I’ve been making these wraps for a few weeks now – I like to freeze them for easy and quick breakfasts. What I do is, place the chickpea mixture into the wraps, fold them into burritos and into some foil and then into the freezer they go. When I want to eat one, I take it out of the freezer the night before, pop it in the microwave for a minute or two, to warm and then crisp the burrito up in a frying pan before devouring.
Continue reading “Cheesy Chickpea Scramble Burritos”
I love making cookies, mainly because I love eating the raw cookie dough and I know you’re not supposed to, but I’m a 90s kid so we are super resilient.
I’m not much of a fan of aubergine by itself, but slathered in marinara sauce and cheese I can’t get it down fast enough. These aubergine parmigiana balls are vegan and delicious, they don’t take long to make and you can cook them in a frying pan or air fryer. I made mine in an air fryer, but I think they’d be even more delicious fried in oil.
Continue reading “Vegan Aubergine Parmigiana Sub with Marinara Sauce.”
I’m back after a rough few years dealing with my mental health and I have returned with some new recipes that I’ve been hoarding too. This recipe is for a coconut jammy square cake; think back to those days of youth where we didn’t have a care in the world and we devoured coconut jammy squares topped with custard by the bowl.
The first time I made these curried cauliflower wings my meat-eater family went crazy for them, which is always a good sign for any vegan/vegetarian recipe.
Cauliflower wings always go down well as a snack paired with a complimentary dip, but I like to add them to wraps with salad and mango chutney. You can even add them to Buddha bowls, sandwiches, eaten with chips/fries; they really are versatile.
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”
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