This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! 💭 Why you’ll love this recipe Vegan and naturally gluten-free. No need for dairy or flour to make this soup rich and creamy! Packed with nutrients. This soup has all the essential vitamins and nutrients. It’s low in calories and fat and high in fiber. Easy to make. It’s made with simple ingredients and ready in less than an hour!...

Happy Wednesday guys! I hope you are having a good week so far? I am finally seeing a tiny little light at the end of the tunnel of my house renovation. We’ve just had some sockets moved in the living room and on Friday we’re having all the walls in the living room plastered. Although that’s not the end of the job as such, all the builders’ mess and skip will be gone by the end of the week and so we can finally give the place a bit of a more thorough clean....

Why? I’ll tell you why. Because it’s an ENTIRE meal cooked in your slow cooker. The ULTIMATE one-pot meal (and it’s budget-friendly!). The Greek-style green beans- flavored with dill, lemon, tomatoes, garlic, and onion- simmer underneath the chicken thighs for hours, and the delicious juices from the chicken slowly seep into the veggies to make them melt-in-your-mouth tender. And the chicken- oh, the chicken- is fall-off-the-bone tender and juicy. Have you ever had Greek-style green beans?...

There are two things that give this recipe its smoky deliciousness- bacon (yum), and smoked paprika (one of my favorite spices). The bacon is cooked until crispy, removed and reserved for garnish, and the bacon grease incorporated into the soup instead of your usual butter or oil. A big ol’ heaping teaspoon of smoked paprika is added, as well as chili powder and cayenne pepper for a bit of a kick....

Can you make Spinach and Feta Rolls ahead of time? Yes, follow the recipe up to step 9. Store in an air-tight container and refrigerate for up to 24 hours or freeze for up to 2 months. Use baking paper between layers to stop the rolls from sticking. Cook as per recipe (brush with egg wash and sprinkle with fennel seeds and salt before cooking). Alternatively, cook from frozen, increase the cooking time by 15 minutes or cook until crisp and golden....

I realize that I may have a soup problem – it seems I’ve been posting soup recipes non-stop this winter! But you know what? Soup is my absolute favorite thing to make and eat. Why? Because it’s usually made in one pot, it’s usually freezable, it’s often cheap, and it’s easy to pack it full of everything you need for a meal – protein, healthy carbs, and tons of veggies....

This zucchini risotto is the result of a new tradition I’ve started. Since Ella was born, things have been a bit… chaotic around here. Turns out, having two kids under two is not exactly a calm, relaxing experience. Who would’ve thunk? Zach and I have been craving calm, quite adult time, and I’ve been feeling bogged down with keeping up with the blog. So we decided that once a week, I’d make a yummy dinner for just me and Zach to enjoy after the kids go to sleep....

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above! Jump to:💭Why you’ll love this recipe 📋 Ingredients & tips 👩🏽‍🍳 How do you make a berry galette from scratch? 🍴 Serving & storage suggestions 📖 Recipe💬 Comments 💭Why you’ll love this recipe Let’s face it, we’ve all been in a rush and needed to get a quick dessert on the table....

Forgive me for another sweet recipe – I usually try to space things out a bit – but this one almost doesn’t count as a proper dessert. In case, you’ve never come across this wonderful one ingredient ice cream, let me introduce you to vegan banana ice cream right now. You’ll be happy I did, especially if you are suffering from a bit of a heatwave, like we are at the moment....

Greetings from beautifully sunny Poland. I’m at my parents’ house tonight, but heading back to Krakow tomorrow to catch up with friends and hang out with my brother and his girlfriend. Then back here again to spend a few more days with my mum and dad before I fly back next Friday to be reunited with my husband (still feels weird to refer to him as that), Duncan and our kitty, Tina....

These vegan chocolate cookies came to me last night! I just finished a photoshoot, tidied up and started to relax after a day’s worth of work when an idea for these cookies sparked up in the superior temporal gyrus of my brain (sorry, I have been listening to a lot of podcasts about neurology lately) and I had to give them a go. It sort of worked, apart from two minor tweaks....

If my carefully stylised photos have fooled you into thinking that all my cakes always come out on point, think again. This coconut and lime drizzle cake was a true labour of love. Apart from some small alterations (I mainly just reduced the amount of coconut oil needed), I based it on my lemon drizzle cake that many of you loved, so I only needed to do one test bake, which went swimmingly and I was ready to shoot....

This is the time of the year when I am excited about making pierogi again. A friend of mine who visited last weekend said that she was also about to embark on her own ‘pierogeddon’ soon as she has four hungry mouths to feed and pierogi are her Xmas go to. Although she runs a half Polish and half Jewish household with some vegans and some non-vegans in it, pierogi seems to make everyone in her family happy so she really has her work cut out – we are talking hundreds of little parcels here!...

Hope you guys have had a good week! I have started mine on an even keel, with everything coming together just fine, to crash down on Thursday and remain in a funk on Friday. Nothing big has happened, it’s just that my inner critic, which I’ve been trying to distance myself from a while now, went on a total rampage and got me impossibly down. I’m so glad that I had the foresight to shoot this recipe earlier on in the week as the second part of the week turned out to be a total write off....

Today, I’m continuing a curry theme as I’m in the mood for spicy food tempered with soothing coconut these days. Today’s special in Lazy Cat Kitchen’s casa is a vegan version of a classic Keralan curry called Malabar. It’s quite easy to make, filling and delicious (especially a day after it was made!). Forgive me a sad single photograph, but I didn’t start cooking until quite late in the day as I spent way too much time fussing over Snowy (full story here ) or Lupo (that’s Duncan’s newest name for our new arrival, let’s see if it sticks…) and by the time I finished cooking pretty much all natural light was gone… In my defense, Snowy (AKA Lupo) is not doing as well as we would have hoped by now....

After about 3 years of relative stability, we’ve decided to turn our lives upside down, pack our bags again and move to the other side (almost) of the world. So far, we’ve really been enjoying Bristol. Yes, the weather isn’t a patch on Greek island weather on a good day, but there is so much more happening here than on Paros in winter time. I go crazy every time we step into a niche food shop as the majority of the ingredients that were off limits to me for the past 3 years are now at my fingertips....

Easter is coming and so I bet you are looking for a crowd pleasing dish, which whoever gathers around your table, vegan or not, would be happy to tuck into. I have one such dish for you and I challenge anyone not to enjoy it. It’s called pastitsio and it’s the Greek answer to lasagne, although some people say that it’s actually Italian. I’m not sure, but I do know a good pastitsio from when I lived in Greece as it is a mandatory staple on every decent taverna’s menu....

FOR AN IMPROVED RECIPE, check out our most recent pierogi post. In a way this vegan pierogi recipe is a little surprising, as there was a time in my life when I could no longer look at dumplings anymore. When I was a kid, my gran cooked us lunch most days and “pierogis” were often on the menu. I mean, don’t get me wrong, she was the one and only dumpling queen and I’ve never had “pierogis” that were as good since, but I simply got “pierogied” out....

Happy weekend guys! Hope you have exciting things planned! I’m emerging briefly from my bathroom renovation chaos to bring you a new recipe, which I’ve been tinkering with in the background. We are 1 week in with our bathroom refurbishment and it looks like we won’t be done until almost the end of the month, sadly, but we are in good spirits and managing to wash using our backyard, a watering can and some creativity 😉 so we’re not too down about it....

Today, I have a delicious, Spring-inspired main for you that is a breeze to make as most of the action happens in your oven, on a single tray. It’s filling, easy to make and makes for a well-balanced meatless dinner, full of healthy carbs, plant protein and green veggies. It mostly comes together on a single baking tray, but I’ve included an optional extra of luscious basil cream, which is simply delightful on those golden roasted potatoes....