These vegan corn fritters are very easy to make with just a few simple ingredients and are totally oil free. Served with a sweet and savoury maple-chipotle sauce and cool avocado, they’re great for breakfast, lunch or dinner! There must be a million and one different ways to make vegan corn fritters. I’m sure I checked at least 50 different recipes trying to figure out the best technique: with or…
Sprouted lentils are tasty and great for sandwiches, salads, wraps and Buddha bowls. If you’ve ever wondered how to sprout lentils at home, let me tell you that it’s easy and totally worth it. Cheaper than buying sprouts at the supermarket, home sprouted lentils are versatile and packed with flavour and nutrition! Roll out your shag carpets, it’s sprouting time! Over the last few months I’ve totally gotten into “hippie”…
This vegan breakfast potato polenta bowl is an easy, comforting dish to make for a lazy Sunday morning breakfast (or brunch). Fried potatoes tossed with green pepper, zucchini and blistered cherry tomatoes over a bed of creamy polenta is all you need to wake up in the morning, especially after a late night out! For those who prefer savoury to sweet breakfasts, this breakfast polenta bowl is for you! If…
Are you new to a plant-based diet and fearing tofu? You’ve heard that it’s bland and think you won’t like it? Perhaps you’ve tried it a couple of times and really didn’t like it. BUT you’d be willing to give it a try if you just knew what to do with it! This is a question that I’ve seen come up time and time again in vegan social media groups.…
Tacos for breakfast, ummm… yes please! This recipe for vegan egg and chorizo tacos is not only quick and easy to put together, they also freeze well for make-ahead vegan breakfast tacos any day of the week. Think tacos for breakfast is weird? Well, these tacos are so good you’re gonna want to have them for lunch and dinner too! I have to say that these make-ahead vegan breakfast tacos…