Decadent chocolate & raspberry cake

The bit about this cake is that you can lick the spoon knowing there is no raw egg involved. Don’t expect the same rise you would get for a cake with eggs- but it will still look the part one sandwiched together and piled with chocolate frosting. Ingredients: 85g/3oz/scant ½ cup dairy free spread 2

Chickpeas & pine nut balls in hot tomato sauce

his is rather like eating a good nut roast in a rich tomato sauce. I serve these with cubed rosemary potatoes in winter, or brown rice and a rocket/arugula salad in the warmer months. Ingredients: 1 tbsp olive oil 1 red onion, finely chopped 2 garlic, cloves, grated 1 tbsp sumac 2 tomatoes 40g/14oz can

Mezze platter

The best kind of food informal eating or good for the lunch box, here’s a party of many small foods that you can pick from or make them all. I’ve mixed up the cuisines a little here, with Mediterranean vegetables and middle Eastern grains and hummus-all you need to add is some olive, bread and

Breakfast scramble with spinach, chilli & tomatoes

This not just for breakfast time and would also make a great lunchtime dish or a quick supper for one or two, silken tofu scrambles perfectly, and it takes on the flavours of the spices and vegetables so well. It makes a good store cupboard standby. Ingredients: 1 tbsp olive oil 1 ½ tbsp sunflower

Pot noodle

This is just a lazy no-cook noodle dish. You can layer everything up in a pot or jar, which is great to take to work with you to give you a day off from sandwiches. Or, of course, pile everything into bowls and dig in. Add whatever veg you like as long as it doesn’t

Sort vegetable sushi

Ingredients: This is a mix of all the flavors in sushi but deconstructed so it’s quick and easy with no cooking, rather than involving fiddly techniques. 200g/7oz scant 1 cup sushi rice About ½-1 tbsp rice vinegar 1-2 sheets dried nori, finely shredded 1 large carrot, cut into matchsticks 1 avocado, pitted and sliced, then

Four cheese vegan pizza

Ingredients: 125 g (4 oz) vegan mozzarella Cheese, sliced 50 g (2 oz) taleggio or fontina vegan cheese 50 g (2 oz) Gorgonzola vegan cheese, crumbled 4 tablespoons freshly grated Parmesan rocket leaves, to serve For the pizza dough: 250 g (8oz) white bread flour, plus extra for dusting 1 teaspoon fast action dried yeast

Tarka dahl

When this spiced to perfection, it is one of the most satisfying things to eat and you can keep going at its bowl after bowl. I like topping it with roast tomatoes for an extra boost of sweetness but this is because I often have tomatoes that need using up. Don’t worry if you have

Almost paella

Ingredients: 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped diced A pinch of saffron strands 2 tsp Sweet mild paprika 200g/7oz/heaped 1 cup basmati rice 200ml/7floz scant vegan sherry or wine 500mlml /17 fl oz generous 2 cups hot vegetable stock A few thyme stalks 100g/3 ½ oz heaped ¾

Potato salad with peas, capers & gherkins

This is a much healthier than a potato salad made with mayonnaise. Peas add sweetness and capers and gherkins add some real tang. I prefer using new potatoes in their skin, for the taste and the ease. Leave the potatoes whole to cook as they will cook evenly and retain their flavor, their flavor, then