Vegan Gnocchi With Creamy Cauliflower Sauce


This recipe is a complete experiment and it turned out delicious. This is my healthy version of Mac n Cheese or Alfredo sauce.


1 head of cauliflower, cut into small florets

2 chopped carrots

1 onion, finely chopped

1 tsp garlic granules

1 tsp sugar

2 tsp dried sage (or fresh)

3 tbp of nutritional yeast

1/2 cup of grated vegan pizza cheese

1 cup soy milk

1 tbsp rapeseed oil

Salt to taste

500 gms gnocchi


Cook the carrots and cauliflower and then blend it with the soy milk to get a creamy thick mixture. Set aside!

In a hot pan, add the oil and fry the onions. Add the garlic granules and mustard. Stir well and add just a little dash of water to stop it from sticking. Now add the cauliflower mixture, cheese, sage and nutritional yeast.

Let it cook for a couple of minutes and set it aside.

In a separate saucepan, cook the gnocchi as per instructions.

Once cooked, drain and stir it in the cauliflower sauce.

Serve hot!

Tip: Sprinkle some chilli flakes or throw in some butternut squash. Instead of gnocchi add macaroni or any other pasta of your choice.

If you thin out the sauce with some plant based milk, you could have it like soup.


Zesty chicken salad with homemade bread


After a long day’s bike riding and dog walking, I didn’t particularly feel like cooking a gourmet dinner but my body was craving for some meat and fresh salad.

With my homemade bread I made this morning, I thought an easy quick salad might make for my perfect dinner!

I know that ingredients like cucumber and cherry tomatoes aren’t really winter food favourites but the sun was shining today, and my craving was influence by the anticipation of spring…I suppose!

This crisp and fresh salad has a refreshing combination of ingredients that would not only give you culinary satisfaction but also provide you with some nutrients that your body needs. It can be easily used as a side dish or a main meal served with some bread or even zesty couscous.

Wrap it in a tortilla for lunch boxes or fill it up in a pitta bread for quick snack – Zesty chicken salad will serve you well!


For the chicken:

Chicken breasts



Black pepper

For the greens:



Cherry tomatoes


Bell pepper

For the dressing:

Finely chopped onions

Crushed garlic


Finely chopped basil leaves


Dijon mustard

Black pepper



Chop all the greens appropriately and set them aside in a bowl. In another bowl, make the dressing by mixing all the ingredients together.

Next, cut the chicken breasts into thin slices and marinate them with salt and pepper for about 10 mins or so. Then in a hot pan, heat up the oil and fry the chicken until cooked and golden brown. I like mine slightly crispy.

Place the greens on a serving bowl, add chicken on top. Add some dressing either on the side or on top. EAT!


To make it healthier, substitute mayonnaise with yogurt. Vegans can use tofu instead of chicken.

For a fruity flavour, add some pomegranate or grapes. Yumm!!