Saturday, 19 September 2020

Vegan Egg Fried Rice | Easy Vegan Recipe

Let's face it. Some days you just want something quick and stress-free. 

If your household is anything like mine, there's usually some leftover plain rice lurking somewhere. This recipe takes that plain rice and elevates it to a level your tastebuds will thank you for. I hope you give this egg-free fried rice a try. 

I used golden sella basmati rice but this works with any type of rice. I've left out quantities for most of the seasoning as you're free to season to taste. I recognise that some people follow a low-sodium diet or low-fat diet, so adjust as necessary.


(serves 4)

- dash of sunflower oil

- 1/2 block extra firm tofu

- 1/2 cup frozen peas

- 1/2 cup sweetcorn

- 1/2 tbsp curry powder

- 1/2 tbsp fennel seeds / thyme

- leftover plain rice (approx 3 cups)

- soy sauce

- sesame oil


🍚 Start by scrambling/frying the tofu in a little oil. I do this until it gets a bit golden and crispy here and there.  

🍚 Add the peas and sweetcorn, along with the curry powder and fennel seeds. Cook for a minute or two on high heat.  

🍚 Stir in leftover rice. Season with soy sauce to taste. Add a dash of sesame oil (for aroma and a nice nutty taste).

Tuesday, 1 September 2020

Lentil Bread | Vegan and Gluten-Free

I made 5-ingredient oil-free, gluten-free, grain-free lentil bread and what a revelation! 😍 First spotted this on Twitter, shared by @_annyma [IG handle] and I knew I had to try her genius recipe. Swipe to get a closer look at the texture. It’s moist, yet develops a crumb and a crust. Gives me plain baked Moin Moin vibes, but with a much more subtle flavour. And it toasts well. I can imagine making a seeded version or adding sun-dried tomatoes or olives (oooh 🤔).

I baked mine in a small, flat oven dish so you may want to use a bread tin to achieve a taller loaf. Make sure to double the ingredient quantities to fill the tin though, and you may need to adjust the cooking time.

So what’s in this thing of beauty?

🍞 1 cup red lentils.
🍞 1.5 cups water.
🍞 1 tsp baking soda.
🍞 1 tbsp Apple cider vinegar.
🍞 pinch of salt (optional).

Method 🥣
Soak the lentils for an hour then rinse/drain. Place lentils, 1.5 cups water, baking soda, apple cider vinegar and salt in a blender, blend until completely smooth. 

Pour into a lined or greased baking tin/loaf tin. Bake at 180 C for 1 hour. A toothpick should come out clean. Leave to cool before slicing and serving. 

Thanks again to @_annyma for the inspiration 😊💚

The Best Baked Jollof Rice Recipe

 Happy new month folks! Hope you're doing well, happy and thriving.

World Jollof Rice Day was a couple of weekends ago on the 22nd August. The day after I had the sudden  urge to make baked jollof rice. I've seen several versions of it shared online on Instagram, Facebook and a handful of West African food blogs. Without following a recipe, I was able to freestyle the one below and honestly I'm not mad at the results. I strayed from convention in terms of some of the oils and spices added. For instance, curiosity made me wonder what a generous dash of sesame oil would bring to the table. I imagined that adding cinnamon would add a warm, more complex note to the flavour profile. It was particularly satisfying to add my home-grown lemon-thyme straight from the garden. Shop-bought sprigs of time will provide the same effect.

As I was cooking for the whole family, I made a huge batch - 5 cups to be precise - and so it took absolutely ages to cook. Great if you have a lot of time on your hands, are cooking ahead of a later event or you're not particularly ravenous. Otherwise, grab a book, catch a couple episodes of your favourite show or go for a walk as you await your jollof rice masterpiece. If you're not feeding a small army, then the rice can be packed up and frozen as part of your meal prep for the week.

It's oven-baked so you should expect some of the rice (particularly at the top) to dry out a little bit. It will add a bite to every forkful but it is not at all unpleasant. The ratio of fluffy, soft rice to al-dente rice is pretty perfect. 

The red onions caramelise beautifully in this dish, adding some sweetness to balance the spice. I just had to mention this point because it was perhaps my favourite part of the whole thing!

I used golden sella basmati rice and would highly encourage you to use the same for this recipe. No regular long-grain or basmati, please, otherwise results may vary wildly. 

I created a short video reel of the process, which has so far garnered over 10,000 views (wow!). You can check it out here! Just be sure to come back and try this recipe :)

(serves 8-10)
- 1 tin plum tomatoes
- 1 large red bell pepper
- 1 scotch bonnet pepper
- 3 red onions
- 4 cloves garlic
- 2 tbsp palm oil (optional)
- 2 tbsp curry powder
- 1 tbsp dried thyme
- 2 tbsp fennel seeds (plus extra)
- 1 tbsp cinnamon
- 1 vegetable stock cube
- salt
- 2.5 cups water
- a few sprigs of fresh thyme
- sesame oil


1. Rinse and drain your rice and set aside.

2. Place the tinned tomatoes, red pepper, scotch bonnet pepper and 1 roughly chopped red onion in a blender and blend until smooth.

3. Finely chop one red onion and the garlic. Heat some coconut oil (as much or little as you care for) in a large saucepan. Add the palm oil for an extra depth of flavour, or skip it altogether. Add the chopped onion and garlic to the oil, sauté for a minute or two until it softens. Add the blended tomato mix, along with the curry powder, dried thyme, fennel seeds, cinnamon, vegetable stock cube and salt to taste.  Stir well. Bring to a boil and cook for 5 minutes.

4. Add the washed rice to a large baking dish (approx 11 inches). Pour over the cooked tomato stew, along with 2.5 cups of water. Mix well to combine. Taste and adjust seasoning (you may need to add a tiny bit more salt for taste if necessary). Slice the final red onion into rings and arrange over the top. Sprinkle on a small handful of extra fennel seeds. Top with the sprigs of fresh thyme and drizzle a generous amount of sesame oil over the top.

5. Cover the oven dish tightly with some foil. Bake in the oven for 1 hour 45 minutes at 180 degrees C until the rice is cooked all the way through. I recommend stirring the rice halfway through the cooking time and adding a bit of extra water if it's too dried out.

Saturday, 22 August 2020

My Top 5 Sources of Fish-Free Omega-3 | Omega-3 for Vegans

Omega-3 fatty acids are vital for maintaining a healthy body and mind. From reducing inflammation to decreasing blood triglycerides to reducing blood pressure and improving brain, eye and skin health, the benefits are numerous and undeniable. 

When I first went vegan, finding good sources of omega-3 was a top priority for me. All my life, I’d been told that you can only get high quality omega-3 from fish oil supplements or consuming fatty seafood such as salmon and tuna. What I soon discovered is that most plant-based sources contain a form of omega-3 called alpha-limolenic acid (ALA) and that the body is able to convert this to eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which enable us to reap the health benefits.

Making the effort to incorporate plant-based sources of omega-3 into my diet has opened my eyes to the variety of options available, and I’m excited to share my top five sources with you:

1. Vegums Omega-3 Supplements

Supplements are a highly effective way of ensuring that I’m meeting my recommended daily amount. The omega-3 fish-free supplements by Vegums not only taste incredible (orange flavour - yum!) but are made using marine algae and packed with 80mg of DHA per daily dose. I love the fact that they are vegan-friendly (designed specially for a plant-based diet!), contain only natural colours and flavours, and come in recyclable, plastic free packaging. Use my code tomi10 to get 10% off your first subscription.

2. Flaxseeds

Aside from the high levels of fibre, protein and magnesium that you get from flaxseeds, they are a brilliant source of omega-3, with a mere 28 grams exceeding the daily recommended amount. I enjoy sprinkling a tablespoon of it over my porridge or stewed fruit for breakfast or mixing it in with a hearty salad. They also make for an excellent egg replacer when baking!


3. Chia Seeds

Nutritious chia puddings, chia-banana pancakes and enriched fruit smoothies - these are just some of the ways that I incorporate chia seeds into my diet. This wonderful ingredient is a great source of ALA omega-3, and is also known for increasing good HDL cholesterol levels in the blood. 

4. Seaweed

Seaweed is a reliable source of omega-3 for vegans in the form of EPA and DHA. In addition, they contain a host of vitamins and minerals such as iodine, vitamin K, iron and zinc which make it a strong antioxidant. My favourite ways to incorporate seaweed into my diet include adding it to soups, eating vegan sushi or enjoying it as a healthy, crunchy snack. 

5. Walnuts

You’ve probably heard it said that walnuts help improve brain health and memory. Well, the primary reason for this is that they are loaded with brain-boosting omega-3 fatty acids. This is why I try to include them in my diet as often as possible, from adding it to pesto to mixing it into my granola, or simply eating a handful as a quick snack. They even make it into my cakes and bakes

Monday, 10 August 2020

Influencer Challenge Prank on Nigerian Mum | "Are You Nuts?"

Some light-hearted entertainment to brighten your day! It certainly brightened mine! :)

I was inspired by the influencer challenge that has been making its rounds on TikTok and Instagram, so decided to have a little fun and prank my mum. 

Like a true Nigerian mum, she didn't hold back. Gotta love our African parents and their natural way of turning every scenario into comedy gold.

I think the question "Are you nuts?" will be ringing in my ears for a few days to come lol.

Thursday, 30 July 2020

4 Refreshing Summer Drinks

My favourite time of the year is here and tomorrow's set to be a scorcher! Stay hydrated with this round-up of fresh summer drinks:

1. Ginger Ale

2. Fresh Citrus Punch

3. Mint Iced Tea

4. Watermelon and Grapefruit Punch

Friday, 10 July 2020

Mango Thumbprint Cookies | Easy Vegan Recipe

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. Blend fresh mango, pour into a pan and cook on medium heat, stirring consistently until it reduces down and thickens slightly. For a cheat version of this recipe, use store-bought mango jam instead.

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 nutritionally-void glory ;)

Thumbprint cookies, as the name suggests, involves using your thumb to press an indentation into each mound of cookie dough and adding a filling. Why not try strawberry jam, thickened pineapple puree or marmalade?

If you like this recipe, you'll also enjoy:
- Garri/Cassava Cookies
- Double Choc Cookies
- Baked Chin Chin

(makes about 20)
1 cup vegan butter/margarine (I use this brand)
- 1/2 cup granulated sugar
- pinch of salt
- 1/2 tsp vanilla paste or 1 tsp vanilla extract
- 2 cups plain flour
- 3/4 cup mango puree*/jam

*For homemade mango puree
- 3 ripe mangoes (peeled, seeded and chopped)
- 1 tsp sugar (or leave out for reduced sugar version)
- 1 tbsp lemon juice

To make the cookies,

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 with your thumb. 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.

To make your own homemade mango puree, blend the chopped mango (preferably using an immersion hand blender) until fairly smooth. Transfer to a saucepan and add the sugar and lemon juice. Stir continuously on medium heat until it starts to thicken. Remove from heat and allow to cool slightly.

Thursday, 2 July 2020

Harissa Bean Spread | Easy Vegan Recipe

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.

Friday, 26 June 2020

Green Moin Moin

I'm genuinely surprised that this recipe doesn't already exist on the internet. When the idea came to me, I searched high and low but nothing came up. For this reason, creating this recipe felt like a food experiment in its purest form. I had an inkling that it would turn out okay because it's really not a stretch to imagine the results. The idea is so simple and pretty genius because any opportunity to pack in more greens, nutrients, fibre and vitamins is a plus. Moin moin is already pretty healthy - it's high in protein, steamed not fried, made with whole foods, gluten free. This variation adds a nutritional boost but is ultimately a fun way of rethinking traditional moin moin. It tastes flipping fantastic too, so there's that.

If you're not sure what moin moin is, check out this post for the original recipe and description.

Eat it:
- As a side with jollof rice or fried rice
- With a salad for something light and summery
- With ogi for breakfast
- On its own as a snack

About the Greens:
I've used my home-grown kale in this recipe, but I think this would work great with spinach, ewuro (bitter leaf), ugu (pumpkin leaf) or any other dark leafy vegetable that you have available. If you do try other variations, hit me up on Instagram, tag @vegannigerian and share your results.

The recipe can be modified to meet a number of dietary requirements:
a) Use a low-sodium vegetable stock cube and/or eliminate the salt for a low sodium version.

b) Blend 1/2 an avocado with the beans and spinach for a whole food source of fat and eliminate the sunflower oil if you are trying to avoid refined oils.

When I get my hands on some banana leaves, I will attempt this recipe again and steam in the traditional way. In the absence of the leaves, I steamed the moin moin in these 9 centimetre ramekins.

I've listed all the ingredients below and the tutorial video that follows shows the full process. I'm trying to get my view count up on YouTube so I hope you won't mind sitting through the video ;)

(Serves 4)
- 1/2 cup brown honey beans or black eyed beans (soaked overnight then peeled)
- Big handful of kale or other leafy green vegetable
- 1 cup water
- 1 vegetable stock cube
- 2 tbsp sunflower oil (or eliminate is you prefer low-fat meals)
- 1 tsp chilli powder
- salt to taste (or eliminate if you prefer low-sodium meals)


More than happy with the results

Do you spell it moin moin or moi moi? Not sure if it's down to regional differences but I've always known it as the former. In any case, whether you call this green moin moin or green moi moi, I hope you enjoy this recipe!

What a beat...

Monday, 15 June 2020

Nigerian Buns | Vegan, Egg-Free and Dairy-Free

Nigerian buns are crispy on the outside, soft and pillowy on the inside. Much like its deep-fried cousin Puff Puff, it's a popular snack and street food. The difference between the two is that while puff puff relies on yeast to rise, create air bubbles and puff up, buns tend to be slightly sturdier and are completely yeast free.

Nigerian buns are traditionally non-vegan because they contain eggs and sometimes butter and milk. This recipe calls for just 3 simple vegan ingredients and the results are beautiful. Comparable to yeast free doughnuts in terms of look and texture, quicker to make as you don't have to wait for yeast to do the work, and it's easy to play around with the flavour.

This 3-ingredient recipe provides you with a plain base to work with. To add some more excitement to your buns, you could choose to add a dash of nutmeg or cinnamon or chilli powder. You may wish to drench the crispy treats in melted chocolate, runny peanut butter or almond butter. You may wish to infuse it with desiccated coconut, raisins or chocolate chips. You're straying into non-traditional territory with these additions, but I certainly don't see why they wouldn't work.

If you try this recipe, share your creations with me on Instagram, Facebook or Twitter.

The 3 ingredients:
- Self-raising flour: I understand that this is harder to find outside of the UK, but this can be made at home and is essentially be a blend of all-purpose flour and baking powder as a raising agent. The simple formula is that for every 150g of plain or all-purpose flour, you add 2 teaspoons of baking powder.

- Sugar: I used ordinary caster sugar. Not the best nutrition-wise, but this treat doesn't pretend to be healthy. I haven't tried with sugar substitutes such as agave or maple syrup; I suspect that this would alter the texture slightly but I'd certainly encourage you to try it out and see for yourself.

- Soya yoghurt: plain and unsweetened, preferably. Coconut yoghurt and coconut cream could work too if you don't mind having a strong coconut flavour. In the absence of vegan yoghurt, I've used plant-based milks such as almond, soya and cashew milk.

Makes 12-15 mini buns:
- 8 heap tbsp self-raising flour
- 2 tbsp caster sugar
- 180g soya yoghurt (approx.)
- oil for frying

- Combine all the ingredients in a bowl to form a thick, sticky, gloopy batter. You may have to eye the yoghurt and add an extra tablespoon or two if your mixture is too dry.

- Heat some sunflower or vegetable oil in a small non-stick saucepan, enough to deep fry.

- Use a teaspoon to scoop rounds of the batter and drop into the hot oil. It will sink at first and then rise to float at the top of the oil. Repeat this to fry multiple at the same time. Keep moving the buns around so that they brown on all sides. Scoop out with a slotted spoon and place on some kitchen paper to drain excess oil. (Tip: before each scoop of batter, I dipped my spoon in a bit of oil. This provides a barrier that stops the batter from sticking to the spoon and makes it easier to drop into the hot oil)

To make larger buns, use a tablespoon to scoop the batter instead.

If you like this recipe, you'll also like:
- Puff Puff
- Banana Lime Fritters
- Akara (bean fritters)
- Plantain Mosa

Tuesday, 9 June 2020

Chickpea and Aubergine Curry with Quick Flatbread

It goes without saying that this platform wholeheartedly supports the Black Lives Matter movement. I encourage every single one of my non-black readers to take an active stance against racism; to do the work necessary to dismantle it in yourselves and in the society around you. To educate yourselves and amplify/support black voices and donate to charities involved with the movement. I've shared thoughts and resources on my Instagram page, so do check it out. The work never ends and championing the lives of black people is certainly not a passing trend.

With the heaviness of the last few weeks, I've recognised the importance of nourishing myself and prioritising my well-being. Cooking, amongst other practices such as journaling, has always been that centring and calming activity for me. I hope it can be the same for you.

Enjoy the quick and easy recipe below. It uses ingredients that you probably already have at home and tastes like a dream. As always, share your creations with me online and tag @vegannigerian :)

(serves 4)

For the curry:
- 1 tin chopped tomatoes
- 1 tin coconut milk
- 1 tin chickpeas (drained)
- 1 aubergine (cubed)
- fresh kale leaves
- 1/2 tsp cayenne pepper
- 1/2 tsp curry powder
- salt to taste

For the quick flatbread:
- 6 tbsp plain or spelt flour
- 2 tbsp self-raising flour
- 1 tbsp sunflower oil
- pinch of salt
- warm water (enough to form a soft dough)

Place all the ingredients for the curry (except the kale) in a saucepan and simmer on medium heat for 10-12 minutes. Add the fresh kale at the last minute.

Form a soft dough with the flatbread ingredients. With floured hands, shape into a roughly round shape with your palms and fingers. Cook in a lightly greased frying pan for a couple of minutes on each side until golden brown spots appear.

Thursday, 21 May 2020

Sticky Orange Tofu | Easy Vegan Recipe

You've probably heard it said that if you don't like tofu then it's because you don't know how to cook it or haven't tried it cooked properly.

Welcome to the recipe post that's sure to turn any tofu hatred into an epic love saga.

I was inspired to try this after seeing a post by @southernveganeats on Instagram. Hers was more of a dry rub of spices + orange. My take on it goes the gooey, sticky, finger-licking route.

The ingredients are so simple, you won't believe it.

Although I used an air fryer to crisp up my tofu, by all means go ahead and use your oven if you don't have one. Air fryers are a cool kitchen gadget to have if you have the extra counter space and want to save a tad bit more cooking time.

If you like this recipe, you'll also enjoy:
Sauced tofu and plantain
Chickpea and vegan sausage curry
Pineapple and peanut stir-fry
Golden papaya salad

I served mine with a side of sticky rice and home-grown kale. Other suggested ways to serve: tossed with noodles or thrown into a salad. Whichever way, the tofu will be the star - guaranteed.

(serves 4)
- 1 large block of extra firm tofu (about 400g), diced into bite-size cubes
- 1 tbsp sunflower oil
- 1 small onion, chopped
- 5 garlic cloves, chopped
- 1 tbsp ginger, finely chopped
- juice from 4-5 large oranges
- 1 tsp cayenne pepper
- 1 vegetable stock cube

Air-fry or oven bake the diced tofu for 15 minutes at 180 degrees Celsius until crispy.

In a large frying pan, add the oil and sauté the chopped onion, garlic and ginger for two minutes until they soften. Add the fresh orange juice. Season with cayenne pepper and dissolve the stock cube in the juice. Cook on medium-high heat for 6-7 minutes until the sauce has reduced, thickened and looks syrupy.

Toss the crispy tofu in the orange sauce.

Serve with a side of your choice. Enjoy!

Friday, 15 May 2020

Plantain Shepherd's Pie

Shepherd's pie (also known as cottage pie) is traditionally a meat based pie with a mashed potato crust/topping. I was drawn to making a vegan version, and at first considered using sweet potatoes instead of regular white potatoes for the topping. But then I thought that it was only right to put a proper spin on it. It wasn't a long stretch for my brain to travel from sweet potatoes to sweet plantains. (Have you seen how obsessed with plantains I am??) And so this little number was born.

Underneath the layers of delectably soft and crispy sliced plantain is a rich sauce that I loaded with green lentils, mushrooms, carrots, sweetcorn and red onion. There's a healthy kick thanks to the addition of scotch bonnet and the whole thing pays homage to a traditional Nigerian red stew.

I hope you're inspired to try this recipe out for yourself. If you do, please share it online and tag @vegannigerian. It'll put the biggest smile on my face :)

(Serves 8-10)
- 1 tin chopped tomatoes
- 1 large red bell pepper
- 1 scotch bonnet pepper
- 3 cloves garlic
- 1 tbsp sunflower or coconut oil
- 1 red onion (chopped)
- 200g chestnut mushrooms (roughly diced)
- 4 large carrots (diced)
- 100g sweetcorn
- 1 tbsp curry powder
- 1 tsp dried thyme
- Salt to taste
- 2 tbsp cornflour
- 500g cooked green lentils
- 4 stalks green onions (chopped)
- 3 yellow (ripe) plantains

1. Preheat the oven to 180C.

2. Rinse the plantains thoroughly and cut off the tops and tails. Make a shallow slit down one side of each plantain then cut each plantain (with the skin still on) into three large pieces. Place the pieces in a pot of boiling water and allow to simmer for about 10-15 minutes until the plantain softens. Drain and set aside.

3. Place the chopped tomatoes, red bell pepper, scotch bonnet pepper and garlic cloves in a food blender and mix until smooth.

4. In a large saucepan, heat the oil and add the chopped onions, mushrooms, carrots and sweetcorn. Sauté for about 5 minutes.

5. Add the blended tomato/pepper mix to the saucepan and season with curry powder, thyme and a dash of salt.

6. In a small bowl, mix the cornflour with about 4-5 tablespoons of water to form a runny paste. Add it to the saucepan and stir well to combine. This will help the sauce to thicken.

7. Allow the sauce to simmer on medium-low heat for about 15 minutes or until the sauce has thickened slightly. Add the cooked lentils and half of the chopped spring onions. Stir to combine. Transfer the filling to a large oven dish.

8. The plantain should be cool enough to handle now. Peel each piece and slice each one into thick rounds. Arrange the plantain rounds over the top of the filling to cover the entire oven dish.

9. Bake in the oven for 25-30 minutes. The top of the plantain should brown nicely and if not, you can pop it under the grill for 1-2 minutes for a crispier finish.

10. Serve piping hot with the rest of the spring onions sprinkled on top for garnish. Goes great with a fresh side salad and wholewheat bread rolls.

If you like this recipe, you might also like:
Plantain Mosa
Plantain Flatbread
Plantain and Chickpea Curry
Water Fried Plantain

Wednesday, 13 May 2020

No-Flour Vegan Snack Ideas | 6 Easy Recipes

During this lockdown, it seems that everyone is rolling up their sleeves and baking up a storm. Whether it's getting in on the sourdough bread craze, or making a batch of brownies to comfort eat our way through these uncertain times.

Still, there are some who are struggling to find any flour at their local supermarkets (ongoing panic buying?) and therefore deprived of the therapeutic joys of whisking up a cake batter.

Over the last few weeks, I've shared recipes for orange cake and coffee walnut cake. For every comment or message from someone saying how much they've enjoyed the recipe, there's been a comment to lament the lack of flour in the store cupboard.

I've compiled a list of savoury and sweet snack ideas that do not require any flour whatsoever. Flourless delights, if you will. I hope it gives you some ideas and satisfies those quarantine cravings.

(Simply click the link to access each recipe...)

1. Moin Moin
Delicious savoury steamed bean pudding.

2. Garri Cookies
Forget eba, have you tried using garri to make cookies? A revelation.

3. Banoffee Pie
Proceed with caution. You might end up finishing in one sitting.

4. Chocolate Nice Cream
Adapt the original banana nice cream recipe by adding some cocoa powder or melted chocolate.

5. Akara
Fluffy, deep-fried cousin of moin moin.

6. Bounty Chocolate Bars
Delightfully healthy and vegan take on the classic bounty chocolate.