Guest Bloggers

Hannah Sunderani

I was born and raised in Toronto, Canada. And recently spent four years living abroad in France.

I won’t lie, being vegan in France was not easy. In a country where cheese, charcuterie, and foie gras is rooted in tradition, let’s just say my plant-based diet wasn’t always embraced. Explaining my diet at restaurants often resulted in confused servers, and one time resulted in receiving half a cooked carrot as my main course. What they did with the other half I’ll never know…

With that said, living in France certainly enhanced my cooking and how I think about food – from how it’s grown, to market/local shopping and how it’s served on your table. For that I am eternally grateful.

It’s no secret that the French way of life revolves around good food and drink at every occasion, no matter how big or small. And this mantra has lived on my cooking to make each meal worth celebrating, be it a simple creamy chia pudding or a savoury mushroom risotto.

I love to share recipes that are simple to create, fun, and full of flavour. Eating plant-based should never compromise on taste.

Certainly, food is my love language. And I love spending every waking minute thinking, cooking, and creating delicious recipes for my loved ones.

I believe that anyone can cook plant-based! In fact, I’m a self taught cook and food photographer. So trust me when I say that If I can do it, you can too.

But you might be wondering why I decided to go plant-based? It’s a long story, so I’ll try and keep it short.

WHY I WENT PLANT-BASED

My plant-based journey started in my early 20s, when I lost my first boyfriend, and my first love, to cancer. It was a very stressful time and I ended up developing IBS and other gut health problems.

It was recommended by GI specialists to take pills for the rest of my life, to keep my digestion in check. Which I tried at first, but after a year of struggle I turned to food for medicine.

I cut out many foods, including processed foods, dairy, gluten and refined sugars. It was really difficult at first because I didn’t know how to cook for this new diet, but it taught me how to make healthy and wholesome meals that allowed my body to heal, and led me to the world of plant-based eating.

With this lifestyle change my stomach problems began to vanish, I suddenly had more energy, I could think clearer, and weaned off the pills. Since then, I’ve introduced some foods back into my diet, like whole grains, but I’ve chosen to continue a plant-based lifestyle because of it’s benefits to health, humanity and the environment.

After watching my body thrive on plants, and opening my eyes to factory farming, animal suffering, and its effects on our environment; plant-based eating has never seemed more right for me.

WHY THE NAME “TWO SPOONS”?

These are plant-based recipes worth sharing! When you’re dining out, and the waiter brings you a gorgeous dessert, they always accompany it with an extra spoon. That’s because they know your sig. other, or your bestie will be pining for a bite. Certainly, you won’t be alone in enjoying these recipes.

7 Recipes by Hannah

Sushi Donuts

Sushi Donuts are a fun and easy way of enjoying Sushi without all the rolling and can be made sweet or savory!

Chocolate Cake With Berries and Cream

If you've ever baked a cake before then you can make this recipe. Just double the recipe to make two cakes and then throw one of top of the other! (In a gentle and calculated manner of course). It's as simple as that. A piece of cake, one might say.

Easy Vegetable Lo Mein

This vegetable lo mein is light and healthy, yet comforting with its noodle base and umami sauce. No doubt, it's a crowd-pleasing dish.

Quinoa Chickpea Salad

Here's an easy and vegan quinoa chickpea salad recipe for you. Made with fresh veg, herbs, chickpeas, pumpkin seeds and quinoa.

Creamy Vegan Butter Chicken

A very easy recipe for vegan butter chicken, made with tofu and a simple vegan butter chicken sauce.

Vegan Queso Dip

This Vegan Queso is a smooth and creamy, fiery cheesy dip that you can enjoy with tortillas and fresh veg. Or, as a creamy cheesy sauce to top on tacos and burritos.

Vegan Blueberry Scones

Although making scones might seem intimidating, I promise this recipe is simple and straight forward!