Marinated Aubergine and Pear Sandwich

Balancing the savoury marinade of the aubergine with the sweetness of the pear, this dish takes under 15 minutes, since it has all of the flavour of the marinating process without the time outlay. Serves 2.


For the Marinade

2 tbsp soy sauce or tamari
2 tbsp suitable-for-vegans BBQ sauce
2 tsp maple syrup
1 tsp onion granules
1 tsp smoked paprika

For everything else

1 aubergine/eggplant sliced into 1/8-1/4 inch slices
1 long sweet pointed pepper, sliced into strips
1 large handful greens (I used spinach and baby kale)
1/2 red onion, sliced
1 pear, sliced
1 suitable-for-vegans wholegrain demi baguette


1. Mix the marinade in a shallow bowl.
2. Heat a frying pan to medium low, and fill the bottom with a thin layer of water (or vegetable broth, if desired)–just enough to cover. Place the aubergine slices into the water and allow to soften–about 5 minutes.
3. Meanwhile, heat a health grill or a griddle pan to high. Chargrill the peppers until lightly blackened in spots and slightly softened. Remove when done, and transfer to a plate–they don’t need to be kept warm.
4. Transfer the aubergine slices to the marinade, toss, and then lift out with a slotted spoon, allowing the excess marinade to drip off. Add to the griddle pan and allow to cook enough to pick up some colour.
5. Halve the demi baguette. Fill with the vegetables, as desired, and enjoy.

Mushroom, pepper and potato soup

A simple, colourful and light soup. A good appetizer or a very light lunch, this makes a small bowl for 4 or good sized bowl for 2.


2T water
1/4t coarse sea salt
2 scallions, minced, 3″ – 4″ green reserved for garnish
1T fresh garlic, minced
4 large cremini mushrooms, stemmed and thinly sliced, 1/8″
1T smoked paprika
1/4t black pepper, freshly cracked
3 small white potatoes, 1/4″ dice (about 1 cup)
1/2T white vinegar
2T tamari
3 cups vegetable stock
1 ‘sprig’ dried kombu (about 2″)
1 red shepherd pepper (or red bell, see the note below)
1 green bell pepper (a few very thin slices reserved for garnish)
2T nutritional yeast
1/2T arrowroot flour dissolved in 2T cold water
Coarse sea salt and black pepper to taste

Optional: Add lentils, chickpeas, cubed tofu, dumplings or pasta for a more filling soup. Red bell pepper will work as an alternative to the red shepherd, but it won’t be as juicy. Add a few tablespoons tomato passata and/or a couple tablespoons of cashew butter or olive oil to add body and flavour. Add some finely chopped figs and/or sun-dried tomatoes to broaden out the flavour. Add some leafy greens for additional colour and nutrition. Slowcook if you prefer.


Warm a large pan with a lid on medium heat. Add the water, scallions and sea salt. Water saute for 2 minutes. Add the garlic. Saute for 1 minute. Add the mushrooms and paprika.

Increase heat to medium high and saute for 3 minutes. Add the potatoes and saute for another 2 – 3 minutes. Add the vinegar and tamari and deglaze the pan. Add the stock and kombu.

Return the pan to a simmer, cover, reduce heat to low and simmer 10 minutes. At the 10 minute mark, uncover and add the peppers. Increase heat to medium low and simmer for another 10 minutes uncovered or so until the potatoes are tender.

Remove from heat. Remove the kombu. Add the nutritional yeast. Stirring continuously, add the arrowroot mixture slowly. Stir until it thickens (should be immediately). Season to taste.

To plate, ladle out into bowls. Garnish with scallion green sliced on an angle and thin slices of green pepper. Sprinkle with some additional nutritional yeast if you like and serve.