I’ll admit it- my life isn’t all work, work, work. Come the weekend, amongst the meal prep and the batch cooking, I like to put a little TLC into the meals we eat. This may mean spending some time nursing a coffee whilst making a stack of pancakes; or sipping wine whilst tending to a risotto! Whatever you fancy, you’ll find it here.
Well this has been a strange year hasn’t it? With Christmas coming up fast, a lot of us are wondering what on earth we’re going to cook this year! Things are still far from normal, and many people won’t be able to spend Christmas with …
Polish ‘fish’ in Greek style is a classic dish at a Polish Christmas- that’s not to say we can’t enjoy this tofu ‘po Grecku’ at our festive table elsewhere in the world! It’s official, it’s nearly Christmas! I love this time of year when the …
Vegan arancini balls are indulgent breaded and baked risotto balls, filled with oozy dairy-free cheese- the perfect use for leftover risotto. If you haven’t tried them before, arancini are balls of rice which have been stuffed with cheese, crusted with breadcrumbs and deep fried. Often …
I love a silken tofu scramble for an eggless breakfast on a Sunday. It’s delicious as part of a vegan fry up, or piled onto thickly sliced toast! I love to have a little bit of a ‘nicer’ breakfast at the weekend- not that I …
My love for pasta continues with this recipe for a vegan spaghetti carbonara. Normally, spaghetti carbonara is so far from being vegan. It’s eggs, cheese and bacon galore! This vegan version will meet all of your carbonara cravings, and is so much healthier than the …
Banana pancakes are one of my favourite go-to breakfasts. They’re perfect for weekdays or weekends because they’re super easy to throw together in the blender or food processor. They’re also pretty healthy, so I don’t feel guilty for eating these vegan pancakes as much as …
Mushroom risotto is one of the first dishes I ever learnt to cook. Before going vegan, I used to love cooking risotto for my family, loaded up with parmesan and with a big leafy salad on the side. Since going vegan, risotto still hasn’t lost …
This vegan frittata is perfect for a tasty breakfast or brunch. Serving 6, it’s great for a crowd, or for packed lunch leftovers. Chickpea flour and tofu give it the signature eggy texture, and I’ve packed in mushrooms, onion, spinach and cherry tomatoes- but you can always use your favourite veggies instead!
This creamy mushroom pasta dish is my perfect recipe for transitional times of the year. Yesterday it was raining; today the sky is clear and the sun is shining, but it’s blowing a gale. I want something comforting and delicious, but not too heavy- like …