A round-up of my favourite vegan Thanksgiving recipes, perfect for getting some delicious plant-based dishes onto your table this holiday season! THANKSGIVING Thanksgiving is one of my favourite holidays. I think having a day that involves giving thanks, and reminds us of the blessings …
My Review of Buffalo Vegan Diner, a new vegan spot in East London with an epic weekend brunch menu, providing fantastic value and delicious breakfast classics – all veganised. Where: 171 Mare Street, London E8 3RH Website: http://buffalodiner.co.uk/ Instagram: http://www.instagram.com/buffalovegandiner/ Menu: http://buffalodiner.co.uk/menu CHECKED OFF …
My go-to 5-ingredient miso soup recipe, perfect for busy days when you’re feeling run-down and need a bowl of comfort food.
Lately life has been busy.
‘Busy’ is pretty much my standard answer for when I’m asked the question, ‘How are things going?’ I think it’s the automatic response for lots of people. But recently things have felt particularly full-on. PhD analysis has been intense, and I have been trying my best to balance school alongside church, friends and family, Instagram and food blogging, and general life admin. The fact that I’m travelling back to the US in just a month’s time, has me thinking about all I have left to do before I leave London.
Yup, it’s been hectic. While I’m incredibly appreciative and thankful for all of the amazing opportunities I have the privilege of doing, at times I’ve definitely felt frazzled and run-down.
This soup is my solution for those especially busy days. The ones where you’re working from the crack of dawn, and running around all day until it’s suddenly dark, cold, and wet outside. And the last thing you want to do is cook dinner.
But! I can chuck 5 ingredients into a pot, cook it for a few minutes, and sit down to enjoy a steaming bowl of comfort. That’s all it takes to get this bowl of miso soup on the table, and once you do I promise you’ll be so glad!
This recipe is very versatile – you can use whatever you have on hand, and add, subtract, and substitute foods as you like.
As the title suggests, it’s also super simple! It takes basically as long as chopping up tofu and veggies, and then cooking up the rice noodles (most packets I’ve tried cook up in about 4-5 minutes).
In contrast to the quick preparation time, it takes me ages to eat my way through a bowl of this miso soup – which is a great opportunity to slow down amidst a stressful time. Sitting down with a steaming bowl of soup, using chopsticks to slowly slurp up noodles and a spoon to gradually sip the broth, makes for a relaxing and calming way to enjoy dinner at the end of a long day.
Add 2 cups of water to a pot and bring to a boil (to speed up the process I like to boil the kettle and add the already heated water to the pot).
My Review of Eat Chay, a Vegan spot in East London serving up vibrant and delicious Vietnamese and Korean food, including banh mi, steamed bao buns, noodle salads, and rice bowls. Where: Boxpark Shoreditch, Unit 48, First Floor, 2-10 Bethnal Green Rd, London, E1 …
Autumnal flavours come together in this warming and hearty apple pie oats recipe, that uses simple and nourishing ingredients. Check out my Instagram story highlights for a tutorial of how to make this yourself! Apples are one of my absolute favourite fruits. I sometimes …
A one-bowl gluten-free and vegan banana cake recipe, using super simple ingredients and perfect to enjoy any time of the day.
Do you watch The Great British Bake-Off?!
I remember first discovering this show when I moved to the UK over five years ago. It seemed like a cultural phenomenon that I didn’t quite understand – until I started watching. Then I immediately got hooked.
Of course, I had to go back to Season 1 and watch as many episodes as I could find on YouTube at the time. I fell in love with the friendly banter and genuine nature of the show, and have been watching ever since. Even after the controversial move from the BBC to Channel 4, I have continued to tune in. I think at its core, Bake-Off is a cooking (or I suppose baking) show unlike any other. Now my Tuesday nights are reserved for Bake-Off viewing.
And you must have baked goods while watching Bake-Off, right?!
I have been playing around with this vegan banana cake recipe for some months now. I wanted to end up with a gluten-free, vegan recipe that used simple cupboard ingredients, no refined sugars, and came together easily in one bowl. That’s exactly what I think I’ve accomplished with this recipe! I hope you enjoy it as much as I do.
One of my taste-testers/good friends came up with the genius idea of cutting a slice of this banana cake in half, toasting each half, and topping with peanut butter. I KNOW. You really must give that a go, because it’s honestly heavenly.
Other spread toppings work quite well – chocolate and fruity dairy-free yoghurt are others I have personally tried. Get creative and let me know what other combos you try! You could also warm up a slice of cake up in the microwave for a few seconds, which is how I prefer it (especially as it’s getting colder). Or just enjoy it as is!
As always, feel free to switch up ingredients to fit your personal preferences (i.e. if you’re not a walnut fan go for chocolate or raisins instead, add extra sweetener, etc.).
Let me know if you try out this recipe – take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
Transfer to a cooling rack, wait to cool, serve and enjoy!
Chewy, delectable, banana nut butter cookies, that come together in about 15 minutes and are filled with nutritious, energising ingredients? Yes please! Banana Boost Butter I first discovered Jake’s Boost Banana Boost Butter at the Allergy Free From Show this past summer. On my way …
My Review of the Canvas Cafe, a not-for-profit creative space with a fully vegan café, serving up veganised classic dishes, cakes, and freakshakes. Where: 42 Hanbury St. E1 5JL Website: http://www.thecanvascafe.org/cafe Instagram: http://www.instagram.com/thecanvascafee1/ Menu: http://www.thecanvascafe.org/sites/default/files/2018-05/CanvasMenu2018.pdf CHECKED OFF MY LIST: 23rd September, 2018 OVERVIEW: The …
A simple one-pot comforting tempeh curry that is brimming with vegetables, packs a protein punch, and is filled with warming autumnal flavours.
The other week I received my first Oddbox delivery (check out my blog post review to read more about what Oddbox is all about!). It was so exciting to receive a box filled to the brim with fresh fruit and vegetables! I did wonder though, as a single person who cooks just for myself, if I would be able to finish the whole box.
Cue the bulk cooking.
I love bulk cooking in general; if I’m going to make the effort to cook, I want to maximise the profits. This recipe is great for cooking up a big batch and using loads of fresh produce while you’re at it! I was inspired by a recipe included in my Oddbox delivery that featured a recipe by MeatlessMonday for a Kale, Potato and Carrot Curry. This sounded delicious and perfect for the autumn weather. As usual, I changed it up quite a bit to fit what was in my cupboard, and this recipe is the result!
The core ingredients of kale, potato, and carrot make for a lovely combination, and I’m sure would be great on their own. But I thought I would throw in a pack of tempeh while I was at it. I had never tried tempeh in a curry before. But I’ve heard tofu was a good curry addition, so I figured tempeh was worth a try. Plus, it’s a great protein source to make the meal even more satisfying and filling.
I then switched up a lot of the spices from the original recipe to fit my own cupboard staples, and personal curry preferences. These are super adaptable, so if you fancy adding some more spice and heat, then more power to you! I prefer more subtle, warming flavours myself, so I went with cumin, turmeric, and medium curry powder, amongst others.
The beauty of this tempeh curry is that I just chucked it all in a pot, and let it simmer away for about 45 minutes. At the end I had a huge batch of steaming curry, ready to be enjoyed/stored for many more future meals.
I think the tempeh addition was a winning move – it soaks up all of the flavours of the spices. Paired with the soft potatoes and vegetables, it makes for one nourishing and tasty bowl. I served the curry with turmeric quinoa, but it would pair equally with rice, naan, or enjoyed on its own.
Let me know if you try out this recipe – take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
Stir occasionally and add water (I added about 1 cup extra while cooking) if/as needed.
My Review of Purezza, the UK’s first vegan pizzeria serving up classic Italian cuisine using plant-based, vegan ingredients. Where: Camden – 43 Parkway, Camden, NW1 7PN Brighton – 12 St James’s Street, Brighton, BN2 1RE Website: http://purezza.co.uk/ Instagram: http://instagram.com/purezzauk Menu: http://purezza.co.uk/london-menu/ CHECKED OFF MY …