Black bean chilli

Serves 6


400 g can chopped tomatoes

1 large onion, chopped

3 cloves garlic, crushed

1 tsp olive oil

400 g can black beans, drained and rinsed

400 g sweetcorn, drained (frozen or tinned)

400 g tomatoes, chopped

500 g passata

1 tsp ground cumin

½ tsp chilli powder

1 tsp dried oregano

½ tsp cayenne pepper

To serve: Quinoa or brown rice.


Heat oil in large, heavy bottom saucepan.

Cook onion and garlic about 5 minutes, making sure not to brown, until onion is transparent.

Add the oregano. Stir with onion and garlic and cook another minute.

Add tomatoes and tomato sauce, stirring all together.

Add all remaining dry seasonings keeping in mind you can always adjust seasonings as you go.

Simmer at low heat another 3-5 minutes.

Add in the beans and sweetcorn, continue to simmer several more minutes, blending all together gently.

Continue to simmer and adjust seasonings, adding in more oregano, cayenne, etc. if needed.

Serve over brown rice or quinoa.

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Super-simple roasted cauliflower

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Makes 2 servings

* Gluten-free if using gluten-free spices



small cauliflower, chopped

1 tbsp   coconut oil, melted

1 tbsp   curry powder

1 pinch black pepper



Preheat oven to 205C/400F and line a baking sheet with parchment paper.

Mix the coconut oil, curry powder and black pepper in a large bowl.

Add the cauliflower and ensure it is well coated.

Spread cauliflower pieces on the parchment paper.

Bake for about 10 minutes until slightly golden. Cooking time will depend on size of pieces, so make sure you check it. When golden, use tongs to flip pieces over.

Bake for another 10 minutes or so until that side is slightly golden.

Delicious served with quinoa or wholegrain rice and other veg of choice, such as peas. Shown here with fresh parsley and chickpeas and tomatoes.  

This is so tasty and has become one of our favourites!

Very quick and easy tofu stir fry

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Serves 2


1 pack mixed vegetable stir fry

1 pack marinated tofu

2 tsps frozen chopped garlic

2 tsps frozen chopped ginger

1 cup cooked quinoa

handful unsalted cashews

1 tbsp water or vegetable stock made with reduced salt stock cube (optional)

dash black pepper


Heat the water or stock in a wok or large frying pan on a medium-high heat.

Add the tofu and cashews and stir-fry for 2 mins.

Add the vegetables, garlic and ginger and stir-fry continuously for another 3 mins.

Once everything is cooked, stir in the cooked quinoa and heat through. Season.

Serve in warm bowls. Enjoy!  

This stir fry is really tasty, nutritious and oil-free. I use frozen garlic and ginger because there’s no waste and it’s really quick and easy to use. No more bits of forgotten mouldy ginger lurking at the back of the cupboard!

Quinoa is a great source of veggie protein but feel free to substitute for wholegrain rice or wholewheat noodles.

Vegetable stir fry

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Makes 2 servings

* If using gluten-free spices, coconut aminos or gluten-free tamari, and gluten-free vegetable stock


2 tbsp sesame oil

2 cups broccoli, chopped

1 cup red pepper, chopped

1 cup yellow pepper, chopped

1 cup green beans, chopped

1 cup baby sweetcorn

½ cup sweetcorn

1 clove garlic, minced

½ tsp ginger, grated

1 tbsp coconut aminos or gluten-free tamari

3 tbsp vegetable stock

1 tsp cornflour

4 tsp sesame seeds

2 cups cooked wholegrain rice or wholewheat noodles



Heat the sesame oil in a wok, add broccoli and stir fry for 1-2 minutes.

Add peppers, green beans, baby corn, corn, garlic, and ginger. Stir fry for another 1-2 minutes until crisp-tender.

In separate cup mix together soy sauce, stock, and cornflour. Mix well to break up clumps of cornflour.

Add the liquid to the wok and cook until desired tenderness is reached.

Serve with rice and top with sesame seeds.