Recipe Index

2021
- May
  - 21: Asparagus Pasta Salad
  - 04: Tofu Katsu Curry
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  - 01: Spinach and Ricotta Cannelloni
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  - 27: Cheese and Tomato Quiche
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  - 09: Spiced Paneer Wraps
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  - 22: Vegetable Barley Soup – Vegan
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  - 12: Sun-Dried Tomato Pasta with Spinach
  - 07: Creamy Mushroom Stroganoff
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  - 31: Paneer Curry with Spinach and Peas
  - 26: Teriyaki Tofu
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2020
- December
  - 16: Crispy Breaded Garlic Mushrooms
  - 01: Croissant Sandwich with Mushrooms and Brie
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  - 28: Quorn Cottage Pie
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  - 27: Pesto Gnocchi with Peas & Courgettes
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  - 07: Falafel Bowls with Tahini Sauce
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  - 25: Matcha Energy Balls with Dates
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  - 04: Spiced Sweet Potato and Carrot Soup
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  - 18: 7 Easy Vegetarian Store Cupboard Meals
  - 14: Broccoli Pasta Bake
  - 06: Traditional Irish White Soda Bread
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  - 21: Smoky Chipotle Mushroom Tacos
  - 04: Pear and Ginger Crumble
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  - 24: Sourdough French Toast
  - 21: Satay Sweet Potato Curry
  - 16: Vegan Thai Red Curry with Tofu
  - 08: Red Lentil Dahl (Dal) with Spinach
2019
- December
  - 30: Top 10 Recipes of 2019
  - 12: Mushroom Wellington
- November
  - 18: Cheesy Mashed Potatoes
  - 11: Stuffed Shells with Spinach & Ricotta
- October
  - 22: Vegetarian Toad in the Hole
  - 16: Vegan Massaman Curry
  - 09: Vegetable Orzo Soup
  - 03: Drop Scones (Scotch Pancakes)
- September
  - 26: Butter Bean Stew with Kale and Sweet Potatoes
  - 24: Vegetarian Caesar Salad
  - 19: Halloumi Wraps
  - 17: Crispy Baked Potato Wedges
  - 12: Spiced Carrot and Lentil Soup
  - 10: Red Pesto Pasta
- August
  - 15: Spinach and Ricotta Pasta Bake
  - 05: Cherry Tomato Bruschetta
- July
  - 17: Baked Eggs Florentine
  - 12: Smashed Avocado on Toast
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  - 17: Pasta with Mushrooms and Spinach
  - 08: Pan Fried Gnocchi with Spinach and Tomatoes
- May
- April
  - 17: Mushroom Quiche
  - 10: Moroccan Couscous Recipe
  - 03: Asparagus and Feta Baked Frittata
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  - 29: Portobello Mushroom Sandwich
  - 27: Spicy Moroccan Vegetable Tagine
  - 23: Chickpea and Lentil Curry – Vegan
  - 21: Quick and Easy Halloumi Fajitas
  - 14: Courgette Risotto with Peas & Lemon
  - 12: Spinach and Feta Pizza
- February
  - 27: Greek Chickpea Salad with Spinach
  - 23: Vegetarian Enchilada Casserole
  - 21: Irish Potato Soup
  - 14: Spiced Pear Crumble with Almonds
  - 12: Pesto Pasta Bake with Sun Dried Tomatoes
  - 07: Garlic Mushroom Bruschetta
  - 06: Artichoke & Olive Naan Pizza
  - 02: Loaded Veggie Breakfast Skillet
- January
2018
- December
  - 18: Nut Roast en Croûte
  - 11: Vegan Sausage Casserole with Beans
  - 06: Easy Vegetable Soup
- November
- October
- September
  - 26: Butternut Squash Salad with Spinach & Feta
  - 18: Vegetarian Bolognese with Lentils
  - 13: Vegetarian Quesadilla
  - 10: Mexican Vegetable Soup
  - 07: Orzo Pasta Salad with Pesto
- June
  - 21: Quinoa Lentil Salad with Tomatoes
- May
  - 23: Chicken and Chorizo Pasta with Spinach
  - 10: Asparagus Pasta with Lemon and Mint
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- March
  - 15: Irish Scones
  - 07: Fish Cakes with Quick Lemon Tartare Sauce
- February
  - 27: Vegetarian Lasagne
  - 21: Taco Salad
  - 09: Vegetable Korma
  - 06: Curried Parsnip Soup
- January
2017
- December
  - 07: Vegetarian Sausage Rolls
- November
  - 25: A Warm Winter Salad of Roasted Kalettes and Stilton
  - 09: Creamy Spinach and Mushroom Pasta
- October
- September
- August
  - 30: Mediterranean Couscous Salad
  - 23: Roasted Tomato & Basil Soup
  - 02: Flapjacks
- July
- June
  - 28: Ricotta Crostini with Roasted Cherries
  - 24: Spicy Chicken Wraps
  - 21: Mexican Bean Salad
  - 17: Spicy Bloody Mary
  - 13: Caprese Salad with Avocado & Courgette
  - 03: White Pizza with Spinach & Ricotta
- May
  - 27: Roasted Beetroot Salad with Orange & Goat’s Cheese
  - 25: Potato Salad
  - 21: Lemon Poppy Seed Pancakes
  - 17: Cold Noodle Salad with Peanut Dressing
  - 15: Spinach Frittata with Tomatoes and Goat’s Cheese
  - 14: Rhubarb Crumble Muffins
  - 12: Spinach and Feta Quiche
  - 08: Spiced Carrot and Coriander Soup
- April
- March
  - 23: Creamy Mushroom and Leek Pasta
  - 21: Mediterranean Baked Sweet Potatoes
  - 12: Irish Tea Brack
  - 06: Dark Chocolate Date & Hazelnut Truffles
- February
- January
2016
- December
  - 21: Meat Free Cottage Pie
  - 07: Chocolate Covered Stuffed Dates
- November
  - 10: Stuffed Mini Portobello Mushrooms
- October
- September
  - 27: Irish Apple Tart
  - 15: Apple and Blackberry Crumble
- June
  - 29: Spiced Courgette & Sweetcorn Fritters
  - 17: Lemon Drizzle Birthday Cake
- May
  - 20: Vegan Rice Paper Rolls
  - 12: Rhubarb and Ginger Crumble
- March
  - 16: Irish Potato Cakes
  - 10: Traditional Irish Soda Bread
  - 08: Green Smoothie Bowls
  - 01: Spring Nourish Bowls
- February
- January
  - 27: Vegetarian Chili
  - 21: Vegan Leek & Potato Soup
  - 19: Oat, Date & Peanut Butter Power Balls
  - 07: Spicy Carrot and Parsnip Soup
  - 05: Kale and Quinoa Salad
2015
- November
  - 19: Mushroom Tart
  - 11: Roasted Carrot and Fennel Soup
- October
  - 20: Spicy Sun Dried Tomato and Feta Omelette
- September
  - 28: Falafel Burgers
  - 24: Sweet Potato Frittata with Broccoli
  - 17: Spicy Tomato Soup with Red Lentils
  - 09: Mushrooms on Toast
- July
  - 28: Shakshuka with Feta and Spinach
  - 09: Quinoa Stuffed Peppers – Vegetarian
- May
  - 07: Roast Butternut Squash with Quinoa, Kale and Feta

Quinoa Stuffed Peppers – Vegetarian »

Comments

Sandy Holeman says

November 13, 2015 at 5:45 am

Loved this recipe. It tasted terrific, and looked pretty, and felt like I was nourishing my body. I used tri-colored quinoa, which added a visual element. And I used walnut oil in the dressing instead of olive oil. I will definitely make this recipe again.

Reply
- Michelle Alston says
  
  November 13, 2015 at 8:40 am
  
  Hi Sandy, I’m really glad you like it. I love your idea of tri-colured quinoa, I bet that looked great 🙂
  
  Reply
Sue Harvey says

May 6, 2018 at 7:05 am

Hi these salads look great and I am definitely going to give them a try. However none of my family including me like coriander. What would you recommend as an alternative/replacement please?
Also how lovely that all recipes are in grams and not cups as you are in the UK I feel they are more relatable to me as I have many of the ingredients listed in your recipes to hand so less of an effort to make them making meal times more varied and interesting. Thank you.

Reply
- Michelle Alston says
  
  May 6, 2018 at 8:34 am
  
  Hi Sue, thank you so much for your lovely comment. The coriander used in this recipe is ground coriander, I’ve updated the recipe as it wasn’t clear so thank you for bringing that to my attention. If it is ground coriander that you’re not keen on then for this recipe I would just omit it, it will still taste great without it. I hope this helps, best wishes, Michelle x
  
  Reply

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