Today I’m sharing a delicious plant-based alternative to scrambled egg on toast. Quick and easy to prepare, this recipe makes a great savoury breakfast or lunch option. Inspired by my friend Raj, I love to flavour my scrambled tofu ‘egg’ with a sprinkling of ground turmeric and garam masala spices which gives it a beautiful Indian flavour and golden hue. I’ve been making this Indian-style scramble for a couple of years now and it still remains my number one favourite tofu scramble. It’s been a big hit with my family too. I hope you enjoy it as much as we do!Continue reading “Indian-Style Scrambled Tofu ‘Egg’ on Toast”
Category: Breakfast & Elevenses
Vegan French Toast with Strawberries and Cream
Today’s recipe is for a deliciously decadent French Toast that’s just perfect for serving as a weekend breakfast or brunch. It’s really easy to make and the batter uses just a handful of ingredients. The real challenge at the moment is getting hold of a loaf of bread! (who would have thought eh?) But if you’re able to seek it out, I would highly recommend using sourdough as it takes this toast to the next level! ✨Continue reading “Vegan French Toast with Strawberries and Cream”
Vegan Crepe-Style Pancakes
* This recipe was originally posted in March 2014. The page was updated in February 2020.
It’s Shrove Tuesday tomorrow and I am really looking forward to making a big pile of my family’s favourite vegan crepes. They are so easy to make and use basic pantry ingredients. We don’t even use an egg replacer! I’ve always loved French-style crepes but I love this vegan version even more. They taste amazing and they’re cruelty-free too ❤️Continue reading “Vegan Crepe-Style Pancakes”
Chocolate Banana Ice Cream Smoothie Bowl (Dairy-Free)
* This post was originally posted in July 2016. The page was updated in August 2019.
In the hot summer months, nothing beats a cooling bowl of ice cream smoothie for breakfast. It might sound a bit indulgent to eat ice cream for breakfast, however this is no ordinary dairy and sugar-laden ice cream. The base is a blend of frozen banana and plant milk that magically transforms into the creamiest, smoothest soft serve. This is one ice cream that you can indulge in to your heart’s content!
As well as a great warm weather breakfast option, this ice cream smoothie bowl also makes a delicious post-school and exercise snack.Continue reading “Chocolate Banana Ice Cream Smoothie Bowl (Dairy-Free)”
Broad Bean, Avocado and Lime Bruschetta
In today’s post, I’m sharing one of my new favourite lunches. A twist on a traditional avocado smash, the addition of broad beans and lime gives it a wonderfully light, fresh taste. Served on top of crispy bread, it makes a delicious breakfast, lunch or light supper option.
As well as being super tasty, it’s full of nutritional goodness. It’s packed with vitamins, minerals, antioxidants, heart-healthy fats, fibre and protein. Broad beans are an especially rich source of antioxidant vitamin C.
You’ll be pleased to hear that it’s really easy to make too, and ready in 15 minutes or less. Delicious, nutritious and easy… this is definitely my favourite kind of food! While I enjoy it as a lunchtime treat, it could easily be served as a savoury breakfast or light supper option too.Continue reading “Broad Bean, Avocado and Lime Bruschetta”
Easy Vegan ‘Camembert Cheese’
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 reading “Easy Vegan ‘Camembert Cheese’”