Tempeh BLT on toasted sourdough

So, it turns out that trying to get a good photo of a sandwich, whilst on your own with rubbish lighting, is near impossible. 

I've never used tempeh before this morning. I'd always looked at it, in health food shops but I always thought it looked a bit daunting. "Give me tofu any day" I used to think because I knew where I was with good old tofu, but actually, I think I prefer this! The tempeh I used to assemble this ABSOLUTELY GORGEOUS sandwich (don't worry, i'm not claiming this to be a recipe) was smoked and salty - hence the bacon reference, but i'm excited to try some plain tempeh soon and mix it up a bit.  I'd say if you haven't tried it, then go for it. Don't be scared like I was! If you use it already, i'd love to hear what you do with it.



  • 2 - 3 slices of tempeh
  • 2 slices of beef tomato
  • a handful of baby spinach leaves
  • vegan mayo (I use Chippa, my favourite)
  • ketchup 
  • 2 slices of a good sourdough


  1. Toast your sourdough at the same time that you're frying your tempeh, as they'll take similar times, the simply build your sandwich!
  2. That was easy, wasn't it.
  3. I know you don't need to be told how to make a sandwich, but what else was I meant to put here.




Because, JANUARY.

A diet consisting of Prosecco, Salt & Vinegar crisps, Twiglets and Quality Street, is no longer acceptable. And if it's January and you can't eat chocolate, you eat kale. Lots and lots of kale. This is one of my favourite salads because it has it all - it's crunchy, sweet, salty and with the quinoa added, packs a full protein punch!

Kale & Quinoa salad with Pomegranate, Apple & Feta (serves 4)


For the salad:

  • 1/3 cup quinoa
  • 1/2 cup water
  • 6 cups kale, finely shredded
  • 1 large apple, sliced into matchsticks
  • 1/2 cup pomegranate seeds
  • 1/4 cup walnuts, chopped
  • 1/4 feta, crumbled

For the dressing:

  • 1 tbsp minced garlic,
  • 1 tsp dijon mustard
  • 1 tsp agave
  • 3/4 tsp coarse salt
  • 1/4 tsp black pepper
  • 1/4 tsp Worcestershire sauce
  • 2 1/2 tbsp red wine vinegar
  • 2 tbsp fresh lemon juice
  • 3/4 cup of extra virgin olive oil


1. Cook the quinoa by bringing the water and the quiona to the boil, then turn the heat down to a simmer and cover. Simmer for approx 15 minutes, until all the water has been absorbed. Remove from the heat and let it sit uncovered for about 5 minutes, to cool.

2. Once cooled, toss together the quinoa, kale, apple, pomegranate and walnuts. Let sit whilst you make your dressing:

3. In a clean jam jar mash together the garlic, mustard, agave, salt, pepper and Worcestershire sauce. Pour over the red wine vinegar, lemon juice and olive oil. Put the lid on tight, and shake well to combine. (The remaining dressing will keep in the fridge in a  tight fitting lid for about a month)

4. Dress the salad with the dressing according to taste before sprinkling over the crumbled feta.

5. Serve & enjoy!