Vegan Lemon Coconut Cream Pie

I’ve been dying to try out a vegan dessert that isn’t based on soaked cashews and this is THE ONE.

When I was thinking about this one, I came across a couple of obstacles. #1 being how does one make pastry vegan? Figure that one out and all problems would magically disappear. Shortcrust pastry is basically flour, butter, salt and water; the only non-vegan ingredient in the equation being the butter. Well butter is desired here for it’s fatty content, right? So what else is rich in fats but does not come from an animal? Spoiler alert: vegetable oil. As it’s already liquid, this completely eliminates the need for us to include water.

The second thing I had to think about here was the filling. My traditional lemon curd recipe used egg yolks to thicken it, but that was not an option here. Next best thing was cornflour. I was a bit worried about the cornflour drastically altering the flavour but thankfully it remained just as lemon-coconutty as ever.

Despite my many fears when making this (Will it set? Will the pastry fall apart? Will it taste good?) this dessert turned out to be a delight. Now that I can add this notch to my belt, I’m ever more motivated to try out more vegan desserts!

Vegan Lemon Coconut Cream Pie

For the crust:

  • 2 cups plain flour
  • ¼ cup dessicated coconut
  • ¼ cup icing/powdered sugar
  • ½ tsp salt
  • ½ cup neutral vegetable oil e.g. sunflower, canola

For the filling: 

  • 1 and ½ cups lemon juice
  • 1× 14 oz can coconut milk
  • ½ cup castor (granulated) sugar
  • 2 tbsp grated lemon rind
  • 1 tsp vanilla essence
  • ½ cup cornflour + ¾ cup water
  • 2 drops yellow food colouring (optional)

For the topping: 

  • 1 cup coconut cream (or 1 cup aquafaba)
  • 2 tbsp icing sugar
  • 1 tbsp grated lemon rind
  • 1 tbsp dessicated coconut


  1. Start by making the crust. Sift the flour, coconut, sugar and salt in a large bowl and shake to combine. Make a well in the centre and pour in the oil. Use a wooden spoon to mix until it comes together. Shape into a ball, wrap tightly in plastic wrap and refrigerate for 30 minutes.
  2. Meanwhile, prepare the filling. In a large saucepan on medium high heat, combine the lemon juice, coconut milk, sugar, lemon rind and vanilla. Whisk to combine and bring to a boil. Dissolve the cornflour in the water and stir well to ensure there are no lumps. Pour the cornflour into the lemon coconut mixture and whisk vigorously to prevent lumps from forming. Reduce the heat to low and stir continuously until the mixture has thickened considerably and coats the back of a spoon. If you find that the colour is too pale, add the food colouring drop by drop until you’re happy with the colour. Remove from heat and set aside
  3. Preheat your oven to 180°C. Remove the pastry from the fridge and roll out into a 10 inch circle. Grease a non stick 9 inch springform pan. Line the bottom and sides of the pan evenly with the pastry, using any scraps to go around the sides. Top the pastry with some parchment paper and pastry weights (you can use dry unsoaked beans in this case) and blind bake the pastry for 25-30 minutes or until it is golden brown. Set aside to cool before filling.
  4. Spoon the lemon coconut filling into the baked pastry case and level off with a spoon. Refrigerate for about 2 hours to set.
  5. Add the coconut cream and icing sugar to a small bowl and whisk until thickened and fluffy. Use this to top the pie once set. Decorate with lemon rind and dessicated coconut. Serve chilled and enjoy! Will keep for 3 days in the fridge.

Thai Basil Cauliflower

Need an easy vegan dinner option? Look no further muchacho.

 It does not get easier with this one. Saute some veg, throw in a couple of spices, pour in the liquid and you’re done! Don’t let my meagre list of vegetables stop you, the sky is the limit! Throw in some mushrooms here, a leek there or some capiscum here. The only rule is to keep it colourful; that’s what makes this dish fun!

Whenever I’m feeling lazy or just having a bleh day, this dish comes to the rescue. My bed is only lonely for the 15 minutes that it takes to prepare this dish and come running back!

Thai Basil Cauliflower                                                                                    serves 2 


  • ½ yellow onion, diced
  • 2 garlic cloves, crushed
  • 1 tbsp grated ginger
  • 2 medium carrots, sliced thinly
  • 100g sugar snap peas
  • 200g cauliflower, chopped into small florets
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 2 tsp brown sugar (or honey if not vegan)
  • ¼ cup vegetable stock
  • ¼ cup Thai basil, chopped loosely
  • optional add ins: a squeeze of lime, ½ tsp cayenne pepper, crack of pepper


  1. Heat a small saucepan on high heat and add enough vegetable oil to coat the bottom. Add the onion, garlic and ginger and fry until the onion is soft and the garlic and ginger are very fragrant, about 5 minutes. Stir frequently to prevent the garlic from burning.
  2. Add the carrots, peas and cauliflower and cook for another 2 minutes, stirring occasionally. Pour in the soy sauce and fish sauce before adding the brown sugar. Stir to coat the vegetables and cook until reduced to a syrup, about 2 minutes.
  3. Pour in the vegetable stock and throw in the Thai basil. Bring to a boil before reducing the heat to low and covering the pot with a lid. Simmer for 5-10 minutes or until the sauce has reduced. Serve immediately on top of rice or noodles.

The Best Pasta Sauce

It’s really funny how this one came about.

At the end of last year, my dad brought home about 30 tomatoes. No joke, my kitchen was overflowing with this bright red fruit (vegetable?). I honestly feel uncomfortable calling a tomato a fruit, it just doesn’t feel right.

If you’ve read my post on this simple spinach and parmesan pesto, you’ll know that I love pasta from my head to-ma-toes. It’s honestly the best thing on this planet, next to chocolate of course. If there are two things that are meant to be together in this world, they are pasta and tomatoes. To be more specific, tomatoes that have been simmered for a couple of hours, with fresh fragrant herbs mixed in to give it that enticing aroma and I am going to stop before I drown in a pool of my own drool. Tomato sauce is okay, marinara sauce is great but this version is the best. After many weeks of tweaking and adjusting, I have finally come up with the variation of this sauce that I love the most.

Once made, don’t keep this to yourself, share it with others! I have a friend who brings pasta to school every single day for lunch. I have known him for 4 years now, and he’s still bringing pasta to school. No joke. Every day without fail, one of his parents will deliver a lunchbox with pasta to school. Just to mix things up a little, I decided to give him a jar full of this sauce to try out at home. I can confidently assure you that it received his stamp of approval and it’s the reason why you see this post up today. Shout out to all my pasta lovers out there.

The Best Pasta Sauce


  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 6-8 medium fresh tomatoes, roughly chopped (IN CASE OF EMERGENCY use 3×14 oz tinned tomatoes, but the taste won’t be nearly the same)
  • ½ cup vegetable stock
  • a handful of fresh rosemary (may sub 2 tsp dried rosemary)
  • a handful of fresh basil leaves, roughly torn (may sub 2 tsp dried basil)
  • a handful of fresh oregano (may sub 2 tsp dried oregano)


Heat a heavy bottomed cast iron pot on high and add enough vegetable oil to cover the bottom of the pot. Fry the onion until translucent, about 2 minutes. Add the garlic and cook until fragrant, about a minute. Add the chopped tomatoes, vegetable stock and herbs. Give the tomatoes a quick stir and season with salt and pepper.

Bring the mixture to a boil then reduce the heat to low and simmer for 30-45 minutes, or until the tomatoes have cooked down released their juices. If you’d like your sauce to be chunky, then great news, you’re all done! Store in a sterilised glass jar in the fridge for up to a month. If you’d like a smooth sauce then add the contents of the pot to a blender and puree for 2 minutes or until there are no longer any large tomato pieces before adding to a glass jar for storage. Use in pastas, as a base for pizza or as a sandwich spread (as my friend recently started doing). Enjoy!


Butternut Squash & Kale Ravioli

Homemade pasta is one of the most irresistible things on this planet- hands down.

And making homemade pasta is one of the most therapeutic activities on this planet. Don’t shoot me but I’d much rather spend an afternoon kneading soft pasta dough and rolling it out to the perfect thickness than at a loud music festival. Is that weird for an 18 year old girl?

So let’s get down to business. Start with the fresh pasta dough because that’s where most of your time is going to be devoted. This was my first time making vegan pasta dough and to be honest with you, it was incredibly soft and flexible despite the lack of proteins from the egg whites. Just for reference, I prepared fresh non-vegan pasta dough 2 days later just to remind myself of the differences. The non-vegan dough still proved to be softer than a Downy feather pillow but it was harder for me to get the non-vegan dough to the same thickness. So the’re essentially in pros and cons. They both make amazing bases for your pasta dishes so go with whichever you like.

The butternut squash is roasted to get the ultimate caramelisation, and if you haven’t tried it yet, get in your kitchen and combine brown sugar and cinnamon and sprinkle that all over your butternut squash! After 30 minutes in the oven the squash is fork tender and browned and oozing all kinds of flavour, it’s so lush. 

Butternut Squash & Kale Ravioli                                                                        serves 4 people 


For the ravioli:

  • 2 cups Italian 00 flour (if you can’t get it then any other kind of flour will work)
  • 1 tsp salt
  • ¾ cup water
  • 4 tbsp olive oil
  • some extra flour for dusting the work surface

For the filling:

  • ½ a medium butternut, peeled and chopped into ¼ inch cubes
  • 2 tbsp olive oil
  • 2 tsp brown sugar
  • 1 tsp cinnamon
  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp each salt and pepper
  • ½ tsp cayenne pepper
  • ½ cup kale, chopped (may substitute spinach or Swiss chard)
  • 2 cups boiling water

For serving:

  • ¼ cup olive oil
  • 1 garlic clove, whole
  • a couple of sprigs of fresh rosemary
  • 2 tsp mixed herbs (optional)


  1. Start by preparing the pasta. In a large bowl, sift together the flour and salt and toss lightly to combine. Make a well in the centre and pour in the water and olive oil. Stir gently with a wooden spoon until the dough starts to come together before removing to a floured surface and kneading. The dough should be soft, smooth and elastic. If the dough is sticking to your hands/the surface then add a little bit more flour. If the dough is dry and falling apart then add water, 2 tbsp at a time until it holds together.
  2. Once the dough is smooth and feels elastic, roll it into a bowl and cover tightly with cling wrap and let rest 30 minutes. This will help the dough to become more flexible.
  3. Whilst the dough is resting, get started on the filling. Add the cubed butternut squash to a large bowl and top with the olive oil, brown sugar and all the spices. Toss to ensure the butternut is covered in the spices. Lay in a single layer on a roasting pan and roast at 200°C for 30 minutes, turning once halfway through. Remove from the oven and let cool.
  4. In a medium saucepan, cover the chopped kale in the boiling water and let sit submerged for 5 minutes. Drain the kale in a colander and squeeze with your hands to get all the excess water out. Let the kale cool before you start squeezing because it will still be scorching hot from the water. Once drained, the kale will be about the size of a golfball.
  5. Once the butternut has cooled, add it to a small bowl and mash with a fork until no large lumps remain. Add the kale and mix until evenly distributed. Set aside.
  6. Once rested, split the pasta dough in half (I find it difficult to roll out all the dough at once, it’s easier if you split it in half but if you’re short on time then go ahead and roll all of it out at the same time). Cover one half in cling wrap, I find that the dough tends to dry out quickly if left exposed too long. Roll one half of the dough out on a floured surface until it is about 3-4 mm thick. If you have a pasta machine then just follow the instructions to get the pasta to this thickness.
  7. Use a cookie cutter, or a clean glass to cut circles (or squares if you wish) out of the dough. Collect any scraps and form into a ball. Repeat step 6 to roll it to 3mm thick and cut into more ravioli circles. Once you have all your ravioli shapes assembled, allocate half of them to be used for the bottom and the other half for the top.
  8. Grab about a teaspoon of the butternut kale filling you set aside aside earlier and lay it in the middle of a ravioli circle. Cover it with one of the ravioli circles that was allocated for the top and use a fork (or your hands if you wish) to seal the edges. Brush the top with a little bit of cold water just to help seal them. Repeat this step until you’ve used up all the ravioli circles. Then repeat steps 6-8 for the other half of pasta dough that you set aside. Now you have ravioli!*
  9. Bring a large pot of salted water to the boil. Reduce the heat such that the water is at a gentle rolling boil. Cook the ravioli in the boiling water in batches for 10 minutes, being careful not to overcrowd the pot. Stir occasionally to prevent the ravioli from sticking to the bottom of the pot. Remove from the water and drain on paper towels.
  10. In a large frying pan, heat the olive oil along with the garlic, rosemary and mixed herbs until fragrant. Reduce the heat to low. Add the cooked ravioli in batches to the pan and turn the pan gently to coat the ravioli in the mixture. Once warmed (takes less than 2 minutes) remove the ravioli to a pasta bowl and drizzle with the herbed olive oil. Serve and enjoy!


*At this point, the ravioli can be frozen and kept for a later date. Before cooking, defrost fully and follow the remaining steps to produce a perfect batch of ravioli!

Bành Mí Style Vegan Meatball Subs

For the longest time, I’ve been experimenting to formulate a vegetarian meatball recipe that isn’t either mushy, tasteless or falls apart before my fork even touches it. After 2 weeks of failed recipes, I finally managed to get it right. So what did I do with this achievement? I whipped up a quick sweet and sour sauce, bathed the meatballs in the rich flavours and stuffed them in a sandwich. How’s that for a celebration?

I’m not even going to say much today because I want this sandwich to speak for itself. I spoke about the tendency of plant based diets to be deficient in umami flavours when I made these vegan burgers, and I hit the jackpot in that savoury goodness category with these meatballs. The tartness of the pickled carrots helps to compliment the flavours and the jalapeno pepper gives the sandwich that extra boost. And the fact that there’s no meat in them is anything but a disadvantage. What are you waiting for, get in the kitchen and make these!

The pickled red cabbage here isn’t in any of the photos nor is it in the final recipe listing because I had mixed reviews about adding it into the sandwich. It makes them look pretty but the tartness and bitterness overloads all the other flavour when used in excess rather than in small doses with just the carrots.
Bành Mí Style Vegan Meatball Subs 


For the meatballs:

  • 1 yellow onion, sliced thinly
  • 250g white button mushrooms
  • 2 tbsp soy sauce
  • 2 garlic cloves, minced
  • 1×14 oz can chickpeas or 2 cups dried chickpeas, soaked overnight
  • ½ cup cooked quinoa (¼ cup dry quinoa boiled in ½ cup water for 15 mins)
  • ½ cup chopped parsley
  • a thumb of ginger, grated
  • ¾ cup plain flour

For the sauce:

  • ½ cup soy sauce
  • ¼ cup maple syrup
  • 3 tbsp tomato sauce
  • 2 tbsp balsamic vinegar
  • 2 tsp brown sugar
  • 1 garlic clove, minced
  • 1 tbsp grated ginger
  • 1 red chilli, deseeded and chopped (optional)

For the pickled veggies:

  • 2 tbsp castor sugar
  • 2 tbsp salt
  • 200 ml white vinegar
  • 300ml water
  • 2 medium carrots, julienned
  • ½ a white onion, sliced thinly

For the subs:

  • about 4 tbsp vegannaise or mayonnaise if not vegan
  • 1 tsp of your favourite chilli sauce/Sriracha
  • ½ a cucumber, sliced
  • a handful of fresh cilantro
  • 3-4 jalapeno peppers, sliced (optional)
  • 1 fresh baguette


  1. Start by pickling the carrots and onion. In a measuring jug, dissolve the sugar and salt in the vinegar before making the solution up to the 500ml mark with the water. Dump the carrots and onion in a 500ml glass jar and pour the pickling liquid over the veggies until the jar is full. Refrigerate for at least an hour before use. Will keep up to a month in the fridge.
  2. Heat some olive oil in a frying pan and fry the onions until translucent, about 2 minutes. Throw in the mushrooms and cook for a further 5 minutes or until the mushrooms are browned and cooked through. Pour in the soy sauce and add the chopped garlic and simmer for 2 minutes. Remove from heat.
  3. Add the mushroom onion mixture, chickpeas, quinoa, parsley and ginger to a food processor and pulse until a thick meal forms, about 5 minutes. Add the flour and use a rubber spatula to incorporate into the meatball mix. Grab a tablespoon of the mixture and shape into a ball. Repeat until you’ve used up all the mixture. I get between 15 and 18 meatballs every time I make this. It’s also easier to shape the meatballs with your hands if you wet them with a bit of cold water first. Refrigerate the meatballs for at least 20 minutes before cooking but you could leave them overnight if desired
  4. Whilst the meatballs are chilling, make the sauce. Combine all the ingredients in a medium saucepan and whisk well to combine. Bring the sauce to a boil before reducing the heat and allowing it to simmer until thickened, about 5 minutes. Remove from heat.
  5. Cook the meatballs by either frying them in a hot frying pan on all sides until crispy (which will take you about 7 minutes per batch) or baking them in an oven preheated to 180°C for 30 minutes. Once cooked, toss the meatballs with the sauce to coat.
  6. Assemble the subs! Start by cutting the baguette into the desired number of servings (I cut mine into 4 pieces to serve 4 people) and slicing in half. Mix together the vegannaise and the Sriracha in a ramekin and spread over the inside of the baguette. Layer with the sliced cucumber followed by the meatballs (I managed to fit 3 or 4 into mine) and finally top with the pickled carrots and onion, jalapeno and cilantro. Serve and enjoy!

Raw Vegan Passionfruit White Chocolate Cheesecake

Today is a monumental day. Why? Car aujourd’hui I bring you the first vegan dessert to be published on this blog.

To be frank, it was about time anyways. Through the many cheesecakes we’ve shared, the soups we’ve slurped and the burgers we’ve devoured, I decided that it was time to switch it up a bit.

As I’m sure you all know, I have decided to permanently cut meat out of my diet. With the full knowledge of the atrocities that are committed everyday in the animal farming industry coupled with the significant impact on the environment that meat consumption is responsible for; I decided that enough was enough and it was time for me to act. I couldn’t stand by and support/ignore what was happening, whilst being fully aware of what was happening. So I stopped eating meat. As the goal is to eventually cut animal products out of my diet and my closet, I decided to pay tribute to veganism today with this cheesecake.

If you’ve never made a vegan dessert before, then fear not! The process is ridiculously simple. Start by preparing your vegan chocolate and your passionfruits.

You’ll need 2 cups of soaked cashews for this recipe, they should be left for at least 8 hours, but if you don’t have time then you can soak them in boiling water for an hour.

The almonds, pecans and oats are then blended to create a coarse meal. Maple syrup is drizzled in and that forms your base! The base is then frozen for 15 minutes to firm it up.

All the cheesecake ingredients are then pulsed in the blender, poured on top of the base and this is frozen for 4 hours. You take the cheesecake out of the freezer, spread it with the passionfruit pulp/sauce, let it sit for 15 minutes at room temperature and you’re good to go! Happy cheesecaking friends!

Raw Vegan Passionfruit White Chocolate Cheesecake          

makes one 9 inch cake or 15 cupcakes


For the base:

  • 2 cups rolled oats (uncooked)
  • 1 cup almonds
  • 1 cup pecans
  • 1 tsp ground ginger
  • ¼ cup maple syrup

For the cheesecake:

  • 1 and ½ cups cashews, soaked overnight in cold water or for 1 hour in boiling water
  • 1×14 ounce tin of coconut cream or 1×14 ounce tin of coconut milk refrigerated overnight
  • 250g of vegan white chocolate, melted (may replace with an extra cup of soaked cashews if you’re not into white chocolate)
  • ¼ cup maple syrup
  • 1 tsp vanilla essence
  • ½ tsp ginger

For the passionfruit topping:

  • 1 cup passionfruit pulp (from about 12 passionfruits)
  • 1 tsp lemon juice
  • 2 tsp cornflour + 2 tsp water


  1. Start with the base. In a food processor, pulse the oats, almonds and pecans until you have a coarse meal. With the motor running, pour in the maple syrup and pulse until the meal starts to bind together. Switch off the machine and dump the base into a 9 inch springform pan or add a tablespoon of base to 15 cupcake holders (no need to grease it first). Pat the base down into an even layer and freeze for 15 minutes.
  2. Move on to the cheesecake filling. Add all the cheesecake ingredients to a food processor and pulse until creamy and no large chunks of cashews remain in the mixture. Scoop on top of the frozen base and use a rubber spatula or the back of a spoon to smooth into an even layer. Return to the freezer and freeze for 3 hours.
  3. Finally make the passionfruit topping. Add the pulp and the lemon juice to a medium saucepan on low heat and bring to a boil. Pour the dissolved cornflour into the mixture and stir until thickened. Remove from heat and let cool.
  4. When ready to assemble, release the cheesecake from the springform pan to a cake stand. Use a spoon to smooth the passionfruit topping on top of the cheesecake. Let the cheesecake sit for 15 minutes to defrost aaaaaand you’re ready to cut and serve! Store leftovers in the freezer, but make sure to leave it at room temperature for 15 minutes before you slice and serve each time.

You are loved. A story, a dinner, a belief.

Hello lovelies! Sending wishes from Zimbabwe to wherever you are in the world, hoping you had a blissful, loving Valentine’s Day.

How did you spend yours? With your significant other, your dog or your Netflix? What did you eat? Did you gorge yourself on copious amounts of Belgian chocolate? Did dietary constraints force you to settle for salad instead? Leave a comment, send me an email, I’d love to hear about your adventures!

As for me, I spent mine in the kitchen preparing a 3 course dinner that I later shared with my mother and my brother. Now before you start feeling sorry for me, you should know that I was perfectly content to have spent my day this way. On the outside it looks unfabulous: peeling butternuts, mincing garlic and squeezing lemons. For any other person, this might have been a punishment for crimes committed against former lovers. Personally, there is nowhere I feel more at peace. Watching a dish come together is one of the most beautiful things I can witness. Inspiration washes over me, my brain kicks itself into gear and my hands get to work crafting my masterpiece.

If you follow me on Pinterest then you might have noticed that I’ve been frantically pinning to my board labelled ‘Outdoor party’. This is where I put all my picnic, dinner and party inspiration if they’re going to be held outside. I felt the need to go over the top (as I often do), be extravagant, do something special. So I dug out the fairy lights from the tomb of our Christmas decorations, cut some flowers, lit a couple of candles and voila!

I don’t believe in needing a special occasion to celebrate love. Love should be something that we celebrate everyday but in that moment, I truly felt the Valentine’s day spirit. This was the first year that I didn’t receive any roses/presents but I didn’t feel that that was a reason to be depressed and cry about how I’ll never find love. No matter what your relationship status may be, know that you are lovedYou can find love wherever you look: in the way your mother fondly rushes to address your pressing needs, in the way your dog looks at you knowing that you are its entire world, or even in the way the till keeper slips you an extra chocolate and doesn’t charge you for it. When despair creeps up on you, when  it seems the world is closing in on you, when you have hit the wall and it seems like there is nowhere left to turn, remember this; YOU ARE LOVED. Stick a note on your mirror, call your mum and she’ll remind you, stroke your pet and observe how it responds to your touch. Believe this: you are loved.

I believe in spreading love. In being a beacon to the world, carrying that love wherever I go and passing it on to everyone I meet. A candle does not extinguish itself in lighting another; you do not lose anything by giving to others. It’s easy enough to spread love to the people in your immediate environment, but have you ever thought to spread love to strangers? This week, I encourage you to do that as you go out into the world. Smile at the waitress serving your table, tell her you like her hair but do not ask for her phone number. One can be kind to others without expecting it to come back. When you go to the grocery store, give the person packing your things a sincere thank you, tell them that you appreciate their service. Okay yes, that is their job and they are paid to do it, but what do you lose by brightening up another person’s day? Wave to the guard at Sam Levy’s Village, express gratitude to those who serve you, show admiration towards those you serve. Give a flower to the cleaning lady, she knows you better than most of your friends. Create love. It doesn’t have to be a grand gesture, it can be small and sincere. My point here is to give yourself to others, for there is more joy in giving than there is receiving.

Shall we move on to the dinner proceedings? It was basically a gallery of things I have already posted on the blog, and one that is soon to be posted here. We began with Spicy Butternut and Coconut Soup, one of the first recipes I ever posted on the blog. This was served with some crusty bread that I am guilty of purchasing. I realised way too late that we had no flour in the house so I sent my dad to grab a baguette from the local bakery.

Moving on to the main, we dined on a vegan bunny chow that is still in the testing kitchen, but with any luck it will be on the blog next week! If you’re confused as to how a bunny chow can be vegan, allow me to explain. Bunny chow doesn’t actually contain rabbits. It’s a traditional South African lamb curry that is served in a hollowed out loaf of bread. As I am vegetarian, I decided to substitute the lamb with potatoes. You already know my bread situation so I had to serve it with rice. For extra flair, I served this with homemade pickled red cabbage and red onion and some crispy steamed green beans. Lush.Dessert was kept simple and sweet, after such a heavy main I opted for a light palette cleanser in the form of this Coconut Mango Sorbet. Although I didn’t have a specific theme in mind when planning this menu, I somehow managed to include coconut in all 3 courses. Wicked.

Another common factor in all 3 dishes is that they were all vegan. I have a big heart, I fall in love easily and with everything around me. I see the beauty in the delicate blossoming of a rose, in the slow determined step of a tortoise and in the rolling mountainous landscapes of my home country. I am in love with the world around me. Out of that love comes a deep respect for all creatures great and small. There seems to be a widespread belief that animals are below humans and that they were put on this Earth to serve us and our needs. As for me, I disagree with this belief in its entirety. It is for this reason that I gave up meat. I am striving towards veganism, but with things like this it is important to take them one step at a time. As for now, I am in content in leading a cruelty free lifestyle, and at peace in the knowledge that no animals were harmed in the making of my dinner. If you would like to talk about vegetarianism, share your thoughts, or ask questions and find out more, feel free to get in touch with me!

That’s all from me today, go out into the world my friends and don’t forget to spread the love!

With love,

Andy x