Green Cupcakes

You know what they say, when life gives you stale bread, make bread cutlets! 🤪 It’s something we’ve been doing in our household since I was a child. It’s super easy, just soak the bread in (plant-based) milk and add some herbs and spices. I like to add nutritional yeast, garlic powder, and I also mix them with fried onions. Then, they’re fried and served with homemade roasted tomato sauce and basil. Delicious! 🤤

Recently, I was kindly gifted Ceri Jones’ book “It Starts with Veg”. The book is packed with 100 easy and delicious seasonal recipes, perfect for any occasion. Ceri focuses on 40 vegetables, from the ever-present potato to the more unusual ones like celeriac, showcasing the best ways to prepare each. The book is written in a friendly and easy-to-follow style and the recipes are jam-packed with flavour. While not fully vegan, it is easy to adapt the recipes to a plant-based diet. I also love all of Ceri’s quick swap and upgrade ideas.

The first recipe that caught my eye was the cauliflower steaks with puy lentils and salsa verde. I whipped it up for myself and a friend, and we both really enjoyed it. The flavours were fantastic, complementing each other perfectly. 👌

Lemon Lavender Cake 🍋

It might be the best lemon cake you have ever eaten! 🤪 It is so beautifully moist and flavourful, a bright lemony with a subtle hint of lavender. It also so straightforward to make and keeps well for several days, allowing you to enjoy it throughout the week. And the best part? It only takes 15 minutes to prepare! ☺️

Ps. Lavender pairs so well with lemon but if you don’t have it at home, you can skip it.

320g plain flour
250g sugar
3tsp baking powder
250ml plant-based yoghurt
120ml olive oil
80ml lemon juice
2tbsp lemon zest
1tsp lavender petals, finely crushed
Pinch of salt

Preheat oven to 180°C (gas mark 4). Grease a 23cm round tin (I used coconut oil for that).

In a large bowl, whisk together flour, sugar, baking powder, and salt.

In a separate bowl, whisk together yoghurt, olive oil, lemon juice, and lemon zest.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Gently fold in the lavender petals.

Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.

Let the cake cool in the tin for a few minutes before transferring to a wire rack to cool completely. Dust with icing sugar and decorate with additional lavender petals (optional).

Thai Tofu Scramble

I was craving tofu scramble, but was bored with my usual options, so I decided to get creative with a Thai-inspired twist. ☺️

280g firm tofu, drained and crumbled
2 tbsp olive oil
1 small onion, diced
1 clove garlic, minced
1 red bell pepper, sliced
100g tenderstem broccoli, cut into bite-sized pieces
1 tbsp red curry paste (adjust to spice preference)
120ml coconut milk
2 tbsp soy sauce or tamari
Salt and pepper to taste
Chopped fresh Thai basil, for garnish (optional)

Crumble the tofu with your hands.

Heat oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened, about 2 minutes. Add the bell pepper and broccoli cook for another minute.

Stir in the red curry paste and cook for 30 seconds, releasing the fragrant aromas.
Add the crumbled tofu, coconut milk, soy sauce, and a pinch of salt and pepper.

Bring to a simmer and cook for 5-7 minutes, or until the tofu is heated through and the sauce has slightly thickened.

Taste and adjust seasonings with additional soy sauce, salt, or pepper if needed.

Serve hot, garnished with fresh Thai basil (optional) and enjoy it on toast or with rice.

Warm Spring Salad with Roasted Baby Potatoes, Radishes, Green Beans & Chickpea in Dill Vinaigrette 💫

This warm salad is the perfect antidote to those lingering spring chills in the UK. We’ve got tender roasted baby potatoes (parboiled for even cooking!), crisp radishes, green beans, and nutty chickpeas, all tossed in a creamy, subtly sweet dill vinaigrette. It’s a satisfying and comforting way to chase away the cold and celebrate the (hopefully soon to be!) sunny days ahead.

750g potatoes, washed and halved
1 can chickpeas, drained and rinsed
180g runner beans, trimmed and halved
200g radishes, halved
4tbsp olive oil
1tbsp fresh thyme
1tbsp maple syrup
1tsp smoked paprika
3 garlic cloves, minced
Salt

For the dill vinaigrette:

20g dill, finely chopped
10g parsley, finely chopped 
1 small banana shallot, finely chopped 
2tbsp rice vinegar
1/2tbsp dijon mustard
1/2 tbsp maple syrup
4tbsp olive oil
Salt

Boil the halved baby potatoes in a pot of salted water for 8-10 minutes, or until they are fork-tender but not mushy. Drain them well.

Preheat your oven to 200°C (400°F).

In a large bowl, toss the potatoes, chickpeas, runner beans, and radishes with olive oil, thyme, maple syrup, smoked paprika, minced garlic, and salt.

Spread the vegetables on a baking sheet in a single layer and roast for 25-30 minutes, or until the potatoes are golden brown.

While the vegetables are roasting, in a small bowl, whisk together the chopped dill, parsley, shallot, rice vinegar, Dijon mustard, maple syrup, olive oil, and salt.

Pour the dill vinaigrette over the vegetables and toss gently to combine.

I veganised one of my childhood favourite comfort foods. ✨ These lazy dumplings (that’s the actual name!) with tofu bring back all the good memories, with a fun twist: pistachio breadcrumbs! The recipe is on the blog (the link is in my bio) ☺️

This week was a whirlwind in the kitchen - full of cooking adventures and unwavering enthusiasm. 🥴 While some creations didn’t quite make the Insta-cut (…) I’m officially kicking off with a delicious Greek-inspired salad. It’s packed with roasted baby potatoes, a variety of olives, cherry tomatoes, homemade vegan feta tofu (recipe on my feed!) and lots of fresh parsley, oregano and garlic. 🌿

Yesterday I revisited one of the first recipes I posted here, potato pancakes (moskale). This time, I served them with a vibrant combo of creamy green pea puree, toasted pine nuts, and a tangy tomato salsa (inspired by an recipe). It’s the perfect mix of textures and flavours: sour, sweet, creamy, crunchy – you name it! Plus, it’s packed with hidden nutrients – a win for taste buds and health. Highly recommend giving this a try! ☺️

To make the potato pancakes:

500g potatoes, boiled and mashed
250g plain flour
150ml plant-based plain yoghurt
Olive oil
Salt and pepper

In a large bowl, combine the mashed potatoes, plain flour, and plant-based yoghurt. Season generously with salt and pepper, mixing everything well until a cohesive dough forms.

Heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, scoop out a portion of the potato mixture using a spoon. Gently flatten the mixture into a patty between your palms.

Add the potato pancake to the hot oil in the skillet. Cook for a few minutes per side, or until golden brown and crispy. You can gently press down on the pancake with a spatula while frying to ensure even cooking.

Once the pancake is golden brown on the bottom, carefully flip it over using a spatula. Fry for another 2-3 minutes on the other side until golden brown and crispy.

Transfer the cooked potato pancake to a plate lined with paper towels to drain excess oil. Repeat the first steps with the remaining potato mixture, adding more olive oil to the pan as needed if it gets too dry.

To make the green pea puree:

175g frozen green peas
130g plant-based plain yoghurt
2 tbsp olive oil
2 garlic cloves
Salt

Take the frozen peas out of the freezer and let them thaw slightly at room temperature for about 5-10 minutes. This makes them easier to blend and achieves a smoother consistency.

In a food processor or blender, combine the frozen peas, plant-based yogurt, olive oil, and minced garlic. Blend until smooth and creamy. Add salt to taste and blend again for a few seconds to combine.

Creamy Oyster Mushroom and Savoy Cabbage Soup ✨

As you can probably tell by now, I am going through my oyster mushroom life stage, can’t get enough of them! This dish has been inspired by a recipe for Lviv tripe soup I stumbled across when I was looking for some inspirations for the Polish Flaczki recipe you can see a few posts ago. Together with subtly sweet Savoy cabbage, aromatic ginger and thyme, and crispy oyster mushrooms, it creates another beautifully nourishing and comforting dish, perfect for this windy weather.

4tbsp olive oil
1 savoy cabbage, chopped
2 carrots, cut in thin strips
1 parsnip, cut in thin strips
1 large onion, chopped
300g oyster mushrooms, sliced
250ml single soya cream
1.2l veggie stock
1tbsp tamari
1tbsp fresh thyme
1/2tsp ginger, grated
2 bay leaves
Salt and pepper to taste

Heat 2 tbsp olive oil in a large pot over medium heat. Add the onions, carrots and parsnips and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

Add the chopped savoy cabbage and cook for another 2-3 minutes, until the cabbage starts to wilt.

Pour in the vegetable stock, bring to a simmer, and add the thyme, grated ginger, and bay leaves. Season with salt and pepper to taste. Cover the pot partially and simmer for 15-20 minutes, or until the vegetables are tender-crisp.

While the vegetables simmer, saute the sliced oyster mushrooms in a separate pan with 2tbsp of olive oil. When the mushrooms are golden brown and tender, add the tamari sauce to the pan. Toss the mushrooms to coat them evenly and cook for another minute or two, allowing the flavors to meld. Set aside.

Once the vegetables are cooked, remove the bay leaves and add the cooked oyster mushrooms to the pot. Stir in the single soya cream and heat gently for another 2-3 minutes, until warmed through.

Taste and adjust seasonings with salt and pepper as needed.

Rose Babka with Cashew Nut Frosting and Pistachios ✨

Polish Babka is a sweet yeast cross between enriched bread and a cake traditionally served at Easter. Since it is not overly sweet, it is also a popular breakfast or snack food. It is made with a rich dough shaped into a ring and baked in a Bundt pan. It is often decorated with icing, but this time I went for a
creamy cashew frosting and pistachios that add a nutty crunch.

600g plain flour
160g grated apples (around 2 apples)
280ml plant-based milk
100ml agave syrup
80ml olive oil
1 tbsp rose water
2 x 7g dry yeast sachets
A pinch of salt

In a small saucepan, mix the milk, rose water and agave syrup. Warm it up (do not boil) and put it aside.

Pour the flour into a bowl, mix with the yeast and salt. Add the still-warm blended mixture together with the apples and mix slowly with a spoon until the ingredients are roughly combined; add the oil and mix again.

Then knead the dough (you can use a mixer - a hook or spring-shaped tips because the dough will be quite loose) for 7-10 minutes. Cover the smooth dough with a cloth and leave to rise in a warm place for about 1 hour.

Grease a 27cm bundt tin with oil and sprinkle with flour, shaking off the excess. Put the dough in (it should not reach more than half the height of the mould) and let it rise again, covered, for about 1/2 hour.

Put in the oven and bake for 30 minutes at 180C / gas mark 4 or until a toothpick comes out clean. Cool in the form, then put it upside down on a platter.

To make the cashew frosting, add all the ingredients to a blender and blend on high until creamy and smooth, scraping down sides as needed. Place the frosting in the fridge for several hours to firm
up.

Once the frosting has thickened, spread a generous layer over the top of the cake. (If the frosting is too hard to spread just out of the fridge, let it sit on the counter for a bit to soften).

Trying a new vegan twist on a classic! 🇵🇱 This hearty soup is inspired by Polish Flaczki (tripe soup) but made entirely plant-based with a mix of oyster and shiitake mushrooms (though it works great with just oyster mushrooms, too!). Although I can’t say I have ever tried the original tripe soup, this mushroom version is bursting with flavour and is perfect for a cosy night in. This recipe makes a very generous four servings, but feel free to halve it if you’re cooking for a smaller crew. 

500g oyster & shiitake mushrooms
1/4 celeriac, grated
2 carrots, grated
1 parsnip, grated
1 large leek, thinly sliced
2 tbsp tomato puree
3 garlic, minced
2 bay leaves
1/2tsp allspice
1/2tsp cayenne
1tsp oregano
1tsp marjoram
1.2l veggie stock
2tbsp soya sauce
8tbsp olive oil
Salt & pepper to taste

In a large pot, heat 4 tablespoons of olive oil over medium heat. Add the grated celeriac, carrots, and parsnip. Sauté for 5-7 minutes, stirring occasionally, until softened.

Add the sliced leek, minced garlic bay leaves and allspice. Cook for another 2-3 minutes, until softened and fragrant.

Stir in the tomato puree and pour in the vegetable stock. Bring to a simmer, then reduce heat and simmer for 15 minutes.

While the soup simmers, heat the remaining 4 tablespoons of olive oil in a separate pan over medium heat. Add the oyster mushrooms and shiitake mushrooms (if using) and cook until browned.

After simmering, remove the bay leaves from the soup. Stir in the fried mushrooms, oregano, marjoram, cayenne pepper, soy sauce, salt, and pepper to taste. Heat through for another minute.

Serve hot with your favourite toppings like fresh chopped parsley, crusty bread, or a drizzle of olive oil.

What are you looking for in a meal? I want to be surprised. I’m looking for comfort but also a complex and satisfying dish that combines smooth textures with surprising pops of flavour and texture. While this velvety celeriac soup is perfect on its own, adding vibrant, subtly sweet red pepper sauce and crispy celeriac elevate it to another level.

1 big celeriac, roughly chopped
2 medium onions, chopped
4 garlic cloves
1.5l veggie stock
1 can coconut mill
2 tbsp olive oil + 1tbsp for celeriac ‘greaves’
1/2 tsp smoked paprika
1 tsp soy sauce
Salt and pepper to taste

2 red peppers, cut into halves;
1 tbsp olive oil
1 tsp maple syrup
Salt

Reserve a few chunks of celeriac (about 1/2 cup of the celeriac in large chunks).

Preheat your oven to gas mark 6 (200°C/400°F). Place the red pepper halves cut-side down on a baking sheet. Arrange the chopped celeriac and garlic cloves around the peppers. Drizzle the vegetables with olive oil and season generously with salt and pepper. Roast for 45 minutes, or until the celeriac is tender and the peppers are blistered and softened.

While the vegetables roast, heat a small pan over medium heat with 1 tablespoon of olive oil. Add the reserved celeriac chunks and cook, stirring occasionally, for 5-7 minutes until golden brown and crispy. Season with a pinch of salt, smoked paprika, and a drizzle of soy sauce. Set aside.

Once the vegetables are ready, heat olive oil in a large pot over medium heat. Add the chopped onions and saute until softened and translucent, about 5 minutes. Add the roasted celeriac and garlic to the pot with the onions. Pour in the vegetable stock. Bring to a simmer, then reduce heat and cook for 20 minutes. Add the coconut milk and cook for further 5 minutes.

Use an immersion blender or transfer the soup to a blender. Puree until smooth and creamy. Adjust seasonings with salt and pepper to taste.

To make the pepper sauce, remove the red pepper skins and discard the stems and seeds. Transfer them to a blender. Add a drizzle of olive oil and maple syrup and blend until smooth. Season with salt.

Ladle the soup into bowls. Generously drizzle with red pepper sauce, then top with celeriac greaves.

Hearty Bean & Mushroom Stew ✨

Continuing the bean exploration, this hearty vegan stew features creamy butter beans, earthy shiitake and oyster mushrooms, simmered in a vegetable broth for extra flavour. The the recipe serves 4, but I often find myself enjoying leftovers for breakfast throughout the week. ☺️

2 cans butter beans, drained and rinsed
2 carrots, peeled and grated
120ml single soya cream
500ml vegetable stock
150g shiitake mushrooms, sliced
150g oyster mushrooms, sliced
2 medium onions, chopped
4 garlic cloves, minced
2 tsp dried thyme
Salt and freshly ground black pepper to taste
4 tbsp olive oil

Method

Add the olive oil to the pot and heat it over medium heat. Add the chopped onions and grated carrots to the pot. Sauté for about 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Next, add both the sliced shiitake and oyster mushrooms. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms release their juices and start to brown slightly. Season the mixture with salt, pepper, and dried thyme. Pour in the vegetable stock and bring to a simmer.

Once simmering, stir in the drained and rinsed butter beans. Let the stew simmer for about 10-15 minutes, or until the beans are heated through.

Finally, stir in the single soya cream and adjust the seasoning with salt and pepper to your taste. Turn off the heat and let the stew sit for a few minutes before serving. Serve the stew hot with crusty bread or rice.

Silesian dumplings served with braised red cabbage with apple, garlic butter mushrooms with rosemary and celeriac “greaves”. ✨

Silesian dumplings are one of my childhood faves. They are traditionally made with potato flour, but when I can’t find any, resourceful corn flour works just fine and even gives them a unique, slightly sweet edge I really like. Let me know if you’d like a recipe 🥰

Baked sweet potato with buttered Brussels sprouts, crispy tofu bacon bits and basil & mint pesto ✨

Vegan Chick’n Soup ✨

Warm up with this nourishing vegan chick’n soup—roasted root veggies and a touch of apple deliver umami depth, while oyster mushrooms mimic chicken with their savory, golden edges. Simmered in rich veggie broth, this goodness-packed soup is easy on the budget and the planet, ready to comfort you in a single pot. ✨

2 big carrots, cut in 2 or 3 chunks
2 big parsnips, cut in 2 or 3 chunks
1/4 of celeriac 
1 onion, cut in half
A chunk of savoy cabbage
1/2 apple
2 celery stalks
2 garlic cloves, peeled
1 tsp lovage
7-8 peppercorns
2 bay leaves
2 l veggie stock
4 tbsp olive oil

300g oyster mushrooms, sliced
2 tbsp olive oil
A bunch of fresh parsley, chopped

Scrub the carrots, parsley and celeriac thoroughly, do not peel them). Place the vegetables and apple on a baking tray lined with baking paper and sprinkle with olive oil. Place in the oven preheated to 180 degrees C. Bake for an hour or longer (until the vegetable skin begins to brown).

Place the baked vegetables in a large pot, pour 2 litres of veggie stock, add garlic cloves, herbs, peppercorns, season with a pinch of salt and bring to a boil. Cook for 2 hours over low heat.

In the small pan, heat olive oil over medium-high heat. Add the mushrooms and cook undisturbed for a few minutes until golden brown and slightly crispy on the bottom. Once browned, gently flip the mushrooms and cook for another minute or two until tender throughout. Adjust the heat slightly if needed to prevent burning.

Serve with noodles or your favourite pasta, sprinkle with freshly ground pepper and decorate with parsley.

Orecchiette with Smoked Chickpea and Broccoli ✨

The recipe is a bona fide addiction in our kitchen at the moment. We’ve eaten it three times in the last few weeks and can’t stop/won’t stop. But it’s the kind of good that deserves to be on repeat. Give it a try just once and see if you can resist the call for round two (or three!) ☺️

250g orecchiette pasta
1 can chickpeas, drained
1 large head of broccoli, cut into florets
120ml of veggie stock
1 red onion, sliced
1 tsp smoked paprika
1tbsp tamari
1tbsp maple syrup
2 garlic cloves, minced
Salt and pepper to taste

2 tbsp tahini
1 tbsp lemon juice
2-4tbsp water

Fresh parsley, chopped

Heat 1 tablespoon of olive oil over medium heat in a separate pan. Add the chickpeas, tamari, smoked paprika, and maple syrup. Sauté for 5-7 minutes, stirring occasionally, until the chickpeas are lightly browned and the glaze thickens. Set aside.

Cook the orecchiette pasta according to package instructions.

In a small bowl, whisk together tahini, lemon juice, and water until smooth and creamy (adjust water for desired consistency)—season with salt to taste.

Heat the remaining 2 tablespoons of olive oil in a large pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for further 2 minutes.

Add the broccoli florets and stalks, cook for 3-4 minutes until slightly softened. Pour in the veggie stock and simmer for 5 minutes, or until the broccoli is tender-crisp.

Add the prepped chickpeas and pasta to the pan. Stir to combine and heat through—season with salt and pepper to taste.

Serve with drizzled tahini sauce and fresh parsley on top.

✨ Chocolate Fudge ✨

Calling all chocoholics (like me)! This creamy vegan fudge is the answer to your prayers. ✨ From now on, you can skip the store-bought stuff and whip up this ridiculously easy fudge with just a handful of ingredients! Melted cocoa butter (it’s worth the hunt) gives it that true chocolate vibe, while cashew butter and coconut milk keep it creamy and dreamy. 🙃 Family-approved, and oh-so-satisfying, this fudge is definitely going on your repeat list! 🤩

120g cocoa butter (melted)
280g cashew butter
40g cocoa powder (more?)
120g brown sugar
60ml coconut milk
1tsp vanilla extract
Salt

100g hazelnuts (optional)

In a medium saucepan, combine the melted cocoa butter, cocoa powder, brown sugar, coconut milk, vanilla extract and a pinch of salt. Whisk over low heat until everything is melted and smooth.

Remove from heat and whisk in the cashew butter until fully incorporated. Stir in the hazelnuts.

Pour the fudge into a 2lb loaf tin lined with parchment paper.

Refrigerate the fudge for at least 2 hours (ideally overnight) until firm. Once set, cut into squares and enjoy!

Tagliatelle with creamy sweet potato sauce and broccoli ✨

It’s officially time for all things comforting. This tagliatelle with creamy sweet potato sauce is the perfect way to celebrate autumn. It’s hearty, satisfying and will warm up on a cold day.

2 sweet potatoes, cut in cubes
120 ml vegetable stock
75g cashew nuts, soaked overnight
4 tbsp nutritional yeast
2 garlic cloves
2 tbsp olive oil
2 tsp lemon juice
1tsp Dijon mustard
1 tsp dried thyme
Salt and pepper

Place the sweet potato cubes in a medium saucepan and cover with water. Bring to a boil, then reduce heat to low and simmer until the sweet potatoes are tender, about 15 minutes.

Drain the sweet potatoes and add them to a blender along with the cashews, vegetable broth, nutritional yeast flakes, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasonings as needed.

Cook the pasta according to package directions.
While the pasta is cooking, steam the broccoli florets until bright green and tender.

Serve the sauce warm over pasta. Top with the broccoli florets.

Tomato frittata ✨

Vegan frittata, finally perfected! 🍳 It took me many tries, but I'm so happy to finally have a vegan frittata recipe that I love just as much as I used to the original. It's fluffy, flavourful, and easy to make. If you're looking for a delicious and satisfying vegan breakfast or lunch, give it a try. ☺️

400g silken tofu
30g plain flour
2tbsp corn flour
2tbsp nutritional yeast
2tbsp olive oil + a bit more for frying onion
2tsp mustard
1 large onion, chopped
1 large tomato and a few baby tomatoes, sliced
A handful of chives
Salt & pepper

Instructions:

Preheat the oven to Gas Mark 4 / 180°C / 350°F.

In a large bowl, whisk together the silken tofu, plain flour, corn flour, nutritional yeast, olive oil, mustard, salt, and pepper.

In a frying pan, heat a little olive oil over medium heat. Add the onion and cook until softened and translucent.

Add the tomatoes to the tofu mixture and stir to combine.

Pour the frittata mixture into the frying pan and mix with the onions. Bake for 35-40 minutes, or until the frittata is set and golden brown.

Allow the frittata to cool slightly before slicing and serving. Garnish with the chives and enjoy!

Puy lentil, pepper salad, red onion & vegan feta cheese salad with lemon & parsley vinaigrette ✨

I know I am saying it with every recipe I share, but, oh my, oh my... this salad is so tasty! The combination of flavours is so satisfying, and it tastes absolutely beautiful with toasted bread on the side. The lemon and parsley vinaigrette adds a nice tangy flavour to the dish, while the vegan feta cheese and red onion provide a nice balance of sweetness and saltiness. Give it a try; I promise you won't be disappointed! ☺️

250g put lentils
3 peppers, sliced
3 red onions, cut into wedges
A generous handful of green olives
Vegan feta cheese, crumbled
2 tbsp olive oil

60 ml lemon juice
60ml olive oil
2 tbsp parsley, finely chopped
2 garlic cloves, minced
1 tsp Dijon mustard
1/2 tsp maple syrup
Salt

Cook the lentils according to the package directions.

While the lentils are cooking, heat the olive oil in a large skillet over medium heat. Add the peppers and red onions and cook, stirring occasionally, until softened and slightly charred, about 10 minutes.

In a small bowl, whisk together the lemon juice, olive oil, parsley, garlic, mustard, maple syrup, and salt.

When the lentils are cooked, drain them and add them to a large bowl along with the peppers, red onions, olives, and vegan feta cheese.

Pour the dressing over the salad and toss to coat. Enjoy!

Tip: Don’t use up the whole vinaigrette for the salad. I always like to prepare vinaigrette in a larger batch and store it in the fridge for up to 2 weeks. This way, I’ll always have it on hand to use with different meals during the week.

There is a new recipe on the blog for a delicious one-pot vegan sweet potato lentil goulash:

Vegan Sweet Potato Lentil Goulash - Green Cupcakes We were all feeling under the weather another week, so I decided to cook one of our favourite stews, vegan sweet potato lentil goulash. It is such a delicious

Hey everyone ☺️
I've put a new recipe up on my blog (https://greencupcakesrecipes.com/) for you to try:
baked vegan dumplings with lentil and mushroom ✨ they’re pretty easy to make and so yum, either eaten warm or cold.

Creamy Miso Mushroom & Celeriac Soup

~ the full recipe is on Instagram: https://www.instagram.com/p/ClwKfu8q739/?igshid=YmMyMTA2M2Y=

Pumpkin & Orange Muffins with Walnuts - these easy-to-bake jumbo-size muffins are light, fluffy, super flavourful and beautifully moist. They are a great autumn breakfast treat.

225g plain flour, sifted
225g pumpkin purée
110g apple purée
70ml olive oil
225g caster sugar
1tsp baking powder
1/2tsp bicarbonate of soda
1tsp cinnamon
A pinch of salt
80g walnuts, crushed
Grated zest from two oranges

Preheat the oven to 190•C (gas mark 5). Grease a 6-hole jumbo muffin tin with a bit of olive oil. Place all the dry ingredients in a large bowl and mix well until there are no lumps.

Pour in olive oil, apple and pumpkin purée and mix well until a thick batter forms. Mix in the orange zest and walnuts.

Spoon the mixture into each cup in the muffin tins. Bake for 40-45 minutes (to see if the muffins are ready, insert a toothpick into the centre of a muffin - if it comes out clean, the muffins are baked. If not, bake for a little longer, then try again).

Allow the muffins to cool for 5-10 minutes before taking them out onto a cooling rack. Enjoy! ☺️

Chipotle tofu wraps with fried tofu, cream cheese, avocado, red onion, sweet corn, tomato and parsley ✨ I prepared the chipotle paste by mixing 2 tbsp tomato puree, 1 tbsp chipotle flakes, 1 tsp cumin seeds, 60ml olive oil and seasoned with salt to taste ☺️

https://www.instagram.com/p/ChZRERmKQoZ/?igshid=YmMyMTA2M2Y=

A new recipe is up on my blog ✨

Chanterelle Mushroom Pasta with Vegan Parmesan - Green Cupcakes This may be the fastest lunch/dinner recipe in my repertoire. It comes together in less than a half-hour and tastes amazing! Chanterelles are not only some of