Win a set of 12 Vintage Style Photo Magnets – Cheerz Giveaway!

Cheerz #giveaway

Something a bit different today. Usually you’ll find giveaways on Bunny Kitchen for food related stuff, be it ingredients, cookbooks or gadgets. But how about featuring images of some of your gorgeous dishes, your proudest confections and creations on your very own fridge? Or perhaps, just special photos of memories you cherish? Continue reading

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The Perfect Vegan Barbecue – Strawberry Vanilla Lemonade, Potato Salad and More!

The Perfect Vegan #Barbecue - Strawberry Vanilla Lemonade, Potato Salad and More! #vegan #bbq Continue reading

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How to Dry Your Own Tomatoes and Mushrooms and the New Optimum P200 Dehydrator Review

How to Dry Your Own Tomatoes and Mushrooms and the New Optimum P200 Dehydrator Review #vegan #raw

Sun-dried tomatoes and dried mushrooms. Two of the most expensive ingredients available, especially in comparison to their fresh counterparts.

How to Dry Your Own Tomatoes and Mushrooms and the New Optimum P200 Dehydrator Review #vegan #raw

They also happen to be two of my favourite ingredients to use. Both offering rich, intense flavour; tomatoes with their sweetness and punchy tang and mushrooms with their deep, sultry, earthy, woodiness. They both have the ability to take a dish from ordinary to extraordinary and to make an otherwise mundane dish sing like it’s been slaved over and had magic added to it. Continue reading

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Seitan & Wild Garlic Fajitas

Seitan & Wild Garlic Fajitas #vegan

Wild garlic season may just be the highlight of the spring for me. As much as I adore asparagus and Jersey Royals, there is something so alluring about shards of garlicky green leaf growing free in the wilderness. Continue reading

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Quinoa Tabbouleh by Hemsley + Hemsley and BBC Good Food Show Summer Tickets GIVEAWAY!

Quinoa Tabbouleh by Hemsley + Hemsley #healthy #vegan #giveaway

Fancy bagging yourself one of two pairs of tickets to one of the hottest foodie events of the year? Continue reading

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Baking with Chickpeas: Chocolate Marmalade Fudge Bars

Baking with Chickpeas: Chocolate Marmalade Fudge Bars #slimmingworld #vegan #lowcard #lowsyn #healthy

Part 2 of baking with chickpeas. This was initially intended to be a chocolate cake. When it emerged from the oven, I thought it was ruined, but in fact, it was something even better! Continue reading

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Baking with Chickpeas: Chocolate Chip & Nut Cookies

Baking with Chickpeas: Chocolate Chip & Nut Cookies #lowcarb #glutenfree #vegan #slimmingworld #lowsyn

Since beginning my new Food Optimising way of eating via Slimming World, I am always looking for ways to reduce my use of processed ingredients and for foods with lower syn values. This way of eating limits all kinds of flours, even wholegrain flours, although the whole grain itself, say quinoa, can be eaten freely in unlimited quantities. Continue reading

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Yellow Gazpacho with Avocado Salsa and Elly Pear’s Fast Days and Feast Days DOUBLE GIVEAWAY!

Tomato, red lentil and nigella soup #vegan #52diet

Tomato, red lentil and nigella soup (page 106)

Just as the days become brighter for longer and the air sweet with spring flowers, this gazpacho is the perfect springtime lunch. This vibrant recipe hails from Elly Pear’s Fast Days and Feast Days, published on April 7th, bursting with healthful, colourful recipes. Continue reading

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Energy Boost Oatmeal

Energy Boost Oatmeal #vegan #breakfast

I’m really advocating eating breakfast at the moment. You’ve probably read before that it’s something I’ve always struggled with and eating regularly in generally, I’m much more pre-set to eat one large meal at dinner time. Continue reading

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Mushroom and Tofu in a Red Pepper Curry Sauce

Mushroom and Tofu in a Red Pepper Curry Sauce #vegan

When I came across a recipe which blended roasted peppers into a curry sauce, I knew I had to make a version of it. I am a sucker for sweet curries, probably having eaten a lot of restaurant and take-away curries in my youth which are notoriously full of sugar. I knew sweet roasted red peppers would add a base of sweetness that would be enhanced by roasted spices and fragrant coconut milk to make a curry that would outshine any of those sugar and fat laden curries of my past! I also use cherry tomatoes for extra sweetness, the riper the better. Continue reading

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