tomato pieces and jalapeno peppers on top of cauliflower. Bake for another 5 minutes, or until the cheese is melted. Top with chopped avocado and cilantro, then serve immediately.

*If using coconut oil for savory dishes, you may wish to opt for processed (deodorized) coconut oil. It doesn’t impart the same coconut scent.
**Reduce if you prefer things less spicy. You can always add more hot sauce at the end.

Chickpea and Artichoke One-Pot Wonder

Bliss in a Dish

serves 4-5

Dreena Burton’s Bliss in a Dish (Chickpea and Artichoke One-Pot Wonder) is a hearty and satisfying plant-based casserole. The recipe is a combination of all of our favorite wholesome ingredients, including chickpeas, artichokes, potatoes, tomatoes, red bell pepper, garlic, and olives, that are then tossed with a variety of herbs and baked to perfection. Bring your loved ones to the table with a dish that will fuel them with nutrients and show them how much you care.

  • 2 cups chickpeas, rinsed and drained
  • 2 cups artichoke hearts, quartered
  • 2 cups Yukon gold potatoes, cut into 1″ cubes
  • 1 cup tomatoes, chopped
  • 1 cup red bell pepper, diced
  • 1/3 cup kalamata olives, pitted and sliced in half
  • 2 garlic cloves, minced or grated
  • 3 tablespoons water
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Freshly ground black pepper, to taste
  1. Preheat oven to 400°F.
  2. Place potato cubes in a large pot of water. Cover and bring to a boil, then lower temperature to medium-low and cook for 15-20 minutes or until tender. Drain. (You can also steam potatoes)
  3. Transfer potatoes and other ingredients (except vinegar) into a large bowl and toss to combine.
  4. Place mixture in a large casserole dish and cover with foil. Cook 20 minutes then stir.
  5. Replace foil and cook an additional 20 minutes until potatoes are fully tender and other vegetables are soft.
  6. Add vinegar, stir, then bake an additional 15-20 minutes.   Remove from oven and serve hot.

Maple Roasted Brussels Sprouts

For the Brussels Sprouts haters!!!Maple Roasted Brussel Sprouts

  • 1 pound Brussels sprouts, ends trimmed and outer leaves removed and halved
  • 1 medium sweet onion, slices
  • 1 large apple, peeled, cored and cubed
  • 1 tablespoon olive oil
  • 2 tablespoons maple syrup
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Toss the Brussels sprouts, onions and apples together in a bowl.
  3. Mix the olive oil, maple syrup, salt and pepper together then drizzle over Brussels sprouts mixture. Stir until everything is coated (add another tablespoon of maple syrup if you so desire) and place on a greased baking sheet.
  4. Bake for 25-30 minutes, stirring a few times while baking, until apples are tender, onions soft and Brussels sprouts begin to caramelize.  ENJOY!


Cheesy Hasselback Potatoes -6 servingsDINNER SIDES

  •  4 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 6 cloves garlic, minced or finely diced
  • 6 med Yukon potatoes, scrubbed & dried
  • Kosher salt and ground black pepper
  • 1/2 cup shredded Parmesan

Preheat the oven to 450 degrees F and line a baking sheet with foil.

In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat.

Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper.

Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.

Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately.

Quinoa-Cranberry Stuffed Acorn Squash



  • 2 medium acorn squash (2 to 2 1/4 pounds each)
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • Kosher salt and freshly ground black pepper
  • 1 small onion, chopped
  • 1 cup red quinoa, rinsed well
  • 1 teaspoon mild curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup dried cranberries
  • 1 cup loosely packed fresh parsley leaves, chopped
  • 1/4 cup roasted, salted and shelled pistachios, coarsely chopped


Position an oven rack in the middle of the oven; preheat the oven to 400 degrees F.

Cut each squash in half lengthwise and scoop out and discard the seeds. Arrange the halves in a large baking dish, flesh-side up.

Whisk together the vinegar, 2 tablespoons of the oil and the maple syrup in a cup. Brush the flesh side of the squash halves with some of the maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Put the squash flesh-side down in the baking dish, then brush the skin side with maple mixture and sprinkle with 1/4 teaspoon salt and a few grinds of pepper. Roast until the squash is fork-tender, 50 to 60 minutes. Poke the inside of the squash halves with a fork and brush generously with more of the maple mixture.

Meanwhile, heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add the quinoa, curry powder, cinnamon, and 1 teaspoon salt and stir until the spices are toasted, about 1 minute. Add 2 cups water and bring to a simmer. Lower the heat, cover the pan and simmer, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed, 15 to 18 minutes. Remove from the heat and let sit, covered, for 5 minutes. Uncover and stir in the cranberries, remaining maple mixture, half of the parsley and half of the pistachios.

Stuff the squash halves with the quinoa and sprinkle with the remaining parsley and pistachios. Serve warm or at room temperature.

Cook’s Note

The squash may be baked and stuffed the day before and refrigerated. To reheat, cover the baking dish loosely with foil and reheat in a 350-degree F oven, checking the squash every 5 minutes until it is hot.





Author: Jennifer Strohmeyer-Virtually Vegan Mamaportobello


  • 4 Portobello mushrooms
  • 1 sheet  puff pastry
  • 3½ ounce(s) of shiitake mushrooms
  • 1 cup(s) of white button mushrooms
  • 2 cup(s) of baby spinach
  • 3 small shallots, peeled and roughly chopped
  • 3 cloves garlic, peeled and roughly chopped
  • 2 sprigs fresh tarragon, stemmed
  • 6 red potatoes, cut into ½ inch pieces
  • 1 tbsp. of minced fresh parsley
  • 8 ounce(s) of baby carrotsSHIITAKE
  • ½ cup(s) of red wine
  • 1¾ cup(s) of no salt added vegetable stock
  • 3 tsp. of butter
  • 2 tbsp. of date syrup
  • ¼ tsp. of pure vanilla extract
  • 2 pinch of freshly ground black pepper
  • 1 tsp. of olive oil


  1. Preheat oven to 400 degrees F.
  2. For the Red Wine Sauce: Combine ½ cup red wine and 1 cup vegetable stock in small saucepan. Simmer uncovered for 20 minutes. Stir in 1 tbsp date syrup and set aside. Reheat on low right before serving and drizzle over Wellington’s.
  3. For the Roasted Red Potatoes: Combine potatoes, olive oil, ¼ cup vegetable stock, fresh parsley and black pepper in a small Pyrex or roasting pan and toss to coat potatoes. Roast 40 minutes or until tender and golden brown. Add extra vegetable stock if needed and stir occasionally to prevent sticking/burning.
  4. For the Duxelles: Add spinach, shiitake, button mushrooms, shallots, garlic, and tarragon to a food processor and pulse until finely chopped. Add 2 tsp.Butter to a large sauté pan and set over medium heat. Add the mushroom mixture, ¼ cup vegetable stock and sauté for 10 minutes until most of the liquid has evaporated. Season with a pinch of black pepper and set aside to cool.
  5. For the Glazed Baby Carrots: Combine 1 tbsp date syrup, vanilla and ⅓ cup vegetable stock in small bowl, stir to combine. Melt 1 tsp.butter in a large sauté pan over medium heat. Add carrots and sauce; simmer on medium heat until carrots are cooked through about 20 minutes. Deglaze the pan with more vegetable stock if needed.
  6. For the Portobello Mushrooms: Gently scrap gills from Portobello mushrooms with a spoon. Place mushrooms on baking tray lined with parchment paper or non-stick baking mat. Bake in preheated oven for 10 minutes, set aside. Cut pastry sheet into 4 equal parts.Using a spoon, cover each mushroom with a layer of duxelles (make sure to fill the back cavity of the mushroom with the duxelles).
  7. Place a mushroom in center of each pastry sheet, cavity side up. Fold pastry around the mushrooms and enclose entirely, press down lightly with fingers to make sure it is sealed completely. Place mushrooms, with folded side down, on baking tray lined with parchment paper or non-stick baking mat. Bake mushrooms in 400 degree oven until pastry is golden brown for 20-25 minutes.

Laura’s Burrito-Stuffed Sweet Potatoes

Includes recipes for Rustic Salsa and THE BEST Guacamole

Makes 2 to 4 servings

from The First Mess Cookbook  Copyright © 2017, Laura Wright.

IngredientsBurrito-Stuffed Sweet Potatoes

  • 4 small sweet potatoes (mine came to about 2 1/2 pounds total)
  • 1/2 cup uncooked brown basmati rice, rinsed
  • 1 cup cooked black beans (I used canned, rinsed and drained)
  • 1 teaspoon ground cumin
  • 1/2 garlic clove, minced
  • 1/2 teaspoon olive oil
  • 1 teaspoon tomato paste
  • Pinch of salt

Rustic salsarustic salsa

  • 1 yellow or red bell pepper, seeded and chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, chopped (mine came to about 3/4 cup chopped)
  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped fresh cilantro leaves
  • 1 1/2 teaspoons olive oil
  • Salt and pepper, to taste


  • 1 ripe, medium avocado
  • 1/2 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro leaves
  • Generous pinch of salt
  1. Preheat the oven to 400 degrees Fahrenheit. Line a baking dish with parchment paper.
  2. Place the sweet potatoes in the baking dish, and prick each one a couple of times with a fork. Slide the sweet potatoes into the oven and bake until very tender, about 45 minutes (mine took 5 to 10 minutes extra since they were a little bigger than specified).
  3. In a medium saucepan, combine the basmati rice, black beans, cumin, garlic, olive oil, tomato paste and salt. Pour 1 1/4 cups water into the pot. Cover and bring to a boil over medium heat. Lower the heat to a simmer, and cook until all of the liquid is absorbed, about 40 minutes. Cover and set aside to keep the rice warm.
  4. Make the rustic salsa: In a medium bowl, combine the bell pepper, cherry tomatoes, red onions, lime juice, cilantro and olive oil. Season the mixture with salt and pepper, and toss to combine. Set aside.
  5. Make the guacamole: Peel the avocado and extract the pit. Place the avocado flesh in a medium bowl and mash with a fork. Once you’ve broken it up a bit, add the garlic, lime juice, cilantro and salt. Mash the avocado until the seasoning is evenly distributed and you have a chunky paste. Set aside.
  6. Place each baked sweet potato in a shallow bowl. Cut along the top of the sweet potato and pull back the skin. Spilt the sweet potatoes a little bit to make room for the fillings.
  7. Divide the rice and bean mixture among the sweet potatoes (spillover is fine!). Top each bowl with 1/4th of the rustic salsa. Finish each plate with a dollop of the guacamole and some shredded cabbage on top. Serve with hot sauce on the side if you wish.

Homemade Vegetarian Chili

This recipe came from from Cookie and Kate

Ingredients for Homemade Vegetarian Chilihomemade vegetarian chili

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • ½ teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*, with their juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

Directions for Homemade Vegetarian Chili

In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

Add the garlic, chili powder, cumin, smoked paprika (go easy on the paprika if you’re sensitive to spice) and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.

For the best texture and flavor, transfer 1 ½ cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)

Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days