More culinary experiments with Olu Olu's cassava flour. If you haven't already, check out the delicious cassava pasta I made a couple of weeks ago.
Apple pot pies are quicker to make than regular apple pies in that you only need a slab of pastry to cover the top. This recipe is therefore the way to a quick snack or dessert in just a few steps. No rolling pin required, no fancy pastry techniques.
The pastry turned out crispy around the edges, and had a bit of a chew to it - I guess that's what you get when you essentially make a fufu crust.
If you're feeling particularly playful, definitely give this recipe a try. I'm loving all the new and different ways I can use traditional West-african ingredients... Refreshing to break the mold once in a while!
I wandered down to Vegan Nights for the first time last Thursday. It's this huge, incredibly hyper night market (usually on the last Thursday of the month) that celebrates all things vegan. Food stalls as far as the eye can see, music blaring overhead and crowds of eager folk either eating, dancing or capturing their experience digitally.
On a cold January night, you'd think the crowd of revellers would be somewhat modest, but numbers were through the roof, definitely hitting the thousands, and it was a glorious sight to behold.
I'd heard from various people over the course of last year that it was worth the time and effort to visit but something always got in the way of me going. Now that I've seen it for myself, I fully understand the hype around it and it fills me with immense excitement to see how veganism is growing in leaps and bounds!
In this week's video, I've gathered some of the clips captured from the night - I hope it gives you a full sense of what to expect if you're ever tempted to wander down and see for yourself!
Love is in the air at The Vegan Nigerian HQ as I prepare to host a Valentine's Day three-course vegan dinner.
My very first pop-up event of the year!
I'm looking forward to welcoming couples and individuals who want to enjoy a delicious meal in a delightful setting. Whether you come as a couple, as best friends, or simply wanting to treat yourself (because why ever not!) I'm sure you'll have an amazing experience.
Book your spot and join me on Thursday 14th February at Paradise Plantbased. Doors open at 7pm and dinner will commence shortly afterwards.
This recipe goes out to all my gluten-free friends out there. It also goes out to any chef or home cook who loves to experiment with different ingredients.
Cassava flour is made from nutrient-rich cassava tubers that have been washed, sun-dried and milled into fine flour. It is a staple in many African countries, often used to make fufu. However, in this week's video I use it to make my very own gluten-free pasta. The recipe is easy, delicious and worth a try!
To make your own homemade pasta, you'll need cassava flour, ground flax seeds and water. That simple. Check out the video below to see all the steps I took:
I've officially switched my YouTube upload days to Sundays, so here I am with yet another recipe video. This time sharing how I prepared this nutritious bowl of guinea corn porridge. Back in 2014, I shared a recipe for ogi (also known as akamu or pap), which is a corn-based porridge made using white or yellow maize. This dish falls under the same family, except here we have a bowl of gorgeous coral pink.
Guinea corn is an ancient grain that is packed with a lot of goodness. It is a great source of calcium and iron, and it is high in fibre and protein. Nowadays, you can buy guinea corn flour online from your local African food store (if you're not based in Nigeria). Whipping it up into a porridge is easy as pie, as you'll see in the video below.
You can have it plain or sweetened. You can top it with fruits, seeds and nuts to add some texture and sneak in more nutrients. You can serve it with a side of moin moin or akara. Any which way, it is delicious and sure to hit the spot.
Have a great week, and see you next Sunday with another videooo :)
You're curious about veganism or you're ready to take the leap.
But you have questions and want to find out what a vegan lifestyle really entails. How hard is it? What can you eat on a vegan diet? How can veganism change the world? What benefits can you expect?
This guide will provide you with all the information you need to get started.
2018 was a happy and fulfilling year at The Vegan Nigerian HQ - filled with new experiences, travel, exploration and a truckload of good food (of course!)
As we cross over into a new year, I can't help but smile as I think back on some of the highlights:
being consistent with YouTube. This time last year, I made an unofficial commitment to post at least one video every week, and it happened! Click here to watch my top 10 vegan recipes of the year.
featuring real-life Vegan Nigerian stories such as this one.
catering a wedding for the first time. This was an experience and then some, chronicled in this blog post.
exploring the vegan food scene in Madrid, Malta, Thailand and Paris. I've well and truly been bitten by the travel bug and every holiday is an opportunity to discover great vegan food.
hosting a collaborative food/networking event centred around my favourite ingredient: plantain!
I can't help but feel that 2019 is set to be extraordinary. I hope to shine a brighter spotlight on health and wellness - foods and lifestyle practices that make us feel our very best and lead lives that are joy-filled and fulfilling. I hope you stay tuned and continue to follow along.
Sending lots of love and good wishes for the New Year!
Hey beautiful readers! Christmas is SO close and I'm finding it difficult to contain my excitement. Over the weekend I decided I'd test out a festive recipe ahead of the big day - a delicious vegan side dish that is sure to wow my family. Well...hopefully! I certainly think it's the bees knees; the perfect combination of sweet, slightly bitter, crunchy and delicate. Some people absolutely detest Brussels sprouts, but I'll venture to say that it's probably because they haven't had it cooked the right way. Give this recipe a try and you won't be disappointed.
For the dressing:
- 1/4 cup lemon juice
- 2 tbsp olive or sunflower oil
- Salt and pepper, to taste
- 1 tsp finely chopped parsley
Start by removing the stems of the Brussels sprouts. Peel the outer layer and giving them a rinse. Place in a pot of boiling water for about 4-5 minutes. You want them to still be firm - nothing worse than mushy sprouts! Drain and allow to cool slightly before slicing thinly.
Finely chop the garlic and toss with the sprouts, along with the tablespoon of sunflower oil. Arrange on one side of a baking tray.
Thinly slice the pear and lay the slices on the other side of the baking tray.
Bake in a preheated oven at 200 degrees Celsius for 15 minutes.
Assemble the salad by placing all the ingredients in a large salad bowl - be as generous with the leafy salad greens as you want.
Whisk the salad dressing ingredients together and drizzle over the top.
