vegan recipe


Halloween is one of my favourite times of year, so today I am really excited to share my top 5 Halloween treats with you all. All of these recipes are vegan, delicious & super easy to make, so whether you’re hosting a halloween party, looking for something you can make with the kids or even just want to try out a creative seasonal recipe, then you’ve come to the right place! There’s lots of spooky deliciousness to get through, so I’ll get straight into it ▷▷▷



Ingredients ▷▷▷ Dairy-free chocolate (light & dark), 3 cups self-raising flour, 2 cups vanilla soya milk, 1 cup brown sugar, 1/2 cup cacao powder & 1 teaspoon baking  powder

Instructions ▷▷▷ Mix together flour, soya milk, sugar, cacao powder and baking powder. Spoon into baking trays & bake in the oven at 180 degrees for 15 minutes. Melt chocolate, cover cakes in one colour & use knife to decorate spiderweb pattern in the other colour.



Ingredients ▷▷▷ Dairy-free chocolate, oranges & veggie marshmallows

Instructions ▷▷▷ Melt chocolate, peel oranges & cover oranges in melted chocolate. Leave to cool in fridge for 1 hour. Cut marshmallows into desired shapes & stick on chocolate oranges to make cat faces.



Ingredients ▷▷▷ Dairy-free light chocolate, strawberries & raisins

Instructions ▷▷▷ Melt chocolate, wash strawberries, remove stem & stick lollipop stick in the top. Cover strawberries in melted chocolate. Leave to cool for 1 hour. Cut raisins into desired shapes & stick on chocolate covered strawberries to make ghost faces.



Ingredients ▷▷▷ 2 bananas, 1 cup ice, 1 tablespoon spirulina, 1 cup almond milk, 1 cup frozen mango, dairy-free chocolate & veggie jelly worms

Instructions ▷▷▷ Melt chocolate & flick inside mason jar. Blend together bananas, ice, spirulina, almond milk & frozen mango. Pour smoothie inside mason jar & decorate with jelly worms.



Ingredients ▷▷▷ veggie jelly crystals, water & veggie jelly worms

Instructions ▷▷▷ Boil water, mix with veggie jelly crystals and stir until all dissolved. Put veggie worms in shot glasses & fill with jelly mixture. Leave to cool for 1 hour.

I hope you guys enjoyed this post and be sure to let me know if you make any of these spooky halloween treats as I’d love to see pics! lf you’d like to watch my vlog of making these treats, you can check that out here:


Visiting Manna this past weekend and having their delicious vice cream & cookie semi-freddo has fuelled by obsession with the ice-cream/cookie dough combo; so, I decided to combine my nicecream and flapjack recipes to create the ultimate CHOCOLATE CHIP COOKIE DOUGH ICE-CREAM at let me tell you, it is absolutely delicious!


If you’d like to make this bowl of chocolatey deliciousness for yourself, then just follow the recipe below ▽▼▽


Cookie Dough

  • 4 cups oats
  • 2 cups non-dairy margarine
  • 1 cup demerara sugar
  • 1 cup molasses sugar
  • 2 tablespoons golden syrup
  • 2 tablespoons lotus spread (optional, but SO worth it)
  • 1 bag vegan chocolate chips


  • 4 bananas
  • 1/2 cup coconut milk
  • 2 tablespoons cacao powder
  • 1 drop vanilla essence



Cookie Dough

  • Put the oats + butter in a bowl and mix together
  • Add in the sugar, golden syrup + lotus spread and mix in
  • Add in chocolate chips and stir
  • Roll mixture into small balls
  • Place cookie dough balls in a container in the freezer for at least 1 hour


  • Peel bananas, chop into small chunks & freeze for at least 2 hours
  • Place chopped bananas in the blender with the cacao, vanilla essence and coconut milk & blend for about 1 minute or until smooth


  • Place nice-cream and cookie dough balls in a bowl – to make it look (and taste) extra yummy, drizzle melted vegan chocolate on top
  • Enjoy your delicious dessert!



Recently I have been really into filming What I Eat In A Day videos. They’re fun to film, quick and easy to watch, and such a great resource for anyone who is newly vegan or just looking for exciting new meal ideals!

In my most recent video, I featured the following delicious meals:

Breakfast ▷▷▷ pina colada smoothie & alpro soya yoghurt with granola
Lunch ▷▷▷ sushi bowl
Snack ▷ loving earth caramel chocolate
Dinner ▷ veggie hot dog and fries at herman ze german

Pina Colada Recipe

I absolutely love Pina Colada cocktails so I was really excited when I accidentally created the Pina Colada smoothie, and it has become one of my all-time favourite breakfasts. As I didn’t specify  ingredient quantities in my  video, I thought I’d share the recipe here too so that you guys can enjoy this delicious, healthy version of one of the yummiest cocktails!


  • 1 cup ice
  • 1 cup frozen pineapple
  • 3 ripe bananas
  • 1 cup coconut milk
  • 1 tablespoon chia seeds


  • Put all ingredients into blender
  • Blend for 20 seconds or until smooth
  • Serve with pineapple & enjoy!



Vegan banana & coconut pancakes with chocolate sauce

Whenever I find a new vegan product/brand/restaurant/anything that I love, I always like to share it with you guys on the blog, as I love reading blogs to discover new products to use and places to eat. One awesome brand I recently discovered is Ecomil.

Ecomil sells organic, vegan products including a range of delicious plant-based milks; they kindly offered to send me some of their products to try and I have become obsessed with the coconut milk! I have been having it in my morning smoothies and the coconut/banana/pineapple combo has been making it feel like I’m having a Pina Colada for breakfast every day! I’ll make sure to put a recipe up for the smoothie next week as it’s seriously so good and I think you guys are going to love it, because, let’s be real, who doesn’t want to have a healthy, delicious version of their favourite cocktail for breakfast?!

As a big fan of Ecomil’s coconut milk, I was excited when they asked if I’d like to collaborate with them and use their products to create a delicious vegan recipe for their website. I used the coconut milk to whip up these super simple and insanely delicious chunky banana & coconut pancakes with chocolate sauce!


If you’d like to make these pancakes, you can find the recipe on the Ecomil website under the vegan recipe section here.


Aaaand if you’re a fan of pina coladas, be sure to look out for my healthy pina colada smoothie recipe coming to the blog next week!



I have always been a big animal lover, so when I went vegan 2 years ago it was entirely for the animals. However, over the past 2 years I have become increasingly aware of the numerous environmental and health benefits of a vegan lifestyle. Lots of vegan influencers advocate eating a high carb low fat (hclf) vegan diet in order in order to feel and look your best, so I recently started reading The China Study in order to learn more. I’m only a few chapters in but have already been blown away by the impact a plant-based diet high in healthy carbohydrates and low in fat and protein can have on the body (and don’t worry, this still means you get perfectly enough protein for your body to function)! There’s so much I want to share with you all on this topic so I will definitely write an entire post about the book when I’ve finished reading it; in the meantime, suffice it to say that I have been so blown away by everything I’ve been learning that I have decided to start eating a high carb low fat vegan diet.



In case this is the first time you’re hearing of it, a high carb low fat diet is one where you avoid processed foods and eat an abundance of natural, plant based food. On this diet, the majority of your calories are from healthy carbs (fruits, veggies, legumes, rice, potatoes and pasta), and the remainder are from small amounts of protein and healthy fats like avocado and nuts.

So, back to the point of this post, I know it can be tough knowing what to eat when you first go vegan, so I decided to record ‘What I Eat In A Day | hclf vegan’ videos to share some quick, easy, healthy and delicious vegan meal ideas with you all. You can watch my first video featuring the following meals below:

Breakfast ▷▷▷ green smoothie & strawberry smoothie
Lunch ▷▷▷ homemade chips, avocado & salad
Snack ▷ watermelon & passionfruit
Dinner ▷ spaghetti, veggie bolognese & tiger bread

If you have any questions on this topic I’d be happy to answer them as best I can, so please feel free to comment them under this post or on my YouTube video!

xo Jade

Cookies and nice cream sandwich recipe (vegan & delicious)

Ever since Matt and I first tried the cookies and ice-cream sandwich at Manna on my birthday last year, I have wanted to recreate my own version of this delicious dessert! Half a year later and I have finally gotten around to it (oops!) but it was definitely worth the wait, and I’m sure you all are gonna love this chocolate and banana nicecream sandwich as much as I do.

As this is such an incredible dessert, I decided that as well as sharing it on the blog, I would film it for my youtube channel. This is the first of many recipes I’ll be sharing on Youtube so I’d love to hear your feedback and if you have any requests for what you’d like me to film next!

cookies and nice cream recipe



  • 1 cup brown sugar
  • 3/4 cup non-dairy margarine
  • 1/2 cup almond milk
  • 1 cup flour
  • 1/2 tea spoon baking soda
  • 3 cups oatmeal
  • 1/4 cup cacao powder


  • 4 ripe bananas

 Cooking instructions

  • Cut bananas into small chunks & freeze for at least 2.5 hours
  • Preheat the oven to 250°c
  • Mix together the sugar and margarine until smooth
  • Add in the almond milk and stir until the milk has combined with the mixture
  • Add in the flour and baking soda and stir until well mixed
  • Add in the oatmeal and cacao powder and stir
  • Shape into small circles and place on baking paper
  • Smooth circles down before placing in the oven for 10 minutes
  • Remove cookies from oven and flatten before coking for further 5 minutes
  • Leave cookies to cool  for 1 hour
  • Blend frozen bananas until smooth
  • Spoon 1/2 the blended nice cream onto cookies and freeze for 1 hour
  • Spoon remaining 1/2 of blended nice cream into yorkshire pudding style tray and freeze for 1 hour
  • Remove all components from freezer and sandwich nice cream between 2 cookies
  • ENJOY!

Vegan pancake recipe

Without a doubt, one of my favourite ways to start the day is with a big stack of delicious vegan pancakes. This recipe is one of my all time favourites and is absolutely perfect for those lazy Sunday breakfast-in-bed kinda days. Not only are these pancakes insanely yummy, but they are also way healthier than their non-vegan alternative – so major win-win!!

I hope you’ve all been having a great weekend so far in this beautiful sunshine; and if you fancy making it even better, I highly recommend you treat yourselves to these yummy pancakes tomorrow morning ;-).

vegan pancake stack


  • 3 cups flour
  • 2.5 cups non-dairy milk (my fave is almond milk)
  • 1/2 teaspoon baking powder
  • 1/2 tea spoon cinnamon
  • 1/2 tea spoon nutmeg
  • 1 tablespoon maple syrup
  • 1 banana
  • Cooking spray


  • Dice bananas into small chunks
  • Mix together in a bowl: flour, non-dairy milk, baking powder, cinnamon, nutmeg, maple syrup & diced banana pieces
  • Place a frying pan on low heat & spray with cooking spray
  • Spoon four table spoons of mixture into the pan and flip after approximately 40 seconds
  • Leave in the pan for another 30 seconds or until golden
  • Repeat until all mixture is gone (remember to keep re-spraying the pan with cooking spray)
  • Serve pancakes with syrup and diced strawberries & enjoy!

Vegan chocolate flapjack recipe

Ever since I tried Trek‘s delicious flapjacks, I have been determined to create my own version to share with all of you. With the help of my not so secret favourite ingredient – lotus spread – which basically makes everything better, I have created these little bites of yumminess ▽▼▽▼▽.

vegan chocolate flapjacks

I’m seriously so addicted to these delicious little treats and they’ve also been a big hit in my uni flat so I’m sure you guys are going to love them too! I’m off to make another batch of these babies for my road-trip home this weekend, so here’s the recipe, hope you all love them as much as I do!


  • 4 cups oats
  • 2 cups non-dairy margarine
  • 1 cup demerara sugar
  • 1 cup molasses sugar
  • 2 tablespoons golden syrup
  • 2 tablespoons lotus spread (optional, but SO worth it)
  • 1 bar of dark vegan chocolate


  • Put the oats + butter in a bowl and mix together with your hands
  • Add in the sugar, golden syrup + lotus spread and mix in with your hands
  • Spread mixture into a rectangle on a baking tray covered in baking paper
  • Cook in the oven at 180 degrees for 15 minutes or until golden brown
  • Remove from the oven and leave to cool for 30 minutes
  • Using a sharp knife, slice into smaller rectangles
  • Melt the chocolate in a bowl in the microwave for  1.5 minutes or until melted
  • Using a knife drizzle the chocolate over the top of the flapjacks and leave to cool
  • Enjoy your delicious little treats!

Check out the 2 minute video below if you’d like to follow along with me to see how easy it is to make these delicious little treats ▽▼▽▼▽

Vegan chocolate chip cookie recipe

Hey everyone! Sorry it’s been a while, I have been insanely busy at work these past few weeks so haven’t had much time to do anything other than work, sleep or eat – oh what an envious life I lead! However, to make up for my lack of posting, I am coming at you with a delicious chocolate chip cookie recipe today. These little bites of yumminess have kept me going over the past couple of weeks – I ate seven on Friday, yes you read that right, seven – I know, I know I’m an animal, but they’re seriously that good, plus I’m a major comfort eater! TMI? ANYWAY, everyone who has tried them, vegan or not, have loved them so I thought it was only fair that I shared the recipe with you guys.

vegan chocolate chip cookies


  • 1 cup molasses sugar
  • 1 cup vegan margarine
  • 1 cup almond milk
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 3 cups oatmeal
  • 2 tablespoons raw cacao powder
  • 1 bar of dark vegan chocolate
  • icing sugar and a love heart stencil to decorate the cookies (optional)


  • Preheat the oven to 250°c
  • Mix together the sugar and margarine until smooth
  • Add in the almond milk and stir until the milk has combined with the mixture
  • Add in the flour and baking soda and stir until well mixed
  • Chop the chocolate into small chunks
  • Add in the oatmeal, chocolate chunks and cacao and stir
  • Spoon small balls of the mixture onto a baking tray covered in baking paper and flatten
  • Bake in the oven for around 15 minutes or until done
  • Place the love heart stencil on top of each cookie and sprinkle icing sugar on top
  • Finally, leave them to cool for 10 minutes, then enjoy your yummy cookies!

vegan cookie recipe

Courgette Ravioli Recipe

Ever since mine & Matt’s trip to Mexico this summer, I have been dying to recreate one of the courses from a beautiful dinner that we had on the beach. This weekend I finally got my ass into gear and decided to make something similar, and boy did it turn out well! This meal is probably one of my favorite things I’ve ever made and the best part? It’s made entirely from fresh, natural plant based ingredients! Can I get a hell yeah?! I’m so excited to share this recipe with you all & I hope you love it as much as I do.

courgette ravioli recipe

Ingredients (serves two)

Courgette parcels

  • 4 mushrooms
  • 6 stalks of broccoli
  • 1 red onion
  • 6 cloves of garlic
  • 5 tomatoes
  • 4 courgettes
  • sea salt
  • ground black pepper
  • oil/cooking spray


  • 2 cloves of garlic
  • 20 black olives
  • 3 tomatoes

Salad garnish

  • 1 grated carrot
  • 4 handfuls of rocket
  • 4 baby tomatoes



  1. Prepare the salad by grating the carrot, washing the rocket leaves & chopping the baby tomatoes into halves
  2. Slice the Courgette into long thin pieces as shown in the picture above and season with sea salt (this is probably easier with a vegetable cutter, luckily I had a mumma to help out with mine!)
  3. Cut all of the veg (broccoli, onions, mushrooms & garlic) into small pieces and the tomatoes into quarters, making sure to keep the ingredients for the parcels separate from those for the sauce
  4. Place the broccoli, onions, mushrooms & garlic that will be used to fill the courgette parcels in a pan with some oil/cooking spray, season with ground black pepper & simmer for around 10 minutes
  5. Place the courgettes in a steamer basket with boiling hot water underneath and steam for 10 minutes
  6. Place the tomatoes that will be used to fill the parcels in the blender & blend for about one minute or until smooth, then add the blended tomatoes to the simmering vegetables and leave to simmer for a further 5 minutes
  7. Blend the tomatoes that will be used for the sauce and put them in a pan with the with the garlic and olives and simmer for 5 minutes
  8. Once the courgettes have been steamed and the sauce and parcel filling have been cooked, it’s time to make the courgettioli parcels. Place the courgettes on a plate in a cross, spoon some of the parcel filling into the middle, fold the outside of the cross into the middle and turn the parcel over to serve
  9. Serve the parcels on a bed of rocket leaves, grated carrots & baby tomatoes, with sauce onto of each parcel and enjoy!

courgettioli parcels