Tuesday, 16 October 2018

4 Easy Ways to Make Any Meal Healthier

This week's video is slightly different from the usual recipe or vlog format. I share four key ways to instantly transform a meal from unhealthy to healthy. The principles are pretty basic, and you'll probably have heard them a million times before, but it's always good to get a reminder. Perhaps you're keen to commit to healthier cooking habits, or you're looking for simple, no-fuss ways to hit certain health goals, I hope these reminders give you that much-needed boost.

Have a great week!

Tuesday, 9 October 2018

Brixton Vegan Market



I had my first stint at the Brixton vegan market offer the weekend and put together this little clip to highlight what it's all about. Special thanks to Jess (the organiser) for agreeing to a short interview :)

I'm excited to see how the market grows over the coming months and I'm even hoping to make a regular appearance there. Catch me there next Sunday (14th Oct) where I'll be sharing more sweet treats and perhaps some savoury too.

Follow Brixton Vegan Market on social media to keep up to date with everything. If you're a South Londoner, you definitely don't want to miss out on the delicious offerings!

Tuesday, 2 October 2018

Classic Sweet French Crepes ft. Red Violet Blog

Photo: Eisatbeth (www.red-violet.com)

This week's video is in collaboration with my friend and fellow blogger, Elisabeth (Red Violet blog). Before I arrived in Paris, I reached out to find out where I could get my hands on some vegan crepes while in the city. I wasn't going to leave until I had some. Seriously. Words cannot describe how much I love the stuff. After some investigation, Elisabeth reported back to say that there was at least one place that could provide vegan crepes on request, but she also mentioned that she had an amazing recipe that we could use to make our own crepes if all else failed. I liked this idea a lot, and so we decided we'd set aside some time to make some before I left. Best part? Elisabeth kindly agreed to share the step-by-step process. And so, come Saturday evening (I believe it was close to midnight!) there we were in her little Paris kitchen whipping up a stack of delicious crepes. 

For the full ingredient list and recipe, visit Elisabeth's blog. If you give the recipe a go, don't forget to show some love by leaving a comment on there. 

Enjoy the video and bon appétit!

Tuesday, 25 September 2018

Vegan in Paris / Pastries, Japanese Food & Nostalgia

Fun fact: my vegan journey began when I was living in France for a year, and over the weekend I had the opportunity to return to the scene of the crime! 

My friend and fellow blogger, Elisabeth (Red Violet Blog) invited me to a vegan Japanese cookery workshop, and so I made a weekend of it, arriving Thursday evening and staying until Sunday. Waves of nostalgia hit as I retraced some of the steps I'd taken with my family when we visited Paris for the first time back in 2004, and a second time in 2011. I was particularly dying to visit Montmartre and oh boy, it did not disappoint. Pure beautiful vibes, exactly as etched in my memory. Easily my favourite part of the entire city. It's no exaggeration to say that Paris will always have a special place in my heart.

What made this trip so vastly different from our family vacation though was that - now as an adult - I chose all the places I visited, stayed in a residential area as opposed to a hotel, and did a heck of a lot more walking through the busy streets. I packed so much into the weekend, it's actually borderline OTT. I had an amazing time with my friend (and her cat, Sésame!) and met some lovely people along the way. 

Naturally, I created a hit list of vegan places to visit. I hope you enjoy this week's video as much as I enjoyed editing it. And if you're planning a Paris trip, scroll down for my top picks of vegan places worth checking out.



1. Le Faitout - vegan bar and bistro. We enjoyed stunning French (vegan) cheese & desserts. Go for the live music too. It's a whole vibe.



2. Jah Jah by Le Tricycle - vegan restaurant serving hearty Ital food.




3. VG Pâtisserie - do not leave Paris without visiting this pastry shop. I'm serious. 





























4. Hank Burger - one of a few chains (including Hank Pizza) serving up scrumptious vegan fast food.



5. Ara Chocolat - if you've got a chocolate-covered heart, be sure to stop by this cute, family-run artisan chocolate shop. As soon as you walk in, you'll be hit by the most intoxicating chocolate scent. I could have spent an hour in there.

5. Le Potager du Marais - my final restaurant stop of the trip. Go here for veganised classic French dishes. The customer service is also on-point.

And a couple of other pics worth sharing...

Apple-Miso turnovers made by Elisabeth. Can you say delicious! Find the recipe here.

Chef Miho serving up bite-size mont blancs. If you're ever in Nagoya (Japan), stop by her restaurant Grains!


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:

Tuesday, 24 July 2018

Vegan Food at Southbank Centre Food Market



London has been experiencing an intense heatwave of late, and as much as I've moaned and groaned about it (why are we never satisfied with the weather?) I can't deny that summer is my favourite time of the year. The city is more alive than ever, moods are lifted, even food seems brighter, tastier and more indulgent.

If you're after a fix of bright, tasty and indulgent vegan food, head over to the Southbank Centre food market and you will not be disappointed. I arrived hungry on a sunny Friday afternoon and I'm not ashamed to admit that I was on the verge of eating my way through the entire market...Thankfully, as the old saying goes, my eyes were much bigger than my stomach. Still managed to try a fair bit though, including an insanely delicious burger from Big V London, corn on the cob (freshly roasted and sprinkled with five-spice...yum!) and the most delectable slice of salted caramel cake by Choco Fruit. If you go and you've got room for more, you'll maybe want to pick up some sweet or savoury vegan crepes, vegan Thai or Indian food, or maybe a plate of injera with veggie sides from vegan Ethiopian food vendor Ethiopiques.

If you're up for exploring more markets around London, be inspired by my vegan-centric posts on Brick Lane market, Hackney Downs Vegan Market and Portobello Road (see below).


Tuesday, 10 July 2018

Detoxifying Green Smoothie for Flawless Skin



My relationship with make-up is one of indifference. It wasn't always that way. I remember being in my early teens and eagerly looking forward to the day I could start experimenting with lipstick, eye shadow and all other face-painting rituals that have been adopted since the dawn of time. Then the years rolled on, I became old enough to start wearing the stuff, and lo-and-behold I found that I just didn't care. I'm not anti-make-up though because once in a while, if I'm in the mood or if a fancy occasion calls for it, I'll dab on a little lipstick or throw on some mascara. Otherwise, I go about my business bare-faced and au naturel. The decision to wear or not wear make-up should always be a woman's choice and there certainly shouldn't be any judgement on either side of the fence.

To relate this little spiel to the recipe at hand, the strange irony is that ever since I went vegan, I've received more questions about my 'beauty-product-secrets' than ever before. From what kind of foundation I'm wearing to which concealers I use to achieve a smooth finish. The look of surprise each time I say that I'm not wearing anything is somewhat amusing. In those moments, I want to say: 'Go vegan and your skin will thank you for it!' and depending on who I'm talking to, sometimes I say just that. 

It would be irresponsible of me to claim that all vegans automatically have great skin after giving up animal products - I can only speak for myself and share my personal experience - but you sure do give yourself a fighting chance when you go down the plant-based route. Your fruit and veg intake inevitably spikes and pore-clogging dairy is eliminated. If that isn't a recipe for getting that glow from the inside out, I don't know what is.

This smoothie recipe, like many other vitamin-rich fruit and veg combos, is a good option if you're looking to start eating and drinking for your skin and general well-being. Great as a healthy snack or a quick breakfast when you're in a hurry. Especially great when you want to give your digestive system a breather after days of glorious indulgence in rich foods.

You'll need: green apple, cucumber, fresh lemon juice and filtered water. If you have access to organic produce, even better.

Simply blend all the ingredients on high speed and enjoy!



Tuesday, 3 July 2018

Vegan Peppered Snail


What's that?

A take on a Nigerian favourite without any actual slime or the chopping up of little creatures who just want to mind their business as they chomp through leaves and crawl around in mud?

Yes.

The Vegan Nigerian: saving one snail at a time. Lol.

Peppered snail is a well-known delicacy in Nigerian cuisine, usually served at parties as appetisers or prepared at home just cos. As a kid, I could never comprehend why anyone would want to eat a snail; the thought of it even now makes me gag a little. But that's just me. Tons of people love the stuff. And so I say, why not consider a version that gives you the same flavour and chewiness but without the grossness? Mushrooms can be earthy and robust and can soak up a ton of seasoning. If you think you'll miss the distinct 'muddy' taste of actual snails though, feel free to chuck in a handful of wet earth into the pan.

I'm joking. And gosh, I probably sound quite snide. Sorry.

For this recipe, I cheated and used the fiery hot chilli sauce by Marie's Little Jar. Although it's not entirely cheating is it, seeing as it contains natural, healthy ingredients. Still, if you want to make your own peppery sauce, it's simple: blend some scotch bonnet peppers with onions and tomatoes to make a thick sauce. Fry in some sunflower oil and allow the sauce to reduce. Season with salt and a vegetable stock cube, and you're good to go.

Re-hydrated dried mushrooms work better than fresh mushrooms in this dish because you get that chewy, rubbery taste.























You'll need:
- Dried mushroom (I used shiitake)
- Sunflower oil
- Red chilli sauce (read above for a quick way to make your own at home)
- Fresh mixed herbs (I used thyme, rosemary and tarragon - use what you have/your favourites)
- Salt, to taste

Soak the dried mushroom in water until soft. (Top tip: quicken the softening process by popping it into the microwave for 5 minutes). Drain, rinse and squeeze out any excess water.

Chop some fresh herbs and set aside.

Heat some sunflower oil in a pan and add the mushroom. Fry until brown and a bit crispy on the outside.  Season with salt.

Add a generous helping of peppery chilli sauce to coat the mushrooms. Throw in a handful of chopped fresh herbs. Serve hot or warm.






Tuesday, 26 June 2018

Vegan Food Spotting: High Street Kensington [Video]



Whole Foods Market - just like a well-stocked bookstore - is one of those places I could spend hours walking through. Forget properly shopping there, because some of those prices are...phew!...but when I'm in the area it's satisfying to wander around, marvelling at all the vegan alternatives on offer. This is where you go if/when you miss things like grated cheese and evaporated milk and French pastries. Who knew? Coconut evaporated milk for crying out loud! I treated myself to a vegan croissant while I was there and the first bite felt like being lifted off the ground. It transported me back to my year of living abroad in France in 2012... those few months before I went vegan, when croissants and pains au chocolat were an almost-daily indulgence. Memories.

On this particular evening of vegan food spotting at Whole Foods, I also had dinner at Wagamama - my first visit to the chain since the launch of their new vegan & vegetarian menu. Slow clap. Totally game-changing. My heart and stomach were full that evening. Of course, I had to go for their signature 'vegatsu' (a vegan take on their popular katsu curry, but with crispy seitan strips instead of chicken strips). Have you been yet? You should.

With the weather as beautiful as it is in London these days, I imagine I'll be doing a lot of trekking around the ol' city. When I do, I'll likely create more of these food spotting videos, because why not.

Have a great week!

Tuesday, 19 June 2018

Catering a Vegan Wedding [Pictures & Video]



Words are not enough to capture the weekend gone by. I catered a wedding! A whole wedding! The intensity was unlike anything I've ever experienced before and I don't think I've ever had so much adrenaline pumping through my system. Forget skydiving and bungee jumping, catering a wedding is where it's at if you want a good kick.

Overall, it was a challenging experience with a lot of rewarding outcomes. My clients were an absolute pleasure to work with and my team was the definition of 'Dream Team'.

The video I've put together barely captures the experience, but I'm glad that I was able to get some footage at least. When the official wedding photographs come out, I'll try and update this post with more pictures.

If you've got an event coming up and think we could work well together, definitely drop me a line. Just putting it out there that I would love to cater an all-vegan baby shower next. Or a birthday party!








Tuesday, 12 June 2018

Baked Plantain Chips (Savoury)





A bowl of plantain chips = a thing of absolute beauty. Skip the spitting-splashing oil from frying and bake them instead. I'm more of a sweet plantain chip gal myself, and for that you'd need to use ripe plantains, but I had a rogue green plantain at home and decided to use it up in this way. Plus, you'll never see me turn down plantain in any form, so there's that.

I used a mandolin slicer to achieve the super thin strips and would recommend that you use that too. If you're missing this most essential kitchen gadget though, go ahead and slice as thinly as you can with a knife.

Hope you enjoy this super simple recipe!

Ingredients
- 1 unripe plantain
- sunflower oil (enough to coat the sliced plantain)
- salt to taste
- crushed chilli flakes

Slice the plantain as thinly as possible using a knife or mandolin slicer (available on Amazon). Place in a large bowl and add sunflower oil, salt and chilli flakes. Give it a quick toss/mix until the plantain is well-coated.

Lay the plantain slices out on a a lined baking sheet and bake in a pre-heated oven at 200 degrees C for 20-25 minutes or until golden brown and crispy. Leave to cool slightly before serving.






Thursday, 7 June 2018

Vegan Tests by HealthLabs.com

'Should I be vegan?' 'Am I doing this vegan thing right?' If either of those questions have ever crossed your mind, then the feature below may be of massive interest.

HealthLabs.com was founded by Fiyyaz Pirani in 2010 and is a platform that offers fast, private, and affordable lab testing that can be scheduled and ordered online. They have now become the first ever online lab testing service to offer comprehensive testing packages that are tailored toward vegans and those considering the health benefits of a plant-based diet.



















The Vegan Nutritional Maintenance panel is designed for those who are already vegan and want to ensure that they have a well-balanced diet. This panel contains 11 tests for possible nutrient deficiencies that vegans may encounter if their plant-based diet is off-balance. It will look for things that the bloodstream may be more vulnerable to, such as a B-12 deficiency or high levels of folic acid.
The Should You be Vegan testing panels are designed for those considering veganism, who want to see if they're experiencing unwanted side effects from a meat and dairy diet. This test will look for allergies that may be brought on by animal-derived food. Many experience pain, sluggishness, and discomfort after consuming meat or dairy and this test aims to help non-vegans see the benefit in making changes to their lifestyle and habits, which could ultimately improve their mental and physical health.
The comprehensive Should You Be Vegan test panel will test for 38 different food allergies, looking for lactose intolerance, egg allergies, meat allergies, and more. The Standard and Basic panels, on the other hand, will be less extensive versions of the test and will look for the more common animal-derived food allergies.
Many have recently become drawn to a plant-based diet, due to its numerous health benefits, such as lower risk of diabetes, heart disease, and hypertension. Veganism is also one of the best ways to fight factory farming, animal cruelty, and reduce our environmental impact. It's exciting to see a company such as HealthLabs expand its resources to empower the vegan community.


If any of the tests outlined above have sparked your interest, you can find out more by visiting www.HealthLabs.com or by phone at 1-800-579-3914. Their health specialists are available to answer your questions 24 hours a day. Testing is easy and results are received within a couple of days.

Tuesday, 5 June 2018

Donkwa | Vegan Hausa Snack


This snack is ridiculously easy to make, but it's really got a lot going for it. High in protein (where do vegans get their protein from? snacksssss!), gluten-free (if you're about that gluten-free life) and a unique taste experience, if ever there was one.

I made this at my cookery demo in Bristol last week and having forgotten to record the darn thing, thought it'd be good to create a post and video for it.

Admittedly, my recipe has been highly modified for the contemporary, *cough* lazy chef. Instead of blending roasted peanuts from scratch, I've skipped straight to store-bought peanut butter (good quality stuff though! If you're going to replace, at least replace well). Instead of measuring out the perfect ratio of water/oil/sugar to bind everything together, I've used fruit syrup. The traditional recipe can often have a bit of chilli powder thrown in, but this is entirely optional and I have gone for a full-on sweet version.

It's crumbly, it melts in the mouth, it's gritty, it's nutty, it's just plain good. An audience member who tried it last week compared it to halva, and I think that's pretty spot on. You should try it. Seriously.

Ingredients
(makes about 10-15 balls)
- 1 cup fine cornmeal
- 2 heap tablespoons smooth peanut butter (unsalted/unsweetened)
- 2 tablespoons syrup (fruit/maple/rice...etc)
- 1/2 teaspoon chilli powder (optional)

Place all the ingredients in a bowl and mix until well combined. Form into little bite-sized ball shapes. Done!




Tuesday, 29 May 2018

Bristol VegFest 2018 | Diversity, Food Heaven & Live Cooking



Hey folks,

My bank holiday weekend was brightened up by a trip to Bristol for this year's VegFest (26th/27th May). It was my first time visiting the city and I've come away with a pretty positive impression of the place. Granted, I was only there for a couple of days but still virtually every encounter was a friendly one, the vegan food scene is top-notch and it turned out to be a much-needed peaceful break away from busy ol' London.

On Sunday, I was billed to give a cookery demonstration and as with my demo at Brighton VegFest earlier this year, it was a wonderful experience. It gets easier each time I do it and gosh, it blows my mind how much I actually enjoy it - recovering shy kid that I am. I introduced the audience to a couple of Nigerian snacks - donkwa and plantain chips - both of which were well received.
Side note: if you're thinking of getting into cookery demos, be sure to check out my video where I share a few tips and tricks. 

The event itself was a success. A vegan's dream come true. Food, clothing, jewellery, art, beauty, entertainment, talks, literature - there was sheer abundance. I was struck by the diversity too. From Caribbean, Japanese and Indian food (to name a few) to black-owned vegan businesses to various cuisines represented on the cookery demo stage to talks by prominent black vegan activists such as Christopher Sebastian, it seems as though VegFest is making a conscious effort to be more inclusive. The way it should be. Vegans come in all shades, shapes and from different walks of life, and it is absolutely imperative that this is reflected in mainstream veganism. You'll see what I mean in this little video I put together.

Thank you to the organisers and to everyone who made the event what it was. I hope to be back again next year!

Tuesday, 22 May 2018

Mango Shortbread Cookies



I suddenly had a hankering for some shortbread cookies the other day. As you can imagine, finding vegan shortbread is next to impossible, butter being the primary ingredient: all butter this, all butter that. So I decided to make my own. I also had some leftover mango puree that needed using up and so decided to incorporate it into this recipe. Mango puree is stupidly easy to make. Like jam, just boil the heck out of chopped mango, water and a touch of sugar until it reduces down to a thick consistency.

I hate to state the obvious, but this is not the healthiest snack in the world. I suppose replacing the white flour with wholemeal or spelt flour would be a step in the right direction, but on this occasion I'm embracing the shortbread cookie in all it's naughty, nutritionally-void glory ;)


Ingredients
(makes about 20)
- 1 cup vegan butter/margarine
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 tsp vanilla paste
- 2 cups plain flour
- 3/4 cup mango puree/jam

Cream the vegan butter and sugar until smooth. Add the salt, vanilla and plain flour. Mix with your fingers/hands to form a soft dough. Don't over-knead it.

Form into small, bite-size rounds and place on a lined baking tray. Flatten each cookie, forming a small well in the middle. Fill each cookie with about 1 teaspoon of the mango puree/jam.

Bake in a pre-heated oven, 160°C, for 20-25 minutes. Leave to cool for a few minutes before devouring. The mango will set and meld into the cookie. Little slabs of sunshine.