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Warm and gooey vegan cinnamon buns topped with a creamy custard ❤️

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Tofu bibimbap located at Pochawa Grill, china town.

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Vegan raspberry and “cream” cake

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Best ways to start the day

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Delicious desi food found at the shared table, found in Hastings every Wednesday

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Ramen 🍜🥟 at sumisu ramen Hastings.

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Spaghetti spinachi-

Inspired by one of the best pay dishes I had at pasta brown in Covent Garden, this spaghetti spinach has quickly become one of my favourite pasta dishes. It’s so easy to make and is sure to impress the fellow pasta lovers in your life.

Ingredients-

200 grams of dried spaghetti

30 grams of pine nuts

2tbspoon of olive oil

2 cloves of garlic

1/2 a jar or 130 grams of sun-dried tomatoes.

2 large handfuls of spinach

1tbspoon of pesto

Salt +pepper

1 tablespoon of dry basil

1 tea spoon of chilli flakes

Instructions -

Start by preparing your spaghetti like usual. Placing around 200 grams dry spaghetti into a pot of salted boiling water and cook following the instructions on your packet.

In the meantime, in another pan heat up 2tbs of olive oil on low to medium heat and lightly toast 30 grams of pine nuts. You want to toast them only for a few minuets, until they go a golden colour. You might hear some popping but don’t worry! This is completely normal by toasting them we are releasing the natural oils present in the pine nuts which enhances the flavour of the dish.

Once you notice some colour appearing on your pine nuts add in 2 cloves of crushed garlic (or more I don’t judge) and stir that in.

We can now add the star of the show! The sun-dried tomatoes. This is my personal favourite part of the dish, so I do go a bit mad and add 1/2 a jar (130g) of them into the pan. Alongside a tablespoon of the oil it’s persevered in.

We are going to cook these off for a minuet or two. Just to let all the flavours in the sun-dried tomatoes blossom and combine with the pine nuts.

After a minuet or two of stirring we can now add 2 large handful of our spinach into the pan and stirring. It may look like a lot in this moment but spinach can be deceptive. These two large handfuls will wilt out of sight in no time.

Once wilted I began to season our sauce with only a bit of salt, pepper, basil and chilli flakes. I also added a large tbs of green pesto after this to enhance the flavour of the pine nuts and basil.

To make the sauce a little saucier, add roughly around 3 tablespoons of that salty pasta water to emulsify your sauce.

The sauce is now done! The only thing left to do is add your drained spagetti to the pan. Giving it a good mix before serving it with freshly cracked black pepper and some fresh basil (if you’re feeling fancy)

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Vegan double chocolate chip cookies -

Ingredients -

125 grams of vegan butter

50 grams of vegan hazelnut spread (I use natures store)

175 grams of brown sugar

I tablespoon of coffee powder

300 grams of plain flour

1 teaspoon of baking powder

200 grams of vegan chocolate.(I blended 100grams of dark chocolate with 100 grams of galaxy vegan chocolate.

Instructions-

First start off by melting your butter in a large baking bowl before adding 50 grams of hazelnut spread.

Mix the two together till well combined and you now have a bowl of chocolatey goodness. From here pour in your 175 grams of sugar and mix that in till well combined.

Here in a separate bowl I prepare a small cup of coffee with 1 teaspoon of instant coffee powder with 100 ml of water. I only added around 1-2 tablespoons into the batter. You don’t need much of this. A little goes a long way! We want the coffee to bring out the chocolate without giving it a coffee flavour.

Once these are mixed together, sieve in 300 grams on plain flour with 1 teaspoon of baking powder before folding it in.

In the mean time we can prepare our chocolate. You have creativity liberty at this moment, you can add any vegan chocolate you want. I personally went for 100g of dark 70% chocolate and 100g of galaxy vegan chocolate. Add your chunks of chocolate to the batter ( maybe sneaking a few tasting pieces ) and fold it in.

Now for best result I recommend letting your dough sit for a while in the fridge. I left mine for 40 minuets but you could even go over night if you wanted to.

Once those agonising 40 minuets is up, it’s time to bake! I used an ice cream scooper to get even(ish) cookies. With my heaping spoon this recipe made 11 cookies. But you could make more or less depending on your sizing.

Once placed on a foil baking tray, place these bad boys in a preheated oven, 180 degree fan or 200 normal. My oven tends to run on the hot side so I preheat mine for 150 degrees and baked them for 15 minutes.

The wait is not over yet! To save your mouth and your cookies from crumbling I recommend waiting at least 5 minuets once you get these babies out of the oven to let them settle while still keeping that ooey gooey centre.

Last but not least enjoy !