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Oven-baked Jerusalem Artichoke and Spelt Risotto with Blue Cheese
Many of us make risottos, but how many of us throw convention to the wind and bake them? Until recently I had not, but as I already bake rice I just thought, what the heck. What’s the worst that could...
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Provencal Lentil and Quinoa Burgers with Tapenade (grain-free/easily vegan)
Egads folks. I am STILL without an oven. Well, a whole oven. The good bit of the oven where you put the big pots, and post in lots of trays of things to bake and roast. Sorry if I am being too...
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Baharat Quinoa, Lentils and Eggy Breakfast (or Lunch or Supper!)
Padding down the stairs, slippered and pajama-ed, with dark circles where blue eyes should be, Rachel does not catch my eager eye. Studiously avoiding me as she heads for her bathroom, she greets my...
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Gardener’s Green Shakshuka
This post should have been subtitled, “How To Deal with a Glut of Greens.” The long and short of it is that I have planters and planters full of green things. Big green things. Sword-like black kale,...
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Beet Tops {or Spinach} and Courgette Tartlets {lower-carb, low-fat +vegan...
I didn’t scare you off with the beet tops, did I? Good. It’s just that with beets coming in thick and fast (with any luck), I’ve discovered that these brilliant, long-stemmed leaves can also be put to...
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Tomato Tart with Seed and Nut Herb Crust
The conservatory and spare room are piled with Rachel’s boxes and bags: split-new cooking utensils, tea towels, pristine winter boots, Italian coffee maker, erm, Sriracha sauce. By next weekend these...
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Korean Rice Bowl with Gochujang Chickpeas Recipe (Bibimbap)
I don’t know about you, but I am always hard-pressed not to order a colourful bowl of bibimbap when given a Korean menu. I always intend trying something different, but rarely do I get get past saying,...
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Asparagus, Tomato and Preserved Lemon Ricotta Pasta with Wild Garlic Oil
I’ve pretty much just given the recipe away in the title – asparagus, tomatoes and cheese! This S/S recipe is really that simple: the tail end of spring married with the best of summer. And pasta!...
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Halloumi and Freekeh Roasted Rainbow Bowl
This is just the sort of bowl of food I crave after a period of indulgence or zig-zig travelling – textural, colourful, every mouthful a different flavour. The fact that it is highly nutritious and...
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Baked Barley Risotto with Tenderstem® Broccoli
This is a partnered post. If, like me, you are more likely to associate risotto with the typical cooler months than with July, then you may be surprised to see this recipe. A proper risotto does after...
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Griddled Miso and Sweet Ginger Glazed Tempeh
Tempeh – fermented whole soy cakes – is extremely nutritious but not well-known in the West. This easy recipe makes this healthy, vegan protein much more accessible with a delicious miso and ginger...
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Eggplant Parmigiana Shakshuka + First Food Memories and 5 Food Thoughts
The love child of Middle Eastern shakshuka and good old Italian fat-bomb, Eggplant Parm. But healthier, obvs. PS This MUST be served with garlic bread. What is your first proper food memory? Mine is...
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Spicy Turkish Flatbread Pizza (Lahmacun)
I’ll give you no claims as to authenticity, but I will say that this vegan take on Turkey’s version of pizza is flipping delicious, and perfect for a quick supper. Here I’ve used a wholemeal...
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13 Essential Meal-Planning Tips + Quick Kimchi and Bean Quesadillas
I almost had to laugh when Katie asked me to do a guest post on my best mid-week meal preparation tips. I don’t consider myself much of a meal planner; my brain is too scatter-shot and my tastes too...
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Easy Vegetarian Pho Recipe with Rich 30-Minute Broth
If you thought pho was for restaurants or weekend stove duty, think again. This vegan, vegetable-filled soup is made in the time it takes for a takeaway delivery. Use the recommended edamame noodles...
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8 Healthy and Cosy Veggie Recipes to Warm You Up This Autumn (plus one...
Wasabi and Lime Beetroot Soup Nearly everyone and everything says that autumn has arrived: my flame-red Virginia Creeper climbing up the garage; the carpet of crispy oak leaves on my sad excuse for a...
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How to Make Creamy Tarka Dal in Your Pressure Cooker
If you are craving dal but time is tight, use your pressure cooker to make Food To Glow’s healthy, flavour-jammed tarka dal in less than 20 minutes. Yes, 20 minutes. Vegan Indian food made easy and...
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Creamy Wild Mushroom Skillet Phyllo Pie + Kalette & Carrots with Roasted...
This is a commissioned post. Today’s two vegetarian recipes are extra special ones. Not because of what they are particularly – although shatteringly crisp phyllo pastry surrounding creamy wild...
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15-Minute Kimchi Fried Rice – A Family-Friendly Introduction to Fermented Foods
An easy, vegetarian and family-friendly introduction to fermented superfood, kimchi. Kimchi is a big ask for some. Even more so for those with families to feed. For starters – not to put too fine a...
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Eggplant and Double Green Pizza (and Calzone!) with Foolproof Wholewheat Dough
Despite being quite evangelical when it comes to home-cooking, a girl needs a break sometimes. While my preference is to go out, sometimes I really can’t be bothered making the effort, especially if it...
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