I’ll be damned if I’m going to give anyone another chance to look down on my plant-based shenanigans simply because i’m not stood at the barbecue, prodding some phallic meat parcel around. This summer, this vegan is prepared.
Sweet and spicy are an excellent combo and when you snuggle them up together inside a carby duvet of wholemeal goodness, you’re in for a wild time.
Life is not pain, guys. Life is faff. And some days we all deserve a faff-free meal.
This recipe is based around ingredients blooming throughout spring, and it’s floral af. Eating it makes me feel wholesome, like there is a small, West Country field inside my mouth. 10/10, would recommend that feeling.
After many moons of an egg-less life, tonight I sat down with a bowl of golden goodness and shovelled it into my mouth like it was the good old days, when ordering Chinese takeaway didn’t give me a crisis of ethics.
Everyone should get intimate with a bowl of intensely cheesy pasta every now and then.
So I’m making this ahead of Valentine’s Day… which I encourage people to celebrate in a multitude of ways, and especially through the medium of sharing food. Do pasta with your significant other/s, order a pizza with your best friend, take your grandma out for tea, share some chips with your dog.
In my continued efforts to prove that tofu is, in fact, pretty bomb, I’ve been drawing inspiration wherever I can for what to do with that versatile little brick of bean curd-y goodness.
These versatile little pillows of fluffy pancakey goodness can be adapted to whatever flavour you so desire. Go a little crazy, get creative. It’s your breakfast, after all.
So I get unreasonably, inappropriately hyped about Christmas every year. I compulsively buy an excess of presents, wrap tinsel around every object I can find, and (most importantly) eat a phenomenal amount of food.
I’m an easy to please human- take some nuts, make them into a butter, put that nut butter into my face, all is well.
I used to eat a lot of corned beef hash as a kid, and that was cool and all, but I’m all about that ‘no animal products’ life now, so in a bid to reintroduce the humble hash, I vegan’ed the heck out of it.