Peanut Butter and Lime Pad Thai

Pad Thai has to be my favourite noodle dish ever! It has such a fresh taste and combines so many delicious flavours and textures – it’s sweet, sour, salty, crunchy and chewy. No wonder it leaves my taste buds singing!

In today’s post I’m sharing the recipe for an easy plant-based Pad Thai that is perfect for a weeknight meal. It comes together in just 30 minutes (from scratch!)

Continue reading “Peanut Butter and Lime Pad Thai”

Chickpea ‘Tuna’ Salad Sandwich [Vegan]

Today, I’m sharing a tasty plant-based alternative to the classic Tuna salad sandwich filling. It’s creamy, crunchy, sweet, salty and tangy! I do love to have a mixture of flavours and textures going on in my sandwiches and today’s recipe certainly fits that bill! It is really easy to make and takes less than ten minutes to prepare.

Continue reading “Chickpea ‘Tuna’ Salad Sandwich [Vegan]”

Vegan Spanish Omelette with Roasted Red Pepper and Sun-Dried Tomato

Hey dear friends, hope you’re keeping well! 

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!

Continue reading “Vegan Spanish Omelette with Roasted Red Pepper and Sun-Dried Tomato”

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”

Sunny Sri Lankan Curry (Vegan)

Today I’m sharing the recipe for a delicious plant-based curry that is filled with sunshine colour. The stars of this dish are butternut squash and red pepper, which are roasted in warming spices to bring a richness and depth of flavour. The sauce is coconut based, adding the touch of sweetness and creaminess that we associate with Sri Lankan curries. I’ve kept the recipe mild enough to suit all family members, but feel free to crank up the heat by adding some fresh chilli.

Continue reading “Sunny Sri Lankan Curry (Vegan)”

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”