Author: Rebecca Reid
Vegan Blueberry Muffin
Roasted asparagus and lemon pasta salad
Spanish Goma Ae
Breakfast Potatoes
Vegan banana Muffin
Oh what a treat and the best way to use up any browning bananas.
Roasted Aubergine and Red Lentil Curry
I love a sweet warming curry, nothing is nicer to settle into after a long day. Serves 4 Oven 200c
Edamame and spinach Rice Noodle Salad
Looking for a speedy dinner without cutting back on nutrition and flavour? Here it is. Serves 4
Vegan Glass Noodles
Sweet and simple. Serves 4
Herby Avocado Hummus
Hummus is one of those things that you can have with chopped veg as a snack, loaded into a wrap or spread on toast. It is perfect for most occasions. Here is one with a twist. Serves 10