Sunday, 17 April 2016


This is the beautiful Kate from 'The Sunny Vegan Kitchen'. This beauty and I got in touch over Instagram and decided to do a collaboration together. I was super excited and chuffed for two reasons, one I love my blog and anything to do with blogging so getting to work alongside other bloggers who feel as passionate as I do about the lifestyle I lead makes me feel at one with life and two; Kate's blog is absolutely fantastic! She writes about a range of interesting topics from veganism to PMT to the great reasons behind supporting local businesses. Kate is also always posting amazing recipe ideas and I can't wait to try the avocado pesto recipe she posted a few weeks ago in particular (it looks amazing). Kate is an amazing writer, recipe creator and from what I can tell - person and I look forward to more collaborations with you girlie! 

Here's what Kate had to say...

'Hi, my name is Kate, a 30 something southerner living in the north. Two years ago I upped sticks from my single city girl apartment, moved out to the countryside, got a cat called Gus (who is a girl) and a lovely man. Gone are the days of All Saints finest mini dresses, MAC lipsticks and killer heels – life is now more Hunter wellies, attempting to be a domestic goddess, clean eating and being vegan. 

My little blog follows my journey and some rambling thoughts of my new found lifestyle. I am sure there will be ups and downs with a few surprises along the way (who knew crisps had milk in them?!) but no matter how bumpy the clean eating / vegan path I know I am on the right one for me.

My Meatless Monday Shepard’s Pie started life a quick easy Monday night dinner. When you are cold, tired and need some comfort food, this dish hits the spot every time. Enjoyed by vegans and meat lovers alike it can be made in advance if needs be (it freezes very well too!) making it the perfect quick fix.'

& now for one of Kate's Recipes... (I can't wait to try this!)

Meatless Monday Shepherd’s Pie (serves 2)

*2 Leeks Chopped
*200g Red Lentils
*2 tablespoons of Organic Tomato Puree

*2 Cloves of Garlic Crushed
*1 teaspoon of Thyme
*500 ml Water
*4 Large Baking Potatoes
*1 teaspoon of Organic Butter
*Splash of Organic Milk
*2 Sticks of Celery Chopped
*Handful of Frozen Broccoli, Peas, Cauliflower & Carrots

*In a large pan put the chopped leeks, red lentils, garlic, thyme, water, tomato puree & celery. Bring to the boil and simmer for 20 minutes giving it the occasional stir. After 20 minutes add the frozen vegetables and cook for another 20 minutes.
*Meanwhile peel and chop the potatoes. Place in a pan boiling water and cook until soft.
*When the potatoes are soft preheat the grill. Mash the potatoes with the butter & milk
*Between 2 small oven proof dishes split the lentil mix and top with mashed potato.
*Using a fork score lines down the top of the pie.
*Place under the grill until the top has gone golden and crispy. Serve immediately with more fresh vegetables if desired. 


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