Whenever people say they dislike salads or find them boring, I feel inspired to cook for them! Salads don't have to be cold or dull; with a few simple tweaks, they can become satisfying and incredibly delicious.

It's hard to believe we're launching a second dedicated vegan menu at The Merrion Hotel! If you'd told me last year that I'd be creating a menu for one of Dublin's finest hotels, I wouldn't have believed it. The first menu, featuring three options and three courses along with three sides from my cookbook Vegan-ish, was a surreal experience, and I often received lovely messages from guests enjoying it.

There’s something so comforting about crumble. This is so quick to assemble and the fruit used is interchangeable, so go with what you have. It’s also equally delicious warmed up the next day for breakfast!

I'm thrilled to finally share the news: Vegan-ish is coming to The Merrion Hotel! This has been in the works for a few months, and I'm delighted to have collaborated with head chef Ed Cooney and the team to bring recipes from Vegan-ish to life in The Garden Room.

Whilst I love granolas and sweeter options, this is deliciously savoury. It's so satisfying and really quick to make. 

While many granolas are available on the market, nothing compares to homemade versions. Making your own granola is a comforting and economical way to feed hungry families, especially since oats are inexpensive when bought in bulk. Once you start making granola regularly, you'll likely have a variety of dried fruits and seeds on hand, allowing you to personalise the recipe based on your preferences or available ingredients.

This pesto is not only gorgeous but incredibly versatile. You can slather it on bread to elevate a simple sandwich or mix it into a bowl of pasta for a quick and comforting meal. While it’s best enjoyed fresh, it only takes three minutes to prepare and blend!

These flavourful beetroot, chickpea, and miso vegan burgers are a delicious and nutritious option for any meal!

As many of you know, I’ve been vegan for almost four years now. My decision was driven by environmental and animal welfare concerns.

These past few years have been incredible as I’ve navigated the journey, constantly learning and educating myself. So far, I’ve completed...

Cheesecake used to be my favourite dessert, and even after cutting back on dairy in my twenties, it was still my weakness. While living in LA for six months, I tried vegan cheesecake for the first time, and it completely blew my mind. The texture was rich and satisfying, and the best part was that I didn’t feel bloated the next day like I used to with traditional cream or milk-based cheesecakes.

It took time to perfect this vegan chocolate spread, but it's worth the effort. While easy to make, the key is letting the chocolate cool to room temperature before slowly drizzling it into the hazelnut butter for a smooth blend. What I love most is that, unlike popular chocolate spreads, it contains no palm oil.

This is a delicious and hearty main dish. Aside from a bit of chopping at the start, it's low-effort and simple to prepare. The miso is essential for bringing the flavours together and adding a rich, satisfying taste, so it's definitely worth making a trip to a health food store or Asian market to pick some up.

A turning point in my view of vegan food came when I was 27 and living in LA. Through a series of events typical for a struggling actress, I met Stella, a raw vegan who had lived in LA for over 20 years. At the time, her lifestyle seemed completely foreign to me. She suggested we meet at Café Gratitude, a well-known vegan restaurant on the West Coast. If you haven’t seen it, the documentary May I Be Frank is a great watch and focuses on one of their locations.

This is a great staple that makes everything a little tastier. Spread this on your avocado toast, over cold potatoes for a quick potato salad or on a veggie burger. 

I'm happy that energy balls are widely available, but they can be pricey. Making them at home is super easy and it's great to have a fridge stocked with snacks! I love citrus desserts like lemon tart and raspberry coulis, and these energy balls capture that fresh, zesty lime flavour with just enough sweetness to feel like a treat.

There are limited options for easily accessible vegan chocolates, and they tend to be quite pricey. However, these chocolates are a delightful treat and easy to make. I had to store them in the freezer to resist the temptation to keep grabbing more!

My favourite meal used to be creamy mushroom pasta, but it often left me feeling bloated. This plant-based version is just as satisfying and creamy, yet much lighter and easier to digest. The olive tapenade adds a nice balance to the sweetness of the coconut, making it special, and it's quick and easy to prepare!

When I transitioned to a plant-based diet, summer's light dishes felt nourishing, but as colder months approached, I craved warming comfort foods. This Shepardless Pie meets all those needs. It’s quick to prepare with just two pots and a casserole dish, requiring minimal effort beyond some chopping and stirring.

While I appreciate that most coffee shops now offer dairy-free options and that nearly every supermarket has a wide selection of plant-based milks, nothing compares to the taste of homemade. I sometimes go through phases where I rely on the convenience of store-bought options, but I always find my way back to this quick and easy recipe.