Mushroom Wellington

Still searching for Christmas food inspiration? How about this plant based mushroom Wellington? It’s a great dinner base. Combine it with roasted potatoes and veggies, maybe some gravy and you are good to go!

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Adzuki beans beetroot falafels

These adzuki beans falafels go well with pitas, wraps, salads or as a side. Have them however you like!

Stuffed spaghetti squash

Spaghetti squash is so versatile. You can make a spaghetti with bolognese sauce, you can use it as a base for stuffing, patties etc. Here i stuffed the whole squash!

Pumpkin, mushroom and chickpea burgers

Pumpkin season at its best! Pumpkin, mushroom and chickpea burgers with extra pumpkin and chia protein powder. Must do this fall as these babies are full of protein and healthy fats.

Broad bean patties

Fresh broad beans are my favorite summer veggies. I love to just cook them and eat with a pinch of salt. But these are also great to make a healthy and nutritious meal. Like these patties. These came out very aromatic thanks to coriander. If you’re not a fan I recommend swapping for parsley.

Chickpea Moroccan tajine

I brought this tajine from Morocco which is so great to make some slow cooked veggies. Here’s a simple ras el hanout veggies recipe.

Sticky natto with rice

Here is the deal with natto beans. You will love it or hate it. There is no between. Natto beans are very strong in taste and smell. This is a simple recipe to check if natto is your thing!

Red cabbage curry

You can make curry on so many ways. Usually I use whatever veggies I have in my fridge. This time I combined cabbage with beans and this type of curry landed on my often made type of meals. I call eat Poland meets Thailand curry!

Quinoa, beans and pumpkin stuffed peppers

Baked comforting stuffed peppers

Sweet Potato and White Beans Casserole with Avocado Sauce

I have made this casserole due to my food intolerance to raw avocado. Luckily I can eat cooked avo!