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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Pasta Cremosa con Cavolo e Salsiccia from #cookingwithnonna

I’m really enjoying this cookbook. The recipes are comforting and mostly traditional but with a vegan twist. This creamy sausage and kale pasta uses store bought sausages, but a vegan homemade cashew cream. It’s rich and meaty, and made special with fennel seeds as the star ingredient in the sauce.

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Sticky Coconut Milk-Braised Tofu from #bigveganflavor

You can trust @rainbowplantlife to have an excellent tofu recipe. The tofu is fried and then braised in this super flavourful sweet and savoury braising liquid made with coconut milk, agave, soy sauce and lots of aromatics. The tofu really absorbs the flavours and the sauce coats is beautifully. It’s also lovely over the rice and broccoli that I served on the side and you don’t need a lot. I will definitely make this again.

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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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Miso Aubergines from #yourdailyveg

These are some of the best miso aubergines I’ve had. The miso glaze is sweet and savoury and so, so delicious. It’s gorgeous on the soft aubergines that are baked on all sides and get almost caramelised. Served with rice, but I also made a side of tofu.

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Brunch Tacos from #bigveganflavor

I love the tofu scramble recipe from @rainbowplantlife ‘s blog so I wanted to try this recipe from the book that uses the scramble as a filling for tacos. It’s a delicious, creamy tofu scramble and this made for an great brunch. I didn’t have the black beans that were called for, but I added some avocado to the tacos. There are three sauce suggestions in the recipe. I went with the chipotle crema which is excellent: light and creamy.

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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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