Greens & Herbs Butter Bean Pasta from #bigvegenergy.

The green pasta doesn’t photograph the best, but this was too good not to share. It’s another one of the easy butter bean pasta sauces from the book, but this time with spinach and herbs added in. It’s good, but what makes this special is the tahini and pomegranate molasses drizzled on top. Especially the latter was a really delicious touch. One of those recipes I’ll return too when I need a quick dinner.

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Leek & Miso Orzo with Preserved Lemon Chilli Jam from #bigvegenergy.

This is such a surprising recipe. You have this creamy leek orzo with a depth of flavour thanks to the nutritional yeast and miso, and then it’s topped with a smoky and spicy preserved lemon jam. It’s not a combination you’d expect, but it works surprisingly well. This is easy and quick, but makes an impression.

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Sweet Potatoes with Tahini Butter Chickpeas from #bigvegenergy

I can see why this recipe is popular. Roasted sweet potatoes filled with chickpeas and tahini is always a good combination, but the tahini butter here is next level; rich and sweet. It’s really easy, but very good!

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Al Limone Butter Bean Pasta from #bigvegenergy.

This recipe calls mostly for cupboard staples and it’s so easy and quick to make. The sauce is mostly butter beans blended up with some tahini, nooch and lots of lemon. It’s simple, but creamy and fresh. One I could see myself making again when I need something quick.

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Roasted Chilli & Squash Spelt with Smoky Sunflower Seed Crunch from #bigvegenergy

I loved the use of spelt in this. It gives the meal some bite which is really nice combined with the creamy sauce. You could also use pasta, but the pearled spelt really adds to this.

The sauce is fantastic with roasted butternut squash, onion, chilli and garlic. There’s a real depth of flavour. The addition of the crunchy and smoked paprika spiced sunflower seeds finishes it off nicely.

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Minced Tofu with Herby Cucumber Salad & Sriracha Mayo from #bigvegenergy.

This is like a sushi bowl, but different and dare I say better. The tofu is grated, marinated and fried. It is super flavourful and the star of the show. The fresh cucumber salad with basil, mint and lime is lovely with it. Served with jasmine rice and a sriracha mayo.

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Roasted Cauliflower Gnocchi from #bigvegenergy.

I’m really liking this cookbook as the recipes are so easy yet exciting. This slightly crispy gnocchi is coated in a sauce made with roasted cashews and cauliflower and it’s super saucy. You’ve got mustard and miso to give it some more flavour. It’s lovely. I added lots of the sauce, and I still have some sauce leftover, so I love that the author gives suggestions on how to use those leftovers.
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