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This is one of those easy go-to meals we use for picnics or when I know I won’t have time to make proper lunch but still want to make sure i get some goodness into the kids. The bonus is that both me and Eric really enjoy them too so it’s the perfect family meal or an even be served as a brunch item for a get together. It’s also perfect to empty the fridge of 1/2 used vegetables. 2 cups of chickpea flour2 cups water2.5 cups of chopped veggies (use any about to expiry on your fridge or choose specially)1 teaspoon baking powder1 cup vegan cheese, grated or chopped into small cubes2 tablespoons olive oilSalt to taste1 tablespoon Nutritional yeast (optional for flavour)1 tablespoons veggie stock powder (optional for flavour)Any herbs of choice (optional for flavour) Some of our favourite vegetable combinations are below but we have made them with pretty much any vegetable leftovers we randomly find in our fridge. -Tomato, spinach, corn– Cooked sweet potato, peas and corn– Courgette, tomato and leek– Bell peppers, onions and corn Preheat the oven to 180 degrees. Put you veggie combo in a bowl, add the chickpea flour, and optionals such…

The day I discovered aquafaba butter, my baking changed for the best! For a long time I relied in using either coconut oil or vegetable spreads in my cooking, but no more! I started experimenting to make vegan butter with aquafaba and oils a while ago and I am happy to report that this recipe works in all my baking, the same way as dairy butter would. I am amazed at how well it works, really. And its quick to make and stores well in the fridge- bonus!