Popular/Featured
A hot and hearty meal for when the weather starts getting chilly! A creamy and fragrant peanut broth with buckwheat noodles, crunchy pak choy and spicy TVP for protein. A big thanks to my sous chef and lover, Jy Simpkin, for helping me cook up this recipe on our beautiful getaway to Zoarii House in…
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A combination I can’t (and won’t) get out of my head. A healthier date and banana cake that is vegan and refined sugar-free. It’s topped with an easy to make almond caramel and a lush cashew protein cream. The perfect cake for entertaining or if you just want to treat yourself to something sweet.
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This caramel, banana and chocolate date bark is the perfect easy, sweet treat for Valentine’s Day because who has time for complicated desserts? It’s got juicy Medjool dates and banana slices as the base, a gooey tahini caramel that’s basically magic and a smooth layer of creamy chocolate on top. It’s chewy, sweet, and rich…
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This is my take on Palak Paneer, minus the paneer and plus tofu. Traditionally, Palak Paneer consists of cooking paneer, an Indian cheese, in a rich and creamy spinach gravy. By swapping out the paneer for tofu, you still get to experience a similar taste, texture and amount of protein for a hearty mid-week dinner.…
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I’m a sucker for a noodle salad, especially when it packs the flavour and protein that this one does! Featuring soba noodles for the slurp factor, crispy baked tofu and edamame beans for protein and cucumber, spring onions, coriander and mint for freshness. The star of the salad is the miso tahini sauce, which is…
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Dips are one of my favorite foods for several reasons. First and foremost, they’re absolutely delicious. Especially when roasted vegetables are added, giving the dip a smokey flavour, like this one. Second, they’re incredibly easy to make. Usually, all you need is an oven and a food processor. And last but not least, dips are…
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A salad bursting with vibrant colors and bold Mediterranean flavors. It features a creamy, high-protein tofu dip as the base, topped with a mix of roasted sweet potato, chickpeas, fresh tomatoes, cucumber, and a handful of herbs. After enjoying it for lunch every day this week, I can confidently say it’s nothing short of a…
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I can’t understand why people are so scared of adding chickpeas to a dessert. You can’t taste them, they add extra fibre and protein and they make desserts SO much more fudgy. There is literally no downside. In saying that though, I am a bean girl. I could (and do) eat beans day and night.…
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Have carrots lying around in the back of your fridge? My roasted carrot and butter bean dip is the best way to use them up! It’s as simple as roasting the carrots, throwing them in a food processor with a few other ingredients and serving. Perfect as a snack with toasted baguette slices, crackers or…
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I love a good noodle dish. And by “good,” I mean one that’s drenched in a thick, oozy, and flavorful sauce. The kind where, after each slurp, there’s an extra layer of sauce still clinging to your lips, just waiting to be licked off. Mmmmm, delicious. These peanut gochujang noodles do exactly that! But the…
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