Recipes (September / October 2025)

6 Plant Powered Living Balance On A Plate Made With Love!

Grilled peach salad with mint and basil

Ingredients:

Instructions:

Mix the lime zest and juice, oil, mint and basil together, place half of it in a bowl with the peaches.

Cook the quinoa following pack instructions.

Cook the beans for 3-4 minutes until tender.

Place the peaches in a griddle pan for 1 minute on each side. If you don’t have a griddle pan, use a large non-stick frying pan with a drop of oil.

Drain the quinoa and divide between bowls. Toss the warm beans and onion in the remaining mint mixture and pile on top of the quinoa with the lettuce and rocket. Top with the avocado and peaches and scatter with mint leaves.

Serve and enjoy while still warm!

Butternut soup with crispy sage and apple croutons

Ingredients:

Instructions:

Heat the oil in a large pan, add the onion and fry for 5 minutes. Add the garlic and butternut and cook for another 5 minutes.

Add the sherry and stock, stir in the chopped sage, then cover and simmer for 20 minutes until the butternut is tender.

Blitz with a hand blender or in a food processor until completely smooth. Allow to cool in the pan.

To make the crispy sage:
Heat some oil in a small pan, then drop in the sage leaves until they are crisp – you will need to do this in batches. Drain on kitchen paper.

For the apple croutons:
Heat the oil in a large pan, add the apple and fry until starting to soften. Sprinkle with the sugar and stir until lightly caramelised.

Reheat the soup to serve and the texture should be quite thick and velvety, but if it is too thick, you can add some stock. Top with the apple, sage and a ground black pepper.

Healthy vegan enchiladas

Ingredients:

Instructions:

Mix 2 tsp oil with 100ml water, then pour this over the flour and stir with a butter knife until the mixture starts to come together into a dough. Use your hands to form the dough into a ball, then quarter and cover with a tea towel. Set aside.

Combine the peppers and oil into a large non-stick pan, set over a medium heat. Cover and cook for 10 minutes, stirring occasionally. Add the garlic and spices, then the stock powder.

Drain one of the cans of black beans and add. Then add the other can of beans along with the liquid from the can. Cook for a few minutes, stirring until the mixture has reduced. Mash the beans a couple of times with the back of a wooden spoon to thicken.

For the sauce:
Add the puree and chopped tomatoes into a small pan with the bay leave, chilli flakes (if using), garlic and 2 tbsp water, then cover and simmer over a low heat for 5 minutes.

For the guacamole:
Mix all the ingredients together and set aside.

Heat the oven to 200C.

Heat a large non-stick dry frying pan over a medium heat. Roll out one of the dough quarters on a lightly floured surface until very thin – it should be a roughly 21cm circle. Carefully transfer to the frying pan and cook for 1 min, then flip and cook for a few seconds more until cooked through and lightly golden. Repeat with the remaining dough pieces so you have four wraps.

One wrap at a time, spoon a quarter of the bean mixture down the middle, then roll up and lay in a shallow ovenproof dish. Repeat with a second wrap, arranging this one next to the first, then lay the remaining filled wraps in a second shallow ovenproof dish.

Spoon the tomato sauce over the wraps in the dishes, then cover with foil. Bake for 15 minutes, then uncover and bake for 5 minutes more or until the tops of the wraps are crisp at the edges. Remove from the oven and spoon the guacamole over the top before serving.

Mushroom tacos

Ingredients:

Instructions:

Sift the flour and maize meal into a bowl and make a well in the centre. Gradually whisk in 400ml water, to make a smooth thick batter. Set aside.

For the cashew cream, put the cashews in a bowl with 100ml boiling water, the lime juice and half the coriander, then blitz with a hand blender until smooth and creamy. Add 1 tbsp more water if needed, to loosen.

For the mushrooms, heat the oil in a large non-stick pan. Stir in the mushrooms and garlic, cook with the lid on the pan for 5 minutes, until you can see it starts to steam in their own juices. Remove the lid and stir occasionally, until softened. Add the cumin seeds, chilli powder and ground coriander, then stir in the speckled beans and tomato purée. Cook for about 2-3 minutes, adding bits of the reserved bean liquid to loosen. Add the tomatoes and cook for a few minutes until it has softened but not completely broken down. Stir in the remaining coriander and set aside, covered.

Heat the oil for the tacos in a 20cm non-stick frying pan. For one taco, add 4 tbsp of the batter and swirl to cover the base. Cook for 1-2 minutes on each side, until browning in spots. Make another three tacos in the same way, keeping the cooked ones warm in a low oven. Any leftover batter can be stored in the fridge for up to three days.

Fill the hot tacos with shredded lettuce, cashew cream and the mushrooms.

Healthy vegan pasta bake

Ingredients:

Instructions:

Heat the oil in a large ovenproof pan over a medium heat and fry the onions for 10 minutes, stirring occasionally until starting to brown. Stir in the garlic and lentils. Pour in 500ml water, then bring to the boil. Cover with a lid and cook for 10 minutes over a high heat.

Stir in the purée, cover again, reduce the heat to low and cook for 15 minutes more.
Add in the penne, zucchini, three-quarters of the basil and the stock powder. Bring back up to boil, then cover and cook for 15 minutes until the pasta is tender. Keep an eye on it, as you might need to add a little extra water if the pan becomes too dry.

Heat the oven to 200C.

While the pasta is cooking, place the cashews into a heatproof bowl and pour in 200ml boiling water. Add the yeast and stock powder, and blitz with a hand blender until loose and smooth – the texture should be like a white sauce.

Remove the pasta mixture from the heat and level the surface using the back of a spoon or spatula. Pour the cashew sauce over the top, then scatter over the cherry tomatoes. Bake for 15 minutes until starting to bubble at the edge, then scatter over the remaining basil.

Serve straightaway with rocket.

3 Step Chocolate Chia Pudding

Ingredients:

Instructions:

Place all the ingredients in a large bowl with a generous pinch of sea salt and whisk together.

Cover with cling film then leave to thicken in the fridge for at least 4 hours, or overnight.

Spoon the pudding into four bowls and top with frozen berries and chocolate chips.

BALANCE ON A PLATE
Vegan meals that are so balanced, even your yoga instructor would approve. Packed with protein, veggies, and flavor, these dishes are proof that plants can do it all (without ever mooing, clucking, or oinking).