Beans, books, festivals and a monthly column. It’s been quite a week.

Rebel Bites | Monday 20th July

Beans, books, festivals and a monthly column. It’s been quite a week.

I don’t quite know where to start so I’m just going to go chronologically and hope for the best.

The beans thing.

So. Fourteen thousand new followers in a matter of days. Because of beans.

I’ve been quietly obsessed with beans for decades and apparently I’m not alone - which is both validating and fun. I’m definitely not complaining!

If you’re one of the people who found me via the beans carousel - hello, welcome, you’re going to fit in perfectly here. We talk about beans a lot. And tomatoes. And toast. And occasionally about going to Wales instead of the Lake District and eating things over a fire pit.

Three hundred thousand of you now on Instagram. I genuinely can’t quite believe it. Thank you, again x

The book.

This arrived at the weekend!

The Slow Cooked Vegan. My seventh cookbook. Out in October. I’ve been working on this one for what feels like forever and holding the actual physical copy for the first time is one of those moments that never gets old no matter how many books you write.

I cannot wait to share more of it with you. There will be recipes, there will be behind the scenes bits, there will be a proper celebration of it here on Rebel Bites over the coming months. Watch this space.

The column.

I’m so excited to tell you - if you haven’t already spotted it - that I now have a monthly column in Vegan Food and Living magazine, celebrating seasonal food. The August issue is out now and I am in it.

If you want to grab a copy, I have a discount code for you: use REBEL at checkout for your first issue completely free. I’d love you to read it.

The festival.

Right. So in less than two weeks I will be at Bestival in Dorset, doing cooking demos and a panel talk in lovely Gemma Ogston’s wellness tent with my brilliant friend Bettina Campolucci Bordi. We are going to be talking about food and plant-based cooking and all the things we love and I am genuinely so excited about it.

And then on Sunday I will be dancing to Fat Boy Slim, who apparently has an entire day takeover, and I will absolutely be dressing up. Obviously.

Wellness tent by day. Fat Boy Slim by night. This is my life and I love it.

It feels like a lot of good things are happening all at once and I want you - the people who’ve been here reading these posts, some of you for a long time - to be the first to know about all of it.

Lots more soon!

If you’re not already a paid subscriber and you want the extra bits - bonus recipes, what I’m obsessing over, the behind the scenes stuff - you can upgrade below. It means a lot.

Love, Niki xxx

This week’s exclusive recipe is a good one.

Stuffed peppers get a bad reputation. They’ve got a slightly sad, 1980s dinner party energy that I think puts people off. But these? These are completely different. We’re talking golden roasted peppers piled high with the most flavourful mango chutney coconut rice, warm spices, loads of fresh herbs and a swirl of coconut yogurt on top.

It’s bright, it’s creamy, it’s a little bit unexpected - and it looks absolutely stunning on the table.

This is an exclusive recipe for paid subscribers, as a little thank you for being here. I hope you love it as much as I do.

If you’re already a member of the Rebel Recipes Club, you’ll find this recipe waiting for you in the app too at https://rebelrecipes.theclubb.co🌶️

The full recipe is below 👇