In this month’s Vegan Life magazine, one recipe that instantly caught my eye was Niomi Smart’s Banana Mocha Ice Cream Cups.
I love chocolate banana ice cream! It’s so simple and cheap to make (costing literally a few pence per serving), yet it feels like a real treat. It also happens to be packed full of healthy ingredients, including an array of minerals and antioxidant goodness.
Healthy, decadent, cheap and quick. No surprises why this is one of my favourite desserts to make!
I’ve been making banana ice cream for a few years now, and have learnt a few tricks along the way to make the process even quicker and easier. Continue reading
Today I’m sharing a recipe that caught my eye in the June edition of Vegan Life magazine. The recipe is for Pulled Jackfruit BBQ sandwiches. Don’t they look delicious?
I don’t know who started the pulled jackfruit craze, but it sure has taken the plant-based world by storm. I first tried it at a vegan fair last year, where it was served as part of a Tex Mex dish with nachos. I absolutely loved it and it’s been on my ‘to try at home’ list ever since.
So when I spotted this recipe in the Vegan Life mag, which had just a handful of ingredients and simple instructions, I was excited to give it a try. Continue reading
Today I’m sharing a recipe for Sultana Banana Mini Pancakes ❤️ They are quick, easy to make and use basic pantry ingredients. They’re perfect for serving as a weekend breakfast or for ‘elevenses’. Me and Lil’ L have made them three times so far and they have proven to be a big hit with the family.
Have you tried adding sultanas to pancake batter before? They work beautifully in these American-style fluffy pancakes. In fact, I loved them so much that I ended up adding more than the original recipe called for.
Back in 2013, I shared the recipe for a Lemon Drizzle Cake that I baked for my mum for Mother’s Day. It proved to be a big hit with my readers and, four years later, it’s still one of the most popular recipes on my blog!
Though I made it specifically with my mum in mind, the Lemon Drizzle quickly became my husband’s favourite cake. It’s the one he’s requested every birthday… even though his birthday is a week before Christmas and Lemon Drizzle feels like a Spring-time cake (well, to me anyway!) Recently, however, I made an adaptation of the Lemon Drizzle and, after tasting it, my husband declared that THIS one may just be his new favourite!
With a few little tweaks, I transformed the Lemon Drizzle into an Orange Drizzle speckled with poppy seeds It still has the beautiful, moist consistency and light texture, but the flavour is of course orange rather than lemon. Rather than ‘zingy’ like the Lemon Drizzle, this one is more sweet and fruity. It reminds me of summer and sunshine. So maybe Lemon Drizzle will be my spring-time cake, and Orange Drizzle will be the summer-time version. But, of course, you can eat it whenever you like. I know we’ll be eating it in December 😉 Continue reading
Lentil curries are a staple in our house. Simple to make, nourishing and packed full of warming spices, for me, they are the perfect comfort food. They are highly adaptable, so by playing with different combinations of vegetables and spices you can change the colours, textures and flavours to keep your lentil curries fresh and interesting.
I also love the fact that lentil curries are so cheap to make, costing just a couple of pounds to feed a family of four.
Since I make curries often, I’m always on the look out for new recipes to try. So when I was flicking through the February issue of Vegan Life magazine, the first recipe that caught my attention was the Lentil Curry on p87.
Doesn’t it look inviting?