Rhi

You’ve asked for this one so much over the years & I finally did it !! Here’s the stuff I pretty much always have in my fridge/cupboards (all plants obvi x) #plantbased #foodshopping #veganuary #ukfoodie

Covering all bases with these super green lentils 🌱🌱 Currently in the depths of my luteal phase so I’m making sure to fuel myself with high iron, protein rich foods like these lentils so I can hopefully get my muscles back 😬 Super green lentils Ingredients (serves 2-4) 2 tins green lentils (drained & rinsed) 1 small brown onion, diced 2 garlic cloves, minced 2cm ginger, grated 2 tbsp green curry paste 160g kale, hard stalks removed 30g coriander (save a few leaves for garnishing) 1 block (300g) silken tofu 1 lime To serve 1 red chilli, sliced Coriander Coconut milk/plant based cream/yoghurt (optional) Flatbread (optional) Method 1. Add the kale & coriander to a large bowl of boiling water for 30 seconds until bright green then transfer to an ice bath to retain the colour 2. Add the blanched greens to a blender along with the tofu, lime juice & a good pinch of salt then blitz until smooth 3. Sauté the onion over a medium-high heat until softened then add the garlic & ginger & cook off for 30 seconds until fragrant 4. Add the green curry paste & cook off for another minute then go in with the lentils & sauce mix 5. Stir through & cook until fully warmed through & the lentils are tender 6. Serve topped with yoghurt, chillis & coriander #highprotein #highfibre #lentils #plantprotein #easyrecipes

Potentially controversial (???) things I do as a plant based gal of 10 years x #vegan #plantbased #controversial

COMFORT SEASON EP 4 - Thai green curry meatballs First comfort season ep of the year !! & it’s absolutely needed rn with these temperatures 🥶🥶 Green curry meatball rice Ingredients (serves 2) 6-8 plant based sausages 3 tbsp plant based oyster sauce (aka mushroom stir fry sauce) 300ml coconut milk 100ml water 1 garlic clove, minced 1cm ginger, grated 1 tbsp Thai green curry paste Juice of 1/2 a lime 1/2 tsp sugar To serve 250g cooked rice Chilli oil Coriander Method 1. Score the casings of your sausages, peel them off & add the insides to a bowl with 2 tablespoons of the oyster sauce (depending on the sausage you’re using you may not need to remove the casing) 2. Mix everything until combined then roll the mixture into approx 10 equal balls before air frying at 200°C for 10 minutes (you can also pan fry but I like how hands off this is so I can prep everything else) 3. Meanwhile, heat a small drizzle of oil in a saucepan over medium heat then add the garlic & ginger 4. Sauté for 30 seconds until fragrant then add the curry paste along with a splash of the coconut milk, stir in to form a loose paste then stir in the remaining oyster sauce along with the lime juice & sugar 5. Pour in the remaining coconut milk & water, mix well & turn to a low heat to gently simmer until the meatballs are ready 6. To serve, divide your rice into bowls, spoon over the curry, top with the meatballs then drizzle with chilli oil & finish with fresh coriander #comfortseason #series #greencurry #meatballs #comfortfood

COMFORT SEASON EP 3 - jalapeño mac & cheese ‘Mac & plant based alternative to cheese’ didn’t have the same ring to it, sorry x ingredients (serves 2) 180g macaroni, cooked according to packet instructions 20g plain flour 400ml unsweetened plant milk 3 tbsp vegan butter/margarine 120g vegan cheese, grated 1 tbsp nutritional yeast 1/2 tbsp dijon mustard 40g pickled jalapeños, chopped 2 tbsp pickled jalapeño brine 20g panko breadcrumbs 2 garlic cloves, minced Method 1. Preheat your oven to 180°C & boil the pasta but leave it about 2 minutes under cooked 2. Meanwhile, make the cheese sauce: melt 2 tbsp of the butter over a medium heat then add the flour & stir to make a roux. Stir continuously & cook for 1 minute then gradually stir in the plant milk until you have a smooth white sauce 3. Stir in the vegan cheese until fully melted then add the nutritional yeast, mustard, jalapeños & jalapeño brine 4. Season to taste then add the cooked pasta, gently fold through then transfer the mixture to a baking dish 5. For the breadcrumb: melt the remaining tablespoon of vegan butter & toss the breadcrumbs in it along with the garlic & a pinch of salt & pepper, then sprinkle this on top of the mac n cheeze 6. Place in the oven to bake for 20-25 minutes until bubbling & golden then serve #comfortfood #macandcheese #plantbased #easyrecipes #series

COMFORT SEASON EP 2 - tofu tantanmen 🍜 There’s no way I’d do a series on comfort food & not include what is probably my most eaten meal x Ingredients (makes 2 bowls) Tare: 1 tbsp miso 2 tbsp sesame paste (not tahini) 2 tbsp tamari (or light soy sauce) 1 tsp rice vinegar Mince: 300g extra firm tofu, crumbled 1 tbsp tamari (or light soy sauce) 2 garlic cloves, minced 2cm ginger, grated 1 tbsp doubanjiang (hot broad bean paste) Broth: 300ml unsweetened soy milk 300ml vegetable stock To serve: 2 servings ramen noodles 2 spring onions, sliced 1/2 tsp sesame seeds Chilli oil Method: 1. Crumble your tofu onto a baking tray then bake at 200°C for 25-30 minutes until golden & crispy (you want different textures ideally) 2. Add the garlic & ginger to a pan with some oil & sauté for about 30 seconds until fragrant. Add the tofu along with the doubanjiang, tamari & a splash of water. Simmer for a few minutes to thicken until the mince is juicy but not too wet 3. Gently heat broth ingredients together (don’t over boil it could curdle). Meanwhile, cook your noodles & any veggies you’re using 4. Mix the tare ingredients together thoroughly & divide it between 2 serving bowls 5. Whisk the broth in with tare, add the noodles then top with tofu mince, spring onion, sesame seeds & chilli oil #ramen #tantanmen #comfortfood #series

And what an unbelievable, beautiful, surreal year it’s been !!! At the end of last year, after quitting my job in the summer to pursue this full time, I was making less money than I had been in minimum wage hospo & gave myself 2 months for things to turn around before I’d need to look for other work again Cut to now !! I’ve just had the most ridiculous year filled with some incredible experiences. I went on my first ever brand trip abroad, hosted & sold out my 4th restaurant event, got to develop loads of recipes for you guys & call it a job ??? went to loads of gigs & made so many memories with the best best people One thing about this job is that nothing is ever guaranteed, you really don’t know how long it’s going to last. But, because of you guys, I’m currently getting to do something I’m obsessed with for a living & I could not be more grateful So THANK YOU. To my amazing management @goodcityagency that took me on last December & genuinely turned my career around, to my amazing friends & family (because without their support I would definitely have had a lot more meltdowns 😬) & to you guys !! For engaging with my posts in any way, for making my recipes, for telling me how much you enjoy them. I appreciate it more than you know 🥹 Who knows what 2026 holds, but LFG !!!! 🥳 #2025 #2025recap #plantbased #ukfoodie

COMFORT SEASON EP 1 - seitan & ale pie 🥧🥧 Could not be more gassed with how this turned out, if you only ever try one of my recipes, pls make it this one x Ingredients (serves 3-4) 600g seitan (I use tinned ‘mock duck’ that you can find in Asian supermarkets) 1 large brown onion, diced 1 large carrot, diced 1/4 tsp dried thyme 1 tbsp tomato paste 1 tbsp tamari (or light soy sauce) 1.5 tbsp flour 250ml ale 250ml plant based beef stock 1 bay leaf 370g shortcrust pastry (I used 2 sheets of pre rolled & saved the off cuts) 2 tsp vegan mayo 4 tsp unsweetened soy milk Method 1. Take your pastry out of the fridge & let it come to room temperature while you work on the filling 2. For the filling: heat a generous drizzle of oil in a deep frying pan or saucepan over a medium-high heat then add the seitan chunks 3. Cook for about 5 minutes until browned then remove from the pan & set aside for later 4. Add the onion & carrot to the same pan & sauté on a medium heat for about 10 minutes or until super soft 5. Stir in the flour, cook off for a couple of minutes then add the thyme, tomato paste & tamari 6. Return the seitan to the pan & stir through before pouring in the ale & stock. Stir well then add the bay leaf 7. Bring to a simmer, reduce the heat to medium-low, cover & cook for 40 minutes to an hour until you have a rich, thickened pie filling then transfer the mixture to a bowl to cool completely before assembling the pie 8. To assemble: preheat your oven to 200°C/180°C fan. Carefully lay a pastry sheet over the bottom of the pie dish, with the sides overhanging slightly 9. Fill the pie with the cold filling mixture then carefully lay the remaining pastry over the top to cover & pinch the edges to seal 10. Mix the mayo & milk together then brush it all over the pastry, make some slits for the steam to escape then bake in the oven for about 45 minutes or until golden & bubbling. Let it cool for 15-20 minutes befire serving (if you can wait 👀👀) #comfortfood #pie #steakandalepie

COMFORT SEASON 🍜🥧🥰 Welcome to my new series !! I’m gonna be showing you all my fave warming recipes that get me through the colder, darker months There’ll be everything from colourful, cosy bowls to hearty, rich, beige goodness, so stick around x Lfg 🫡 #comfortfood #comfortseason #series

Crispy black bean & tempeh tacos, consider me a tempeh convert 🫦 Smoky black bean baked tacos Ingredients (makes approx 12 tacos) For the beans 1 tin (240g drained) black beans 200g tempeh, grated 1/2 a red onion, diced 2 garlic cloves, minced 1 tsp smoked paprika 1/4 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp chilli powder 1/2 tsp msg (optional) 2 tbsp tomato paste 2 tbsp tamari (or light soy sauce) Juice of 1/2 a lime 1/2 tsp sugar 200ml water For the guacamole 1 avocado Small handful of coriander, chopped Juice of half a lime To serve 12 corn tortillas Pink pickled onion Coriander Lime Method 1. Add a generous drizzle of oil to a frying pan over a medium heat then add the red onion 2. Sauté until it begins to soften then add the tempeh. Brown the tempeh off then go in with the garlic 3. Cook for about 30 seconds then add the dry spices & toast off for another 30 seconds before adding the tomato paste 4. Cook this off for a couple of minutes until darkened in colour then add the beans, vegetable stock, tamari, lime juice & sugar 5. Stir through, crush some of the beans with a fork to create a varied texture then set aside to cool before assembling 6. For the guacamole: add the avocado to a bowl & mash with a fork until creamy but not completely smooth. Stir in the coriander & lime juice with a pinch of salt & set aside 7. To assemble: lay the corn tortillas out on a baking sheet (you may need to warm them a little first so they’re mailable) then divide the bean mixture between each one. Fold the tortillas over so they resemble a folded taco then bake in the oven at 200°C for 10-15 minutes, flipping half way, until the tortillas are golden & crisp on both sides 8. Serve topped with some guacamole, pink pickled onions, fresh coriander & a squeeze of lime juice #tacos #easyrecipes #highprotein

ad Crispy chilli seitan & veggie spring rolls- the perfect fakeaway night in using my @Ninja UK CRISPi Spring rolls recipe 👇 Ingredients (makes approx 4) 4 spring roll pastry sheets 30g glass noodles, cooked according to packet instructions & trimmed into shorter strands 100g chestnut mushrooms, diced 1 carrot, shredded 1/4 chinese cabbage, shredded 2 cloves garlic, minced 2cm ginger, grated 1 tbsp plant based oyster sauce (aka mushroom stir fry sauce) 1 tsp mushroom powder 1/2 tsp sugar 1/2 tsp msg Method 1. Add a drizzle of oil to a frying pan over a medium-high heat then add the garlic & ginger 2. Sauté for 30 seconds then add the mushrooms, carrot & cabbage along with a pinch of salt 3. Sauté until the veggies have softened slightly but retain a little crunch then stir in the oyster sauce, mushroom powder, sugar & msg 4. Add the noodles, stir through until everything is thoroughly mixed then strain any excess liquid from the mixture (with a sieve) & set aside to cool completely before wrapping 5. To wrap, lay a spring roll pastry sheet out on a dry, flat surface & place 2 heaped tablespoons of the mixture at the corner of one end 6. Fold the pastry over, roll over tightly, then fold both sides over, continue to roll to the end then brush the edge with a little aquafaba or plant based milk to seal 7. Brush or spray with oil & air fry for 20 minutes, turning half way, until golden brown & crisp Crispy chilli seitan recipe (in comments) #chinesetakeaway #fakeaway #easyrecipes

Brown butter rigatoni w/ garlic roasted tomatoes 1am pasta because I plan my filming around my housemate’s work schedule (& a lot went wrong while filming this day 😬) Ingredients (serves 2) 150-200g dried pasta 6 tbsp plant based butter 6 garlic cloves, 3 finely chopped, 3 whole 2 tbsp nutritional yeast 200g cherry/baby plum tomatoes Method 1. Preheat your oven to 220°C/200°C fan 2. Add the tomatoes & 3 garlic cloves to an oven dish, drizzle generously with olive oil, season to taste & roast for 20-25 mins until blistered & jammy 3. Meanwhile, prepare the pasta. Add your pasta to a pot of salted boiling water a cook according to package instructions 4. In the meantime, add your butter to a frying pan over a medium heat. Stir as it bubbles, it should start to foam after a couple of minutes. 5. Continue cooking the butter until it’s a deep golden brown, but not burnt 6. Once just about browned, add the garlic & cook for 30 seconds 7. Add a ladle of pasta cooking water then whisk until the mixture emulsifies into a glossy sauce 8. Fold in the cooked pasta until it’s coated in the sauce then turn off the heat & add the nutritional yeast before seasoning to taste 9. To serve, spoon your pasta into dishes & top with the roasted tomatoes #pasta #brownbutter #easyrecipes

Golden curry brothy rice w/ (veggie) oyster sauce tofu | The temperature has dropped so if anyone needs me they can find me curled up with a big bowl of brothy rice for the foreseeable x Ingredients (serves 2) 300g extra firm tofu, cut into 1-1.5cm slices 3 tbsp plant based oyster sauce (aka mushroom stir fry sauce) 200ml coconut milk 200ml water 2 garlic cloves, minced 1cm ginger, grated 1 tbsp tomato paste 1 tbsp curry powder Juice of 1/2 a lime 1/2 tsp sugar To serve 250g cooked rice Chilli oil Coriander Method 1. Add your tofu to a bowl with 2 tbsp of the oyster sauce, mix carefully to coat evenly then set aside while you prepare the broth 2. Heat a small drizzle of oil in a saucepan over medium heat then add the garlic & ginger 3. Sauté for 30 seconds until fragrant then add the curry powder & toast off for another 30 seconds 4. Stir in the tomato paste & cook off for about a minute until darkened in colour 5. Add a splash of the coconut milk, stir in to form a loose paste then stir in the remaining oyster sauce along with the lime juice & sugar 6. Pour in the remaining coconut milk & water, mix well & set aside on a low heat to keep warm while you finish the tofu 7. Add a drizzle of oil to a frying pan over a medium-high heat. Add the tofu slices to the pan & cook for 3-5 minutes on each side until deep brown, caramelised & sticky 8. To serve, divide your rice into bowls, ladle in the broth then slice your tofu & lay on top then drizzle with chilli oil & top with fresh coriander #rice #brothyrice #tofu #comfortfood #easydinners

Ramen season babyyyyy !! @newwaveramen always comes through x #ramen #manchestereats #veganmanchester #restaurantreview #foodvlog