Roast Roots and Hummus

When I first made this it was the week before Christmas so it was something to do with leftover roast vegetables. Now were in summer (ok we’re in Scotland so I use that term loosely) I still love having this but with roast peppers, tomatoes and greens like kale or spinach. In this video I’ve…

Cupboard Clear Out Haggis 

After a bit of a hiatus I’m back to cleaning out my cupboards and getting things organised/used up.  I started making my own veggie haggis after Leo had a craving for it and for some reason we just couldn’t find it in the shops. We live in Scotland so it shouldn’t be that hard but…

Peanut Butter Brownies 

This was the very first recipe I shared online when I went vegan. It was when I was part of Vegan Newbs and still had a lot to learn about taking pictures (not that I’m done learning).  While this isn’t the exact recipe I still use today at work it’s still a great recipe to…

All Purpose Cashew Sauce

I use this recipe all the time, its a great all purpose creamy sauce. I use it as a pasta sauce, ramen broth base, mushrooms on toast sauce, curry cooler, egg-less benedict sauce… the possibilities are endless! What would you use it for  

Vegan Pesto Trapanese

Last week I made vegan Parmesan so I could make this recipe. Pesto alla trapanese is the Sicilian variation on Pesto typically made with almonds, tomato and in some recipes anchovy. This is my veganised take on it. Instead of Parmesan we’ve got our home made version and instead of anchovy we’ve got nori.

Vegan Parmesan

I wanted to make a video for spaghetti pesto Trapanese but realised that the pesto needs ‘Parmesan’. Previously I’ve used a pre-made powder that I got in a swap box from America but now it’s all gone so what do I use instead? I could go but a block of Violife Parmesan but 1. It’s…

Use up that gnocchi 

Lidl do pre made, ready to go gnocchi that’s vegan! Whoooo! Except I buy it and then it sits in the cupboard unused for months.  I originally bought it to have with red peppers and a paprika sauce but as usual I forgot about them. So to use them up this time we’ve had them…

Sprout your own 

When we were in Barcelona two years ago, all the salads we ate were topped with sprouts. They are rediculously expensive to buy but oh so easy to do yourself. It just takes pre planning and time.  I’m using the moong dal I’m clearing out to make my own. They are £1 a bag from…

Spicy Sweet Potato Salad 

My first way to use up some grains is in a salad.  I’ve simmered 2tbsp each of pearl barley, spelt and rye in plain water then covered and left it to steam until tender.  To go with it I’ve boiled some sweet potato, carrot, red pepper and tomato in stock with a teaspoon of my…

Coconut Barfi

Barfi was yet another favourite of mine pre vegan but is something I haven’t looked out for an alternative for until now. Barfi is an Indian sweet made predominantly from condensed milk and sugar so you can see why I’ve avoided it. This is my version that isn’t anywhere near as sweet but still gives…

Vegan Mayonnaise

This is one of the first video’s I made. Pre-vegan I was a huge mayonnaise fan, now there are some great alternatives out there but they are all over priced, don’t taste quite right and are filled with some weird ingredients. Here is one you can make at home with 5 ingredients. This can be…

Hot Cross Bun Pudding

Easter is another ‘holiday’ we don’t really celebrate however when hot cross buns are heavily discounted in the supermarkets it would be foolish not to partake a little bit. While a toasted hot cross bun slathered in vegan spread is one of the (very) few things that I’ll eat that contain sultanas there are only…