• Vegan Chickpea, Leek and Mushroom Pie

    I think Spring weather is trying to break through, but just not very hard. Today, it’s quite lovely outside – blue skies, no bitter wind etc. But snow is forecast later in the week?! What. I don’t remember a March ever being so cold, and I don’t appreciate it this year either because my winter coat stopped doing up sometime around the end of February. My solution? Cook warm, comforting foods like this vegan chickpea, leek & mushroom pie and hope that summer will magically appear. Early.

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  • Foolproof Vegan Lentil Lasagne

    If you ask my OH what his ideal dinner is, there’s a 50/50 chance that he’ll say lasagne (the other option, by the way, is ‘pie’). There was a time when I didn’t really agree – shock horror – and while it’s still not my go-to dinner request, it’s definitely moved up the rankings. And it’s all thanks to sussing this easy vegan lentil lasagne recipe.

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  • Healthy Mango Muffins (vegan)

    Mango, in November? I know what you’re thinking – I’ve gone crazy. Or clearly moved to some hot, exotic country and not mentioned it. Nope – neither. I have, however, discovered canned mango pulp from my supermarket. Enter: mango curry (thank you Vegan Richa), mango oatmeal, mango pancakes, and healthy mango muffins. All. Year. Round.

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  • Easy, One Bowl Vegan Protein Pancakes

    Sunday day,  pancake day. Or: do as I do and make a big batch of these pancakes, and then every day is pancake day! When I’m not experimenting with making dessert-flavoured pancakes (like these carrot cake ones) I actually just like to make plain protein pancakes. Why protein pancakes? Because if I add some extra nutrients I feel I can use that as an excuse to have them with for five days straight.

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