Rock and Roll Cauliflower


There is something truly fulfilling in making a tasty dish with just vegetables as you don’t have to feel measured in the eating; it is all so good for you!! This dish is great as it is super healthy, tasty and has really body and soul, giving the humble cauliflower some rock and roll.

Its an umami dish, with the combination of the salt, sweet, hot and sour playing a symphony in your mouth. It takes 5  minutes to make and reminds me of popcorn shrimp.


  • 1 whole head cauliflower
  • 2 teaspoons coconut oil
  • 2 cloves garlic, minced
  • 2 Tbsp. soy sauce
  • 2 Tbsp. raw honey
  • 1 whole lime
  • 2 spring onions/scallions, Sliced
  • 1 Tbsp. Sriracha, Or Other Hot Sauce


  • Break up the cauliflower into large florets, then, using your hands, break into very small florets.
  • Heat a large, frying pan over a medium-high heat, add the coconut oil, then the cauliflower and garlic
  • Stir the cauliflower around the pan, allowing it to get very brown in some areas. Cook for 3 minutes, then turn heat to low, add soy sauce, honey, squeeze in the juice of the lime, and add most of the sliced green onion, reserving the rest for serving.
  • Stir and cook for 1 minute. Squeeze the hot sauce over the cauliflower. Stir until the hot sauce has been incorporated. Add a little more hot sauce if you want a deeper color and flavor
  • Serve hot in a bowl. Sprinkle extra sliced green onions on top, and serve with a lime wedge.
  • They are literally addictive

Halloween Pumpkin Peppers stuffed with spooky spicy Quinoa

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Since Halloween is such a big occasion in the USA, I felt I had to be a good citizen and join in.

This dish will delight kids and adults alike and provide a little heat as you try to keep warm after a little trick or treating. It only takes 7 minutes in total, quicker than it will take for your kids to eat all their candy!

Happy Healthy Halloween, from Tasha.Kitchen


  • 2 orange peppers
  • 1 tsp. coconut oil
  • 1 clove garlic (crushed)
  • 1 cup mushrooms (chopped)
  • ½ tsp. red pepper
  • Salt and pepper to season
  • 1 cup chopped black olives
  • 1 cup quinoa (cooked)


  • Heat the coconut oil on a low heat
  • Add the garlic and crushed red pepper, stir for 30 seconds
  • Add the mushrooms
  • Cook until they start to brown, 2 minutes
  • Add the olives and stir for 30 seconds
  • Add in the Quinoa
  • Mix together, switch off the heat and leave to cool for a few minutes
  • During those 2 minutes, cut the head of the peppers off, cut out the eyes and a crocked smile
  • Fill with the Quinoa and serve for a ‘happy healthy halloween’!




7-Minute Gluten Free Pizza

Gluten free pizza

I love this recipe, for its simplicity.

It’s a healthy version of pizza, with the wrap only 90kcal and takes less than 10 minutes. It’s so easy you can make individual ones for the family and your guests with their favorite toppings, before the wine has even been poured.

Its great for a mid week dinner, when you are time deficient and craving something naughty, allowing for indulgence without the indulgence!

We always have cheese and salami around being a good Italian family household, but any combination works well, with some of Mr. B’s favorites being blue cheese, fig and prosciutto and goats cheese, rocket and balsamic glaze, both being sans tomato. (Who said you couldn’t change a man, or at least a mans palate?!…)


  • 1 gluten free wrap (I use Joseph’s – USA brand)
  • 1 tbsp. tomato puree
  • 2 ounces hard goats cheese
  • 4 thin slices salami or other vegetarian or meat topping


  • Heat oven to 180C/ 350F
  • Spread tomato puree evenly onto the gluten free wrap
  • Sprinkle cheese on top, try to leave ½ inch around the edges (makes it easier not to spill the cheese in the oven)
  • Add your preference of topping
  • Pre-heat the oven for 3 minutes while you are preparing the pizza
  • Place the wrap directly in the oven (this allows for the bottom of the wrap to become crispy)
  • Take the wrap out when the cheese has melted and the bottom is crispy. This shouldn’t take longer than 4 minutes.
  • It will take you longer to cook than to eat!

Coriander Chutney (Chatni)

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Indian dipping sauce

This recipe was a request from my beautiful cousin Melanie-Jane who was born in Africa, Zambia and spent the early days of her childhood with my Grandma.

She remembered this as a dip that my grandma would serve with Samosa’s and Pakora’s.

Samosa’s are little parcels of joy and my grandma’s version were practically famous as they were the best example of this Indian starter, with a thin and crispy outside and flavorful filling of onion, peas and potatoes. She must have made tens of thousands in her lifetime.

Pakora’s get their name from two Sanskrit words translating to ‘cooked lump’. This may sound like an odd description, but with such a variety of different types, it is an apt description. My grandma was famed for her potato; bread and chili pakoras but I saw her make a lot of variations. My grandma’s generation lived through much harder times then we did and consequently were less wasteful. My grandma used the pakora batter to make new dishes out of leftovers and so she would make salad pakoras, spinach pakoras, onion pakoras, carrot pakoras and the list continues. Due to her clever flavoring of the batter, these were all incredibly tasty and made sure that no wilting vegetable was ever wasted.

Back to the chutney! I use this chutney for steak and chicken, as an alternative to chimichurri and Mr. B likes it with Tortilla Chips. It is really tasty and you can be used in a variety of ways. This is another quick blender recipe and takes less than 5 minutes including the preparation.

These recipes were taken from: an amazing website for traditional vegetarian Indian recipes.


  • 1 cup/250ml chopped fresh cilantro (coriander) leaves
  • ½ inch ginger, chopped
  • 1 green chili, chopped
  • 1 or 2 tsp. lemon juice
  • ½ tsp. cumin powder (jeera powder)
  • Sea salt as required
  • Add water as needed to thin the mixture


  • Add one cup/250ml of fresh mint chopped, to brighten and lighten the chutney


  • To make the dip, blend all ingredients until smooth, taste and add lemon juice and salt to your liking

Cream cheese and Chive Dip (without the cream cheese)


Tofu dip

I titled this recipe cream cheese, because without hesitation or reproach all of my guests thought it was cream cheese, just a little lighter.

Luckily for me, who is sans lactose, this dish was made with tofu (da-da-dah.)

It is so light and pure, it is good as a dip with crudité, or if thinned down slightly further as a salad dressing.

It’s another blender recipe, so takes less than 5 minutes to make including preparation. I should probably change the name of this blog to Tasha. Blender, given the amount of recipes I post just using a blender, perhaps we should take a vote on that one?!


  • 15oz organic silken tofu (drained and squeezed)
  • 2 tbsp. apple cider vinegar
  • ½ tsp. garlic salt
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper
  • 2 tsp. maple syrup
  • 2 tbsp. grape seed oil
  • 3 tbsp. chopped chives (leave a little for garnish)


  • Use a seasoned salt (see earlier post) for a different flavor profile


  • To make the dip, blend all ingredients until smooth, taste and spice to your liking
  • To make the dressing, thin further using a little more vinegar and oil

Good for the waistline, heart and taste buds; with love Tasha. Blender

Three for the price of one: Falafel, faux liver and vegan meatballs

This recipe is so fantastic, that it can be used as a raw pate, cooked to create a falafel or turned into meatballs.

Unlike a falafel the middle is still soft, which I actually quite like.

Other cooks use them as vegan meatballs by enveloping them in a tomato based sauce.

I don’t think they would last long enough in our household however as Mr. B loved them so much, that I turned my back and they were all gone!

I served the raw pate this weekend and my NY bestie told me that this was often served as faux liver. Amazing.

Three recipes for the price of one!

This mixture is high in protein, magnesium, healthy fats and fiber.

Tasty, healthy, happy days!


  • 8 oz. mushrooms
  • 100g pecans
  • 100g cashews
  • 1/2tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic salt


  • 1 Serrano chili, sliced and placed on top to serve


  • Preheat oven to 425f/220c
  • Line baking tray with wax paper
  • Blend the pecans and cashew, then add the mushrooms
  • Blend entire mixture, season and taste
  • Use the palm of your hand to make falafel balls and place on lined baking tray
  • Bake for c. 20 minutes or until brown
  • Top with one slice of Serrano pepper
  • Underline with a little of the raw mixture

Banana Pancakes with Beautiful Berries

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Dairy, Gluten, Sugar and Nut free

I have posted this one before but it is such a wonderful recipe for its ease, health and taste that I thought it was worth posting again

I have also made it so many times that I have found a better cooking technique, which is always good if you are trying to do something in the morning before work

I have also taken to adding a mixture of berries for a nice contrast in texture and a little acidity.

For those of you who have a sweet tooth, I would recommend instead of putting maple syrup on the pancake, since it is already sweet from the banana, you drizzle a little on the berries instead

This is such a delicious combination, that you could serve it for breakfast or desert.

Tasty, healthy heaven!


  • 1 egg
  • 1 Banana, peeled
  • 1 tsp. Coconut Oil for cooking
  • 2 tbsp. Blue Berries
  • 2 tbsp. Chopped Strawberries
  • 1 tsp. Raw Maple Syrup

(Optional extras: add a tsp. of cinnamon for added natural sweetness and a toasty smell, serve with a mixture of blueberries, strawberries with a drizzle of maple syrup over the top or change the berries to those of your preference)


  • Blend together the egg and banana to form a batter
  • Place 1 tsp. of coconut oil into a frying pan, warm and pour in the batter. Make sure you cover the whole pan to make a thin pancake
  • Keep on a low-medium heat for 3-5 minutes
  • Instead of flipping the pancake, which can be messy with this gluten free recipe, put the grill (broiler) in the oven on when you start and after 3-5 minutes on the hob place the whole pan in the oven, this will cook the top too and will make it easier to flip onto a plate when you are done
  • Remember to use a dry dish cloth when taking the pan out as the handle will be hot
  • Serve with the berries for a child and adult friendly, high protein breakfast or desert
  • It doesn’t get better than this in the world of Tasha. Kitchen
  • Easy peasy, healthy happy days