Super-Good Vegan Carbonara // Oil Free + GF + RSF
05 / 09 / 2017
Cashews really are wonder giblets - how the heck they turn different spices and some starches into a thick cheesy sauce is beyond me, but my goodness is it lucky they do. We vegans, don't have to miss out on any thick cheesy pasta goodness because of the little white kidney nuts and that's a pretty special thing. I try to always have some soaking in the fridge so a speedy and delicious pasta sauce, delicious dessert or whatever ya' fancy making with them, isn't far away. I highly recommend you do the same, yet if your blender has got plenty of oomph then I'm sure you can get away with not blending them at all. Enjoy this silky and fabulously plantiful carbonara honeybunches, my fam all groaned (in a good way) upon tasting it. So I think that's a decent enough sign for you to get in the kitchen!!
- 2 medium cauliflower florets (1 cup)
- 1 small zucchini, peeled and roughly chopped
- 1 medium potato, peeled and diced
- 2 tbsp nutritional yeast
- 2 sliced pickled jalapeno
- 3/4 tsp salt
- 1/4 tsp ground pepper
- 1 heaped tsp minced garlic
- 1 heaped tsp dijon mustard
- sprinkle of dried herbs
- 1 tsp dried onion powder
- 1/4 drained soaked cashews (or not soaked depending on your blender) - for 30 mins minimum
- 2 lemons, juice only
- 250g+ GF fettuccini (or your favourite GF pasta)
- 2 small onions, peeled and sliced
- 4 large portobello (or similar) mushrooms, thickly sliced
- vegan parmesan to serve
- Start by boiling your cauliflower, zucchini and potato together in one pot until tender. This will take around 7-12 minutes.
- In a large pot, water saute your onion and mushroom slices until soft. The mushroom will exude all its juices, yet don't worry, the water will evaporate and deliciousness will remain.
- Add a small knob of vegan butter (if you aren't fussed about keeping this dish oil free) to deglaze the pan - then once melted and smelling unbelievably good, turn off the heat.
- Now is a good time to get your pasta cooking, or at least turn on the kettle to do so. Cook according to packet instructions and drain.
- In a high-powered blender add a splash of the cooking water from the boiled veg, then add the drained tender vegetables themselves. Also add the nutritional yeast, jalapeno, salt, pepper, garlic, mustard, herbs, onion powder, cashews and lemon juice, then blend until ultra smooth. Add to the mushroom and onion pot, with a few splashed of pasta cooking water, turn on the heat to a medium-high setting and bring to the bubble, before reducing to thicken for 5-10 minutes.
- Add the drained pasta to the pot and ensure the sauce get's amongst the noodles. Sprinkle over with vegan parmesan and serve. So ridiculously good!!
'Unbelievably Convincing' Vegan Okonomiyaki // Soy Free + Nut Free
02 / 09 / 2017
These are flippin' incredible!! I cannot urge you enough to try them - they taste so flippin' good it's scary. Just, if not better than the real thing, all your pals will be going 'how the heck is this vegan', and you'll be nodding along in agreement. The vegan egg really shines here, I cannot encourage you enough to give this recipe a try if you stumble across/have access to the product. I learnt to make okonomiyaki through a bad-ass Japanese teacher I had in year nine. She did the whole putting soba noodles on the pancake and heck does it take these to another level. Super crunchy and textually on point! Enjoy, enjoy, ENJOY!!!
Makes 4-5 pancakes
- 2 vegan eggs (prepared according to packet instructions)
- 8 tbsp plant mylk
- 1/2 cup plain flour
- 1/2 tsp baking powder
- salt & pepper
- 1/2 bunch spring onions
- 2 carrots
- 1/4 medium green cabbage
- 1/2 red capsicum
- olive oil
- 180g soba noodles (or two bundles)
- vegan mayo
- okonomiyaki sauce (from Asian and specialist supermarkets)
- Take a large bowl and make the batter by adding the egg and half the plant milk and whisking until combined. Then the flour, baking powder and seasonings, then the remainder of the plant milk. Whisk until smooth and runny.
- In a food processor (or you can use a mandoline, or just do it by hand) finely slice/grate the onions, carrots, cabbage and capsicum using the appropriate attachment.
- Take large handfuls of the grated vegetables and squeeze out excess water over the sink before adding to the batter mixture. Repeat until all the veg is squeezed and added to the bowl. Don't worry if some moisture from the veggies carries over into the batter.
- Switch to a spatula and thoroughly combine the veggies in the "eggy" mixture.
- Cook the soba noodles according to packet directions and drain with hot water thoroughly before setting aside.
- Heat a super non-stick pot/pan over high heat, adding enough oil to moderately cover the base of it. Once you can begin to smell the oil (but not smoking), add about a 1/5 of the batter, or enough to form a large pancake that is about 3/4 of an inch high. Take some noodles and add to the top of the pancake.
- Cover the pan and cook for 5+ minutes. Carefully flip and cover, cooking for another 5+ minutes. You may need to add more oil. Serve with the okonomiyaki sauce and vegan mayo. Dig in!!
Hearty Vegan Sausage & Feta Pasta // GF + Oil Free + RSF
30 / 08 / 2017
I've been on a real run of veganising old classics lately, and it has been a tremendous success. Not only in my taste-bud judgment department, but also in the number of "mmms" and "this is good" type of comments that have been coming my way. This recipe is no exception, and I know that you are going to absolutely love it, as it was an old classic that we used to have, yet with the less plantiful chorizo and feta ingredients in it instead. Two things that are hella easy to swap with vegan versions - feed this to your omni friends, and they'll be chowing down this super hearty and mega delicious, saucy, salty-sweet, juicy, veggiful pasta dish like there's no tomorrow.
- 3 vegan sausages (chorizo style, or other)
- 1 onion, sliced
- 2 handfuls button mushrooms, quartered
- 1/2 capsicum, diced
- tbsp each of fresh rosemary & basil
- 350ml (or half a jar) of passata
- 200g (or half a tin) of diced tomatoes
- 2 large handfuls spinach leaves
- 350g GF spirals, or pasta of choice
- vegan parmesan (recipe HERE)
- 350g firm tofu, cubed
- 1/2 cup almond milk
- 1/2 cup rice wine vinegar
- 1 tsp garlic powder
- 1 tsp mixed dried herbs
- large pinch of salt
- juice of 1 cheek of a lemon
- First make your vegan feta, by combining the last seven ingredients in a medium container (something with a lid). GIve it a giggle and place in the fridge for 30mins, or until needed (for best flavour let sit overnight) - but still good with minimal fridge time.
- Grab a large saucepan or non-stick pot and cook your vegan sausages until tender, and caramelised on the outside. Remove from the pan and slice them into thick chunks before setting them aside.
- Add a splash of water to the pot/pan and saute your onion, capsicum and mushrooms on medium heat until soft and looking full of sausagey flavour.
- At this point, you want to boil your kettle and get your pasta on the stove to cook according to packet directions. But back to your sauce, add the herbs, passata and tinned tomatoes. Give it a stir and turn the heat to low-medium, before dumping in your spinach and covering the pot, to let the flavours meld and the spinach to wilt.
- Once the pasta is cooked, add a splash of the cooking water to your pasta sauce, before draining the noodles and adding to the sauce. Stir to combine, then add the sausage chunks and half of the vegan feta pieces you prepared. Gently stir to combine, and serve with tbsps and tbsps of the vegan parmesan. YUM!! You're going to love it <3
Easy Vegan Ratatouille // GF + Oil Free + RSF
26 / 08 / 2017
This dish shouldn't taste as good as it does. It has a whole bunch of my (and I think most peoples) least favourite vegetables, yet it just tastes like pure comfort food that is super slow cooked, tender and melt in your mouth-quality. I could eat this everyday and that's a beyond bizarre thing to say considering the ingredients. But hey, it works so let's celebrate it. This version here is light as a feather with no oil in it, yet packs a flavour punch and doesn't leave you feeling at all lacking in any department. I hope this becomes a staple in your home and you make your family's and your own belly very happy!
- 1 large eggplant, cut into 1-2cm cubes
- 2 medium onions, sliced into half moons
- 1 large (or 2 small) zucchini, cut into coins
- 1 red capsicum, cut into thick slices
- 1 green capsicum, cut into thick slices
- 1 x 400g tin crushed/chopped tomatoes
- 1 tsp coconut sugar
- 1 tbsp dried mixed herbs
- 1 tbsp minced garlic
- handful of basil leaves, roughly chopped
- parsley leaves, chopped
- handful of olives, de-pipped (optional)
- rice/crunchy bread to serve
- Layout your eggplant cubes onto a tray and generously sprinkle with salt. Toss slightly with your hands and then set aside and leave for 30 minutes.
- Meanwhile you can chop your vegetables.
- Then when 30 minutes has elapsed, tip the cubes into a colander and rinse thoroughly so all the salt has been washed off.
- In a large non-stick pot/pan add a splash of water and the onion, water sauteing until they are translucent and hand a bit of colour. Add more splashed of water as needed to lift the flavours off the bottom of the pan. Add the eggplant cubes and stir, cooking for 2-4 minutes until they have a bit of colour.
- Add the remaining vegetables (capsicum and zucchini) as well as the crushed tomatoes, sugar, mixed herbs and garlic. Stir until combined, add another splash of water, then cover and let simmer for 30 minutes.
- At the 30 minute mark, stir and add the basil, parsley and olives (if using) letting simmer for another 10 minutes with the lid off to let excess water evaporate. Add more water if you like it more liquidy, or just don't remove the lid.
- Cook the rice or prepare whatever you are serving with your ratatouille, then serve with extra sprinkles of basil and basil if you desire. So delicious!!
Best-Ever Vegan Choc-Chip Cookies // RSF + Soy Free
22 / 08 / 2017
This is a staple recipe that just tastes so ridiculously good!! They are miles better then the regular suspects which usually contain butter, eggs and maybe even milk - so get excited and bring these to movie nights, study sessions, birthday shebangs and whatever else you can think of. They'll disappear in a flash and no one will be the wiser that they were made out of plants and sweetened with coconut sugar. I hope you like my favourite take on choc-chip cookies <3
Makes 24 teeny biscuits, or 12 regular cookies
- 1/2 cup vegan butter
- 3/4 cup coconut sugar
- 1/3 banana, mashed into a puree (2 tbsp applesauce does also work)
- 1 heaped cup plain flour
- pinch salt
- 1/2 tsp baking soda
- splash of vanilla
- 60g vegan dark chocolate, chopped (or 2 handfuls of vegan chocolate chips)
- Preheat your oven to 180C.
- In a large bowl, add the vegan butter and coconut sugar, then mix until combined either in a mixer with a beater, or just by hand with a wooden spoon.
- When combined add the mashed banana and mix once more until combined and you have a thick paste.
- Add the flour, salt, baking soda and vanilla, then mix again until your cookie dough comes together. Add the chocolate chip and use a spatula to incorporate them into the dough, cutting through it and ensuring the chunks are evenly distributed.
- For small 1-2 inch sized biscuits, take slightly smaller than ping pong ball sized clumps of dough, roll them into a circle with wet hands (so it doesn't stick to you) and place on a lined baking tray. You'll need two baking trays, with 12 balls on each. No need to flatten the biscuits.
- Bake for 5-8 minutes until slightly risen and biscuit looking. Don't overcook them, and keep in mind they will continue to cook after you take them out of the oven. Leave for 5-10 minutes on the tray before transferring to a rack and devouring asap. They can last in an air-tight container for about 4-5 days. yum :)
Deliciously Ella Deli Bowl: Jewelled Quinoa & Tahini Cauliflower // Vegan + GF
19 / 08 / 2017
While in London recently, the Deliciously Ella Deli's were a major priority. We ended up visiting three or so times because they truly did exceed my expectations in so many domains. Not only was the food out of this world (Ella really knows how to weave some magic with vegetables), but the service, decor, location and vibe of the joints made them thoroughly irresistible. I found myself coming back to this particularly delicious quinoa salad over and over again, and I know, it's quinoa not anything astounding, but far out was this good. I just hope you make it and see for yourself (my version tastes pretty dang close!!) that it truly is one of those simple dishes that you could happily live off if necessary. I also had the cauliflower while over there, and I've added that to this attempt at making a legit (or close to) Deliciously Ella Deli bowl experience at home.
- 3/4 cup quinoa, rinsed
- 1/2 cup frozen peas
- 6 radishes, super thinly sliced
- 4 spring onions, white and light green parts thinly sliced
- 1/2 bunch mint, roughly chopped
- 1-2 tbsp olive oil
- juice of 2 lemons
- salt & pepper
- 1 tbsp maple syrup
- 1 tsp minced garlic
- cauliflower florets (as many as your desire)
- garlic powder
- hulled tahini
- black toasted sesame seeds
- falafels/lentil balls or burgers to complete your bowl
- Pre-heat your oven to 200C and boil your kettle.
- Put your drained quinoa into a pot and cover with the boiling water, cooking with the lid on until all the water is absorbed and the quinoa tender. The ratios will be on the package, yet you can't go too wrong, so don't stress if it looks like too much water, you can always drain it. When there is a little water left at the bottom of the pan, turn off the heat and stir in the frozen peas. Return the lid to the pot, and let sit for 5-7 minutes until the peas are just tender and all the water absorbed.
- Meanwhile, prepare your cauliflower by placing the florets on some baking paper, drizzling over some olive oil, a sprinkling of salt and pepper and some garlic powder. Get your hands in there, massaging the florets so they are all thoroughly covered in seasoning. Place in the pre-heated over and cook for 15 minutes, or until lightly browned and tender as ever.
- Get a small jar and add the olive oil, lemon juice, salt and pepper, maple and garlic, swirling it around with the lid on until combined.
- In a large bowl add the radish, spring onion and mint. Then when the quinoa and peas are cooked, rinsed in a sieve under cold water until cold, squeezing out all excess water with your hand before adding it to the bowl.
- Add half the dressing to start with, then toss the salad and taste it to see what else you think it needs. I added the rest of the dressing, yet it might be A-okay as it is for you.
- Serve some of the salad on a bowl or plate, adding some roasted cauliflower florets on the side. Drizzle the florets in tahini and then sprinkle with sesame seeds. If you so desire, heat up some falafels or lentil patties to have on the side to complete the full effect. Then tuck in, your very own Deliciously Ella Deli Bowl, from which ever corner of the world you are in :)
Chickpea "Tuna" Salad Sandwich // Vegan + GF + RSF + Oil Free Option
15 / 08 / 2017
This recipe is a true staple to become familiar with. It's so easy to whip together and only really contains "staple" ingredients, you know... nothing too fresh, so you can be sure to have a delicious meal at your fingertips when it's looking like toast is for dinner, or lunch - whenever. I wanna keep this brief, so grab the ingredients and go people, you won't regret it <3
- 1/2 can chickpeas, drained
- 1/4 avocado
- 1/4 red onion, finely diced
- 2 small gherkins/pickles, finely diced
- 1/2 lemon, juiced
- 1 tbsp vegan mayo (or another 1/4 avocado for oil free option)
- 1/4 tsp old bay seasoning (optional)
- 1/4 tsp mustard
- 1/2 tsp minced garlic
- salt & pepper
- GF bread, cucumber sliced and crunchy lettuce to serve
- Toast your two slices of bread, then while they become nice and warm & crunchy, make your chickpea salad mix.
- Add your chickpeas to a bowl, smashing with a fork, until mostly smooth. Add the avocado and lemon juice, mashing and mixing until combined.
- Add all the other filling ingredients to the bowl, and mix it until everything is amongst one another, and covered in creamy chickpea mixture.
- Build your sandwich by spreading a generous layer of the mixture onto one slice of bread, adding slices of cucumber, oodles of crunchy lettuce and topping with the other side of bread. Then you're good to gobble - yum!
Spanish Vegan Frittata with Onion, Parsley Pickle // GF + Soy Free + RSF
06 / 08 / 2017
Never would I ever have thought that this could be amongst the vegan recipes I have on hand. The taste and texture is so wonderfully convincing and accurate to how I remember, it's a crazy phenomenon!! The eggs cook evenly and gently amongst the potatoes and paired with this pickle I remembered from a Jamie Oliver recipe, it is such a quaint little delicious dish. A perfect way to get the most out of your vegan eggs, as well as prove to your friends and family that you really don't have to miss out on a thing when going vegan. This shouldn't work - but it does!!
- 1 large sprig of rosemary, leaves (??) removed and roughly chopped
- oil (I used olive)
- 1 onion, sliced
- 2 potatoes, peeled, chopped and boiled until soft
- 2 vegan eggs, prepared according to the packet instructions
- small handful of vegan parmesan
- 1/2 red onion, super thinly sliced
- small handful of parsley, leaves only
- half a lemon, juice only
- Pre-heat your oven to its highest temperature and put it on the grill setting.
- Take a small frypan that can go in the oven, and put a tsp of oil in it along with the rosemary and onion. Saute until the onion is mostly soft and has some colour.
- Add the cooked potatoes to the pan, and toss to coat in the herbs and onion. Spread out evenly in the pan, then pour in the vegan egg mixture. You may need to spread out the vegan egg, so that it enters all the nooks between the potato and forms one whole frittata. Season at this point if you so desire.
- Cook for 5 minutes on medium heat, then sprinkle over the parmesan and cook for a few more.
- Transfer to the oven, adding a little drizzle of oil over the frittata to ensure the potatoes crisp up. Place the pan on the top rack, and leave for 5-10 minutes until some colour has emerged and it's looking (and smelling) incredible!
- Meanwhile, make the pickle, by mixing the onion, parsley and lemon juice together in small bowl. After 5 minutes or so, the onion will have softened - and its colour turned slightly pink. When this happens you know it's ready.
- Take the frittata out of the oven, top with the pickle (juice and all) and serve. Pairing with some rocket for a breakfast or lunch would be delicious!
Cauliflower Herb-Parmesan Fritters // Vegan + RSF + GF
06 / 08 / 2017
Flipperdee Gibert :) these are so thumpin' delicious!! I used to have a dairy laden version of these years ago, and since realising that their egg heavy nature would probably mean that they wouldn't be a go in the vegan world, I suppressed the thought of ever having them again and that was that. Then when I saw the vegan egg landing in so many stores in my area, it certainly dawned on me that these fritters could make one hella' fab revival! And my goodness do they?! These work out perfectly and it's almost a straight up, you wouldn't know the difference between the two, situation. They are seriously flavourful and taste exactly like they did (my brother confirms). If you're not a fennel fan, then I implore and BEG you to give these ago!! I don't like licorice and these are just heaven. Together with the herbed-garlicky mayo, they are just restaurant quality vegan out-of-this-world-ness!! They aren't the healthiest food on the planet - I get that, but they taste too amazingly good not to make them at all. So pretty please, give them a go :):) you won't be disappointed!!
- 1/2 a medium-large cauliflower, broken into medium florets
- 1/2 cup self-raising flour (GF plain flour, brown rice flour would also work for GF - just add 1/2 tsp baking powder)
- 1/3 cup vegan parmesan
- 1 tsp fennel seeds
- 1 small handful parsley, roughly chopped
- 2 vegan eggs, prepared to packet instructions
- 1 tbsp minced garlic
- olive oil, for cooking
- 1/4 cup vegan mayo
- 1 small handful parsley, roughly chopped
- 1 tsp minced garlic
- salt & pepper
- Start by boiling the cauliflower florets in a large pot for 8 minutes, or until completely tender. Drain and set aside to cool a little, until needed.
- Meanwhile, prepare the herbed mayo by combining the last 4 ingredients listed, until smooth and combined. Return to the fridge until serving.
- In a large bowl, combine the flour, parmesan, fennel and parsley until thoroughly combined. Make a well in the centre, and pour in the vegan eggs, also adding the garlic at this point. Whisk until a pancake batter consistency forms, and there are no lumps left.
- Add the drained and slightly cooled cauliflower to the bowl, and mix to combine. You will smoosh and break up larger florets in the process and that is most definitely okay. You want to be left with small bite sized chunks of cauliflower in the mixture.
- Heat a large fry pan on the stove, and dribble in enough oil to lightly cover the surface. When it's heated up, scoop in spoonfuls of the mixture (about 1/3 cup) and let crisp up on one side for about 7 minutes or until golden and beginning to cook. Gently flip and cook for another 5 minutes or so, until golden. Place on some paper towel on a plate, and keep warm under some more paper towel until all the mixture is used up.
- Serve with the mayo and enjoy!!
Vegan Fried Rice // Oil Free + GF + RSF
05 / 08 / 2017
Fried rice is such a comfort food delivered right from the gods. It just tastes SO ridiculously GOOD, I'm getting hungry just thinking about it. Of course, this is in part due to the greasy nature of most varieties, but there is a way to easily lower the oil content of your own version (or eliminate it completely) while ensuring it still tastes fabulously delicious and good for the soul! I tried adding the vegan egg and some vegan sausage to this version to keep it looking and tasting as true to the versions I remember having, and I have to say, it gets pretty close!! An incredibly easy dish to whip up with leftover rice you have on hand, that your omni-friends won't even bat an eyelid at. Win-win :)
- 1 cup white/brown rice, cooked (so you end up with more than a cup of rice) and left to cool slightly
- 2 vegan eggs, mixed up according to the packet instructions
- 1 vegan sausage (optional), thinly sliced into half moons
- 1 onion, sliced
- 2 cups chopped vegetables (mushrooms, zucchini, capsicum, pak choi)
- 2 spring onion, finely sliced
- 1-2 tbsp soy tamari
- sesame seeds and lemon to garnish (optional)
- Start by heating up a non-stick frypan to medium-high heat, adding a little oil if you so desire. Pour in the egg mixture and let cook in one large thin pancake. It will take a while to cook, so you can either attempt to flip and continue to cook the other side at the appropriate time, or after it has got a slight crust on one side, break up with your spatula and cook in small pieces, like I did.
- Once the egg is cooked, add the sausage and onion to the pan and cook until the sausage gets brown around the edges, and the onion softens slightly.
- Add your vegetables (sans the spring onion) and cook for 3-5 more minutes until the vegetables soften and have a little colour.
- Add your cooked rice and a little more oil (sesame oil if you're after flavour) to the pan and stir-fry while stirring for a couple of minutes until everything is mixed together and the rice is warmed through and slightly crisped. Add your tamari and spring onion at this point (reserving some spring onion for decoration, if you so desire).
- After everything is coated in tamari and you are happy with the flavour and the tender state of the vegetables, remove from the heat and serve. Sprinkle with the remaining spring onion and garnish with sesame seeds and lemon if you have it. Yumoo!!
England Snippets: Round Two
21 / 07 / 2017
Here's the second and final part of the snippets from my UK holiday that I'll be sharing honeybunches. I do hope you enjoy reading and goggling at these postcards of sorts, inspiring you to work towards and plan your next holiday - wherever that may be. Much love and thanks for stopping by this blog, you're a real loyal gem :)
visiting the smaller sister of stonehenge in avebury for a slightly quieter, less touristy (and on this day rainy) experience
the white chalk hand-carved horse in wiltshire
such a florally-vibrant time of year
the ever so glorious house in bampton used for the exterior of Mrs Crawley's house in downton abbey
a seriously well preserved town called laycock in the cotswold, used in about every second british period piece
the ancient roman baths, in bath
the arlington row of houses in bibury, cirencester. i was excited to see this as it's used in the film stardust
oxford from afar... how grand
inside christchurch college in oxford, a certain staircase look familiar? cough cough - harry potter and the philosophers stone everybody
cough cough cough cough!! it's the great hall from HP1 honeybunches!!!
sherlock appreciators out there, i just had to go here
crispy falafels and eggplant from a vegan joint at the camden market, which burnt down only a week or so after visiting!!
the victoria and albert museum on a delightful summers day
feeling rather appropriately dressed in this get-up at the V&A (there's leaves on my dress if you can't see)
deliciousness at 222 veggie vegan
kew royal botanical gardens
my all time favourite joint of a place ever... tibits. food and atmosphere was 11/10
some of the fabulous details during the harry potter studios tour at leavesden studios
sissinghurst castle gardens from up top in the tower
a lil australian-bean was rather excited by the wholefoods representation in london
once in a lifetime vegan fried goods from vegan hippo. notice the green juice for balance haha
peddling around regents park on a muggy day - so lovely
Look out for more holiday related content on my YouTube channel honeybunches, I've got a solid amount of creative-goodness coming to that space in the next couple of weeks. I hope you are doing fabulously well, and I'll see ya' soon, xo
England Snippets: Round One
21 / 07 / 2017
Hey lovely honeybunches, so I know this is a food space and I won't cramp it's style for too long, but just long enough to share with you some snippets from my recent UK holiday would be ever so nice. I've been super selective so it will only be a quick scroll I promise. Essentially, I was in England for about 3 weeks including travel (it's 21 hours of flying one way, so ya' know... significant) and spent most of that time in London. My mum and I (my travel bud) popped out for day trips and the like, as well as spent a weekend in Brighton, and an overnight whiz around tour involving much of the Cotswold, Bath and Oxford etc.
To say I had an idyllic time would be an understatement, it was simply the best. Filled with so much good food, fascinating sights, sensory explosions and serious entertainment - I had the time of my life. The selection might not seem as such to you, but this truly was my kind of party. The photos are a selection and much more was done in between the stills, choosing to savor the moment through my bod rather than a camera. I hope you enjoy these gems and I'll share round 2 with you soon <3
our first day at the geffrye museum
spending an afternoon at the british museum
mildred's in soho for dinner - I had the polish burger and it was definitely the best vegan burger i think I'll ever have the pleasure of eating!
touring the globe theatre
borough market indian vegan deliciousness
the best kind of busking
the TATE modern
feasting at the deliciously ella deli in weighhouse street. such good food and a heck of a lovely joint
the seriously stunning beth chatto gardens in colchester
tofush & chips at the coach and horses in london - pretty tasty i have to say