Tuesday, 18 September 2018

Curried Avocado Pasta


This week, sink your fork into this no-fuss pasta dish. I made this on a whim one day after work, when I wanted something quick and hearty. Do give it a try, and don't forget to tag @vegannigerian on Instagram or Twitter if you share it online! Full recipe and video below!

You might also like this recipe: Creamy Avocado Pasta



Ingredients
(Serves 1-2)
- 200g spaghetti
- Water
- 2 tbsp sunflower oil
- 1 red onion, chopped
- Handful green peas
- Handful sweetcorn
- 1 tbsp curry powder
- 1 tsp chilli powder
- 1 ripe avocado
- 2 tbsp lemon juice
- Salt and pepper, to taste
- 1 tbsp ground cashews (optional)








Boil the spaghetti in a large pot of lightly salted boiling water until cooked.

Heat the sunflower oil in a large frying pan and add the onion. Sauté for a couple of minutes, then add the peas and sweetcorn. Add curry and chilli powder, stir in the mashed avocado and splash of lemon juice. Add the cooked spaghetti to the pan and season with salt and pepper. Serve hot with a generous sprinkling of ground cashews.

Tuesday, 11 September 2018

Efo Riro with Mushrooms & Aubergine


























In a bid to eat more greens, I made a batch of efo riro (spinach stew) over the weekend, piling in loads of mushrooms and aubergine to give it a lift. When it comes to 'veganising' Nigerian dishes, I've come to realise that it's often not enough to simply remove the meat. Mushrooms and aubergines are a great substitute if you're after something that's hearty and chunky.



This recipe is a much-needed update on my original efo riro recipe from 2013. Boy, I've come a long way with the photography and general presentation hehe. Hope you enjoy making and eating this!

Ingredients
(serves 4)
200ml red stew mix (blend of red bell pepper, tomatoes, onion and scotch bonnet)
2 tbsp palm oil
800g chopped spinach
1 aubergine (chopped)
250g mushrooms (chopped)
Salt, to taste

Bring the red stew and palm oil to a boil. Add the chopped spinach and chopped aubergine. Simmer for 15 minutes. Add the mushrooms and simmer for another 5 minutes. Season with salt.




Monday, 10 September 2018

Vegan in Sheffield

Lovely moments captured from a weekend trip I took to Sheffield a few weeks ago. Loads of vegan food options, fun times and great company.

If you haven't subscribed to my YouTube channel yet, what are ya doing? It's all good vibes over there :)

Tuesday, 4 September 2018

Vegan in Thailand

Summer vacation in Thailand (Bangkok and Pattaya) and you KNOW I went ready to eat everything vegan in sight! ;) Check out parts 1 and 2 of my travel vlog below:




Summer Vegan BBQ Party

I'm just catching up on updating my blog posts, and so much has happened since the end of July.

First up, this epic vegan barbecue organised by pal and fellow YouTuber DunguBook (follow him for some stellar vegan bodybuilding & nutrition tips, motivation, and more) at The Aeronaut pub in Acton, London. Some may say that a successful vegan barbecue can only be the stuff of dreams, but this party was a massive testament to the contrary. His barbecue from last year (read all about that here) was already impressive enough, but this year was off the scale.

There aren't enough words to describe everything that was amazing about it, so I'll let the short video below do the talking. You'll also notice in the clip that I had a stall at the party, selling some of my vegan cupcake creations - honoured to have been given the platform and thrilled to have met so many wonderful people and hear all their feedback!

Tuesday, 31 July 2018

3 Easy Vegan Mug Cakes - Confetti Cake; Lemon Drizzle; Chilli Chocolate

Light and fluffy. Ready in one minute. Almost too good to be true.














Mug cakes are nothing new, but it's taken me a while to try them out myself. I was inspired to create these after watching this season of Love Island - a TV show where young singles spend the summer trapped in a Spanish villa in the hope of finding 'true love'. It's ridiculous, it's full of drama and it's been my absolute guilty pleasure over the last few weeks.














The contestants on the show speak a special kinda lingo which ties in to how I became inspired in the most tenuous way you can imagine. Unless you've been an avid follower of the show, the next few sentences probably won't make much sense. In which case, please ignore my jargon and skip ahead to the recipe lol. 'Mug' or 'muggy' or 'mugged off' refers to making a fool out of someone... So then I thought, 'I know, I'll make some mug cakes'. Then I named the cakes 'cutesie chilli chocolate', 'loyal lemon drizzle' and 'bits & sprinkles' to further reflect some of the other random words and phrases thrown around the villa. Sigh... Even I know when I've done the most!















If you own a microwave then you're just a few steps away from having these delectable muggy treats.  Adjust the quantities below in proportion to the mug/cup size. Enjoy!


Confetti Cake
- 2 heap tbsp self-raising flour
- 1 tbsp sugar
- pinch baking powder
- 6 tbsp vegan milk (coconut/almond/soya/cashew/oat...etc)
- 1 tbsp oil
- 1 tbsp sprinkles (vegan sprinkles are available to buy here)
- 1 tbsp syrup (maple/rice...etc)

Mix all the dry ingredients together first. Make a well in the middle and add all the wet ingredients. Combine to form a smooth batter. Microwave for 1 minute. Drizzle some syrup over the top and throw some more sprinkles on.

Lemon Drizzle
- 2 heap tbsp self-raising flour
- 1 tbsp sugar
- pinch baking powder
- pinch grated lemon zest
- 5 tbsp vegan milk (coconut/almond/soya/cashew/oat...etc)
- 1 tbsp fresh lemon juice
- 1 tbsp oil

For the drizzle:
- icing sugar
- lemon juice
- candied lemon peel (to garnish)

Mix all the dry ingredients together first. Make a well in the middle and add all the wet ingredients. Combine to form a smooth batter. Microwave for 1 minute. Create a lemon glaze by combining equal parts lemon juice and icing sugar. Garnish with candied lemon peel.

Chilli Chocolate
- 2 heap tbsp self-raising flour
- 1 tbsp cocoa powder
- 1 tbsp sugar
- pinch baking powder
- pinch crushed chilli flakes (plus extra for garnish)
- 8 tbsp vegan milk (coconut/almond/soya/cashew/oat...etc)
- 1 tbsp oil
- 1 tbsp syrup (maple/rice...etc)

Mix all the dry ingredients together first. Make a well in the middle and add all the wet ingredients. Combine to form a smooth batter. Microwave for 1 minute. Drizzle some syrup over the top and throw some more chilli flakes on for an extra kick.

Watch the video below: