In today’s post, I’m sharing a vegan twist on one of our nation’s favourite sandwiches… Egg Mayonnaise! Perfect for lunches, picnics or parties, this recipe is incredibly simple to make and whips together in 5 minutes or less. For savoury breakfast fans, this vegan ‘egg mayo’ also makes a great topping for toast. It’s a favourite with my family and we hope you love it too!
Today, I’m delighted to be sharing a recipe for a delicious vegan camembert-style cheese. When I started food blogging back in 2011, I would never have dreamed that I would be sharing such a recipe but here we are, in 2019, where it’s pretty much possible to veganise anything!! Whether you avoid dairy for ethical, dietary or environmental reasons, this creamy, cashew-based cheese is more than a worthy substitute for traditional camembert. Not only does it taste amazing, but it also has a beautiful texture. As it bakes, it forms a skin on the outside, yet remains soft and gooey in the middle.
Unlike a lot of hand-made cheeses, this one is incredibly quick and easy to make. It takes just 10 minutes hands-on time and is ready to serve in half an hour. It’s also super cheap. I calculated that this cheese cost me just 65p to make, which is way cheaper than any vegan cheeses you’ll find in the shops.
And while it feels like an indulgent treat, it’s actually good for you! It’s rich in heart-healthy monounsaturated fats, B vitamins and a whole host of minerals, including zinc, manganese, magnesium and iron. Unlike its dairy counterpart, this plant-based camembert contains zero cholesterol as well as significantly less saturated fat. Oh, and most importantly, it’s cruelty-free… no cows were harmed in the making of this cheese 🐮❤️ It’s a winner all round!
Continue readingFiled under Lunches & Light Dinners
In today’s post I’m sharing a sandwich filling that is tangy, crunchy, creamy and oh so delicious! It reminds me of the Heinz Sandwich Spread that I used to love as a kid in the 80s, but this home-made version is way fresher, tastier and healthier too!
It’s packed full of vitamins, minerals, antioxidants and plant proteins. Just a single sandwich’s worth of the filling provides a whopping 193% of the recommended daily amount (RDA) of vitamin A, 26% of vitamin C and 10% of protein. Add a couple of slices of wholegrain bread and the protein content shoots up to 31%.
If you’re looking for a new sandwich to liven up school or work lunchboxes, I’d definitely recommend giving this recipe a try. It would also be great for picnics and buffets. As well as a sandwich filling, you can also use it as a topping for crackers. Perhaps even as a jacket potato topper too? Now that is something I definitely need to try!
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The recipe I’m sharing today is a twist on a traditional Easter favourite … it’s a Hot Cross Bun Loaf! This spiced fruity loaf is perfect for sharing with friends and family over the holidays. I’ve made three loaves already this week and no doubt I’ll be baking more in the lead up to the bank holiday weekend. It sure is a crowd pleaser. Happy holidays everyone!
Filed under Baking & Desserts, Breakfast & Elevenses, Treats & Sweets
Hey lovely people! Today I’m sharing a vegan version of the classic Indian dish Murgh Makhani (‘Butter Chicken’). While the chicken, cream and butter have been replaced with plant-based alternatives, there has been no compromise in flavour or consistency. The dish is filled with beautiful Indian spices and is really flavourful, but mild enough (heat wise) to be appealing to all members of the family.
As well as being a tasty, cruelty-free version of traditional ‘Butter Chicken’ it also happens to be packed full of nutritional goodness. It’s rich in B vitamins, vitamin A, vitamin C, vitamin E and a whole array of minerals, including iron, calcium and zinc. It is also super high in protein. A single serving provides an incredible 70% of the protein RDA! Unlike the traditional dish, this vegan version is low in fat and contains zero cholesterol. It’s a winner all round!
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Today’s recipe for Seitan ‘Chicken’ is a new favourite of mine. It’s easy to make, has a succulent, chewy texture and tastes great. It can be torn into chunks and used as a meat substitute in dishes that traditionally use chicken (such as Butter Chicken), or it can be sliced and used for sandwiches. I especially love to slice it into discs and pan-fry it in a little olive oil for a warm sandwich filling.
Seitan has a super high protein content. Today’s recipe contains a wopping 52% of the protein RDA per 100g. It’s also high in B vitamins and a range of minerals, especially iron, selenium and zinc. It’s low fat and contains zero cholesterol so, providing you’re not gluten intolerant, this recipe makes a tasty, healthy, cruelty-free alternative to chicken.
Continue readingFiled under Dinners, Lunches & Light Dinners
Hi. I’m Sharon. Originally from Essex, I now live in Bath with my husband and 15 year old son. This blog records our journey into the world of plant-based cooking. We started this journey back in 2011 and have never looked back! All the recipes shared on this site are family favourites. We hope you enjoy them too!
Chickpea Smash with Dill Pickles – Delicious Vegan Sandwich Filling!
Quick & Easy Vegan Mayonnaise (with Sweet Chilli option)
Vegan Carrot Cake with Cream Cheese Frosting
Old-Fashioned English Tea Loaf (Dairy-Free / Egg-Free / Fat-Free)
Vegan Spanish Potato Omelette – Tortilla de Patatas
Creamy Vegan Carbonara
Vegan “Egg Mayo” Sandwich
Moroccan Fruity Couscous
Sweet Potato Bhaji Burgers
Curried Chickpea Smash Sandwich Filling
