I'm gonna be honest, I'm not one to frequent a sandwich for my lunch, however for these I will indeed make an exception. I've seen both Coronation (+filler) and Chickpea 'Tuna' do the circuits, so I decided it was about time to give myself a go on the old sambo train. So go forth and picnic with pride, since no, you plant eater aren't munching upon a falafel and hummus wrap! The very thought! You have cauliflower of the queens and chickpeas of the sea! Coronation Cauliflower

Ooooosh, this is one that you've gotta serve yourself then put it in the fridge (for next day leftovers hell to the yeah!) because otherwise you'll sit there, as I have many a time, and just go for a spoon to saucepan situation after your bowl is empty. Good idea - its super tasty and jam packed full of alllll the good things. Bad idea - this thing is made of lentils Honey! You're gonna be full AF and potentially a gassy little lassie. Still doesn't stop me though …. INGREDIE

I LOVE THIS SOUP. Could very easily eat it til the cows come home . . . at they will because you're not going to be eating them with this recipe. As with most of my recipes, this guy is very flexible. If its green, it goes in. Simple as. Nourishment in the easiest possible way thats also a tasty bomb. This also freezes really well so make a big ol batch and pop some in a few Tupperware boxes and save for a lazy day. Not a spenny one either - I used to make this a bunch at uni

Slightly bizarre combination, Yes. Yet still a very tasty one, let me tell you. The parsnip in the place of the usual potato is such an enjoyable change. I don't think I've come across parsnip used in this way but I will most definitely be continuing to do it in the future! The crispy cabbage when its cooked on the outside of the wee patties is SO. GOOD. But word of wisdom, if you are a fan of garlic as much as myself, don't be shy in topping up the recipe. OR go one up and a

This here isn't the most incredible masterpiece I'll admit, however is definitely still super tasty and warming, which is an unnegotiable requirement since its STILL winter and warmth is needed from the inside out. Not to mention when its served with this DELISH garlic toast its very filling indeed. This recipe is completely flexible, so feel free to go a bit wild, add what you like/have. If you've got 2 cans of chopped tomates - whip 'em in. Chickpeas instead of cannellini -

Now this friends, is a visit WELL overdue! Dishoom has been on my 'to visit' list for at least 4 years. This eatery is a chain in London, aside the branch in Edinburgh, of about 5 venues. It describes itself as 'paying homage to the Irani cafes and the food of all Bombay'. If you take one this from this post, its that you need to go to Dishoom if you are ever within 1 mile of one of the branches. Wait for no one, run straight there. I found myself in the Carnaby branch, and w

Let me just start by saying that this is definitely near the top of the best experiences of my life, let alone 9 months travelling. As with the rest of my travels of my gap year, my trip to Kripalu was on my own, but I wouldn’t have had it any other way. I had a lot of alone time to sit and think in one of the most beautiful settings possible, at to be honest at times it was hard. I really and the time to sit and be with my thoughts and feelings which at times were pretty dif

If a crispy Neapolitan pizza bigger than a car wheel is what you're after, then Pi Pizza in Battersea Rise is most definitely the place to go. Serving 2 sizes of 20 and 12 inch pizzas with toppings to suit every diet – even vegan cheese! – they’ve got all bases covered. First entering the restaurant, you could easily be fooled into thinking it is a fairly small establishment, yet continue in to the back of the space and before you you’ll find two fabulous light and spacious r

“But surely this isn’t all vegan!”. The mutterings of the table next to us voiced our own thoughts gazing upon the menu at the newly opened Tell Your Friends in Parsons Green. The 100% vegan restaurant comes complete with a fully stocked bar and breakfast, lunch and dinner menus, open every day of the week. Tell Your Friends has been the creation of the famous sisters of Made in Chelsea, Tiffany and Lucy Watson, both now proudly waving the vegan flag, with Lucy even in the pr

These cookies are as easy to make as they are to eat—literally just bunging everything in a food processor then pop into the oven! They're also very flexible, instead you could add the oats at the last minute so they stay almost whole, then add some cinnamon and dried fruit rather than choc chips. Wild, I know, but the use of chickpeas as the base results in a somewhat savoury undertone, so for some people you might like to add a little more sweetener—but try your first go wi

Here is an honestly DELISH recipe for summer. The dressing is so moreish you’ll need to make twice the amount to ensure you’ve got more in the fridge! Perfect to go alongside a great British BBQ! Ingredients: - 1 medium courgette, julienned or spiralized - 2 large carrots, spiralized or thinly sliced - 1 red pepper, thinly sliced - ½ thinly sliced red cabbage - handful of beansprouts - 3/4 cup tofu – see recipe below (or try edamame or chickpeas) - 3 spring onions, thinly sl

These bad boys are pretty much the perfect lil snack, grab and go brekky or addition alongside a salad for lunch. This recipe is super easy and can be easily made with leftovers to save even more time! When cooking the quinoa for lunch and dinner, make extra to use for the muffins. Just the same with the sweet potato if roasting or steaming, but this can be easily substituted with butternut squash. This recipe is super high in protein from the gram flour and quinoa, sure to k

So apparently going vegan or plantsbased is a big deal. Well of course when you decide to stop eating meat and animal by products apparently you have to sing and dance about it, as per the insta community memes would say. Everyone says ‘oh, well I just couldn’t give up [insert meat/cheese/eggs]’, to which I reply ‘I’m not telling you to give it all up’ well at least not all in one go. But it turns out then when you get the ball rolling its actually pretty easy to cut alla tha

So this is exciting no?! The first recipe on the blog! I have recently been given a page in a local magazine to South West London called RiverTribe where I'm gonna be writing plant based recipes every issue, so every month or so. GEEEEEET EXCITIED!! I kicked off with some savoury muffins with a base of chickpea flour, quinoa and sweet potato which were super yum and now for a cheeky sweet treat I give you RAW VEGAN TWIX BARS. Correcto vegan twix that are hella yum and hella e