Category: Quick

Sometimes you want to eat your smoothie and not drink it! This is a great way of getting in the greens without actually having to eat them!

This recipe makes approximately 2 smoothie bowls depending on your size of bowl!

INGREDIENTS

  • 2 medium oranges, peeled, pith removed
  • 1 banana, peeled
  • 1/2 cup frozen berries of your choice (mine included redcurrants. raspberries, blackberries and blackcurrants)
  • 1 cup spinach, torn into smaller pieces
  • 1 tsp baobab powder (optional)
  • 1 tsp maca powder (optional)
  • 16oz/450ml nut milk of your choice (I used soy)
  • 1 scoop vegan protein powder of your choice (I use Sunwarrior warrior blend in vanilla)
  • Optional toppings: desiccated coconut, granola, cocoa nibs, pumpkin seeds, fresh fruit etc.

Everyone stands on their chair to take photos of their blender contents, right?

  1. Add the peeled fruit to the blender. Then add the frozen berries, maca, baobab and protein powder. Top with the spinach. Pour over the soy milk. Blend on high until smooth.
  2. Pour into a bowl and garnish with your favourite toppings. Grab a spoon and enjoy!
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Seemed appropriate on Friday the 13th to make something for Valentine’s Day tomorrow. What’s better than chocolate covered marzipan?

You can knock this recipe out in about 15 minutes so it’s a great “Oh god I forgot it’s Valentine’s Day” gift for that special vegan in your life.

INGREDIENTS

  • 60g/2oz 70% dark chocolate
  • 130g/4.5oz golden marzipan
  • 1 vanilla bean, scraped
  • 1 tsp coconut oil
  • Pinch of salt
  • Heart shaped molds or cookie cutters.

  1. Start with the marzipan. If you have a heart shaped mold, press the marzipan into the mold and pop it out. You can also use a heart shaped cookie cutter – roll out your marzipan to about 1/2 inch thick and cut with the cookie cutter. The other alternative is to draw your own template! Draw a heart on a piece of paper, cut it out and then cut around the template on your marzipan using a sharp knife.
  2. Put a heatproof bowl over a pan of boiling water, add the chocolate, vanilla, coconut oil and salt. Stir until completely melted.
  3. Line a baking tray with a piece of parchment paper.
  4. Remove the bowl from the heat and using a spoon and a fork carefully dip the marzipan hearts into the chocolate mixture. Turn to coat and then remove from the chocolate. Tap off the excess chocolate.
  5. Put the chocolate covered marzipan hearts on the parchment paper and place in the fridge for about 10 minutes to harden the chocolate.
  6. Once cooled, box up the chocolates!
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The other morning before work I had a very spirited conversation with my fiance about vegan bacon. I’ve tried coconut bacon, seitan bacon, fakin bacon, tempeh bacon..you name it. But never really mushroom bacon…so I thought I would give it a whirl. Mushrooms are great for soaking up flavour!

I also have a confession to make:

I really, really don’t like raw tomatoes

So in this sandwich, I’m using sun-dried tomatoes because let’s be honest they are far superior to their raw counterparts.

This recipe makes enough for 2 people with a little bit of portbello bacon left over!

INGREDIENTS

For the mushroom bacon

  • 2 medium sized portobello mushrooms, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tbsp tomato ketchup
  • 1 tbsp maple syrup
  • 2 tbsp light soy sauce or liquid aminos
  • 1 tsp shiro (white) miso
  • 1/4 tsp Hickory liquid smoke
  • 1/4 tsp smoked paprika
  • Black pepper to taste

For the avocado mayo

  • 1 avocado, mashed
  • 2 tbsp vegan mayo of your choice – I used Just Mayo
  • Salt and pepper to taste

To assemble

  • 4 slices of bread of your choice
  • Oil packed sun-dried tomatoes – drained of excess oil
  • Lettuce of your choice – I used a mixture

 

  1. Start by mixing your mushroom marinade. Whisk all the ingredients together in a small bowl. Lay the mushroom slices out on a dish and pour over the marinade. Using a pastry brush, brush the marinade over the mushrooms, making sure to cover them properly.
  2. Cover the mushrooms and leave to marinate for at least 30 minutes.
  3. Meanwhile make the avocado mayo, pit and peel the avocado then mash the flesh in a small bowl. Stir in the mayonnaise and season to taste. It will resemble a pale guacamole. Set aside.
  4. Once the 30 minutes is up, heat a tablespoon of olive oil in skillet on a medium heat. Add the mushrooms in stages so as to not crowd the pan. Cook for 3-5 minutes each side or until the edges become crispy. Repeat for the remaining mushrooms.
  5. Assemble your sandwich! Spread the avocado mayo on one slice of bread then layer with the mushroom bacon, drained sun-dried tomatoes and lettuce. You can add a little extra avocado mayo to the top piece of bread if you wish!
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Hummus is one of the vegan food groups. The others being peanut butter, nutritional yeast and tofu. I can eat hummus for breakfast. Here’s my take on a beet hummus which I’ve paired with some smokey pita chips! Look at that beautiful colour!

INGREDIENTS

For the hummus:

  • 3 medium beetroot, scrubbed clean
  • 1 can of chickpeas, rinsed
  • 2 cloves of garlic
  • 2 tbsps brown tahini
  • 2 tbsps olive oil
  • 1/2 tsp salt
  • Juice of half a lemon

For the smokey pita chips

For the hummus.

  1. Start by cooking your beets. Scrub them clean and then add to a saucepan of boiling water. Cook the beets for 40-45 minutes or until a knife slides in easily. Drain the beets and set aside in the fridge.
  2. Whilst the beets are cooling, rinse the chickpeas. At this point, if you want a smoother hummus you can remove the skins of the chickpeas. Using your index finger and thumb, pop the chickpeas out of their skin and discard the skins. This will take a little while – in this case I’ve left the skins on for a more “rustic” looking hummus.
  3. Once the beets have cooled, peel them and add them with the chickpeas, garlic, brown tahini, olive oil, salt, and lemon juice to a food processor.
  4. Process on high until the hummus is smooth. Store in an airtight container in the fridge. Before serving drizzle with olive oil and sprinkle with sesame seeds.

For the pita chips

  1. Preheat the grill to a medium heat. Using scissors cut your pita into small triangles.
  2. In one shallow bowl or dish add the olive oil. In another shallow bowl add the smoked paprika and salt.
  3. Rub each side of the pita triangles in the olive oil and then the smoked paprika.
  4. Grill the pita triangles for 1-2 minutes each side until crispy, making sure not to burn them.
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We had really good intentions for our chestnuts, We were going to eat them with brussel sprouts on Christmas Day. In end, that didn’t happen.

With a leftover box of chestnuts I obviously had to make some truffles. These are SUPER rich tasting so be careful! They’re also incredibly delicious. I recommend storing them in the fridge in an air tight container or they might melt all over the place.

INGREDIENTS

  • 200g chestnuts, cooked and peeled
  • 200g dark chocolate
  • 3 tbsp maple syrup
  • Pinch of salt
  • 1 Vanilla pod, scraped or 3 tsp vanilla extract
  • 1 tbsp coconut oil
  • 2 tbsp Cocoa powder for dusting

  1. In a food processor, pulse the chestnuts until broken into small pieces. Add in the maple syrup and salt. Pulse again until the mixture comes together to form a paste.
  2. In a bowl over a saucepan of boiling water, melt the chocolate with the coconut oil and stir in the vanilla paste or extract.
  3. Pour the melted chocolate into the chestnut paste and pulse on high until combined.
  4. Scrape out the paste into a bowl and chill in the fridge for at least 30 minutes.
  5. Line a baking tray with grease proof parchment paper.
  6. Once chilled, using a teaspoon, measure out the truffles and roll into uniform balls. Roll in cocoa powder to coat.
  7. Place the truffles onto the baking tray. Repeat with the remaining mixture.
  8. Chill the truffles in the fridge for another 30 minutes to 1 hour or until firm enough to handle.

Using a teaspoon measure made around 18 fairly large truffles. If you want a bigger quantity, use a 1/2 or 1/4 tsp measure instead.

Sarah xxx

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Finally had some time and motivation to blog some kind of recipe. Whilst I was in the US I had some cashew milk and remembered why I liked it so much. I have about 3kg of cashews stashed in the house  so I decided to make some!

INGREDIENTS

  • 1 cup of raw cashews, soaked in warm water with a pinch of salt for at least 8 hours, preferably overnight
  • 2 cups water
  • 1 tbsp maple syrup (I used grade A)
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp cinnamon
  • 1/4 tsp grated nutmeg
  • Nut milk bag

  1. Start by rinsing your soaked cashews, give them a good proper rinse. You’re rinsing off all the stuff that would give you a bad stomach so do it properly!
  2. Add cashews and water to the blender and blend on high for 1 minute or until smooth.
  3. Get a big bowl or jug, line it with your nut milk bag and pour in your blended cashew water mixture.
  4. Slowly start to squeeze out the liquid. Keep squeezing until there is nothing left. You will be left with some squishy looking nut pulp – you can keep this to use in other smoothies or granola!
  5. Give your blender a quick rinse and pour the cashew milk back in.
  6. Add the vanilla, cinnamon, nutmeg and maple syrup and blend until combined.
  7. Test it to see if it’s sweet enough, if not add more syrup.
  8. Bottle and leave in the fridge to chill.

 

(In my experience the milk generally lasts 1-2 days before it starts to go bad)

 

Sarah xxx

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You know what’s annoying? This:
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Why do I have so many packets of the same seed? I had a cupboard clear out and decided that was it, let’s use some sunflower seeds. I used to love those Parmesan thins so here’s my vegan alternative! As a little bonus they are gluten free too, sneaky.

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INGREDIENTS

  • 125g Brown rice
  • 1 cup sesame seeds
  • 1 cup sunflower seeds
  • 2 cloves garlic, pressed into paste
  • 2 tbsp soy sauce (don’t use if you’re gluten intolerant! Replace with additional water)
  • 2 tbsp paprika
  • 1 tsp dried pepper flakes
  • 1 tsp ground pepper
  • 2 tsp salt
  • 1 flax egg
  • 1/4 cup lukewarm water
  • 3 tbsp nutritional yeast

METHOD
1. Cook the brown rice as per packet instructions. Rinse and drain.
2. Add the sesame and sunflower seeds to the drained rice. Using your hands heavily squash so the rice begins to break up and the seeds combine.
3. Add the garlic, soy sauce, paprika, pepper, chilli flakes, salt, flax egg and the water and combine using a fork- you can still use your hands but the garlic will stick into your hands for weeks!

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4. Transfer half your mixture onto a sheet of baking paper. Covering the top with another sheet like a sandwich, use a rolling pin to press the mixture out evenly. Get it as thin as you can or you won’t get a snap!
Mine resembles a square looking Australia.

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5. Sprinkle half the nutritional yeast on top and lightly splash with water to help stick. Do the same 4 and 5 process for the other half of the mixture, this is due to the size!

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6. Place in the oven at gas mark 8/230degrees for 10-15 minutes until the thins have dried out and slightly burnt on the edges.

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7. Remove from the oven and leave to cool. To serve snap into desired pieces! Dip into all the things.

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Becky xxx

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Recently I was doing a little online food shopping and I came across Provamel’s new Macadamia milk  and I knew I had to try it. I had my first experience with Macadamia nut butter in LA back in November of last year so my love affair with macadamias is long standing.

This morning I was struggling to think what to have for breakfast….then I remembered the macadamia milk

INGREDIENTS

  • 3/4 cup/67.5g steel cut or rolled oats
  • 1 1/2 cup/354ml Macadmia milk
  • 1/2 tsp vanilla extract – the real stuff!
  • 1/4 cup/33g macadamia nuts
  • 1 1/2 tbsp spiced sugar (recipe from our chai snickerdoodle donuts here – I have a jar of this in the kitchen to use whenever)
  • Date syrup to taste

  1. Measure the oats and add them to a large saucepan. Cover with the milk and heat gently on a medium to low heat.
  2. Stir in the vanilla. Cook for 5-10 minutes.
  3. Whilst the oats are beginning to cook, roughly chop the macadamias. Using a dry pan on a medium heat toast the nuts until golden brown and fragrant. Set aside.
  4. After 5-10 minutes the oatmeal will have started to thicken, stir frequently to avoid sticking. Cook to your desired thickness then remove from the heat.
  5. Whilst still warm stir in the spiced sugar.
  6. Transfer to a bowl and top with the macadamia nuts, date syrup and a splash more macadamia milk.

 

Sarah xxx

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This month is Vegan MoFo, a month dedicated to celebrating all things vegan. You can read more about Vegan MoFo on the website and Facebook.

Obviously when we found out about Vegan MoFo we couldn’t say no. The general goal of MoFo is to blog about all things vegan at least 20 times in the month. We will try our best!

For the first of our Vegan MoFo recipes I bring you another soup! A warming, slightly spicy soup for Autumn.

INGREDIENTS

  • 650g/6.5 cups baby plum tomatoes
  • 2 medium yellow onions, diced
  • 2 tbsp Thai red curry paste
  • 1 lime, juice and zest
  • 400ml/14fl oz full fat coconut milk
  • Olive oil
  • Pinch of sugar

  1. Preheat the oven to 350f.
  2. Rinse and drain the tomatoes. Toss on a baking tray with a tablespoon of olive oil. Season with salt and pepper.
  3. Roast the tomatoes in the oven for 20-25 minutes until soft, burst and slightly blistered.
  4. Whilst the tomatoes are roasting chop the onions and fry them gently in a medium sized saucepan until softened.
  5. Once the onions are softened, add the curry paste and stir to incorporate. Cook the paste for 2-3 minutes before removing the pan from the heat.
  6. Stir in the lime juice and zest.
  7. Scoop the onion paste mixture into a blender and add the roasted tomatoes. Pour over the coconut milk and add a pinch of sugar (brings out the tomato flavour!)
  8. Blend on high until smooth and then transfer back into the saucepan to heat through.
  9. Serve sprinkled with a little lime zest.

(This can be easily modified for an immersion blender. Simply transfer all the ingredients to a big saucepan with high sides and blend until smooth before heating)

Sarah xxx

 

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I’ve been craving soup all week. I don’t know if it’s the sudden drop in temperature (in August?! Come on now!) or that it’s getting darker earlier but anyway, SOUP! The creamy secret of this soup is not a soy cream or coconut milk but actually plain old boiled cauliflower. Seriously, it works!

INGREDIENTS

  • 1 large onion, diced
  • 2 cloves of garlic, minced (mine were fairly large because I am a garlic freak but you can use whatever size you like)
  • 3 small parsnips
  • 6-7 small carrots
  • 3 Bay leaves
  • 3 sprigs of Rosemary
  • 1/4 of a medium sized cauliflower
  • 1 quart/2 litres vegetable stock or 1 vegetable stock cube mixed with boiling water
  • Olive oil 

  1. Start by heating a large saucepan on a low heat and adding a tablespoon of olive oil. Add your diced onions. Cook until almost soft and add the minced garlic. 
  2. Whilst the onions and garlic are softening, prepare the carrots and parsnips. Top and tail the carrots and peel them if necessary then cut into rounds. Set aside. Top and tail the parsnips, peel them and then split them into halves and then quarters. Remove the fibrous, woody part in the middle. Chop into small chunks.
  3. Prepare the cauliflower by cutting a wedge shape (approximately 1/4 of a medium sized cauliflower) and then removing the stalk and outside leaves. Break into florets. 
  4. Add the bay leaf, rosemary, carrots and parsnips to the saucepan. Cook on a low heat for approximately 10 minutes or until beginning to soften.
  5. Add your vegetable stock to the saucepan and bring to the boil. Reduce the heat to a simmer and cook for 15-20 minutes or until all the vegetables have softened.
  6. Whilst your soup is cooking, add the cauliflower florets to another saucepan, cover with water and bring to the boil. Boil until tender.
  7. Drain your cauliflower and – depending on your blender type either add it to the blender goblet or put it into the soup saucepan.
  8. Discard the bay leaves and rosemary sprigs.
  9. If using an immersion blender, blend the soup until smooth. If using a regular blender like me, ladle the soup vegetables and broth into the blender goblet. Blend the mixture on high until smooth.
  10. Wipe out the saucepan and return the soup to the pan, bring to the boil and then reduce the heat. Season with salt and pepper to taste before serving.

Sarah xxx

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