After searching online for a good sweet and sour sauce recipe, I ended up experimenting and making up my own! A perfect midweek or weekend treat – ideal with aubergine, any veggies, or perhaps some crispy tofu.
Ross usually orders a Peking sauce from our local takeaway, and I’m always somewhat wary of what goes into that luminous red sauce. So, if you’re a fan, but have always hoped for a slightly healthier option, this one is for you!
I’ve had some pancake disasters over the years, but these are definitely a winner. Simple, fluffy, American style pancakes that are perfectly paired with fruit, nuts, maple syrup or chocolate… Or all of the above!
Plus, compared to conventional eggy pancakes, these have a lower saturated fat, cholesterol and calorie content – and they taste exactly the same! Promise!
Here’s my vegan take on okonomiyaki, a traditional Japanese savoury pancake. Apparently, loosely translated, okonomiyaki means “what you like, grilled” – so as that suggests, it’s a pretty flexible dish!
They’re quick, easy, you can add whatever you like – and most importantly, they’re delicious.
Thai food is my favourite. We had some incredible yellow Thai curry from a stall at VegFest, Bristol recently, and I had to try and recreate it. So, behold, a nice simple recipe with some real authentic flavours!
Don’t be put off by their healthiness – these really are amazing!
So easy, and so delicious. I’m not totally sure how a pile of leftover carrots can transform so easily into tasty sausages (minus the dead animal bits), but I’m completely on board. This recipe was modified slightly from Clean Eating Veggie Girl – thanks, Hannah!
The ‘BBQ pulled pork’ style enoki mushrooms were inspired by a recent trip to China. Vegan food was somewhat limited in the part of Beijing where we were based, but we found an amazing little cafe who served great BBQ food. In my opinion, even tastier than pulled jackfruit!
I buy enoki mushrooms from a local Chinese supermarket, but most bigger supermarkets also stock them. So, on to the recipes…
This is the first time I’ve attempted to make my own red Thai paste, and I’m so glad I did!
Simply chop everything up and throw into a blender – 10 minute total prep time. The perfect way to spice up (or down!) your Thai curries.
Add some veggies and coconut milk, and you have yourself a perfect curry!
Yes, there is mac ‘n’ cheese on this pizza. We couldn’t decide which to have – so we compromised. Admittedly the compromise involved a lot of carbs… but I regret nothing. It was amazing!
Making your own thin and crispy pizza base could not be easier!
Add any toppings you fancy, and why not make some incredibly simple potato and carrot cheese to go on top?