No-oil Archives

18 January 2019

Zucchini Cannelloni with Tomato & Red Pepper Puree

This Italian classic has been given a wholefood plant-based makeover. The dish is perfect for a dinner party, while it may look fancy, its simple..

27 October 2018

Cucumber, Spinach & Herb Salad with Lemon Ginger Dressing

I often get my inspiration for dinner side dishes from what needs to be harvested or has to be used from the fridge. In this..

19 May 2018

How to make Cashew Cheese

When we first started to transition to a plant-based diet, I learned quickly that cheese was my Achilles heel. I used to enjoy making my..

10 April 2018

Fennel & Ruby Grapefruit Salad

Some dishes aren’t really recipes, just a selection of ingredients that go really well together like this Fennel & Ruby Grapefruit Salad. This selection of..

17 June 2017

Oil Free Baked Polenta Chips with Tofu Aioli

Polenta is incredibly versatile and can be cooked in a variety of ways, but who doesn’t love chips! Baked Polenta Chips with Tofu Aioli are a delicious oil-free tasty treat. Crispy baked Polenta Chips have a herb flavoured creamy centre, perfect for dipping or topping.

26 March 2017

Raspberry Ripple & Coconut Porridge

Trying to keep porridge interesting, yet quick and simple is a challenge. During the Scottish winter we would normally serve our guests a very quick porridge..

30 October 2016

Char-grilled Zucchini Ribbons with Cashew Cheese & Pinenuts

With the popularity of raw and low-carb meals, zucchini -zoodles (aka courgette or courgetti) is a popular whole-food pasta alternative. Char-grilled Zucchini ribbons with Cashew..

10 July 2016

Zucchini and Pea Salad

Zucchini and Pea Salad with Avocado Basil Dressing came together when I decided it was time to play with the spiraliser, it’s one of those..

5 May 2016

Turtle bean and butternut salad

As the seasons change, culinary preferences shift from hearty winter soups to vibrant spring salads. A visually appealing and tasty trans-seasonal dish is the turtle bean and butternut salad, layered with greens, roasted vegetables, and cashew feta, topped with a herby no-oil chimichurri dressing. This flexible salad serves 4 to 6 and emphasizes the importance of contrasting colors, shapes, and textures.

Category: No-oil