With this easy tempura recipe you can not go wrong!

Crunchier in texture and lighter on the stomach than other fried foods, this tempura is sure to become a family favourite.

I used to make the batter from scratch but recently discovered tempura flour which changed the game!


• 200g tempura flour
• 6 shiitake mushrooms
• 1 Onion
• 100g kabocha pumpkin
• 1 sweet potato
• 1 carrot – peeled
• 1 aubergine 
• 6 green beans 
• sunflower or vegetable oil
• cooking chopsticks

  1. Begin by cutting all the vegetables, use whatever one you like. The vegetables shouldn’t be more than a centimetre thick to ensure fast cooking.
  2. Pat the ingredients dry with a piece of kitchen paper, place on a plate and keep in the fridge prior to cooking. Chilled ingredients are important to help form a crispy tempura batter.
  3. Now grab a heavy bottom pan and fill it approximately 2/3 with oil before heating to 160-170°C (you could use a deep fat fryer to regulate the temperature). Check the oil is at the right temperature by dropping a splash of batter into the oil. If it sizzles the oil is ready.
  4. Mix 200g tempura flour with 320ml iced cold water to make the batter. The colder the batter and ingredients before frying, the lighter and crispier your tempura will be. I use ice cubes to keep your batter extra cold.
  5. Place the battered ingredients with your chopsticks into the oil and cook for a minute or so on each side until the batter turns golden. Don’t cook too many pieces at one time as it will lower the oil’s temperature.
  6. Remove from the pan and place on a wire rack. Serve whilst piping hot with soy sauce!

Tips and Information

• Serve with a bowl of sticky white rice on the side.

• It is better to make the batter mix just before deep-frying. Mix the batter as little as possible, making sure there are no lumps. This prevents the gluten in the flour from stretching, ensuring that the batter is not chewy and is as light and crispy as possible. 

Japanese inspired Fried Rice

Quick dish for the gang!
Great for using up 3 day old rice and any vegetables in the fridge 🤷🏽‍♀️

Take a little of bit of inspiration from many cuisines with this massively delicious fried rice recipe. With crispy, fresh broccoli, carrots, vegan beef, just egg and some umeboshi on the side!
This moreishly aromatic Japanese inspired fried rice, is a match made in heaven.


• 400g cooked Japanese rice
• 200g Lightlife vegan minced beef
• 2 diced carrots
• 2 spring onions
• Broccoli florets
• 1.5 tsp vegetable oil
• 1.5 tsp sesame oil & 1 tsp soy sauce
Just Egg

1.Start by slicing up the spring onion, and chopping the carrots and broccoli into bite sized pieces. In a separate bowl whisk the just egg.

2. Warm 1.5 tsp of sesame and vegetable oil in a frying pan. Add the beef and cook until browned.

3. Add the rice and soy sauce, mixing well. Pour on the egg and go nuts stirring. You want the egg to evenly coat each of the rice grains. When the rice has begun to get a little bit crispy in places, garnish with the spring onion and serve with Umeboshi (Pickled Plum) on the side!

Umeboshi Plums – The Samurai SuperFood Pucker up: It’s Good for You!

People in Japan have eaten umeboshi for centuries, having learned from experience of their restorative and preservative properties along with their virtues in helping to ward off colds and other bugs. These Japanese pickled plums were thought by the samurai to combat battle fatigue



• Egg first vs. rice first is a fierce debate. I prefer rice first, but if you like your fried rice more crispy: cook the egg and keep to one side before cooking the beef, then add the egg back when you cook the rice.
• My top secret tip is to use cold rice. If you don’t have any leftover rice, just pop your rice in the fridge for a little bit to cool it down before cooking. This helps to avoid mushy rice.

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Mushrooms are life!

This one is simple … I promise!

Grab as many mushrooms as you can – sauté with lots of chopped fresh garlic, turmeric, a pinch of curry powder, vegan butter, black pepper and a splash of Soy sauce or Tamari!

Serve with some HOT steamy rice and sliced avocado!

It does not always have to be an epic affair in the kitchen 😂

These Collard Green Wraps are SICK!

Morning fuel
This will set you up for day guys!

Healthy Vegan Collard Greens Wraps with Shitake , black beans, brown rice, vegan beef, shredded beets, carrots, avocado, cucumber  and micro-greens.
Drizzle these colorful rainbow wraps with whatever you wish.
As always I added Sriracha 🌶🌶🌶
This was bloody delicious!

Fill, Wrap And Roll baby

Keep Pushing against the flow

Curry No Goat 🇯🇲

This is heaven 💚 unbutton ya jeans!


3 cups Mock Goat Meat (Mock duck from a Chinese supermarket or Vegan Mutton)

• 1/2 cup Onion, yellow

• 2 cup Potatoes

• 1/2 cup Carrots

 • 4 each Garlic Cloves, medium

• 1/2 cup Fresh Tomatoes

• 1 t Rice Vinegar

• 1/4 cup Curry Spice Blend

• 1 each Scotch Bonnet

• 6 sprigs Thyme,fresh

• 4 Scallions

• 1/3″ each Ginger

• 1 Vegan Beef Bouillon Cubes 

• 1 T Vegan Worcestershire Sauce 

• 2 splashes of Soya Sauce

• 1/4 cup Canola Oil ( divided 2 T)

• 1/4 cup Water 

• Pink Himalayan Sea Salt

• Black Pepper

1. Mix curry blend and 2 T canola oil into a paste. Add mock goat meat and mix gently until all goat* pieces are coated evenly. 

2. Add remaining oil into a deep saucepan on medium-high heat. Pan sear all of the mock pieces until golden brown, remove from pan and set aside.

3. Add tomatoes and cook down until tomatoes become macerated into a thick sauce. Add vinegar, Soya Sauce and molasses. Mix until they are thoroughly combined. Add carrots, potatoes, garlic, thyme, scotch bonnet, scallions, and ginger. Saute until for approximately 2-3 minutes or until the carrots and potatoes begin to brown.  

4. Add bouillon, worcestershire sauce, and cook until carrots and potatoes are halfway fully cooked. Add mock goat meat. Cook for approximately 15 minutes on medium heat. Once the potatoes and carrots are tender and the stew has thickened.

It is ready to serve with white rice, roti or rice and peas – a fresh coleslaw works well!!

Enjoy 😉

Beef Bulgogi 🔥🔥🔥

This is a winner 🌱 Non vegans love it! Kids love it! I BLOODY LOVE IT!
I personally prefer it rolled up in a lettuce leaf with rice and lot of chilli ❤️
This is so quick and easy guys!
I used HERBIVOROUS BUTCHER’S seitan steak and thinly sliced it, but there are so many seitan options available! This is just my personal favourite 👌🏾 Unfortunately only available in the USA.



  • 1 pound seitan steak, thinly sliced
  • 5 tablespoons soy sauce
  • 2 1/2 tablespoons white sugar
  • 1-2 spring onions
  • 2 tablespoons minced garlic
  • 2 tablespoons grated fresh garlic
  • 2 tablespoons sesame seeds
  • 2 tablespoons sesame oil
  • 1/2 teaspoon ground black pepper



  1. Place the sliced steak in a shallow dish. Combine soy sauce, sugar, green onion, garlic, ginger, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
  2. Stir-fry quickly for 5 minutes, you will start to see it caramelizing 🤪
  3. Serve with rice and a vegetable of your choice!

In an ideal world this dish is best cooked on a barbecue!

If anyone tries this please let me know how it turned out.


Enjoy ❤️ Peace

VanilleKipferl (Austrian Vanilla Crescent Cookies)

It’s Christmas! And in my house that can only mean VanilleKipferl time 😋

This recipe was handed down to me from my Viennese father-in-law ❤️ However I have obviously put my Vegan spin on it! It tastes even better (words straight from my hubby’s mouth)  😂

A beautifully gift wrapped tin of these makes the best christmas gift, if they manage to make it out the house 🤷🏾‍♀️


These little gems have a crumbly texture and simply melt in your mouth.

Let’s bake!


  • 1 cup vegan butter (like earth balance or miyokos kitchen)
  • 5 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon water
  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon salt
  • 3 cups almond meal
  • garnish: confectioner’s sugar


  1. Preheat oven to 350˚F.
  2. Line 2 baking sheets with parchment paper or silicone baking mats.
  3. In a mixing bowl with a hand held beater or stand mixer with paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add vanilla and water and mix for 1 minute.
  4. In a separate bowl whisk together flour, salt and almond meal.
  5. Add the dry mixture to the butter/sugar mixture and combine until a stiff dough forms, 1-2 minutes.
  6. Divide the dough into 4 equal pieces, shape each into a ball. Place the balls in a sealed plastic bag or covered bowl in the refrigerator for at least half an hour.
  7. Remove one ball of dough from the refrigerator. Roll it into a rope, 12 inches long. Cut the rope into 12 even pieces. Roll each piece into a 3-4 inch rope and shape it into a crescent. Repeat with the remaining dough, removing one ball of dough from the refrigerator at a time, until you have filled one tray.
  8. Just to simplify it, here is a link where you can see how to roll and shape cookies! https://youtu.be/Zr_gYRMC4oM
  9. Bake the cookies, one tray at a time, for 11-12 min, until the tips of the crescents just start to turn a light golden brown.
  10. Remove the baking sheet from the oven. (And place your second, cool tray with shaped cookies in the oven to bake, if necessary.) Let the baked cookies rest on the baking sheet for 2-3 minutes while you prepare your sugar mixture.
  11. You can simply just use confectioners or make this simple sugar Mix!  ½ c powdered sugar and 1 Tbsp vanilla sugar together in a shallow bowl.
  12. Take the warm cookies from the baking sheet and carefully coat them in the sugar mixture. Place the coated cookies on a wire rack to finish cooling. Repeat as needed with the remaining cookies.
  13. Once cooled transfer them to an air tight container to store for up to 1 week. The cookies will keep for several days stored.

If feels like a long process but once you get into the swing of it its easy!

Enjoy my lovelies 🙏🏾❤️🤪


This is one of my favourite super quick, no fuss pasta dishes!

It’s comforting and warming for those winter nights when you just wanna lounge on the sofa and watch a movie ❤️


• 2 cups of soaked raw cashews 

• 1 Tbsp arrowroot starch

• 4 Tbsp nutritional yeast

• 3 cloves garlic

• sea salt and pepper to taste 

• 2 Tbsp vegan parmesan cheese

• 1-2 cups unsweetened plain almond or rice milk


If you don’t have time to soak cashews overnight just simply soak in some hot water for 15 minutes.

Pop it all the ingredients in a blender until you have a smooth creamy consistency. 

Warm through on a low heat until it’s piping hot 😋


Serve with the pasta of your choice! I love fettuccine for this one, and top with strips of  sautéed zucchini or steamed broccoli.


Sprinkle with vegan parmesan, black pepper, a drizzle of olive oil and some red chilli flakes 🌶🌶🌶