Wholewheat Pancakes

This is the best vegan pancake recipe I have found and adapted so far!

170g wholewheat flour

1 tsp baking soda

1/4 tsp salt

2 dessert spoons sugar

4 dessert spoons vegetable oil

360 ml soya milk

(125g blueberries or raspberries)

Add everything except the fruit into a bowl and blend until combined. Cook on a pan at low-medium heat until golden then flip and cook the other side until it is the same.

Serve with maple syrup. Peanut butter is also good.

Quick and easy crumble in a cup

I am so proud of this idea. I love crumble of any kind. It is possibly my favourite dessert.

Crumble in a Cup

Handful of oats

1 tbsp vegetable Oil

1 tbsp ground almonds


1 tbsp brown sugar

Fruit (I used 1/4 cooking apple and some frozen mixed berries)


So I kind of eyeball this one whenever I do it. I am a big fan of the actual crumble bit so I tend to make that layer pretty big, depends on how you like it. So in a small bowl put in the oats, then the ground almonds, then some brown sugar. All depends on how big your cup is going to be. Sprinkle in some cinnamon. Pour in the oil and mix it up. You want enough oil so that the dry ingredients just start to stick together like bread crumbs.

In the actual cup put in your chopped apple and berries, drizzle some honey on top. I wouldn’t add the honey if you were using eating apples. Pour the crumble mixture on top and stick the cup in the microwave on medium heat for 2 minutes. Please make sure it is a microwave safe cup.

Serve with ice-cream or cream or it is also lovely on it’s own. Just be careful not to burn your tongue!

Lentil Tortilla Filling

This is a winner. One of my housemates, Ciara, is not a fan of too much spice so I was pretty conservative with the chilli powder and tobasco. Feel free to go crazy.

Chilli Lentils

1/2 cup lentils

1/2 aubergine, chopped

1 red bell pepper, de-seeded and chopped

1/2 onion, chopped

1 clove garlic, crushed

1/2 can chopped tomatoes

1/2 tbsp tomato purée

1/2 tsp cumin

1/2 tsp chilli powder

tobasco sauce

salt and pepper.

Cook lentils in 2.5 cups boiling water for 10 minutes.

Fry the onion on low-medium heat for 2 minutes.

Add garlic, aubergine, pepper and chopped tomatoes to the frying pan and simmer for 5 minutes.

Add the tomato purée, cumin, chilli powder and tobasco (to taste) to the pan.

Turn up the heat to medium and cook until the aubergine turns golden and mushy.

Add in the lentils and stir until heated through.

Season to taste and serve with wholegrain tortilla wraps.

Packed lunch

So I am a huge fan of packed lunches. I bring them into college/work everyday because they are a great way to save money and are usually delicious, not to brag or anything. I don’t know about anyone else but the restaurants and cafés on my campus are scandalously expensive and not very vegan friendly

Potato Salad

225g baby potatoes, boiled and chopped

1 tbsp olive oil

1/2 leek, chopped

50g button mushrooms, chopped

75g chopped tomatoes

1 tsp tomato purée

1 clove garlic, crushed (optional)

1/2 tsp mixed herbs

With this salad you can make it the night before and put it in the fridge in your lunch box overnight so there is no panic in the morning!

Heat the olive oil in a frying pan on low-medium heat. Add in the leek and garlic. Allow to cook until the leek begins to soften, about 5 minutes.

Turn down the heat to low, add in the soya milk, tomatoes, herbs and tomato purée, allow to thicken slightly, this should take another 5-10 minutes.

Add in the baby potatoes et voila!

The other tuboware contains a Forest Fruits soya yoghurt, some frozen berries and mixed toasted seeds. That was my mid-morning snack.

Chickpea and Sweet Potato Patties

This is probably one of my favourite recipes that I have come up with since starting to eat a plant-based diet.

400g can chickpeas

320g sweet potato

1 leek, sliced

2 cloves garlic

1 tsp mixed herbs

1 tbsp soy sauce

few drops tobasco

150ml veg. stock

4tbsp wholegrain flour

50g wholegrain breadcrumbs

olive oil

Roughly chop the sweet potatoes and put into boiling water to cook for 20 minutes.

In a large frying pan heat 2 tbsp olive oil on low-medium heat. Add in the leek and the garlic. Let it cook for ten minutes, stirring occasionally.

Add the mixed herbs, drained chickpeas and stock to the leek and garlic. Stir until thickened then add the soy sauce, flour, breadcrumbs and tobasco. You can also season at this point.

Drain the sweet potatoes and mash in a large bowl. Add the mixture from the frying pan and mash it all together

Allow to cool and then mould into 12 patties about 1cm thick.

Cook in a frying pan on medium heat, with just enough oil to grease the pan, for 4 minutes a side.

Serve! (I love them with ketchup)

Vegan Chilli Con Carne

Okay so here’s me getting back on the horse! I made this a while back and all my housemates (none of them being vegan or vegetarian) loved it. Super easy and cheap for students.

Vegan Chilli Con Carne

1 tbsp vegetable oil

1 onion, peeled and chopped

1 red pepper, de-seeded and chopped

1 garlic clove, crushed

1 x 400g can chopped tomatoes

2 x 400g can red kidney beans

100g red lentils, cooked as per the packet

2 tsp paprika

1 tsp chilli powder (or one fresh chilli, de-seeded and chopped finely)

salt and pepper

1 tsp sugar

Heat the oil in a large pan (it has to be big enough to hold everything) and fry the onion and pepper for ten minutes then add the garlic and tomatoes.

Drain the red kidney beans and lentils and add to the tomato mixture, together with the paprika and chilli powder.

Simmer for about 15 minutes, then season with salt and pepper and sugar and serve. (serves 4)


I served this with wholegrain rice and. . .

Breadcrumbed Mushrooms (for two)

Some mushrooms, however much you want!

one slice of wholegrain bread, crumbed

1tbsp olive oil

1 dessert sp honey

1 clove garlic, crushed

1/2 tsp cumin

Mix together the oil, honey, garlic and cumin in a small bowl. Dip the mushrooms into this mixture and then into the breadcrumbs until fully coated.

Cook in a frying pan at medium heat for approx. ten minutes or bake in an oven at 180 degrees celsius for 20 minutes.

I even went posh and added parsley garnish.




Well folks, I’m back!

This semester has been particularly crazy as I have been getting used to all of the new drains on my time,  including a part-time job and several committee roles in clubs and societies. While I definitely am a believer in the saying: “if you want something done, give it to a busy person”, I find myself doing things for other people more often than I do things for myself.

The above are the reasons why I have been absent, but I have learned (I think!) how to juggle all of my commitments and finally find time to pursue love of food properly.

My severe lack of time also led to me straying from my plant-based diet to the extent that I no longer feel I am following one at all. This is what I regret the most but I am trying to get back on the horse, hopefully with more conviction this time round.

Look forward to my backlog of recipes being thrown at you in the coming weeks.

Bisous x

Sweet Potato Fries


I whisked these up one evening for myself  and roommates. Super quick and tasty!

Sweet Potato Fries

Sweet Potatoes chopped into wedges

Olive oil




Fresh chill (optional)

Heat up the oil in a pan on medium high heat. Add in the sweet potato with the seasoning to taste. Make sure it’s all tossed up so the fries are evenly coated with the flavoring.

Cook for about 2 minutes and then make sure they are all turned so nothing burns.

I really like them with ketchup. . . Up to yourselves!

Carrot Cake Cupcakes

Presenting the second of my 80 flavors!


I brought these to a Law Society party down the road. Everyone who tried one said they were delicious. Unfortunately I did not get to have a sample!

Clarification: So I am following the China Study diet or lifestyle or whatever you want to call it but I do allow myself to eat one of each of the cupcake batches I make. I also eat chocolate every now and then. I am only human after all.

Carrot Cake Cupcakes

130g flour

105g sugar

1 tsp cinnamon

1 tsp bread soda

1/8 tsp salt (a pinch really)

1.5 cups grated, raw carrots

2 eggs

2/3 cup veg oil


Preheat oven to 350 degrees F or 180 degrees C. Sieve dry ingredients into a bowl and mix in the carrots. Add one edge at a time and beat well with an electric mixer after each. Spoon into cupcake cases in tin. (I think it made roughly 16 cupcakes because I was generous with the amount I put in each.) Bake for 12-15 mins.

I used buttercream icing for these and then made the little carrot out of fondant icing. I wasn’t bothered walking to the shop to get cream cheese for the real deal. The color of the carrot was a bit disappointing because I was using the colored writing icing in an attempt to make the fondant orange. Student budget! What can you do? I also sprinkled brown sugar on top.