bite-sized inspo * music * meals * and more
Do you have a group of friends that feel like family? I am super blessed to have a number of friends that feel just like that! Last weekend I carted myself to the outskirts of London, to spend the day with a few of those …
My Review of LLS Café Waterloo – a healthy take-away food spot just around the corner from Waterloo Station, with lots of tasty vegan and gluten-free options. Where: 29 York Road, Waterloo, London SE1 7NJ Website: http://www.llscafe.com/ Instagram: http://www.instagram.com/llscafe/ Menu: http://www.llscafe.com/waterloo-1/ CHECKED OFF MY …
A healthy and budget-friendly pumpkin granola recipe, full of autumnal flavours and perfect for the Thanksgiving season!
I cannot believe that Thanksgiving is tomorrow – I don’t understand how that happened! Shockingly I realised that I had not yet shared any pumpkin recipes on the blog. Of course, I had to remedy this straight-away. I spent a day in the kitchen experimenting with tins of pumpkin purée, and the results will be coming at you all week – starting with this pumpkin tahini granola!
I used to make batches of granola almost weekly, but I haven’t made a batch in ages. Granola is surprisingly easy to make, and I find it such a fun process. I couldn’t wait to try my hand at getting pumpkin into an easy and healthy granola recipe. I find granola super more-ish, but I feel a bit better about eating copious amounts of homemade granola because I know I’ve made it with nourishing and healthy ingredients. Plus, there is something really special about drizzling your own homemade granola over breakfast bowls.
Tahini is one of my favourite ingredients to use in granola – it helps give crispiness without using oil, and adds a delicious flavour as well. The use of pumpkin and autumnal spices results in the most amazing smells permeating from your kitchen. Just be careful once you’ve made a batch – personally I find it difficult to exercise portion control when this granola is around!
If you try out this recipe, let me know! 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!
Then mix in the pumpkin purée, tahini and maple syrup with the dry ingredients until everything is coated (I like to use my hands - it's a bit messy, but a lot quicker and more efficient!).
Bake for ~30 minutes, until golden brown. Then break the granola into pieces and flip it to the other side; bake another ~10 minutes until it crisps up.
Let cool, and store in an airtight container. Serve with plant milk, on top of breakfast bowls, ice cream, etc, and enjoy!
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 …