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 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”
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.
A few years ago I fell in love with gardening. I grew everything from chilli peppers, courgettes and herbs; to pak choi lettuce and spaghetti squash. It was an effort and a lot of hardwork, which was made harder by the fact that I had to use plant pots to grow my crops. Nonetheless, I persevered and nurtured my plants like a new mother and received an abundance of squash and other vegetable that Summer. Continue reading “Spaghetti Squash in a Mushroom,Garlic & Parsley Cashew Sauce”
I had some salted caramel laying around from when I made it the other week and since I can no longer eat peanut butter or peanut butter cups anymore (due to a bloody peanut intolerance) I thought I’d make salted caramel cups instead. Continue reading “Salted Caramel Cups”