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 “Pulled Jackfruit BBQ Sandwiches”
My cookbook has gone to print! It was so scary hitting the ‘send’ button. In fact, it took me a good few hours to pluck up the courage to hit it. I was paranoid that I was going to send an old version my mistake so I kept checking and re-checking the file names. I was turning into a slightly scary, crazy woman but I finally took a deep breath and just hit the button. And while I’m waiting for it to roll off the printers in London, I’ve been having fun in the kitchen, trying out new ingredients and recipes.
One new dish that has been hugely popular in my house lately is this Cosy Mushroom Minestrone ❤️ With the weather cooling off and the evening’s start to draw in, these are the kinds of dishes that I start to crave. Warm, filling and super savoury. This is my idea of the perfect comfort food.
Continue reading “Cosy Mushroom Minestrone”
It was my blogging friend Aimee Ryan’s 2014 publication that got me hooked on coconut milk ice cream. I’ve always been a big lover of ice cream, but the shop-bought varieties paled into insignificance once I’d had my first taste of home-made coconut milk ice cream.
If you’ve experienced itself, you’ll know just how delicious it is. The texture is silky smooth and creamy. The coconut flavour is so subtle that the ice cream can be flavoured a myriad of ways. Aimee’s recipe book has over 50 to choose from, including fruity, nutty, spicy, boozy, floral and dessert-inspired flavours. And, in addition to being vegan (and gluten-free), her ice cream recipes also happen to be cane-sugar free too. For this, my tummy is very thankful.
Coconut milk ice cream is simple to prepare and only requires a few minutes of ‘hands-on’ time. Once the ingredients have been heated, combined then chilled, it’s over to the ice cream maker to do the hard work. Continue reading “Peanut Butter Chocolate Swirl Coconut Milk Ice Cream & Vegan Life Issue 17”
I absolutely love this time of year, with the trees full of blossom and the wisteria out in flower. Not only does it look stunning, but it smells glorious too! Here in Bath, the weather is finally starting to warm up and we’ve actually managed a few meals in the garden this past week. Our dinners have definitely shifted to lighter dishes, and I’m looking forward to sharing some of our favourites over the coming weeks.
The rolls are a vegan twist on the classic Vietnamese spring roll. Instead of meat or prawns, the rolls are filled with a rainbow of fresh veggies, making them both visually beautiful and delicious.
Continue reading “Vietnamese Spring Rolls (Vegan Style!) with Peanut Dipping Sauce + Step-by-Step Guide on How to Roll Rice Papers”
When I spotted the front cover of Issue 13 of Vegan Life magazine, it reminded me that I’ve yet to publish a single frittata recipe on the blog. This needed remedying at once!
In contrast to egg frittatas which I’ve never been able to bear (I can’t stand the ‘eggy’ flavour or texture), I absolutely adore their vegan counterpart. They’ve proven to be hugely popular with the rest of the family too. While they don’t share my egg aversion, the boys much prefer these egg-free frittatas to the original kind.
The recipe I’m sharing in today’s post is for a tasty Chive, Onion and Sun-Dried Tomato Frittata. The addition of chives was inspired by the recipe in Vegan Life. (I love how pretty they look sprinkled on top of the frittata!) Rather than using the recipe featured in Vegan Life (which calls for ingredients that I don’t have on hand, like lupin flour) I used my ole’ faithful vegan frittata recipe which always comes out perfect for me (and I hope it will for you too!)
Continue reading “Chive, Onion and Sun-Dried Tomato Frittata. Vegan. Gluten-free.”
Have you tried polenta? I absolutely love the stuff! I love its texture and versatility. Plus it’s super cheap, so perfect for budget-friendly meals.
Since I’m such a fan of polenta, I was really excited to see it featured in the January/February Issue of Vegan Life magazine ♥
In my experience, polenta is incredibly easy to make from scratch, providing you use the right kind of cornmeal. Continue reading “Seared Polenta – Vegan Life Issue 12”