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30-Minute Plant-Based Recipe Ebook
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First bake of 2020 (& of the decade!) had to be cinnamon rolls 🙌🏼 Just the fuel I need for finishing up a project that has been taking up all my time for a few weeks (it’ll be fab for those of you eating more plant-based meals! 🌱😉 Will be releasing to my newsletter peeps first tomorrow - sign up link is in my bio 📬).
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For these rolls, I did my ol’ lamination trick to get them super swirly (I loooove peeling away each layer of a cinnamon roll and this method makes for so many more layers) & made them vegan using the tangzhong method to replace the eggs 🌀🌀🌀

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After many (many) trials, I came up with a vegan marshmallow recipe I’m finally happy with ☃️❄️🔥if you’re in the UK you should be able to get all the ingredients from the supermarket too 😎⚡️ .

They toast, they KINDA melt and are a great partner to your hot choc or s’mores ☺️ .

QUESTION: Would you like a lil IGTV of making these?? It’s not complex but might be helpful? In the meantime, recipe link is in my bio 💻

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CLOSED (AD) GIVEAWAY // For the festive season, I’ve teamed up with @LeCreusetUK to give one lucky person this 4-piece Essential Cake Baking Set from the Le Creuset Bakeware range (which includes a 20cm Springform tin, 12 Cup Bun Tray, 23cm Square Cake Tin and Rectangular Baking Sheet). To enter:
1. Like this photo
2. Follow @izyhossack and @LeCreusetUK on Instagram
3. Leave a comment tagging a friend
4. Tag multiple friends in separate comments for multiple entries. .
. Merry Christmas and a Happy New Year!
(Open to UK residents only)

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(AD) 🍝RECIPE // A creamy, plant-based tomato pasta made with @napolina ingredients is a quick, warming dinner for your weeknight!! Good for sharing but even better for keeping all to yourself 💅 .
Creamy Tomato & Basil Pasta
Serves 2-3 .
1 tbsp olive oil
1 white onion, finely diced
salt
4 cloves garlic, crushed
400g (14oz) tin Napolina chopped tomatoes
half a 400g (14oz) tin Napolina cannellini beans, drained
40g (1/4 cup) cashews
2 sprigs basil leaves (plus more, to serve)
2-3 tbsp good quality balsamic vinegar
freshly ground black pepper
250g (9oz) Napolina wholewheat penne pasta .
Heat the oil in a large, deep frying pan over a medium heat on the stove. Add the onion and a pinch of salt. Cook, stirring often, for 10 minutes until translucent and softened. Add the crushed garlic to the pan and cook for 1 more minute. .
Tip in the can of chopped tomatoes, fill the can with water and add that too along with the cannellini beans, cashews and basil. Bring to the boil then turn the heat down and leave to simmer for 15-20 minutes to soften the cashews and reduce the sauce. .
Meanwhile cook the pasta in a large pot of salted, boiling water for 10 minutes (or until al dente). Drain, reserving a mugful of the pasta water. Transfer the contents of the frying pan to a blender with the balsamic vinegar. Blitz until smooth then taste and season with salt and black pepper, as needed. If you're finding it's hard to blend, use some of the reserved pasta water to help it get moving in the blender. .
Return the sauce to the frying pan over a low heat. Stir in the cooked pasta and loosen with a splash of the reserved pasta water if needed to get the right texture for the sauce. Taste again and season with more salt/balsamic if needed. Remove from the heat, divide between bowls and top with some shredded fresh basil leaves. #foodcreatedwithlove

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Been drinking an appropriate amount of hot chocolate for very OFFICIAL TESTING PURPOSES of my vegan marshmallows 😊❄️🍫

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