These kebabs are perfect for an outdoor meal. In the summer, they’d be great on the BBQ and in the winter they’re ideal to serve at a bonfire. Simply serve with the tahini sauce as a dip. Alternatively, serve with both the black bean rice and tahini sauce as a complete meal that is quick and easy; a perfect week night dinner.
This recipe is a fun twist on macaroni. Blending avocado to make a pasta sauce has become really popular over the last few years, championed by top vegan cookbook authors such as Chloe Coscarelli and Isa Chandra Moscowitz. I love avocado, and the sauce coating this luscious pasta dish is delicious hot or cold.
If you’re a regular reader here at The Green Genie, you’ll know that I make a lot of dal. For me, dal is the ultimate comfort food. What I love the most is that it can be such a simple, easy meal and yet can fill me with warmth and happiness.
This awesome dish is a revamped version of risotto, using pasta instead of rice! Orzo is a small pasta resembling large grains of rice similar to risotto rice. It’s a great way to bring a new taste to an old favourite.
This is hands down my favourite way to eat tempeh; thinly sliced, marinated and shallow fried. For this recipe I went for a marinade of Chinese five-spice, soy sauce and vegan Worcester sauce, giving the tempeh loads of amazing flavour with barely any effort at all!
This recipe was born when I wanted dal but I also wanted tofu. Ingeniously, I decided to put them together and came up with tofu dal. Okay, it might have been a fairly predictable solution but it turned out to be a match made in culinary heaven.
I’m very excited about this recipe; nachos are one of my ultimate favourite foods. I know nachos are meant for sharing, but in our house they’re a main meal! However, since I need (read: want) to lose a few inches off my waist before my wedding dress fittings I set out to make a nacho recipe that accomplished three things:
This mouth-watering pasta dish is my absolute favourite post-workout meal. I’ve been hitting the gym pretty hard this week after not exercising for a whole month. Needless to say when I get home after an intense class I need a meal that’s quick, fuss-free and full of healthy carbs to refuel my body. This dish ticks all those boxes plus it has a delicious array of flavours!
As a meat eater, corned beef hash was one of my favourite comfort foods. For me, it wasn’t really about the corned beef, which invariably came from a tin, but more about the simplicity of throwing things together, frying them up and sticking an egg on top. Simple, easy and delicious. In my five years as a vegetarian (one of those as a vegan) I could never come up with a satisfying substitute for this family favourite. Until now…
Today’s recipe is a Mexican-inspired delight! Refried black beans are spread on top of toasted tortilla wraps, then topped with delicious spice-roasted potatoes and mouth-watering garlic-chilli mushrooms.