Mediterranean Lentil & Pesto Soup


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So that soup train i was talking about in my last post? Well, i’m certainly enjoying the ride and if there were to be a proverbial engine, well then, it would most certainly be this stunner.

This is one hearty soup. I could just be me (and may well be) but the flavours are absolutely out-of-this-world addictive. Its nuanced in profile, with just the right amount of licks coming from the fennel seeds and fresh parsley. The chilli and paprika add a soft, warming glow to whole affair, comfortingly circling around the star of the show- the pesto. Fresh but earthy, creamy but not too rich. This is truly a luxurious soup, perfect for sharing with a lover after a bracing walk in the December sun (which continues to be utterly breathtaking), or equally perfect for sharing with yourself, in your pyjamas, listening to this heartbreakingly beautiful documentary about Jeff Buckley (for example).

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The pesto is super easy to make and nut free which is aces for all you no-can-do-nuts out there (and also much cheaper than trying to find pine nuts that don’t cost a bazillion pounds). It keeps good for about a week but really, it lasted about 4 days when left with this pesto- eyed goblin.

(Serves about 4)

  • 1 Red Onion, diced
  • 3 stalks Celery, sliced
  • 3 cloves Garlic, minced
  • 1 Red Chilli, minced
  • 1/2 tsp Fennel Seeds
  • 1 tsp ground Peppercorns
  • 1 Carrot, diced
  • 1/2 large Courgette, sliced and halved
  • 1 scant cup Puy Lentils (soaked in boiling water for 10 minutes)
  • 1 handful fresh Parsley
  • 1 cup Kale
  • 250ml Passata
  • 1 litre Vegetable Stock
  • 1 tbsp Coconut Oil
  • 1-2 tbsp Pesto (+ extra for serving)
  1. Heat the oil in a medium pan, add the onions and celery and cook on medium for 5 mins
  2. Add the garlic, chilli and fennel seeds, cooking for 3 minutes
  3. Add the carrots and courgettes and cook for 5 minutes
  4. Add the remaining ingredients and cook at a simmer for 15 minutes
  5. Serves with an extra teaspoon of pesto on top


Nut Free, Vegan Pesto:

  • 2 cups fresh Basil
  • 1/2 cup toasted Sunflower Seeds
  • 2 small cloves Garlic
  • 1 tbsp Lemon Juice
  • 3 tbsp Nutritional Yeast
  • 1/4- 1/2 cup Olive Oil
  • 1/2 tsp Sea Salt and Pepper
  1. Pop the basil, garlic and seeds in a blender and pulse until reduced
  2. Add the lemon, yeast and seasoning and blitz for 30 seconds (you’ll probs have to scrape the sides down a few times)
  3. Add the oil in stages until you have your desired consistency (I used about a 1/3 cup in the end)
  4. Pop into a clean jar and cover with extra oil to preserve.

The Loaf


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Winter is here and i have fallen in love all over again.
Autumn, you are pretty hard to beat but the light has just been too beautiful not to melt my heart.


Things round here have been suitably wonderful- big socks, bigger jumpers, mugs of tea, long walks and soup. So much frickin’ soup! I’m kind of kicking myself for not joining the soup party earlier but hey ho, everything happens as and when it should.

And of course soups best friend- bread. Lovely home made bread. Bread that is beautifully soft inside, has a pleasing crust but most importantly (to me anyway) has substance- a real bite to it. Bread that can handle being lovingly dunked into soup, slathered in coconut oil and zesty avocado, bread that hold its weight under thick swatches of peanut butter and jam. God damn, bread is where its at!

I’ve tweaked and tinkered this recipe for the best part of a year now. I’ve had woeful evenings where greediness has prevailed, leading to completely mangled loaves, tenuous afternoons where slices have scattered into dire sand like crumbs, and then finally, mornings of elation where i slice open a perfectly mishapen loaf to discover to my utter joy that, yes, yes, yes, we have lift off.


I’ve tried this with every gluten free flour i could get my hands on and i’m pretty darn confident that you too can play about with whatever mixes you fancy with perfect success. My personal favourites are: Red Teff, Millet, Buckwheat, Oat, Rice, Chickpea.

Red Teff + Millet lends to a brown (yes, slightly rusty coloured) loaf,
Rice + Buckwheat create a happy white loaf,
Chickpea + Oat somehow manages to produce a loaf that tastes exceedingly like Yorkshire Pudding (hells yes!)

You can chuck in herbs, spices, nuts, seeds, dried fruit- get creative. Or don’t, just keep it simple and you’ll have a delicious loaf of bread that is super healthy, good for your gut and lovingly made by your own fair hands. But pleeeeease, let it cool completely before slicing. It might seem like a good idea at the time but you will end up with a loaf that is both half mush and half cavernous.

  • 2 cups warm Water
  • 5 tbsp Psyllium Husk
  • 1 tbsp Oil
  • 1 tbsp Fast Action Yeast
  • 1 tsp Salt (or to preference)
  • 2 cups gluten free flour
  • (1 tsp Xanthan Gum- optional but aids binding)
  1. Combine the psyllium and water in a large bowl, mix well and leave for 10 minutes to gel up
  2. Add the remaining ingredients and mix until it starts to come together, use your hands to combine the remaining dough into a bowl
  3. Tip onto a floured surface and “knead” for a few minutes until the dough is quite smooth (it will be stickier than standard dough)
  4. Pop into a clean, lightly oiled bowl, cover with cling film and leave somewhere warm for 1 hour
  5. Heat your oven to 200c, line and lightly flour a loaf tin
  6. Tip the dough out and gently form into a fat sausage shape, pop into the tin, sprinkle with a little water and bake for 50 minutes
  7. Allow to cool completely before slicing. Keeps best, sliced up in the freezer

Fiery Sunshine Soup


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Sometimes, life is hard,
Sometimes, the days are dark,
Sometimes, it feels as though the world is spinning right on past us,

And what are we to do?
How do we get through these times?
What pulls us forward?

One very simple thought-

“This too shall pass”

Know that each hour is a new one,
Each day is a fresh start,
Every second we are passing through-
We are heading in the right direction.

The universe has your back,
Even when you don’t,
Even when you hate your back,
Even when you can do nothing but listen to the ticking of that clock.

The universe has your back.

There are forces you cannot see,
They’re working real damn hard
Even when you can’t get out of bed,
They are there for you,
They’re fighting your corner.

Sometimes, life is hard.
Sometimes, the days are dark.
But time moves on,
And so do you.

And if you can, get up.
If you can, go outside.
If you can, make this Sunshine soup.

Because, if nothing else,
Its awesome,
And so are you,
And don’t you ever go forgetting that.


(Serves 4+)

  • ½ large Butternut Squash/ Pumpkin, deseeded and cut into chunks
  • 2 Red Onions, thickly sliced
  • 1 head Garlic,
  • 1 yellow Scotch Bonnet Chilli
  • 1 tin Coconut Milk
  • 1 litre vegetable Stock (more or less)
  • 1 tsp Turmeric
  • 1 tbsp Coconut Oil
  • 1 cup Chickpeas, cooked (optional)
  • Sea Salt, to taste


    1. Heat your oven to 200c, pop the oil in a large roasting pan and put into the oven until the oil is melted
    2. Skin the garlic and keeping it whole, chop the very top off, pull the stem off the chilli and pop both in a foil parcel with a drop of oil and a sprinkle of salt
    3. Place the squash and onions in the pan, coat with the oil and sprinkle with salt
    4. Pop the foil parcel in the middle of the pan and roast everything for 40 minutes, turning the veg occasionally
    5. Once the 40 minutes is up, carefully open the parcel and allow to cool (20/30 mins), squeeze the garlic out of their skins and then chuck everything (except the chickpeas if using)in a large pot on the hob
    6. Blend until smooth and creamy, adjusting the water until its your desired consistency
    7. Finally add the chickpeas

(Laid back) Pilaf


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You know its funny, I forget that I live (pretty much entirely) in my own wee world. I know the walls, the sky, the grass of my universe, they’re so familiar that I get a little shock sometimes, when I’m reminded of the other. That world, you know, the world of shoulds and musts and this and that. These things, the things we’re told to believe, how we’re told to perform, what to expect, how to be, well… they don’t factor on my patch…

We’re all unique- we all have our own ways of thinking, our preferences, we each bring something new to this table of life, so why, for one second, could we ever expect anyone else’s way of doing things/ mode of life, to fit ours? It just doesn’t add up. Our lives are our own, therefore, we make the rules. We set the tone, the pace, we add the colour and the harmony. This knowledge has brought me great peace of mind of late. Everything is new, malleable, ready and waiting for us to create it. There is no pressure when you realise that you are only accountable to yourself. So long as you’re kind and respectful, its up to you to choreograph your dance. This is freedom, freedom to be you, just as you are- beautiful and all powerful.


So lets do it. These throw away the rules books of yore, lets graffiti rainbow coloured messages on the walls of our lives, lets make and create and mess up and learn just how we want to.

With this in mind, lets eat Pilaf. Fragrant, chewy, delicious Pilaf, that’s totally not traditional but it comes damn close. It doesn’t take an hour to make and its super easy. Because tonight, I’m making dinner work for me. And tomorrow, I’ll take on the day in my own way, in my own time, just like I like it….

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(Serves 1, with potential leftover goodness)


  • ½ cup Brown Rice (soaked for a minimum of 2 hours)
  • 1 tbsp Coconut Oil
  • Zesty flesh of ¼ Lemon
  • 1 thumb Cinnamon Bark
  • 6 Cardamom Pods, bashed
  • Sea Salt (to taste)
  • 2 cloves Garlic
  • 3 Spring Onions, sliced or ½ sm Red Onion
  • 1/8 cup Peas
  • 1/8 cup Sweetcorn


    1. Rinse rice and add to a small pan, cover with 1 inch fresh water and bring to the boil
    2. Simmer for 15 minutes before turning off the heat and covering wit a tea towel
    3. Empty the rice into a bowl and add the oil to the same pan
    4. Add the onion and garlic and cook for 4 minutes
    5. Add the cardamom, lemon and cinnamon and cook for a further 2 minutes until the oil is infused with the lovely aromas
    6. Add the rice and salt and cook for roughly 5 minutes until the rice just starts to stick
    7. Stir in the peas and sweetcorn, cover and leave for 5 minutes (remove the cinnamon, lemon and cardamom before serving (if you like)).


You’re then free to add/ transform your pilaf into a anything your hearts desire. Try stirring in some tasty proteins, e.g. turmeric tofu, spiced beans, steamed veg, etc, etc…

Sausage & Bean Cassoulet


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As we slip into October, i can’t help but thanking the start of Autumn for being so forgiving. The days have been warm and the afternoon sunsets have been long.

The last few weeks have been magical here at Green & Leithy towers. Afternoons of rolling about in fruit laden gardens, magical evening drives through cities and countryside, long mornings relaxing over coffee. Perfect B activities.

But getting colder it most definitely is. And to celebrate the majesty of all things cosy i present my take on Cassoulet. Its quick, cheap and filling. Need i say anymore? Of course i need. The broth is a heady mix of herbs and g.a.r.l.i.c. Coz’ ya’ll know how much i love the stuff right?!?! Then theres a whole medley of groovy veg joining the party, which you can tweak to suit what you’ve got to hand. The beans melt into creamy delightfulness and the sausages bring it up to the final level of awesomeness (though their totally optional).

This is certainly a hearty dish, perfect for warming your wonderful cockles after a good long hike, perfect for making in advance and having to hand after a long day of work (did i mention it tastes even more amazing the next day?). Its full of delicious nutrients and proteins- just what our bodies start to crave and need as we slip into the colder months.

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I cook mine on the stove top but i reckon it would be swell to pop it into a real life cassoulet pot and have the oven do the work whilst you busy yourself with all that good stuff life requires. Also, if you beauties have any great recipes for hearty rolls/ dumplings/scones then i would love, love, love if you shared in the comments. Some tasty breaded goodness would finish this dish off perfectly.

Much love and big socks xxxx

Serves 4:

  • 1/2 large Brown Onion, diced
  • 5 fat cloves Garlic, minced
  • 1/4 head Broccoli, cut into small florets
  • 1 large Carrot, peeled and sliced
  • 1 large handful String Beans, halved
  • 1/4 head Savoy Cabbage, thinly sliced
  • !/4 cup Peas
  • 1/4 cup Sweetcorn
  • 1/2 cup Butter Beans
  • 1/2 cup Borlotti Beans
  • 4 vg/gf Sausages, cooked and chopped
  • handful of fresh Herbs, torn (I used Basil, Thyme and Sage)
  • 1 litre Organic Vegetable Stock
  • 1 tsp Peppercorns, ground
  • 1/2 tsp dried Garlic
  • 2 tsp Arrowroot, ground
  • 1 tbsp Coconut Oil
  1. Heat the oil in a medium/ large pot and add the onions, cooking on a medium heat until softened
  2. Add the garlic and carrots, cook for 4 minutes
  3. Add the beans, peppercorns and herbs and cook for another 4 minutes
  4. Add the remaining ingredients, except the sausages and arrowroot, bring to a boil then lower to a simmer for 15- 20 minutes
  5. Ladle 4 tbsp of liquid into a cup with the arrowroot to create a slurry
  6. Turn the heat down to low and add the slurry and the sausages, cook for a further 5 minutes


Thai Aubergine & Rice Noodle Curry


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This dish could possibly be the epitome of what good, fun, cooking is to me- a cauldron of beguiling, heady scents, a symphony of textures. Cooking where you have a recipe but chance to throw caution to the wind; not focusing on chopping that ingredient just so, nor adhering to exact quantities.

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This is a hearty feast of a curry. Spiked with the classic Thai flavours and coddled in the majesty that is rich coconut milk. The aubergine cooks down into fleshy perfection, and the noodles add that irreplaceable joy that comes from slurping perfectly spiced broth.

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I’ll give you my take on Green Thai Curry paste but totally take the invitation to tweak to your own tastes, ditch the coriander, no problem, tone the heat down, go ahead. This is just a canvas on which you can personalise to your hearts content. The paste itself has a great shelf life of 2+ weeks once in the fridge, though you can always portion up and freeze the remainder to have to hand for a quicker but still outrageously delicious green curry.

(Serves 2)
Green Thai Curry Paste:

  • 4 cloves Garlic
  • 1 thumb fresh Ginger, peeled
  • 4 small green Chillis, deseeded or not
  • 1 small Onion
  • 1 stalk Lemongrass, roughly chopped
  • 1 generous handful of both fresh Coriander and Basil (Thai Basil if available)
  • 1 tbsp Tamari
  • zest and juice 1 Lime (or 2 Kaffir Lime leaves)
  • 1/2 tsp ground White Pepper
  • 1 tsp both Coriander and Cumin Seeds
  • 1 tbsp Coconut Milk
  • 1/2 tsp Chorella/ Spirulina Powder (optional and mostly for colour)
  1. Blend all ingredients until fairly smooth

Aubergine & Rice Noodle Curry:

  • 1/2 Aubergine, cut into 1inch cubes
  • 1/4 cup Green Thai Curry Paste
  • 1 Onion, sliced
  • 3 cloves Garlic, roughly chopped
  • 1/2 thumb Ginger, cut into matchsticks
  • 6 small dried Red Chillis (or to taste)
  • 1/4 head Broccoli, cut into small florets
  • 1/2 cup Broad Beans
  • 1 Carrot, peeled
  • 1/4 cup Cashews, toasted
  • 2 Radish, finely sliced
  • 400ml Coconut Milk
  • 200ml Water
  • 1/2 Organic Stock Cube
  • generous handful of Flat Rice Noodles
  • 1/8 cup both of fresh Coriander and Basil
  • 1 tbsp Coconut Oil
  1. Marinate the aubergine in the paste and leave for 1 hour (or overnight if you have time)
  2. Use a mandolin or a peeler to finely slice the carrot, set aside with the radish and cashews
  3. Heat the oil in a large pan and add the onion, cook until softened then add the aubergine and cook for 5 minutes
  4. Add the garlic, lemongrass, ginger and chilli and cook for a further 5 minutes
  5. Add the remaining ingredients, except the noodles and bring to boil, lower the heat and cook for 20- 20 minutes
  6. Add the noodles and cook for 5 minutes
  7. Serve the curry and adorn with the carrots, radish and cashews

Peruvian Chocolate Pots de Creme


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This thick, bewitching air,
this rapturous trick of light,
this gloaming mist that wraps so swift
upon the coming night.

These gentle, dampened whispers,
these winds of sweet reprieve,
these dying breathes of summer time-
scattered autumns leaves.

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These Peruvian chocolate pots de creme are as sensual a treat as you’ll ever likely encounter. Like a fine velvet and silk gown for your stomach. They are just the right side of bitter, barely sweet and wonderfully offset by the undertones of chilli.

I’ve found the flavours really sing when they’re fresh out of a good chill in the freezer but then theres something so intoxicating about warm, slightly melted chocolate. I can’t decide which ways best to enjoy them, but i’m sure you’ll come to your own conclusions.

They are full of happiness- inducing, health- giving fats and nutrients. Super easy to prepare and incredibly delightful to savour. Share with your lovers, brothers, mothers, friends or on your own. This dessert is what your senses were made for.

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Dig deep and enjoy xxx

(Makes 4 ramekins worth)

  • 1 1/2 ripe Avocado
  • 75ml Coconut Oil, just melted
  • 100ml Maple/ Agave/ Rice Syrup
  • 50g raw Peruvian Cacao Powder
  • 1 tsp Vanilla
  • 1 tsp ground Cinnamon
  • 1/2 tsp ground Nutmeg
  • 1/4 tsp Cayenne Pepper
  • pinch Sea Salt
  1. Blend all ingredients until super smooth and silky
  2. Divide into 4 ramekins and pop in the fridge/ freezer until ready to serve

Mmmmmelty Cheese & an Oatly review


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Autumn is coming! My absolute favourite season. When the Earth dons its most beautiful array of rich, gem like colours. The smells of wood smoke, damp leaves and crisp cool air. Big jumpers, thick socks, cozy blankets. Everything about this time of year has me cooing yes yes yes!

The pace of life slows by a few steps, just enough to have that extra pause to look around, feel it all and dig into gratitude. Fewer places is this enjoyment more readily felt than in my kitchen- cooking gets slow, flavours intensify, preparation is lengthened. Ultimately, this leads to far more savouring; lingering on every smell, taste, texture that wee bit more.

I thought it about time to share my go- to melty cheese recipe. Because there are few things more salivating than opening the oven to rich, golden, oozy cheese. This season, comfort is a melty cheese jumper. A hearty, oaty cheese jumper at that. But before i get into the recipe i want to share a little bit of a product review.

The lovely folk at Oatly very kindly asked me if i’d be interested in sampling their wares. I’ve used the single cream of theirs numerous times for my mommas morning coffees, and its a high compliment indeed that she actually likes the stuff. And although i usually make my own plant milk, its good to find a brand that i can happily use if/ when i fancy treating myself.

I think Oatly are a great company, committed to health and environmental responsible, i could go on but this page from their site sums it up wonderfully. Their Oat milk is clean and delicious tasting, it goes for a fair price and it lasts for 5 days without heaps of crazy chemicals. This is entirely my own opinion but i would happily recommend their products.

Now for the cheese. To be more accurate, its more like a cheese sauce, in that, you spoon/ lovingly pour the oozy goodness onto your chosen dish. Its incredibly versatile- i’ve used it for mac ‘n’ cheese, gratins, lasagne, nachos, burgers. It tastes cheesy (duh) and it browns wonderfully. Aside from is practicalities, it is a total breeze to make, low in fat and full of the amazing health properties of the magical Oat.

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Melty Cheese:

(You can make this thicker by omitting 20-40 mls milk)

  • 240ml Oat Milk (i used Oatly)
  • 50g Nutritional Yeast
  • 2 tbsp Olive Oil
  • 1 tsp Light Miso Paste
  • 1/2 tsp Wholegrain Mustard
  • 1/2 tsp Ground Peppercorns
  • either 1 tsp Xanthan Gum or 2 tbsp Psyllium
  1. Add all ingredients to a blender and blitz for 30 secs- 1 min until thick.
  2. Keeps in the fridge for about 3-4 days

Overnight Oats


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Hi all.

Its been quite some time eh? I hope you’ve all (in the Northern hemisphere at least) been enjoying the beautiful Summer thats been unfurling around us. Me, i’ve been experiencing some major life changes and have thus been turning my gaze inwards.

A lots changed, as life has a tendency to do and i’ve been using this time to really focus on what lessons can be learned. Getting to know myself more and trying to step up and face life with authenticity.

Theres been many challenging times and a lot of chaos, but from this i think a wonderful understanding has occurred. One that i’ve read many times before but never felt within myself. It first struck me in a little yoga practise i was learning- the notion of “leaning into” a tricky position. Of flowing with the stream instead of constantly trying to battle against it. Of simplifying everything and approaching each day, each task, each worry, one step at a time.

So here i am, still rocking my broken computer and still tinkling away at this blog. For the time being, the new website is on the shelf but i finally managed to sort out Green and Leithy and make it once again feel like something i can be proud of.

Right, enough of the jibber jabber, onto the recipe.

These oats are simplicity in themselves. So incredibly easy to prepare and, i think, really delicious. Soaking oats makes them easier to digest but mostly i make these so i have a quick and filling breakfast all ready to rock in the morning. The Sultanas exude their sweet goodness meaning that you don’t need to add any additional sweeteners (though of course you totally can if your sweet tooth is your largest). I throw in a tablespoon of flax and chia seeds for the added awesome fats but they are entirely optional.


(Serves 1, Vg, Gf, R)

  • 1/4 cup Oats
  • 1/4 cup Sultanas
  • 1/4 cup Water
  • 1 tbsp Flax Seeds (optional)
  • 1 tbsp Chia Seeds (optional)
  1. Combine all ingredients in a bowl, (or a jar if you want breakfast on the go)
  2. Stir well and pop in the fridge overnight, stirring once later on to prevent clumps.

So here i am. Offering you a simple and satisfying breakfast. If you guys have any winning, simple dishes to share, please shout me up in the comments.

Much love xxx



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I just sat down to type this and what do you know, a haze of glorious evening sunset comes pouring through our window. I love, love, love the mist that we’ve experienced here in Edinburgh the last few days- it makes things just that little bit more magical. And although its come about after a weekend of fabulous weather, that fat old sun in the sky still makes its presence known, reminding us that spring has sprung and life is flowing.
This weekend just gone was my first taste of things to come; playing cards in the park, ice cold rum, manifesting self compassion, allowing the sun’s ray to fill my body with goodness. I fully embraced the blissful gift of warm breezes as a means to relax and be at peace. On Sunday I made a conscious choice to stay in orders- crazy right? well no, not at all.

For those of you who don’t know, we live three stories up and have a south facing living room with uninterrupted views of the city. Uninterrupted views thus uninterrupted sunlight. I lay down my softest blanket, opened the window wide, turned on my favourite music (Vashti Bunyan) and read my book.

Switching between reading and meditating for hours in silent gratitude i realised something- i was perfectly content. A feeling i haven’t been aware of for the longest time. Was it the day itself that brought this feeling? or was it simply allowing myself the time to just be as i pleased? Probably both, but the feeling, or the knowledge that this feeling is again possible, has stayed with me and guides me through the week (and the grey winds).

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To celebrate the utter magnificence of life and spring and new beginnings, i bring you this omelette. My first omelette since switching to vegan and to be honest, my first omelette in a looong time. I’ve never really been hot on them in the past, its that strange texture that i could never get my head around.

Anyway, this one is the bomb. Its light, creamy and bursting with intense flavours. I went with a Spanish vibe (sans the potatoes) and honestly couldn’t love it more. The smoked paprika is a wicked good back bone for the fresh vegetables. My herb of choice was Parsley- a flavour i’m learning to love more and more. Think super sweet corn, salty olives, juicy tomatoes, creamy beans, fresh red chard, all coddled in a totally velvety tofu hug. Ay, ay, ay. I wish it were here now!

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I’m gonna give you the tofu/ “egg” bit separately so you can completely add your own spin of flavours and available veg but if you can, i highly recommend following the full recipe- delicious. And as i’m new to the omelette party- if you have any favourite combinations please let me know in the comments.

Peace, Sunshine & Gratitude xxx
(Serves 2, or 4 aside a hearty salad)


  • 450g firm tofu (pressed between kitchen roll to remove the excess water)
  • 1/2 cup Plant Milk (i used Oat)
  • 1 tbsp Nutritional Yeast
  • Smoked Sea Salt & ground Peppercorns (to taste)
  • 1/2 tsp Xanthan Gum (or chia, ground flax, psyllium)- optional but aids in the binding
  1. Blend all the ingredients until super smooth (about 4 minutes)
  2. Now you have your “egg” part of the omelette which you can flavour anyway you desire


  • 1 Red Onion, sliced
  • 3 cloves Garlic, minced
  • 1/2 Red Chilli, finely chopped
  • 1/4 cup Kidney Beans, cooked
  • 1/2 cup Sweetcorn
  • 2 large stalks Red Chard, roughly chopped
  • 8 Black Olives, halved
  • 8 Baby Plum Tomatoes, halved
  • handful fresh Parsley
  • 1 tbsp Coconut Oil
  • 1 tbsp Smoked Paprika
  1. Heat your oven to 180c
  2. Heat the oil in a cast iron skillet on a medium heat
  3. Cook off the onions for 4 minutes (you don’t want them super soft)
  4. Add the garlic and chilli, cooking for 5 minutes
  5. Add the beans, sweetcorn and chard and cook until the chard is just wilted
  6. Turn the heat down to low and stir in the remaining ingredients
  7. Pour over the tofu mixture and stir carefully until everything is even incoporated
  8. Pop in the oven for 30 minutes, or until the top is nicely browned
  9. I recommend allowing it to cool and thus firm up for 10 minutes, but its still delicious eaten straight up.

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