Mushroom Pâté

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A few days ago I was having lunch with a friend, and he was eating some form of pâté alongside bread. Now, I’ve never been a fan of pâté (even when not vegan the thought of mushed up animal just seemed a little weird), but I suddenly had this craving for it, weird right? Obviously I didn’t want a meat based pâté, and I’ve rarely seen other variations available, so I thought what the hell, I’m going to give it a bash.

So between us we came up with the idea of a garlic mushroom pâté, seasoned with parsley. Sounds yummy yeah?

Well that it was! It needed more than just mushrooms, onion, garlic and parsley, and I heard somewhere that breadcrumbs can be used to thicken it up. So in it went, along with some thyme (I barely use thyme, and no other spice seemed suitable), and the end result was great.

I like my pâté to be complemented by other flavours, so I quickly whipped up some caramelised balsamic onions, which went great with the other flavours. I’ll post a recipe for that later.

A food processor was used to create this recipe, but a small hand blender or even just a normal blender would work perfectly fine. Bon appetite!

Serves: depends on how much you spread!

Calories per amount made: 256kcal

Carbs: 34.7g

Protein: 8.4g

Fat: 10.2g


  • 100g mushrooms
  • ½ large onion
  • Dried parsley
  • Dried onion
  • 1tbsp dairy free margarine
  • 1 tsp thyme
  • Small bunch of fresh parsley
  • 1 cup of breadcrumbs
  • Salt and pepper to taste



  1. Break up some bread into pieces and pulse in a food processor or blender until breadcrumbs are formed, and set aside.
  2. In a small frying pan, heat the margarine until fully melted then add the onions. Sweat the onions for 5 minutes before adding the mushrooms, parsley and garlic, and cook for roughly 7 minutes or until the vegetables have softened.
  3. Remove from the pan and pour into the food processor with the breadcrumbs, blending until a smooth paste is formed.
  4. Add the thyme and chopped parsley, taste, and season to how you like it. Finished!

Coconut Hot Chocolate

Just want the recipe? Click here.

I’m sitting here trying to find motivation to finish my Molecular Biology essay, but it’s just not happening. So I thought I’d share a quick little recipe with you guys.

It’s been a very cold winter, showing no signs of getting warmer anytime soon(although I do keep trying to dress for spring, and end up freezing), and I think there’s nothing more satisfying than a nice cup of hot chocolate to put some warmth back into your bones.

Coconut milk is high in fat (don’t worry too much about this, it’s not a bad thing), meaning that it thickens up wonderfully when heated, creating a smooth and creamy hot chocolate. So I’m going to sit here, enjoy my drink and procrastinate some more, whilst dreaming of some sunshine.

Coconut hot chocolate

Serves: 1

Calories per portion: 81kcal

Carbs: 7.1g

Protein: 2.1g

Fat: 7.1g



  • 240ml coconut milk
  • 2 tbsp cocoa powder
  • sprinkle of dessicated coconut


  1. Measure and weigh ingredients, and add coconut milk to a small pan.
  2. On a low setting, heat the milk gently and stir in the cocoa powder.
  3. Once dissolved, remove from heat, pour into cup and sprinkle with dessicated coconut. Voilà!