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.

Vegan Raw Bolognese on Gnocchi & Salad

This recepe is easy and ideal for everyone in the family, even meat eater love it! So for them try serving it with out saying what it is and then they will be simply amazed by the rich flavours and the soaked walnuts give it a wonderful chewy ‘meaty’ texture similar to traditional bolognese. Ingredients 3-4 Servings

  • 200 Ml of Tomato Passata
  • 1 clove garlic
  • 1/2 red chilli (optional)
  • 1 sprig rosemary
  • Small handful parsley
  • 2 handfuls fresh basil leaves
  • ½  red pepper
  • ½ red onion
  • 50g sun-dried tomatoes
  • 100g Walnuts
  • 250 Gr Gnocchi
  • 200 gr Rocket Lettuce
  • 150 gr Plum Tomatoes
  • Extra Virgin Olive Oil
  • Sea Salt & Pepper
  • 1/2 Lemon
  • Balsamic Vinegar
Vegan Bollognese Gnocci
Soak the Walnuts overnight on over 200ml of water (enough to cover them) and place them the fridge.
Bolognesse Preparation 3 Minutes:
Place the garlic, rosemary and chilli in the bowl of a food processor and blitz until finely chopped. Blend the soaked Walnuts and Sun-dried tomatoes with extra virgil, add pepper and onion and blend more, add the passata at the end and stir.
Add a hint of pepper and sea salt.
Cook the Gnocchi  in boiling water for 2-3 Minutes
Add a Rocket Leave and Plum tomatoes side dish with balsamic/olive oil and lemon dressing. Add Salt and pepper to taste. Top it with seads or quinoa puffs if available.

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.


Broccoli and Pepper Brown Spaguetti

I love pasta! I think I have some Italian in me. Last year I was fortunate to spend one month in Italy, and yes, I ate pasta everyday 🙂 It was a dream come true LOL. When I was a kid I asked for pasta every day and my father said that it was unhealthy to eat so much pasta, crying and upset I use to run into my room and shouted “I should have been born in Italy, italian kids eat pasta every day”.

Well now a days we eat pasta twice o three times a week, and we prefer brown organic kind or sometimes gnocchi.

I prepared with the veggies that I had in my fridge:

– broccoli
– sweet peppers
– 1 clove of garlic

Using olive oil, stir fried them on a medium heat.

Boil the water add a bit of sea salt and olive oil. Add Biona Organic Brown Pasta to cook for 5 mins.

Strain the pasta when “Al-dente” not so soft neither hard. Place it on a bowl and add olive oil (2 table spoons per serving)

Serve the veggies on top of the Spaghetti.

Add parmegiano reggiano you eat dairy


Quinoa, Peppers and Avocado

Now that is a bit chilli in London (just like the weather in Bogota, Colombia or Quito Ecuador), we enjoy warm delicious, healthy comfort food. This Quinoa es perfect to invite friends over for dinner or surprise your partner or kids with something colourful, filling and tasty.

Ingredients for 3 servings:

3 Small Sweet Peppers (Preferably Yellow, Red and Orange or Green the colours are essential for this recipe)
1 clove of garlic
2 tablespoons of olive oil
2 carrots
1 avocado
30 grams of pine nuts
200 grams of Quinoa
Parley or Corianderquino, peepper ,avocado, green leafs, balsamic

Cut pepper into julienne type pieces, carrots into small squares, and finely chop the garlic. Add the olive oil into a sauce pan, then fry garlic for 1 minute then stir fry peppers and carrots  for 5 minutes in medium heat, add pinenuts and stirfry for anothr 5-7 minutes.

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.

When ready add it to the sauce pan with the veggies and mix them all. Top it with parsley or coriander and avocado squares leaves for taste and decoration. Add salt and pepper. If you like spicy food add chilli flakes.

Nutty Frutty Oatmeal

This Nutty Fruty Oatmeal is Packed with protein, vitamins, minerals and it has a great flavour, this is the perfect breakfast to start your week strong and positive!

– Toasted oats
– 3 Chopped apricots and dates
– 4 Hazelnuts, 2 Brasil nuts, 3 walnuts, 3 almonds
– 10 Goldenberries
– 1 banana
– 1 table spoon of hemp powder
– 2 table spoons of puffed Quinoa
– 1 teaspoon of bee pollen

Add rice or almond milk and mix it all up..

Have a lovely week!



Avocado & Cucumber Summer Soup – Entrée

My friend Susy Dieppa invited me for lunch and gave this soup as an starter. I love it, its so delicious, healthy and easy to make!


  • 2 Avocados
  • 1 Lemon
  • 1-2 small cucumbers
  • Chilli flakes, coriander seeds (you can sprinkle anything you like Croutons or Fresh Coriander)
  • Sal and pepper

Servings 4/5 people as an starter.

Blend two avocados and one cucumber (if not organic take the peel off). Add the juice of one lemon. Check the consistency, if it looks more like guacamole then add more cucumber until it has a thick soup texture.

Add salt and pepper and top with chilli flakes and coriander seed.


Avocado Cucumber Summer Soup
Avocado Cucumber Summer Soup

Make you own Hummus!

I really enjoy sharing recipes with my friends. This time I’ve made Gopala’s and Angel’s Hummus recipe, my friends are a family of 6, all Vegan, so Hummus is a very important part of their diet!  Additional to it’s nutritional value (filled with protein and essential fats) it’s delicious and kids love it.

Follow this recipe and share!

What you need,

  • 385 gm of chickpeas, soaked over night with a teaspoon baking soda
  • 1 Cup of Hulled Tahini (it has to be a really good one)
  • Juice of 1 lemon
  • 1 head of garlic roasted until soft in 4 Tablespoons of olive oil
  • 1 brown onion, skin on cut into quarters
  • Salt, Pepper, Olive Oil & Paprika to taste

What you do,

1. After soaking, rub chickpeas together to remove as many of the

husks as you can, drain and cover generously with fresh water ,

add your onion, cook until soft. Drain and reserve water. Keep

aside a few chickpeas to decorate your Hummus

2. In a large bowl, add tahini, lemon juice, peeled roasted garlic,

skinned onion and olive oil and about 1/2 cup of reserved water

to the chickpeas, blend, blend, blend.

3. Continue to add water until you have your desired consistency.

4. Season with salt, pepper, paprika, olive oil and enjoy with your freshly baked pita or carrot sticks!


Gopala and Angel’s Hummus Recipe