Vegan and vegetarian resources

I eat and prepare a great deal of vegetarian and vegan food even though I eat fish (pescatarian) with the emphasis on healthy ingredients.

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by Kimm Fearnley
Bournemouth, Bournemouth, United Kingdom,
Created on 23 Feb 2017

So much vegan and vegetarian food can be loaded with sugar and, in the case of vegetarian recipes, far too much cheese and fat. 

This is a resource for favourite recipes and ideas to eat mindfully, healthily. 



Thu, 02/23/2017

Buddha Bowl



200g cooked Quinoa

400g sweet potato or other squash - diced

Can of chickpeas

Pack of firm Tofu

20ml soy sauce 

1 teasp grated ginger

Chilli powder

ground coriander

mix of crispy raw veg such as radishes, cucumber, carrots, spring onions, about 400g

Handful of raw shoots or sprouts

Green salad leaves or spinach

Turmeric Dressing 

50ml Tahini

30g almond or cashew nut butter

4 Tbs Fresh Lemon juice

3 Tbs Olive Oil

1/2 teasp each of ground turmeric and cumin



1. Mix dressing ingredients. 

2. Slowly fry the sweet potato or squash in a little coconut oil and set aside. Do the same with the chick peas and after a couple of minutes sprinkle a pinch (or more) of chilli powder, ground coriander and salt to taste. Set aside

3. Mix soy, ginger and olive oil together and mix into cubed tofu and then fry on a high eat for a minute or two. 

4. Serve by putting the grain at the bottom of the bowl and add the other ingredients as shown in the photo. Drizzle with dressing to taste. 





Lesley Arrowsmith

I tried a Buddha Bowl at The Old Electric Shop in Hay - to be honest, I wasn't sure if I'd like it or not, but it was actually delicious, and I felt full of energy for the afternoon.