Hummus Dib Dab!!! (Well it is international hummus day after all)

Hummus and Dukkah style dip dab


  • 2 x Tins of chickpeas
  • 3 x Tsp of Tahini or smooth peanut butter
  • 1 x Avocado
  • 1 x crushed garlic clove
  • 1 x Tsp cider vinigar
  • 2 x Tbsp soya milk
  • 1 x Tsp salt
  • 5 x Tbsp sesame coated caramel peanuts
  • 2 x Tbsp of coriander seeds
  • 2 x Tbsp of cumin seeds
  • 1 x Pinch of Cayenne
  • Pomegranate jewels
  • fresh coriander


1. Place the chickpeas, avocado, tahini, garlic, salt, cider vingar and soya milk in a large bowl and blitz with a hand blender.

2. Place the hummus in a presentable bowl and make a well in the middle for the dukka dib dab to go.

3. In a pestle and mortar crush the sesame coated peanuts, coriander seeds, cumin seeds and a pinch of cayenne pepper.

4. In a pan toast the nuts and seeds. Be careful not to burn the mixture.

5.  Now place the dib dab in the hummus well.

6. Serve with toasted pitta bread and garnish with pomegranate jewels and fresh coriander…. Simply delicious 🙂

Rhyme time –

Hail hummus…the king of all dips

A place for you to dunk your chips.

A dukkah style dib dab that packs a punch

Its sure to cause envy if in your packed lunch.

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Stuffing Good Stew and Dumplings

Mediterranean stew and stuffing dumplings


  • 2 x Tins of chopped tomatoes with herbs
  • 2 x Leeks (chopped)
  • 3 x Cloves of garlic (chopped)
  • 2 x Heaped tbsp of capers
  • 4 x Gherkins (chopped)
  • 15x Black olives
  • 2 x Tbsp tomato paste
  • 3 x Tbsp liquid seasoning or a crumbled vegetable stock cube
  • 1 x Tbsp sweetener or sugar
  • 1 x Tin of butter beans
  • 1 1/2 x Cup of chopped peppers
  • 1 x Pack of stuffing
  • 1 x Tbsp balsamic vinegar
  • Fry Light spray
  • Salt


  1. Preheat the oven.
  2. Cook the leeks in a frying pan with some Fry Light spray for around 10 minutes.
  3. Add the chopped garlic and liquid seasoning to the pan and stir. Cook for around 5 minutes.
  4. Place the tinned tomatoes in a large oven proof bowl and blitz with a hand blender until they turn into juice.
  5. Add the remaining ingredients  (except the stuffing), to the tomatoes and stir.
  6. Place the lid on the oven proof dish and cook the stew in the oven.
  7. Whilst the stew is cooking make the stuffing mixture (as directed on the packet).
  8. Once the stuffing has cooled enough, roll it into balls.
  9. Place the balls on a baking tray and cook for about 25 minutes at 225°c.
  10. When the balls have cooked and turned a crispy, add them to the stew and cook for a further 30/35 minutes.


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The story behind the stew… Whilst on holiday in Tenerife last year, as you can imagine it wasn’t that easy to find places to eat as a vegan. I managed to find a restaurant that had one vegan meal… a tropical avocado salad. Looking forward to the avocado element of the salad, I sat waiting with excitement (that I might eat that day). However I was to experience great disappointment when the food finally appeared at the table because there was no avocado…I asked the waiter who informed me avocados were not in season at that time?? I thought…Ridiculous…and looking back… why they didn’t tell me when I ordered? I will never know! But the silver lining to this tale was that after this experience Barry and I managed to find a real beauty of a veggie restaurant (which also understood vegans) and we ate there for the rest of the week. I Can’t for the life of me remember the name of this little gem. I have tried to find it on Trip Advisor, but with no luck…but the food was lovely! One dish they made for me was polenta with a tomato sauce. The tomato sauce was amazing and the ingredient that made it stand out from other tomato sauces was the capers!! This is where the inspiration for the stew sauce came from…The stuffing dumplings was an idea I thought of when roaming through the cupboard and realised I had a packet of stuffing that needed to be used left over from Christmas! Rather then do stuffing with a Sunday roast I chose to do something different…hence the Mediterranean stew with stuffing dumplings.
So my fellow Vegan flockers… Get to the kitchen and get those balls cooking!! Flock this way and follow me on Instagram @flower_bird_and_dock, Facebook @flowerbirdanddock or on Twitter @Flowerbirdndock.



Lean… Mean…Green Machine Soup

Green machine soup

Serves 2/3 people


  • 1 x leek
  • half a celeriac
  • 2 giant handfuls of spinach  (half a large bag)
  • 1 x cup of home made stock + more to get to your desired consistency
  • Salt
  • Pepper
  • 2 x large garlic cloves
  • Fry light spray


  1. To make your own home made stock…simply save all your vegetable peelings (onion skin, garlic, potato skin, carrot peelings etc). Put them in a pan with salt and cover with boiling water. Boil for 30 minutes. Drain the liquid into a container. This can be frozen and saved for all types of recipes.
  2. Rinse of the leek, celeriac and the spinach.
  3. Peel the celeriac and then roughly chopped it into cubes.
  4. Cook the celeriac in boiling water on a medium heat for about 15 minutes.
  5. Chop the leeks and put them into the pan with some fry light spray.
  6. Cook them on a medium heat and allow them to sweat.
  7. Finley chop the garlic and add to the leeks. Keep stirring the mix so it doesn’t stick to the pan.
  8. Add the handfuls of spinach to the leek mixture and allow to wilt.
  9. Once the celeriac is cooked, drain the water and combine the mixtures into a deep pan.
  10. Add as much stock as you require (people like there soup in different thickness) and blend.
  11. Add the salt and pepper.
  12. For added vanity…add a swirl of alpro plain vegan yogurt and some parsley sprinklings.

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This is the easiest recipe that you will ever made…If you can’t get hold of celeriac you can use a couple of potatoes in its place and it will work just the same. Through the working week I usually eat as healthy as possible but I also want to be full… This little beauty ticks all the boxes… You might get some funny looks from people because of its Hulk green color…but I know I have the last laugh because its ‘flocking’ good!! Why not give it a try 🙂

Sloppy Joe’s

Carrot sloppy Joe’s

Serves 2 or 3


  • 2 or 3 carrots
  • 1 x large onion
  • 3 x garlic cloves
  • 4 x heaped tbsp of tomato paste
  • 1 x tin of kidney beans
  • Plenty of salt and pepper
  • 1 x half a lime
  • 2 x tsp of balsamic vinegar


1. In a pan cook the diced onions in some fry light spray.
2. Add the finley chopped garlic to the onions and cook on a medium heat until golden brown. Stiring occasionally to avoid sticking.
3. Grate the carrots (I cheated and did mine in the food processor).
4. Add the carrots and the kidney beans to the onions.
5. Add a squeeze of the lime juice.
6. Add the rest of the ingredients and allow to cook for a 5 minutes, until the carrots are cooked.

When it comes to the salt and pepper…I like quite a lot. But the best policy is to add a little bit at a time and taste, until it suits you 🙂

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Sloppy Joe!!

The original sloppy Joe is made with mince meat and named after a man named Joe from Iowa, according to Google (this must mean it is true). However my version is a lot healthier and made with carrots. I have decided to dedicate this one to the best Joe in the world…my dad! I love this recipe… It’s so simple to make and hardly cost anything. When your cupboards are bare…you have usually got the ingredients to rustle up this delightful little dish… hope you enjoy… share the foodspiration guys 🙂


Rhubarb and Orange Jelly Cups

Serves 2 people


  • 2 x Oranges = 1/2 a cup of juice
  • 1/2 x Cup water
  • 2 x Rhubarb stalks cooked in 2 tbsp of sugar or sweetener
  • 1/2 Tsp agar-agar powder (buy online)
  • 2 x Tbsp sweetener or sugar


  1. Cut the oranges in half and gently with a spoon take the orange flesh out of its skin (sounds gruesome!!). Ensure you catch all the juice in a cup. Squeeze the juice out of the orange once it has been removed from the skin.
  2. Keep the skins to one side as they will be used as the jelly cups.
  3. Peel the rhubarb and chop it into small chunks.
  4. Cook the rhubarb with the sweetener in a pan on a medium heat until it softens (around 5 minutes).
  5. Once cooked place the rhubarb in the orange skin cups. Save a little bit to put on the top of the jelly’s when it sets.
  6. In a pan add the water, juice, agar-agar and sweetener/sugar. Allow the liquid to come to a boil and cook for 2 minutes. Stir the liquid to ensure the agar-agar fully dissolved.
  7. Remove from the heat and pour the liquid into the orange skins or mold (which ever you fancy). Don’t let the liquid cool in the pan as it will start to set.
    Allow to set in the fridge for 3-4 hours….and voila…you have vegan jelly.

Lots of lovely lovely rhubarb:

Rhubarb… Or as my dad likes to call it…’boobrab’ (he’s a real funny guy)!! Kindly my dad is forever stocking me up with ‘boobrab’ and apart from making the to be expected…crumble. I have often found myself in a puzzled as to what I should make with it…So after making numerous crumbles, I decided to make a different dessert. Fun for adults and the kids (I said that like I have got kids?). Rhubarb is also fun for your pockets…because like me… it is wild and free! Everything is better when it’s free. So come on my little Petals, why not try making your own jelly…or come up with your own rhubarb creation. Please be sure to share anything you make with me… either in the comments section or on Instagram @flower_bird_and_dock. Peace x