London Vegan Guide (continued II)

Hello and happy Friday!

Time is flying, Christmas is nearing, and I still haven’t uploaded a post about my most recent trip to London from earlier this month! So, without further ado, let me share some of the food spots where I had delicious plant-based meals while catching up with friends.

Wulf and Lamb



This fully vegan restaurant near Sloane Square is an exciting new addition to the London vegan scene, and a must-visit in my eyes. They serve breakfast (including a unique scramble made of “ackee” – a fruit notably used in Jamaican cuisine) lunch & dinner and desserts, including amazing looking cupcakes by Rubys of London). I went there for lunch, and I strongly (!) recommend getting the Wulf Burger (made with seitan and comes in a dreamy brioche bun with cashew aioli, sauerkraut and perfect potato wedges) AND (trust me!) a side of mac & cheese. This was honestly one of the best meals out I’ve had in a long time. Tip: go sit upstairs – it’s much nicer!


Farm Girl Cafe (1 Carnaby Street)



While Farm Girl Cafe is not a new one for me (it’s in my Ultimate London vegan food guide), this was my first time going to the recently opened one inside the Carnaby St Sweaty Betty store. The space upstairs is beautiful and has a great vibe. As expected, the food was absolutely delicious. I had the pitaya bowl, which was probably the best I’ve had! Tip: ask for nut butter (they have almond butter) on top if, like me, you’re nut butter obsessed. I also couldn’t resist trying the (blue) Butterfly Matcha, which didn’t actually taste like matcha though. That’s probably because blue matcha apparently isn’t actually green tea, but is made from a flower known as butterfly pea or blue pea. It had a nice, mild taste that reminded me of saffron, but I probably wouldn’t order it again. It was definitely worth it for the novelty of it, but taste-wise I’d rather have a regular old green matcha next time 😉

Mr Bao 



This Taiwanese joint in Peckham is another must! A friend brought it to my attention as they recently added vegan baos to the menu – and who can resist a good steamed bun? Not me, that’s for sure. There is a shiitake mushroom bao and a tofu bao, which was an absolute dream! I tried to eat it as slowly as possible, to savor the wonderful softness of the dough as well as the incredible flavor! We also had some sides, including the delicious sesame spinach (fresh spinach with a fantastic dressing), tenderstem broccoli and sweet potato chips. It was a wonderful meal. Just make sure to book a table in advance!

Yum Chaa Cafe



To fuel my extensive walking around London I had to stop by the Yum Chaa cafe on Berwick St (there are also other locations) for a wonderful almond milk hot chocolate and (warm!) banana bread. This is the same banana bread I had during the yoga & mindfulness workshop of theirs I was kindly invited to a few months ago, and it’s absolutely delicious. Not all the bakes are vegan, but there definitely are some plant-based options, and all the drinks can be made with plant milk. They also have a massive selection of their speciality teas that I definitely recommend checking out. (I talk a bit more about their teas in my Yumchaa Indian Summer Porridge post). I also love the interiors of the cafes – perfect for a catch-up with friends or a little solitary recharge from bustling London 😉



This asian-pacific-inspired restaurant located in the gorgeous hotel The Ned (near Bank station) has been on my list for a while due to the amazing things on their breakfast menu. The morning I went there the options were somewhat limited, however, as the chef had not turned up that day – no black rice porridge for me! There were some smoothie bowls ready in the take away fridge though, so I wasn’t too disappointed. I had the pitaya smoothie with an oat milk matcha latte – a wonderful start to the day. If you’re at the Ned I also highly recommend Malibu Kitchen for dinner (this is also on my more comprehensive London vegan guide).

Doughnut Time



I came across this little food spot after my banana bread and hot chocolate at Yum Chaa (see above), on my way to lunch at Salad Pride (also in my ultimate guide) and more extensively here).  Walking down Shaftesbury Avenue I spotted donuts, so of course I asked if they happened to have any vegan ones. I did not expect a yes, the whole middle shelf is vegan (!!) and simply had to get one. The ‘Jolly AF’ was an epic chocolate-covered donut with cookie dough on top and tasted like a proper, indulgent, all-out donut. (The Crosstown vegan chocolate truffle one is still my all-time favorite, but I definitely recommend checking out the Doughnut Time ones; they also have awesomely wacky names – Veruca Salt anyone?).

That’s it for this trip – hopefully I’ll be back with more London recommendations in the future 😉




Gingerbread Cookies

Hello and happy Tuesday!

I’m back with another recipe – just in time for Christmas, if you still have some festive baking to do 😉

Gingerbread cookies are probably my favorite festive bake, as they’re just so much fun to make and decorate (especially while singing along to Christmas music)! Last year I was too busy trying to keep up with the demand for mince pies to make any other bakes. This year, however, I went straight in for my first ever plant-based gingerbread men. I made a batch yesterday and another today – slightly sweeter in taste and thinner and crispier in texture – which I am very happy with (as evidenced by the undisclosed amount I have already eaten).

As I didn’t want to make a traditional icing with powdered sugar, I experimented with a tahini-based one (sweetened with maple syrup and lucuma) which I absolutely love.

I hope you enjoy these cookies too if you give them a go!




Makes: ca. 12-16 cookies (medium sized gingerbread men/similar shapes)

  • 130 g wholemeal spelt flour (ca. 1 cup)
  • 80 g buckwheat flour (ca. 1/2 cup)
  • 1 tbsp ground flaxseeds
  • 1 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • pinch of cloves
  • pinch of salt
  • 1 1/2 tbsp coconut oil, melted
  • 1 tbsp molasses
  • 4 tbsp maple syrup
  • 130 g soft dates (I used these Sukari dates from Palmyra – ca. 9 – but medjool would be perfect as well)
  • 2 tbsp rice milk


  • 6 tsp tahini*
  • 6 tsp maple syrup
  • 3 tsp lucuma**
  • liquid food coloring
  • rice milk, to make it more liquid if needed

* If you don’t have tahini or simply prefer a more neutral icing, almond or cashew butter will probably work just as well (I haven’t tried this though).

**The lucuma adds some sweetness but also acts to thicken the icing. If you don’t have any, cornflour may be a possible alternative or otherwise skip the rice milk (I haven’t tried this variation though, so just experiment until you get the desired consistency).


  1. Combine the dry ingredients (flours, ground flaxseeds and spices) in a mixing bowl, before adding the molasses and melted coconut oil.
  2. Blend together the dates and the maple syrup to form a sweet paste, before adding to the mixing bowl. Combine the ingredients with your hands, adding 2 tbsp of rice milk so that it all comes together nicely. Form the dough into a disk, cover with clingfilm and leave somewhere cool (the fridge – or outside if it’s also cold where you are!) for around 30 minutes.
  3. Meanwhile, make the tahini icing by combining the tahini, maple syrup, lucuma and food coloring in a cup or small container. You can easily make more or less by adjusting the ingredients accordingly. If by the time you are ready to ice your cookies you find the icing too thick, add a dash of rice milk. (Rather add too little than too much, as it’s easier to add more liquid than to thicken the icing up again).
  4. Roll out the dough and cut out the desired shapes. The amount you get will depend on the shapes you use as well as the thickness of the dough. I like the dough rolled out quite thin so the cookies become nice and crisp in the oven – a thicker dough will make doughier cookies.
  5. Bake in a preheated oven at 175 °C for ca. 8-12 minutes (depending on the thickness).
  6. Leave to cool completely (on the tray for a few minutes, then on a cooling rack/ or outside) before icing your lovely cookies. (Note: the icing does harden a bit, but do be gentle with your iced cookies/ i.e. I wouldn’t recommend stacking them on top of each other).

Happy festive baking!




Vegan Grittibänz

What on earth is a Grittibänz?! you may rightly be wondering. My fellow Swiss will, however, know these little bread men as a traditional treat we eat on December 6th, Saint Nicholas Day, along with clementines and chocolates.

Baking being something I’ve always loved, I started making them myself a few years ago, each time searching for an ever better recipe and the “right” technique to get soft and fluffy little men (and women), instead of ones that hardened as soon as they cooled.

As I was still in London this time last year, this is the first time since going plant-based that I have made Grittibänz and – I’m not saying this to be dramatic – these vegan ones are seriously the best I’ve ever made! So of course I want to share this recipe with you. Not only for all the Swiss who make these each year, but for anyone wanting a piece of Swiss culture or just a good recipe for vegan enriched bread dough. You obviously don’t have to form little men out of this dough, but can make rolls, form a plat (we call this bake a Zopf or Züpfe) or make whatever you want and eat it all year round.

The recipe I used is from the Swiss Vegan Society (Vegane Gesellschaft Schweiz). I have translated it into English and adapted it slightly (leaving out the vegan egg replacement, as I found it unnecessary) as well as changing the technique, based on my previous experience with handling dough.


  • 500 g Zopfmehl – this is a special kind of flour made of white flour and spelt (which makes it more elastic); if you can’t get a hold of this, regular white flour (maybe mixed with some light spelt flour) should be fine as well
  • 1 level tbsp salt
  • 80 g soft margarine (I used this one by Alnatura – which also contains walnut oil)
  • 1/2 40 g cube of fresh yeast (the recipe gives the alternative of using a sachet of dry yeast)
  • 1/2 tbsp maple syrup (optional)
  • 2.5 dl rice milk (lukewarm)
  • To decorate: raisins, nuts, chocolate chunks etc.


  1. Warm the rice milk if straight from the fridge (it should not be hot, just lukewarm), add the maple syrup, if using, and crumble the yeast into the liquid.
  2. Measure the flour into a large mixing bowl, add the salt to one side of it (you don’t want it getting in contact with the yeast at this early stage). With your hand, form a hollow in the center of the flour into which you pour the rice milk and yeast mixture. Sprinkle a tiny bit of flour on to the surface of this “lake” and let this rest for 5-10 minutes. (Ideally you’ll see some bubbles start to form).
  3. Next add the soft margarine and knead everything together to a smooth, elastic dough. (I used my KitchenAid with the dough hook attachment for around 10 minutes. Either way, test the dough by seeing how far it will stretch before breaking apart. It should be quite stretchy).
  4. Place into a bowl, cover with clingfilm, and leave somewhere warm to rise for ca. 1 hour 45 min/ 2 hours. (My oven was still a tad warm from baking sweet potatoes 2-3 hours before, so I put the bowl in there 😉 ).
  5. Once risen, divide the dough into four equal rounds and form into the desired shape. To make a Grittibänz shape check out this video I found, as it’s easier to see it than to read about it (skip to minute 2). Feel free to make whatever shape you desire, just note that the oven time may vary depending on how thick or thin you make the dough.
  6. Decorate any way you like – e.g. using raisins for the eyes of the Grittibänz – and then leave the Grittibänz to rest for about 15 minutes, while you preheat the oven to 200 ° C (not on fan).
  7. Optional but recommended: before putting the Grittibänz into the oven, up the temperature and put two little dishes of water on a tray and into the oven, to create some steam. This should help your bakes rise and also retain that lovely softness. Take the dishes out and switch the temperature back to 200 ° C before putting your Grittibänz into the oven.
  8. Brush some rice milk onto the Grittibänz and bake for about 20 minutes or until baked through. They should be a nice golden color. Leave to cool before eating.



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