I love making fruit crumbles, it’s always my preferred method to use up any fruit that I have hanging around the house and now that I have rhubarb going crazy in my garden every year, it has quickly become my fruit of choice to use in a crumble. Continue reading “Rhubarb & Strawberry Crumble with an Almond Oat Topping”
I had a strong craving for a good, hearty bowl of chilli at 3am this morning and I couldn’t wait to make it. Chilli has always been something that I have enjoyed, but the last couple of weeks it has become one of my go-to meals as it’s easy to make and full of protein; plus beans have always been a staple in my food cupboard, so I’m always luckily enough to be able to throw a meal together one ever I get a craving. Continue reading “Easy One Pot Vegan Chilli.”
I love banana. Anything flavoured with banana or made with banana and I’m there for it. I mean, all you have to do is look through the blog and you will see my obsession for banana in all the banana flavoured recipes that I have shared over the years. My chunky monkey protein cake being my absolute favourite and one I remember making all the time when I first wrote the recipe. Continue reading “Double Chocolate Banana Protein Loaf Cake (DF)”
I used to eat baked oats all the time when I was younger: from chocolate chip cookie dough to black forest flavoured oats; the options were limitless. Now that I’m trying to meal prep a few basic meals a week, baked oats are back on the menu and I decided to use up the jar of rhubarb and apple jam that I made a few months ago to jazz it up a bit.
Continue reading “Baked Oats with a Rhubarb & Apple Jam Centre.”
I’ve been making this mac and cheez for years now and I absolutely love it. It’s the perfect comfort food recipe for the colder months, when all you want is a good hearty meal inside you. But it’s still equally as delicious served cold too, which makes it great for serving at a barbecue in the summer. Continue reading “Cashew Mac n Cheez with Sourdough Garlic Bread Crumble”
With the utter devastation that’s going on in the world right now, I feel we are all taking comfort in the things that we know and love, and what makes us feel safe and for most people that can be food. Continue reading “Roast Veggie Tomato Soup with Parsley Croutons.”
It’s no secret that I love chickpeas and tofu/chickpea scramble bowls are my favourite way to eat breakfast/brunch. Then you throw an avocado on top of that, and you know you’re about to dive into something delicious. These brunch bowls are perfect for the weekend too after a cheeky lay in, and it will keep you satiated until your next meal. Continue reading “Vegan Scramble Brunch Bowls”
I’ve been making this taco mix for years and years. I love it. I love it in tacos and I love it as part of a taco bowl. What’s more is that it’s really easy and quick to make, which is how I like to roll these days.
Continue reading “Veggie Tacos with Guacamole & Salsa”
I love tofu scramble. It’s one of my favourite ways to get in protein and when done right it can be very tasty. I especially love it as part of a full breakfast, or as a breakfast bowl with avocado and chunked potatoes. Continue reading “Tofu Scramble”
I have a really good korma recipe that I have perfected over the years, based on how I remember it tasting when my mother used to make it for us as kids. But unfortunately mine has quite an extensive list of ingredients and if I haven’t pre-prepped the korma paste for my freezer beforehand, then I don’t often get to enjoy it. However, this 10 minute curry is a saviour for when I want a curry in a hurry and combined with 2 minute microwave rice, you can have a good, nutritious vegan meal in less than 15 minutes. Continue reading “15 Minute Vegan Chick’n Coconut Curry”