Since becoming vegan, I've dabbled with many different alternatives for eggs. The most exciting one I had never seemed to be able to get right is the chickpea omelette. Until recently! I've altered and played around with different proportions and believe I've perfected this enough to share. I've got some tips & tricks below on how to make this fool-proof, but feel free to scroll to the bottom to go straight to the recipe!
I make these cupcakes all the time, the recipe is fool-proof and delicious. The pictures are from the time I made them for my best friend's 21st birthday - everyone loved them and it didn't take long before they were all gone. The pink icing was homemade (recipe included) and the chocolate icing was store-bought. These cupcakes always come up light and fluffy, without using any weird ingredients, anyone will be able to make perfect cupcakes from this.
These pancakes are delicious, fluffy and 100% vegan.
This recipe is a trial and error I half got from teachings from my mum and half from my own experiments. At home, I would probably use cumin seeds and actual chillis rather than ground spices and chilli powder, but I wanted this delicious curry recipe to be as accessible as possible.