Thursday, 25 January 2018


Now I'm very rarely someone that follows an exact recipe - I hate measurements (one of the many reasons why I suck at baking), I hate being restricted, and I hate not being able to make a meal just because I'm missing one ingredient. Therefore, over the years I have gotten pretty good at improvising, a talent that stemmed from my mum who throughout our childhood made many meals which she simply called 'a concoction'. Sometimes she remembered how she made it, and sometimes she didn't (which was a real bummer when it tasted amazing), and so with this in mind, I thought I'd write down my yummy 'easy peasy vegan chilli' that I have adapted from a few different recipes, so that it can be remembered and recreated at a later date!


x2 celery sticks
x2 carrots
x1 large onion
x2 bell peppers (I'm not going to dictate what colour - you do you!)
x1 can of kidney beans
x1 can of assorted beans (mine consisted of cannellini, flageolet, and adzuki beans)
x1 can of baked beans (mine were Branston, but again, you do you!)
x2 cans of chopped tomatoes
chilli powder
cayenne pepper


1. Roughly chop the celery, carrots, onion, and peppers, and add them to a large pan with a little olive oil and salt. Fry slowly until soft.

2. Add all of the spices! This is where my instinct takes over and my inability to measure comes into effect, as I really do just eyeball it. It all depends on how spicy you want your chilli to be, and that comes down to personal preference. For me personally though, I roughly put in 2 tablespoons of chilli powder, 1 tablespoon of paprika, 1 tablespoon of cayenne pepper, and 1 teaspoon of both oregano and cumin. I then season well with salt and pepper, and continually taste throughout the cooking process to determine if I want to add more of anything!

3. Drain the can of kidney beans and assorted beans, and add these to the pan. Stir well and then add the baked beans and chopped tomatoes.

4. On a low heat, keep stirring the chilli over the space of around 45 minutes so that much of the excess liquid cooks out, and the vegetables are well cooked.

5. Serve with rice.

It really is as simple as that and soooo delicious! Chilli has always been one of my go-to dishes and therefore I was determined to find a good vegetarian alternative so that I could still enjoy it and not feel as though I was missing out. Next time I might stick some sweet potato in it and add some grated vegan cheese on top too...


Wednesday, 24 January 2018


If you know me well, you will know that there aren't many forms of meat that I actually like. Other than the odd beef burger, slice of chicken, and fillet of salmon; I pretty much live a vegetarian lifestyle and have done all of my life. It wasn't until around a year ago however that I started to consider going vegetarian fully; and at that point I seriously started to question whether BBQ chicken pizzas were really worth it.

I'm not afraid to admit that I've always been a meat eater that would much prefer to be ignorant then face the facts. My mentality has always been this: I like chicken, I want to continue eating chicken, and therefore as soon as someone talks to me about how the chicken gets on my plate - I walk away. I won't eat anything that has a face or any resemblance of an animal, but if you cut it up a bit and disguise what I'm eating, I'll eat it. The saying 'ignorance is bliss' really sums me up when it comes to food, and whilst I'm not proud of it, it does explain why it's taken me this long to question whether I want to be doing it. 
The Kings Head, Yoxford - Butternut squash, stilton and spinach risotto

The moment that the ignorance stopped was the moment I saw it in action, changing my mindset entirely within the space of around thirty seconds (there's no coming back from that!). It was the day that I fell in love with a fall of lambs at a working farm, and it knocked the ignorance out of me like a 40 tonne truck had driven straight into me. I was stood at the fencing of their enclosure and all of the lambs instantly came bounding towards me with the same playfulness and excitement that my Labradoodle has when I get in from work everyday. They were having fun and being mischievous just as small children would; fighting for my attention and pushing each other out of the way to be in with a chance of getting stroked.

Those babies were to be slaughtered six days later.

Here's the thing:
Have I been a fully fledged vegetarian ever since that moment? No. 
Have I been introducing more and more vegetarian foods into my diet? Yes. 
Have I been researching interesting and tasty vegetarian meals to make the change sustainable? Yes.
Have I been educating myself further on the meat and dairy industries? Yes. 
Am I ready to commit to the change 100%? Yes. (I think so!)

Prezzo - Courgette Spaghetti
With this being said, I would like your ideas please! I have already found so many great vegetarian (and vegan) recipes to dispel the myth that vegetarians can only eat leaves, but if you have any recipes, I would love to hear them and add them to my collection. I will be sharing everything I learn along the way right here, and I'll be very honest with you if I mess up too. Here's a spoiler though, BBQ chicken pizzas really aren't worth it (they're just as yummy if you swap the chicken for mushrooms!)