12 January 2019

Mexican Tofu Scramble Wraps


Weekends were made for brunching and what could be better than a delicious tofu scramble? This Mexican inspired tofu scramble is flavoured with smoky paprika and cumin, mixed with black beans, tomatoes and coriander, all folded into a grilled wrap and drizzled with a lime-coriander crema. 


This scramble is super simple, coming together effortlessly in under 20 minutes, so whether it's a lazy Sunday brunch or a post-workout refuel, you'll still have plenty of time to relax and enjoy your weekend. Simply scramble the tofu in a skillet, warm up the wraps in a griddle pan and blend the cashew crema.

6 January 2019

Wasabi Ginger Tofu Poké Bowls


Poké originates from Hawaii, meaning 'to slice or cut' and typically refers to fish. Poké bowls are usually comprised of marinated raw fish, served over rice with veggies and a sauce packed with that delicious umami flavour. This bowl uses marinated tofu and a mix of dressed veg on a base of wholegrain rice, served with a wasabi ginger mayo.


This poké bowl is made up of marinated wasabi ginger tofu, wakame sesame salad, edamame, creamy avo slices, lightly pickled radish and red cabbage, matchstick carrots, sliced cucumber, wholegrain rice, pickled ginger and a garnish of spring onions, sesame seeds and radish sprouts, all served up with the most incredible wasabi ginger mayo, bringing all the flavours and textures together. This is my ultimate poké bowl, but you can always make yours with fewer components or use some veg you already have on hand.

1 January 2019

Almond Satay Nourish Bowls


Happy new year and happy Veganuary! In the post-Christmas run up to the new year it's a mix of wanting to get up and get on with things and also relishing in the glorious time off, where you're not expected to do anything but see friends and family and eat up all the left-overs. By the time new year rolls around, you've eaten enough cheese and crackers to feed a small army and you're more than looking forward to getting some truly nourishing food inside you.


You're probably thinking about your new year's resolutions - things that you said to yourself back in September you should get on with, but instead put it off, until you can be held accountable by a new year rolling around. If your new year's resolution is something health-focused, learning something new, or even trying Veganuary, chances are you've got some sort of goal for this year and I wish you all the best in achieving what you set out to!

19 December 2018

Caramelised Onion Sprouts & Butter Beans


If you're a Brussels sprouts lover or even a hater, chances are you're going to eat some this Christmas - so you might as well find a delicious way to get along with this vegetable!


Whether you have this dish as a starter or side, it's sure to make you reevaluate your sprout hatred! Shredded Brussels sprouts, sauteed with sweet red onion and garlic until infused and golden, mixed with butterbeans and a light, creamy sauce, with parsley, thyme and a little vegan parmesan for seasoning.

7 December 2018

Vegan in Edinburgh


I've just returned from a 4 day trip to Edinburgh, Scotland. Despite having already visited 21 countries, I'd never gotten up to Scotland, so with insanely cheap flights and some holiday days to use up, I flew out to Edinburgh on Monday. This was my first solo trip, filled with plenty of walking, exploring, photography and most importantly - good food!


Edinburgh has a unique balance of gothic buildings, cobblestone streets, modern city life and nature, it really has it all (including a lot of hills) and being on the smaller side it's pretty walkable, meaning you get a good feel for all the elements. There seems to be a gentle hum of bagpipes wherever you go in the city, just reminding you where you are; Edinburgh is a place full of heritage and history and it's something you're completely immersed in during your visit. So put your walking boots on, wrap up warm (if it's winter) and get exploring!