When I used to eat eggs, I loved making shakshuka. Served with warm crusty bread on a Sunday morning was a winning combination. It's strange really - I thought eggs are something that I would miss, but I really don't have any cravings for them at all! If you don't fancy using a meat alternative, … Continue reading Vegan Aubergine Shakshuka with Tahini Sauce
I've always been very anti-waste when it comes to food. Sometimes it means I end up eating more than I need to, especially in resturants (because I would rather eat the food and be uncomfortable than have it thrown away!), however it also drives my creativity when it comes to creating meals. I often line … Continue reading Creamy Mushroom Spaghetti
Happy new year everyone! This is officially my first blog post of 2019 which is very exciting. I hope this year is a great one for you, full of growth, happiness and success. I aim to keep bringing you recipes that I love and that make eating plant-based that little bit easier. This tomato and … Continue reading Creamy Roast Tomato Pasta with Peas
For the Mexican veg mix: Spray oil (2-3 sprays) 1 small onion, sliced 1/2 green pepper, sliced then halved 5 cherry tomatoes, halved 4 chestnut mushrooms, sliced 1 tsp nude sweet & smoky spice mix Optional: vegan feta to top Method: In a pan, heat the oil over a medium flame then add the onions. … Continue reading Vegan Mexican Inspired Brunch
I had a rather large caulliflower knockin' around the other day so decided to make some gnocchi dough out of it (recipe to come!). This sauce is one of the things I decided to pair with the gnocchi and it is dreamy! Give it a go and let me know what ya think! Serves: 2 Ingredients: … Continue reading Creamy Pesto Mushroom & Spinach Gnocchi
I'm not usually a risotto kind of gal but these cold, dark and miserable nights have got me craving something warm and hearty. I had some left over pumpkin and decided to whip up a risotto! I went to heaven and back while I was eating this. Everyone needs to try! Serves: 2-3 Ingredients: 1 tbsp … Continue reading Easy Pumpkin and Mushroom Risotto
When I first heard about savoury oats - I was very apprehensive. I forget how versatile oats are and that they don't just work well with sweet flavours. I'm keeping this recipe very simple and including only the very basics. I will add some topping suggestions at the bottom. If you fancy a change from … Continue reading Savoury Oats – the basics
This rich, creamy pasta is to die for!! When I made this, I was craving Vapianos buuut had already treated myself that day so didn't want to overdo it! Although there is NOTHING wrong with indulging (in moderation), I knew I had all the ingredients to make something similar at home which was cheaper, healthier and … Continue reading Creamy Smoked Salmon Kefir Pasta
I tried this for the first time a few days ago and I'm really impressed. Although it doesn't actually taste like scrambled eggs (not a bad thing - in my opinion it's even better), the texture is pretty spot on and you can control the flavour with the spices you use! Try this the next … Continue reading Scrambled Tofu on Rye – Vegan
One of my fav post workout meals - sometimes I omit the broccoli and cook the mushrooms alone. If you are super hungry, serve with avocado toast for the best brunch ever! Ingredients: 1 tsp coconut oil 1 tbsp chopped garlic 1 chopped onion (red or white) 10 mushrooms (or as many as you want!) … Continue reading Garlicy Sauteed Mushroom & Broccoli – VEGAN
