Thursday 28 May 2015


I have to emphasise the fact that this is vegan and that no chickens were involved in the making of this dish because, I mean, come on... how scarily similar does this look!? I've long known of tofu scramble, but this is my first time trying it out at home, using a baking technique I learnt from the kitchen of Raw/Vegan (any Londoners out there visited yet?)

Yam and egg is a staple in most Nigerian households. So iconic is this dish that I'm surprised I'm only just getting round to sharing a vegan version on the blog. I've written a bit about yam in a previous post, which you can find here. I've also got a delicious yam pottage recipe. And a rustic yam burger recipe (yes, you read that right). And I've used them in a colourful canapé recipe as well. So now we arrive at this easy as pie dish that we love to eat for breakfast, lunch OR dinner.

Anything really is possible in the world of vegan cooking and with a touch of adventure and experimentation in the kitchen, there's no reason to miss out on anything. I am thrilled to share this alternative to a classic that I and many others have grown up with.


- Yam (cut into thick round slices; outer skin peeled) - allow 2-3 slices per person
- 1 pack regular tofu (not silken)
- 1/2 tsp turmeric
- 1-2 tbsp sunflower oil
- 1/2 red onion (finely chopped)
- 1/2 red pepper (chopped)
- 1-2 large tomato[es] (liquid centre scooped out; flesh finely chopped)
- 1/2 scotch bonnet pepper (finely chopped)
- 1 vegetable stock cube
- salt and pepper to taste

Start by boiling the yam in lightly salted water until soft. Be careful not to over boil so it doesn't turn to mush.

Crumble the tofu onto a baking tray and sprinkle with turmeric to achieve that golden eggy colour. Place in the oven for 15-20 minutes until most of the liquid has dried out. This will stop the scramble from being soggy.

Heat the sunflower oil in a frying pan and add all the chopped vegetables and stock cube. Cook until the vegetables are slightly tender. Take the tofu out of the oven, crumble it some more if needed and add to the frying pan. Mix until all ingredients are well combined. Taste and season as needed. Add a touch more turmeric if necessary. **If you want to make this oil-free, simply cook off the vegetables in a little bit of liquid stock until tender and mix in with the baked tofu.

When the yam is cooked, drain any excess liquid. Serve with a generous helping of your tofu 'scramble'. Enjoy!

Wednesday 20 May 2015


I love me some North African flavours. This rich, intensely flavoured bean spread is absolutely delicious and versatile - perfect in sandwiches, on toast, flat bread and even crackers.

It's important to cook off the spices in order to properly release the flavours. You'll be left with earthy, smoky tones. The taste is bold - just how I like my food - and its the ideal thing to have on hand when those savoury food cravings kick in.

Feel free to use other types of beans - kidney, black-eyed beans, adzuki, etc.

Hope you enjoy this recipe!

- 1 tbsp coconut oil
- 1/2 red onion (finely chopped)
- 1 tsp harissa paste
- 1/4 tsp ground coriander
- 1/4 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp turmeric
- 1/4 tsp cinnamon
- 1/2 tsp dried ginger
- 1/2 tsp dried garlic
- 1 tbsp tomato purée
- 1 tin butter beans (drained)
- 1/4 cup lemon juice
- salt/pepper to taste
- Fresh mint (optional)

Fry the chopped onion in coconut oil (medium-high heat), then add the harissa paste, ground coriander, cumin, paprika, turmeric, cinnamon, ginger, garlic and tomato purée. Keep stirring for a couple of minutes to release all the spice flavours. Add the butter beans, lemon juice and seasoning (to taste). Cook for a further 2 minutes.

Transfer to a large mixing bowl and mash until you reach a spreadable consistency. Taste and add more seasoning if necessary.

Spread on toast, crackers or flat bread and finish off with some chopped fresh herbs such as mint, if you have any lying around.

Keeps for 3 days in the fridge.

Saturday 16 May 2015


This has been one of the most exciting giveaways I've hosted to date and I want to thank everyone who participated via Twitter and Instagram. On Twitter alone, we had over 160 entries (!), which is just phenomenal and a testament to how desirable the Jubella kitchen set is. If you still aren't clued up on Jubella, then check out my review here, and visit their official website here.

So without further ado, a massive congratulations to @SistahInTheRaw on winning the giveaway! I hope the set brightens up your kitchen and most importantly, brightens up your day!

Wednesday 13 May 2015


Baking occasion cakes for family and friends is turning into something of a habit, and a fun one at that. So I'm putting it out there that if you would like a fully vegan, scrumptious celebration cake for you or someone you love, then you can always get in touch. You'll have to be based in or around London, as that is where I currently reside. Whatever flavour, shape, size or 'free-from' option you're after, I'm all ears and will see to creating something that will brighten up your day :)

My latest creation was this 4-layer chocolate and banana cake covered in chocolate and raspberries for a friend's birthday. More pics of stuff I've baked below. Yum!