The recipe I’m sharing today is a twist on a traditional Easter favourite … it’s a Hot Cross Bun Loaf! This spiced fruity loaf is perfect for sharing with friends and family over the holidays. I’ve made three loaves already this week and no doubt I’ll be baking more in the lead up to the bank holiday weekend. It sure is a crowd pleaser. Happy holidays everyone!Continue reading “Hot Cross Bun Loaf [Vegan]”
Hey dear friends! Today, I am delighted to be sharing one of personal favourite recipes with you – Spanish Omelette (Tortilla de Patatas). This is no ordinary omelette, however, as it’s 100% plant-based!! Yep, not a single egg in sight. In my pre-vegan days, Spanish Tortilla was a favourite comfort food of mine, but I love this vegan version even more. Not only is it delicious, it’s cruelty-free (no hens or chicks are harmed in the making of this omelette) AND healthier than the traditional version. It’s lower in fat, contains zero cholesterol, and is a rich source of plant proteins, B vitamins, vitamin C, and an array of minerals including potassium, magnesium, zinc and iron.
Healthy, tasty AND cruelty-free. A winner all round!Continue reading “Vegan Spanish Potato Omelette – Tortilla de Patatas”
Hi everyone! Today, I’m sharing a delicious vegan twist on the traditional pasta dish ‘Carbonara’. It’s really easy to make and takes just 20 minutes from start to finish, making it perfect for any night when you need a quick meal on the table.Continue reading “Creamy Vegan Carbonara”
In today’s post, I’m sharing a delicious ‘quick and easy’ Thai red curry that is ready in just 20 minutes! It features vibrant veggies like red onion, sugar snap peas, bell peppers and baby corn that require minimal preparation and cooking. Not only do they add beautiful colours and crisp textures to the curry, but they are packed full of nutritional goodness, including lots of antioxidants for a strong immune system. This curry has been a huge winner in our house. We hope you love it too!
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.
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!