Recipes

This baked tofu has a lovely crunchy outside and is nice and soft on the inside. 

I used the crumbed tofu as a filling for homemade bao but you could use it for a lot of things such as chopped up and put in a salad bowl, rice/noodle bowl or in a sandwich. 

Plus its so easy to make! 

If you're a pear and ginger fan like me, you'll love these! 

These vegan muffins are so easy to make and taste so delicious. The hemp seeds not only pack these muffins with omegas, protein and a range of vitamins and minerals but they add to the texture and flavour with their nutty composition. 

Yum! 

You'll never want to use jar sauce again!

This homemade sauce is so creamy and delicious. You can even switch it up with different roast veg or perhaps using almonds or walnuts instead of cashews. 

I didn't add anything to the pasta other than the sauce but you could totally mix through some veggies or legumes to make it more filling. 

These muffins are packed with protein and make for a delicious snack that is 100% plant based!

Once you make the base of the muffin you can really go crazy with different flavours of your choice.

Some of my favourites are raspberry and coconut or banana and peanut butter.

If you are after more natural sweetness you can ditch the sugar and add more dates. Or you could ditch the flour for ground oats or wholemeal flour. 

The best thing about muffins is their endless possibilities for different ingredients and flavours!