Recipe – Vegan Chickpea “Tuna”

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I’ve been meaning to try chickpea tuna (or “chuna” as I’m told it’s called) for ages now and have been deliberating over which recipe to try. There are so many online and lots of them are actually fairly complicated and need lots of ingredients. So I decided to make my own simplified version, and it was delicious!… Read more

Recipe – Easy and Delicious Vegan Banana Bread

It’s fairly rare in our house that bananas go uneaten long enough to be really really ripe, but if you can keep your family’s hands off them, using up ripe bananas in this delicious gooey banana bread is the way to go. It also makes the house smell amazing AND it’s healthy to boot!… Read more

Recipe – Lentil and Hidden Veg Pasta Sauce

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Pasta – always a winner

I posted a very rough outline of this recipe on my Instagram a few days ago and it was so popular I thought it’d be good to get the recipe up here too. It’s a bit of an “anything goes” recipe so if you’re like me and you like to tweak things to suit your tastes or what you have in the fridge, then this is the one for you.… Read more

Recipe – Veggie Paella

 

This paella is a lovely, warming meal that is always a bit more satisfying than a risotto bevause of the addition of the chickpeas and a good bit of spice!

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Serves 4

Ingredients

1 Tbsp oil  or non-dairy spread for cooking

1 onion – diced

1 clove garlic, crushed or finely chopped

400g paella rice

100ml white wine

1 litre vegetable stock

400g tin chopped tomatoes

400g tin chickpeas, drained

200g runner beans or mange tout, sliced

1 red or yellow pepper, cut into bite sized pieces

2 tsp smoked paprika

Dried chilli flakes, to taste

Juice of 1 lemon

Handful of parsley, chopped

Salt and pepper for seasoning

Method

  1. Heat the oil or non-dairy spread in a large pan and gently fry the garlic and onion for 5-6 minutes, until the onion is starting to soften and become translucent but not brown,
  2. Add the red or yellow pepper and paprika and fry for another 2-3 minutes.
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Recipe – Extra Special Vegan Chocolate Pancakes

IMG_4257One rainy Wednesday a few weeks ago I discovered that adding chocolate Oatly to my pancake batter instead of water or dairy-free milk makes for a super-tasty treat. These are so simple, really fluffy and don’t require any unusual ingredients even though they’re egg-free – perfect for pancake day (actually perfect for any day!).… Read more

Recipe- Tofu and Veg Satay Stir Fry

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The quickest dinner I make

This is such a tasty midweek dinner and is one of a few vegetable stir-fry sauces I have on rotation. It’s on the table in 15 minutes and is a sure-fire hit, even with toddlers. Just adjust the spice level depending on how hot they like it.… Read more

Recipe – Sweet Potato, Chickpea and Spinach Curry

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Here goes!

Since I’ve started posting photos of my vegan recipes on my Instagram feed, loads of people have been asking for me to start publishing them. I’ve been resisting it for a while because frankly, a lot of the stuff I make is just a bit made up, with the only rule being that if I can’t make it with a toddler clinging to my ankle shouting “I WANT A SNACK”, I won’t make it.… Read more