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!
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!
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.
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 new plant-based recipe that my family has been loving lately… it’s the Indian-spiced Sweet Potato Fritter. These fritters are filled with simple ingredients – sweet potato, onion, chickpea flour and spinach – which also happen to be nutritional powerhouses, providing an array of vitamins, minerals and antioxidants ✨ The Indian spices used to flavour the fritters – cumin and garam masala – notch up their antioxidant potency even further.
Not only are they quick and easy to make, but they’re super cheap too! According to my calculations, it cost just £1.07 to make six fritters. That’s 18p per burger. Bargain!
In today’s post, I’m sharing a recipe that caught my eye in this month’s Vegan Life magazine. These ‘Chickpea Nuggets’ have been a big hit with the family and we’ve made them multiple times in the past couple of weeks. They’re simple to prepare, packed full of nutritional goodness and budget-friendly too!
I had my first experience of vegan nuggets a couple of weeks ago at a fast food establishment in Valencia, Spain (yes, Valencia has vegan fast food joints! How cool is that?) The fast-food nuggets were okay, but the home-made variety win my vote. They just taste more like ‘real food’ to me. Plus they definitely make me feel better on the inside.
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