* This recipe was first published in December 2017. The page was updated in December 2019
Hello everyone! I hope your preparations for the festive holiday are going well. Hopefully you’ve been a bit more organised than me. As usual, I’ve left a lot of shopping and food preparation to the last minute, so today – Christmas Eve – is going to be one very busy day for me! However, before I crack on with the preparations, I thought I would share one last recipe on the blog before 2017 comes to a close. The recipe is for a giant-sized mince pie, which is just perfect for sharing with friends and family this season. I’ve already made three of these pies in the past week, and no doubt I will making more in the lead up to the New Year.
During the festive season, my family loves to have home-made mince pies for dessert, drizzled in custard or cream. However, while they taste delicious, individual mince pies do tend to look a bit lost on dessert plates and aren’t what I would consider ‘special enough’ to serve to dinner guests. To resolve this, I’ve played around with my favourite mince pie recipe and created a family-sized pie instead, which can be sliced and served on a plate with a more appealing presentation.
When it comes to Christmas dinner, for me, nothing can beat a nut loaf served with a big pile of roasted veggies and onion gravy ♥
My mum made me my first nut roast for Christmas when I was 12 and it was by far the best Christmas dinner I’d ever had! In contrast to turkey (which I’d always found pretty bland), the nut roast was packed with beautiful flavours and textures. Since then, I’ve always chosen to have nut loaf as the centre piece of my Christmas dinner… and for many years now, my mum has chosen it over turkey too!!
In fact, pretty much everyone I know loves a nut roast, regardless of whether they’re vegetarian, vegan or not, so this is a great meal to serve to friends and family over the Christmas holidays, or as a special Sunday roast dinner.
* This recipe was originally posted in December 2018. The page was updated in October 2019
In today’s post, I’m sharing a delicious soup recipe that’s just perfect for the cold weather season. It’s creamy, filling and flavoured with spices that will warm you from the inside out. Topped with tamari-glazed chickpeas and seeds, and accompanied with a slice or two of wholegrain bread, this soup makes a wonderful evening supper or weekend lunch option. It is also budget-friendly. It cost me just £3.00 to make, which equates to 75p per portion. Bargain!
Each year, for my mum’s birthday in May, I love to challenge myself to create a new vegan cake for her. This tradition started back in 2013, when I made my first ever vegan Lemon Drizzle Cake (and, to this day, that cake remains one of the most popular recipes on my blog!!) For this year’s birthday, I decided to attempt a Coffee and Walnut Cake. It’s an oldie but a goodie (and one of my personal favourites!)
* 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.
* This recipe was originally posted in March 2014. The page was updated in August 2019.
It might be old-fashioned, but tea loaf rocks! It’s perfect for serving for ‘elevenses’ or as a mid-afternoon ‘pick me up’ with a lovely cup of tea. It also makes a tasty after-school or travel snack. This is one of my all-time favourite treats for road trips!