Salads are my speciality. Not boring rabbit food, but platefuls of colour, variety, flavour and nutrition. I hope you will enjoy browsing through the site seeing what I can create.
All photos copyright @sunshineonaplate

Introduction

Greetings from sunny Essex UK!

I am a Rouxbe Qualified Plant Based Cook, and Personal Chef.

My personal vegan journey began in 2013, when I discovered this wonderful way to live - eating modern food, full of interesting flavours, packed with healthy nutrition and above all without harming or exploiting animals.

Please take a look at all the varied and delicious dishes I have prepared and photographed here.

For enquiries -

https://www.facebook.com/Sunshineonaplate

Don't forget to sign the guestbbook!

Individual puff pastry apple roses

Thai sugar snap pea and roasted peanut salad

Recipe: take a handful of almonds that have been soaked overnight. Put them in a blender ( preferably a hi powered one or a Nutribullet ), with one to two times as much of filtered water. Add a tablespoon of raw cacao powder, a 1/4 tsp sea salt or Himalayan salt, and 1/2 tsp of chipotle powder. Add a good squeeze of agarve nectar. Blend until completely smooth. Taste and add more chipotle if necessary. Then drink!

Home made pizza dough base covered with tomato paste, cherry, tomatoes, asparagus, broccoli, grated vegan cheese, home made almond cream cheese, onions mushrooms and garlic, topped with olive oil and fresh herbs

Individual apple rose tarts in puff pastry.

A blast from the past! Large puff pastry vol au vent filled with a delicious non dairy cheesy homemade filling flavoured with onion, garlic and nutritional yeast, with homemade almond cheese and Braggs Aminos with petit pois, fresh asparagus and roasted red pepper slivers.


Chickpea and Kale Garlicky Rice Bowl

2 tbsp oil for frying
1 chopped onion
1 large minced garlic clove
I handful each of chopped kale, bok choi and oyster mushrooms
3 tbsp sun dried tomato paste
I can of chick peas, drained
I 1/2 cups cooked basmati rice.
2-3 tbsp Braggs Aminos or soy sauce.
A little water
Salt and black pepper to taste.

Sauté the onions in the oil until transparent. Add the garlic and a minute or so. Then add the kale and bok choi. Continue to add the chickpeas, tomato paste and mushrooms. Add a little water, just enough to prevent sticking and continue to cook for five mins or so. Now add the rice and mix so that there are no clumps. Once that's heated through, season to taste with the Braggs salt and pepper. Serve hot or cold in a salad. Enjoy!

Stuffed red peppers- I stuffed these with a mixture of vegetable goodies, including artichokes.

Cherie's Butter Bean and Vegetable Cobbler.
2tbsp oil for frying
I chopped onion
I chopped garlic clove
2 cups of sliced cabbage
2 carrots chopped
I fennel bulb sliced
I cup celeriac chopped
I cup sliced mushrooms
2 cups of potatoes chopped
I courgette chopped
I leek sliced
1 tbsp mixed herbs
1tsp garam masala
2tbsp nutritional yeast flakes
I can butter beans ( or beans of your choice or chick peas) drained.
Vegetable stock
2tbsp nutritional yeast
Salt and black pepper
Cornflour to thicken

For the cobbler
100grams Atora vegetable suet mixed with flour and water according to the packet
I tsp mixed herbs
Salt and pepper
Method. Set the crockpot to high. In a frying pan, sautée the onions. Add the garlic and leeks and cook for a few more mins. Transfer to a crockpot. Add all the other stew ingredients. Add enough stock to almost cover. Make up the cobbler mixture and form into a round shape about 1/2" thick. Put it on top. Cover and leave to cook overnight. If you wish to thicken the sauce transfer the gravy to a saucepan and which in some cornflour (cornstarch) and bring to the boil.

Vegan quiche - every bit as good as the cruel variety!

Textured soya protein mince spag-bo.

Here I cooked tagliatelle, then melted homemade cashew cheese into the pasta and topped with pan fried chestnut mushrooms, garlic and mixed herbs.

Puff pastry mushroom plait.

Rice noodle stir fry salad With teriyaki sauce

Blueberry muffins topped with chocolate and vanilla frosting. I admit, I'm not the worlds best cake decorator !!

To make this broth I took filtered water, chopped ginger/chilli/lemongrass/spring onions/garlic. I added lime juice, black fungus (available in oriental supermarkets), sliced shitake mushrooms soy sauce and edamame beans. I then simmered it for an hour on the hob with the lid on. During the last few minutes I added chopped choi sum, beansprouts and cilantro. For a more substantial dish you can add tofu or rice noodles. Totally yummy!

Raw dessert - chocolate ganache with nut base and black cherry sorbet