With Easter just around the corner I thought it was time to post something as a nod to what is usually, for me, a family filled holiday. One of my favourite Easter traditions is brunch and these waffles are the perfect addition. Waffles are a family tradition in our house but I’m doing my best to stick to the whole vegan until dinner thing, and this recipe certainly makes it a bit easier!
Easter is so close now and the shops are filled with chocolate and hot cross buns… and I’m way more interested in the chocolate! I often make chocolate mousse for events and have been trying to come up with a dairy and egg free version and I’ve finally nailed it! And there’s no avocado in sight.
The weather is warming up and I’m all about it! It means light and punchy salads like this zesty little number.
This soup is light and fresh yet comforting. Plus it comes together very quickly so it’s basically the perfect weeknight winter meal.
This is a simple meal that looks a little fancy. You only need to leave the salmon to marinade for half an hour for it to start to take on the flavour so it is also pretty quick! I love the simple cauliflower puree with the salty capers and sharp lemon. Making the lemon and caper sauce with extra virgin olive oil rather than butter also ups the omega 3 situation. Plus it tastes amazing. Win.
This is a supercharged crumble mix with the addition of loads of fibre and healthy fats thanks to the oats, coconut and golden flaxmeal combination. It’s also perfect to make with frozen berries making it an any time of the year dessert.
This is one of the simplest and tastiest dinners in the world. There’s no tricky knife work involved, minimal dishes, and all the flavour. It’s a must make.
I always think of guacamole as a summery thing but it’s Hass avocado season right now and they are sooo good! The addition of warm sweet potato chips to dip in and roasted garlic to add depth of flavour make it a winner for any time of the year.
This is a a rich tomato based curry full of vegetables and flavour. I kind of think about as the curry version of my slow cooked eggplant pasta sauce… so you know it’s good!
This is a next level breakfast or excellent dessert. Made using all natural whole foods and with no added sugar (excluding anything you choose to use to sweeten your granola), it’s a great substitute for ice cream!