In today’s post, I’m sharing a twist on our original Vegan Spanish Potato Omelette (‘Tortilla de Patatas’). A new favourite of ours, this version features roasted red pepper and sun-dried tomato. It is so flavourful and eye catching. I love those pops of vibrant colour running through the omelette!
In today’s post, I’m sharing the recipe for a delicious plant-based alternative to halloumi. Simple to prepare, this Tofu ‘Halloumi’ is highly versatile. We love to add it to Greek-style salads, sandwiches, pittas, wraps and mezze platters.
Happy New Year everyone! So here we are, in the year 2020. Wow! When I was little, 2020 seemed so futuristic. I imagined we would all be wearing shiny silver suits and flying around on hover boards 😂 Well, the reality hasn’t matched up with my predictions, but life on planet Earth sure feels a bit crazy right now.
And when things start to feel a bit too crazy in the big wide world, I find it helpful to focus on the things that I can personally do (however small) to help bring about positive change. This month, I am supporting people that are giving Veganuary a try, whether they have pledged to go full vegan for the month or are dipping their toes into the world of plant-based eating. It feels an absolute honour to be part of a person’s journey as they start to make the transition towards this more planet, animal and human health-friendly lifestyle 💚
This season calls for hearty comfort foods, and today’s recipe sure does fit the bill. Packed full of beautiful warming flavours, colours and textures, this Six Bean Chilli is a feast for the eyes and the belly. It’s really easy to make and super cheap too. I calculated that it cost me £3.03, which works out at just 78p per portion!
We love to serve it with chunks of fluffy home-made corn bread which bake in the oven while the chilli is simmering (the recipe is on p54 of the Bit of the Good Stuff cookbook). It’s so good!! The chilli is also delicious served with brown or wild rice or as a topping for jacket potatoes.
Today I’m sharing a vegan ‘cream cheese’ that’s delicious, nutritious and so easy to make! You can whip it up in five minutes or less! We love to use this cream cheese as a filling for bagels and sandwiches, and for topping warm toast. It’s nut-free too, so perfect for packing into school lunchboxes.
In today’s post, I’m sharing a delicious pasta salad that my family has been loving lately. It’s perfect for serving as a main meal on a warm summer’s evening, but would also make a great addition to work or school lunchboxes. It’s really easy to make and ready in 30 minutes or less.