Inspired Sushi

Healthy Recipes

This vegan sushi looks delicious! We’ve made some before, but we’ll definitely be giving this version a try at some point. Yep, sushi making definitely does not get any easier than this! Thanks for sharing guys. ūüôā

Pear & Pretzel

Vegan sushi lovers can exist too! This is a start of a beautiful thing people. We were led to believe that uninspired avocado and boring carrot rolls were all sushi had to offer to vegans, but with a change in perspective and a little creativity we came to realize we were so so soooooo wrong. Looking at sushi through a vegan eye opened the door to a billion and one new possibilities. Let’s fall in love with sushi now… the right way!


Our Recipes:

This is our favorite, most eye catching version of sushi we have created, but it is also the most labor intensive of the bunch. DO NOT let this discourage you from trying sushi at home because trust us you basically can’t go wrong. We’ve made rolls dozens of ways so use this as a base and be bold with your modifications. If you do try something…

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Meatless Monday: Slow Cooker Seasonal Vegetable Soup W/ White Beans & Sausages

Healthy Recipes, Meatless Monday

Serves: 6
Prep: 40 mins (*Dependent upon skill and/or kitchen helpers!)
Cooking Time: 4-8 hrs (*Dependent on S.C. setting)

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, carbohydrates, protein, fibre calcium, iron, magnesium, potassium, zinc and per serving* is low in added sugar, salt and saturated fats. (*Dependent upon the type and/or quantity of stock and/or vegan sausages used). 

Happy New year everyone! We would like to take a moment again to¬†thank everyone that has supported us during the last fourteen months; you have truly made it a very productive and rewarding time¬†indeed! It’s been a pleasure sharing, interacting and seeing our posts receive visits from over 80 countries! Thanks everyone, we really appreciate the support and hope that we have helped make your culinary journey and healthy lifestyle easier, tastier¬†and well informed! ūüôā

Today we would¬†like¬†to share another great (mostly!) seasonal recipe that’s plant-based and easy to execute! A tasty and seasonal stew that will not only warm your heart and soul, but will help to kick off the¬†year on a fantastic¬†note! #5Aday

It’s a¬†delicious soup that has a lovely natural sweetness from the carrot, swede and fennel and is wholly satisfying! We have suggested the use of plant-based ‘sausages’, but these¬†are completely optional. The soup is tasty and¬†satisfying¬†without them, but those embarking¬†on Veganuary might be keen to sample some processed/ plant-based goodies to help ease their transition. It’s important to note that these types of faux meats are not the gold standard to plant-based eating and/or healthy eating in general; a lot of these products can contain a lot of¬†oil and/or high levels of salt. However, they can be quite tasty and useful in moderation, but we would always recommend trying to make these plant-based goodies yourself.

Here’s to a healthy and happy 2016 and happy cooking everyone! ūüėÄ

Quick Foodie Facts:

  • Per serving¬†this¬†soup contains about 5 servings of vegetables towards your 5-A-Day! Now that is truly #eating2health!
  • Butter beans are a great source of nutrients including: Vitamins A, B1, B3, B6, protein, fibre, calcium, iron, magnesium, potassium, zinc (just to name a few!), are naturally low in fat and count towards your 5-A-Day!


Tip: If preferred, use a mixture of ¬†¬Ĺ volume water, ¬Ĺ volume stock with some additional¬†fresh or dried herbs instead of using loads of stock!



+++++++++12g           Garlic Clove (2 fat ones!)
+++++++++140g        Brown Onion
+++++++++200g       Yellow Bell Pepper
+++++++++400g       Fennel Bulb
+++++++++360g       Carrot
+++++++++1kg           Swede
+++++++++10g          Fresh Rosemary
+++++++++440g       Cooked Butter Beans (approx. 2 tins or 220g dried/cooked variety)
+++++++++1 tbsp      Rapeseed Oil
+++++++++                Salt & Ground Black pepper
+++++++++187ml      White Wine
+++++++++1               Bay Leaf
+++++++++1.4L          Vegetable Stock (low-salt/GF if required)
+++++++++240g       Frozen Green beans, defrosted
+++++++++6-9          Vegan Sausages (*optional)

Need an easy-print recipe? Print here. ūüôā




Peel and finely chop the garlic and onion. Wash, remove the stem and core and then finely chop the bell pepper. Wash the fennel, trim the ends, slice it (horizontally) into two halves and then finely chop. Wash, peel, trim the bottom and then chop the swede into cubes. Drain and wash the beans (if applicable). Wash the rosemary, remove the leaves from its stem and then finely chop them. Tip: Check out a previous recipe for some help on preparing your fennel. 



Wash, peel, trim the ends and then quarter the carrot(s).



  • Heat 1 tbsp of rapeseed oil in a large, non-stick a frying pan or pot. Tip: Looking for a lower-fat option? Swap the oil for¬†some low-fat cooking oil instead.
  • Add the garlic and onion. Gently fry for 1-2 mins or until softened.
  • Add the bell pepper, fennel and carrot. Stir together.¬†Gently fry for 3-4 mins or until slightly softened.
  • Add the swede.
  • Cover with a lid and gently fry/steam-fry for a final 3-4 mins. Season it with some salt and black pepper to taste. Remove from the heat.
  • Transfer the vegetable mixture into a slow cooker.


Add the rosemary, butter beans, wine, bay leaf and stock (and/or water). Stir together. Season it with some black pepper to taste. Cover with a lid. Cook on a low heat setting for 7-8 hrs or on a high setting for 3-4 hrs instead.


In the meantime…

Snap the beans into halves and defrost them. Add them to the slow cooker during the last 30mins of cooking. Alternatively, steam and then add them to the slow cooker just before serving.


Cook the sausages according to the packet instructions. Allow them to cool and ‘set’. Add them into your soup just before serving (if applicable). Tip: Due to the ingredients in¬†these types of sausages, they will quickly¬†dissolve into your soup’s broth¬†if you add them whilst the soup is still cooking!


Ladle the soup into large serving bowls. Add the cooked sausages (if desired); serve with bread if preferred (a friendly warning: this soup is super filling without!). Garnish with some fresh rosemary, parsley or chives if preferred.





Refrigerate any leftover soup in an air-tight and resealable container; reheat and consume within 3-4 days. Alternatively freeze in one or several containers; defrost, reheat and consume within 2 months.

Meatless Monday: Baked Tofu Loaf #VeganChristmasRecipes

Healthy Recipes, Meatless Monday

Serves: 6-8
Prep & Cooking Time: 70 mins
Cooling: 45-60 mins
Tools: Food Processor, 9″ Spring Form¬†Tin, Mixing Bowl


Hey everyone! Did you have a great weekend?? As we approach mid-December, doesn’t it just feel¬†like one giant¬†memory game of recalling all of the mundane errands, cleaning and end of year tasks you still have to do… including some seasonal meal prep?! :/

With only twelve days to Christmas, most people probably will have some idea of what they will be cooking. We had a chin scratch¬†a few weeks back and knew that we wanted something a little ‘different’ from last year’s menu. We happened to come across the quirky ‘Tofurky’ that is making an appearance around cyberspace… have you seen it? It has a jaw-dropping effect, but not because it looks like the most delicious piece of faux meat you have ever laid your eyes on. No, it’s ridiculously expensive! Tofurky,¬†No ‘fanky’! At ¬£35 for a stuffed tofu log, (yeah that’s a lot of money for¬†fermented¬†beans and rice right?!), we never even gave it a¬†second thought. I don’t even think that we’ve even paid that much money for meat (back in the day!) let alone tofu… but it did get our creative juices flowing!

We trialled a couple recipes, one being a pie (it was epic!), but have decided on this lovely and simple¬†baked tofu loaf; our goal was to nestle it next to some tasty¬†trimmings and then top it all off with a delicious gravy- which we did!¬†The loaf is¬†healthy (but that’s a given!), a little time consuming but not difficult… and we think that this is the most important thing here. Christmas dinner¬†shouldn’t take you ten¬†minutes to cook, but nor should it be overly expensive, contain five thousand calories¬†or require the skills and planning of a Michelin star chef and his team! It¬†should encompass great food and conversation, enjoyed with the people that you love… which won’t happen if you have to spend most of the day in the kitchen! In fact, for complete cooking ease, you could make this loaf a couple of days in¬†advance¬†and reheat it on Christmas day! The only negative point¬†about this recipe is that you need a food processor or perhaps a hand-held stick blender as the tofu needs to be silky smooth!

It’s important to note that this¬†recipe has fourteen¬†staple ingredients, which may sound like a lot but it isn’t! We haven’t listed fourteen¬†spices and/or ingredients that are only sourced at health food shops! These ingredients are not too¬†obscure¬†or expensive (relatively) and together they help to form the foundations of this round tofu loaf! Ultimately the additional¬†seasonings and flavours are up to you! As tofu goes, it always needs¬†seasoning and as you won’t be marinating it, you’ll need to decide on a few key flavours that¬†you enjoy. We were happy with the ones that we used, but have highlighted (below) on how we will¬†be adapting some of them on Christmas day! We have listed numerous¬†suggestions for you to try- make it great! One¬†suggestion is ‘just think big’; a half teaspoon of salt and one tablespoon of dried herbs won’t cut it! You need to increase your portions to carry the flavour all of the way through!

Continue¬†to watch this space! Throughout the week we’ll be posting our tasty sides and sauces to help make a well-rounded and¬†delicious¬†plant-based Christmas that everyone can enjoy!

Happy cooking everyone! ūüôā


Tip: When frying, try adding a splash of white white to your veggies for another depth of flavour!



Need an easy-print recipe? Print here.¬†ūüôā


  1. Drain and press the tofu between two heavy plates or chopping boards for 30 mins to express any excess water.


2. In the meantime, wash the quinoa in a sieve under cold running water for 30 seconds to help remove some of its bitterness and then cook it according to the packet instructions. NB: Ours took 15-20 mins to cook.


3. If applicable, create some breadcrumbs. Tip: We toasted some delicious chia and soya-based bread and then created some in our food processor!


4. Meanwhile, peel and dice the garlic. Wash, trim the ends and finely slice the spring onion. Wash, remove the stem and core and then dice the bell pepper. Wash, peel, trim the ends and then finely grate the carrot. Wash, trim the ends and then dice the celery.

No celery pictured here- sorry!



5. Heat 1 tbsp of rapeseed oil a non-stick frying pan over a medium-low heat (or spray it with some low-fat cooking oil). Add the garlic, spring onion, bell pepper, carrot and celery. Gently fry for 3 mins or until softened. Remove from the heat.



6. Heat oven to 180¬ļC/350¬ļF. Lightly grease a 9″¬†spring-form baking pan with some oil or margarine.



7. Prepare the¬†‘flax eggs’. Place 2 tbsp of ground flaxseed into a small bowl with 6 tbsp of water. Mix together. Leave for 5 mins to set. Next,¬†wash the sage and thyme, remove the leaves from its stem and then roughly chop them. Wash and dice the chives.



8. Meanwhile, drain off the excess water from the tofu. Pat it dry with some kitchen paper. Crumble it into a food processor. Add 2 tbsp of DF milk. Process until the tofu becomes smooth and ‘mousse-y’.



9. Assemble the loaf!

Step 1: Transfer the tofu mixture into a large mixing bowl.
Step 2: Add the flax eggs, fresh herbs, cream cheese and your desired seasoning & flavourings!
Step 3: Mix until thoroughly combined.
Step 4: Add the vegetable mixture. Fold it through with a spatula. Taste and season it as necessary.
Step 5: Add the breadcrumbs (flour or stuffing mixture!) and the cooked quinoa (or rice).
Step 6: Fold it through and thoroughly combine.



10. Transfer the tofu mixture into the greased tin. Use a spatula or some grease proof paper to help press the mixture snugly into the base of the tin and flatten the surface as much as possible. Tip: The mixture will be a bit sticky, but just lightly flour your hands if necessary!



11. Place it onto the middle oven shelf and bake for 40-45 mins or until it’s’ lightly browned, firm to touch and the edges are slightly coming away from the tin!



12. Remove from the oven. Allow to cool in the tin on a cooling rack for¬†45-¬†60 mins. It stays warm for a very long time so you have plenty of time to prepare your side dishes and/or gravy!¬†NB:¬†In our trial run we¬†were able to roast some tasty sides and prepare a sauce in that time it took to cook and set. ūüôā



…Whilst your waiting for your tofu to bake, check out our first ‘Christmas¬†meal attempt’!¬†Alex wanted me to to post it (haha)! It’s a shame I didn’t take a picture when Alex first laid eyes on it- priceless! It’s was a¬†monster (12×9″); it certainly ain’t no ‘pixie pie’!

It reminds me of something that would be on the table if #AdamRichman ever came to our house! baha! This pie ended up in the reject pile, not because it tasted horrible (it had three layers of tasty ingredients!), but because it was a tad too fiddly…at least for Christmas dinner. The inspiration came from the combination of an encroute and coulibiac! It’s the perfect example of what you can accomplish when you set your mind to something! If anyone wants the recipe, just send us a message. If¬†we get enough interest we might turn it into a post, not that we are condoning pie-eating on a¬†regular basis (everything in moderation right?!), but we have a long winter ahead (wink, wink)!¬†


Now for the baked and cooled loaf…


Garnish it with anything and everything Christmassy and enjoy with numerous tasty sides!




Refrigerate any leftovers in an air-tight and resealable container; reheat and consume within five days.

Meatless Monday: Marinated Tofu & Veggie Skewers W/ a Peanut Satay [Vegan & Gluten Free]

Healthy Recipes, Meatless Monday

Serves: 5
Prep: Variable & dependant upon the length of your marination! (See Below)
Cooking: 30-35 mins
Type: Main Meal
Tools: Chopping boards(s), sharp knife, mixing bowls, measuring jug, casserole dish, wooden or metal skewers & soaking dish, baking trays, parchment paper, manual juicer, whisk, frying pan, frying spatula, bowl

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, K & E,  protein, fibre, calcium, iron, magnesium, manganese, phosphorus, potassium, selenium, zinc and per serving has a moderate quantity of added sugar, fat and salt!

Hi everyone! How was your weekend? Survive the downpours?! It was so blustery yesterday- I felt a bit like Mary Poppins! Broken umbrellas, fuzzy scarves and bare trees, yep, winter is most definitely on the cards!

We’re still a little taken back by this weekend; it’s held so many terrible global events. How society got this position and how it will redeem itself still remains to be seen. On some level, everyone has a part to play, however small and it’s surprising how many of us don’t. Showing humanity and compassion doesn’t cost us anything, yet people are still consumed with exploiting indifferences and pursuing armed conflict. We should all take a moment and wish for a world where normality does not involve the dehumanization of society.¬†

On a happier note, this Monday we have prepared a great meatless alternative.

Marinated tofu and vegetables (inclusive of brussels sprouts!) skewers, served alongside some delicious, creamy and moreish peanut satay!¬†The marinated tofu and veggies were delicious; although our opinion might be a tad biased as we love tofu! If you cannot wait until Christmas for your next batch of roasted sprouts, then we thoroughly recommend giving our variation a try! The sprouts really stole the show; beautifully roasted as they just melt in your mouth. ūüôā

This recipe is quite versatile; use your favourite fresh or frozen veggies and/or adjust the marinade to your own personal preferences. If you are short on time, you can complete this meal in about 45-60 mins (45 mins if you marinade your tofu overnight)! Sixty minutes if you release your inner maestro and press the tofu for 20 mins, marinade the tofu and veggies for 15-20 mins, thread only the tofu*, roast everything for about 30 mins and then sit back and enjoy! However, the longer you allow for marinating, the better the overall flavour will be.

*You can also save time by not skewering and threading every piece of tofu and veggie, just skewer the tofu and roast the veggies alongside! Alternatively, place everything onto two baking trays and then bake the tofu and roast the veggies! We hope that you enjoy it!

Happy cooking everyone and if you haven’t already, please consider pledging your support towards Hugh‚Äôs War on Waste!¬† When we pledged nearly two weeks ago, he had about 38K worth of signatures; there is now over¬†250K pledges! ūüôā #uglyvegetables #loveallthevegetables #wastenot




+++++++++++++++++800g       Firm Tofu (=2 tetra paks)
+++++++++++++++++600g       Frozen Brussels Sprouts, defrosted or Fresh!
+++++++++++++++++560g        Bell Peppers (2 Red, 2 Yellow and 1 Green Bell Pepper)
+++++++++++++++++240g        Red Onion
+++++++++++++++++2 tbsp      Olive oil
+++++++++++++++++3¬Ĺ tsp ¬† ¬† Garlic Infused Oil
+++++++++++++++++6 tbsp      Low-salt Soya Sauce (or Tamari sauce as a GF option)
+++++++++++++++++3 tbsp      Maple Syrup
+++++++++++++++++¬Ĺ¬†tsp ¬† ¬† ¬† ¬†Asafoetida (or onion powder)
+++++++++++++++++1 ¬Ĺ¬†tsp ¬† ¬† ¬†Ground Ginger
+++++++++++++++++3 tbsp       Sesame Oil
+++++++++++++++++3 tsbp       Walnut Oil
+++++++++++++++++2 tbsp       Rice Vinegar

+++++++++++++++++—————————Peanut Satay——————————————
+++++++++++++++++50g           Root ginger
+++++++++++++++++100g         Spring onion
+++++++++++++++++1                 Lime
+++++++++++++++++                  Low-Fat Cooking Oil
+++++++++++++++++80g           Natural Peanut Butter (smooth)
+++++++++++++++++1-2 tsp      Maple Syrup
+++++++++++++++++¬ľ¬†tsp ¬† ¬† ¬† ¬†Red chilli flakes
+++++++++++++++++¬ľ¬†cup ¬† ¬† ¬† Boiling Water
+++++++++++++++++2/3 cup    Soya Yoghurt (unsweetened or sweetened)



Drain and then press the tofu between two heavy plates or chopping boards for about 20-30 minutes to express any excess water.


In the meantime prepare the veggies and tofu!

1.¬†Defrost the brussels sprouts in a microwave (if applicable). If you’re using fresh sprouts, just make sure to give them a¬†thorough¬†wash first!

2. Wash, remove the stem and core and then chop the bell peppers into 1 inch cubes (or larger pieces if preferred). Peel and quarter the red onion and then separate the layers.

3. Place the brussels sprouts, bell peppers and onion into a large mixing bowl.

4.¬†Add 2 tbsp olive oil, ¬Ĺ¬†tsp garlic oil, 3 tbsp soya sauce, 1 tsp maple syrup, pinch of asafoetida (or onion powder) and ¬Ĺ¬†tsp of ground ginger. Toss to coat and combine. Cover with kitchen film and refrigerate for same duration as the tofu. Tip: If you are marinating¬†your tofu overnight, it’s best to prepare the veggies the following day!



1. Drain off any excess water from the tofu and pat it dry with some kitchen towel.

2. Place the tofu onto a chopping board. Chop each block into about twenty, 1 inch pieces.

3.¬†Prepare the tofu marinade. In a small bowl or measuring jug, add 3 tsp garlic infused oil,¬†3 tbsp soya (or Tamari) sauce, 1¬Ĺ tbsp maple syrup, ¬Ĺ¬†tsp asafoetida (or onion powder),¬†1 tsp ground ginger,¬†3 tbsp sesame oil, 3 tbsp walnut oil and 2 tbsp rice vinegar. Whisk until combined.

4. Get a large dish or mixing bowl (we used a casserole dish!). Add the tofu. Pour over the marinade. Gently toss to coat. Cover with kitchen film. Place the tofu into the refrigerator. Allow it to marinate for as long as possible (ours marinated for 4hrs). Tip: The longer you can allow your tofu to marinate, the better the flavour will be!



  • If you do not own metal kitchen skewers, place some wooden ones into a dish of cold water about twenty or thirty minutes before you want to prepare your tofu/veggie skewers; this will prevent them from burning.
  • Preheat the oven to 200¬įC/400¬įF. Line two baking trays with some parchment paper. Prepare your skewers anyway you desire! Tip: If you don’t have much time, do not worry about making them artistic, just thread all of the tofu and then place the veggies next to the prepared skewers on the baking trays or as previously mentioned, just place everything over the two trays instead.
  • Place the trays onto the middle and top shelves. Bake for 30-35 mins or until lightly browned and slightly crispy around the edges; turning once. Remove. Tip: It might be a good idea to swap the trays around half way; move the top tray to the middle shelf and vice versa.


Whilst the skewers are baking…
…cook some brown basmati rice (about 60g/person) according to the packet instructions.


In the meantime prepare the satay!

  • Gather your ingredients!
  • Wash peel and grate the ginger. Wash, trim the ends and finely slice the spring onion. Juice ¬Ĺ¬†of the lime.
  • Heat a small, non-stick frying pan over a medium heat. Spray it with some low-fat cooking oil. Add the ginger and spring onion. Gently fry for 1-2 mins or until softened. Add the red chilli flakes. Stir to combine.
  • Remove the frying pan from the heat.


Boil ¬ľ cup water in a kettle.

  • ¬†Place the lime juice, peanut butter and 1-2 tsp maple syrup into a measuring jug.
  • Add 2 tbsp of ¬†boiled water to help melt the peanut butter. Whisk until combined and creamy.
  • Add the soya yoghurt.
  • Whisk to thoroughly combine. Add more liquid if a thinner sauce is desired.
  • Add half the quantity of the cooked ginger mixture into the satay sauce. Whisk to combine.
  • Add the remaining ginger mixture into the rice. Mix with a fork. Taste and season it as necessary.



Serve warm. Spoon some rice onto a serving plate.Top with the skewers and serve alongside the satay and a wedge of lime (if desired).



…Especially the leftovers! ¬†ūüôā ‚̧



Refrigerate any leftover tofu or veggies in an air-tight and resealable container; reheat and consume with 3-4 days. Refrigerate any leftover satay in a separate, an air-right and resealable container; consume within 3-5 days or refer to yoghurt’s use-by date.


Carrot & Red Lentil Soup

Healthy Recipes

Serves: 4-5
Prep & Cooking Time: 50-60 mins

Notes: This recipe contains: Vitamin A, B-vitamins, Vitamins C & E, protein, calcium, fibre, potassium, magnesium, iron, zinc no added sugar or oils and per serving is low in saturated fats!

This recipe produces a¬†nutritious and¬†vibrant bowl of soup! The lentils and almonds make an¬†ordinary¬†bowl of carrot¬†soup very hearty, whilst the ginger and cumin provide a lovely and ‘warming’ taste- it¬†definitely¬†gets two huge¬†thumbs up from us!¬†

We hope that you enjoy it as much as we did. Happy cooking everyone!





+++++++++++++++++++++++++160g     Dried Red Spilt Lentils
+++++++++++++++++++++++++2L         Vegetable Stock (low-salt/DF/GF)
+++++++++++++++++++++++++760g    Carrots
+++++++++++++++++++++++++180g     White Onion
+++++++++++++++++++++++++50g       Root Ginger
+++++++++++++++++++++++++8g         Garlic Clove
+++++++++++++++++++++++++40g       Ground Almonds
+++++++++++++++++++++++++2g          Ground Cumin



  1. Wash, remove any stones or seeds and then prepare the lentils according to the packet instructions. Drain.

2. In the meantime, place a large, non-stick saucepan over a medium-low heat. Add the stock. Bring to the boil.

3. Meanwhile, wash, peel, trim the ends and then slice the carrots. Peel and finely chop the onion. Wash, peel and grate the ginger. Peel and finely grate the garlic.

4. Add the carrots, onion, ginger and garlic to the saucepan. Bring back to the boil. Reduce to a simmer. Cover with a lid. Cook for 12 mins or until the carrots are tender.

5. Remove from the heat. Allow it to cool slightly.

6. In the meantime, place the lentils into another large saucepan or resealable container.



Ours¬†went into this¬†plastic tub for more quick and delicious lunches this week! ūüôā

  1. Place the soup mixture into a blender or food processor.

2. Blend until puréed.

3. Transfer the puréed soup into the pan or container with the lentils. Stir together. Repeat steps one and two until all of your soup is puréed.

4. Add the ground nuts and cumin.

5. Stir together. Taste and season as necessary.



Place the pan over a medium-low heat (if applicable) and reheat.

Serve warm. Ladle into a serving bowl. Garnish with some: spice, ground black pepper, seeds or fresh herbs if desired.

NB: We¬†used a sprinkle of: ground cumin, sunflower seeds and fresh coriander. ūüôā



If preferred…

  • Vary your¬†‘main’ vegetable! Instead of carrots, try using: sweet potatoes, butternut or acorn squash, red bell peppers or maybe some parsnips!
  • Add a little¬†almond milk or soya yoghurt (just before reheating) for added calcium. Alternatively, try substituting some of the broth for almond milk.
  • Try using other earthy spices such as: dried coriander, turmeric, cardamom, cloves, paprika or a¬†garam masala blend.
  • Spice it up with fresh chillies or chilli powder!
  • Serve it with some warmed GF bread, or try an oatmeal pita or rye bread (if you are not concerned about gluten!).