Friday, 1 May 2015


A special thank you to Jubella London for injecting a whole lot of style and class into the Vegan Nigerian kitchen. I'm talking about this gorgeous kitchen set consisting of an apron, oven gloves and pot holder (more pics below) - all designed using high-quality West African print fabric.

So what do I love most about the Jubella London kitchen set? Quite simply, every item is impeccably made, with a clean, professional finish.

In terms of the brand as a whole, I admire the creativity behind every design, as well as the homage to the vibrant colours and cultures of West Africa. The set I received is truly an appropriate fit for a foodie such as myself who is also concerned with reflecting these qualities in the recipes I create and share. I'm sure you'd agree with me that the pattern is bold, fun and just plain beautiful!

I cannot recommend this brand enough. Go and have a browse through their online store and be amazed at the various designs that skilfully bridge the gap between traditional and contemporary. You won't be sorry :)

Find out below how you can WIN a custom-made set for yourself, your mum, your sister, your friend... or whoever!

Giveaway: Apron & Oven Glove Matching Set

We are giving away a set of our newest style of Apron & Oven Gloves to one lucky winner. The set we are giving away is made using a traditional print fabric from Ivory Coast in rich tones of burgundy, navy blue, forest green and brown. All hand made in the UK

Giveaway rules: 

Entry via Instagram - Follow @jubella_london and @vegannigerian and repost* giveaway photo

Entry via Twitter - Follow @jubellalondon and @vegannigerian and RT* giveaway photo

*when you RP & RT, all tags and hash tags must be included- @jubella_london @vegannigerian #jubellalondon #vegannigerian

One lucky randomly selected reader will win a matching Artisan Apron & Oven Glove set.

Winner will be announced: Saturday 16th May 2015.

Good luck!

Saturday, 25 April 2015


My julienne peeler has been in hiding for a while now. If you've followed my blog for long, you'll recall the Vegetable 'Spaghetti' and Boiled Plantain recipe I shared around this time last year. The julienne peeler is such an exciting and inexpensive kitchen tool to have on hand, allowing you to turn your veggies into lush noodle/spaghetti strands. Great for gluten-free 'pasta' options and for making your meals lighter in general. If you'd like one for yourself, you can grab it easily on Amazon:

Today's recipe is fairly basic but it packs a powerful punch. It's super filling, the fresh flavours are intense and it is the perfect light lunch/dinner option as the summer months get closer.

*Tip: to give this recipe a little extra kick, add a bit of chilli or scotch bonnet pepper to the sauce blend.

- 1 large cucumber (julienned)
- 1/2 yellow bell pepper (chopped)
- 1/2 green bell pepper (chopped)
- 1 red bell pepper (chop one half, save the other half for the sauce)
- 1/2 avocado
- juice of half a lemon
- cherry tomatoes (as many as you care for; halved)
- pinch of fresh thyme
- salt to taste

To julienne the cucumber, simple run the julienne peeler lengthwise. Once you reach the soft, watery centre of the cucumber, turn it around and julienne the other side(s). Do not discard the centre, simple chop it up to use in the sauce.

To make the sauce, place the chopped cucumber centre, 1/2 a red bell pepper, 1/2 an avocado, lemon juice, thyme and salt in a food processor and blitz until you have a thick, creamy sauce (it doesn't have to be super smooth).

Place the cucumber noodles in a large bowl, along with the chopped bell peppers and cherry tomatoes. Add the sauce and combine!


Monday, 20 April 2015


I've got a love-hate-love relationship with coconut flour. Or should I say a love-hate-love history. Let's begin with the first love: it all started when I discovered that coconut flour was even a thing. As a long-time advocate of coconut oil, coconut water, coconut milk and every other coconut product that has been brought to light, I was only too happy to embrace this new addition to my coconut-centric world. Which is to say, I fell head over heels in love with the very idea of coconut flour even before I knew what to do with it. I imagined all the cool stuff I'd make - pancakes, cakes, porridges. It was goodbye plain old conventional wheat flour and hello powdery coconutty goodness. 

And then came the hate, which really was to do with my determination to make coconut flour into something it was not; to use it in ways that it was not intended to be used. The gritty consistency frustrated me - 'these pancakes taste like sawdust!' 'this gluten-free coconut flour cake is literally falling apart at the touch of my little finger!' Frustration I tell ya... 

Who would have thought that this simple life lesson would also apply to kitchen ingredients - that we must inherently appreciate things (and people!) for what (or who!) they are and not what we would ideally like them to be. So then came the love again, this time with the realisation that coconut flour is unique and different and shines in all its coconutty glory when its qualities are highlighted and celebrated rather than suppressed. That gritty texture? Turns out it makes a delicious coating on roast potatoes. Consider this recipe a statement of our reconciliation. 

- 2 large potatoes (cut into wedges)
- 2 tbsp coconut flour
- 1 tsp ground turmeric 
- 3 tbsp olive oil
- 1 vegetable bouillon cube

Place the potato wedges in a saucepan and cover with water. Allow the water to reach boiling point then lower the heat and allow to simmer for 2 minutes. Drain in a colander and set aside.

To make the coating, place the coconut flour, turmeric, olive oil and vegetable bouillon cube in a large bowl and mix until you have a paste.

Drop the potatoes into the paste and mix to coat them completely.

Spread the potatoes out on a lightly greased roasting tin. Drizzle with a little extra olive oil and cover with foil (poke the foil and create some holes to allow any steam to escape). 

Place in the oven and bake for 40-45 minutes, gas mark 6. Remove the foil 3/4 of the way through the cooking time and turn the potatoes over once.

Serve as a side dish or have as a meal with your favourite tomato sauce (aka ketchup).

Tuesday, 14 April 2015


I made this for a special birthday this month and it is epic in every way you can imagine. It's bright, sweet, decadent, pillow-soft and crunchy all at once. It's a tie dye cake inspired by this YouTube video and the popcorn frosting was a last minute addition to take the cake to the next level.

I created a YouTube instructional video so will post that underneath the ingredients if you fancy giving it a try.

You'll need 2 equal-sized cake tins. Leave a comment below if you have any questions and be sure to follow my page on Facebook for more up-to-date stuff!

Cake batter:
- 5 cups self-raising flour
- 4 tbsp corn flour
- 2 cups sugar
- 4 cups almond milk
- 2 tbsp apple cider vinegar
- 1 and 1/2 cups sunflower oil
- 1 tbsp vanilla bean paste
- gel food colouring (purple, green, blue, orange, red)

- 1 cup soft vegan margarine
- 2 cups icing sugar
- 1 tbsp almond milk
- 1 tsp vanilla extract

- handful of popcorn kernels
- sunflower oil
- icing sugar, water and gel food colouring (for colourful coating)

Saturday, 4 April 2015


Happy Easter lovely people! Things have been slow in the Vegan Nigerian kitchen lately as I juggle life responsibilities and whatnot. Right now, I am home for the Easter break, feeling completely stress-free, surrounded by family and delicious home cooking ;) On the occasions that I cook for my entire family, I like to create hearty vegan meals that rival the regular meaty dishes they're used to eating. This veggie meatball curry is an example of such a meal. There's tons of flavour in every bite and the veggie 'meatball' morsels are mouthwatering. I served it with some fried plantain and a blend of brown rice, quinoa and bulgur wheat. Although the focus of this recipe is the curry, I'll include the instructions for the rice/quinoa/bulgur blend at the very end.

(serves 4-5)
- 1 large red bell pepper
- 2 large tomatoes
- 3 vegan sausages (I used Linda McCartney's)
- 2 tbsp plain flour
- 2 potatoes (peeled)
- 1 large carrot
- 1/2 head of broccoli
- 1 small red onion
- 3 cloves garlic
- 1/2 scotch bonnet pepper
- 1 tin coconut milk
- 3 tbsp red lentils
- olive oil
- 1 tsp dried thyme
- 3 bay leaves
- salt

Blend the red bell pepper with 1 large tomato and half a cup of water until you have a smooth mixture. Set aside.

Defrost (if necessary) 3 vegan sausages and cut each one into 7 equal pieces. Roll each one between the palm of your hands to form the meatball shapes and roll them in some plain flour. Set aside.

Chop the second tomato into bite-size pieces, along with the peeled potatoes, carrots, and broccoli. Set aside.

Finely chop the small red onion, garlic and scotch bonnet pepper. Heat a cooking spoon of olive oil in a large cooking pot and sauté the chopped onion, garlic, scotch bonnet pepper and meatballs. Keep turning the meatballs around until they are lightly browned all over.

Add the rest of the chopped vegetables (carrots, broccoli, potatoes and tomato).

Add the blended red pepper and tomato mix. Then add the tin of coconut milk. Add the three tablespoons of red lentils for an extra depth of flavour. Stir gently to avoid crushing the meatballs. Season with enough salt to taste, dried thyme and 3 bay leaves.
Turn the heat down and allow to simmer for 15 minutes. Stir gently halfway through.

Serve with some rice and fried plantain.

Below is my technique for combining brown rice, quinoa and bulgur wheat...

- 1.5 cups brown rice
- 1/2 cup bulgur wheat
- 1/2 cup quinoa
- salt to taste

Place the brown rice in a cooking pot and fill with a generous amount of lightly salted water (i.e. triple the rice quantity). Cook on a high heat, uncovered. After 10 minutes, add the bulgur wheat and mix well. Add more water if you notice the water drying out too fast. After another 15 minutes, add the quinoa. Again, add a little bit more water if necessary. Turn the heat down, cover and allow to simmer for another 10 or so minutes until the brown rice, bulgur wheat and quinoa are all soft. Allow the water to evaporate so that you're left with a sticky rice consistency.

Wednesday, 25 March 2015


Taking the Pea is brand new to the snack food market and I had the honour of trying out three of their vegan-friendly crunchy pea snack flavours - Smoked Ham, Wacky Wasabi and Sweet Chilli Salsa. *The last flavour in the range, Cheesy Peasy and Onion, is not vegan so that's been left out.

As you can probably tell, the main ingredient is the humble pea! Packed full of wonderful protein and fibre, the crunchy marrowfat peas are coated with bold flavours that really pack a punch.

I started with the smoked ham flavour (all vegan, don't worry!) because I was curious about the taste. It is absolutely delicious and reminds me of bbq flavoured crisps. Then I moved on to the sweet chilli salsa which was addictive but not as spicy as I thought it would be. Nothing could prepare me for the wacky wasabi flavour - talk about heat! Hands down my favourite of the bunch. It probably isn't for everyone and the first time you try it, you'll probably think your ears are about to blow off hot steam - looney tunes style - but it passes quickly and if you're anything like me, you'll want the next hit straight away.

Speaking of looney tunes, I really like the bright packaging and the fact that each flavour comes with its own pea cartoon character. It adds a touch of fun to the brand (as if the punny brand name wasn't already a give away) and I hear each character even has its own hilarious twitter page! 

Each 40g pack contains between 140-145 calories and has less fat than peanuts and more fibre than traditional potato crisps... a healthy alternative to most other greasy snacks out there and nifty enough so you can have it on-the-go. Can't ask for more than that.

If you'd like to try these yummy peas (and see if you can handle the wasabi heat!) then you can purchase them on their official website here.

You can also follow Taking the Pea on Twitter and like their page on Facebook.

Thursday, 12 March 2015


I've been away for a few days, experiencing what California has to offer in the way of vegan food and dining. Before I share that experience, here's a recipe that's been long overdue to appear on the blog...

Cauliflower rice has been on my to-do list for the longest time so I'm incredibly excited to share this easy, delicious, no-fuss recipe. If you're after a lighter alternative to regular brown, white or basmati rice, then this is a must-try for you. Spice it up on its own, or serve it with a tasty vegetable stew/sauce - the choice is yours. I had mine with a red pepper stew made with bite-size chunks of jerusalem artichokes. 

- 1 large cauliflower
- 1 tsp olive oil
- fresh thyme


Cut the cauliflower into small florets, discard the outer leaves.

Place the florets in a food processor.

Pulse until you are left with a grainy rice-like consistency. Be careful not to blend it excessively. Take out any large lumps that escaped the blade.

Heat a teaspoon of olive oil in a large pan and add the cauliflower rice. Stir and cover. Leave to cook on low heat for 5-7 minutes until the cauliflower is slightly more tender and warmed all the way through. Alternatively, you can skip this step and have it raw. I wanted mine slightly warm and soft.

Serve with a generous sprinkling of fresh thyme. Eat on its own or with your favourite vegetable stew/sauce.

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