1 December 2019

Chai Latte Mix (Christmas Gift)

I'm a huge fan of homemade gifts, something useful (or edible) makes the best Christmas present - it's super thoughtful and means you're not just buying something for the sake of needing a gift to give. This chai latte mix is super easy to make and would make the perfect present for a friend, family member or even as a secret Santa gift.  

Nothing beats a homemade chai latte; one that tastes of real, warming spices rather than just spiced syrup. This mix is loaded up with delicious spices like cinnamon, cardamom and cloves to name a few, as well as rooibos tea and vanilla. It also only has a little sugar (from the candied ginger), so you or your recipient can choose to drink it however they like. I'm a fan of using sweetened almond or oat milk to make chai lattes and find that's plenty sweet for me.

24 November 2019

Laverbread Cakes & Mushroom Sauce

Welsh laverbread cakes - oat and seaweed cakes served with a creamy mushroom garlic sauce and vegan bacon. Funnily enough, I actually first had this Welsh dish in Edinburgh, Scotland last year, it was absolutely incredible and I just had to recreate it. Serve it up for breakfast, brunch, lunch or dinner, whatever time of day, you're guaranteed to love it!

With the simplicity of the ingredients in this meal, it's incredible how delicious it really tastes. The savoury oat cakes are lightly fried and crisp on the outside, coming together with the creamy,  garlicky, mushroomy sauce and smokiness of the vegan bacon.

3 November 2019

Vegan No-Bake Chocolate Tart

For when you need that bit of indulgence, this no-bake chocolate tart is your new go-to! With a chewy biscuity base of oats and dates, with a silky, dark chocolate filling, topped with a pinch of sea salt flakes for that final touch.

Whilst dessert is never going to be completely healthy, my recipes are typically about healthier options; the opportunity to add some nutrients into something that is usually considered just empty calories. This tart is made from lots of whole food ingredients, meaning there's some fibre, protein and just a few other good things snuck in there too!

29 September 2019

Spiced Aubergine Daal

Creamy, softly spiced red lentil and coconut daal with squash and spinach, topped with chili roasted baby aubergines. The perfect autumn meal - warm, comforting and super nourishing too!

The daal is delicately balanced with a base of shallots, garlic and ginger, layered with a few toasted spices, the warmth of cinnamon and the addition of lemongrass, lime juice and tamarind to add a little freshness and tanginess to the dish. The baby aubergines are coated in a little chili-garlic paste, roasted until just a little charred and then tossed in oil, they're melt-in-your-mouth delicious and the ultimate accompaniment for this delicious daal.

14 September 2019

Vegan Spinach & Tofu Ricotta Cannelloni

Cannelloni was one of my favourites pre-vegan (as was almost every other pasta dish!) and it's something I was yet to try and veganize. It may take a little patience, but it's completely worth it! A creamy spinach and tofu ricotta filling, encased in pasta tubes, smothered in rich tomato sauce, sprinkled with cheese and baked to perfection!

I've gotten into a habit recently of batch cooking on a Sunday afternoon, it means you have food prepped for the first few days of the week and something to look forward to on a Monday lunchtime or after a long day's work. This dish also freezes really well, so can be enjoyed at another time when you're super busy - simply divide into portions, freeze and reheat straight from frozen in the oven or microwave!