Happy pancake day! While I do love big fluffy American style pancakes drizzled with maple syrup, you just can’t beat a delicious crepe doused in sugar and lemon juice!
- 130g plain flour
- 250ml plant milk (I usually go for soy)
- 2 tbsp caster sugar
- Whisk together the ingredients in a jug that is easy to pour from while you heat up a frying pan.
- I use non-stick pans so I don’t need any oil but you can use any oil you like to stop your pancakes from sticking, a plant based butter alternative also works too.
- Once your pan is hot, pour in enough of the batter to cover about half of it and swirl the pan around to help the mixture spread out to your desired thickness.
- Top with whatever you fancy! I obviously love lemon and sugar, but they also taste delicious with strawberries and whipped coconut cream, or biscoff spread and crumbled cookies.
If you try this recipe make sure to tag me on instagram, I love to see all of your creations!
Sweet, sticky and smoky. Jackfruit is a game changer when it comes to a natural ‘meat replacement’ for vegan meals. Slow cooked and shredded up it resembles pulled pork, deep fried in nugget from can taste like chicken. There are so many possibilities, but this is definitely my favourite way to cook with it.
- 400g tin jackfruit in water
- 150ml barbecue sauce
- 100ml vegetable stock
- 1 tbsp paprika
- pinch of salt and pepper
- Preheat your oven to 180c (200c fan gas mark 4).
- Drain and rinse the jackfruit, and add to a large frying pan on high heat.
- Fry off for 5 minutes to sear the sides of the chunks, and then add the paprika, salt and pepper.
- Reduce heat to medium and pour in the vegetable stock. Leave this to simmer for 10-15 minutes, or until the jackfruit has visibly softened and all the liquid has evaporated.
- Transfer the mixture into an oven proof dish and place into the oven for 20 minutes.
- Remove the jackfruit from the oven and mix through 100ml of the barbecue sauce (save the rest for later), before returning to the oven for a further 20 minutes.
- Take the jackfruit out of the oven and leave to cool for 10 minutes.
- Once the jackfruit has cooled slightly, use 2 forks to shred it up. Once you have your desired consistency you can pour over the remaining barbecue sauce and give it all one final mix.
The texture of shredded, slow cooked jackfruit is deliciously sweet and tender yet crispy, and works in a variety of different dishes.
Barbecue jackfruit stuffed sweet potatoes with red cabbage slaw and tahini.
Barbecue jackfruit sandwich with avocado and red cabbage.
Barbecue jackfruit burrito with brown rice, spinach, guacamole and red onion.
Have you tried cooking with jackfruit? What do you think of the texture?
If you try my recipe I’d love to know what you think. You can always tag me on instagram if you do!
Who doesn’t like hummus? I mean really? There are so many different varieties you can find in the shops these days, but I promise none of those will beat the taste of fresh homemade hummus, especially with a warm toasted pita!
- 400g tin of chickpeas
- 3 cloves of garlic
- 3 tbsp lemon juice
- 3 tbsp tahini
- 3 tbsp olive oil
- 1-2 tbsp water
- salt and pepper to taste
- Drain the tin of chickpeas and rinse. Add to food processor or high speed blender with lemon juice and garlic cloves.
- Blend for 1 minute before adding the oil, tahini and water, if the hummus is too grainy or thick here then you can add water 1 tablespoon at a time until you reach your desired consistency.
Top with a little extra olive oil and some fresh cracked pepper and enjoy! This usually stays fresh in my fridge in an airtight container for up to 3 days.
My Crispy Roasted Chickpeas make a great topping for a little crunch!
How about adding a big dollop of my Easy Vegan Pesto on top to mix it up?
Have you ever tried making your own hummus? I’d love to know if you try this recipe and how you like it. Make sure to tag me on instagram if you do!
Roasted chickpeas are hands down one of my favourite snacks. I always have a stockpile of tins of chickpeas in my cupboard, and use a lot of their aquafaba (bean water) in my baking, so find myself making these at least once a week.
They work perfectly on their own as a crunchy snack, a great sandwich filling, in a wrap, stuffed in a sweet potato.. the possibilities are really endless!
- 1 tin of chickpeas
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp cumin
- pinch of salt and pepper
- Preheat your oven to 180c (200c fan or gas mark 4) and drain your chickpeas from the tin, rinsing with cold water.
- Add chickpeas to a bowl along with the oil and seasonings, and shake up well to get them evenly coated.
- Spread the coated chickpeas evenly over a baking tray and place into the oven for 40 minutes, removing half way to shake them up.
- Allow to cool for 10 minutes and enjoy however you like! I keep mine in an airtight container in the fridge for up to 3 days.
Crispy chickpea sandwich with vegan mayonnaise, spinach and avocado.
Crispy chickpea wrap with hummus, spinach, avocado and basil.
Crispy chickpea burrito with brown rice, red cabbage, avocado and mixed leaves.
Crispy chickpea stuffed sweet potatoes with spinach and tahini dressing.
Let me know if you try this recipe and I’d love to know how you enjoyed it. Make sure to tag me on instagram if you do!
There aren’t many animal products I really miss from my omnivore days, being nearly 5 years into veganism I’ve tried almost every replacement out there. But one thing from my childhood that I’ve never been able to replicate is the classic taste of dippy egg with soldiers, until now.
- 3 tablespoons water
- 1tsp vegetable oil
- 1/2 tsp corn flour
- 1 tablespoon nutritional yeast
- 1/4 teaspoon turmeric
- Pinch of kala namak (Indian black salt)
- Whisk in a small microwave safe container (I use a ramekin) the water and corn flour together until there are so lumps.
- Add into the mix the turmeric, oil and nutritional yeast, and microwave for 30 seconds.
- Remove from the microwave and check the consistency, if it is too runny then you can continue to microwave in 10 second bursts, checking the consistency each time. It should come together and be slightly gelatinous.
- Once you have your desired consistency, add the pinch of kala namak, this is the magic ingredient that gives it that eggy taste.
I always usually make this in the microwave for ease and also less washing up, but if you were making it in a larger quantity you can bring all the ingredients together in a saucepan on a low heat until all combined and your desired consistency.
Serve with a crack of black pepper and buttery toast soldiers for the ultimate weekend brekkie treat.
I’d love to know if you recreate this recipe and how you enjoyed it! make sure to tag me on instagram if you do! 🙂