Vegan food, travel and lifestyle
It’s unlike me to make a mild curry; I’m normally a fan of heat and spice and more heat. But I wanted to try something I’d never made before and when my friend found a recipe for a korma with cauliflower and aubergine, two vegetables I love but have neglected of late, I couldn’t goContinue reading Recipe: Cauliflower, Aubergine and Green Bean Korma
You know a place has good food when the staff all sit down together in the restaurant to eat their lunch! That was certainly the case at the modern but charming BVeg vegetarian restaurant in Florence.
I have seen loads of recipes for beetroot gnocchi before and it looks amazing, so I figured surely beetroot with gnocchi would surely be delicious.
Located just off a quiet piazza, away from the dingy streets of Naples, vegetarian restaurant Un Sorriso Integrale is like a little slice of heaven. And after eating pizza, pasta and bread for days on end, a menu filled with tofu dish after tofu dish was a sight for sore eyes!
As a firm believer in not eating animals, I won’t wear them either. Or put my cash and cards in them. Or upholster with them…Continue reading Why Leather Isn’t in My Wardrobe
I was a weird kid. Partly because I was the kid whose favourite food was fruit. Not chocolate, not ice cream, not even peanut butter or cheese sticks. Plain old, disgustingly healthy fruit.
Today there was a sweepstake at work for the Grand National horse race tomorrow. It’s a huge event that the whole country, race fans or not, gamblers or not, seems to get involved in.
I finally made it down to Brighton at the weekend and although it was hardly sip-cocktails-on-the-beach kind of weather, the stormy skies were perfect for spending the day at an indoor festival and eating my weight in food!
We’ve been having a bake sale at work to raise money for Comic Relief. I made my vegan banana muffins last week but unfortunately, my bananas weren’t quite bake-ready (brown and squishy), so they weren’t as tasty as last time. Still good, just not epic.
I rarely follow a recipe to the letter. Generally, when trying something new I will raid my cookbooks and search online, then combine elements from a whole bunch of different recipes that I like. Most of the time, this works quite well.