Happy New Year everyone! So here we are, in the year 2020. Wow! When I was little, 2020 seemed so futuristic. I imagined we would all be wearing shiny silver suits and flying around on hover boards 😂 Well, the reality hasn’t matched up with my predictions, but life on planet Earth sure feels a bit crazy right now.
And when things start to feel a bit too crazy in the big wide world, I find it helpful to focus on the things that I can personally do (however small) to help bring about positive change. This month, I am supporting people that are giving Veganuary a try, whether they have pledged to go full vegan for the month or are dipping their toes into the world of plant-based eating. It feels an absolute honour to be part of a person’s journey as they start to make the transition towards this more planet, animal and human health-friendly lifestyle 💚
I’m so excited to be sharing today’s recipe with you… it’s for a creamy vegan Mac and Cheese that’s really simple and quick to make. When I first made the sauce, I was amazed at how good it tasted, especially considering how basic the ingredients are. I had a hard time stopping myself from spooning the whole lot into my mouth straight from the blender!
And not only is it delicious, but it’s healthy too! 🌟 For me, this Mac and Cheese is comfort food at its finest. It’s been a winner with my family and I hope you enjoy it too!
In today’s post, I’m sharing the recipe for a delicious broccoli soup that my family has been loving lately. This is the kind of soup that I crave in the winter months. It’s thick and creamy, and packed full of immune-boosting nutrients.
It’s quick to make from scratch, making it handy for those weeknights when you need dinner on the table in thirty minutes or less. It’s super cheap too. I calculated that it cost me £2.83 to make, which works out at just 94p per portion!
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 season calls for hearty comfort foods, and today’s recipe sure does fit the bill. Packed full of beautiful warming flavours, colours and textures, this Six Bean Chilli is a feast for the eyes and the belly. It’s really easy to make and super cheap too. I calculated that it cost me £3.03, which works out at just 78p per portion!
We love to serve it with chunks of fluffy home-made corn bread which bake in the oven while the chilli is simmering (the recipe is on p54 of the Bit of the Good Stuff cookbook). It’s so good!! The chilli is also delicious served with brown or wild rice or as a topping for jacket potatoes.
* This recipe was originally posted in January 2018. The page was updated in September 2019.
In today’s post, I’m sharing a recipe for a delicious Indian curry that’s simple to prepare and ready in just 30 minutes. It’s budget friendly too, costing less than £1 per portion. It’s mild enough to serve to all family members and contains an abundance of nutrients to keep them in tip-top condition, including plenty of protein, complex carbohydrates, fibre, vitamins, minerals and antioxidants. It’s proven to be a winner with my family and we hope you enjoy it too!