I know a lot of people who would like to try out a few Vegan meals but who also don’t like to cook, so this one’s for you!
I never used to be that much of a cook before I went vegan and fell in love with cooking, so I totally feel you. I didn’t know how to cook rice, I had no idea about herbs & spices and my faviurite dinners were ones I could make entirely from the freezer, usually Kiev, chips & beans.
There is absolutely nothing wrong with a freezer dinner, I still have them loads, but I would LOVE it if you could switch perhaps one or two of those meals to a vegan version. It’s all about baby steps!
So I thought I’d throw together a few of my favourite super easy meals which take very little preparation and only use a few, simple ingredients. View Post
BRUNCH BRUNCH BRUNCH
Webster’s dictionary defines Brunch as ‘a meal usually taken late in the morning that combines a late breakfast and an early lunch’
Accurate, but I’d also like to add that it’s like regular breakfast but no-one is allowed to bat an eyelid if you add chips or a side of fizzy pop/booze into the mix.
Bonus fact, the first known use of the word was way back in 1895. View Post
Sausage, Baked Beans and Mayo Pasta
I have to admit this is one of my absolute favourite meals. It’s comforting, it’s easy/cheap to make and it is delicious!
I make it when I want junk food, I make it when I don’t have much in the cupboards/fridge. I probably make it once or twice per month and usually as a meal for one as my Husband is so not on board with it.
It is definitely makes me feel like a (proud) garbage person when I make it. If you aren’t familiar with garbage people then you need to make yourself a Jason Mantzoukas fan immediately, watch The League, listen to the How Did This Get Made Podcast and watch him on the Chris Gethard show and fall in love. Or if you don’t have time for love, think of this recipe as Disgusting Uni food (tuna pasta mixed with pot noodle) or what a Teenage Boy would make if left home alone with no pizza money.
Chimichurri is an Argentinian sauce made from parsley that is traditionally used as a garnish for steak and it’s super fun to say.
I first tried it at Club Mexicana as they use it on their infamous Tofish Tacos. From the second I took my first bite, it was love. We started making our own version at home to tide us over between CM visits.
Chimichurri sauce is lemony, garlicky, fresh and zingy. I would highly recommend making up a batch and smothering it on top of some homemade Tofish Tacos ASAP!
1 large handful of parsley (remove as many stalks as you have the patience for)
40ml of good quality oil (I used rapeseed but olive oil is great too)
Juice of 1 lemon
5ml white vinegar (optional, but I like it)
2 pinches of chilli flakes
2 pinches of good quality salt
4-6 cloves of garlic (roughly chopped)
Throw everything into a pestle & mortar and bosh the ingredients together until everything is nicely mixed.
You will find that the oil will separate and that is fine, just stir it up before spooning on to your meal. The oiliness of the chimichurri is it's true beauty!
My friend Shenaz recently popped over for dinner, I made us a giant batch of Bel Phuri based on the recipe on Ava’s blog – click here to throw your tastebuds a party.
Alongside our tasty Bel Phuri bowls, I whipped us up a couple of Mocktails to wash everything down with. I invented this drink especially for Shenaz as I know she’s a big Lychee fan and it went down a treat! View Post