This week we tried something a little different: a Christmas tree made from mince pie filling and covered in melted green chocolate, because why not? It’s a little messy and we’re definitely not dessert experts, but this is something you can elevate and bring your own flair to, especially if you’re already a master at cake decorating!
This week we came up with some wonderful pieless pies, pretty much by accident. While wondering what on earth to cook for dinner, with depleted cupboards and a lack of inspiration, I suddenly hit on the idea of making a pie – without the pie.
Once we tried it, we knew we just had to make it again to film for you! It’s a great weekday warmer for these winter months, and can function as a Sunday lunch replacement too.
We have continued our exploration of Korean food with a bulgogi tofu recipe this week, which you will find at the end of this post along with a video. I went a little bit crazy and prepared a little bit of a Korean feast for the two of us, which was a lot of fun to make!
I’m currently learning Korean, so we’ve been getting stuck in to some tasty Korean food too – and doenjang jjigae (된장찌개) had to be on the list. Doenjang is soy bean paste, which has a range of delicious uses. Jjigae is a stew, so when you put them together, doenjang jjigae is a soy bean paste stew.
Our new recipe this week is the fabulous naan burger, a dish we dreamt up whilst possibly under the strong influence of one two many curries. This is what happens when you try to combine an Indian dish with a burger, and, well, it’s pretty epic.
Garlic bread soup – it’s the future. We’ve tasted it.
This soup came about when we were thinking to ourselves about things we liked. Soup is obviously one of them, as you can no doubt tell from our blog. Garlic bread is also pretty high on the list. But can you combine the two?
We know you’re dying to know what was in our VIP goody bags at Brighton Viva! Vegan Festival, so here we are with the reveal! It was such a great event that there was too much to cover in just our event post, and so we set aside this week’s video post to let you know all about the products we got our hands on.
We were at the fantastic Brighton Viva! Vegan Festival this weekend and had such an amazing time. It’s been more and more thrilling to attend these events – being around so much vegan food is really exciting, and offers us the chance to eat things we’ve never seen before.
We’re back with a round-up of the products we sampled, bought, and received in our VIP goody bags at London Viva! Vegan. It was such a great event that there was too much to cover in just our event post, so here we are with the rest!
Let’s start with our VIP goody bag – we opened it on camera for you as we do at every event, and you can watch that here:
This week’s video recipe is something a little bit different: lasagna soup. We love soup so much we decided to make a few recipes based on bringing our favourite dishes to soup form, so there are going to be plenty more where this came from.
This dish brings everything we enjoy about lasagna to a soup. It also brings along everything we enjoy about soup to a lasagne, which is pretty neat. We started with a tomato base and included plenty of the vegetables and herbs that you might want to use in your lasagna, which was a good start – but still just a vegetable soup. So how to make it more lasagna?