i am deliberate and afraid of nothing

- audre lorde

© safiya robinson and sisterwoman vegan, 2020. unauthorized use and/or duplication of this material without express and written permission from this site’s owner is strictly prohibited. excerpts and links may be used, provided that full and clear credit is given to safiya robinson and sisterwoman vegan with appropriate and specific direction to the original content.

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February 8, 2020

my mum is african american, so i grew up on the thick and fluffy pancakes of ihop fame, but for some reason english people prefer the crap (crepe) version... luckily, spelt and buckwheat naturally rise less than wheat, especially without an egg binder, so i consider these a happy medium. they're based on a recipe i learned while working at paradise plantbased in kensal rise. this recipe is super easy and nutritious but still also somehow feels rich and deca...

January 11, 2020

when i was in primary school my dad and step mum got SUPER into macrobiotic cooking, so miso was a key feature in a lot of my meals growing up. miso is a traditional japanese seasoning made by fermenting soybeans, salt and koji, but there are lots of different variations. this recipe uses brown rice miso and home made veg stock to create a rich soup base full of umami and nutrients! as a fermented food, miso is great for gut health.

i really recommend making...

January 11, 2020

erykah badu says that vegan food is soul food in its truest form.

“soul food depends on what you put in it. i don't mean spices either. 

if you have a serious, loving, creative energetic attitude towards life, when you cook, you cook with the same attitude. food changes into blood, blood into cells, cells change into energy which changes up into life and since your lifestyle is imaginative, creative, loving, energetic, serious, food is life. you dig...

June 10, 2018

Serves 4



1 tsp coconut oil

1 whole scotch bonnet pepper

3 bay leaves

2tsp allspice

6 cloves garlic

3 spring onions

1 small onion

5 sprigs of fresh thyme

2 tsp smoked paprika

1 teaspoon sea salt

½ teaspoon black pepper

3 cups cooked kidney beans

2 white potatoes, cubed

2 carrots, sliced

½  cup water                 

2 cups coconut milk

chickpea spinners (dumplings)

  • ½  cup...

June 3, 2018


dry mixture

  • ¾  cup spelt flour

  • ¼ cup chickpea flour

  • 1 tbsp cornstarch

  • ½  tsp sea salt

  • ½ tsp celery salt

  • 1 tsp thyme

  • 1 tsp cayenne pepper

  • 1 tsp white pepper

  • 1 tsp black pepper

  • 1 tsp onion powder

  • 2 tsp garlic powder

  • 1 tsp smoked paprika

  • ½ tsp oregano

  • 3 tbsp  nutritional yeast

wet mixture

  • ¼ cup hot sauce

  • ½ cup unsweetened non-dairy milk

  • 1 tablespoon Dijon mustar...

May 6, 2018

Traditionally served at Christmas, this recipe is sweet and refreshing and perfect for summer BBQ's. Sorrel also has great health benefits. Unlike most sorrel recipes, I like to keep it raw.


¾ cup coconut sugar (add more to taste)

3 inches ginger

2 cups dried sorrel (hibiscus)

6 cups water

1 lime, sliced

1 orange, sliced

10 whole allspice berries

3 cloves

1 cinnamon stick

Sparkling water


Blend together the water, sugar and ginger.

In a large bowl, comb...

April 29, 2018

This is my favourite vegan brunch (except for vegan smoked salmon… recipe coming soon!), and it’s quick, simple and high in protein. You can get chickpea flour or besan from most supermarkets in the good ol ‘world foods’ aisle and it’s amazing value for money. Kala namak, or black salt is sulfurised so has an eggy taste that’s perfect for recreating those familiar flavours.

Serves 2


¾ cup chickpea flour

1 cup water

1 tsp sea salt

1 tsp kala namak

2 tb...

April 22, 2018

 It can be quite difficult for some of us to incorporate raw food into our diets, but all this sun we've been having calls for something light, fresh and quick like this easy spring salad. 


Handful of radishes

Handful of cherry tomatoes, halved

½ cucumber

½ bunch of coriander

2 tsp sumac               

½ head of your favourite lettuce, torn

1 red onion

½ spring onion, sliced

1 cl...

April 15, 2018

'A ital food dis, mi jus chop up some vegetables and put dem inna di pot wid some herbs and let it simmer'

- Bobo Tafa

when most people think about Jamaican cooking meat is usually the first thing that springs to mind, but in rastafari culture unity with nature is very important. ital food is a natural way of cooking that avoids processed food, additives, oil, salt and sugar. This is my go to meal when I want something quick, filling and simple and the f...

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