Whatluceeats, Dalston Lane (2026)

03/02/2023

Dark Chocolate, Date and Walnut Banana Loaf. Happy baking 🍌❤️ find the recipe link in the comments below 👇🏼

01/02/2023

It’s been a while, but I’m back posting my recipes on here (and not just Instagram). Here is my ‘slow cooker chipotle black beans 🫘’ which can also be made on the hob if you don’t have a slow cooker. Find the recipe link in the comments below 👇🏼

18/11/2020

Just devoured this bowl and decided it was too good not to share 🥄 I used oat milk which resulted in the creamiest of porridge, combined with my all time fave 🍫 and topped with the good stuff ( deep roast + + cacao nibs + granola + frozen raspberries + hazelnuts 🌰 wishing you a glorious Wednesday ❤️

17/11/2020

No bake off related recipe tonight sorry 🎂 ❌All about the spuds instead - whose complaining?! 🥔I’m frantically trying to get my November & December work finished before we hopefully move next month, so I’m apologising that there won’t be as much new What Luce Eat’s content😫But I can assure you when I’m up and running in my new kitchen new delicious things will resume 🏠 Thank you all for bearing with me ❤️In the meantime there will be some reposts and some tasty Christmas sponsored posts with lots of my favourite brands 🎄 As always I really appreciate your support on these - these allow me to create more dishes for you all to enjoy and also buy Banger lots of biscuits and cute jumpers 🐶 🧡And I know 99% of you are only here for him🙃So back to these Miso Roasted New Potatoes. A scrumptious side dish to go with all of your favourite veggies and maybe roasted Tofu/tempeh🍴Recipe as follows:
▪️INGREDIENTS
750g new potatoes
2 tablespoons of miso paste
1 tablespoon of rice vinegar
1 teaspoon of garlic granules or 1 clove crushed
Tahini to serve
Salt to season
▪️METHOD
1. Boil the new potatoes in a saucepan of water on a high heat for 15 minutes or until soft.
2. Preheat oven to 180c and now drain the potatoes.
3. Scatter them on a baking tray and using a mashed or fork gently smash them so they break.
4. In a bowl combine the miso paste, rice vinegar and garlic. Brush the mixture on the potatoes and place in the oven for approximately 30 minutes until nice and crispy.
5. Serve with tahini and season with salt. enjoy!a

16/11/2020

This funny time between Autumn and Winter calls for all the veggie curries in our household 🍂 ❄️ I’ll be sharing my peanut butter squash curry that you guys have been swooning over today a little later in the week but in the meantime let’s talk about this one 🥳 I’ll make a big curry like this at the start of the week and simply reheat throughout the week for lunch or dinner. I love the nutty flavour of brown rice, but feel free to serve with your favourite grain. OR as inspired me the other day - CHUNKY CHIPS. Just sensational 🍟 You can use your fave veggies, or the ones looking a lil funky at the bottom of your fridge🥴Go wild 💃🏼You can find this curry on ON Demand. What are you favourite veg to add into a curry? One of my other faves is roasted cauliflower 😍
(Content previously created for - no obligation to post)

15/11/2020

Still in bed typing this 🛌 listening to the rain hit the windows whilst Tom watches the crown 👑 and the 🐶 snores. Ultimate relaxing weekend. All I need is a coffee the size of my head and these toast concoctions please 🍌 🍞 I can never ever have the same toppings on each slice. Always different 😂 anybody else? Thank you for your responses to the independent business’ last night! I’m going to collate a list and share them later on 😘 have a great day all ❤️

14/11/2020

The weather screams for warm creamy oats with all of the toppings 🍫🥥 I’m spending the weekend catching up on admin and jobs I’ve been putting off forever. From the sofa with multiple ☕️’s. We managed to take the 🐶 out before the heavens completely opened 🌧 he’s now had a bath and is running around like a lunatic. Oh and burgers tonight 🍔 seeing as we have hopefully only got a month left in London, I need to spend all of my winnings 😂🥳 so it’s burgers every weekend for the next few weeks. Making lockdown 2.0 so much easier 🙌🏼 have a good weekend all. Hope it’s relaxing and you get some self care in ❤️

12/11/2020

Was just munching on some Bourbon biscuits after dinner thinking yet again what a bloody good biccie they are ❤️So I’m sharing one of my all time fave brownie recipes for your weekend baking inspiration 🍫 weathers meant to be poo this weekend so even more of an excuse to bake a batch, get cosy on the sofa with a cuppa and see how many you can fit in ya mouth 👄 I’d like to know the answer please. Any who... recipe as follows:
▪️INGREDIENTS
180g self raising flour (I use )
30g cacao powder (I use )
50g Bourbon biscuit crumbs (blended or bashed with rolling pin)
70g light brown sugar
70g caster sugar
160g melted dark chocolate
250ml oat milk (I use )
70ml dairy free yoghurt (I use )
1 teaspoon of vanilla extract
80g dark chocolate chunks/chips (I used )
150g Bourbon biscuits
▪️METHOD
1. Preheat oven to 180c and line a square or rectangular baking dish.
2. In a bowl combine the flour, cacao powder, bourbon crumbs, light brown sugar and caster sugar.
3. Add the melted chocolate, oat milk, vanilla extract and yoghurt. Combine.
4. Fold in the chocolate chips and pour the mixture into the lined dish.
5. Smooth out and then push the Bourbon biscuits into the mixture. Bake in the oven for 45-50 minutes.
6. Allow to cool slightly before removing from the tin and cutting into squares. They’ll be quite gooey in the middle but that’s the best part!

11/11/2020

Finally got round to finding where I’d scribbled this recipe down and typing it up for you all😂🙄Apologies for the delay! Here is my Sausage Pesto Lasagne recipe for you all to make and devour❤️I used caramelised shroomdogs for the following reasons 1) extra flavour and 2) they crumble really easily compared to some other vegan sausages. But feel free to use your favourite🥳The combination might seem a little strange, but I can assure you it’s heaven ☁️ Don’t knock it til you’ve tried it. Recipe as follows👇🏼(serves 6 normal humans/ 4 Luce’s)
▪️INGREDIENTS
1 tablespoon of extra virgin olive oil
1/2 white onion (diced)
2 garlic cloves (crushed)
1/2 teaspoon of italian seasoning
500g vegan sausage meat (I used caramelised onion shroomdogs)
3 tablespoons of dairy free pesto (I used )
150g cherry tomatoes (halved)
2 courgettes (sliced lengthways)
Lasagne sheets
Handful of fresh basil
Handful of pine nuts
▫️For the sauce
350g silken tofu
450ml oat milk
60g cashew nuts
100g grated dairy free cheese plus a handful more for decorating
1 tablespoon of nutritional yeast
50g plain flour
Pinch of nutmeg
▪️METHOD
1. Preheat oven to 180c and scatter the sliced courgettes on a baking tray. Drizzle with a touch of oil and place in the oven to roast for 15 minutes.
2. Meanwhile heat a pan on a medium heat and add the olive oil and diced white onion. Cook for 5 minute stirring occasionally before adding the garlic, Italian seasoning, cherry tomatoes and crumbled sausage meat.
3. Combine and cook for a few more minutes. Next add the pesto combine.
4. Meanwhile prepare the sauce by adding the cashew nuts, silken tofu, oat milk and nutritional yeast to a blender and blend until smooth. Add to a separate saucepan along with the grated cheese, plain flour and nutmeg. Whisk until the sauce is smooth and thick.
5. Load up your large lasagne dish with the sausage mix on the base, then a layer of lasagne sheets, white sauce, sausage meat, layer of courgettes, white sauce and repeat until the dish is full. Make the last layer white sauce and then top with the extra handful of grated cheese.
6. Place in the oven for 30 minutes, and serve with fresh basil and

08/11/2020

Happy Sunday all❤️ It’s now named Cookie Sunday🍪Looking forward to virtually baking some Bourbon biscuit cookies with you at 3pm🍫In the meantime for a warm up, I’m pleased to share with you these Raw Gingerbread Thumbprint Cookies using Gingerbread Nutty Nibbles AD
They have the most delicious autumnal flavour, and to add some extra autumn I’ve mixed some cinnamon through the almond butter that fills the thumbprints 🍂 These are no bake, require minimal ingredients and couldn’t be easier to make 🙌🏼So make a batch up, and keep them in the fridge for your snacks this week, or just today. I won’t tell if you eat them all in one go😏Recipe makes approx 12, and is as follows:
▪️INGREDIENTS
2 jars (80g) Gingerbread Nutty Nibbles
190g medjool dates (pits removed)
6 teaspoons of almond butter
2 teaspoons of ground cinnamon
100g cashew nuts
35g oats
▪️METHOD
1. If your dates aren’t soft soak in boiling water for 10 minutes and then drain.
2. Place them in a food processor and blend until a paste forms. You may need to
scrape the sides down a couple of times.
3. Next add the cashew nuts, oats, nutty nibbles and 1 teaspoon of cinnamon and
blend again until combined.
4. Roll into approx. 12 balls and using your thumb gently make a thumbprint in the
centre. Place them on a tray lined with baking paper.
5. Next combine the almond butter with the remaining teaspoon of cinnamon and then
place 1/2 a teaspoon in each of the holes of the cookies.
6. Place the cookies into the fridge to firm up slightly for 30 minutes. Enjoy!

07/11/2020

It’s a BBQ Tempeh Burger kinda night 🍔 with a side of Strictly Come Dancing. Whose watching it this year? Using burgers which have the most gorgeous flavour, sandwiches between lots of chive spread because it’s hands down the best dairy free cream spread on the market 🙌🏼 hope you’re all enjoying the slower pace of life again, and are having a great weekend. Looking forward to baking some cookies with some of you tomorrow 🍪 sleep tight ❤️

06/11/2020

Peanut Butter and Jam Brownies eaten warm with a fresh cup of coffee = my idea of bliss ☕️🍫🍓
I’ve teamed up with .uk to show you just how fantastic their Cake Factory gadget is. In fact I don’t think I’ll ever need to use my oven again to bake🙌🏼You can bake delights such as muffins, mini loaves, brownies and you can even just put chocolate in the tray to melt it🍩🧁AD
The range of settings and the timer give you complete confidence to press start and leave it to do its thing🥳It’s compact and doesn’t take up too much kitchen space too! .uk also have a Cake Factory app that has over 200 recipes for you to try👏🏼 use my code CAKEJL on the website for 40% off!

Recipe for these vegan brownies as follows:
▪️INGREDIENTS
60ml melted coconut oil
1 teaspoon of vanilla extract
385ml dairy free milk
160g smooth peanut butter
210g plain flour
55g cacao powder
75g light brown sugar
200g melted dark chocolate (can melt in Cake Factory)
4 tablespoons of strawberry jam or jam of choice
▪️METHOD
1. In a large bowl combine the melted coconut oil, vanilla extract, milk, 80g of the peanut butter and melted dark chocolate.
2. Next add the plain flour, cacao powder and light brown sugar. Combine.
3. Grease the cake factory rectangular tray and then pour the mixture inside.
4. Add the remaining peanut butter in dollops all over. Followed by dollops of the jam.
5. Drag a knife through the mixture to make swirls.
6. Place the tray in the cake factory and bake on programme p1, cake to share, for 40 minutes.
7. Carefully remove the tray from the cake factory once baked and allow to cool slightly before slicing in the tray. Enjoy!

Whatluceeats

03/02/2023

01/02/2023

18/11/2020

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16/11/2020

15/11/2020

14/11/2020

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