Happy New Year everyone!
I hope you had a wonderful break over the festive holidays. I spent a magical five days with my mum and her three dogs in Verwood, Dorset. It was so relaxing, which was just what I needed after a busy year finishing the cookbook.
We went for daily walks in Verwood Forest, had a glorious day on Bournemouth beach, and spent our evenings watching films and munching our way through all the Christmas goodies. As you may have seen on my social media channels, I was totally spoilt by family and friends this Christmas and received lots of beautiful boxes of vegan chocolates. Needless to say, most are empty now.
And after all the excesses of the festive season, this month I’m looking forward to getting back to my favourite way of eating – simple meals filled with natural ingredients and packed full of flavour and nutrients.
To kickstart my recipe shares for January, I have one of my family’s favourite winter-warming dishes – Smoky Yellow Split Pea Soup ❤️
Not only is this soup easy to make, but it’s incredibly cheap too. A 500g bag of Suma yellow split peas costs £1.15 and we only use half a bag in this recipe. Add in the remaining ingredients and this soup costs about £2.25, which works out at 56p per portion. Bargain! Continue reading
If you managed to get your hands on this month’s Vegan Life Magazine, you will have seen some stunning shots of noodle and smoothie bowls from Chris Anca’s recent publication Nourishing Noodles. I was lucky enough to be sent a copy of this book from the publisher and I’ve been spiralizing like crazy ever since.
You may know Chris from her fabulous blog Tales from a Kitchen. Her newly released recipe book contains nearly 100 plant-based recipes featuring spiralized vegetables and fruit. The seven recipe chapters cover breakfasts, appetisers, snacks, soups, entrees*, desserts, condiments, toppings and more. So, if you’re looking for some spiralizing inspiration, this is definitely a book to check out.
It was my blogging friend Aimee Ryan’s 2014 publication that got me hooked on coconut milk ice cream. I’ve always been a big lover of ice cream, but the shop-bought varieties paled into insignificance once I’d had my first taste of home-made coconut milk ice cream.
If you’ve experienced itself, you’ll know just how delicious it is. The texture is silky smooth and creamy. The coconut flavour is so subtle that the ice cream can be flavoured a myriad of ways. Aimee’s recipe book has over 50 to choose from, including fruity, nutty, spicy, boozy, floral and dessert-inspired flavours. And, in addition to being vegan (and gluten-free), her ice cream recipes also happen to be cane-sugar free too. For this, my tummy is very thankful.
Coconut milk ice cream is simple to prepare and only requires a few minutes of ‘hands-on’ time. Once the ingredients have been heated, combined then chilled, it’s over to the ice cream maker to do the hard work. Continue reading
I’m pleased to report that summer has finally arrived here in Bath. Hooray! And when the temperature’s soaring, I like nothing more than starting the day with a cooling bowl of ice cream. Yes, ice cream for breakfast. Now we’re talking!
However, this is no ordinary dairy, sugar laden ice cream, but one made with nutrient rich bananas ♥ When frozen then blended, bananas transform into the most delicious, creamy ice cream. And it’s super healthy, so you can indulge in it to your heart’s content.
The recipe I’m sharing today is for a chocolate-flavoured banana ice cream bowl. Chocolate porridge, chocolate overnight oats, chocolate waffles, chocolate banana ice cream… rarely does a day pass where I don’t eat chocolate for breakfast in some shape or form! Continue reading
Dhal has to be one of my favourite dishes ever. It has all those beautiful Indian spices and flavours, but is typically mild, making it a great family-friendly meal. It’s also really easy to prepare and low cost too. We often serve it as a mid-week meal, then I enjoy the leftovers for my lunches.
I never get tired of dhal as it can be made in so many ways, using different spice blends, lentils and liquids for a myriad of flavours and textures. My ‘go to’ dhal recipe is this Coconut Dhal with Butternut Squash, which we’ve been making for many years now, but I’m always on the look out for new recipes to try.
When I was browsing this month’s Vegan Life magazine, one recipe that instantly caught my eye was Kimberly Parson’s One Pot Masala Dhal. The principal spice in the curry paste is Smoked Paprika, which I absolutely adore. Combined with tomatoes, red lentils and creamy coconut milk, I could just imagine how amazing this dish was going to taste.