Chick’n Sandwich

Time: 2.5 hours     Difficulty: 7/10        Serves: 4

This incredibly tasty vegan Chick’n Sandwich will blow any meat eaters heads off with its spicy coating and soft and tender seitan gold on the inside. On a brioche bun with vegan mayo, lettuce and gherkins.


Chick’n Wet

170g, firm tofu

120ml, soy milk

1 tsp, miso paste

1 tsp, dried tarragon

1 tsp, dried sage

1 tsp, sea salt

Chick’n Dry

115g, Vital Wheat Gluten

25g, Chickpea Flour

For the Broth

1 litre, veg stock

1 sprig, rosemary

1 sprig, thyme

Kentucky Coating

120g, plain flour

60g, breadcrumbs

2 tbsp, unrefined caster sugar

1 tsp, sea salt

2 tsp, cracked black pepper

1 tbsp, cayenne pepper

1 tbsp, dried chilli flakes

1 tbsp, dried oregano

1 tbsp, paprika

1 tbsp, dried sage

1 tsp ground allspice


100g Chickpea Flour

240 ml water


  1. Add all wet ingredients into a blender and blend until smooth.
  2. Combine the blitzed wet ingredients with the dry. Mix until the mixture forms a dough.
  3. Roll the dough out onto a board and kneed for 4-5 minutes, be sure to kneed well or you will have spongy seitan.
  4. Separate the dough into 4 patties about 1.5 cm thick.
  5. Bring the broth mixture to a boil and then turn down to a simmer and add your patties, it’s very important not to let the water boil.
  6. Simmer your seitan for 35 minutes and after that leave them on a cooling rack for 1 hour to cool. (If you are planning to freeze some of your patties put them in the freezer now and coat them after thawed and ready to eat).
  7. Coat the seitan patties in the batter and then in the breadcrumbs.
  8. Deep fry each patty separately for 3 minutes or until golden brown.
  9. Serve on a brioche bun with vegan mayo spread on the bottom and lettuce on top of that. Then place on the patty and finish with 3 slices of gherkins on the top.

A Trip Away and a Big Reveal

Big Reveal

I have got something to reveal to everyone, the style of my blog is changing! I have decided to stop being a sheep and using simplistic logos and posters like everyone else’s. I am going to incorporate what I like into my new theme for my blog. I am going to stick to a 1950’s style for my BLOG and a 1950’s diner style for my food blog.

With this new change to my blog there is also going to be a new type of content coming out. I am going to be doing living off the land posts as you follow me as I try to grow my own food to use in my recipes. I have been given responsibility of the vegetable patch at my house and have got plenty of ideas so make sure you are all ready.

A Trip Away

I have now broken up for my school holidays here in France and my family and I have decided to go on trip to La Rochelle. We will be going for a couple of nights in a hotel and we are planning to discover the hidden gems of this beautiful seaside city. We are also planning to walk the, 3 km long, famous l’ile de Re bridge.

I’m really excited for our trip away and when I get back I will be writing a series of Blog Posts on the history of this city and also the things that we did when we were there.

Vegetarian Creamy Mushroom Pasta

This beautiful creamy Italian pasta is so rich and pairs perfectly with a glass of dry white wine.


25g unsalted butter, chopped

1 tbsp oil

2 echalottes , finely chopped

3 garlic cloves, finely chopped

200g mushrooms, chopped

150ml white wine

150ml double cream

300g, cooked according to packet instructions

salt and freshly ground black pepper


  1. Melt the butter with the oil in a frying pan and fry the echalottes and garlic until soft.
  2. Add the mushroom and cook until soft. Season well with salt and pepper.
  3. Add the white wine and cook until the volume of liquid has reduced by half.
  4. Add the cream and simmer for 5 minutes, check the seasoning again.
  5. Toss the pasta through the sauce, then serve in a warm bowl.

My New Schedule

Welcome back to a brand-new post and today I am going to be talking about my new schedule and plans for 2020.

As of this Sunday I am going to be sticking to my new posting schedule. I am going to post every Wednesday a Life blog and every Sunday a food blog. I am going to do this because I have realised that I am not dedicated to my blog enough.

I am also going to be starting up a youtube channel so you guys can have a more interactive part in my story. I will be posting 2 youtube videos a month so watch at and subscribe to my channel so you get notified when I post.

Home Made Vegan Dumplings

These homemade vegan dumplings are so tasty and easy to make. They take you to the backstreets of Taiwan.


For the Dumpling Shell

  • 2 cups of all purpose flour
  • 7 tbsp of boiling water

For the Filling

  • 3 carrots, grated
  • ½ a cabbage, thinly shredded
  • 7 mushrooms, very finely diced.
  • 2 cloves garlic, minced
  • 1 cm of ginger, grated
  • Juice of half a lemon
  • 1 tsp chili flakes
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp Chinese Five Spice


  1. Add the flower to an electric mixer or bowl and slowly add in the 7 tbsp of boiling water (do this on medium speed if using an electric mixer)
  2. Mix up until a dough is formed and take out and kneed for 5 minutes
  3. Leave the dough to rest for 10 minutes
  4. Turn the dough into a large sized doughnut
  5. Half the doughnut put one half a side and half the half again. Chop the logs into 5 pieces
  6. Push down on the pieces with the palm of your hand and then roll them out.
  7. Roll the edges out, you want thinner edges and a thicker middle
  8.  Fill each dumpling with 1 tbsp of the combined  filling ingredients
  9. Steam for 12-15 minutes
  10. Then fry on the bottom for 2-3 minutes or until golden

What is the Big Deal with Palm Oil?

When it comes to vegetable oils palm oil is considered the most controversial of them all. Today we are going to delve into why that is.  

The oil is often found in products such as bread, ice cream, and other processed foods, as it is trans-fat free, as well as some cosmetics such as makeup and soap 

What is palm oil? 

Palm oil is an indispensable part of our daily lives: the WWF estimates that palm oil is an ingredient in around 50 per cent of all supermarket products – from detergents and lipstick to ice cream and sausages. In addition, much of the palm oil that is produced ends up in our vehicles in the form of biofuel.  

It is derived from the oil palm tree which originates from Africa but is now grown in Malaysia and Indonesia, these two countries produce 90% of the worlds palm oil.  

Is it bad for us? 

Palm oil has a high saturated fat content, which can be harmful to cardiovascular health. However, there have also been studies carried out saying that palm oil also The vegetable oil is also a great source of tocotrienols, a form of vitamin E – an

“antioxidant that provides protection to your cells and that can reduce your risk of certain health problems such as heart disease and cancer,” 

according to Livestrong

Is palm oil bad for the environment? 

The main issue with palm oil is the fact that it is extremely harmful impact on the planet. 

To produce palm oil, the fruit is collected from the trees, which can live an average of 28 to 30 years. However, once the trees grow too high, making it difficult to reach the fruit, they are cut down to make room for new trees.  

To keep up with the incredibly high demand for the cheaply produced oil, acres of rainforest are being cut down – leading to a loss of animal habitat for endangered species. 

In the past 16 years, the quest for palm oil has led to the death of an estimated 100,000 orangutans. 

50% of all deforestation for palm trees is done by fire which releases carbon dioxide. 

The EU says by 2020 that all palm oil will be cut out from biofuels. In some people’s eyes this is regarded as a good thing however to others they think that Europe is cutting out palm oil not for the environment but for to sustain the canola and sunflower industry in Europe. Palm oil is a uniquely productive crop. On a per hectare basis, oil palm trees are 6-10 times more efficient at producing oil than temperate oilseed crops such as rapeseed, soybean, olive and sunflower 

My Opinion 

I believe that we should all boycott palm oil in a bid to stop the production even though it is more land effective is that something to trade for mass deforestation and displacement of endangered animals. 

 Your Opinion 

What is your opinion? 

Vegan Streaky Bacon

This recipe is inspired by Gaz Oakley (avantgardevegan) and takes quite a bit of effort to make but is so worth it once it is done.  

Serves 20+    Cooks In 3 hours    Difficulty8/10    Gluten Free  No 




300g Vital Wheat Gluten 
4 tbs Chickpea Flour 
3 tbs Nutritional Yeast 


240ml Vegetable Stock 
120ml Apple Juice 
2 tbsp Soy Sauce 
3 tbsp Maple Syrup 
1 tbsp Miso Paste 
4 tbsp Smoked Paprika 
2 tbsp Liquid Smoke (increase smoked paprika if you don’t have liquid smoke) 
1 Red Onion, sautéed 
2 Cloves of Garlic, sautéed 
100g Chickpeas 
1 tsp Dried Sage 
1/2 tsp Fennel Seeds 
1 tsp Smoked Sea Salt 
1 tsp Black Pepper 



130g Vital Wheat Gluten 
2 tbs Chickpea Flour 
1 tbs Nutritional Yeast 


180g Chickpeas 
120ml Soy Milk 
1/4 tsp Garlic Powder 
1 tbsp Miso Paste 
1 tsp Pepper 


  1. Separately blend the wet ingredients for both the bacon & streak parts. Set the blended streak wet mix aside. 
  1. In a large mixing bowl add the dry ingredients for the bacon part & mix well with it’s wet mix. 
  1. Once mixed it should form 1 ball of dough, turn the dough out on to a clean work surface. 
  1. Knead well for 12 minutes. After 12 minutes of kneading set the dough aside to rest. 
  1. Repeat the same process for the streak part but kneading for 4-6 minutes. 
  1. Roll/beat the bacon part using a rolling pin to around an A4 paper size. Do the same with the ‘streak’ dough. 
  1. Lay the streak dough over the bacon dough & cut the doughs in half. Place a half on top of the other and beat the dough together. 
  1. Pre heat a large saucepan of water over a medium heat to simmer. 
  1. Wrap the dough tightly first in greaseproof paper then in cling film/tin foil. Place the wrapped dough into the water for 2 hours, flipping over half- way through cooking. 
  1. After two hours remove the bacon from the water & allow to cool. Once cool enough to handle unwrap the bacon & place it into the fridge to completely cool. 
  1.  Once chilled, slice the bacon to the thickness of your choice, you can eat cold or pan fry, grill or bake until golden & crisp. 

original recipe

Vegan ‘Smoked Salmon’ Toasts

A perfect canapé or starter for Christmas Day. So simple to make and will look amazing for you guests on the big Day.

Prep: 15 mins Cook: 10 mins Easy Makes 14


• 2 large carrots

• 1½ tbsp flaky sea salt

• 2 lapsang soushong teabags

• slices of toasted baguette, sliced and toasted

• vegan cream cheese


  1. Cut the carrots into ribbons with a vegetable peeler and set aside. Pour 500ml water into a large saucepan with the salt and bring to the boil. Add the carrot ribbons and teabags and remove from the heat. Leave to steep for 20 mins until the mixture is cold and the ribbons have softened. Pour into a smaller container and chill until needed. Once cold and ready to serve, strain the carrot ribbons, discard the brine and pat dry with kitchen paper or a clean tea towel. 

2. Spread the baguette slices with the cream cheese. Top each toast with a few carrot ribbons and a pinch of the dried seaweed, then season and serve.

Curried Parsnip Soup

This creamy and flavourful soup is perfect for a starter on Christmas Day. Taking just 30 minutes to prepare it is perfect for a family who doesn’t have a lot of time around Christmas.


  • 1 onion, roughly chopped
  • 2 cloves garlic, thickly sliced
  • 1kg parsnips, peeled, cut into chunks
  • 3 sprigs fresh thyme
  • 3 tbsp honey
  • 1-2 tsp hot curry powder
  • A pinch of salt and freshly ground black pepper
  • 1.5litres vegetable stock
  • 450ml double cream


  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden.
  • Place all but 250ml of the vegetable stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
  • Add the roasted parsnips and continue to simmer.
  • Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
  • Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
  • To serve add a squirt of lemon juice over the soup.