16 February 2019

Chunky Monkey Blondies

I have three words for you: Chunky. Monkey. Blondies. Vegan banana blondies with chunks of walnuts and dark chocolate. Who said chunky monkey was just a flavour for ice cream?

These are somewhere between banana bread and blondies; a deep banana flavour, with gooey chunks of rich dark chocolate and crunchy walnuts, not too sweet, yet just sweet enough that all the flavours work together perfectly. Moist and a little fudgy and totally moreish. 

3 February 2019

Vegan In London

Having lived in London for a year now I've visited more than my fair share of places with incredible vegan options and it seemed selfish not to share them with you all! Here's my ultimate guide of where to eat vegan in London. From matcha lattes to breakfasts, brunches, burgers and desserts, from vegan options to fully vegan, here are 40+ places to get your hands on some great vegan food in London! I'll keep updating this list as I try new places, so watch this space and comment below if you know somewhere I just have to try!

20 January 2019

Ultimate 5 Bean Chili

There's something so comforting about a bowl of chili and having not eaten meat in over 12 years, bean chili was always something my mum would cook when I was growing up, we'd serve it with some nachos, sometimes guac or sour cream too and dig in! This is my ultimate 5 bean chili, served with crispy tortilla pieces, guac, cashew sour cream and fresh coriander! 

My mum's chili has a secret ingredient that, in my opinion makes the whole dish; a humble can of baked beans. It adds a unique flavour and sweetness that perfectly compliments the smoky, spicy flavour. You can whip this meal up in 20 minutes if you're in a rush, or sit back and let it simmer away, after all, meals like chili, casseroles and curries always taste better as leftovers! When all the flavour has been cooked off for longer and just marries together perfectly. This is definitely more of a milder chili, but there's nothing stopping you adding hot chili powder, extra chipotle flakes, or even serving up with jalapenos if you're a spice lover!

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.