Food Post Vegan Recipes

Generosity of Spirit. Third Blog-iversary

Generosity of Spirit. Third Blog-iversary

I can’t believe it’s been three years since I hit publish on my first post at Generosity of Spirit. When I started this blog back in March 2019, I just thought it would be fun to cook vegan food and write about it. I wanted to get back into writing again, and I wanted to document my exploration into the plant-based world as a then, baby vegan. I wanted to share my recipes, restaurant and hotel reviews. I also wanted to document my exploration into wellness and self-care as I battled my own Anxiety. Over time, Generosity of Spirit started to mean more and more to me. Coupled with my Instagram page @generosityofspirit, which now has over 4,120 followers and the recent completion of my Vegan Food and Nutrition Diploma, this blog has taken me on an unexpected journey, and I am loving it.

I love connecting with other vegan and veg-curious folks, and this format along with Instagram, is a beautifully perfect way to do that.

Before the pandemic, it seemed so easy to sit down and write off a post about something that I cooked or ate at a restaurant and share it with you. These past 3 years have passed with some MAJOR roadblocks, but I still managed to create and publish a lot of content. I can’t believe that since then I’ve now published 64 blog posts and 1,049 Instagram posts, collaborated with different brands and get to celebrate a three-year blog-iversary!

As I embark into my fourth year of Generosity of Spirit my ambition is to harness the experience and confidence, I have built over the last three years and start to share more of my food, more of my recipes and more of my knowledge. The focus of Generosity of Spirit rather than a lifestyle and food blog- will shift more into the food side. I will certainly still explore wellness, as I believe food and wellness do go hand in hand, but I want to shift my focus and really celebrate plant-based food and nutrition.

Here at Generosity of Spirit and over on my Instagram page, I want you to find nutritious and delicious vegan recipes that will help you stay healthy and happy.

    Simple, healthy, vegan recipes, made with everyday ingredients

    They’re usually ready in 20-30 minutes

    Easy to follow recipes with everyday ingredients

    Your favourite classic recipes veganised

    Tasty dishes from around the world

    All my recipes are tried and tested

New Recipe:

Aubergine Caponata

Aubergine Caponata


190g linguine

200g canned tomato frito

10g basil

1 red onion

1 red pepper

1/2 tsp dried chilli flakes

15ml red wine vinegar

2 garlic cloves

30g pitted black olives

15g capers

30g sultanas

1 vegetable stock cube

1 aubergine


1. Preheat the oven to 200°C. Trim the stalks off the aubergine and chop into bite-sized pieces. Add the chopped aubergine to a baking tray with a generous drizzle of olive oil and a pinch of salt and pepper and put in the oven for 16-18 min or until the aubergine is golden.

2. Whilst the aubergine is cooking, peel and finely slice the red onion, peel and finely chop (or grate) the garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a pinch of salt over a medium-high heat. Once hot, add the sliced onion and chopped garlic and cook for 3-4 min or until softened.

3. Meanwhile, cut the red pepper into bite-size pieces and chop the sultanas roughly. Dissolve the vegetable stock cube in 250ml boiled water and add the chopped sultanas.

4. Once the onion has softened, add the chopped pepper and red wine vinegar to the pan and cook for 2-3 min or until the pepper is beginning to soften. Whilst softening, chop the olives, capers and basil roughly.

5. Once the pepper has slightly softened, add the tomato frito and sultana stock and stir. Add the chopped olives, capers, chilli flakes and most of the chopped basil and cook for 6-7 min or until the sauce has begun to thicken.

6. Meanwhile, add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the pasta for 8-10 min. Once done, drain the linguine, reserving a cup of the starchy pasta water.

7. Once the sauce has thickened, add the roasted aubergine to the pan with a splash of the reserved starchy pasta water and mix everything together. 8. Serve the sauce generously over pasta with a sprinkle of basil and a twist of black pepper!

Til next time, happy cooking!

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