Month: March 2014

It was Mother’s Day here in the UK this Sunday and my boyfriend is visiting from the US so I thought it was fitting that I make something to honour both occasions. Galettes are really great to make when you don’t have the patience or the time for a full-on pie.

INGREDIENTS
(Adapted from here)

For the pastry:

  • 1 cup/120g plain flour
  • 1 teaspoon caster sugar
  • 3oz/85g vegan butter cut into small pieces
  • 1 tbsp cocoa powder
  • 4 tbsp cold water

For the filling:

  • 1/4 cup/50g caster sugar
  • 1/4 cup/50g ground almonds
  • 4 plums or any other stone fruit (peaches, nectarines, whatever is in season) thinly sliced
  • a scattering of blueberries.

  1. Mix the dry ingredients together and cut the butter into chunks. Add the butter to the mixture and work it in, rubbing it in with your hands until it resembles a sort of coarse grainy texture.
  2. Add the water until it comes together to form a dough. Wrap the dough in cling film and refrigerate for at least 45 minutes-1 hour.
  3. Whilst the pastry is chilling, cut the fruit and mix together the sugar and almonds.
  4. Prepare a lightly greased baking tray.
  5. Once the dough is done chilling, unwrap it and roll it out into a rough disk shape on a  lightly floured surface.
  6. Transfer the dough to the baking tray and sprinkle half the almond sugar mixture on the dough. Leave the edges free of sugar.
  7. Start layering on the fruit working from the outside.
  8. Once the fruit is covering all the tart, sprinkle on the blueberries and the rest of the almond sugar.
  9. Fold over the edges of the pastry and press to seal.
  10. Preheat the oven to 350f and bake the galette in the oven for 25-30 minutes until the fruit is bubbling and golden brown.

Sarah xxx

Please follow and like us:
144

To me rhubarb has always been a ‘weed’ rather than fruit. We had 2 plants in my family garden that did NOT stop growing. When it was rhubarb season rhubarb was on the agenda most weeks. Saying that, I love rhubarb! Now it’s getting warmer Ice cream making is definitely acceptable. No fancy maker required and remember this is more of an ice but naturally creamy!

20140330-102531-am.jpg

 

INGREDIENTS

3 bananas ripest you can find FROZEN
200ml rice milk
400g rhubarb
350g caster sugar
50ml water
Juice half a lemon
1 vanilla pod- seeds only
Handful chopped hazelnuts
Scatter of brown sugar
METHOD
1. Bananas- freeze these in a container. Once frozen remove from the freezer to warm slightly whilst you make the ripple.
2. Make the rhubarb ripple.Cut rhubarb into 2cm rough chunks and place is a heavy bottomed pan. Add the sugar and the water.
20140330-103712 am.jpg 20140330-103729 am.jpg On the hob boil the mixture for about 10 minutes, the fruit will break down and the mixture will get thicker. Don’t worry the mixture won’t burn! Mix often. To tell when it’s done, have a plate in the fridge so it’s cool. Place a spoonful of jam on the plate and leave for a minute- you’ll want it to be slightly runny! Leave the mixture to cool completely. 20140330-104438 am.jpg 3. Whilst the rhubarb is cooling, make your banana Ice. Place bananas and rice milk in a food processor and blitz. Done! 20140330-104746 am.jpg 20140330-104809 am.jpg 4. Construct. In a plastic tub add a layer of banana mixture the a layer of rhubarb. Continue. With a knife lightly swirl through all the layers- DONT mix or you won’t have a nice effect. 20140330-105045 am.jpg 20140330-105107 am.jpg 5. Freeze! If you’re finding the ripple is sinking like mine did, don’t panic. Leave to freeze and thicken up a little then help swirl the mixture again.
6. Once completely frozen remove from the freezer for 20-30 minutes. Because we don’t have the cream it takes longer to melt.
7. Make hazelnut topping. In a plain frying pan, turn on the heat and add the nuts, constantly move the nuts so they don’t burn. Scatter the brown sugar until melted and take off the hob. Transfer flat to a cold plate to cool.
8. Construct! Spoon out the banana ice and top with the nuts. 20140330-105514 am.jpgBecky xxx

Please follow and like us:
144

Before I went vegan, I remember having a chicken Caesar salad binge for 5 days solid. I like everything coated in Mayo so caesar dressing was for fancy nights. I came up with this recipe and the dressing is fantastic. The chickpea croutons are a great gluten free alternative, but be warned, completely addictive. Bring on the binge.

20140326-075401 pm.jpg

INGREDIENTS
Chickpea Croutons
1 can chickpeas drained
1 teaspoon melted coconut oil
Squeeze of lemon
Squeeze of lime
1 tablespoon Seasoning- I used a ‘chilli and lemon’ seasoning, but paprika is fine
Pinch salt
Ground black pepper to taste

Caesar dressing
1 cup cashews, soaked for at least 2 hours
4 cloves garlic- 2 grated, 2 oven roasted, see below
Juice half lemon
Juice half lime
2 teaspoons nutritional yeast
1 teaspoon whole grain mustard
2 tablespoons olive oil
Ground black pepper, to taste
Pinch salt
1 cup water- add more if it’s too thick for you

Salad!
Anything you fancy, I used:
Romain lettuce chopped
Tomatoes
Half avacado

‘Chicken’
Any vegan preferable cut into strips for frying, I used seitan but firm tofu, frys strips, cheatin chicken etc are good!

METHOD
1. Start with your chickpea croutons- preheat oven to 220degrees. Mix the chickpeas, melted coconut oil, all seasonings, juices in a bowl until coated.
Transfer onto greaseproof sheet on a metal tray. Add 2 of the whole garlic cloves to roast along with the chickpeas. Cook in the oven for 40 minutes until crisp!

20140326-080910 pm.jpg
>

20140326-081049 pm.jpg

2. Whilst your chickpeas are crisping in the oven make your Caesar sauce! Add the soaked cashews, liquids, grated garlic, seasoning, yeast, mustard and water into a high speed blender and blend for about a minute until the sauce is smooth. Taste- I love garlic but if you’re not a fanatic like me use just one clove.
Remember to add your 2 oven baked cloves of garlic to the blend once soft- these will take the edge off your raw garlic taste.
Remove the yeast for gluten free!

20140326-081703 pm.jpg

20140326-081758 pm.jpg

3. Make your salad, chop everything up how you like and construct

20140326-082024 pm.jpg

4. 5 mins before your chickpeas are done, cook your ‘chicken’ so it’s ready to construct on the salad. Add on top

5. Remove chickpeas from the oven, they should be born with hints of black. Try not to eat these all at once…. Honestly though, best snack.
Drizzle the dressing into your salad and chicken, less is more with this. Scatter chickpeas on top, enjoy!

20140326-082603 pm.jpg

Becky xxx

Please follow and like us:
144

Saturday I was dreaming of macaroni and cheese. I was gonna make this really amazing sauce with roasted cauliflower but there were no cauliflowers in the supermarket! So here’s another recipe for roasted pepper mac n’ cheese. Good comfort food!

INGREDIENTS

  • 3-4 red peppers, cut into large pieces (I used a mix of red bell pepper and romano pepper)
  • 1 medium red onion, chopped
  • 2 cloves of garlic, pressed or minced
  • 6 tbsp vegan butter
  • 100g/3.5oz plain flour
  • 2.5 cups/600ml soy or other nut milk
  • 6 tbsps nutritional yeast (I like mine cheesier if you don’t, add 3 tbsps and do a taste test)
  • Salt and pepper
  • 1 tsp oregano
  • Grated vegan cheese
  • Pasta of choice (I used fusili)
  • Olive oil

  1. Start by pre-heating the oven to 350f/180c, chop the peppers into large strips and place on an oiled baking tray. Season with salt and pepper. Bake the peppers for 25-30 minutes until soft and slightly charred in places. If you are using romano peppers they will cook slightly faster.
  2. Once the peppers are done, remove them from the oven to cool.
  3. Add the vegan butter to a saucepan and start to heat until melted, add in the onions and garlic and cook until translucent.
  4. Add in your flour and start to stir the mixture vigorously with a whisk. The mixture will clump together.
  5. Start adding your soy milk slowly, making sure to keep whisking.
  6. Keep going until you have added all your milk, you should have a smooth white sauce now.
  7. Remove the pan from the heat.
  8. Add the peppers to a blender or food processor and pulse until smooth. You may need a little water to help this happen.
  9. Mix your blended peppers into the white sauce and add the oregano and nutritional yeast. Season with salt and pepper.
  10. Cook your pasta al dente and drain.
  11. Mix in your sauce and transfer to a casserole dish. Top with vegan cheese.
  12. Bake in the oven at 350/180 for 25-30 minutes until the top is golden brown and bubbling.

You don’t have to eat this baked of course, you can just eat it once the sauce is mixed in!

Sarah xxx

Please follow and like us:
144

I like a little treat on a Friday night in. So I went to my little local health food shop and paid an absolute fortune on one small raw cookie. Just one. It was only average, and now I have a small hole in my pocket.
After looking through my well stocked cupboard I definitely realised I could make these SO cheaply and quickly myself! So here you go!

20140314-090042 pm.jpg

INGREDIENTS
2 cups oats
1tbsp flaxseed
2tbsp cinnamon
1tbsp ginger ground
1tbsp mixed spice
2 tbsp coconut oil melted
2 tbsp agave
Juice half orange
1/2 cup raisins
1 cup dates
5 figs cut into into raisin sized pieces

METHOD
1. Blend the oats, flaxseed, cinnamon, ginger and mixed spice in a food processor till fine
2. Add the orange juice, melted coconut oil and agave to the mixture and blend
3. Add the dates, cut figs and raisins and squash with your hands until the fixture forms. Mould into shapes and enjoy!

If you’re gluten free change the oats to gluten free ones!

20140314-091340 pm.jpg

Becky xxx

Please follow and like us:
144

When I found a ravioli mold in our cupboard  I knew I had to make some!
For the filling here I’m using a recipe from Vegan Artisan Cheese so if you need a recipe for a filling, use the cashew cheese from our pizza post.

INGREDIENTS

For vegan pasta dough

  • 200g/7oz pasta flour or 00 flour (You want a really silky smooth flour)
  • 1/2 tsp salt
  • 2 tbsp olive oil
  • 1/2-3/4 cup/120-177ml water

For the filling

  • Cashew cheese from here or cultured cashew cheese from Vegan Artisan Cheese
  • 1/2 cup/45g basil leaves, cut into strips
  • 1/2 cup/45g sun dried tomatoes, cut into small pieces

 

  1. Place all your dry ingredients in a bowl and add half a cup of the water and the olive oil. Mix the dough with your hands until it forms a shaggy mass. If needed, add more water.
  2. Once the dough has come together, tip it out onto a lightly floured surface and knead for ten minutes until smooth and glossy.
  3. Leave covered to rest for ten minutes.
  4. Whilst the dough is resting, prepare the cashew cheese filling.
  5. Cut the dough into 4 equal pieces and roll each piece out very thinly.
  6. Dust the ravioli mold with flour.
  7. Lay one piece of dough over the ravioli mold and put a teaspoon of filling into each ravioli.
  8. Lay the second piece of dough over the top and lightly run a rolling pin over the top to seal the dough.
  9. Using a knife cut the dough into the separate ravioli and gently remove them from the mold. Use a fork to crimp the edges.
  10. Repeat for the remaining dough.
  11. Cook the ravioli in a large pan of salted boiling water for around 5 minutes.

Notes: I had some dough left but not enough to make more ravioli. I ended up rolling it out thinly and cutting it into strips. Left the strips to dry on a towel rack for about 20 minutes and then boiled them in salted water for 5 minutes. They were like a sort of misshapen linguine.

Sarah xxx

Please follow and like us:
144

In our house we LOVE spaghetti. The general pecking order when it comes to pasta is : spaghetti, gnocchi and orzo. Other pastas need not apply.
So obviously when I stumbled across this meat and cheese filled baked spaghetti on Pinterest (you can follow me here) I had to work out a vegan friendly version.

INGREDIENTS
Adapted and Veganised from here

  • 1 fist sized amount of spaghetti (A fist sized amount of cooked spaghetti fits comfortably in a 10 inch skillet)
  • 2-3 Romano peppers sliced thinly
  • A good scattering of couchillo olives
  • A good scattering of sun-dried tomatoes, cut into halves
  • Two handfuls of spinach
  • 3 tsps oregano
  • 1 tsp dill
  • 1 tsp thyme
  • 1/4 tsp red pepper flakes
  • Olive oil
  • Vegan cheese (I used Tesco’s Free From Soya Smoked)

  1. Preheat your oven to 375f/190c/Gasmark 5 and start heating a saucepan of salted water.
  2. Once the water has begun to boil, add the spaghetti. Stirring to make sure none sticks to the bottom.
  3. Slice your romano peppers into thin strips and set aside.
  4. Pour enough olive oil into the skillet to cover the bottom and stir in the dried herbs.
  5. Drain and chop the sun-dried tomatoes.
  6. Whilst the pasta is boiling, steam or saute the spinach until soft.
  7. Once the pasta is cooked al dente, drain and pour it into the skillet. Using tongs or a pasta spoon mix the spaghetti thoroughly with the oil and herbs.
  8. Add in the sun-dried tomatoes, olives and spinach making sure everything is thoroughly mixed.
  9. Scatter the spaghetti with cheese before layering on your peppers and then sprinkle more cheese on top.
  10. Bake the spaghetti for 30-45 minutes or until the peppers are soft.

Sarah xxx

Please follow and like us:
144

Last week I had a really bad craving for couscous but all we had in the house was bulgar wheat. So I made do. But I concocted this recipe on the tube at 7:30am last Saturday on the way to work and luckily I found some couscous!

INGREDIENTS

For the roasted butternut squash

  • 1 medium butternut squash, peeled and cubed
  • 1/4 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp tumeric
  • salt and pepper
  • 1 tbsp olive oil or liquid coconut oil
  • 1 can chickpeas, rinsed

For the couscous

  • 1 cup wholewheat couscous
  • 1 cup vegetable broth
  • 1 clove of garlic, smashed
  • 1 bay leaf
  • 1 red onion, cut into rings
  • 4 handfuls of spinach
  • salt and pepper

For the tahini yogurt sauce

  • 1 cup dairy free plain yogurt (I used soy)
  • 2 tbsps dark brown tahini
  • zest of one small lemon
  • 2 cloves of garlic, minced
  • salt and pepper
  1. Start by pre-heating the oven to 350f. In a bowl mix your spices, cubed butternut squash and olive oil before transferring to a baking tray.
  2. Roast the squash in the oven for 25 minutes.
  3. In the mean time, chop and seperate your onion into rings and place on a baking tray. Drizzle with oil.
  4. Rinse and drain your chickpeas. After 25 minutes, put the onions in the oven and add the chickpeas to the tray with the butternut squash.
  5. Return to the oven to roast for a further 10-15 minutes, until the squash is golden brown, the chickpeas have a little colour and the onions are soft.
  6. Steam or blanch your spinach.
  7. To make the sauce, add all the ingredients to a blender or food processor and mix until smooth.
  8. To make the couscous, boil your stock in a saucepan with the crushed garlic clove and the bay leaf. Infuse for 5 minutes.
  9. Pour the stock over the couscous and leave covered for 6 minutes. Fluff the couscous with a fork and stir in the spinach and onions.
  10. Serve the couscous topped with the roasted squash and chickpeas and a drizzle of yogurt sauce.

Sarah xxx

Please follow and like us:
144

Yesterday was Pancake Day! Or Shrove Tuesday or Fat Tuesday, however you want to call it. It’s definitely one of our favourite days of the year because it’s okay to eat pancakes for dinner and for dessert.

Our pancakes in Britain are what everyone else would call crepes, but for consistency I’m gonna be calling them pancakes for the remainder of this post.

Becky – Pancake flipping Queen!

INGREDIENTS

For the pancake batter
Adapted from here

  • 4tbsp vegan butter melted
  • 1/2 cup/118ml nut milk (We used soy milk)
  • Slightly less than 1 cup/207ml water
  • 1/4 tsp salt
  • 1 cup/128g flour

For the savoury pancake filling

  • 1 medium red onion, chopped finely
  • 3 small cloves of garlic, minced or pressed
  • 200g chesnut mushrooms, sliced
  • 3 handfuls of spinach
  • salt and pepper
  • 1/2 cup/64g vegan cream cheese
  • 1 tbsp dried dill

For the batter:

  1. Melt the butter and then whisk or blend all the ingredients together until smooth and no lumps remain. Pour into a bowl and let rest in the fridge for 30 minutes.

For the filling:

  1. Chop the onion and mince the garlic. Heat a saucepan on a low-medium heat and add olive oil. Saute the onions until translucent and add in the garlic.
  2. Next add the mushrooms, salt and pepper and the dill. Cook until the mushrooms begin to give off their liquid.
  3. Add the spinach and cook until wilted.
  4. Add the cream cheese, stirring until it is all melted.
  5. Remove from the heat and set aside.

To cook the pancakes heat a frying pan over a medium-high heat until you can feel the heat coming off the pan. Add the olive oil and swirl it around. You’ll know when it is ready when a small amount of batter flicked into the pan starts to sizzle immediately. Using a ladle, scoop out half the pancake batter and pour into the pan, swirling to cover. Cook each side until golden brown and transfer to a plate. Fill your pancake with filling and roll it up like a cigar! Place in an oven proof dish covered with foil in the oven to keep warm whilst you make the rest.

For our sweet dessert pancakes we had the choice of fillings of :

  • Bananas
  • Chocolate
  • Golden syrup
  • Maple syrup
  • Biscoff spread
  • Lemon and sugar (A classic!)
  • Justin’s chocolate hazelnut spread

Becky and Sarah xxx

Please follow and like us:
144

Today I combined three of my favourite things: snickerdoodles, chai and donuts!

INGREDIENTS

For the donuts

(adapted from Ms Cupcake’s book)

  • 3 tbsp vegan butter
  • 170ml/5.7fl oz plant based milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tbsp vanilla extract
  • 340g/12oz self-raising flour
  • 2¼ tsp dried active yeast
  • 1/2 tsp ground cinnamon
  • 2 chai tea bags
  • Vegetable or sunflower oil to fry

For the spiced sugar

  • 1/4 cup/50g sugar (I used brown)
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp mixed spice

  1. Start by melting the butter on a low heat, add in the milk, sugar, salt, vanilla and the two tea bags. Warm the mixture for a bit then take off the heat and leave to cool for ten minutes. Discard the tea bags.
  2. Whilst the mixture is cooling mix the flour, yeast and cinnamon in a big mixing bowl.
  3. Add in the butter mixture and mix until it comes together in a shaggy dough. Tip out onto a light floured surface and knead until smooth – about ten minutes.
  4. Return the dough to the bowl and leave, covered for 1 hour to rise.
  5. Whilst the dough is rising, make the spiced sugar. Mix your spices and sugar in a deep sided bowl and set aside.
  6. Once the dough has risen roll it out to around 1 inch thick and cut out your circle shapes, I got 7 from mine but it really depends on the size of your cutter. Using a smaller cutter cut out a hole in the middle of the circles.
  7. Cover the donuts and donut holes and leave them in a warm place for another hour to rise.
  8. Heat your oil in a deep sided pan until it reaches 160c, I use a candy thermometer to measure. 
  9. Once your oil is hot fry your donuts and donut holes in batches. They will take hardly any time to brown – around 30-50 seconds each side. 
  10. Remove the donuts from the oil with a slotted spoon and then put them to drain on a wire rack. 
  11. Whilst the donuts are still warm put them in the bowl with the spiced sugar and roll them around to coat.

Enjoy!

Sarah xxx

Please follow and like us:
144