If I was in my twenties, my girl crush would be Deliciously Ella. She has single-handedly changed the face of what a vegan may look and be like which is no small matter.  If in the past you would have let your imagination run riot and conjure up a physical manifestation of a vegan, Deliciously Ella would not have been it, let’s be honest.

Historically, vegans have not had a smooth ride and there may have been good reasons for that. Nut roast anyone? However, using all the fruit, veg grains and fats under the sun, Deliciously Ella has created a plethora of mouth-watering dishes so delicious that you’ll forget there is no meat or dairy. And if you insist, adding a piece of fish or chicken to any of her concoctions works a treat – as does a dollop of yogurt.

The truth is that food heals, food nourishes and it is the number one action we can take to improve (or destroy) our health and well-being. Ella knows, she’s been ill and returned fighting. Food was her medicine. Two cookbooks later, in as many years, shows she’s on to something we all want a part of.

Apart from the fact that she is a publishing phenomenon, the astonishing fact is that all her recipes work, period. It’s all in the dressings, sauces and herbs and for some reason she nails it every single time which is no mean feat. I can attest to the time it takes to develop and work out the right flavour combos in a dish to make it right – it’s not that easy. She’s a bona fide social media star who’s spreading health via Instagram and YouTube one dish at the time. I love her and her food and today’s recipe, Pea and Cauliflower Bowl, was a winning one. I was going to save some left overs for this evening but ate it all in one go. Ho hum!

Pea and Cauliflower Bowl (courtesy of Deliciously Ella, Everyday)

Serves 1

1/3 head of cauliflower

1/3 tsp ground turmeric (I used more)

1/2 tsp chilli flakes

salt and pepper

olive oil

Handful of asparagus (about 8 spears)

3 big handfuls of kale (about 80g)

200g frozen peas

Juice of 1 1/2 lime

1/2 handful of pumpkin and sunflower seeds (my addition, nothing to do with Ella :))

How to:

Heat oven to 200C. Cut cauliflower into florets and wash thoroughly. I halved mine too. Place on baking tray and add black pepper, salt, chilli flakes, turmeric and a bit of olive oil. Mix it well and place in oven for 10-12 min. Add the asparagus to the tray and back in the oven for another 10-12 min. Put the torn up kale (sans stalks please) and add a bit more salt and add to tray. Place in oven for another 10 min.

Meanwhile place peas in boiling water and cook for about 10 min. Drain and put in bowl together with black pepper, salt, lime juice and olive oil then mash.

Arrange the baked veg on the bed of the pea mash and serve. The roasted seeds add a welcome crunch to this golden, tasty dish and look beautiful too. Bon appetite!!

Birgitta x