Looking to host a vegan dinner party soon? Or, you just fancy a meat-free evening? I’ve got a three-course menu that is easy, full of nutritious ingredients and full flavour! It is guaranteed to impress your guests…
Avocado and Buckwheat Salad – Serves Four
2 small avocados, peeled, pitted and chopped
10 cherry tomatoes, chopped
2 limes, juiced
½ a red onion, thinly sliced
150g of buckwheat
1 handful of pine nuts
3tbsp extra-virgin olive oil
2tbsp fresh flat-leaf parsley, chopped
1tbsp fennel seed, crushed
1tbsp cayenne pepper
½tps mixed pepper, ground
- Boil approximately 500ml of water. Add the buckwheat and allow to simmer on a medium heat until the buckwheat is firm yet tender. This will take around 5-10 minutes. Once cooked, rinse the buckwheat in cold water and drain.
- Add the avocado, tomatoes, lime juice, onion, parsley, fennel, cayenne and pepper to the buckwheat. Mix well until the ingredients are evenly spread.
- Add a generous handful of pine nuts and serve cold.
For the main course…
Aubergine and Cashew Curry – Serves Four+
If, like me, you LOVE cashew nuts and a flavoursome curry, this recipe is for you! Its quick and easy to make, with wholesome ingredients that your body will thank you for.
1 large onion, chopped
2 red chillies, chopped (seeds removed, unless you like the heat!)
2 large tomatoes, chopped
2 garlic cloves, crushed
2cm piece of fresh ginger, chopped
600g mushrooms, quartered
100g unsalted cashew nuts, chopped
400g tinned chopped tomatoes
2tbsp groundnut oil
2tbsp tomato puree
1 generous handful of fresh coriander, chopped
5tps of curry paste (choose your favourite)
salt and pepper to taste
- Place the aubergines in a baking tray and drizzle with a generous slug of oil. Bake for 20 minutes, then leave on the side to cool. When cooled, chop and set aside for later
- Gently fry and stir the garlic, ginger, onion and chilli in a little oil until the ingredients are soft. Once soft, add the quartered mushrooms and continue cooking until they have reduced slightly, then add the tinned tomatoes and puree
- Once the tomato mixture is heated through, add the aubergines, cashew nuts, chickpeas and curry paste. Cook the mixture for a further 20-30 minutes or until all ingredients are piping hot
- Before serving, add the lemon juice, coriander and salt and pepper to taste
- Serve the curry on a bed of freshly cooked rice, with a small handful of cashew nuts crumbled on top.
The Sweet Stuff…
Cookies – makes 15
200g plain flour, sieved
180g granulated brown sugar
85g vegan chocolate, roughly chopped
100g of smooth peanut butter
100g of oat milk
½tbsp baking soda
- Preheat your oven to 180 °C (360°F)
- Add the milk and sugar to a saucepan, gently warm the milk until all the sugar is dissolved
- Remove the milk and sugar mixture from the pan and add the peanut butter, stir well
- Add the sieved flour and baking soda and fold the mixture. Try not to over-stir, as it can make the cookies too tacky
- Add the chocolate to the mixture and gently stir
- On a greased oven tray, place approximately 30-40g’s worth of the mixture for one cookie and repeat. Ensure you leave enough space for the cookies to expand
- Bake the cookies for approximately 10-15 minutes, until golden brown or as crunchy as you desire.
Will you be giving any of these delicious recipes a try? I would love to see how they go for you! Send me your pictures of your creations via my social media channels.