Courgette stuffed with stuff

I should probably start a segment called “I suck at cooking but I’m gonna  pretend I don’t” or something like that, considering every time I decide to post a recipe I start writing and then realise I put exactly zero passion in what I cook, most of the time I simply open the fridge, check what’s inside and make something up, and overall the dish itself doesn’t take a genius to make and probably doesn’t even deserve a recipe.
But anyway. Last night I made a suffed courgette and it turned out pretty neat, so there you have it.


What you need

  • One of those big round courgettes, how’s that called… A marrow! There you go. This one to be clear:


  • Some sort of stuffing. I used cauliflower and sweet potatoes because I had some leftovers, but you can use pretty much anything you want.
  • Olive oil
  • Nutritional yeast

What to do

1. Pre-heat the oven at 200°C.

2. Slice the marrow in half, chuck it in a pot and boil it until it gets tender (but not mushy).


3. When the marrow looks ready, fish it out of the pot and CAREFULLY scoop out the inside like this:


Be careful not to burn yourself! You can also wait for the marrow to cool down a little, it’s gonna go in the oven in a minute anyway.

4. Insert the stuffing. Mine was already cooked so all I did was heating it up for half a minute in the microwave, but unless you also happen to have some leftovers you’ll have to cook your stuffing. I suggest to do this first. (Don’t you hate it when recipes are not in chronological order? MUAHUAHUAH.)


5. Sprinkle some nutritional yeast on top and also add some olive oil because oilve oil is freaking life man.


6. Shove everythng in the oven for a while (hell yeah approximation). Well this depends on the oven really. Check from time to time to make sure you’re not burning everything up. Your dinner’s ready when it looks something like this:


See? It looks fancy but it’s like three ingredients and it still tastes super yummy. GO VEGAN!!

Curry-ish coconutty rice with aubergine and mushroom and some spices

Good morning or evening depending on where you live, lovely people!
Today I bring you the epitome of my cooking randomness, which shows that 1. I have no idea what I’m doing when I step into the kitchen (but most of the time I somehow end up with some ugly-looking but edible creations), and 2. I’m not very good at coming up with creative recipe names.

What you need

  • One aubergine
  • Some mushrooms
  • Cebolla maaaaan
  • A bunch of rice (I used brown rice)
  • Coconut cream
  • Olive oil
  • Curry powder
  • Turmeric

What to do

  1. If you’re lazy like me, park your rice in a rice cooker and let it be. You can also cook it in a pot, but you’ll have to keep an eye on it and keep it stirred or whatever.
  2. While the rice is cooking, fry up some onion in a pan.
  3. Chop up the aubergine and mushrooms. I used a whole aubergine and a bunch of white button mushrooms, but this depends on what rice-to-veggie ratio you are looking for.
  4. When the onion is turning a lovely golden brown, chuck the aubergine and mushrooms in the pan.
  5. In a separate bowl, pour some coconut cream (I used half a can for what turned up to be three abundant portions). Add some curry powder and turmeric and stir until you have a lovely brownish-yellow cream.
  6. When the veggies look almost ready, pour the coconut cream in the pan, give it a stir and keep on cooking until nice and mushy.
  7. When the rice is ready, you can either add it to the pan and mix it wih the coconutty veggies, or serve it as a side. (I mixed the whole thing because I like my meals to look like dog food. In fact, yeah maybe serve it as a side.)
  8. Dig in!



I was also too lazy to take step-by-step pictures so all you get is an Instagram screenshot. I’m horrible.

Stuffed pepper with rice, black beans and guacamole

This is basically a burrito using a pepper instead of bread –a healthy option if you want to watch out for carbs (or if you’ve run out of tortillas like in my case, because CARBS ARE YOUR FRIENDS AND YOU SHOULDN’T BE AFRAID OF THEM).
It’s the easiest thing ever to make, although it does take a long time to cook (and by a long time I mean longer than the usual 7 minutes I normally allow myself to make dinner). But you don’t have to do anything while the beans and rice are cooking, you can amuse yourself with other amenities like knitting or  taxidermy as long as you remember to stir from time to time.

What you need

  • One pepper (or as many as you want to eat)
  • A cup of rice
  • Black beans (I had some dried ones but you can also use canned kidney beans)
  • Guacamole
  • Sweet chilli sauce (optional)
  • Cheese flavouring (optional)

What to do

  1. If you’re using dried beans, make sure you soak them overnight (or during the day if you’re making this for dinner). They should be soaked for about 8 hours.
  2. Rinse the beans and cook them for 54 million years. This takes forever! If you’re using kidney beans you obviously only need to heat them up.
  3. Cook the rice in a separate pan.
  4. Take your pepper, chop off the top and scoop out the inside, so it looks like a little nice bowl.
  5. Bake the pepper for about 15 minutes, or until it gets soft (this really depends on how you like your peppers, I don’t like them raw so I’d tend to bake them for longer).
  6. When the rice is ready, if you want you can add some sweet chilli sauce for flavour.
  7. If you want you can also add some cheese flavouring to the beans (this is my favourite).
  8. When the beans are also ready, it’s time to stuff your pepper. Put a layer of rice on the bottom and a layer of beans on top. Then bake the whole thing again until the pepper starts to turn brownish on the edges (again, this is up to your taste).
  9. Take the pepper out of the oven, top it up with guacamole, and stuff your face in it!

Also watch the video here, and for more vegan yumminess you can also follow me on Instagram 🙂
Thanks guys!

Baked sweet potato with soy mince

What you need

  • Sweet potatoes (as many as you want)
  • A pack of soy mince (I got mine from Tesco but there are quite a few you can choose from, Holland&Barrett also have a good one)
  • Carrots
  • Celery
  • Onions
  • Tomato passata
  • Olive oil
  • Salt, black pepper and paprika (optional)

What to do

  1. Slice the sweet potatoes length-wise and stab them a few times to make them cook faster. Then bake them in the oven at 200°C for about 45min.
  2. If your mince is frozen, I suggest you defrost it in the microwave first. If not, just put it aside for now.
  3. Chop up some onions and heat them up in a pan with some olive oil.
  4. Chop up the carrots and the celery and set them aside.
  5. I like my onions to be a bit overcooked, so I would wait until they turn brown before adding the carrots and the celery, but if you don’t mind your onions to be on the raw side, feel free to add in the chopped carrots and celery straight away.
  6. Mix well adding a bit of water if needed. I’d also add salt, black pepper and a little bit of paprika at this point.
  7. When the veggies are turning soft, it’s time to add the mince. Stir everything together until soft.
  8. Add the tomato passata and stir well.
  9. If the mince is ready before the sweet potatoes, just cover it up while you wait.
  10. When the sweet potatoes are all nice and soft, take them out of the oven and cut them open. Then pour the mince on top and stuff your face in it!

Also check out the video here! Have a nice evening guys!


Baked sweet potato with avocado and tomato salsa

Hi lovelies! I’ve been extra busy in the past week but I thought I’d share this yummy recipe with you. Hope you enjoy!

What you need

  • One sweet potato (or two, or how many the heck you want)
  • One ripe avocado
  • Two tomatoes
  • Spring onions
  • Salsa
  • Parsley
  • Olive oil
  • Nutritional yeast

What to do

  1. Slice the potato(s) length-wise and stab it with a fork. This will make it cook faster.
  2. If you’re vegan, surely you know how to bake a sweet potato. What else do you live on?? Just kidding. Put the potato in the oven at 200°C for about 45 minutes. When it’s ready it will make bubbles, but you can always poke it with a fork from time to time to check if it’s turning soft.
  3. While you wait, finely chop the spring onions and heat them up in a pan with some olive oil.
  4. Wash the tomatoes and finely chop them as well, removing the seeds (you can leave the seeds if you want, I just find they make the salsa too moist).
  5. Set the chopped tomatoes aside in a bowl and add the salsa, parsley, olive oil, and the spring onions that should be all nice and ready by now.
  6. Get your avocado, peel it and mash it with a fork. You should end up with some sort of puree.
  7. Add some nutritional yeast (duh) and black pepper.
  8. When the sweet potato is ready, take it out of the oven and made the cut a bit wider. Pour a layer of tomato salsa on it and top it up with the avocado.

This is what it should look like:

I hope you enjoyed!  Don’t forget to also watch the video here
Speak soon!