If you love pancakes but still trying to figure out the best way to make them vegan, then you’re not alone. I’ve been vegan for over 13 years and still experimenting with recipes for the perfect vegan pancakes. But don’t let that put you off! These days I like to add vegan protein powder, so that they satisfy my protein needs but that can make things a bit more complicated. Luckily I recently tried a recipe that actually worked – hurrah! – so here it is.Continue reading “How to Make Vegan Pancakes with Protein Powder”
There are two reasons why I was excited when Rollagranola got in touch to introduce me to its granola range: firstly, I love granola but I rarely buy it as most granola products (in the mainstream supermarkets near me) contain honey so they’re not vegan (and unlikely to be ethical) so I try to avoid them; and secondly, I’ve had my eye on making a granola-based stuffing recipe for Christmas, so it was perfect timing.
If you’re reading this post just before Christmas then it might offer some vegan cooking inspiration just in time, but otherwise, these dairy-free and egg-free vegan stuffing balls with granola would make a great addition to any roast (or any dinner!) at any time of year.Continue reading “Vegan Christmas: Granola Stuffing Balls”
Now, here’s something I never cook with – pastry. Combined with cheese (vegan), it’s a double-wammy combo that I wouldn’t normally turn to, but Whole Foods Market kindly sent me This Is Not Cheese Sauce by Willicroft to try so I thought I’d give something new a go – it’s festive season, after all.
This is actually the first time I’ve ever made anything with puff pastry and I have to say, I’m so surprised at how easy it was. Could this be a new thing for me? The Willicroft cheese also made it extra easy.
This dish took minutes to assemble, less than 15 minutes to cook and looked great on the table. So for all you beginner pastry cooks out there, give this a go!Continue reading “Vegan Christmas: Super Easy Vegan Cheese Puffs”
I’ve now had 32-ish vegetarian Christmases (since I was nine!) and 15-ish vegan Christmases (since I was 25) – and this year I’m pretty excited about the ever-growing choices popping up for vegan Christmas food. I’ve even noticed some online stores showing a separate sections dedicated to a vegetarian and vegan Christmas. Hoorah!
Today’s post is on Cole’s Gluten-Free Christmas Pudding from Whole Foods Market (£6.99) – where you can find massive ranges of vegan, natural and organic foods – that was kindly sent to me to try.
While I’m not that big on Christmas pudding itself, I was interested to write about it because it’s such as centrepiece traditional dessert that I’m sure there’ll be people looking for gluten-free and vegan Christmas pudding options. It’s also nut-free and alcohol-free, making it perfect for all of these dietary requirements.Continue reading “Vegan Christmas: Christmas Pudding (Vegan and Gluten-Free)”
One of my favourite supermarket food brands Bol Foods has launched a new and exciting product: breakfast and lunch shakes. 😋
Back in office life, if I didn’t prepare my lunch, Bol Foods was my go-to lunchtime buy (usually Sri Lankan Cauli-Coconut Sambar Veg Pot, with my own tofu on the side), so I was excited to receive a sneak peek at the new Power Shakes: six varieties of nutrient-rich, protein shakes that are full of fruits, veg and protein.Continue reading “Review: Bol Foods Launches New Power Shakes”
In 2019 there were an estimated 600,000 people eating a vegan diet in the UK, up from 150,000 in 2014 and it’s forecasted to keep on rising. With this rise there’s been an explosion of new vegan and vegetarian food products, which is amazing.
According to The Vegan Society, in 2018 the UK was top of world for the number of new vegan product launches (Mintel report). This meant 16% of all new food products launched globally were vegan, doubling from 8% in 2015.Continue reading “Review: New Vegan Meat by Unbelievable Alt”
You may or may not have heard of teff flour or teff grain but it’s certainly not new. It’s an ancient grain native to Ethiopia and Eritrea and predominantly known as the ingredient for injera, the traditional pancake style of that region. But turns out teff is a lot more versatile than just a spongy roti for curry.Continue reading “Teff – Why It’s My New Favourite Ingredient”
I treat kohlrabi in a similar way to fennel: prepare it fresh and raw, mostly grated or sliced into salad, to enjoy its subtle sweetness and crunchy texture.
I love the taste of kohlrabi and find its imperfect, knobbly shape with slightly alien-like stems pretty cute. If you haven’t tasted one, it has the tang of a radish with the soft earthiness of turnip.Continue reading “Food Inspo: Homemade Vegan Slaw With Kohlrabi”