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You are here: Home / About

About

Ewa Krzepisz, owner of Let's Eat Smart

Hi, I’m so glad you’re here!

My name is Ewa and I live on a little Island surrounded by water. Some of you might like to call it England. I haven’t always lived here though. I grew up in Poland. It was a beautiful outdoorsy, playing out till dusk kind of childhood, with lots of drawing, painting, cooking with mom and of course bread-making with my dad. I still remember those super lazy Sunday mornings, hair up in a messy bun and both of us covered in flour from head to toes, making bread at 8am. Ah, those were the days.

We eventually moved to England where I grew up and at the age of 15, I decided to give up meat and become vegetarian. My parents weren’t happy with my decision, and refused to cook meals ‘especially’ for me, which is when I started experimenting with food and making up my own recipes. And I fell in love with it!

Where do you get your food inspiration from?

I believe that cooking should be fun and recipes, flexible. I love food and this makes it really easy for me to become inspired to cook, and want to cook. I get my inspiration from pretty much everywhere, from traditional cookbooks, cooking magazines, Youtube videos, Instagram posts and.. local grocery store sales! If I see any good quality ingredients discounted, I buy them, then I try to come up with new recipes to utilise them.

Do you make a mixture of Polish and English food, or just whatever takes your fancy?

I cook and eat whatever takes my fancy. As much as I love traditional Polish cuisine, typical meals often contain a lot of meat, which I don’t eat. This means that Polish cuisine isn’t usually my go-to. I do however love a good “zupa ogórkowa” – a Polish soup made out of sour pickled cucumbers. It’s delicious, trust me.

What would you say to someone who has never baked/cooked before?

Have no fear. Cooking is fun! So don’t be scared to experiment and get a little creative. My most successful dishes come from concocting something with leftovers. Start with something easy, like a soup or a veggie stew, you’re bound to have some lovely vegetables in the back of your freezer. Soups and stews are some of the most underrated meals and also the most forgiving. They are the perfect place to start! Also, try to replace dried spices with fresh ingredients, such as onions, garlic, basil, thyme, lemons – the flavour of your meals will improve dramatically!

What inspired you to start blogging?

Just over a year ago, my interest in veganism turned into something more active and I decided that it was something I wanted to do. Living in the middle of Pershore in Worcestershire, where I have no access to fancy ingredients, going vegan seemed pretty much impossible. I struggled to find easy-to-follow vegan recipes and the ones I did find called for ingredients I’ve never even heard of, which is why I decided to start my own blog. I have never had a professional lesson and I am just an ordinary girl who loves cooking and attempting new recipes, and I just hope I can inspire others to not only start eating more heathy but also to encourage them to experiment in the kitchen. And to prove that healthy eating, really isn’t that hard.

How can I get in touch?

You can find me on social media – Facebook | Instagram | Twitter.

Hope to see you again real soon 🙂 Love, Ewa x


Meet Peanut

Peanut, the 6 year old Pomeranian has a really important role in the Let’s Eat Smart kitchen. She is the official taste taster – albeit a bit of a useless one – according to Peanut, everything mommy makes is scoff-worthy!

From bananas, spinach and peas, to nut butters and couscous burgers, she inhales and devours it all. So every time you follow one of my recipes and you see a photo of my delicious food… just know she’s just out of the shot, jumping up and down, trying to climb up my legs as I shoot.

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Welcome to Let's Eat Smart, a vegan food blog where everyone from novice cooks to professional chefs can find sweet and savoury recipes to inspire and treasure. Here you’ll find my favourite vegan recipes. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs.

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Recent Posts

  • Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)
  • Home-made Vegan Berry Yoghurt with Buttery Almond Crumble
  • Easy ‘cheat’ vegan yule log
  • Vegan Rum, Hazelnut & Marzipan Mince Pies
  • No-bake Chocolate Orange Dominosteine

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TOP RECIPES

Turmeric, Ginger and Garlic Vegan Flatbreads (yeast-free)

Home-made Vegan Berry Yoghurt with Buttery Almond Crumble

Easy ‘cheat’ vegan yule log

Vegan Rum, Hazelnut & Marzipan Mince Pies

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TAKE AN INSTA-PEEK

Pesto pasta! 🍝 yet another #veganuary favourite Pesto pasta! 🍝 yet another #veganuary favourite 🤩 Recipe for this beauty is on my blog, just search ‘pesto pasta’ in the search bar ☺️ link in bio ✨
Roasted tomato tagliatelle with garlicky panko cru Roasted tomato tagliatelle with garlicky panko crumb 🍝 #veganuary does not have to be boring! 🤩 Double tap if you like pasta! #pastalover #pastarecipe
Looking for #veganuary recipe inspo? Check out my Looking for #veganuary recipe inspo? Check out my blog for lots of delicious, nutritious recipes including these gorgeous stuffed bell peppers - Tender pepper, fluffy and flavoursome cauliflower rice filling and perfectly seasoned rich tomato sauce. Need I say more?
Easy Vegan Butternut Squash Mac n’ Cheeze 🧀 D Easy Vegan Butternut Squash Mac n’ Cheeze 🧀 Double tap if you want the recipe! 🤓
#macaronicheese #macandcheese #vegancheese #veganmacandcheese
AD Overnight Bounty Oats 🥥 1 cup porridge oat AD  Overnight Bounty Oats 🥥  1 cup porridge oats
3/4 cup coconut milk
1-2 coconut @biomel.life probiotic drinks depending on desired consistency
1/3 cup desiccated coconut  Place all ingredients into a large glass or container and mix until combined.  Cover the glass container with a lid and place in the fridge for at least 2 hours, ideally overnight.  Uncover and enjoy from the glass container the next day. Top with grated chocolate and more desiccated coconut if desired.
AD This week I’ve had the pleasure of working w AD  This week I’ve had the pleasure of working with one of my favourite hummus brands @chicpfood ✨ Their hummus is made from wonky veggies to try and reduce waste and their objective is to change people’s attitudes to food prep, consumption & waste.  Naturally I had to make some yummy flatbreads to dip into their delicious hummus. They came out amazing! 🤩  Turmeric, ginger and garlic vegan flatbreads 🫓 
Makes 4 small or 2 large flatbreads (which lasted about 0.5 seconds in my house - in other words - double the recipe 😂)  Ingredients 
* 130g plain flour
* 1 teaspoon baking powder
* 1/2 teaspoon sea salt
* 1 tsp turmeric
* 1 tsp ginger
* 1 tsp basil
* 1 garlic clove, minced
* 1 tablespoons olive oil
* 1/2 teaspoon golden syrup
* 90ml cold water
* Vegetable oil for cooking  Instructions  * In a large bowl, combine the flour, baking powder, salt, turmeric, ginger and basil. Once combined, add the garlic, olive oil, golden syrup and most of the water (save a little to add later if necessary).
* Mix using a silicone spatula to form a dough. If the dough seems a little dry, add the remaining water. Knead for 4-6 minutes then transfer onto a floured work surface, cover with a clean tea towel and leave for 5 minutes.
* Divide the dough into four (or 2 if making larger ones) pieces. Dust each piece in a little flour and roll into a disc. 
* Add two tablespoons of oil to a pan over medium heat. When the oil looks shimmery, add a flatbread and cook until golden on one side, flip and cook until golden on the second side (1 to 2 minutes on each side).
* Once cooked, transfer to a plate and cover with a clean tea towel to keep warm. Continue with the remaining flatbreads and if the pan looks a little dry, add a bit more oil before continuing.  #poweredbyplants #flatbreads #bread #veganuary #hummus
Scrambled Tofu 🌱 YAY or NAY? ✨ Here’s how I Scrambled Tofu 🌱 YAY or NAY? ✨
Here’s how I make mine:  Tofu scramble, a vegan alternative to scrambled eggs. Super easy to make, high in protein and ready in 5 minutes!  Serves 1:
160g silken tofu
1/4 tsp black Himalayan salt (contains sulphur which is what gives this recipe an eggy taste)
1/4 tsp turmeric powder
1/8 tsp ground black pepper
1/4 tsp garlic powder
1/2 tbsp vegan butter alternative for frying  Use a fork to crumble and lightly mash the tofu into bite-sized pieces.  Add a little butter to a frying pan and when hot, add the tofu, black salt, turmeric, garlic powder and ground black pepper. Using a wooden spoon, stir until well combined and cook over medium heat for 5 minutes, stirring occasionally. Serve immediately.
You guys seem to be absolutely LOVING my vegan cru You guys seem to be absolutely LOVING my vegan crumpet recipe making it the most popular recipe this month with over 650 views this month alone! Whoa! Not surprised as they are RATHER nice! 😉✨

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Welcome to Let's Eat Smart! Here you’ll find easy vegan recipes that don't sacrifice flavour. I love making homemade bread, curries, cakes and everything in between! My dog, Peanut, catches the crumbs. Read More →

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