• Mushroom Tacos

    If you're a regular reader of my blog, you'll know Mexican food is in my top three favourite cuisines. After slap chips (French fries) - and yes, I consider fried potatoes a cuisine, fight me - and sushi, there's nothing that I love more than a really good taco. 
  • Healthy, Fudgy Chocolate Cake

    Yesterday's instagram post about the secret ingredient in this chocolate cake produced some great answers. I am now inventing recipes in my head fo...
  • Mushroom & Walnut Wellington

    When you start your day writing a blog post about pies, you know it's going to be a good day. I am something of a pie connoisseur. 

  • How to eat chia seeds

    Chia seeds look unassuming, but they are the stuff of actual legend. Ancient tribes like the Aztecs and Mayans used these little guys to sustain themselves during lengthy expeditions that required enormous amounts of stamina, such as battles and hunting trips.
  • How to cook perfect quinoa

    Kwin-oh-a? Keen-yah? Ken Lee? Who knew one little grain could cause so much awkwardness. Imagine the number of times people have stuttered and mumbled trying to order the damn roast veg and quinoa salad at their local lunch spot. 
  • Roasted Butternut Linguine with Pesto Breadcrumbs

    In our house, pasta is on the menu at least once a week. During lockdown it was actually on the menu four times a week, but we are working on changing that because summer bodies are not made of pasta. Stupid world.
  • Quick and Easy Falafel

    Falafel for me is a bit like tofu - it's not really the food itself that sparkles, it's what you do with the spices, sauces and various accompaniments that makes it either a complete cracker or a side of meh. 
  • Roasted Vegetable Stack

    Making plant-based meals is easier than you think. Yes, there are plenty of meat substitutes on the market and they are getting tastier and more accessible every day, but they aren't necessary to follow a well-balanced, healthy and - most importantly - delicious, vegan or vegetarian lifestyle. 
  • Easy Chickpea Flour Wraps

    I've been experimenting with chickpea flour a lot lately; it's become a solid favourite in our house. From tarts and muffins to fritters to wraps, it's not only versatile but also a very nutritious alternative to wheat flour.
  • Marrow (Zucchini) Fritters

    Fritters are an excellent way to get rid of aging vegetables in your fridge. You can make them with any vegetable that you can grate (or very finely chop, if you have the patience). They are usually popular with kids as well and make a quick, healthy snack. 
  • Tofu Quiche

    After I went vegan, one of the biggest changes for me was no more omelettes on a Saturday morning. You know the ones I'm talking about: fluffy, cheesy and jam-packed with your favourite filling. 
  • Bosh! Herby Hearty Stew

    Judging by the influx of food photos on my social channels, all we're doing in lockdown is eating. Three weeks at home and we're all certified Masterchefs. This would normally be right up my alley, but is anyone else spending an alarming amount of money on food?