The English are famous for their all-day breakfast fry-ups, which typically feature a whole bunch of animal products – sausages, bacon, eggs and black pudding – served alongside mushrooms, tomatoes, hash browns, baked beans and fried bread. However, just because you’re passing on eating animals, this doesn’t mean you have to miss out on this traditional English culinary experience. There are so many amazing all-day veggie breakfast options available now, and they’re often far more creative and colourful (and healthy!) than the meat version.
Today I’m sharing a recipe for a delicious vegan cooked breakfast that, as the title suggests, is suitable for serving any time of day. We’ve been enjoying it as an evening meal, but it’s equally perfect as a weekend breakfast, brunch or lunch.
Continue reading “Vegan All Day English Breakfast”
The clock’s have gone back, the evenings are drawing in, and the air is fresh and crisp. I love the beauty of the Autumn season; the changing colours of nature’s palate and crunching my way through piles of golden horse chestnut leaves. The cold and extra layers of clothing… I love less so; but I’m working on it. What makes the foray into the cold that much sweeter however, is the return home to a hearty, warming dinner.
Continue reading “Hearty Italian Bean Casserole”
My favourite raw chocolate brownie has had a makeover and, to celebrate, we’re launching a fantastic giveaway on the blog today!
Continue reading “Yummy Scrummy Raw Chocolate Brownie Giveaway”
Hey lovely people! Today, I have a new, tasty sandwich filling for you. It’s creamy, crunchy, tangy and gently spiced with the flavours of India. It also happens to be packed full of nutrients. This is a sandwich filling that will leave you feeling full and energised. Just what you need to see you through a busy afternoon at work or school.
Continue reading “Curried Chickpea Smash Sandwich Filling”
In today’s post, I’m sharing a recipe for a delicious, meat-free alternative to the traditional Korean dish known as ‘Bulgogi’. It’s simple to make and highly versatile too. So far, I’ve served it in salad bowls and as a sandwich filling, however I also think it would be great for filling tacos and tortilla wraps, topping pizzas and for serving in ‘Buddha bowls’ along with sticky rice and wok-fried greens. This Jackfruit Bulgogi has been a big hit with my family and I hope you enjoy it too!
Continue reading “Jackfruit Bulgogi”
Today, I’m finally publishing my recipe for a vegan carrot cake that’s just perfect for sharing with friends and family. It contains no dairy or eggs, yet tastes just as good (if not better!) than its traditional counterpart. This was the cake that I chose to bake for my mum’s and father-in-law’s birthdays this year and I’m pleased to say, it went down a treat!
This cake is really easy to make and uses basic pantry ingredients. The frosting is made with dairy-free cream ‘cheese’ which, here in the UK, is widely available in health food shops and larger supermarkets. With its characteristic ‘sweet and tangy’ flavour, this frosting is the perfect complement to carrot cake. However, if you prefer, you could easily swap it for a more traditional (dairy-free) butter cream frosting. Continue reading “Vegan Carrot Cake with Cream Cheese Frosting”