Month: May 2014

A curry is not complete with a Naan and at least 3 sides with onion bajis as compulsory. Once you’ve made your first Naan trust me, you’ll never buy shop brought again!

If you’re terrified of the bread/yeast world like I used to be, there’s no need to with this. They puff up beautifully once cooked. This is a Muma thoroughly trailed and tested passed on treat.

250g Strong white bread flour
5g salt
5g dried yeast
80ml coconut milk
80ml tepid water
1 tablespoon mango chutney
60g sultanas
Olive oil (for frying)

1. Put the flour into a large bowl and add the salt to one side. Add the yeast to the other side so they do not touch. _G102786
2. In a jug, mix the water and coconut milk together. Pour about 140ml of the mixture into the flour bowl and combine with hands. Add the remaining 20ml if you feel the mixture is too dry!
3. On a lightly oiled surface pour out the dough and knead for ten minutes until smooth and glossy. Shape into a smooth ball and transfer back into the bowl and cover with a tea towel, leave to prove for an hour in a warm place.
4. When your hour is up, tip the dough out onto your oiled surface and knock out the air in the dough. Flatten slightly and add the sultanas and mango chutney like pizza toppings!
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5. Knead the fillings into the dough – fold the dough over the ingredients pressing firmly as you go. Don’t over knead, you’ll want marbling mango!
6. Cut the dough into 4 and shape piece into a ball shape. Flatten each round with you fingertips and roll with a rolling pin further until they are about 5mm thick.
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7. Leave to prove again for half an hour under a dry tea towel.
8. Fry! Add a teaspoon of olive oil to a hot pan and place the naans in one at a time. Fry for 2 minutes each side until they are patched with brown.
9. Place onto kitchen paper to absorb the excess oil. Enjoy!


Becky xxx

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Swiss chard is the love of my vegetable life. I could happily eat pounds of it every day. Normally we eat it sauteed with garlic but I was looking to try something new, so I came up with this pesto! I served the pesto with some store bought gnocchi but I’m sure it would work with any pasta.


  • 150g of swiss chard cut into strips
  • 15og spinach leaves
  • 1 cup/141g brazil nuts
  • 3 cloves of garlic, minced
  • Juice  of half a lemon
  • 2-3 tbsp olive oil
  • salt and pepper

  1. Put the brazil nuts into a high speed blender or food processor and blend into a fine powder.
  2. Heat some olive oil in a saucepan and add the minced garlic. Sautee for 2-3 minutes until soft.
  3. Add the chopped chard and cook for 5-7 minutes until soft.
  4. Once the chard is soft add the spinach and cook for another 3 minutes until wilted.
  5. Once the leaves are soft scrape them into the blender and add the juice of the half lemon and 2 tbsps of olive oil.
  6. Blend the mixture on high until smooth.
  7. Taste the pesto and if needed add the extra tablespoon of olive oil.
  8. Season with salt and pepper.
  9. Serve with your favourite pasta!

Sarah xxx

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Summer is here! I hope anyway. I made this shake (I’m calling it a shake because it was so thick I had to eat a lot of it with a spoon) and I had to share it with you!


  • 1 banana, cut into chunks and frozen
  • 280g/10z of mango cut into chunks
  • 1 tbsp maca powder
  • 1/2 cup/4 fl oz  unsweetened nut milk

  1. Put all your ingredients into a blender and blend on high or use the smoothie setting.
  2. Pour into a glass and enjoy!

Sarah xxx

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Our giveaway is now closed.

Drum roll please!

The winner is…


Rueybear, please get in touch with us at with your name and postal address.

Congratulations! We hope you enjoy your matcha kit. To everyone else, thank you for entering our very first giveaway.

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I love coffee- not to keep me awake but because it tastes so good. This is such an easy conversion of that full dairy filled pud!

Just a reminder our give away to win a matcha kit from Teapigs is on going until Sunday : click through here to enter!

This recipe makes enough plus a little more for a greedy one person! (me)



120g Tofutti Cream Cheese
70g Icing sugar
40ml Soy cream
1/4 teaspoon xantum gum
Serving of Matcha Cream linked here
1 tablespoon Coffee granules of your choice
1 tablespoon caster sugar
Pack of rich tea finger biscuits
Cocoa powder for dusting



1. Make the coffee mixture – in a mug, add the coffee granules and the sugar with about a tablespoon of cold water. Mix then fill the mug up with boiling water. I always add small amount of cold first to ensure you don’t burn the coffee! It will be bitter otherwise. Set aside to cool.
2. Make the matcha cream via here and set aside.
3. Make ‘mascarpone’ cream. Using a hand blender, combine the cream cheese, icing sugar and soy cream together until the lumps are gone. Add the xanthum gum and blend further until the mixture thickens sufficiently. Set aside.


4. Create! Now your coffee has cooled down transfer into a wider bowl so you can dunk your biscuits fully. Break the biscuits into suitable chunks to fit in your desired dish/cup etc and one at a time dunk into the coffee mixture for about 5 seconds then put straight into your dish. Continue to do this until you create a desired layer. Pour a little of the coffee mixture on top of the layer to soak further.
Add the match cream and mascarpone layers as you wish.
5. Transfer to the fridge to chill is essential. The cream and coffee won’t have the same effect if it’s room temperature! Top off with a dusting of cocoa powder.


Becky xxx

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When I gave Becky some of this on Sunday she pretty much freaked out. The world of chia pudding has been revealed! She’s been pestering me to post this recipe since then so here it is.
Makes for a great little breakfast, dessert or sneaky snack.

Did I mention it’s really good for you?

CHIA! MATCHA! A match made in heaven. Antioxidants, chlorophyll, fibre,  complete source of protein, calcium, phosphorus, manganese and omega-3 fatty acids!  Not to mention chia can absorb 9-12 times their weight in water, which makes them great for rehydrating.

Just a reminder our give away to win a matcha kit from Teapigs is on going until Sunday : click through here to enter!


  • 1/2 cup/64g  milled chia seed (or whole chia seeds – confession, I hate the creepy frog spawny texture of whole chia but if you have no problem feel free to sub it!)
  • 1 1/2 tsp matcha
  • 3-4 tbsp agave nectar or sweetener of your choice
  • 2 cups/240ml nut milk (I used soy)

  1. In a small bowl mix together the chia seed and matcha until well incorporated.
  2. Mix in the agave nectar.
  3. Then add the milk and stir to combine. The milled chia seed will make it appear mousse like almost immediately.
  4. Transfer to a covered container and refrigerate over night.
  5. Serve for breakfast or dessert with cacao nibs, granola and fruit!

Sarah xxx

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This month is  Teapigs Matcha Month! We’ll be posting a variety of vegan recipes using matcha all week.

Becky over at Teapigs was kind enough to send us a matcha kit to play around with!

But what is matcha exactly? Matcha is finely ground, high quality green tea with fantastic health benefits. Unlike normal green tea when you drink it you’re ingesting the entire leaf.   Matcha has three times the antioxidants of other green teas as well as having higher levels than blueberries, pomegranates, orange juice and spinach. Matcha also contains theanine which can help to lower stress levels.

On to the best bit of this first blog post:

Our first giveaway!

Teapigs were kind enough to provide us with a second matcha kit to give away. The contents of the kit can be seen here. Take it from me the whisk is amazing.

All that we are asking you to do is visit the Teapigs website here and choose your favourite tea or kit from their selection. Leave a comment below (please include your email) telling us which one you chose! We will choose the winner on Sunday May 18th so you have a week to enter.

Teapigs have also provided us with our own discount code to share with you! The discount code is soy and it’s valid for 10% off until the end of June (excludes cheeky, bulk buys, pick & mix and matcha kits)


For the donuts:

  • 3 tbsp vegan butter
  • 170ml/5.7fl oz plant based milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tbsp vanilla bean paste
  • 340g/12oz self-raising flour
  • 2¼ tsp dried active yeast
  • Vegetable oil or neutral tasting oil to fry

For the matcha cream filling:

Adapted from here

  • 200ml/6.7fl oz soy cream
  • 50g vegetable fat
  • 2 tsps matcha
  • 1/2 tsp xanthan gum

For the matcha glaze:

  • 3 tbsps warm water
  • 2 tbsps caster sugar
  • Big pinch of matcha


  1. Start by melting the butter on a low heat, add in the milk, sugar, salt and vanilla. Set aside to cool slightly.
  2. Mix together the flour and the yeast in a large bowl.
  3. Once the butter mixture has cooled, pour it into the flour mixture and mix with your hands until a shaggy dough has formed.
  4. Tip the dough onto a lightly floured surface and knead until smooth, around ten minutes.
  5. Cover the dough and leave it to rise for 1 hour until doubled in size.
  6. Once the dough has risen, roll it out to 2cm wide and cut out round shapes with a cutter. Repeat until all the dough is used.
  7. Cover the circles once again and leave for another hour to rise.

Whilst the donuts are rising for the second time, prepare the matcha cream.

  1. In a heat proof bowl over a saucepan of boiling water heat the soy cream and vegetable fat until the fat has melted.
  2. Whisk vigorously to incorporate the soy cream and vegetable fat.
  3. Remove from the heat and prepare an ice bath by filling a larger bowl with cold water and adding ice cubes – we added ten.
  4. Put the heat proof bowl into the ice bath and add the matcha powder.
  5. Keep whisking until all the matcha is incorporated.
  6. Once the mixture has cooled, whisk in 1/4 tsp of the xanthum gum until the cream is smooth, thick and glossy.
  7. Add in the extra 1/4 tsp of xanthum gum and whisk until smooth.
  8. Refrigerate the cream until you’re ready to fill the donuts.

Once the donuts have risen, prepare your oil. Heat the oil in a deep sided pan or deep fat fryer until the oil reaches 160c.

  1. Drop in the donuts one at a time, frying for a couple of minutes each side until golden brown.
  2. Place on a wire rack to cool and drain.
  3. Once the donuts are cool, remove the matcha cream from the fridge and spoon into a piping bag.
  4. Using a skewer, make a small hole in the side of each donut before piping in a small amount of cream. Don’t pipe too much or it will all leak out later on!

Once all the donuts have been filled, set them aside and make the glaze.

  1. Add the sugar and water to a saucepan and heat on a medium high heat until the sugar begins to melt.
  2. Add the pitch of matcha and whisk vigorously until incorporated.
  3. Boil the sugar for 3-5 minutes or until it coats the back of a spoon.
  4. Remove from the heat
  5. Brush the glaze over the tops of the donuts!

Becky and Sarah xxx


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1/2 box silken tofu
125g dark chocolate
2 tbsp golden syrup
1 tsp vanilla

1. Melt the chocolate over a pan of boiling water in a heat proof bowl.

2. Leave to cool slightly.

3. Using a blender mix together the melted chocolate, tofu, golden syrup and vanilla.

4. Serve with fruit kebabs!

Becky and Sarah xxx

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Bananas and I have a really intense love/hate relationship. It leans more towards the hate. If you gave me a banana I wouldn’t be able to eat it. Bananas are really good for you though! So I’ve been making an effort to incorporate them into my diet – mostly through smoothies. But sometimes you want to eat something a little bit more unhealthy. This recipe is great when you have a bunch of gross nearly brown bananas hanging around, just chop them up and chuck them in the freezer.

I’m calling this soft serve because it doesn’t have the solid quality that ice cream does. Feel free to sub the biscoff spread for any other spread you like!


  • 1 Banana, cut into chunks and frozen for at least 4 hours
  • 3-4 tbsps Biscoff spread (Mine was the crunchy kind but smooth is good too!)
  • 1 tsp vanilla extract
  • Toppings of your choice
  1. Get your banana out of the freezer and leave it for about 5 minutes to soften up a little.
  2. After 5 minutes, add the banana, 2 tbsps of the biscoff and the vanilla to the blender.
  3. Blend on high (or if you have a frozen dessert setting like me, use this!) until the mixture is smooth and soft serve like.
  4. Try the soft serve  and add more Biscoff if it tastes too much of banana.
  5. Scoop into a bowl and top with whatever you like – I used ChocShot liquid chocolate and cacao nibs.

Sarah xxx

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