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Garlic Shiitake Mushrooms & Greens

June 17, 2018

Another one of my one-pan recipes, this wholesome dish is perfect on its own as a light lunch, or great as an accompaniment to a protein such as chicken, halloumi or fish. And it’s packed full of goodness!


Shiitake mushrooms are a great addition to any dish – not only do they have a distinct nutty flavour, but they can also help lower blood cholesterol levels. This is due to a phytochemical called DEA, that can assist your body in excreting cholesterol. They also provide an excellent source of copper, selenium and vitamins B2 and B6.


Soybeans are also great – they are a rich source of protein, fibre and phytoestrogens; whilst the sugar snap peas contain folate, vitamins A, C, and K which are supportive of your digestive, nervous and circulatory systems.



Serves 2  





  • Extra-virgin olive oil

  • 1 white onion, thinly sliced

  • 4 garlic cloves, crushed

  • 125g shiitake mushrooms, chopped in half

  • 100g frozen soy beans

  • 100g sugar snap peas, roughly chopped

  • Organic vegetable stock pot, dissolved in 50ml of boiling water

  • Salt and freshly ground pepper

  • 2 spring onions, finely chopped






  1. Grab a large non-stick pan and heat a glug of olive oil (you can add a knob of butter if non-vegan) over a medium heat.

  2. Add the onion and garlic and sauté for 2-3 minutes.

  3. Then add in the mushrooms and stir gently for 3 minutes.

  4. Chuck in the soy beans and sugar snap peas, pour in the vegetable stock and then simmer with the lid on for 3-4 minutes, until the soy beans are cooked.

  5. Serve and garnish with the spring onion.



And enjoy!



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