What I Eat In A Day | Vegan/Plant Based Recipes

I’m back! After taking the summer off to concentrate on other work, I’m starting my weekly videos again. Kicking off with a simple, What I Eat In A Day video, I feature some really good vegan/plant based recipes that are hearty, healthy and delicious!


Deliciously Ella’s Buckwheat Pancakes – The first recipe in her new cookbook https://amzn.to/2DmvLQK

Red Lentil Coconut & Ginger Curry – Found via Mama Eats Plants https://mamaeatsplants.com/. Recipe copied below:


1 medium onion finely diced
2 large cloves garlic, minced
1 two inch piece of fresh ginger, grated
1 tablespoon medium curry powder
1 teaspoon red chilli flakes (or to taste)
1 cup of red lentils
1 can of chopped tomatoes
A handful of coriander, finely diced
Salt, pepper
1 can unsweetened coconut milk
Lime wedges to serve
Extra coriander to serve

Cook the onion on a medium heat in oil until soft and golden (8-10 minutes).
Add the garlic, ginger, curry powder, chili flakes, and stir for 2 minutes.
Add the lentils, stir for 1 minute, then add the tomatoes.
Fill the empty tomato can with water and add that in too. Then half fill it, and add that also.
Next add the coriander, salt, pepper and three quarters of the can of coconut milk.
Bring to the boil then reduce heat and simmer on low for 20-25 minutes, or until the lentils are soft but not mushy.

Serve with lime wedges, extra coriander and the rest of the coconut milk.

2 Healthy-ish Apple and Raspberry Crumbles |


1 apple, peeled and diced small
1 teaspoon cinnamon
1 handful of frozen or fresh raspberries
1 handful of almonds, chopped small
1 tablespoon of rye flour (or plain, gf flour)
1 teaspoon chia seeds
1 tablespoon coconut sugar (or brown sugar)
1 drizzle of maple syrup
10g vegan spread (or butter if you’re not vegan)
A drizzle of vanilla essence

Pre-heat the oven to 160 degrees C.
On a medium heat, cook the apples, raspberries and cinnamon until the apple starts to soften but isn’t mushy.
Divide into two small ramekins.
Mix all of the other ingredients in another bowl, rubbing together to make a crumble texture.
Spread the crumble mixture on top of the fruit.
Bake in the oven for 10 minutes until the crumble is golden brown and the fruit is bubbling.

Serve with coconut yogurt and more maple syrup if you like it sweeter.

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