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.

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. Wow, 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 or coconut 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.

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 :)

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!

Teacup Cakes | Easy Vegan Mug Cakes - Vanilla 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. In this case, I used my set of teacups, and how cute do they look!

I've tried out three different flavours: 'chilli chocolate', 'emon drizzle' and 'vanilla confetti'.

If you own a microwave then you're just a few steps away from having these delectable treats.  Adjust the quantities below in proportion to the mug/teacup 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:

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).

Malta Holiday: What I Ate As A Vegan