Carbonara

I never liked bacon, but I loved carbonara, so before I was vegan I used to pick the meat out; now though, I don’t need to.

A new product called ‘I Sea Bacon’ is an exciting and tasty substitute. Basically, I prepared the Sea Bacon by chopping and blanching, before frying in coconut oil with garlic and onions.

Once the pasta (spelt) was ready I transferred into the frying pan and added Alpro Soya Cream, sea salt, pepper, a pinch of paprika and some cheeky chillies (I can’t do without my spice!)

It was super creamy and tasty. I wouldn’t say it’s a close replica of bacon, but I was quite pleased about that. Nevertheless, it works well as part of the dish, and the end result was creamy loveliness.

IMG_4083.JPG

Indian Twist

Another really soulful favourite which packs a spicy nutrient hit is my Indian inspired medley of tofu, chilli beans and cauliflower. Full of protein and amino acids this is a real warmer on a cold day.

I part boiled some organic cauliflower and transferred into a baking dish added lots of coconut oil. I diced up some smoked tofu and added a can of organic black chilli beans. I mixed turmeric, chilli flakes, ground coriander, cumin and tandoori powder with pink Himalayan sea salt and black pepper. Set oven to 200 degrees and bake for 25 minutes. I then sprinkled grated vegan cheese, 'Vegan Gourmet Shreds' (cheddar flavour) and cooked for a further 10 minutes until melted. 

Absolutely divine and utterly moorish! #veganlove xx