Tempeh BLT on toasted sourdough

So, it turns out that trying to get a good photo of a sandwich, whilst on your own with rubbish lighting, is near impossible. 

I've never used tempeh before this morning. I'd always looked at it, in health food shops but I always thought it looked a bit daunting. "Give me tofu any day" I used to think because I knew where I was with good old tofu, but actually, I think I prefer this! The tempeh I used to assemble this ABSOLUTELY GORGEOUS sandwich (don't worry, i'm not claiming this to be a recipe) was smoked and salty - hence the bacon reference, but i'm excited to try some plain tempeh soon and mix it up a bit.  I'd say if you haven't tried it, then go for it. Don't be scared like I was! If you use it already, i'd love to hear what you do with it.



  • 2 - 3 slices of tempeh
  • 2 slices of beef tomato
  • a handful of baby spinach leaves
  • vegan mayo (I use Chippa, my favourite)
  • ketchup 
  • 2 slices of a good sourdough


  1. Toast your sourdough at the same time that you're frying your tempeh, as they'll take similar times, the simply build your sandwich!
  2. That was easy, wasn't it.
  3. I know you don't need to be told how to make a sandwich, but what else was I meant to put here.



Kale and Kimchi Scrambled Eggs

When I found this Kimchi in my local health food shop, I was giddy! I've made batches myself, but getting hold of the exact ingredients is sometimes tricky, so for ease this is perfect. Straight away, I had a hearty mouthful (obviously) then I got to thinking about the first dish I could share with you guys. As the next meal coming up was breakfast, it had to be this. I think this is best served on a lovely slice of toasted sourdough like most things in life, but if bread isn't your thing, a big bowl of this on it's own will set you up right for the day.

All together now... GO PROBIOTICS!! *insert strong-man arm emjoi here*

Kale & Kimchi Scrambled Eggs (serves 2)


  • Coconut Oil
  • 4 eggs
  • 2 tbsp Kimchi
  • Large handful of Kale, stems removed and chopped (Spinach is good too)
  • Sourdough to toast, optional


  1. Heat your coconut oil over a medium heat in a non-stick pan. Whilst this is heating, whisk your eggs together, really well until they are totally combined.
  2. Add your egg mixture to the pan, and once the eggs start to cook, immediately add your kimchi and stir to combine.
  3. Keep moving your eggs around the pan, and when almost done, add your kale, stirring until it's wilted by which time your eggs should be done. I like my eggs only just cooked through, but if you like them done a bit more then cook a little longer.
  4. Serve with your toast and a big crunch of black pepper. YUM!


A couple of weeks ago I went up to London to hang out with the lovely Lucy from London Loafing and whilst we were there, in between sips of our Rose Lattes, we shared an amazing vegan BLT at Farm Girl. Neither of us had tried coconut bacon before and were intrigued by this Vegan BLT idea, so we thought we'd give it a go and wow, what a revelation!

A couple of days later, I was back at home and craving it like mad, so I dug out the liquid smoke* from the back of the cupboard & set to work. Whilst my first attempt was good (i pan-fried the coconut on the hob with only liquid smoke) I've since been baking batches, with a few more ingredients in the oven and decided that it's definitely the way to go.

*You can get liquid smoke pretty much anywhere now, even my local Co-op sells it, just look in the American section.




  • 1  1/2 cups of unsweetened dried coconut flakes
  • 1 tbsp liquid smoke
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce / tamari
  • 1 /2 tsp smoked paprika
  • 1/2 tsp black pepper


  1. Pre-heat your oven to 160c / 325f and line a large baking sheet with greaseproof paper.
  2. In a large bowl, whisk together the liquid smoke, maple syrup, soy sauce and a little dash of water.
  3. Add the dried coconut to the bowl, and stir to fully combine.
  4. Lay out the coconut onto your baking sheet and sprinkle over the smoked paprika and black pepper.
  5. Place on the middle shelf of your oven and cook for 15-20 minutes, stirring every 5 until golden brown.




  • 2 slices of sourdough
  • guacamole
  • lettuce leaves
  • 1 beef tomato, sliced
  • coconut bacon


  1. Spread your guacamole over the toasted sourdough slices. 
  2. Top one slice with the lettuce leaves, then the tomato slices, followed by the coconut bacon.
  3. Top with the remaining sourdough slice & EAT! 


What I ate yesterday, was that, up there! Look at it ^^ It's a delicious combination of hummus, avo and poached eggs on toasted rye, topped off with fresh and dried chilli. Absolutely what the Dr ordered for my hungry morning tummy and 100% inspired by the exact same brekkie I enjoy on a weekly basis with one of my besties at The Boston Tea Party. 

It's easy to recreate - it's just layering, but for good poached eggs, then look no further than here.

Psssst - I am totally over yesterday. I've found some of my old posts online (thanks Bryony!) so it seems all is not lost and I can maybe sort something out, so hurrah for that! Onwards and upwards, eh?


Tangerine Canteen Chia Seed & Passion Fruit Porridge

This is one of my favourite breakfasts & it's so easy to do. You prep it the night before (or in the morning if you fancy this as more of a healthy pudding after dinner) and leave it to soak in the fridge. The chia seeds will absorb any of the flavours you add and will expand dramatically in size, bursting with all the goodness they hold (omega 3 fatty acids, calcium, iron, antioxidants, potassium to name just a few)! Then in the morning, a quick stir & some nice toppings & you're good to go. It's really filling and when I do have this for breakfast I never feel the need to snack before lunch.

The toppings I've chosen to add here were because I wanted a not-too-sweet but zingy breakfast, but really any combination works as the base to this breakfast is pretty neutral. Fresh raspberries & raisins are also good as are blueberries & raw honey. For a really luxurious porridge though, try some sliced banana & cacao nibs which are really good if you are warming the porridge before serving.  I generally eat this cold in the summer but warm through (before adding any fresh toppings) on a chilly morning.

Chia Seed & Passion Fruit Porridge

Ingredients (serves 1):

  • 3 tbsp chia seeds
  • 1 cup milk of your choice (I use almond)
  • 1 tbsp maple syrup or agave
  • 1/2 kiwi fruit, peeled & sliced
  • 1/2 passion fruit, scooped


  1. Mix your chia seeds with your milk and maple syrup. Stir well & then cover & pop in the fridge overnight.
  2. In the morning, give them a stir to separate some of the seeds that may have stuck together. Add any dried fruit here & your fresh toppings if you are having it cold.
  3. If you want to warm this through, then transfer to a small saucepan & gently heat until warm before transferring to your bowl to add your fresh toppings.