What I Eat in a Day – Friday at Work

I’ve been asked a few times what I eat in a day so here it is. If you follow my Instagram or Facebook pretty much everything I post can look intimidating for people starting out or people who don’t cook… at least that’s what I’ve been told anyway. This is to show that everything I…

Peach, Mango & Blueberry Cobbler

I’m back with new video’s and a new look. Do you like it? This first video was made to use up a load of fruit I had sitting in the fridge for far too long. Some over ripe peaches, a wrinkly mango and the last of some blueberries from the freezer. It turned out so…

Roasted Seeds. 

Speaking of butternut squash… did you know you can roast their seeds too? They are smaller and you get less but they are just as delicious. Smokey roast pumpkin seeds. Ingredients – Seeds from 1 pumpkin or 2 squash 1 tbsp of oil Chilli flakes to taste ½ tsp of liquid smoke 1 tbsp of…

Butternut Squash Hummus 

It’s butternut squash season again, while pumpkins are my favourite we won’t see them for a while yet however butternut squash can be used instead to tide me over. Pumpkin (or Butternut) Hummus Ingredients – 1 cup of cooked pumpkin or squash 1 ½ cups of cooked chickpeas ½ tps of salt 1 tsp garlic…

Make Your Own Kimchi

I was a super picky eater as a kid, I would only eat the blandest of foods as that’s all that was given to me for the longest time. After finding vegetarianism and then veganism however my tastes have completely changed and now the more flavour the better. The last thing I came round to…

Tofu Dango

A few months back silken tofu was on offer in our local supermarket and we went a bit daft with how many we bought. Now they are coming up to their expiration date and I need to find a use for them beyond tofu scramble. Even further back we were in Japan and our favourite…

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…

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…