Tag: vegan mofo

Black beans and I are in an eternal love affair. In the zombie apocalypse I’d be looking in all the cupboards for cans of them.

The other day I was thinking about these chickpea nuggets from way back in February and how I could make them black bean related.

So here we go, smokey black bean sausages.


  • 1 can of black beans
  • 2 tbsp olive oil
  • 1/2 cup/64g vital wheat gluten (I use Bob’s Red Mill)
  • 1/2 cup/64g panko bread crumbs
  • 1/4 cup/59ml water
  • 2 tbsp light soy sauce
  • 2-3 cloves of garlic, pressed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/4 tsp liquid hickory smoke (I use Stubbs)
  • Salt and pepper



  1. Rinse and drain the black beans then add to a large bowl. Add the olive oil.
  2. With a fork or potato masher, mash the beans until fairly smooth – I left some whole beans for texture.
  3. Add the rest of the dry ingredients and mix thoroughly.
  4. Add the water, soy sauce and liquid smoke and using a wooden spoon stir to combine.
  5. Using your hands, begin to knead the dough, bringing together all the wheat gluten and bread crumbs.
  6. Tip the dough onto a clean work surface and knead for approximately 3-5 minutes to develop the gluten strands.
  7. Roll into a big ball and flatten slightly. Using a knife, cut off strips before rolling with your hands into sausage shapes.
  8. Repeat with the remaining dough (I ended up with 8 sausages)
  9. To cook, heat a small frying pan with 1/2 tbsp olive oil on a medium heat, cook for 1-3 minutes each side or until crispy and well browned.
  10. If you wish to, you can freeze the leftover sausages!


Sarah xxx

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Thank you to Jo of The Grumpy Sailor for nominating us!

The Rules!

Answer the questions given and then come up with 10 new ones to ask your nominees.
Nominate 8 other blogs, let them know you have nominated them and put a link to their blog in your post.
No Tag backs.
Nominees must have under 200 followers on any platform.
You must tell all the blogs that you nominate that you have nominated them.

Now, onto the questions that Jo asked us!




What is the last thing you snack on at the end of the day?

B: Toast and crumpets, drowning in butter

S: Dark chocolate!

What ingredients could you never live without?

B: Peanut butter, I don’t understand a meal without it.

S: Garlic! Recipe says 1 clove, I’m putting in 5. Swiss chard. I could eat a whole bowl of it.

What would be your perfect vegan holiday/ Christmas menu?

B: Stuffing! 80% stuffing, glazed parsnips, Brussels, yorkshires and some form of stuffed seitan.

S: Roast potatoes, roast parsnips, sauteed swiss chard and garlic! Last year I made a seitan roulade stuffed with bread, mushrooms and other veggies. It was great!

What made you decide to start blogging?

B: We had spoken about it for ages but needed a solid name! We both love to eat everything, and being vegan can limit this so sharing seemed a good option.

S: We had met up and cooked together a few times then decided we really just should start blogging!

Whats your favourite music to listen to when cooking?

B: Drake and The Weekend, always

S: Usually Fleet Foxes or Iron & Wine – something mellow, I don’t like to be distracted too much.

If you could work alongside someone in the kitchen, anyone from a friend to someone from history, who would it be?

B: Mumma Brett, she’s so cooperative and such a good teacher!

S: My grandma! She worked in a bakery most of her life. She used to make this amazing apple custard tart that I really need to veganise.

What time of day do you do most of your blogging?

B: I’m a late nighter or a rare free day at the weekend.

S: Usually on my day off or on Sundays in the morning or mid morning when the light is best for photographs.

Whats your favourite fruit?

B: Peaches and apples, a good apple makes everything better.

S: Raspberries!

Whats your favourite cookbook?

B: Ms Cupcake: The Naughtiest Vegan Cakes in Town and Paul Hollywood’s Bread, these are both most covered in flour.

S: Isa Does It by my one true lady hero, Isa Chandra Moskowitz. I also really like the River Cottage Veg Every Day book.

What dinner do you always make when you are in a rush?

B: I’m the quickest cook, my brain is too impatient! Spinach with hot sweetcorn, Fry’s strips, cherry tomatoes cut covered in mayonnaise and peanut oil.

S: Spaghetti, marinated artichokes, olive oil, shredded basil and toasted pine nuts. Toss it all together! Heaven!

Our questions for our 8 chosen blogs:

What’s your favourite vegetable?

Who’s your cooking idol?

What’s your secret guilty food pleasure?

What’s your food hate?

What kitchen item can’t you live without?

You can have any famous person, living or dead round to dinner. Who do you pick and what vegan meal do you make for them?

Life gives you lemons, what do you make?

What’s one non-vegan food item you’ve always wanted to make vegan?

What made you become vegan in the first place?

What’s your favourite animal?

We nominate:
(some of these might not have 200~ followers but finding follower counts can be a nightmare!)

Hasta La Vegan

Odd Little Vegan

Floral Frosting

Stop and Smell the Veggies

(Just About) Vegan

May the Veg be with you

Vegan Cine Grub

Vegan Chai

Becky & Sarah xxx

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Recently I was doing a little online food shopping and I came across Provamel’s new Macadamia milk  and I knew I had to try it. I had my first experience with Macadamia nut butter in LA back in November of last year so my love affair with macadamias is long standing.

This morning I was struggling to think what to have for breakfast….then I remembered the macadamia milk


  • 3/4 cup/67.5g steel cut or rolled oats
  • 1 1/2 cup/354ml Macadmia milk
  • 1/2 tsp vanilla extract – the real stuff!
  • 1/4 cup/33g macadamia nuts
  • 1 1/2 tbsp spiced sugar (recipe from our chai snickerdoodle donuts here – I have a jar of this in the kitchen to use whenever)
  • Date syrup to taste

  1. Measure the oats and add them to a large saucepan. Cover with the milk and heat gently on a medium to low heat.
  2. Stir in the vanilla. Cook for 5-10 minutes.
  3. Whilst the oats are beginning to cook, roughly chop the macadamias. Using a dry pan on a medium heat toast the nuts until golden brown and fragrant. Set aside.
  4. After 5-10 minutes the oatmeal will have started to thicken, stir frequently to avoid sticking. Cook to your desired thickness then remove from the heat.
  5. Whilst still warm stir in the spiced sugar.
  6. Transfer to a bowl and top with the macadamia nuts, date syrup and a splash more macadamia milk.


Sarah xxx

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Back when I first went vegan I bought a tonne of random weird ingredients that I thought I might need…unshelled hemp hearts…nope. Still in the jar.

So in the spirit of my newbie vegan self  here’s my guide to my favourite vegan staples!

Nutritional Yeast aka Nooch

Nooch is  yellow, dry yeast flakes that taste CHEESY! It’s a god send to vegans. You can get nooch that is fortified with vitamin B12 (very helpful for vegans!)
Dump it on your pasta, make mac n cheese with it, it’s awesome.

Raw Cashews

Big fan of cashews. Sour cream? Use cashews. Nut milk? Use cashews. Alfredo sauce? Cashews.
Cashew cheese – yes. There’s not much cashews can’t do.  Just make sure before you use them you soak them to make them more digestible and make your tummy happy!

Peanut Butter

All praise the peanut gods. I recently only got into PB, I’m also a big fan of almond, cashew and hazelnut. PBJ sandwiches! Peanut satay sauce! It’s well known that Becky, my co-blogger in crime is a peanut butter obsessive and will put it on anything. If anyone ever asks you that stupid question “but where do you get your protein from?” tell them it’s from peanut butter.

Black Beans

I LOVE BLACK BEANS. They are the best beans in my opinion. Get your protein. I’m lazy however and all my beans are in cans.


My other favourite. My diet is 20% hummus. You can also make Becky’s chickpea croutons with them or chickpea nuggets.


The Japanese fermented soy bean paste can add a distinctive umami flavour to any dish. It also makes a super quick soup snack!

Chia Seeds

You know those weird chia pet things? You could grow hair on a little clay sculpture of a man’s face? Those were chia seeds. Super food seeds! Add them to smoothies or use them as an egg replacer. Make our Matcha chia pudding!

Cacao Nibs

Cacao nibs are the unprocessed cacao. They have a bitter chocolate taste and a satisfying crunchy texture. They’re also considered a super food. I like mine sprinkled on top of granola or smoothies!

Maca Powder

Maca powder is  the powdered form of  a root from South America, known for its health benefits. I found it helped to boost my energy when included in my morning smoothie. This is a massive bonus for me because I am extremely caffeine sensitive! Some other benefits of maca can be read here.  It has a strong malt like flavour.

Spirulina Powder

Another super food for your smoothie! Spirulina is a blue-green algae and a complete protein with all the essential amino acids. It’s also rich in many other vitamins and minerals. It has a dark green colour and tastes and smells quite a bit like iron. However, once it’s blended into a smoothie it’s hard to detect.

Vital Wheat Gluten

Vital Wheat Gluten makes seitan! I like to try to keep some around for making chickpea nuggets and other magical things. It has the most “meat like” texture of any plant-based protein in my opinion.

 There are many more obvious ones that I’m not going to go into detail about such as oats, quinoa, brown rice and lentils.

I hope my small list has been somewhat helpful to some people exploring the world of veganism and all the weird products there are out there.

Sarah xxx

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Now that I’ve been vegan coming on nearly 2 years (November is my veganniversary) I’ve amassed quite a knowledge of very delicious vegan restaurants and cafes in London.

When I first went vegan I spent a lot of time trawling the internet, looking at those annoying nutritional info pdfs for chain restaurants and using the HappyCow app (if you don’t have it, get it)

Here’s a list of some of the ones I really enjoy with bonus iphone photos.


12-14 Heddon St, London W1B 4DA
020 7758 4110

Tibits is a buffet style vegetarian restaurant with a giant selection of vegan food. You pay per kilo – they weigh your plate at the counter. Mine always ends up weighing an atrocious amount – I blame the vegan onion rings!

Amico Bio

44 Cloth Fair
020 7600 7778

43 New Oxford St
020 7836 7509

Amico Bio has two locations in London and a restaurant in Italy! It’s an Italian vegan restaurant but not in the stereotypical sense that everything is pizza. I’ve had some really delicious tempura here. They also use rice mozarella in their vegan dishes which I haven’t seen anywhere else.  As a mayo connoisseur – their vegan mayonnaise is REALLY amazing – I want the recipe.

The Gate

370 St John St, London EC1V 4NN

51 Queen Caroline St, Greater London W6 9QL

I’ve already written about my great love affair with the Islington branch of The Gate here. I will repeat again though – GET THE POLENTA CHIPS!


45 Lexington St, London W1F 9AN

Oh Mildred’s, how do I love thee, let me count the ways…

Mildred’s is tiny and there are always queues in the evening because all the food is delicious. I would live here if I could. Their basil mayo rocks my world.


103 Hampstead Rd
020 7387 4064

Separate vegan menu! Mexican food! Tequila bar!

222 Veggie Vegan

222 N End Rd, London W14 9NU

222 has a really nice homey vibe to it. It almost feels like you’ve gone to one of your friend’s houses for dinner.

Loving Hut

669 Holloway Rd, London, City of London, Greater London N19 5SE

There are Loving Hut branches all over the world. My local one does a great vegan “egg” fried rice, mock sesame chicken and vegan fish and chips!

The prawn crackers taste like prawn, it’s all very confusing but delicious. It’s also pretty damn cheap.

InSpiral Lounge

250 Camden High St, London NW1 8QS

Eating at InSpiral makes you feel like you are super healthy and awesome. Lots of raw food, fresh juices and smoothies!

They sell their own kale chips and other raw snacks.

Cookies  N’ Scream

The Market Hall
Camden Lock Place

Cookies N’ Scream is like the Valhalla of vegan and gluten-free baked goods. Their milkshakes are incredible.

They make these amazing cookie in a brownie things called Bowsers. Go visit the girls and get one!

Ms Cupcake

408 Coldharbour Ln, London SW9 8LF

If you haven’t heard of Ms Cupcake then you have been living under a rock. Queen of vegan baked goods, writer of an awesome cookery book. They make Ferrero rocher cupcakes – enough said.

Honourable mentions:

These are not strictly full vegan or vegetarian restaurants or  are chain restaurants.


32 The Broadway, London N8 9SU

Riley gets a mention because of their awesome sorbets and coffees. Their soya milk lattes are so damn good. Get a chocolate sorbet, you won’t regret it.

Le Pain Quotidien 

Multiple London locations

So many vegan options here! Such a blessing. The salads are great. as well as the hummus sharing platter!

Try the pear and chocolate cake.

The Stapleton Tavern

2-4 Crouch Hill, London N4 4AU

A pub with vegan food! Hooray!

The baba ganoush here is out of this world. There’s also a really great atmosphere inside, very laid back.

So there we have it. Most of the vegan places I’ve eaten in the last two years-ish in London!

Sarah xxx

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This month is Vegan MoFo, a month dedicated to celebrating all things vegan. You can read more about Vegan MoFo on the website and Facebook.

Obviously when we found out about Vegan MoFo we couldn’t say no. The general goal of MoFo is to blog about all things vegan at least 20 times in the month. We will try our best!

For the first of our Vegan MoFo recipes I bring you another soup! A warming, slightly spicy soup for Autumn.


  • 650g/6.5 cups baby plum tomatoes
  • 2 medium yellow onions, diced
  • 2 tbsp Thai red curry paste
  • 1 lime, juice and zest
  • 400ml/14fl oz full fat coconut milk
  • Olive oil
  • Pinch of sugar

  1. Preheat the oven to 350f.
  2. Rinse and drain the tomatoes. Toss on a baking tray with a tablespoon of olive oil. Season with salt and pepper.
  3. Roast the tomatoes in the oven for 20-25 minutes until soft, burst and slightly blistered.
  4. Whilst the tomatoes are roasting chop the onions and fry them gently in a medium sized saucepan until softened.
  5. Once the onions are softened, add the curry paste and stir to incorporate. Cook the paste for 2-3 minutes before removing the pan from the heat.
  6. Stir in the lime juice and zest.
  7. Scoop the onion paste mixture into a blender and add the roasted tomatoes. Pour over the coconut milk and add a pinch of sugar (brings out the tomato flavour!)
  8. Blend on high until smooth and then transfer back into the saucepan to heat through.
  9. Serve sprinkled with a little lime zest.

(This can be easily modified for an immersion blender. Simply transfer all the ingredients to a big saucepan with high sides and blend until smooth before heating)

Sarah xxx


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