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
23 Feb. 2017 by Kimm Fearnley


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

23 Feb. 2017 by Kimm Fearnley

What better way to enjoy meat-free meals than under the roof of some of the UK's top vegetarian eateries? From chic cuisine to co-operative cafés, Stylist magazine have picked (with some enthusiastic recommendations from Stylist's Twitter followers) their 30 must-visit veggie restaurants. So why not eat out this weekend and experience the best of what Mother Nature has to offer - minus the meat.

11 Sep. 2018 by Kimm Fearnley

Summer Minestrone Soup

 2 med carrots

2 sticks celery

1 small leek

1 med onion

60-70g spaghetti snapped up or other dried pasta

Tinned beans - I used half a leftover tin of pinto beans but cannellini beans work well too.

2 litres strong veg stock

Handful of greens - savoy cabbage, spring greens, kale etc sliced thinly

Salt and pepper

Dried oregano - mine was from a friend's mum in Greece

10 Sep. 2018 by Kimm Fearnley

You can use more or less any combination of your favourite root veg. From my veg basket I have roasted a few beetroots, carrots, smoked garlic and onion tossed in a little olive oil and salt.

Blitzed some day-old bread into breadcrumbs and mixed the whole lot with some pulses, lemon juice and a scoop of tahini then shaped into patties, browned on each side and finished in the oven. I also popped a batch in the freezer separated by sheets of parchment.

15 Sep. 2018 by Kimm Fearnley


Roast two med beetroots in a little olive oil, add chickpeas (I cook mine from dried so either half a cup of dried beans cooked or a tin of cooked).  Lime juice from three limes, fresh parsley about a tablespoon, three heaped tablespoons tahini, a little water from the chickpea can or cooking fluids, three tablespoons of good olive oil and fresh parsley.