Now, I’m all about finding tasty vegan food that’s also packed with nutrients and gives me energy. When I first switched to veganism, I lived on pasta, bread, sweet potato fries, and hummus—delicious, but not exactly a balanced diet!

While working from home, I'm always on the lookout for tasty and healthy snacks, so I wanted to share two favourites. These Apricot and Coconut energy balls are not only delicious but also packed with satisfying coconut oil and oats. Plus, they freeze well for bulk preparation. The chocolates are great too; I enjoy them a bit bitter, but you can sweeten them with a touch of maple if you prefer!

Although this Christmas will be more low-key, I still want to make it special. I'm always searching for delicious, satisfying, and beautiful vegan desserts, and this coconut and berry mousse fits the bill perfectly.

A wholesome and delicious plant-based meal.

This recipe is a go-to for its thick, creamy dressing that makes kale both satisfying and delicious. Kale's sturdy nature allows the dish to be made the night before without losing flavour. Apple cider vinegar is essential to the dressing, while toppings like seeds and dried fruit can be personalised based on what you have on hand.

Delicious Veggie Earth Sun-Dried Tomato Pesto Vegan Meatballs, a delicious plant-based twist with rich, zesty pesto for a satisfying meal.

Delicious Courgette Fries with Aquafaba Mayo

Enjoy the rich, smoky flavour of Roasted Red Pepper Butterbean Hummus, a creamy and delicious dip.

Indulge in the delicious combination of Cashew, Coconut, and Chocolate Energy Balls, the perfect bite-sized snack for a quick energy boost!

As Spring approaches, I crave lighter meals that are easy to prep for lunch or a quick dinner. Tofu is a great vegan protein source but requires attention to enhance its flavour and texture. The recipe below features delicious spices and pairs perfectly with courgette for a fresh and simple dish.

I adore the blend of nuts, caramel, and dark chocolate, and these slices are simply amazing. I even took a twelve-week Raw Food Mastery course, where we dedicated an entire module to raw chocolate. When done correctly, it’s truly exquisite, and it’s surprisingly simple to make with just a few ingredients.

Enjoy charred polenta topped with a robust olive tapenade and a splash of tangy balsamic, offering a delightful mix of smoky, savoury, and sweet flavours in each bite.

Pancake Tuesday comes but once a year but given this recipe is both quick to make and extremely tasty, I like enjoy them a little more regularly! The batter holds for a day so if you’re serving brunch you can be prepped and ready for your guests.

I'm thrilled to partner with Genovese Foods in 2020 to share delicious creations featuring their Vegan Pestos and tapenade. As Ireland's oldest fresh pesto producer, established in 1999, they excel at crafting healthy, flavourful products without compromise.

I was thrilled when Evergreen Healthfoods reached out to me to create a festive, easy, and delicious recipe using their wide range of ingredients. They offer vegan, gluten-free, dairy-free, and Fairtrade foods, along with natural supplements, herbal remedies, and skincare, with an especially impressive selection of pantry staples. This brownie recipe is quick to prepare—just grab a good food processor and a bit of patience!

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.