Ingredients 80g cashew nuts, soaked overnight (or in hot water for a few hours)1/4 cup olive oil (60ml)2/3 cups of soya milk (160ml)1 tbsp nutritional yeast2 cloves of garlic1 tsp salt200g spaghetti1 packet of THIS.UK vegan bacon (or alternatives) 1 tbsp chopped fresh parsley Method In a blender, combine the cashews, olive oil, milk, nutritional … Continue reading Creamy Cashew Carbonara
I’ve got back my love for baking and I forgot how much I love carrot cake! This is the perfect afternoon snack with a cup of tea and makes me feel so homely! Ingredients 6 carrots, grated (250g)3 flax eggs250g sugar (1.5 cups)230ml sunflower oil (1 cup)1 tsp vanilla extract350g plain flour (2 cups)3 tsp … Continue reading Vegan Carrot Cake with a Cream Cheese Frosting
Ingredients 100g fresh tumeric 150g fresh ginger 3 lemons 1 tbsp coconut honey Water (this will depend on your taste preference, but I added approx 1/2 a cup) Method Wearing gloves, peel the tumeric and ginger and place in a blender. Juice the 3 lemons and add the lemon juice to the blender too. … Continue reading Ginger and tumeric shots
Ingredients 1 packet of tofu, pressed and cut into cubes (approx 1inchx1inch in size) 4 heaped tbsp cornflour A pinch of salt to taste 4 cloves of garlic, cubed 1 tbsp ginger, minced 1.5 tbsp siracha sauce 4 tbsp soy sauce 1 tbsp rice vinegar 3 tbsp maple syrup (or agave) 1 tsp oil Spring … Continue reading Air Fried Chilli Ginger Tofu
Stretched for time but still want a delicious and fulfulling meal? 20 minutes is all it took me to whip this meal up. I have to say, I took myself by surprise with this recipe and it's definitely going to be a go-to with exams approaching. It's perfect for meat-free monday and the tofu works … Continue reading Tofu Bolognese
