* This blog post was originally posted on October 18, 2013. The page was refreshed July 2019
This week, one of my lovely readers emailed and asked whether I could share our recipe for falafel. I was more than happy to oblige! I know I’ve posted numerous pics of our falafel in the past, so this recipe share is way overdue.
My family are huge fans of home-made falafel. They’re so versatile! You can flavour them to suit your tastes, and they’re delicious eaten hot or cold.
Last Saturday at Bath Vegan Festival, we publicly launched Bit of the Good Stuff Plant-Based Nutrition Coaching š± We have been busy working behind the scenes on this new venture for some time now, and we are delighted to finally be in a position to share it with you!
Continue reading “Bit of the Good Stuff Plant-Based Nutrition Coaching”
Today, Iām 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 itās 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. Itās also super cheap. I calculated that this cheese cost me just 65p to make, which is way cheaper than any vegan cheeses youāll find in the shops.
And while it feels like an indulgent treat, itās 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, itās cruelty-free… no cows were harmed in the making of this cheese š®ā¤ļø Itās a winner all round!
Continue reading “Easy Vegan ‘Camembert Cheese’”
In todayās post Iām 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!
If youāre looking for a new sandwich to liven up school or work lunchboxes, Iād 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?
Continue reading “Chickpea Smash with Dill Pickles – Delicious Vegan Sandwich Filling!”
The recipe I’m sharing today is a twist on a traditional Easter favourite … itās 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!
Hey lovely people! Today Iām sharing a vegan version of the classic Indian dish Murgh Makhani (āButter Chickenā). 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 āButter Chickenā it also happens to be packed full of nutritional goodness. Itās 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 contains around 35 g and that’s without the rice or flat bread! Unlike the traditional dish, this vegan version is low in fat and contains zero cholesterol. Itās a winner all round!
Continue reading “‘Butter Chicken’ … Vegan Style!”