One-pot Vegan Mexican Lentils

This meal is incredibly easy. It just involves chopping up some veg and opening packets/tins. If you have a slow cooker you  can whip this up in 5 mins before work and have a delicious healthy meal ready for you when you get home!

I don’t know about everyone else but when its dark and cold and you’ve been working hard all day its difficult to muster up the energy to start cooking from scratch! I like to batch cook some healthy meals, portion them up and freeze them. It makes life so much easier!


Lentils are incredibly good for you. They contain more fibre than steak, packed full of iron and fibre as well as containing less than 1% fat. WHAT’S NOT TO LOVE?!

Have the stew on its own, or with rice, veggies and some avocado! I love these kind of meals, especially in the winter months. They are warming and filling whilst also being guilt-free.



Serves 6

  • 260 g Green Lentils
  • 1 Large Onion
  • 2 Carrots
  • 1 Green Pepper
  • 3 Cloves Garlic
  • 100g Sweetcorn
  • 1 Tin Chopped Tomatoes
  • 1 Tsp Chilli Powder (to taste)
  • 1 Tsp Dried Oregano
  • 2 Tsp Paprika
  • 2 Tsp Cumin
  • ¼ Tsp Cinnamon
  • Salt and Pepper



  • Chop all the vegetables into small pieces
  • Add all the ingredients to the slow cooker
  • Add an additional 3-4 cups of water
  • Slow cook on ‘stew’ mode, until the lentils are soft or for as long as you can


| 230 Kcals | Fat 1.1 g | Protein 14 g | Carbs 37.5 g |



Krakow Vegan Eats


Many of the vegan places in Krakow offer fast food style food such as kebabs, burgers and hotdogs. By far the best kebab I had was from the cleverly names vegab! I went for the Olymp kebab that had, olives, sundried tomatoes, taziki, sprouts, seitan kebab and salad – which was really delicious.

We also tried the hotdog that is made from tofu which was good, albeit a bit small. We were lucky enough to get a seat inside, its only a small place and very popular. I had the mulled apple juice to warm up as I was freezing but I think that is just a winter offering. They also do a bounty cake for those with room for desert!

Address: Starowiślna 6, 31-038 Kraków, Poland


Market Food

I love Christmas markets. Despite Christmas markets not being a traditional polish Christmas celebration, the market in Rynek Glowny did not disappoint. Full of food and drink stalls and places to buy Christmas gifts. There were so many things on offer such as Polish dumplings, sourdough toast with onions andpickles, pretzels, sandwiches, chocolate covered fruit and more! It is always so lovely to explore the stalls with a hot cup of mulled wine.




Fancying something a little different we made our way to a little Italian restaurant near the main square. Lovely atmosphere and friendly staff, I had homemade tagliatelle aglio de olio, which was so delicious. It is amazing what difference fresh pasta can make to a meal! The waitress was so lovely and veganised the bruschetta for us and brought us extra olives.


Address: Mikołajska 16, 31-027 Kraków, Poland

Two Days in Berlin – A Vegan’s Guide

I spent a few days in Berlin recently and managed to work my way around a few of the vegan restaurants on offer! Berlin has a huge variety of vegan restaurants and café’s, so I was spoilt for choice!


Kopps is a vegan fine dining restaurant in Berlin that is open on weekdays for dinner and on weekends for brunch. I went for the vegan buffet breakfast and the place was packed. You definitely have to book a table if you want to eat here!

The selection of food was amazing, there was cheeses, vegan salami, bread, pretzels, hummus, lots of different salads, tofu scramble, stroganoff, greens, fruit, mousse, chocolate spread, pancakes, stewed fruits, cakes and I’m sure I’ve forgotten some dishes! Everything was fresh, hot food hot and dishes were constantly replenished. I was really impressed! I think this was the best vegan breakfast buffet I have ever been too.

The buffet costs €15, not including drinks or tips. The only down side was that the service was not the best and they don’t provide tap water. However I would definitely recommend trying this place out!

Address: Linienstraße 94, 10115 Berlin, Germany


Lia’s kitchen

Lia’s kitchen is a 100% vegan fast food restaurant with a few tables for dining in. You can choose from four completely different burgers or five big salad bowls. There is also a kids meal and extras to choose from.

We went for the chicken cheeseburger and fries that had seitan strips, ‘feta’ cheese, roasted paprika peppers, rocket, mayo, chilli sauce and homemade fries. We also tried the chicken strips salad that had seitan strips, lettuce, cucumber, tomatoes, red onion, radish and balsamic vinaigrette. The seitan was some of the best I have ever had, everything was made fresh, portions were generous and all for a very reasonable price. It was really great to see a fast food place offering up healthy choices and a good variety of dishes

I would definitely recommend this place. I wish it were closer! I would definitely make it one of my regular dinner spots!

Address: Kollwitzstraße 47, 10405 Berlin, Germany



I cannot resist dumplings. I think most of the menu is vegan, with four different dumpling combinations to choose from we went for; brocilli, shitaki mushroom and tofu; potato, cabbage and carrot; pumpkin and chickpeas.

Prices are pretty reasonable with 18 dumplings for €10.90, although you have to pay extra if you want half steamed half fried! We arrived pretty late so grabbed a takeaway box, the only problem was trying to identify which dumplings were which when they were all in the same container!

Address: Chausseestraße 2, 10115 Berlin, Germany


Curry at the Wall

We headed to Curry at the wall as they offer vegan currywurst and bratwurst! Currywurst and bratwurst are must haves in Germany so I was excited to see that there was somewhere to get vegan versions!

Both were really good, it was a fast and cheap meal that was also very welcome in the cold December weather! If your in the area definitely check it out!


Address: Zimmerstraße 97, 10117 Berlin, Germany

Grains & Berries

I stumbled across Grains & Berries at the Christmas market in Markthalle 9. They make homemade muesli, energy balls and I had the homemade raw snickers.

It was a perfect snack and the owners running the stall were so nice and friendly. They also have a regular food truck!  

Address: Christmas market in Markthalle 9


Spicy Butternut Squash, Sweet Potato and Coconut Soup

Okay, it is official. The nights are drawing in and I definitely have spotted some snow. That means one thing. It’s soup season! Soup is always my favourite lunch on cold days.

This soup is packed full of flavour, its spicy, coconutty and hearty. I am even proud to say that I have converted a few soup-hating friends to soup people with this one!

I made it with a combination of carrots, sweet potato and butternut squash – but you can make this with your favourite root vegetables!

I like to put a spoon of soy yogurt through it just before serving to make it extra creamy.

This makes a BIG batch, so what I do is portion it up and freeze it. It freezes really well and is so easy to just take it out the freezer ready to defrost and enjoy!



  • 1 Large Onion
  • 3 Carrots
  • 1 Medium Butternut Squash
  • 2 Medium Sweet Potatoes
  • 4 Celery Sticks
  • 3 Cloves Garlic
  • 1 Tbsp Coconut Oil
  • 1 Tbsp Tomato Puree
  • 1 Stock Cube
  • 2 Tsp Cumin Seeds
  • 1 Tsp Chilli Powder
  • 1 Tsp Turmeric
  • 1 Tsp Curry Powder
  • ½ Tsp Mustard Seeds
  • 1 Tsp Coriander
  • 1 Can coconut milk
  • 1L Water
  • Salt and Pepper



  • In a large saucepan melt the coconut oil
  • Add the cumin seeds and mustard seeds
  • Fry until they start popping, do not let them burn
  • Add the chilli powder, turmeric, curry powder and mustard seeds
  • Dice the onion and add to the pan
  • Add the tomato puree
  • Dice the garlic and add
  • Peel and chop the carrots, sweet potato and butternut squash
  • Add to the pan with the chopped celery
  • Add half of the water, stock and coconut milk
  • Bring to the boil and simmer until the vegetables are soft
  • Blend the soup until smooth
  • Add the rest of the water if needed
  • Season to taste



Vegan Coffee and Salted Caramel Cupcakes

I love baking. I find it therapeutic and love making tasty treats for people. I don’t do it as often as I like, mainly because if I just bake for myself all the time I will have lots of cakes to eat which wouldn’t be good for my waistline. But every so often an occasion comes up where I can bake and enjoy the fruits of my labour.

These cakes are super sweet so scroll down at your own risk!

Still with me? Great! Let’s bake.

I couldn’t decide between baking salted caramel cupcakes or coffee and walnut cakes. So I decided I didn’t have to choose! Coffee and salted caramel cupcakes were born.

I like the coffee flavour to be strong. Hence the 3 teaspoons! If you prefer a more mellow flavour just add a little less. Or omit it from the icing.


Serves 6

For the cakes:

  • 150 g Self-raising Flour
  • 3 Tsp Instant Coffee + 2 Tbsp Boiling Water
  • 1 ½ Tbsp Golden Syrup
  • 75 g Butter
  • 75 g Light Brown Sugar
  • 150 mL Soy Milk
  • 1 Tsp flaxseed + 2 Tsp Soy Milk

For the salted caramel:

  • 120 g Dairy-free Butter
  • 200 g Dark Brown Sugar
  • Sprinkle of salt
  • 1 ½ tsp Vanilla Essence
  • 60 mL Soy Milk

For the frosting:

  • 200 g Icing Sugar
  • 2 Tsp Instant Coffee + 1 Tbsp Boiling Water
  • Half of the salted caramel


For the cakes:

  • Mix the flaxseed and 2 Tsp soy milk in a small bowl and set aside
  • In a large mixing bowl, mix the butter and sugar
  • Add the milk, coffee, golden syrup and flaxseed mixture
  • Add half the flour and mix well
  • Add the other half of the flour and gently fold into the mixture
  • Add the mixture evenly into bun tins
  • Bake for 20 minuets at 180oC

For the salted caramel:

  • Add all of the ingredients to a saucepan
  • Warm up gently on the hob
  • Gently mix until all the ingredients are combined and melted
  • Turn of the hob and allow to cool

For the icing:

  • Sieve the icing sugar into a large bowl
  • Add half of the salted caramel and the coffee to the bowl
  • Mix well
  • Add more water if too thick, add more icing sugar if too thin


  • Once the cupcakes are cool pour over 1-2 tsp of the salted caramel over each cupcake
  • Pipe the icing onto each cupcake (I use a piping bag but a freezer bag or homemade one with baking paper works)
  • Pour over more salted caramel
  • Add any other decoration you like



Savoury Veggie Pancakes (Vegan)

I love brunch. I’ve written about it before. I love waking up without an alarm on a weekend, making a nice coffee and having the time to make a yummy breakfast. Bliss. Mayble I’ll watch some TV. Maybe I’ll read my book. Maybe I can sit outside. Ahh weekends J

Usually I would feel like something sweet such as pancakes, waffles or porridge, but sometimes I want savoury. Now, usually savoury breakfast items would be limited to toast (there’s nothing wrong with toast especially when it has avocado on top), but I decided I wanted something with veggies and I also wanted to do a bit more cooking than making toast!

Flaxseeds are a fantastic option to replace eggs. Chia seeds work really well. You just need to add some milk (your choice which or water) and set aside for as long as you can to thicken up.

I had some left over broccoli and sweetcorn in the fridge, half a courgette and hey-presto! With a little creativity these savoury pancakes were born.

I mixed the two tablespoons of self-raising flour with the vegetables, not to the batter. This is to coat all the vegetables with the flour, which allows them to mix better with the batter.

I topped them off with avocado and cherry tomatoes. So good.



Makes 7 Pancakes

  • 100 g Cooked Sweetcorn
  • 75 g Cooked Broccoli
  • 30 g Spring Onion
  • 50 g Grated Courgette
  • 1 Tbsp Flax Seed + 2 Tbsp Soy Milk
  • 100 g Spelt Flour
  • 1 Tsp Baking Powder
  • 2 Tbsp Self-raising Flour
  • 250 ml Soy Milk
  • Salt and Pepper
  • Oil/oil Spray (for frying)


  • Mix the flax seeds and milk in a small bowl and set aside
  • Mix the sweetcorn, broccoli, spring onion and courgette in a large bowl
  • Add the self raising flour to the vegetables and mix well
  • In another bowl combine the spelt flour, baking powder, soy milk and flax seed mix to make the batter
  • Add the batter to the vegetable mix
  • Season with salt and pepper
  • Spray a frying pan with a little oil and fry the pancakes for a few minuets on each side until golden brown

| Per Serving | 110 Cals | 4.4 g Protein | 18.3 g Carbs | 1.7 g Fat |

Energy Balls/Raw Brownie Bites

These energy balls are a staple in my house. I actually have the cutest little container where I keep a few with me at all times.

*told you*

They genuinely do give me the energy to keep going when I feel like I’m flagging in the middle of the day, or work great as a quick pre-workout snack. Not to mention the many other benefits which I have decided to outline below:

1) Yummy
2) Refined sugar free
3) Source of protein
4) Source of healthy fat
5) Contains fruit
6) Healthy snack
7) Tastes like chocolate
8) Cheap (*Ahem* compared to some brands)
9) Easy to make
10) Only three ingredients
11) Can double up as desert/raw brownies

The downsides:

1) You need to make them yourself

2) You will become addicted

Have I convinced you yet?

One thing I will say is that it helps to have a decent blender. If you have a weak one/smoothie maker – fear not! I have options! You can either sub the nuts for pre-made nut butter, or you just have to take some time blending the nuts and not let your blender over heat. If it starts getting hot and making a terrible screeching sound its probably a sign to stop! (I speak from experience and two blenders later…)

For this recipe I use almonds, but you can use any nuts you like! Peanuts work really well. If you don’t have cocoa nibs unsweetened cocoa powder works just as well.

Sometimes I add a sprinkle of cinnamon and if I’m feeling extra fancy I will decorate them too with icing sugar, cocoa powder or ground nuts.


12 Servings

• 100g Almonds
• 200g Dates
• 50g Cocoa Nibs


• Blend almonds until smooth
• Grind cocoa nibs
• Add cocoa nibs and dates to the blender
• Blend well
• Split mixture into 12 portions
• Form into balls
• Store in a airtight container in a cool dry place

| Per Serving | 119 Cals | 3 g Protein | 13 g Carbs | 6.5 g Fat |

Dolma b’Zait (Vegetarian Stuffed Vine Leaves)

Growing up this one was of my all time favourite Arabic dishes. This recipe has been passed down from generations to generations in my family – and now it is time for me to share it! Developed by my grandmother, all credit goes to her.

There is a meat version but this vegetarian version, happens to be completely vegan!

Dolma was always such a treat, as we didn’t make it that often. Mainly because it can takes some time and is gone in a flash!

This is the type of dish that you don’t make alone. You sit comfortably around a table with family or friends, take your time, chat and cook.

You can make this dish in advance, as traditionally the vegetarian version is eaten at room temperature with yogurt and salad.


  • 1 Large Jar of Vine leaves
  • 2-3 Cups Long Grain White Rice
  • 2 Tablespoons Pine Nuts
  • 1 Cup Chopped Fresh Parsley
  • 1 Cup Chopped Fresh Coriander
  • 1 Cup Chopped Fresh Dill
  • 2 Cups Chopped Spring Onions
  • 1 Small Onion
  • 7 Cloves of Garlic
  • 1 Tin Chopped Tomatoes
  • 2 Tbsp Tomato Puree
  • 1 Tbsp Tamarind Paste
  • 1 Tsp Salt
  • Vegetable Oil


  • Finley chop all the fresh herbs and set aside
  • Lightly brown the pine nuts in a dry frying pan and set aside
  • Rinse and drain the rice
  • Finley dice the white onion and garlic
  • Heat up some vegetable oil in a large pot and fry the spring and white onion and garlic until soft
  • Add all the herbs to the pot and fry
  • Once wilted, add the tomato puree, tin of tomatoes and rice
  • Mix well
  • Add the pine nuts
  • Remove from the heat
  • Roll the dolma
    • Take one vine leaf and lay it flat on a surface
    • Add 1-2 tsp of the stuffing in the centre of the leaf in a sausage shape
    • Bring the bottom of the leaf over the stuffing
    • Fold in both sides of the leaf
    • Roll the remaining leaf around the stuffing
  • Place some vine leaves or chopped potatoes at the bottom of a large pot
  • Arrange the dolma in the pot, taking care not to squash them (you need to leave room for the rice to expand when it cooks)
  • Place a plate on top of the dolma to weigh it down
  • Pour over the tamarind paste and salt
  • Add boiling water until the plate is covered
  • Bring the water to boiling point
  • Reduce the heat to low and cook for 40 minuets
  • Remove from the heat
  • Allow to slightly cool

Sweet Potato Gnocchi (Three ingredients, Vegan and High Protein!)

This is gnocchi with a twist! This three ingredient gnocchi was surprisingly simple to make, really tasty and has a little extra-added protein!

I love sweet potato, they can have a lot more flavour than white potatoes and have numerous health benefits too! Compared to white potatoes they have more fibre, vitamin A, vitamin B, calcium, manganese and thiamine. As well as fewer calories and carbs!

Vital wheat gluten is what the increasingly popular meat substitute seitan is made from, it is a protein power house (75%) and very low fat (1-2%). I often experiment with my recipes by adding a little to pastas, breads, cakes etc. to increase the protein content without compromising on taste! Seitan itself isn’t for everyone, it is quite chewy and has a distinct flavour. But if you add a little to your cooking I promise you wont even notice it is there! If you don’t have vital wheat gluten in your cupboard don’t worry – just add 1 tbsp more flour.

I served them with my homemade basil pesto and a sprinkling of pine nuts. Find the recipe here.


Serves 2

• 1 Medium Sweet Potato
• ½ Cup White Plain Flour
• 1 tbsp Vital Wheat Gluten


• Stab the sweet potato with a sharp knife multiple times
• Microwave for a few minuets until soft
• Allow to cool
• Cut the potato in half and scoop out the flesh
• Mash up until smooth
• Add the flour, vital wheat gluten and salt
• Mix well and knead for a few minuets
• Roll the dough into long strips, approx. ½ – 1 inch thick
• Cut into 1 inch pieces
• Bring water to the boil in a large pan
• Place the gnocchi into the water
• Allow to cook for approximately 5 mins (the gnocchi will float to the top once cooked)
• Remove from the water and serve

| Per Serving | Cals 222 | Protein 11g | Carbs 42g | Fat 1g |

Banana, Carrot, Courgette and Chocolate Dairy-free Loaf

Is it just me that immediately thinks ‘Banana Bread!’ once I see an over-ripe banana in my fruit bowl?

This banana bread is a little different, with more fruit and vegetables thrown in to make a seriously moist and healthy cake! This guilt-free loaf is healthy enough to justify eating it for breakfast, but sweet enough that it counts as desert! Yay!

But there’s chocolate in it – that can’t be healthy I hear you say – well let me convince you otherwise. If you choose a dark chocolate it is packed full of fibre, iron, magnesium and antioxidants. It has also been proven to lower the risk of cardiovascular disease as lowers the bad cholesterol (LDL) in your blood and raises the good cholesterol (HDL), and it tastes so good! Note: this doesn’t mean you can eat bucket loads of chocolate every day – it is still calorific and can be full of sugar (sorry!).

Sometimes I like to slice the loaf, freeze it and whenever I feel like some just pop it into the toaster and drizzle some honey or syrup over it for a comforting snack. However, it is rare that it lasts long enough to need freezing…!


Serves 10

  • 1 ¼ cups whole wheat bread flour
  • ½ cup self raising flour
  • 1 tsp cinnamon
  • ½ tsp baking soda
  • ¾ tsp baking powder
  • ⅓ cup sweetener
  • ½ cup dairy free dark chocolate chunks
  • ½ cup walnut pieces
  • 1 ripe mashed banana
  • ⅓ cup coconut oil
  • 2 tbsp soy milk
  • 1 tsp vanilla extract
  • ½ cup grated courgette
  • ½ cup grated carrot
  • ½ cup apple sauce


  • Combine flour, baking powder, baking soda, cinnamon and sweetener
  • Add the grated courgette and carrots to the dry ingredients
  • Mash the ripe banana
  • Combine the banana, apple sauce, soy milk and coconut oil
  • Add to the other ingredients and mix well
  • Add the walnuts and chocolate and fold in
  • Pour into a lined baking tin
  • Bake at 180oC for 50 minuets until golden brown

| Cals 173 | Protein 3.9 g | Carbs 24.6 g | Fat 7.4 g |