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.

Sushi Salad with Wasabi Dressing

This colourful salad balances the flavours of crisp, refreshing vegetables with the sweetness of pear and the unique flavour and health benefits of sea vegetables. It makes a perfect packed lunch; just carry the nori in a separate container and add it before serving. Serves 4.


For the salad

2 cups dried sushi rice, cooked and cooled
1 red pepper, finely diced
1 yellow pepper, finely diced
2 pears, finely diced
1/2 courgette, finely diced
1/2 cucumber, finely diced
4 sheets nori, shredded

For the dressing

2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tsp white or yellow miso paste
3 pea-sized blobs wasabi paste, or more to taste

1. Mix all salad ingredients. Add the nori just before serving.
2. Mix all dressing ingredients.
3. Serve the salad with the dressing.

Cucumber-Parsnip Lemonade

Don’t let the title dissuade you: this is a flavoursome, sweet drink that doesn’t taste at all like blended vegetables. It’s cooling and refreshing, and as a bonus it contains no refined sugar. The recipe serves 1.


1 apple (2 apples if you have a very sweet tooth)
1 pear
1/4 cucumber
1 inch ginger
1 parsnip
1/2 inch slice lemon


Juice all ingredients and enjoy.

Pear and walnut soup with pomegranate seeds and scallions

A very simple soup that relies on a handful of ingredients for a balanced, but complex flavour and a smooth mouth feel. A little nutritional yeast (about 1T) also goes well with this dish, although it changes the colour.


4 pears, cored and chopped (about 3 cups)
1/2 cup of walnuts
1T of lemon juice
1 scallion, minced, with about 2″ of green reserved for garnish
2T of pomegranate seeds
1T of pomegranate juice
Sea salt and fresh chili or pepper to taste


Puree the walnuts until smooth (like a nut butter).
Add the lemon juice and sea salt and puree.
Add the pears and puree.
Add the minced scallions and stir to combine.
Chill for 20 minutes.
Season to taste.
Ladle into bowls.
Garnish with 1T of pomegranate seeds and scallion greens.
Dot the surface of the soup with a little fresh juice.