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]”
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”
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”
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)”
* 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”
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.Continue reading “Tofu ‘Halloumi’”