My favorite mushrooms to stuff are Shikake, and since I found a huge basket of them at the farmers market this weekend, I got to work. This simple, vegan dish makes for a lovely spring supper.

Serves 4


Pre-heat oven to 375 F

12-16 medium Shitake mushrooms

3 tbsp grapeseed or olive oil

1 tsp fenugreek seeds

1medium onion, minced

2 gloves garlic, minced

1 small fennel bulb, finely chopped

4 -ounces of tempeh, finely chopped

2 tbsp Tamari sauce

1 cup chopped pecans

1 cup breadcrumbs

Vegan butter substitute (I love Melt)

Salt and pepper to taste.

Remove stalks from Shitake. Smear a little vegan spread or butter on the bottom on each mushroom, and arrange them bottom bottom-side-down in a baking dish.

Heat the oil in a large skillet and add the Fenugreek seeds. Fry for a minute.

Add the onion, garlic and fennel. Fry over a medium heat, constantly stirring, until the onion and fennel is soft.

Add the tempeh and fry for a further 2-3 minutes. Stir in the Tamari

Add the pecans and break crumbs and fry for another minute. Season well.

Place a dot of  vegan butter substitute into each mushroom. Spoon in the stuffing.

Cover with foil, and bake for 15 minutes. Remove foil and bake for a further 10 mins.

Sprinkle with chopped flat leaf parsley before serving.



I got my first stalk of Brussels Sprouts and couldn’t wait to get it home and start experimenting. I ‘m one of those strange individuals who actually really likes these healthy little sprouts. I think they got a bad name from being horribly over-cooked. The key is that they MUST be crisp.

This is a tasty, satisfying salad that can be served either warm or at room temp.


2 cups steamed and cubed Acorn or Butternut squash

2 cups of brussel sprouts, trimmed and halved

1 cup pecan nuts

1/2 cup good olive oil

1/4 cup of sweet aged Balsamic vinegar

Sea salt and pepper

Goat or sheep’s cheese (optional).

Steam the sprouts for just a few minutes (about 4) until they are still crisp but tender enough to be able to slide a sharp knife into one of them. Shock them under cold or iced water to retain the crispness and color.

Dry-roast your pecan nuts over a hot cast iron skillet for about 2 minutes on either side.

Mix up your dressing.

Finally, combine all the ingredients in a pretty bowl and dress lightly. You can crumble a little sharp sheep or goat cheese over the top to make this into a hearty lunch or supper.


I’m quite obsessed with Kabocha Squash at the moment. It’s my favorite winter squash for roasting because it’s so dense. If you slice it thinly, and roast on high with a little olive oil, you’ll get the best ever squash chips.

This salad is exquisite – the sweet, roasted squash partnered with smokey applewood bacon, bitter dandelion greens and salty halloumi cheese. It is a perfect fall/Winter supper – warm, filling and oh my – so tasty!

Warm Kabocha, bacon & Halloumi Salad

1/2 cup pecans

1/4cup olive oil

Salt & Pepper

1 small- medium squash

1 small bunch dandelion greens, washed

8 rashers applwood smoked bacon

1 large shallot, minced

2tbsp olive oil

2tsp red wine vinegar

1 packet Greek Halloumi Cheese, cubed


Pre-heat oven to 350 F.

Toss the pecans in a little oil and roast for about 10 minutes or until crispy.

Turn up the heat to 425 F.

Half the squash and scoop out seeds. Peel with a sharp knife and cut into wedges. Toss in the olive oil and season well. Roast for 35 minutes. Remove and set aside.

Arrange the dandelion leaves on serving plates.

Stack the bacon and cut into 1/2 inch rectangles.

Mix the olive oil and vinegar in a small cup. Season with salt & pepper.

Heat a frying pan and fry bacon until it begins to turn crispy, add the shallots and fry for another 2 minutes. Add the dressing and fry for another 2 minutes.

Heat a griddle pan and fry the Halloumi for 3 minutes on each side.

Assemble the squash on the leaves. Sprinkle with the bacon – pour the warm dressing over the salad. Finally top with the cheese and pecans.