Quick pickled radish recipe

Quick pickled vegetables are ingenious - you can use almost any vegetable, play around with the spices and herbs you add to the brine, and although they don’t develop quite the deep flavour of fermented pickles, they are ready much quicker and can be kept in the fridge for a couple of weeks so you can keep nibbling away at them.

Radishes are one of my favourite vegetables to pickle - they’re so easy to grow yourself and they add a splash of colour and zing to salads, sandwiches, tacos, or elevate a humble avocado on toast dish to the next level. But you can use this exact recipe to pickle so many other vegetables too - thinly sliced carrots, beetroot, cucumber, red onion, and green beans are all favourites in our house.

Quick Pickled Radish Recipe

Ingredients (makes one jar):

• One bunch of radishes (approx 15 medium-sized radishes)

• 1/2 cup white wine vinegar

• 3 Tbsp caster sugar

• 1 1/2 tsp salt

• 1/2 cup water

• Optional spices/herbs: black peppercorns, coriander seeds, fennel seeds, lemon or lime juice and zest, mustard seeds, chilli flakes, garlic cloves, thinly sliced ginger, thyme, rosemary, dill, bay leaves (here I used coriander seed, fennel seed, and peppercorns, but be experimental and use flavours you enjoy!)

Method:

Start by preparing your jar and lid - wash them thoroughly in warm soapy water, rinse well, then allow to dry.

Meanwhile, prepare the pickling liquid: simply add the vinegar, water, sugar and salt to a pan and heat gently to a simmer to dissolve the sugar. Take off the heat, add whichever spices you like, and allow to sit while you prepare the radishes.

Wash and trim your radishes, then thinly slice them and pack them into the clean dry jar.

Carefully pour the hot pickling liquid over the radishes, leaving around 1 cm at the top. Gently tap the jar on the counter top to remove any air bubbles, then screw on the lid.

Allow to cool to room temperature then store the radishes in the fridge for up to two weeks. They’ll taste great after just half an hour but the flavours will develop and be best after a day, and will be at their crispest and freshest when eaten within five days.

Nutrition (per 2 Tbsp radishes with 1 tsp pickling liquid):

• Protein: 0.3g (Women: 0.6% / Men: 0.5%)

• Iron: 0mg (Women: 0% / Men: 0%)

• Calories: 10 (Women: 0.5% / Men: 0.4%)

• Sugar: 2.0g (Women: 2.2% / Men: 1.7%)

• Total Fats: 0g (Women: 0% / Men: 0%)

• Saturated Fat: 0g (Women: 0% / Men: 0%)

• Salt: 0.2g (Women: 3.3% / Men: 3.3%)

• Fibre: 0.3g (Women: 1.0% / Men: 1.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Coffee and walnut cake energy balls (vegan)

I do like to make a batch of energy bites every now and again. They make such a nice sweet snack, perfect for anyone like me with a sweet tooth, as a couple of these really help to keep you satiated after lunch or dinner!

It’s amazing how versatile they are - you can experiment with using different nuts, seeds, spices, dried fruits, chocolate, so the combinations are infinite! I had the idea to try making these coffee and walnut cake energy bites a few weeks ago when we tried a vegan coffee and walnut cake at a cafe in Bath and worked on this recipe which hits the spot perfectly!

I hadn’t had a coffee and walnut cake in years, and I’d forgotten just how much I loved it! I wanted to capture the flavours of the cake but in a much simpler, quicker and healthier form that is energy bites (aka bliss balls).

I love snacking on walnuts or using them in my recipes, partly because they taste so delicious, and partly because they’re an excellent vegan source of omega-3, an essential fatty acid that’s been shown to decrease risk of cardiovascular disease and other inflammatory diseases. Check out my vegan carrot top pesto or my vegan oil-free granola for other ways to incorporate more walnuts into your diet!

Coffee and Walnut Cake Energy Balls Recipe

Ingredients (makes 12 energy bites):

• 1 cup walnuts

• 1 cup dates

• 1 heaped tsp good instant coffee

• 1/2 tsp vanilla extract

Method:

First of all, whizz up the walnuts in a food processor until they resemble the texture of wet sand.

Add the dates, and continue to blitz until they are chopped and the mixture is combined.

Now make up an instant espresso-style coffee. Combine the instant coffee with around 50 ml boiling water from the kettle and stir to combine.

Add your espresso coffee to the walnut and date mixture along with the vanilla extract and pulse a few more times in the food processor to combine thoroughly.

Take about 1 Tbsp of the coffee walnut and date mixture and shape into a round ball in the palms of your hands, then repeat to make 12 energy balls.

You can then roll the energy balls in desiccated coconut or cocoa powder if you like, or just enjoy them as they are. They will firm up nicely if chilled in the fridge, where you can store them for up to 10 days.

Nutrition (per energy ball):

• Protein: 1.8g (Women: 3.6% / Men: 3.3%)

• Iron: 0.4mg (Women: 2.7% / Men: 4.6%)

• Calories: 102 (Women: 5.1% / Men: 4.1%)

• Sugars: 8.0g (Women: 8.9% / Men: 6.7%)

• Total Fats: 6.6g (Women: 9.4% / Men: 6.9%)

• Saturated Fat: 0.1g (Women: 0.5% / Men: 0.3%)

• Salt: 0.1g (Women: 1.7% / Men: 1.7%)

• Fibre: 1.7g (Women: 5.7% / Men: 5.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Easy homemade smoky popcorn (vegan)

No film night would be complete without a good serving of fresh, warm popcorn. And if savoury is your thing, there’s no better snack than this moreish homemade smoky popcorn.

It’s the ultimate comfort food, conjuring up childhood memories with each crispy, fluffy handful. It’s also a great party snack or works well for just munching on as an afternoon nibble for a filling but low-calorie snack to keep you going until dinner.

And making them with rapeseed oil instead of butter is a great way to cut the saturated fat right down and is also a great source of essential omega-3 fatty acids.

Homemade popcorn is so much cheaper and healthier than the shop-bought or microwave stuff too, plus it means you can get experimental with the flavours! Try simply salted, curry, BBQ or even wasabi. Or for a sweet snack, cinnamon, chocolate, peanut butter or vanilla flavours all work really well!

Easy homemade smoky popcorn recipe (vegan)

Ingredients (serves 4):

• 1 cup popcorn kernels

• 4 Tbsp cold-pressed rapeseed oil

• 1 Tbsp smoked paprika

• 1 tsp brown sugar

• 1/2 tsp garlic powder

• 1/2 tsp ground cumin

• 1/4 tsp salt

• 1 tsp cider vinegar

Method:

In a large pan with a lid, heat up 2 Tbsp of the oil over a medium heat.

Add the popcorn kernels and stir so that each kernel is coated. After a couple of minutes the kernels will begin to pop. No need to stir as the popping will create plenty of movement in the pan.

Top tip - keep the lid slightly ajar to allow steam to escape - it’ll keep the popcorn drier and crispier!

When the popping slows to around 2-3 seconds between each pop, take the pan off the heat (better to leave a few un-popped kernels than have burnt popcorn!)

Meanwhile, measure out the paprika, sugar, garlic, cumin and salt into a small bowl or a cup. Add the remaining 2 Tbsp of rapeseed oil and the vinegar, and stir to combine.

Slowly drizzle the smoky dressing over the popcorn, tossing to combine to get every piece flavoured. Best eaten while still warm, but will last for a few days in an airtight container.

Nutrition (per serving):

• Protein: 5.7g (Women: 11.4% / Men: 10.4%)

• Iron: 1.9mg (Women: 12.8% / Men: 21.8%)

• Calories: 320 (Women: 16.0% / Men: 12.8%)

• Sugars: 1.7g (Women: 1.9% / Men: 1.4%)

• Total Fats: 16.4g (Women: 23.4 / Men: 17.3%)

• Saturated Fat: 1.3g (Women: 6.5% / Men: 4.3%)

• Salt: 0.3g (Women: 5.0% / Men: 5.0%)

• Fibre: 7.0g (Women: 23.3% / Men: 23.3%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Vegan Gigantes Plaki Recipe (Greek Giant Bean Stew)

Gigantes plaki is a Greek dish of butter beans stewed in a rich tomato sauce (the literal translation is ‘giant baked beans’). I love this recipe because it’s so quick and easy but still packs so much flavour and richness. Using tinned butter beans saves all the time of soaking and boiling, but if you’d rather cook up some dried butter beans to use then simply replace the tins with two cups of cooked beans.

To make it even easier, I’ve made this into a one-pan dish, so there’s hardly any washing up! It goes incredibly well served with gemista (Greek stuffed peppers and tomatoes) and a simple green salad. Or for a really simple dinner just mop up these gigantes plaki with some toasted garlic bread. This dish is freezabe so feel free to double up the amounts to store some for a rainy day (in fact they taste even better once they’re reheated).

Vegan Gigantes Plaki Recipe (Greek Giant Butter Bean Stew in Rich Tomato Sauce)

Ingredients (serves 4):

• 4 Tbsp olive oil

• 2 red onions

• 5 cloves garlic, minced

• 1 medium carrot, finely diced

• 1 tsp smoked paprika

• 2 x 400g tins butter beans

• 2 x 400g tins chopped tomatoes

• 4 Tbsp tomato puree

• 2 tsp caster sugar

• 2 tsp dried oregano

• Large handful fresh parsley

• Small handful fresh mint

• Salt and pepper to taste

Method:

Heat the olive oil in a large pan over a medium heat, then add the onions to saute for around 5 minutes.

Add the diced carrot, minced garlic, and paprika, and continue to saute, stirring for another 2 minutes to release the flavours.

Now add the drained butter beans, tinned tomatoes, tomato puree, oregano and sugar. You can add a splash of hot water to get the sauce to your desired consistency (I like my gigantes plaki quite thick so I just add around 1/2 a cup of water).

Season with the salt and pepper, then simmer gently for around 20 minutes. Add the chopped fresh herbs just before serving.

Nutrition (per serving):

• Protein: 12.8g (Women:25.6% / Men: 23.3%)

• Iron: 5.4mg (Women: 36.5% / Men: 62.1%)

• Calories: 343 (Women: 17.2% / Men: 13.7%)

• Sugars: 13.7g (Women: 15.2% / Men: 11.4%)

• Total Fats: 14.8g (Women: 21.1% / Men: 15.6%)

• Saturated Fat: 2.0g (Women: 10.0% / Men: 6.7%)

• Salt: 0.5g (Women: 8.3% / Men: 8.3%)

• Fibre: 12.6g (Women: 42.0% / Men: 42.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Vegan Spreadable Cashew and Chive Cream Cheese

Vegan cheese-making sounds like a daunting task. But each time I whip up this cashew and chive cream cheese, I'm surprised at just how quick and easy it is to make. It takes less than 10 minutes and just involves whizzing up a few simple ingredients in a food processor. The only bit of preparation is soaking the cashews the night before - but that's as easy as topping up a cup of cashews with water and popping in the fridge overnight. And it's so worth it... the result is a cheese that's perfectly spreadable - half way between a cream cheese and hummus in texture - and a taste that's really 'cheesy' but lighter and fresher. 

Nutritionally, it's much lower in saturated fat than dairy cream cheese and it's higher in protein and fibre. Plus you get all the benefits of the cashew nuts - they're rich in loads of important nutrients, including magnesium, a mineral that supports hundreds of chemical reactions in your body. Many people in the West consume less than the recommended daily amount of magnesium which is associated with numerous chronic diseases (1). Just one of the reasons that higher raw nut consumption is associated with reduced all-cause mortality rates (2). 

So, try spreading this delicious vegan cashew and chive cream cheese on crackers with some caramelised onion chutney, as a topping with some dressed greens on bruschetta, or as a delicious sandwich filling. In fact, if you think of any other interesting ways to use this cashew cream cheese, let me know in the comments below! 

Vegan Spreadable Cashew and Chive Cream Cheese Recipe

Ingredients (makes 10 servings):

• 1 cup raw cashews, soaked overnight

• 2 Tbsp nutritional yeast

• 1/2 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 Tbsp fresh lemon juice

• 1/4 cup fresh water

• 1 Tbsp fresh chopped chives

Method:

After soaking the cashews, you'll notice they'll have become swollen and soft, which will help them blend smoothly. Drain the cashews, then chuck them in the food processor, along with the nutritional yeast, garlic powder, salt, pepper, and lemon juice.

Pulse a few times until the mixture resembles a wet sand texture. Now add the water, and continue processing for a minute or two, stopping to scrape down the sides with a spatula every now and again.

Continue until the cashew cheese is smooth and thick - it should still have a slightly coarse texture but you can add a little extra water if you like a thinner consistency.

Stir in the chives, then taste to check the seasoning, adding more salt, pepper, garlic, lemon or chives if desired. 

This cashew cream cheese will store in an airtight container in the fridge for up to a week. 

Nutrition (per serving):

• Protein: 3.0g (Women: 6.0% / Men: 5.5%)

• Iron: 0.8mg (Women: 5.4% / Men: 9.2%)

• Calories: 75 (Women: 3.8% / Men: 3.0%)

• Sugar: 1.0g (Women: 1.1% / Men: 0.8%)

• Total Fats: 5.5g (Women: 7.9% / Men: 5.8%)

• Saturated Fat: 1.0g (Women: 5.0% / Men: 3.3%)

• Salt: 0.3g (Women: 5.0% / Men: 5.0%)

• Fibre: 0.7g (Women: 2.3% / Men: 2.3%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

This vegan cashew and chive cream cheese is amazing on bruschetta topped with fresh, herby broad beans and pea shoots! Recipe here

Vegan Protein Fruit Smoothie Ice Lollies

The summer days are pretty sweltering at the moment, but I refuse to complain about it (whenever I'm tempted to, I just think back to our last winter's cold, dark, wet days, then count my blessings)! Instead, I'm trying to make the most of the summer fun by getting outdoors, swimming in rivers or the sea as much as possible, and I've been making these really healthy vegan fruit smoothie ice lollies - they're incredibly refreshing and taste so good! Plus, they're packed with antioxidant and vitamin-rich berries, with only 38 calories per popsicle. The added vegan protein powder is optional, but by adding it these healthy summer treats also provide a little protein hit to help you recover and repair from your exercise and help you on your way to your fitness goals! All you need is an ice lolly mould and some fresh fruit! 

Vegan Protein Fruit Smoothie Ice Lollies Recipe

Ingredients (makes 10 lollies):

• 1 banana

• 100g strawberries

• 100g raspberries

• 100g blueberries

• 1 scoop Vivo Life vanilla protein powder (optional)

• Water

Method:

Wash the berries and remove leaves from the strawberries, then chuck along with the peeled banana into a food processor or blender. Top up about half way with water (better to start with less water as you can always add more depending on how thick you like it). Add the Vega protein powder, then blitz everything until smooth. Pour into lolly moulds then pop in the freezer for a few hours until set. 

Nutrition (per lolly):

• Protein: 2.4g (Women: 4.8% / Men: 4.4%)

• Iron: 0.4mg (Women: 2.7% / Men: 4.6%)

• Calories: 38 (Women: 1.9% / Men: 1.5%)

• Sugars: 3.4g (Women: 3.8% / Men: 2.8%)

• Total Fats: 0.5g (Women: 0.6% / Men: 0.5%)

• Saturated Fat: 0.1g (Women: 0.5% / Men: 0.3%)

• Salt: 0.1g (Women: 1.7% / Men: 1.7%)

• Fibre: 1.8g (Women: 6.0% / Men: 6.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Crispy Sesame Coated Baked Tofu

This recipe is everything you want in a tofu dish - it's quick and easy, very healthy, crispy on the outside and tender in the middle, and has a delicious subtle sesame flavour that develops a nutty aroma when baked. And it's so nice have a tofu recipe that goes truly crispy just in the oven - no deep fryer necessary! This crispy tofu is delicious eaten as it is, or goes well with your favourite dipping sauce - sweet chilli, teriyaki, peanut, or even barbecue sauces all taste great with it. It's perfect as a high-protein vegan snack or starter, but also can take centre stage served with stir fried veggies or to top a hearty salad. And check out the nutrition information at the bottom of this post - this crispy tofu provides over half of both your daily protein and iron requirements! 

vegan crispy sesame coated baked tofu recipe 

Ingredients (serves 2):

• 1 block firm tofu (350g)

• 5 Tbsp cornflour

• 5 Tbsp unsweetened soy milk

• 1/2 cup golden or panko breadcrumbs

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1 Tbsp nutritional yeast

• 3 Tbsp sesame seeds

• Olive oil spray (optional)

• Spring onions (scallions) for garnishing

This sesame coated baked tofu also goes brilliantly with the vegan Turkish aubergine dish imam biyaldi

Method:

Preheat your oven to 180C (360F).

To prepare your tofu, first remove it from the packaging and shake off excess liquid. No need to wrap in kitchen towels as some recipes advise - I find gently squeezing the tofu between my hands over the sink to be the best way and only takes about 30 seconds! Just be careful not to squeeze too hard and break or crumble the tofu. 

Now slice the tofu into small squares, rectangles or triangles.

Prepare your coating mixture by making three dipping bowls. In the first, add the cornflour. In the second, the soy milk, and in the third, mix the breadcrumbs, sesame seeds, nutritional yeast, onion powder, and garlic powder. 

Take a tofu piece, toss to coat in the flour, then dip in the soy milk, then press into the breadcrumb mixture to coat generously on all sides and place on the baking tray. 

Repeat for all the tofu pieces. Now you can spritz lightly with the olive oil spray (this is optional but will help the coating to brown). Pop the tray into the oven for approx. 20 minutes until the coating is crisp and golden brown. 

Garnish with spring onions and enjoy on their own or with your favourite dipping sauce! 

Nutrition (per serving):

• Protein: 29.1g (Women: 58.2% / Men: 52.9%)

• Iron: 7.8mg (Women: 52.7% / Men: 89.7%)

• Calories: 459 (Women: 23.0% / Men: 18.4%)

• Sugars: 2.7g (Women: 3.0% / Men: 2.3%)

• Total Fats: 18.9g (Women: 27.0% / Men: 19.9%)

• Saturated Fats: 2.9g (Women: 14.5% / Men: 9.7%)

• Salt: 0.6g (Women: 10.0% / Men: 10.0%)

• Fibre: 6.3g (Women: 21.0% / Men: 21.0%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.

Vegan Double Chocolate Cookies

There really feels like there should be a catch with these cookies, but there isn't one! They are:

• Great tasting (deep, rich chocolate flavour, not too sweet)

• Perfect gym fuel (either pre- or post-workout)

• Pretty healthy (in moderation, as with everything!)

Vegan Double Chocolate Cookies

Ingredients (makes 6 large cookies):

• 70g margarine

• 50g light brown sugar

• 1 Tbsp golden syrup

• 1 flax egg

• 50g wholemeal flour

• 80g oats

• 1 tsp baking powder

• 1 Tbsp cocoa powder

• 50g dark chocolate, buttons or chopped into pieces

Method:

Heat your oven to 180C and prepare your flax egg (simply mix 1 Tbsp ground flax seeds with 3 Tbsp water and leave to stand for 10 minutes). Mix the margarine and sugar until soft, then beat in the syrup and the flax egg. 

In a separate bowl, mix the remaining ingredients before adding to the butter mixture. Shape mixture into cookie shapes onto a lightly greased baking tray, and bake for 10-12 minutes. Remove from the oven and allow to cool (they will be slightly soft at first but will firm up as they cool). 

Nutrition (per cookie):

• Protein: 4.1g (Women - 8.2% / Men - 7.5%)

• Iron: 2.2mg (Women - 14.9% / Men - 19.5%)

• Calories: 239 (Women - 12% / Men - 9.6%)

• Sugar: 12.3g(Women - 13.7% / Men - 10.3%)

• Total fat: 12.2g (Women - 17.4% / Men - 12.8%)

• Saturated fat: 3.5g (Women - 17.5% / Men - 11.7%)

• Fibre: 3.8g (Women - 12.7% / Men - 12.7%)

See the Nutrition Info page for more details on % of Dietary Reference Values for men and women.