Chinese Inspired Chicken & Sweetcorn Soup

This soup contains tender pieces of shredded mock chicken and sweetcorn, and is flavoured with garlic, ginger, spring onion, white pepper and topped with toasted sesame oil. You can make this Chinese inspired creamy soup in just 30 minutes, making it great for a midweek meal. Any leftovers you have can be stored in the… Continue reading Chinese Inspired Chicken & Sweetcorn Soup

Butter Bean Salad

A delicious mix of cucumber, tomato, spring onion, salad leaves, black olives, dairy free cheese and butter beans, in a light herby dressing. This combines a variety of flavours, textures and colours, which I always find the most appealing when it comes to salads. I find that these dried and cooked butter beans have a… Continue reading Butter Bean Salad

Cooking With Scrambled Oggs

When I was vegetarian I loved eggs, I was that person who said they couldn’t be vegan because they’d miss eggs. While I do really enjoy a good Tofu Scramble I’ve also wanted to use other egg alternatives. I’ve posted before about using Crackd, so I was curious to see how Scrambled Oggs would compare The… Continue reading Cooking With Scrambled Oggs

Spring Onion & Chive Cream Cheese

This creamy, dairy free cream cheese is lovely on toast, bagels, or crackers. You can also stir it through mashed potato, fried mushrooms or cooked pasta. It’s easy to make, a good source of protein, and low in fat Yield; 300g of cream cheese Prep time; An hour You’ll need; 300g firm tofu Two tablespoons… Continue reading Spring Onion & Chive Cream Cheese