Dont Spill The Beans

Food & Drink – The Best of the South West

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a person chopping onions

A Vegan Dinner Party – Three Course Menu (Recipes)

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…


To start…

Avocado and Buckwheat Salad – Serves Four

an avocado chopped in half


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



  1. 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.
  2. Add the avocado, tomatoes, lime juice, onion, parsley, fennel, cayenne and pepper to the buckwheat. Mix well until the ingredients are evenly spread.
  3. 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.

a spice cupboard


1 large onion, chopped

2 red chillies, chopped (seeds removed, unless you like the heat!)

2 large tomatoes, chopped

2 aubergines

2 garlic cloves, crushed

2cm piece of fresh ginger, chopped

600g mushrooms, quartered

100g unsalted cashew nuts, chopped

400g tinned chopped tomatoes

400g chickpeas

300g rice

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



  1. 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
  2. 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
  3. 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
  4. Before serving, add the lemon juice, coriander and salt and pepper to taste
  5. 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

vegan cookies


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



  1. Preheat your oven to 180 °C (360°F)
  2. Add the milk and sugar to a saucepan, gently warm the milk until all the sugar is dissolved
  3. Remove the milk and sugar mixture from the pan and add the peanut butter, stir well
  4. Add the sieved flour and baking soda and fold the mixture. Try not to over-stir, as it can make the cookies too tacky
  5. Add the chocolate to the mixture and gently stir
  6. 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
  7. 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.

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