What We Eat

Soya yogurt, spelt flakes, pumpkin and sunflower seeds, walnuts, raspberries and agave nectar. 

Plum crumble with coconut milk.

 Udon noodles, bak choi, red pepper and sweet potato with peanut sauce.

Scrambled tofu with sautéed vegetables, rosemary potatoes, vegan chilli and toast. The Templeton, Vancouver.

Homemade vegan chilli with rice. 

Avocado and roasted tomato on toast.

Mushroom pizza with daiya. Pizzeria Ludica, Vancouver.

Massamam curry with rice.

Udon noodles, courgette, mushroom and okra with peanut and cocount sauce. 

Homemade egg free pasta with mushroom sauce.

Udon noodles, baked tofu, courgette, and mushroom with coconut and spicy peanut sauce.

Macaroni, nutritional yeast and dried tomato sauce with artichoke hearts.

Vegetable chilli with rice and avocado.

Jacket potato with mixed beans in tomato sauce, courgette, mushroom and veganaise.

Nachos with courgette, carrots, chickpeas in tomato sauce, green peppers and guacamole.

Coconut sticky rice with dark chocolate chips.

Homemade gnocchi with tomato sauce and black olives.