Whilst I love granolas and sweeter options, this is deliciously savoury. It's so satisfying and really quick to make. 

While many granolas are available on the market, nothing compares to homemade versions. Making your own granola is a comforting and economical way to feed hungry families, especially since oats are inexpensive when bought in bulk. Once you start making granola regularly, you'll likely have a variety of dried fruits and seeds on hand, allowing you to personalise the recipe based on your preferences or available ingredients.

This pesto is not only gorgeous but incredibly versatile. You can slather it on bread to elevate a simple sandwich or mix it into a bowl of pasta for a quick and comforting meal. While it’s best enjoyed fresh, it only takes three minutes to prepare and blend!

These flavourful beetroot, chickpea, and miso vegan burgers are a delicious and nutritious option for any meal!

As many of you know, I’ve been vegan for almost four years now. My decision was driven by environmental and animal welfare concerns.

These past few years have been incredible as I’ve navigated the journey, constantly learning and educating myself. So far, I’ve completed...

Cheesecake used to be my favourite dessert, and even after cutting back on dairy in my twenties, it was still my weakness. While living in LA for six months, I tried vegan cheesecake for the first time, and it completely blew my mind. The texture was rich and satisfying, and the best part was that I didn’t feel bloated the next day like I used to with traditional cream or milk-based cheesecakes.

It took time to perfect this vegan chocolate spread, but it's worth the effort. While easy to make, the key is letting the chocolate cool to room temperature before slowly drizzling it into the hazelnut butter for a smooth blend. What I love most is that, unlike popular chocolate spreads, it contains no palm oil.

This is a delicious and hearty main dish. Aside from a bit of chopping at the start, it's low-effort and simple to prepare. The miso is essential for bringing the flavours together and adding a rich, satisfying taste, so it's definitely worth making a trip to a health food store or Asian market to pick some up.

A turning point in my view of vegan food came when I was 27 and living in LA. Through a series of events typical for a struggling actress, I met Stella, a raw vegan who had lived in LA for over 20 years. At the time, her lifestyle seemed completely foreign to me. She suggested we meet at Café Gratitude, a well-known vegan restaurant on the West Coast. If you haven’t seen it, the documentary May I Be Frank is a great watch and focuses on one of their locations.

This is a great staple that makes everything a little tastier. Spread this on your avocado toast, over cold potatoes for a quick potato salad or on a veggie burger. 

I'm happy that energy balls are widely available, but they can be pricey. Making them at home is super easy and it's great to have a fridge stocked with snacks! I love citrus desserts like lemon tart and raspberry coulis, and these energy balls capture that fresh, zesty lime flavour with just enough sweetness to feel like a treat.

There are limited options for easily accessible vegan chocolates, and they tend to be quite pricey. However, these chocolates are a delightful treat and easy to make. I had to store them in the freezer to resist the temptation to keep grabbing more!

My favourite meal used to be creamy mushroom pasta, but it often left me feeling bloated. This plant-based version is just as satisfying and creamy, yet much lighter and easier to digest. The olive tapenade adds a nice balance to the sweetness of the coconut, making it special, and it's quick and easy to prepare!

When I transitioned to a plant-based diet, summer's light dishes felt nourishing, but as colder months approached, I craved warming comfort foods. This Shepardless Pie meets all those needs. It’s quick to prepare with just two pots and a casserole dish, requiring minimal effort beyond some chopping and stirring.

While I appreciate that most coffee shops now offer dairy-free options and that nearly every supermarket has a wide selection of plant-based milks, nothing compares to the taste of homemade. I sometimes go through phases where I rely on the convenience of store-bought options, but I always find my way back to this quick and easy recipe.

Sometimes all you need is a really good cookie. Whether it's to be crumbled over some dairy-free ice cream or enjoyed with a cup of tea, if you're craving something really chocolatey, these will hit the spot perfectly! 

I’m a big fan of nut butters! There’s nothing I enjoy more than pairing a few squares of dark chocolate or fresh strawberries with a generous spoonful on top. At first, I made mostly almond butter, which is great for savoury dishes, but for sweeter treats, cashew butter makes an excellent base.

Before Christmas I attended a twelve week Raw Food Mastery course and it's been one of the best investments I've made in my health. 

As someone who has eaten their share of McDonalds, burgers, steak dinners and junk over the years writing a post like this makes me a little nervous and not wanting to seem hypocritical but I suppose blogs are supposed to be personal and honest so I may as well get started.