Book cover titled 'Big Vegan Energy' by Christina Soteriou, featuring a bowl of mixed salad greens, chopped vegetables, and seeds, with a quote about originality by Anna Jones.

BIG VEG ENERGY

is out now

My first cookbook, BVE, is packed with 100 delicious, hearty, healthy and simple to make recipes for every occasion. If you’ve enjoyed the recipes I’ve shared online over the past few years, I’m sure you will love this book.

A white bowl of roasted broccoli topped with seeds and herbs, sitting on a speckled gray countertop.

Plant-based food for people who love to eat

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    Skordalia (Greek Garlic and Potato Dip)
    Skordalia (Greek Garlic and Potato Dip)

    Inside Out Babaganoush
    Inside Out Babaganoush

    Inside out babaganoush.

    Tomato and Tajin Tofu Scramble Tacos
    Tomato and Tajin Tofu Scramble Tacos

    Tomato and Tajin tofu scramble.

    Smoky Ancho And Pomegranate Glazed Portobellos
    Smoky Ancho And Pomegranate Glazed Portobellos

    Charred portobello mushrooms with smokey ancho chilli and pomegranate glaze. Served with chickpea couscous.

    Cauliflower Wedges With Sun Dried Tomato Sauce
    Cauliflower Wedges With Sun Dried Tomato Sauce

    Cauliflower wedges with sun dried tomato sauce and whipped tahini.

    Cypriot Bulgur Wheat Pilaf (Pilafi Me Fide)
    Cypriot Bulgur Wheat Pilaf (Pilafi Me Fide)

    Cypriot 15 minute bulgur wheat pilaf.

    Sour Cherry And Vanilla No Churn Cashew Ice Cream
    Sour Cherry And Vanilla No Churn Cashew Ice Cream

    Sour cherry and vanilla no churn cashew cream vegan ice cream.

    Double Lemon Brothy Spring Soup With Preserved Lemon and Olive Salsa
    Double Lemon Brothy Spring Soup With Preserved Lemon and Olive Salsa

    Balsamic Macaroni With Olive Pangratatto Breadcrumbs
    Balsamic Macaroni With Olive Pangratatto Breadcrumbs

    Spicy, herby, crunchy blood orange salad
    Spicy, herby, crunchy blood orange salad

    Saucy Peanut Lentil Curry With Aubergines & Slaw
    Saucy Peanut Lentil Curry With Aubergines & Slaw

    Forced Rhubarb Grain Bowl With Freekeh and Chili Ginger Drizzle
    Forced Rhubarb Grain Bowl With Freekeh and Chili Ginger Drizzle

    Creamy Courgette Gratin With Lentil Marinara
    Creamy Courgette Gratin With Lentil Marinara

    Louvi (Cypriot Black Eyed Pea Stew)
    Louvi (Cypriot Black Eyed Pea Stew)

    Harissa And Hummus One Pot Pasta Bake
    Harissa And Hummus One Pot Pasta Bake

    Soy Braised Lentil And Mushroom Rice Bowl
    Soy Braised Lentil And Mushroom Rice Bowl

    Broccoli with Whipped Tofu and Preserved Lemon Harissa Seeds
    Broccoli with Whipped Tofu and Preserved Lemon Harissa Seeds

    Tahini And Date Syrup Affogato
    Tahini And Date Syrup Affogato

    Broccoli With Red Pepper Sauce And Caper Salsa
    Broccoli With Red Pepper Sauce And Caper Salsa

    Harissa and Pomegranate Cauliflower with Lentils
    Harissa and Pomegranate Cauliflower with Lentils

    Sticky Spiced Carrot With Orange Whipped Tahini
    Sticky Spiced Carrot With Orange Whipped Tahini

    Sticky Spiced Squash Hummus Bowl
    Sticky Spiced Squash Hummus Bowl

    10 Minute Creamy, Lemony Pasta Soup
    10 Minute Creamy, Lemony Pasta Soup

    Mushroom Lentil Hummus Bowl with Kale
    Mushroom Lentil Hummus Bowl with Kale

    Miso Butter Mushroom Sushi Bites
    Miso Butter Mushroom Sushi Bites

    This miso butter baked mushroom parcel is a simple and delicious way to prep mushrooms and make a perfect topping for sushi bites.

    Loaded Hummus Bowl With Shawarma Shredded Tofu
    Loaded Hummus Bowl With Shawarma Shredded Tofu

    A loaded hummus bowl is really my favourite thing to eat. This one is piled high with a shawarma-ish spiced shredded tofu and a Turkish style sumac onion and tomato salad. Fresh and zingy meets earthy and spicy, mopped up with the creamy hummus on a flatbread.

    Speedy Kimchi Noodle Soup
    Speedy Kimchi Noodle Soup

    Smoky Turtle Bean And Mushroom Crispy Tacos
    Smoky Turtle Bean And Mushroom Crispy Tacos

    Makaronia Tou Fournou (Pastitsio)
    Makaronia Tou Fournou (Pastitsio)

    Beetroot With Hazelnuts And Whipped Tofu
    Beetroot With Hazelnuts And Whipped Tofu

    Beetroot with hazelnuts, pomegranate molasses and whipped tofu

    Woman in white tank top and black apron holding a paper titled 'Dinner for the Dolls' in a restaurant with other women in the background.

    Welcome

    Hi, I’m Christina!

    I’m a restaurant trained chef and recipe developer, a foodie and a feeder. I’ve been vegan for 14 years and I am obsessed with getting people to eat more plants.

    I have worked as a chef in one of London’s most famous vegetarian restaurants, Bubala, and as a recipe writer for one of the biggest food media platforms, Mob. I also freelance as a recipe writer for UK based vegan businesses such as Planthood and host regular supperclubs and cooking classes in London.

    I’m Greek Cypriot and English and I grew up in lovely little Limassol in Cyprus, so my recipes are inspired by Mediterranean flavours and our Middle Eastern neighbours.

    This is where you’ll find all of my recipes, I hope you find lots of inspiration!