How great is carrot cake? And how good is chia pudding? Why haven’t I tried to combine the two before? I mean, it’s also a brilliant way of including an extra serve of vegetables at breakfast. Plus it’s filled with warm spices and makes your kitchen smell amazing.
Hands down the best side ever. If you’re not into the mouth numbing Szechuan pepper thing then just leave it. But also, stop being a wuss 😉
This is a simple and delicious curry that can be made in less than half an hour. You can have it by itself, with a pile of greens or as part of a banquet type shared food situation.
I might be a little obsessed with this pesto and this salad. And the two together. Mostly the two together. There’s something about potatoes smothered in pesto that’s all kinds of right. Plus potato salad has long been a favourite food of mine… I just don’t usually make it this green!
I have always loved silken tofu but I’ve never used it at home. No idea why because it’s so easy! In this recipe you don’t even need to cook it and the creamy texture is so lovely with spicy mushroom sauce.
These dishes are all ready to go meals in one pan. This means, less fussing, less active cooking time and less cleaning up afterwards for you. Life just got simple.
This double chocolate vegan treat is a cross between a cookie and a brownie, the crisp exterior of a cookie with the soft chocolate interior of a brownie.
Dessert for breakfast? Or breakfast for dessert? Whatever your preference this vegan French toast will keep you happy. I’m not vegan and I’m still a big fan because it’s a little bit lighter than the traditional variety, the bread gets crisp and it’s lightly flavoured with the natural sweetness of the vanilla and cinnamon it’s soaked in.
I haven’t made a buddha bowl in what feels like ages and this was just what I needed. Golden coconut coated tofu, roasted kale and lightly pickled carrot with a creamy avocado and peanut sauce or piled on top of quinoa – perfect.