If you're looking for a sweet treat for your next picnic with friends or family, look no further! These tiny little apple pies are perfect to enjoy as a picnic treat or a sweet dessert served with some vanilla ice cream. They are easy to make and this recipe uses only plant based ingredients so everyone can enjoy them :)

Here's what you'll need:

In a big mixing bowl, mix together the dry ingredients. Using your hands, add in the margarine as well as the cold water bit by bit until your ingredients start to form a dough.

Form a ball out of the dough and wrap it in clingfilm. It will need to rest in the fridge for about an hour.

Meanwhile, peel and chop the apples into small chunks. Add the brown sugar, cinnamon, corn starch and lemon juice to them and mix thoroughly. Put aside.

Preheat your oven to 200°C.

Roll out 2/3 of the dough on a floured surface and cut circes out of it. They should be big enough to form a sort of cup when put into a muffin tray. You need 12 of those. Once your dough circles have been added to the muffin tray, spoon the apple & cinnamon filling into it, filling it about two thirds of the way up.

Roll out the rest of the dough and cut it into strips to form a grid on top of your pies. This is optional of course and if you fancy making other shapes to top them you're more than welcome! 

Your pies will need to bake in the oven for about 20 -30 minutes. Keep an eye on them while they're in there :) Leave them to cool in the tray before removing and serving. 

There you go. Mini apple pies that look, smell AND taste amazing. :)

What's your favourite picnic food? Which recipes can you not live without when it comes to having friends over for a summer dinner outdoors? Leave me a comment and let me know :)

This delicious salad is my go to to bring to BBQs or have as a main meal on a hot summer's day. It's delicious, filling and quick to make - and so colourful! :) 

Here's what you'll need:

Add the stock powder to your water and cook the quinoa in it according to the instructions on the package. It usually tells you to use double the amount of water to quinoa but I find I always need to add some more later on so just keep an eye on it :)

Finely chop all the veggies. Rinse the kidney beans and sweetcorn and add it all into a big salad bowl. Once your quinoa is done, throw that into the bowl as well and mix all together.

In a seperate bowl whisk together all the ingredients for the dressing, Add your dressing to your salad bowl as well as all the chopped parsley - trust me, the more the better -  and mix well.

This tastes even better if you've got the time to let it sit and infuse all the flavours for a couple of hours but obviously you can get in there right away :)

That's it! This protein packed, vegan and glutenfree recipe serves 4 as a main meal :)

Well, hello there May. So far, you felt a lot like your average February. Cold, windy, rainy and really, a bit miserable all in all. BUT, things are looking up! Tomorrow is meant to be 28°C over here in Bavaria. I mean, I believe it when I see it, but I'm hopeful. And just in time for that little burst of summer I wanted to share with you a quick way to make healthy-ish but 100% delicious banana popsicles. Think nice cream but covered in dark chocolate :) It's so easy and quick, you can probably get started making these right away.

Here's what you'll need:

Cut your bananas in half and make little popsicles out of them by putting the halves onto ice cream sticks.

Freeze them for at least an hour.

Once your bananas are frozen, melt your chocolate. Dip the frozen bananas into the chocolate, coating most of the banana with the dark chocolate. Then - and be rather quick about it, as the chocolate sets fast - roll the bananas in your toppings of choice until covered in all the crunchy goodness.

Put the popsicles back in the freezer for about half an hour before devouring. These will obviously keep in the freezer for a while so it's perfect to make in advance and whip out when the sun makes a sudden appearance! :)

See, I told you it was quick to make :) Let me know if you try these and leave me a comment telling me how you liked them! What are your favourite summer treats?

So, I watched the Serpent on Netflix (and loved it!)  and in case you haven't seen it, it is set mostly in Thailand but also Nepal, India and other south east Asian countries. And while it definitely isn't about food or even much about the beauty of these countries (it follows the true story of a serial killer who roamed these parts in the 70s) it definitely inspired me to create a nice vegan thai red curry dish. My recipe serves 4 hungry people and is packed full of veggie goodness. 

Here's what you'll need:

Boil your rice according to the instructions on the packaging.

In a big frying pan or wok, heat up the coconut oil until melted.

Finely dice the onion and add it into your pan to sauté. Add the curry paste and mix well.

Peel your sweet potatoes and cut them into slices. Half the bigger slices to get them somewhat even in size so they all cook in the same time. Chop the carrot into little sticks. Chop the peppers and the sugar snaps into strips. Add the veggies to the pan starting with the potatoes and carrots and fry until all the water of the onion is gone. Add the rest of the veggies as well as 1/2l of vegetable stock and coconut milk. Let the whole thing simmer for about 20 minutes then add your spices. Let simmer for another 15 minutes or until the potatoes are all soft. Add salt, soy sauce and chili flakes to taste. If you like coriander, now is the time to add this as well - personally I like to stay as far away from coriander as humanly possible.

Serve this up in a big bowl and sprinkle generously with sesame seeds and lime wedges to squeeze over the dish. If you like a bit of spice you can add some slices of chili peppers on top. Some Naan bread goes perfectly with this.

And there you go - deliciously vegan thai red curry that tastes amazing and is super filling also.

What do you think? Will you be trying this recipe? Leave me a comment to let me know how you liked it :)

It's wild garlic season!! Wild garlic is a leafy plant with white flowers that appears in woodland in early spring. Just like bulb garlic it's got loads of health benefits, most importantly its antibacterial powers that help treat colds and coughs and strengthen the immune system. The plants grow in shady and damp conditions so if you wanna go forage for some, make sure you head to the right places. You definitely can't miss or mistake it as it's got a very strong garlicky scent.

There's so many things you can do with wild garlic but I love a good pesto and want to share my favourite recipe with you today. It's super easy and quick to make and your house will smell amaaaazing after :)

You'll need:

Lightly toast the nuts in a frying pan without oil.

Wash your wild garlic leaves thoroughly and pat them dry with a paper towel, then cut it into smaller pieces before adding it into your blender with all the other ingredients. 

Blitz until you've got a creamy texture. You can add more olive oil if the pesto is too thick in consistency. That's it! That's all there is to do! Pour the mixture into a jar to keep in the fridge and use within two weeks of making it.

This tastes amazing on bread or as a dip for veggies, bread sticks, crisps etc. It's also a super quick pasta "sauce" for that midweek dinner when you really can't be bothered to cook after work :) Try it with baked potatoes also! Heavenly! :) You see, it's really versatile and absolutely worth your time making it! 

Have you tried wild garlic before? What are your favourite ways of preserving it? Leave me a comment to let me know.

Who knew it was so easy to satisfy that sushi craving at home? This poke bowl is completely hassle free, no rolling perfect sushi pieces and super adaptable to whatever vegetables you're into. It's also easily veganised if you follow a plant based diet. So here's how I made this.

For two bowls you'll need:

For the beets:

For the bowl:

For the sauce:

First, chop two beets into small strips and place them in a bowl to marinade. If you can make this a day in advance it's gonna be even better, but definitely give it an hour to absorb the marinade. Add all the other ingredients for the beets into your bowl, mix well and set aside to do its thing.

Cook your rice in about 200ml salted water. It will have absorbed all the water by the time it's done. It takes about 15 minutes. Leave that to cool down a little, we want the rice in our bowl to be luke warm for serving.

In the meantime, chop up your veggies. I cut the cucumber in pretty thin slices, julienned the carrot using a peeler and used frozen edamame which I left to thaw earlier that day. Chop up you spring onion too and finely slice the avocado (I had my bowl without avocado as I really wasn't feeling it).

Now be creative in arranging your rice, veggies and pickled beets in a bowl, drizzle over the sriracha mayo and add another sprinkling of sesame seeds. If you like it even more spicy, feel free to add some thinly sliced jalapenos on top or even more of the dried chili flakes!

There you go! That's your poke bowl sorted :)

Have you ever tried making sushi or sushi bowls at home? What's your verdict? Leave me a comment if you decide to give this a try and let me know how you got on :)