Homemade Vegan Pesto Recipe

Today I want to talk about a delicious and quick homemade vegan pesto that I made yesterday for my lunchbox. The recipe that I based it on was from a cookery book called 'let them eat vegan' written by a lady called Dreena Burton, it's clearly laid out and all the recipes are well explained meaning that even atrocious cooks such as myself can use it. I like my pesto to be relatively strong which is why I didn't use any of the water that it recommended but instead I used black olives, pine-nuts and nutritional yeast (which contained B12) to bulk it out and produce lots of mouth watering flavours. 

The ingredients are in the picture above (excluding the nutritional yeast and pine-nuts) and it was literally a case of putting them all together and wizzing them in a food processor until I was pleased with the consistency, as I said it's literally a fool proof recipe. I added the olives and pine-nuts into the food processor after everything else so that they didn't lose all of their texture. Then I just stirred in a bit of nutritional yeast and boom, finito!

The pasta I used took about 12 minutes to cook and once I drained that I stirred the amount of pesto I wanted and then cling-filmed the rest for the next day as it easily makes a couple of decent sized portions. It's a perfect and simple recipe for when you are in a rush and the great thing is that you can easily experiment and add different elements to the dish to make it your own. I hope you found this useful and be sure to let me know if you give it a try!


love, bean xx

Did somebody say Cake?

Audrey Hepburn once said, ‘Lets face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.’ Now if you were to extract the word ‘creamy’ and replace it with ‘vegan’ then I’d say she was just about right. Now cake is one thing us vegans are in no shortage of, whether it be going out and buying one or using the copious recipes available. In this post I'm going to go through a few different options to make sure you've never got a shortage of cake in your life, heaven forbid!

I’m going to begin with an Artisan Cakery in London called ‘Cat and the Cream’. They make both cupcakes and cakes that are wheat free, soya free and dairy free, and let me tell you that flavour is not sacrificed in the process. Their two main stock lists are ‘Whole foods’ and the brilliant food delivery service called ‘Ocado’ (which is really worth looking into by the way). The flavour of the cake that, pictured below, is an incredible concoction of ‘Chocolate, Coconut & Raspberry with Chocolate Icing’. Holy moly it's good.

If you do happen to live in the Manchester area and you haven’t yet heard of the grocery store haven called ‘Unicorn’ then you are living under an incredibly deprived and big rock. Anywho, from their deli I tried a delicious ‘Black Cat Cakery’ chocolate cake. ‘Black Cat Cakery’ is another vegan cake business offering a variety of cakes which can be found at their various suppliers- Unicorn Grocery, Z-Art’s Café, Oklahoma Café and the Eighth Day Café.

In my London for Vegan’s video on YouTube I mentioned a small Vegan and Gluten Free Bakery in Camden called ‘Cookies and Scream’. It’s in a fairly central location and I found it really easy to find so if you’re in that area check them out. They predominately do varying treats but they also offer excellent cakes. So, have a look at my video for more details which can be found here: (link will be added asap)

Finally, if you’re a lot lazy then I am then you may well be interested in getting out your pinny and mixing bowl and make your own cakes. If so then a book which I highly recommend is the ‘Ms Cupcake’ Cookbook. I met Ms Cupcake at her gorgeous bakery in Brixton, South West London, at a book signing for Chloe Coscarelli, whilst there I felt it only polite to try 4 of her cupcakes. Again, my lord, her and her team have a true gift! Her cookbook is a bible full of her vegan cake recipes (kind of in the name really), so this would be a wonderful place to start if you’re looking at making your own. She also offers some classes, so if you’re a complete novice then this may possibly be a good thing to look into.

Again, talking of Chloe Coscarelli, her book also has some great cake recipes – including the recipe which made her famous in the cooking word with which she won the competition ‘Cupcake Wars’. She’s also got a new book, which I haven’t managed to find the time to look at in too much detail, which is a book full of her vegan puddings and deserts, etc.

So, I hope that you have found this useful giving you some ideas about how you can go about getting a cake fix whilst feeling relatively guilt free! 

Love, bean xx

‘Shall we just have a freezer tea?’

If you’re similar to my family then, especially mid-week, you’ll probably find yourself exhausted and a chore such as cooking being the last thing you feel like doing. This is when the life-saving freezer type dinners come in handy. Now, don’t be misunderstood – I am not implying that all health and wellbeing should be forgotten and that you should resort to some dreaded poison like a ‘pot-noodle’. No, a freezer is a magical thing which can be filled with almost anything you wish and stored until a convenient time. Whilst I remember, they’re also great for putting frozen fruit in and using them for smoothies if you don’t want to risk buying lots of fresh fruit and it going off before you use it.

I think things such as burgers or soup are great for making a big batch of, freezing and just taking out as and when you need them. They're also perfect if you live by yourself and don’t want to waste extra food. Although I keep on mentioning her I think Chloe Coscarelli’s book is pretty good for freezer type foods. If you're not the type who wants to make the big batches of food in the first place then I keep loads of different foods such as various quorn products (careful if you buy quorn in the UK as it isn't vegan) and 'Linda McCartney' veggies foods teamed with chips and beans - now that really is a classic freezer meal! Besides from freezer foods there are also the innocent microwaves pots which are vegan and simply need to be popped into the microwave for a few minutes (not a huge fan of microwaves so if you've got the patience for more washing up then heating them is another alternative).

The pictures are of a meal including some burgers Mum had previously made teamed with some homegrown beans, potatoes and sauces! Was pretty delicious and impeccably easy in all honesty. Now bearing in mind, if it hadn’t been for Mum I most likely wouldn't have gone to quite so much effort regarding the condiments, etc but sauces can be made and kept in the fridge for quite a while too - a great substitute for not always simply having mayo, etc. 

I hope you've found this useful as unless you forget what you've already put in the freezer it's can be a real life saver. Let me know if you’ve got any questions or suggestions!

Love, bean xx

Vegan fry-up? Yes please.

If I were to combine the words 'fry-up' and 'healthy' you'd probably think I was mad, but bear with me two minutes and I can open your eyes to this wonderful concept which is in fact a reality...


At the beginning of my vegan conversion a big question for me about alternatives was the classic 'fry-up'. For as long as I can remember my Sunday's have consisted of wearing pyjamas all day and eating the traditional English brunch; sausages, bacon, scrambled eggs, toast, mushrooms... Never did I expect to find a scrumptious, healthy and vegan alternative. And what was most surprising for me was how simple the formula is. So please read carefully as I'm about to give you the key to eternal happiness, well as close as you can get through the means of brunch.


* Linda McCartney veggie sausages (the red onion ones are particularly nice although they do contain egg whites sadly)
* Baked Beans (my mum sometimes makes them herself- they redefine perfection!)
* Scrambled tofu (there are no words.. I just can't... it's just so good...)
* Vegan mayonnaise (if you are an addict like me, no meal is complete without mayo)
* Toast (pretty self explanatory.)
* Tomatoes (I hate raw tomatoes, however when cooked well they are an absolute dream)
* Potatoes (my surname is Irish therefore I feel an obligation to eat potatoes at every opportunity)


I hasten to add that I am not a cook, I have zero skills in the culinary department and even I'm capable of making most of this meal (it's a pretty perfect hangover cure too!). You may be wondering whether I'm the most appropriate person to listen to when it comes to food but I make up for my lack of cooking skills in enthusiasm for eating. I am a huge fan of all things edible, and it just so happens that my Mum is a sublime cook. So she makes it and I eat it; it's an ideal arrangement.


Back to the point; find below a couple of pictures as an example of some of the components to the meal. It isn't the entire meal as I was in a rush but they show the integral foundations to the meal. If you think it all sounds fairly ordinary and bland just try it, I'm not sure what it is but the combination of all the foods is always absolutely divine. I'm pretty confident that you'll never look back to the greasy and health-problem provoking meat version, I certainly haven't.

love, bean xx

Chloe's Mac & Cheese

So, on my latest YouTube video for 'Skills Saturday' (link below) I made the all time classic 'Mac & Cheese'. Due to the fact that I am a pretty awful cook it had many inevitable ups and downs. The recipe was taken from the amazing cookbook by one of my favourite vegan's Chloe Coscarelli, whose website is http://chefchloe.com/. I met her earlier this year and she is such a bubbly and smiley person, her smile was pretty contagious! 

During the video I found myself slightly overwhelmed when there were so many things going on (memory cards running out, pasta nearly done, etc) and in the end I wasn't able to film the entire process of making the sauce. Now, the video was also more than anything to show that if I can cook vegan food then you can too therefore it wasn't specifically about the dish. However, if you are interested in recreating the dish, which I hope that you are because it turned out so good, then you can get the recipe (and 124 more!) in Chloe's book which really is worth getting. However, the ingredients for this specific recipe are as follows:

• 1 pound macaroni
• 1/4 cup vegan margarine
• 1/3 cup all-purpose flour (I used gluten-free)
• 3 cups soy, almond, or rice milk (I used almond)
• 1/2 cup nutritional yeast flakes
• 2 tablespoons tomato paste
• 2 teaspoons sea salt (I used pink Himalayan)
• 1 teaspoon garlic powder (I used a bit of fresh garlic instead - worked a treat!)
• 1 tablespoon lemon juice (I just randomly squeezed 1/2 a fresh lemon in)
• 1 tablespoon agave
• 2 tablespoons seasoned bread crumbs (I used 2 small slices of a leftover wholemeal hovis loaf!)

Don't forget, like I did, that the conversions are different in American books including the temperature that the oven needs to be set at. I also halved the recipe as it normally serves 6. I hope you enjoy the video and that you have as much fun as I did at trying to recreate this wonderful feel good dish. 

Love, bean xx

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http://www.youtube.com/watch?v=NYBOlJLJpPs&feature=youtu.be