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 Jammy Centre.”
Cashew Mac n Cheez with Sourdough Garlic Bread Crumble
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”
Roast Veggie Tomato Soup with Parsley Croutons.
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.”
Vegan Scramble Brunch Bowls
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”
Veggie Tacos with Guacamole & Salsa
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”
Tofu Scramble
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”
15 Minute Vegan Chick’n Coconut Curry
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”
Savoury Chickpea Waffles
After letting my depression get the best of me the last 2 years, I lost interest in posting to the blog and sharing any recipes at all. My eating and diet also went out the window and I couldn’t find any motivation to cook or eat as healthy as I usually would. Thankfully, we are now in a new decade and I’ve started to feel a bit more like myself again, so when better to share my vegan recipes than during veganuary. Plus, it’s a kick up the butt to start eating better myself and including more wholesome, plant-based recipes into my diet again.
Creamy Leftover “Turkey” Soup with Buttery Dumplings.
This creamy veggie soup has been a firm favourite of mine for a while now, it’s filling, satiating, and full of protein and nutrition. A nourishing soup is something I always feel like I need during the month of December and I know I’m not alone when I say that.
Continue reading “Creamy Leftover “Turkey” Soup with Buttery Dumplings.”
