Welcome to Madeleine Olivia! Explore my blog for:
Plant based recipes, minimalism & sustainability, slow living & home
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All in mains
Puff pastry is one of life’s delights. Light, fluffy, crumbly and buttery. These little turnovers are a staple for any mix of vegetables inside, but for this recipe I’ve chosen cavolo nero, leeks, potatoes and wild mushrooms for an interesting winter mix.
Hearty, warming and made with all of the best winter vegetables! The cold season is here, and I am craving baking trays filled with vegetables and warming sauces, spices, and carbs. Gratins are a favourite in our house, because frankly topping your food with breadcrumbs is always a good idea.
If you haven’t tried a smoked tofu burger, then this simple recipe will make you a convert!
Sweet and sour is a classic dish that so many of us love, so why not try it out with tofu?
One of my favourite meals as a kid was fish fingers and chips. So classic, so nostalgic and so simply delicious. Since going vegan over 8 years ago, I have learnt how to add these classics into my life, without having to compromise my plant based diet.
Sometimes we struggle for ideas when it comes to sandwich fillers as a vegan, so why not try a classic ploughman's?
A British classic, this tofu “egg” and cress sandwich doesn’t involve any animal products, but tastes absolutely delicious. Perfect if you’re vegan or plant based, and missing the nostalgic classics for your lunch!
An amazing Lebanese salad with fresh radish, tomato and, of course, bread!
Tempeh is a delicious plant based protein that is perfect flavoured with spices in a refreshing salad
My favourite legume is by far chickpeas! They’re high in protein, minerals, fibre and vitamins, making them an amazing edition to any diet. This recipe can be made in a slow cooker, or slowly cooked in your oven. The ingredients are very simple, and hopefully will be pantry staples.
Jackfruit is increasingly popular ingredient used in vegan cooking to imitate meat. It has that stringy texture, when if cooked right, can create a meaty texture in your recipe. This particular stew is inspired by a Greek Kleftiko, which usually uses lamb.
This asparagus corn chowder is a comforting classic, with a yummy addition of asparagus (one of my faovurite vegetables). Cooked in a slow cooker, or slowly in an oven, it works beautifully as a mid-week meal when you don’t have much time, or as meal prep for the week.
If you love Thai food like me, but sometimes don’t want to (or can’t) be stood in the kitchen cooking, then this recipe is a great option. All it involves is some chopping (which I lovingly do at my bar stools seated), and then shoving into a large casserole dish to stew in the oven for a few hours!
Inspired by the warm North African flavours found in Harissa paste (garlic, chilli, and paprika), this smoky traybake is a great way to cook up an impressive dinner with next to no effort.
A dish I’ve enjoyed since university, but have decided to make vegan because it’s too delicious to miss out on!
If you’re a lover of pasta, but are also a bit of a lazy cook, this roasted red pepper dish is perfect. Using red peppers from the jar, you can whip together this amazingly tasty sauce to mix through your favourite pasta shape mid-week. Ideal for students, lazy cooks and those on a budget.
Combining two of my favourite cuisines: Mexican and Italian. Don’t knock it till you’ve tried it!
Inspired by the warm North African flavours found in Harissa paste (garlic, chilli, and paprika), this smoky traybake is a great way to cook up an impressive dinner with next to no effort.
