Almost Vegan Dinner

Mucho’s Vegan Curry

Ever wondered what to cook when you invite a vegan friend to a dinner party full of meat eaters?

My first thought was “vegan for everyone”.  But the thought of being over imposing was unbearable. With that said, I thought “ two separate dishes”… but prep, dish washing , and dealing with my toddler considered was already enough for my knackered brain.

I had 5 guests including 1 vegan and one wannabe pescetarian (me!). So I decided to order a range of recipes from my Mucho App and decide after: 2 vegan, 1 Veggie and 2 healthy pescetarian was my order. Once I had all the ingredients delivered I realised I could just combine a couple of recipes and tada! the Vegan Curry with fish was born. Simple run of thumb: cook a vegan version of your final dish first and the just top it up, PERFECT!

I cooked the Vegan Curry recipe in the app, added the pan fried tofu squares the veggie recipe, and once the curry was ready, I set the vegan option aside and steamed the pieces of fish for another 10 minutes inside the curry pot.

I drizzled lime, and served everything with white basmati rice topped it with coriander, cashews & pumping seeds.

I had a bit of leftover frozen chilli and a couple of spicy food nutters on the table, so I also steamed the chilli for 2 minutes and served it with Mirin.

It was a huge success! Everyone enjoyed their meal and the feeling that all of us were eating out of the same dish was freaking awesome 🙂  What is best, I used what I had at home, and no double washing.

*Woomly Note: To all those looking to enhance fertility both vegan and fish curry would be a perfect addition to your diet, mixe it up with Fertility Yoga classes for better results.

Butternut Squach Ginger and Pecans

We love butternut squach! Yes me and everyone else haha there are so many great recipes to cook but my all time favourite is a roasted buternut squach soup, this time I added ginger and stir fried pecans 👌🏼 this is a #vegan recipe but if you prefer add greek yougourt to serve. Will bring up the taste ans it looks quite nice 😉

Ingredients 2-3 servings

  • One medium butter squach 
  • One tablespoon of ginger (two is you really love it)
  • One white onion
  • One clove of garlic
  • 7 pecans per serving
  • Salt and pepper
  • Chilli flakes and greek yogurt (optional)


Find it soon at Mucho


King Prawn Avocado Ceviche

Ingredients: ▶️1K King Prawns

▶️ Juice of 10 lemons

▶️1 1/2 red onions finely choped
Mix this 👆🏽 ingredientes in a glass food storage container and put them in the fridge the night before.

▶️ 250 ml Organic Ketchup

▶️ Tabasco

▶️ Sea Salt

▶️ Black pepper

▶️ 3 of parsley just to decorate or coriander if you prefer

▶️ 1 Medium Avocado

#Prepare the ceviche for lunch adding the Organic ketchup & tabasco, salt and pepper to taste. Decorate with squares of a ocado and herbs. 
Enjoy it as a starter or main.


Butter Bean & Quinoa Vegan Burger

Butter Bean & Quinoa Vegan Burger

80gr Quinoa
400g – 1 Can of Biona Organic Butter Beans  (No added sugar or salt)
1 Garlic Clove
1 Red Onion
2 Chillies (Optional)
Salt & Pepper
1 table spoon Biona Organic Coconut Oil

1. Chop Garlic,  Onions & (optional) Chillies
2. On a sauce pan add a table spoon of oil and fry garlic and onions for 3 minutes, then (optional)  add chillies for 2 more minutes.

3. Add the can of butter beans to the sauce pan and let them cook for 5-10 minutes on a medium heat.
4. Cook the quinoa on a separate pot: In the mean time cook quinoa just like you cook Rice, two measurements of water for one of quinoa. Wash quinoa in at least 3 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a separate pot of boiling salted water and cook 10 minutes, bottom layer of water vaporises. Move quinoa with a fork and then bring the stove to a low heat and cover it with a lid.
5. When ready add it to the sauce pan and mix them all on a low heat for 1 minute.
6. Pre-heat the oven 200 C
7. On a dry bowl blend all the ingredients. There should be a “meat” texture so don’t blend for too long.
8. When the mixture is ready make balls and place them on a dry flat surface (plate or tray). Use another flat surface to press the balls down softly until they look like a burger.
9. Place them on a oven grill pan and cook them for 20 minutes and they look crispy on the outside (The time can vary depending on the Oven)

Whole wheat pitta bread
Green leafs
French Mustard
Organic Ketchup, Hoisin or Teriyaki Sauce (Optional)

Vegan Quinoa Stirfry (Aubergine, Peppers, Broccoli, Onion)

Ingredients for 3 servings:

  • 2 Sweet Peppers (Preferably Yellow and/or Green the colours are essential for this recipe)
  • 1 clove of garlic
  • 2 tablespoons of coconut or olive oil
  • 1 Onion
  • 1 big avocado or two small ones
  • 100 grams of brocolli
  • 200 grams of Quinoa
  • Pasrley
  • Himalayan pink salt or sea salt

Vegan Quinoa

Slice the aubergine and place them inside a deep pot with salty water (3 tea spoons of salt). You can live them for 10 mins or more.

Cut peppers and onions into julienne type pieces and finely chop the garlic. Add the the oil into a sauce pan or a wok, then fry garlic for 1 minute then stir fry onions, peppers and brocolli and  for 10 minutes in medium heat.

In the mean time cook quinoa just like you cook Rice, two measurements of water for one of quinoa. Wash quinoa in at least 3 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa to a separate pot of boiling salted water and cook 10 minutes, bottom layer of water vaporises. Move quinoa with a fork and then bring the stove to a low heat and cover it with a lid.

Serve the quinoa and then decorate with the veggies or if you preffer, add the quinoa into the sauce pan (or wok) with the veggies and mix them all for a minute. Top it with parsley and avocado squares leaves for taste and decoration. Add salt and pepper. If you like spicy food add chilli flakes.

Sugar-free Carrot & Banana Oat Chew-Cookies

Sugar-free Carrot & Banana Oat Chew-Cookies

Another yummylicious and super healthy collaboration by Juliana Zarate from Mucho @getmucho
Makes 2 Dozens.
Experiment based on 101Cookbooks. Soft like banana bread inside, light sweet, wholesome snack.

– 1 Cup grated carrots (About 2 large Carrots)
– 2 Smashed well ripen bananas
– 1/2 teaspoon baking powder
– 1 Cup Organic unblanched flour (I did a 2/3 flour + 1/3 finely ground almonds)
– 1 1/3  Cup rolled oats
– 2/3 cup organic 100% honey ( I used orange blossom + clover honey mix)
– 1 teaspoon grated fresh ginger
– 1 teaspoon vanilla extract with seeds
– 1 tablespoon organic butter
– 1/2 teaspoon cinnamon

– 1/4 teaspoon mixed spice
– 1 teaspoon fine sea salt
– 2/3 cup chopped walnuts (You can mix pecans)

1) Preheat oven to 190C degrees and line two baking sheets with baking paper.
2) In a large bowl mix together the flour, baking powder, salt, and oats.
3) Add the nuts, banana, and carrots.
In a separate smaller bowl combine the honey, butter, cinnamon, vanilla, and ginger.
Add this to the flour mixture and stir until just combined.
Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie.
Bake in the top 1/3 of the oven for 20 – 25 minutes or until they are golden on top and bottom.

Leave to cool and eat.

sugar free cookies

Halloumi Rocket and cherry tomato

On a sunday night I usually want to eat comfort food, which for me means something with cheese!

This Halloumi Rocket and cherry tomato salad fulfils my cravings:

2 Servings
– 150g Halloumi Chesse
– 100 g Rocket Lettuce
– cherry tomatoes
– 30 pine nuts
– balsamic vinegar pearls
– olive oil and pepped (optional)


On a pan using medium/high heat, cook the thin slices of Halloumi cheese. When cooked place it on a bed of rocket lettuce. Decorate it placing the cherry tomatoes around the lettuce and sprinkle pine nuts on top. Carefully with a spoon place some balsamic vinegar pearls on top of all the salad. Add pepper!

*halloumi cheese is quite salty no need to add salt.


Vegetable Fritters & Protein Dips by Cook It with My collab

I invited today to my blog my great friend, cook and entrepreneur Juliana Zarate. You need to try this is you like spicy, vegan, protein rich food!


Avocado/Tofu dip
1/2 Avocado
100 gr tofu
3 leaves Mint
1 tablespoon wasabi
1 teaspoon of Dijon Mustard
1 teaspoon olive oil
Pinch of salt
Optional: 1 tablespoon of water
Optional: Black sesame seeds to decorate

Mix all ingredients except for the black sesame seeds in a processor. Add water if the mix is too dry.
Serve of a bowl and decorate with slack sesame seeds.

Black Bean dip
1 tin organic black beans
1/4 red onion
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon paprika
1/2 teaspoon chilli flakes
1 teaspoon olive oil
2 Garlic cloves
1 Tablespoon of vinegar
Salt & pepper to taste
1 red chilli
5 sprigs of coriander
Optional: 1 Grated carrot

Roughly chop 4 sprigs of coriander & the red chilli. Mix in a bowl with 1/2 teaspoon of vinegar and a pinch of salt and set aside.
Heat a pan over medium-high heat, then add the oil onions, garlic and grated carrot*. Allow to cook for 5 minutes or until they begin to soften (add water if the pan dries).
Add a splash of vinegar, chilli, paprika, cumin & cinnamon, mix to combine and cook for 1 more minute.
Drain and wash the black beans, then add it to the pan. Mix to combine and cook for 4 minutes. Add water whenever the pan dries.
Add salt & pepper to taste, then add to a processor and mix everything plus the remaining 3 sprigs of coriander. Process until obtaining a smooth texture.
Serve in a bowl with a topping of coriander & chilli.

Vegetable fritters

1 tablespoon white wine
1 teaspoon of vinegar
4 mint leaves
1/2 teaspoon chilli flakes.
1 tablespoon of olive oil
1/2 Butternut squash
1 Courgette
Sea salt & pepper to taste

1. Wash & peel the butternut squash, then cut it lengthwise into 1/2 cm thick slices
2. Wash the courgette. Then slice it diagonally into long strips.
Wash and chop the min leaves as small as you can.
Heat a pan over medium heat, add half the oil and place the butternut squash. Make sure they are coated in oil. Cook over medium heat for approximately 4 minutes each side or until they begin to blacken. Add a bit more oil if the pan dries out. Remove from the pan.
Return the pan to the hob over medium-high heat, add the remaining oil, the courgette slices the chilli, a splash of wine, and the chopped mint. Stir fry until they begin to brown and remove. Be careful not to break the slices. Remove from the pan.
Stack each butternut squash slice with a courgette squash. Add sea salt over.
Eat each stack with protein dip over it.

Note: should you have time, bake the squash in the oven with olive oil for 25 – 30 minutes instead. Only add salt after you have baked the squash.

vegan meal

More of this and plenty of valuable nutrition information very soon on on my blog and on

Banana Hazelnut Milk Porridge

hazelnut milk porridge

Ingredients (One serving)

  •  1 cup of hazelnut milk
  • 1/2 a cup of quick oats 
  • 1/2 tsp cinnamon
  • 1 very ripe banana
  • 1 tablespoon of nut butter
  • pinch of sea salt


  • More banana
  • Goldenberries
  • Bee pollen
  • Hemp Protein Powder
  • Quinoa Puffs

Cut the banana into thin slices. Put the banana, hazelnur milk, oats & a pinch of salt in a pot and cook for 5 minutes over medium heat. Stir for about a minute or two so the bottom doesn’t burn. Take off the heat leave it for another minute, and stir through the nut butter and cinnamon. Decorate with the toppings and serve.

Most important ingredient is Love so put your heart into all your recipes and they will be more tasty 😉


Start your day with a Grapefruit and Meditation

My favourite fruit to start the day is: Grapefruit which is a hybrid of two vitamin-packed fruits, the pomelo and the orange. Both of these fruits have a multitude of health benefits, including fiber, vitamins and liminoids.

Eat one every morning and feel great!

Then meditate for at least 10 minutes and feel golden ✨✨