Walnut & Kale Pesto

This is by far one of my favourite go to go quick and speedy recipe when I am starving and I want a delicious and filling meal in 10-15 minutes. I love this recipe as it’s super flavoursome and still packed with gorgeous greens. If you have any fresh basil please feel free to add it to the pesto, it will be even more fresh and it will certainly remind you of summer! 🙂 During winter I try not to buy veggies or herbs which are not in season so I like to keep it simple with some good old British kale 😉
If you have any vegan cheese on hand please go ahead and sprinkle on top or just go crazy with nutritional yeast!

Ingredients:

1/3 cup of walnuts
2 cups or raw kale destemmed
2 tablespoons of nutritional yeast + extra to sprinkle on top
2 tablespoons of lemon juice
1 clove of garlic- crushed
a generous glug of extra virgin olive oil
1 teaspoon of white miso paste (optional but adds a bang of flavour)
salt to season

pasta of your choice – I have used green peas and quinoa pasta but any pasta will work

Place the destemmed kale in a large bowl and cover it with some boiling water. Let it sit for less than a minute until it starts to wilt. You still want to keep a bright green so don’t let out sit in the boiling water for too long. Place the blanched kale in a food processor with all the remaining ingredients. Blitz and scrape the sides from time to time until you have a creamy kind of consistency. Depending on the thickness desired add more olive oil or splash of water.

Cook the pasta according the cooking instructions. Drain it and place it back in the pan with a drizzle of olive oil (prevent from sticking). Add in the pesto and mix it all together.

I like to serve mine with some extra nutritional yeast and some rocket on the side.

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Love your Gut – The Importance of Probiotics

If you have been following for a while you know how much I love my fermented food like sauerkraut, kombucha or miso paste. Not only I think they all taste delicious but they contains live bacteria (probiotics) which have been proven to help support our gut health.
We all have heard how important our gut health is for our overall wellbeing but why is that exactly?

To remain healthy our bodies rely on trillion of microbes, altogether called Microbiome. These friendly bacteria are key to our good health as they support healthy digestion and immune health. They help protect our gut lining and keep it healthy so that we can absorb the nutrients from our food and keep toxins out of the bloodstream. In addition to supporting healthy digestion and regular bowels, friendly live bacteria produce beneficial compounds such a short chain fatty acids, certain vitamins and amino acids. They also play important role in bolstering immunity as 70% of the immunity system is found in the gut.

They are many potential reasons why people might not get enough friendly bacteria, from birth all the way through adulthood. Babies born by C-section do not get their first dose from their mother during birth, and formula-fed babies miss out on the live bacteria in breast milk. The modern diet is also not kind to our micro biome with chlorinated water, alcohol, antibiotics, prescription drugs, stress and chemicals all killing off these bacteria in our gut. If the friendly gut bacteria dies off unfriendly bacteria can take over and cause gas, bloating and irregular bowels as well as compromising overall health.

When my skin started to break out 6 years ago after coming off the contraceptive pill I went to see various dermatologists and they all prescribed me different type of antibiotics which unfortunately they failed miserably and probably made my skin flares up even worse. They also probably weakened my gut flora which is the last thing you want for clear skin!
As well as changing my diet and lifestyle I also started to research on how could I have helped even further my skin to finally regain its balance. One thing that kept popping up in all my online researches was that a healthy gut is also very important for a healthy and clear skin. Few searches more down the line and I put on my brave face and tried my first bite of sauerkraut (i promise you, its gets better) and sip of kombucha pretending it was like drinking prosecco. As well as introducing fermented food a regular basis into my diet I also started taking probiotics and I can honestly say that the effects had been remarkable.

Let me just explain you quickly what’s the connection between your gut and your skin:

The GI tract and skin are both organs of detoxification. We need a healthy microbiome in the gut to break down food, absorb nutrients, and eliminate toxins. When our gut flora is not healthy, and there are more bad bacteria than good bacteria, a lot of problems can arise — including chronic inflammation, which is a cause of acne and other skin problems. Some bad bacteria, fungus, and yeast can even cause inflammation in and of themselves. So, if you are looking to clear up your skin, you might have to start with your gut.

When it comes to buying probiotics they are obviously tons of options out there, I would suggest ti invest in probiotics with a very high number of live bacteria, 40 billion or more. I have recently started using Garden of Life Microbiome Formula Mood + which contains 50 billion live bacteria. Garden of Life rather than using commonly used probiotics, inulin, they use USDA organic and non GMO project Verified acacia as it comprises 90% soluble fibre. This means that it has a better digestive tolerance and therefore supports the growth of bacteria and helps reinforce the gut lining. Microbiome Formula Mood + also contains organic ashwagandha and organic Alaskan blueberries which also help to support emotional health and manage chronic stress.

One of my favourite gut friendly breakfast recipe is this Sweet Potato Salted Caramel Smoothie. Sweet potato are a good source of prebiotics which
are a type of fiber. They are un-digestible plant fibers that already live inside the large intestine. The more food, or prebiotics that probiotics have to eat, the more efficiently these live bacteria work and the healthier your gut will be. Other probiotics food are avocado, onion, garlic, jerusalem artichoke and liquorice root.
This super creamy smoothie bowl is not just super good for you and your gut but it’s also ridiculously delicious! Super creamy and fluffy with a decadent salted caramel taste. You can also add 1 capsule of Garden of Life Mood + but just gently opening the capsule and pouring the powder into the smoothie.

Ingredients:

Serves 1

1 cup of steamed and frozen sweet potatoes
1/2 cup of almond milk
1/2 avocado
1 tablespoon of carob powder
1 teaspoon of maca powder
1/2 tablespoon of vanilla protein powder ( you can leave this out or just add a dash of vanilla powder)
1 tablespoon of hazelnut butter (almond butter will work as well)
a pinch of sea salt
1 capsule of Garden of Life Mood +

Toppings:

Sliced banana
coconut chips
Granola
cacao nibs
or whatever you fancy!

Simply place all the ingredients into a blender and blend until you have a creamy and thick ice cream kind of consistency. You might need to add a bit more almond milk if your blender is struggling. I like to keep my smoothie as thick as possible so I try not to add too much liquid.

Top with your favourite toppings and enjoy straight away!

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Turmeric & Apple Porridge

I am so excited to announce that this year I will be taking part in Provamel’s Pro campaign! The campaign is all about encouraging people to make positive choices when it comes to food and drink – which means being Pro 100% plant-based, Pro organic and Pro ethically sourced products that respect our environment.

That’s why I‘m thrilled to have teamed up with them to create two delicious recipes which will see you through any busy day – with Provamel’s delicious range of plant-based alternatives to yogurt and drinks the breakfast possibilities really are endless!

I’m kicking off by showing you how easy it can be to be a Pro at breakfast, using Provamel’s Almond Unsweetened drink to whip up this warming winter bowl. We all know Mondays are never easy, especially cold, dark winter mornings when we just want to stay in bed as long as possible. I have to admit that I am not exactly a morning person but what always gets me out of bed is a warming and delicious breakfast. Who knows, my tasty Tumeric and Apple Porridge might even make you Pro Mondays?!

Provamel offers a 100% plant-based range of organic and GMO free drinks and alternatives to yogurt. They have a wide range of different products, from soya to almond, from oats to coconut, so it’s super easy to find a plant-based option that you like. All their ingredients are sourced as close to home as possible (for example they use almonds from Europe and not California) making their products even greener and more sustainable.

It might sound like a cliché but breakfast is definitely the most important meal of the day, and it’s easier than you think to make it a healthy one. Porridge is always my number one choice when it comes to an easy and quick winter breakfast as it takes no time to make, plus it will keep me full for longer. I find when I don’t have breakfast in the morning by midday I am already starving and I feel peckish all throughout the day. A nutritious and balanced breakfast will not only give you the energy to face the day ahead but it will also prevent you from mindless snacking. I have been loving using Provamel Almond Unsweetened drink in my porridge as it’s completely sugars free and makes the porridge super creamy! Another favourite of mine for hot drinks, like a matcha latte or turmeric latte, is Provamel Soya Unsweetened drink as it has a very subtle flavour and I actually find that it froths really well when heated up.

If you are not a breakfast person I really hope you will at least give the below recipe a try as it’s by far one of my favourite winter breakfasts, which makes me feel so satisfied every time I make it – you’ll be Pro breakfast before you know it!

This porridge is such a warming and comforting breakfast, especially if you are feeling a bit run down. I love the earthy turmeric flavour combined with the spicy ginger and the sweetness of the apple. I have used Provamel Almond Unsweetened drink which makes it super creamy, without adding any sugar. To make it even more delicious top with peanut butter, maple syrup and some crunchy coconut chips.

Serves 2

Ingredients:

1 cup of porridge oats
1 apple, skin on – grated
About 1 teaspoon of freshly grated ginger
1/2 teaspoon of turmeric powder or freshly grated turmeric
1/2 teaspoon of cinnamon powder
500ml of Provamel Almond Unsweetened drink

For the toppings:

A handful of berries of your choice
1 apple, sliced
A drizzle of maple syrup
A handful of coconut chips
A drizzle of maple syrup

Place the oats into a pan with the Provamel Almond Unsweetened drink. Add the grated apple, turmeric and ginger. Let the porridge cook over a medium/low heat for about 8-10 minutes, stirring from time to time and adding a little water if needed. The porridge is ready when it’s thick and gloopy, and the oats are soft.

Serve the porridge immediately with berries, sliced apple, maple syrup, coconut chips and some peanut butter.

 

This recipe is sponsored by Provamel.

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Double Chocolate Pretzel Cookies

These cookies are dangerously too delicious. I say this because I made them in the morning and by 5pm they were all gone. Yep, I ashamedly eat the whole tray because they were sooo incredibly good! You know that anything with chocolate gets my vote, especially when it’s double but these cookies are even more special thanks to the pretzel addition.That salty, crunchy texture really take this cookies to a next level of deliciousness! Plus they are ridiculously easy to make! Enough said, please go and make them! You will thank me later 😉

 

Makes about 10-12 cookies depending on the size

Ingredients:

1 cup of oat flour ( just blend some oats in a blender and then measure 1 cup)
1 cup of ground almond
3 tablespoons of raw cacao powder or cocoa powder
1/2 teaspoon of baking powder
a pinch of sea salt
1/4 cup of melted coconut oil
5 tablespoons of maple syrup or honey
1 tablespoon of flaxseeds + 2 tablespoons of water
1/2 teaspoon of vanilla extract or powder
80gr of good quality dark chocolate- I have used Goodio Pure Nacional
About 10-12 vegan pretzel ( i bought mine in sainsbury’s and they were accidentally vegan)

Start by preheating the oven at 180 degrees celsius. Mix the flaxseeds with the water and let it sit onto one side for 5-8 minutes until it becomes kind of jelly and gloopy.

In a large bowl mix together the oat flour, ground almonds, baking powder, salt and raw cacao powder. In a separate bowl whisk together the coconut oil, maple syrup, the flaxseeds mixture and vanilla extract. Pour the wet ingredients into the bowl with the dry and give its good stir until everything is combined.
Line a baking tray with some parchment paper. Scoop out about 1 tablespoon of the cookie dough for each cookie, If you have an icrecream scooper it will make the job even easier. With your hands press it down slightly and top each cookie with a pretzel. Bake the cookies in the oven for 12-15 minutes until they start to be slightly golden brown around the edges. Don’t worry if they are very soft when you remove them from the oven, they will harden up in the cooling process.
Let the cookies cool down for 1/2 hour and then enjoy!

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Creamy Leek & Brussel Sprouts Pasta

This is one of those recipes which just happen absolutely scrumptious completely unexpected, I am not sure that makes any sense but you know what I mean right? 🙂 I was trying to use up all the veggies I had in the fridge and tadahh a super creamy, filling, comforting and yet so healthy pasta recipe was born! Even if you don’t like Brussel sprouts give this recipe a go, I promise you will thank me later!:)

Ingredients:

the sauce is enough for 2 people

1/2 large leek final sliced
6-7 brussel sprouts, trimmed and finely sliced
1 garlic clove crushed
a glug of olive oil
1 teaspoon of white miso paste

For the cashew cream:

1/2 cup of raw cashews soaked in water for at least 3 hours
1/4 cup of soy or unsweetened almond milk
1 tablespoon of lemon juice
2 tablespoon of nutritional yeast + extra for sprinkling
1/2 teaspoon of garlic powder
1 teaspoon of apple cider vinegar
a pinch of sea salt and pepper

Pasta of your choice – i have used chickpeas pasta

To make the cashew cream simply place all the ingredients into a blender and blend until super smooth and creamy. If your blender is struggling add more milk.

In a large pan add the leeks and brussel sprouts with the olive oil. Cook them a low to medium heat for about 10-12 minutes until they have soften. Add the crush garlic clove and cook for another minute. Keep stirring so the garlic doesn’t burn. Add in the miso paste and remove it from the heat.

Cook the pasta according to the cooking instructions. Pour the cream in the pan with the vegetable and stir it all together. Drain the pasta and add a splash of olive oil to prevent from sticking. Stir in the sauce and serve withe extra nutritional yeast. Enjoy!

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Post Workout Vanilla Porridge with Raspberry Chia Jam

This has been my favourite breakfast lately. I love having a cosy bowl of warm porridge after my morning gym session, I find it super filling and nourishing. To add extra easily digestible plantbased protein I have added some cooked quinoa instead of using just oats. The result is a super creamy, thick and hearty porridge which will keep you full without feeling sluggish until lunchtime. For an extra kick of protein and a sweet vanilla flavour I have used Fit Delis Vanilla protein powder which also has lots incredible superfoods and it’s completely free from any artificial sweeteners, flavours and thickeners. The chia jam is juts the perfect topping! especially when combined with a generous dollop of peanut butter. You can also make a larger batch of the jam (just double the measurements) to keep in the fridge as it taste delicious on spread on bread or with yogurt.

I am also so excited to have started collaborating with Fit Delis – a new range of plant based protein powder using only natural ingredients. Their range of clean and natural supplements are delicious free from artificial sweetener, flavours and thickeners.
I guess because I am food blogger I have definitely tried my fair amount or protein powders and most of them I find have either a very powdery texture or they are overly sweet because of too much stevia. What I like about the Fit Delis range is that all the flavours taste really delicious and as I already mentioned have really good quality ingredients.

Serves 2

Ingredients:

1/2 cup of cooked quinoa
1/2 cup of oats
1 cup of almond milk + water if needed
1 scoop of Fit Delis Vanilla protein powder
1 tablespoon of milled flaxseed
1 tablespoon of sunflower seeds
1 tablespoon of raisin or goji berries

For the chia raspberry jam:

1 cup of frozen raspberries
1 tablespoon of chia seeds
1 tablespoon of honey or maple syrup – optional, you can leave it out if you like to keep it low sugar

Extra Toppings:

Fresh berries or fruit of your choice
a dollop of peanut or almond butter
coconut chips
bee pollen
or whatever you fancy!

Start by making the chia jam: simply place the raspberries in a small pan with a splash of water. Let them simmer on a medium to low heat for about 10 minutes until they become like a puree. Add the chia seeds and honey (if using) and cook for another 5-8 minutes until it starts to thicken up. Remove it from the heat and leave it onto one side.

To make the porridge simply place all tribe ingredients into a pan and cook it on a medium heat for 10-15 minutes. Keep stirring from time to time and add water if the mixture becomes too dry. You want to have a creamy and gloopy kind of consistency.

Serve immediately with a generous dollop of the chia jam, nut butter and other toppings of your choice. If you have any leftovers of the chia jam you can store it in an airtight container in the fridge for few days.

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Sweet Potato Acai Bowl

This has been my latest smoothie obsession. Although it might sound a bit unusual steamed and frozen sweet potatoes work wonderfully well in smoothies as they create the creamiest of the consistency, it will literally feel you are having pudding for breakfast!
This js also a great option if you are looking for a lower sugar option compared to a traditional banana smoothie. When it comes to smoothie bowls please go crazy with toppings, literally the more the merrier! Some of my favourite are quinoa puffs, berries and coconut chips

Serves 2

Ingredients:

1 1/2 steamed and frozen sweet potato (about 2 cups) – white or orange sweet potato will both work well
1 cup of frozen berries of your choice – i went for blackberries as they create a gorgeous dark purple
1/2 ripe avocado
1 tablespoon of One Earth Shine Bright Blend
1 tablespoon of vanilla protein powder – this is completely optional, it adds a bit of sweetness but you can leave it out if you don’t have it.
1 tablespoon of almond butter + extra for drizzling on top
almond milk to blend – I try to add as little as possible as I like my smoothie to be super creamy, like icecream consistency- I start with 1/4 cup and then add gradually if my blender is struggling.

Toppings:
These are some of my favourite:

Fresh berries
Sliced bananas
Granola or quinoa puffs
extra nut butter
Coconut chips

Simply place all the ingredients into a blender and blend it until super smooth and creamy. You might need to scrape the sides from time to time and maybe add more liquid if your blender is struggling. Scoop it into bowl and top with your favourite toppings and enjoy straight away!

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BBQ Jackfruit Burrito Bowl

If you have you have been following me for a while you know how much I am obsessed with Jackfruit. Therefore I am so excited that Sainsbury’s has recently launched a Sweet & Smoky BBQ pulled jackfruit which by the way taste absolutely incredible! Apart from being super delicious savoury jackfruit is such an healthy meat replacement and it works so perfectly in tacos, burgers or sandwiches or even in chilli kind of dishes. I love this burrito bowl as it’s packed with so many different flavours and textures but it’s also rich in nourishing wholesome plant based foods. I love the contrast of flavours between the rich smokiness of the jackfruit with the freshness of the tomatoes and avocado and the earthiness of the beans. It’s super filling and satisfying and any leftovers are great for packed lunches too.

Ingredients:

Serves 2

1 pack of Sainsbury’s Sweet & Smoky BBQ pulled Jackfruit
1 cup of cooked brown rice
2 cups of greens of your choice (i have used rocket but lettuce or mix leaves are great as well)
1 cup of cooked sweet corn
1 cup of cherry tomatoes
1/2 red onion finely chopped
1 avocado
1 1/2 lime
a generous handful of chopped coriander
a sprinkle of chilli flakes (optional)

For the refried beans:

1 can of drained and rinsed red kidney beans ( black beans will work as well)
1 clove of garlic crushed
1/2 red onion finely sliced
1 tablespoon of tamari or soy sauce
1 tablespoon of tomato puree

Place the Sainsbury’s BBQ jackfruit in the oven at 200 degrees celsius and cook for 30 minutes.
While the jackfruit is cooking prepare the rest. To make the refried beans heat up one tablespoon of oil in a frying pan and add the sliced onion. Cook the onion for about 5-8 minutes until soft and slightly caramelised. Add the crush garlic and cook for another minute stirring from time to time to prevent from burning. Add the kidney beans, tamari sauce and tomato puree. Turn the heat down and let the beans cook for 20 minutes.Add a splash of water if they become too dry.
Chop the cherry tomatoes into quarters and add them into a bowl together with the finely chopped onion, some chopped coriander (reserved some for sprinkling at the end) and a squeeze of lime juice.
To make the guacamole simply mash the avocado into a small bowl and add the juice of 1/2 lime and a pinch of salt. You can also add some extra chopped tomatoes if you like it a bit chunkier or just leave it as it is.
Once the BBQ jackfruit is cooked with 2 forks shredded it into small pieces (it should come part very easily).

To assemble the bowl: place the greens at the bottom, add the cooked brown rice, sweetcorn, refried beans, guacamole the tomato and onion salsa and finally the BBQ jackfruit. Sprinkle everything with the fresh chopped coriander, chilli flakes (optional) and a generous squeeze of lime. Enjoy!

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Veggie Loaded Breakfast Muffin

This dish is the perfect savoury breakfast/brunch idea for when you want something super filling and packed with flavours. I absolutely love the tofu omelette, it’s super fluffy and it goes so well with the crunchy veggie patty. If you really want to go all out add a slice of vegan cheese and your stomach will sing with joy 🙂

Ingredients:

2 english muffins – I have used wholemeal
2 Strong Roots pumpkin & spinach burgers
2 Strong Roots Avocado halves (defrosted)
2 slices of a quite large tomato
a handful of rocket or spinach leaves
the juice of 1/2 lemon
salt and pepper to taste

For the tofu omelette:

170gr of silken tofu
1/4 cup of chickpea flour also called gram flour
1/4 cup of water
1 tablespoon of nutritional yeast
1 teaspoon of corn flour
1/2 teaspoon of garlic powder
1/2 teaspoon of turmeric powder
salt and pepper to season
1 tablespoon of coconut oil for cooking

Optional: you can also add a slice of vegan cheese or vegan mayo on top of the burger if you really want to go all out 🙂

With a fork mashed up the avocado halves until you have a guacamole kind of consistency. Add the lemon juice and season with salt and pepper. Leave it onto one side while you are preparing the rest.

Place the spinach and pumpkin burgers on a baking tray and cook them in the oven at 180 degrees Celsius for about 20 minutes until crispy on the outside.

In the meantime make the tofu omelette. Place all the ingredients into a blender and blend until you have a completely smooth and thick batter. You can also add in a handful of spinach and blend again. The taste won’t change dramatically, it’s an easy way to add more veggies into this meal.

Heat the coconut oil in a non stick pan. Spread the batter into 2 round pancakes kind of shape, you want them to be quite thick. Cover the pan with a lid, turn the heat down slightly and let the steam cook the pancakes throughout. The pancakes are ready to be flipped when the top is solid to the touch.
Flip the pancakes and cook them onto the other side for another 3-5 minutes. At that point place the muffins into the toaster or the oven.
Slice the muffins in half. Spread a thick later of guacamole on one side, top it with some fresh rocket or spinach, add the spinach and pumpkin burger, the slice of tomato and the tofu pancake. Spread some more quacamole onto the other half of the muffin and enjoy!

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Mighty Plant Flavours Unleashed – Tesco New Wicked Kitchen PlantBased Range -AD

f you are vegan or following a plant based diet times are seriously exciting. I just couldn’t be happier to see more and more vegan options finally widely available. My latest ultra exciting discovery is Wicked Kitchen by Tesco which a is a 100% vegan range of delicious ready meals, sandwiches and pizzas. If you have been following me for a while you know by now that my kitchen is my happy place, meaning that I cook 99% of my meals from scratch so I admit I don’t regularly buy already prepared meals. Saying that, I am completely aware that not everybody has tons of times on their hands to cook from scratch everyday (I work from home and I am also a food blogger which yes, obviously helps) therefore I think it’s great that there is finally a completely plantbased range out there for those busy times when you just can’t be bothered to cook.

The range includes sandwiches and wraps, salads, ready meals and pizzas for a total of 10 options. The range has been developed in collaboration with chef Derek Sarno with the aim to create a “Wicked Kitchen” – a new range of irresistible meals that celebrate everything that’s ‘wicked’ and tasty about plants.
I have tried 3 ready meals and 2 pizzas (yes, I had a proper feast!) and I can honestly saying there were all really delicious.

My favourites are probably the pizzas maybe because we all know how hard it is to find a good vegan pizza. Actually, maybe I should reformulate, where can you find a vegan pizza apart from health food stores? So the BBQ MUSHROOM SOURDOUGH PIZZA and the CAPONATA SOURDOUGH PIZZA are literally a breath of fresh air. My Friday nights in watching Netflix are now sorted, no need to take 3 tubes to Wholefoods anymore, I can just pop to my local Tesco and get myself a crunchy, super flavoursome vegan pizza. And that’s one of the main reasons I am so excited about this range is that finally scrumptious, satisfying and delicious vegan options are available to EVERYONE.

The other 3 meals I have tried are the NANA’S MUSHROOM BOLOGNESE, VEGGIE PASTA & AMAZEBALLS and BBQ BEANS & MASH. The mushroom bolognese was full of flavour with a rich tomato sauce and I what I love the most about it is that some carrot noodles were mixed with the wheat tagliatelle which is such a clever way to sneak in extra veggies into your meal.


The Veggie pasta & amazeballs is such a creative take on the classic “meatballs pasta” The veggie balls are made of chickpeas, aubergine and onion and they are super delicious combined with the rich tomato sauce. Again I was impressed to see that courgette, aubergine and peppers were added in the sauce to make getting those “5 a day” even easier.

Finally the BBQ beans & mash was super scrumptious and ideal for those cold nights when you want something delicious but super nourishing at the same time. I love the smoky flavour of the beans combined with the creamy butternut squash mash.

For too long the common misconception has been that vegan food is boring, bland and uninspiring. I honestly believe that this range will definitely help to change the perception of plant based food and hopefully will make people realise that vegan food can be scrumptious, exciting, creative and satisfying.
Finally we all know we should be reaching our 5 a day with a variety of vegetables and fruit, sadly three quarters of adults in the UK fail to eat their recommended 5 a day. I really hope that by having more delicious veggie options widely available it will encourage people to make more room into their diets for delicious plant based food.

For more information about Tesco Wicked Kitchen range click here:

https://www.tesco.com/groceries/en-GB/zone/wicked-kitchen/?sc_cmp=aff*tbp*ghs*wic*elisa&utm_medium=ghs&utm_source=the_blogger_programme&utm_campaign=aff*elisa

 

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