Vegan flapjacks

Superfruity Flapjacks

Vegan, gluten-free, nut-free, refined sugar-free but NOT free from FUN 😉

These flapjacks are just heavenly – perfectly chewy, just sweet enough and SO more-ish. They are fully allergy-friendly too, as they are free from nuts, dairy, gluten and refined sugars. Where regular flapjacks use golden syrup, sugar and butter, these are made with lower GI and natural carob syrup, coconut sugar and coconut oil instead of butter.

Embracing Veganuary with Cook First

It can be hard being the only vegan in a family or a friendship group, particularly when you want to entertain. But being sociable while sticking to Veganuary has never been easier or more delicious! These two dishes will certainly impress your guests – and might even convert them to Veganism! So nutritious and sumptuous, they’ll never even realise they’ve eaten a purely plant-based meal.

Creamy wild mushroom soup

Creamy wild mushroom soup – without the cream! [vegan + gluten free] You don’t need butter or cream to make a heavenly, velvety, rich soup. This recipe transforms a handful of basic ingredients in to a gloriously comforting and flavourful winter dish. Preparation time: 5 minutes Cooking time: 25 minutes Serves 3 – 4 Ingredients Handful of dried mushrooms, soaked …

Recipe: Spanish Omelette

Creamy Spanish omelette always brings me comfort – I first started making it back when I was 17, and wanted to cook something that seemed impressive when my mates came over. Over time, I ended up spending more time in the somewhat healthier veg-packed frittata territory, but it’s nice to know that every once in a while I can snuggle …

Recipe: Vegan Bolognese with Creamy Polenta

After years growing up on Quorn spag bol, I’ve spent a long time in search of something that hits a nostalgic spot without being the same old boring thing. And even though it’s rare I use any meat-replacement product these days, pairing a chunky vegan bolognese with soft, creamy polenta has managed to do just that. For those inevitable leftovers, …

Recipe: Traffic Light Butternut Stacks

One of my favourite breakfasts, traffic light squash stacks somehow works for everyone – meat-free, dairy-free, pulse-free and gluten-free. Not to mention that seeing its colourful red chilli, yellow pepper and green avocado mash in the morning can’t help but put you in a cheery mood for the rest of the day. Serves 2 – ½ tbsp. olive oil – …

A pig’s Tale

My farm to table experiences: Today my farm to table blogging/life experience began! And where better to begin than in the beautiful New England town of Nashua, New Hampshire. I initially thought farm-to-table living would be a simple process, like giving up red meat (bad example) or consuming less dairy. How wrong was I! Food labels, awkward conversations with waitresses …

Recipe: Pappardelle Roma

Like most people, I live for pasta – and more specifically, this pasta dish. Juicy baby plum tomatoes, lashings of garlic and a decent glug of rich olive oil will take you a long way to happiness, and the best thing is, it’ll only take ten minutes! If I’m trying to impress or feeling particularly cheeky, I’ll whizz an extra …

RECIPE: Hannah’s vegan country jumble

This is a great way to use up food in your cupboards and veg drawer for easy dinners and office lunch leftovers. It’s the kind of meal I go to when my veg isn’t quite tip-top but I don’t want to throw anything out. Feel free to play around with grains and pulses – I’ve been known in my time …