Ingredients 2 tbsp Paprika (I used smoked) 1 tbsp Italian dried herb blend Garlic (3 cloves – less if you’re not a garlic fan) 1/2 of a red chilli Red onion Bunch of kale 1/2 a pack of spinach 1 pepper 1 carrot 1/2 a pack of runner beans 1/2 a broccoli head 1/2…read more
Follow my blog with Bloglovin There is nothing better to remind me of how quickly the year is already going than my third monthly Vegan Kind delivery of the year! The good thing about the year going so quickly is that it means Spring is nearly upon us, meaning I can (hopefully) wave goodbye to…read more
There is nothing I love more than having a bowl of soup (or three) on a cold winters day, and this delicious carrot and coriander soup is exactly what you need to beat those January blues. It is simple, quick and low fat, so perfect to whip up when you can’t really be bothered to…read more
As it is Bake Off time of year, I got inspired to get in the kitchen and try my hand at making some delicious treats. Today, since I had a load of very ripe bananas, I decided to try and make banana bread. However, since I am trying to be healthy as I’ve just got…read more
I’m sure you’ve all seen potato skins loaded with bacon, cheese and all sorts of other meat and dairy products, so we decided to come up with a healthier, vegan version that is completely guilt free, but also completely scrumptious! Cut sweet potato in half and bake for around half and hour at around 220…read more
Who doesn’t love Mexican food? If you’re vegan and finding it hard to get the taste of authentic Mexican food without the cheese and sour cream, this is the recipe for you! These are not only super healthy and quick, but are incredibly tasty too!