best f*cking salad

Tricolour lettuce (use whatever salad you want and have, around 2/3 cups chopped)
Chickpeas (1/2 can) – can sub for 1/2 can kidney beans, barlotti beans, etc
Bell peppers (1 whole, chopped small, mix of red, orange, yellow)
Sundried tomatoes (1-4 chopped fine)
Green olives (handful of pimento olives) – can sub for black olives, garlic olives, kalamata olives etc
Artichoke hearts (1-2, roughly chopped)
Cucumber (1/4 chopped into sticks or cubes)
Sunflower seeds (1-2 tbsp)
Avodaco (1, chopped into small cubes)
Masala baked chickpeas (recipe here)
Garlic croutons (recipe here)
Potatoes baked in herbs and spices (recipe here)

All salad elements are optional but this mixture goes really well together. Add whatever beans, vegetables, seeds, etc.

Just mix it all together!
If making in advance, add hot items at the last minute.


spicy, garlicy, herby roasted potatoes

Potatoes (as many as you want, sweet potatoes, white potatoes or a mix, chopped into medium small cubes)
Garlic (2 cloves, crushed)
Oregano (1 tsp)
Paprika (1 tsp)
Chili flakes (1/2 tsp)
Olive oil (1-2 tsp)
Salt & pepper

Rosemary, thyme, cayenne, other herbs and spices

Mix all ingredients together and bake until brown and crispy.

garlic croutons

Bread (2 slices cut into small cubes, or however much you want – using this vegan protein bread from MyProtein is very tasty and adds more protein to your salad)
Garlic (1-2 cloves, minced)
Olive oil (1-2 tsp)
Salt & pepper

Garlic powder, basil, oregano, other herbs

Dry fry the cubes until a little browned, then add salt, pepper, garlic and oil. Mix and fry until browned, crispy and garlicy.

masala baked chickpeas

Chickpeas (1 can drained and rinsed)
Tandoori masala spice mix (1-2 tsp)
Paprika (1 tsp)
Olive oil (1 tsp- can use less or leave out completely)
Sale & pepper

Cumin, cayenne, garam masala, garlic, etc

Mix all ingredients together and bake at 200C for 40 minutes or until a little crunchy.

simple oat cookies

Leftover oat pulp from making oat milk (recipe here)
Maple syrup (about 1 tbsp)
Chocolate chips (as many as you like)
Flour (I used oat flour, but I’m sure regular flour is fine)

Raisins, coconut sugar, vanilla, nuts, flax seed

Simply mix everything together and form into cookies. Bake until crisp on top.
It’s best to make these immediately after making oat milk so that the pulp is still wet.
To play around with the texture add more flour, a flax egg, etc.

vietnamese style spring rolls

Red cabbage
Rice vermicelli
Rice paper wrappers
Sesame oil

Beetroot, mango, green beans, peppers, spring onions, spinach, other greens, whatever vegetables you have and fancy.


Thinly slice all vegetables.
Place rice vermicelli in a bowl and cover with boiling water. Leave them to cook for a few minutes, just check them to make sure they’re done and be sure not to leave them for too long. Drain the water away and add a splash of sesame oil to stop them sticking together.
To cook the rice paper wrappers, simply place them in some hot water for up to 20 seconds (you’ll most likely need a circular dish that is not too deep).
When the rice paper wrappers are done, fill them with as many veggies as you like and roll them up like a burrito.
Serve with peanut sauce, or whatever you like.

morning chocolate shake

Oat/soy/hemp/almond milk (500ml, use as much as you want to drink)
Spinach (a handful, or however much you want)
Instant oats (4-5 tbsp)
Ground flax seed (1/2-1 tsp)
Coconut sugar (1/2-1 tbsp)
Vanilla (a few drops)
Cocoa powder (3 tsp)

Vegan protein powder, maple syrup, green tea extract

Blend the spinach with a little of the oat milk until smooth. Add in the rest of the ingredients, blend, and serve.


Chickpeas (1 can)
Onion (1 small, very finely diced)
Garlic (1-2 cloves)
Cumin (1/2-1 tsp)
Paprika (1/2-1 tsp)
Cayenne peppers (1/2 tsp)
Flour (I used a mix between gram flour and oat flour, but regular flour should be fine)
Baking powder (1/4-1 tsp)
Salt & pepper

Chili flakes, garlic powder, other veggies, fresh coriander, other herbs & spices, sunflower seeds, pumpkin seeds, hemp seeds, nuts, quinoa, breadcrumbs

Simply mash everything together with a fork (or food processor if you have one), roll small spoonfuls into little balls, and bake. Use as much or as little flour as you need, make sure it is not too sticky or too dry. The balls should hold together easily. You can also make falafel patties and fry them.  Serve with salad, pita bread, etc.

easy stir fry

Onion (1 sliced thin)
Pepper (1/2, any colour, sliced thin)
Cauliflower (as much as you want)
Carrots (1 large, sliced thin)
Cabbage (as much as you like, sliced thin)
Mushrooms (as many as you like)
Noodles (whichever you prefer, as much as you like)
Sesame oil
Soy sauce

Any vegetables you like, chopped however you like, vegan meat substitutes, fresh garlic, fresh ginger, fresh coriander

Cook noodles according to packet, drain and mix with a little sesame oil.
Fry veg until cooked and add a little soy sauce.
Mix with noodles and add soy sauce, sesame oil, salt and pepper to taste.

tomato and olive pasta bake

Pasta (as much as you want to eat)
Tomato paste/puree (enough to cover pasta)
Oregano (1-2 tsp)
Marjoram (1-2 tsp)
Olives (black, stones removed, as many as you like)
Salt & pepper

Cherry tomatoes, basil, spinach, onions, vegan cheese, other veg or herbs

Cook pasta according to instructions.
In baking dish mix pasta, tomato paste, herbs, olives, salt, pepper and anything else you want to add.
Bake at 200C for 30 mins or until brown and crispy on top.