Category: Products.

The kind folks over at Teapigs sent me over a bunch of their Every Day Brew tea and a lovely mug to drink it out of!

They are encouraging people to switch out their nasty dusty filled tea bags for their silky tea temples filled with proper tea leaves! The tea is a blend of black tea from Assam, Ceylon and Rwanda.  Teapigs describe the blend as a “balanced, zesty, malty alliance” and the “most perfect cup of tea”.

I’ve been drinking it for a few days now instead of my usual bags and I have to agree. We normally drink store bought Assam in the house – this blend has a much deeper and stronger flavour. For those of you with a passion for the environment, Every Day Brew is also rain forest alliance certified.

However, this is a recipe blog first and foremost so over the next few blog posts I will be sharing some recipes using the Every Day Brew.

First up is a simple tea latte! I’m very sensitive to caffeine in coffee so rarely drink it..this is a treat for us caffeine sensitive people!


For the latte

  • 230ml/7.7 fl oz  unsweetened almond milk
  • 1 tsp maple syrup (optional)
  • 2 Every Day Brew tea bags
  • Aerolatte whisk/blender
  • Cacao to top

  1. In a saucepan add the almond milk and two tea bags. Make sure the paper tags hang over the side and not in the milk. Heat on medium until the milk starts to boil.
  2. Remove from the heat, add in the optional maple syrup, stir and leave to steep for around 5 minutes.
  3. Once the tea is steeped discard the tea bags, then either using a small hand held whisk (I used an Aerolatte whisk) or a blender, whisk or blend the latte until a foam forms on top.
  4. Pour the latte into your favourite mug and top with a little sprinkling of cacao.



(This tea was sent to me by Teapigs – however all my opinions are my own and I think they rule!)



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After the Miso Tasty event I was itching to get cooking with miso. I’ve been seeing cauliflower steak recipes all over the internet recently (Thanks, Pinterest) and I wanted to do my own twist on them.

Also weirdly enough when I was thinking up this recipe I text Becky to tell her and turns out she was also making a cauliflower based recipe! So expect more cauliflower goodness later on this week.

Serve with wild rice and steamed greens for a wholesome vegan dinner! My mum really wanted you to know that she thought this was my most delicious meal yet – Thanks mum.


  • 1 cauliflower, outer leaves and central stalk cut away
  • 3 sachets of Miso Tasty Spicy Aka Miso plus the sachets of umami and spring onion.
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 tbsp date syrup
  • 1 tbsp light soy sauce or liquid aminos
  • 1 tsp brown rice vinegar
  • 1-2 tbsp vegetable oil for frying

  1. Start by cutting up your cauliflower. After removing the stalk and outer leaves cut your cauliflower in half. Cut each half into fairly thick slices – otherwise they will fall apart. You might lose some cauliflower florets in the process but don’t worry! (I ended up with 3 steaks but you will have more if your cauliflower is bigger!)
  2. Mix all the marinade ingredients in a large shallow dish using a flat whisk. Mix until fully incorporated and then put the steaks in the dish. Using a spoon, spoon over some of the marinade and spread it over the tops of the steaks.
  3. Cover with cling film and put it in the fridge for at least 30 minutes to marinade.
  4. Heat up a griddle pan (or frying pan) to a medium high heat and add 1-2 tbsp vegetable oil. Heat the oil until it appears to shimmer in the pan.
  5. Add your steaks to the pan and fry for 8-10 minutes each side, flipping them over carefully. The marinade will splutter a bit so be careful not to burn yourself.
  6. The steaks are ready once each side is caramelised and golden.


Sarah xxx


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On Wednesday Becky and I attended our first blogger event (thank you so much to Olivia and Natalie at Taste PR for inviting us). The evening was an introduction to Miso Tasty, the brain child of Bonnie Chung. Miso Tasty is an instant miso soup range and the saviour of vegans everywhere. You’re late for work and have no time to whip up anything else? Can’t find anything vegan on offer in Eat or Pret? Keeping a pack of Miso Tasty in your bag makes for a great nutritious low calorie and mostly importantly vegan lunch!

When we arrived, we were seated at a long table with other bloggers. We each had our own place setting with a personalised spoon.

The first thing to do was to try the different kinds of miso on offer. We tried the miso with different crudites of carrot, celery and mooli.  My favourite was the Saikyo Miso, a relatively young miso (fermented for 2 months) and had an almost sweet flavour. Becky enjoyed the rice miso the most!

After we had tried the different types of miso Bonnie explained to us where each one is from and how they are made. According to Bonnie, hatcho miso is only made in one region in Japan and is the only miso the emperor will eat!

We were then introduced to Miso Tasty and shown the packaging. With Miso Tasty, it’s not a powdered soup, it’s the actual miso paste! So you’re getting a completely authentic experience. Each serving comes with a sachet of miso and a sachet of umami and other toppings. We got to try both varieties, the Classic made with Shiro miso and a Spicy made with Aka miso. As well as the broth we were given loads of toppings to try in our soup including sesame seeds, nori, wakame, tofu, spring onions and rice noodles. We thoroughly enjoyed both!

After enjoying our soups Bonnie treated us to some different foods cooked with miso paste. We had aubergine marinated in miso, a coleslaw made with miso and tahini (egg-free and vegan!), there was also some black cod with miso and salmon  (which we obviously didn’t eat!) Afterwards Bonnie brought round some miso chocolate chip cookies (unfortunately not vegan) that looked really amazing and gave us lots of ideas!

Before we left we were presnted with some amazing goodie bags by Bonnie  – thank you so much! All in all, an amazing and enjoyable evening. Great company and delicious food. We are happy to say our first bloggers event was such a great experience.

You can buy Miso Tasty online here

and follow  Bonnie on Twitter and Facebook

Sarah and Becky xxx

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The awesome team over at Teapigs sent us new goodies!

They just released a new line of matcha blended drinks which you can see here. They come in grapefruit, apple and elderflower flavours and each contain one serving of matcha and no added sugar!  If you’re thinking about getting into drinking matcha but are unsure of what to mix itwith this would be a great beginner product to try.

My immediate thought was: MATCHA GREEN SMOOTHIE!


  • 1 carton of Teapigs Matcha Super Power Green tea drink in apple or 330ml/11.1fl oz of apple juice + 1/4 tsp of matcha powder
  • 1 banana, cut into chunks and frozen
  • 1 quarter of avocado, peeled
  • 2 kiwis, peeled and cut into chunks
  • 1 apple, cored and cut into chunks
  • 1 handful of spinach
  • Optional: 1 scoop of your favourite plant-based protein powder (I used Vega’s Vega One in vanilla chai flavour)

  1. Add everything to your blender and blend on high until smooth!
  2. Pour into a glass and enjoy – don’t forget to chew 🙂

Sarah xxx

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When I gave Becky some of this on Sunday she pretty much freaked out. The world of chia pudding has been revealed! She’s been pestering me to post this recipe since then so here it is.
Makes for a great little breakfast, dessert or sneaky snack.

Did I mention it’s really good for you?

CHIA! MATCHA! A match made in heaven. Antioxidants, chlorophyll, fibre,  complete source of protein, calcium, phosphorus, manganese and omega-3 fatty acids!  Not to mention chia can absorb 9-12 times their weight in water, which makes them great for rehydrating.

Just a reminder our give away to win a matcha kit from Teapigs is on going until Sunday : click through here to enter!


  • 1/2 cup/64g  milled chia seed (or whole chia seeds – confession, I hate the creepy frog spawny texture of whole chia but if you have no problem feel free to sub it!)
  • 1 1/2 tsp matcha
  • 3-4 tbsp agave nectar or sweetener of your choice
  • 2 cups/240ml nut milk (I used soy)

  1. In a small bowl mix together the chia seed and matcha until well incorporated.
  2. Mix in the agave nectar.
  3. Then add the milk and stir to combine. The milled chia seed will make it appear mousse like almost immediately.
  4. Transfer to a covered container and refrigerate over night.
  5. Serve for breakfast or dessert with cacao nibs, granola and fruit!

Sarah xxx

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This month is  Teapigs Matcha Month! We’ll be posting a variety of vegan recipes using matcha all week.

Becky over at Teapigs was kind enough to send us a matcha kit to play around with!

But what is matcha exactly? Matcha is finely ground, high quality green tea with fantastic health benefits. Unlike normal green tea when you drink it you’re ingesting the entire leaf.   Matcha has three times the antioxidants of other green teas as well as having higher levels than blueberries, pomegranates, orange juice and spinach. Matcha also contains theanine which can help to lower stress levels.

On to the best bit of this first blog post:

Our first giveaway!

Teapigs were kind enough to provide us with a second matcha kit to give away. The contents of the kit can be seen here. Take it from me the whisk is amazing.

All that we are asking you to do is visit the Teapigs website here and choose your favourite tea or kit from their selection. Leave a comment below (please include your email) telling us which one you chose! We will choose the winner on Sunday May 18th so you have a week to enter.

Teapigs have also provided us with our own discount code to share with you! The discount code is soy and it’s valid for 10% off until the end of June (excludes cheeky, bulk buys, pick & mix and matcha kits)


For the donuts:

  • 3 tbsp vegan butter
  • 170ml/5.7fl oz plant based milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tbsp vanilla bean paste
  • 340g/12oz self-raising flour
  • 2¼ tsp dried active yeast
  • Vegetable oil or neutral tasting oil to fry

For the matcha cream filling:

Adapted from here

  • 200ml/6.7fl oz soy cream
  • 50g vegetable fat
  • 2 tsps matcha
  • 1/2 tsp xanthan gum

For the matcha glaze:

  • 3 tbsps warm water
  • 2 tbsps caster sugar
  • Big pinch of matcha


  1. Start by melting the butter on a low heat, add in the milk, sugar, salt and vanilla. Set aside to cool slightly.
  2. Mix together the flour and the yeast in a large bowl.
  3. Once the butter mixture has cooled, pour it into the flour mixture and mix with your hands until a shaggy dough has formed.
  4. Tip the dough onto a lightly floured surface and knead until smooth, around ten minutes.
  5. Cover the dough and leave it to rise for 1 hour until doubled in size.
  6. Once the dough has risen, roll it out to 2cm wide and cut out round shapes with a cutter. Repeat until all the dough is used.
  7. Cover the circles once again and leave for another hour to rise.

Whilst the donuts are rising for the second time, prepare the matcha cream.

  1. In a heat proof bowl over a saucepan of boiling water heat the soy cream and vegetable fat until the fat has melted.
  2. Whisk vigorously to incorporate the soy cream and vegetable fat.
  3. Remove from the heat and prepare an ice bath by filling a larger bowl with cold water and adding ice cubes – we added ten.
  4. Put the heat proof bowl into the ice bath and add the matcha powder.
  5. Keep whisking until all the matcha is incorporated.
  6. Once the mixture has cooled, whisk in 1/4 tsp of the xanthum gum until the cream is smooth, thick and glossy.
  7. Add in the extra 1/4 tsp of xanthum gum and whisk until smooth.
  8. Refrigerate the cream until you’re ready to fill the donuts.

Once the donuts have risen, prepare your oil. Heat the oil in a deep sided pan or deep fat fryer until the oil reaches 160c.

  1. Drop in the donuts one at a time, frying for a couple of minutes each side until golden brown.
  2. Place on a wire rack to cool and drain.
  3. Once the donuts are cool, remove the matcha cream from the fridge and spoon into a piping bag.
  4. Using a skewer, make a small hole in the side of each donut before piping in a small amount of cream. Don’t pipe too much or it will all leak out later on!

Once all the donuts have been filled, set them aside and make the glaze.

  1. Add the sugar and water to a saucepan and heat on a medium high heat until the sugar begins to melt.
  2. Add the pitch of matcha and whisk vigorously until incorporated.
  3. Boil the sugar for 3-5 minutes or until it coats the back of a spoon.
  4. Remove from the heat
  5. Brush the glaze over the tops of the donuts!

Becky and Sarah xxx


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