Eat food you love that loves you back
Are you a sweet or savoury person? I’m definitely sweet – my eyes are always drawn to the dessert section of a menu before looking elsewhere. Since going whole-food plant-based, it’s more of a quick ‘just in case there’s something’ glance. Continue reading “Fruity yoghurt crunch”
Even though summer seems to be a little shy, I have really enjoyed eating lots of different salads this year. I’m sure this is partly to do with the joy I get from popping outside to my lovely new veg patch to harvest freshly grown leaves, herbs and anything else in excess that can be reclassified as ‘salad’ 😉 Continue reading “Plant-based Greek salad”
When we visited Athens earlier this year, I had a sudden craving for feta cheese. I used to love eating this sharp, salty and creamy cheese. It always transformed a dull collection of ingredients into a tasty delight. Continue reading “Vegan ‘feta cheese’”
I’m a big fan of rich, fruity cakes. And Christmas is the perfect season for them. I still favour a traditional Christmas cake (plant-based of course), but sometimes the super sweet icing is just a bit too much. Continue reading “Delicious vegan Dundee cake”
I think every family has their ‘must have’ dishes which make Christmas complete. Ours certainly does. Rich, moist Christmas cake is definitely one plus tasty mince pies. Continue reading “Yule log”
We have a fabulous apple tree at our new home, laden with so much fruit we’re going to be eating apple related recipes for months! Like this yummy apple cake. Which is not a bad thing at all. Continue reading “Apple and blackberry galette”
When I was a child, my favourite desserts were anything with strawberries and cream. To be honest, not much has changed – except now I have to choose alternatives to dairy cream, which can be hard to find. Continue reading “Creamy strawberry chia dessert”
Having a healthy, hearty breakfast is a great way to start the day. One of my favourite hot breakfasts is scrambled tofu – it’s easy to make and is a great source of plant-based protein. Tofu also contains tiny chemicals called phytoestrogens, particularly good if you are a middle-aged woman like me! Continue reading “Vegan breakfast scramble”
I do love a vegetable that’s adaptable, something that can be used in all sorts of dishes both sweet and savoury. And sometimes in surprising ways. Pumpkins and squash definitely hit that criteria. In beautiful shades of orange, these lovely gourds maybe be harvested in autumn, but can last all through the long winter. Continue reading “Sweet pumpkin pie”
Autumn has arrived, blown in on a cold wind that’s a bit of a shock after the warm weather of the last month. Chilly weather always makes me want comforting soup, something that will gives a big hug and warm me up right down to my toes. Continue reading “Easy vegan corn chowder”
