GBTR: Lasagna

Anything that you can throw in a pan, bake, and serve in said pan is glorious! Aside from the cashews, which can be pricey, this is an inexpensive dish that can feed your friends and family plus it makes for great leftovers. You can use any vegetable in place of the cauliflower and zucchini - get creative!

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Claire Howe
GBTR: Coconut Curry

So f***ing good. A dish that craves variety. Substituting different vegetables, even frozen ones, is something to take away from this recipe. Coconut milk is a fantastic carrier of flavor, so this can be a good time to be adventurous with trying new vegetables. Pro tip: Curry is fairly inexpensive and gets better overnight, so make extra and you will have food for the next couple of days.

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Choc-Beet Cake

Really bloody good cake. Not easy on the bank by any means (found it out the hard way), but on tasting, can assure you it’s well worth the time and money. Or maybe I just like food too much. I know, beetroot in cake might sound like sacrilege, but trust me, if there is one thing I’ve learnt over my year and a bit being vegan, it’s that vegetables are full of tasty surprises. So, if you’re feeling adventurous or just really hungry, why not give it a whirl?   

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Tofu Scramble

This has become my go-to breakfast when I’m craving something savory. It’s super simple to make and takes less than 10 minutes! Feel free to experiment/tweak this recipe to your liking, you can add in different veggies or whatever you want really!

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Pink Dal

Dal is an Indian stew made with lentils and can be served in a bowl or on top of rice or bread. This specific kind of Dal uses red/pink lentils called Masoor lentils. The recipe is completely vegan and is great for anyone who likes or wants to try Indian food.

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