Month: February 2015

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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Bit of a mouthful there eh? Here I’m combining three of my favourite things: chai, marzipan and cinnamon rolls. It all started when I saw this marzipan challah, I’m really going to have to work out how to veganise it some time soon because damn look at that thing!!

I think we all deserve a treat for making it through January. On the day of my last post, I suddenly realised after I’d published that  it was the blog’s one year anniversary and hastily inserted that into the title. This last year of blogging has been really great for me creatively, I’ve made things I never would have before. It’s also jump started my somewhat retired love of photography. I’m really looking forward to the next year of blogging – I already have a whole bunch of ideas. I’m the woman on the tube next to you typing “MARZIPAN???? CHAI???” into her iPhone. Sorry about that.

Another thing to mention that is kinda neat! Onegreenplanet contacted me a couple weeks ago on my Twitter to ask about republishing some of the blogs recipes. I’m a big fan of OGP, they post not just recipes but environmental issues and lots of cute videos and photos of animals. So I’m pretty excited about sharing vegan food on another platform!

Celebrations all round! Since I totally forgot about making something special for the blog birthday let’s count this recipe as our celebration cake. Maybe next year I’ll actually remember and make a proper cake!

INGREDIENTS

For the cinnamon roll dough

  • 3 tbsp vegan butter
  • 170ml/5.7fl oz soy milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp almond extract
  • 340g/12oz self-raising flour
  • 2¼ tsp dried active yeast
  • 1/2 tsp ground cinnamon
  • 2 chai tea bags

For the marzipan filling

  • 100g golden marzipan (the yellow kind)
  • 1 1/2 tbsps softened vegan butter
  • 50g soft light brown sugar
  • 1/2 tsp cinnamon

For the maple glaze

  • 1 tbsp maple syrup
  • 3-5 tbsp soy milk
  • 60-90g icing sugar

  1. In a saucepan on a medium heat add the butter, milk, salt, caster sugar, vanilla bean paste, almond extract and chai tea bags. Warm gently until the butter is melted around 3-4 minutes. Set aside to cool for about 10 minutes.
  2. In a big bowl mix together the flour, cinnamon and yeast. Once the milk mixture has cooled discard the tea bags and pour into the flour mixture. Using your hands or a wooden spoon mix until a shaggy dough has formed.
  3. Tip the dough out onto a lightly floured surface and knead for around 5-10 minutes until the dough is glossy and smooth. Roll the dough into a ball.
  4. Put the dough back in the bowl, cover with a dish cloth and leave to rise for an hour in a fairly warm place.
  5. After an hour the dough should have doubled in size. Punch the dough down and using a rolling pin roll it out into an approximate 18 inch rectangle. Don’t worry too much if it isn’t exactly right.
  6. Next prepare the filling, butter the entirety of the surface of the dough and then using a cheese grater grate the marzipan all over the butter. It will look a lot like cheese!
  7. Mix the cinnamon with the brown sugar and scatter over the marzipan.
  8. Starting at top side of the rectangle begin to roll the tough up into a tight sausage shape. Then using a knife slice the dough into rounds – around 1 inch thick.
  9. Grease a baking dish and arrange the cinnamon rolls. Cover them once again with the dish cloth and leave for another hour to rise.
  10. Whilst the rolls are rising, preheat the oven to 350f/180c and prepare the glaze. In a small bowl add the maple syrup and icing sugar, add milk to your preference. I like my glaze fairly thick so I added less milk, around 4 tablespoons.
  11. Bake the cinnamon rolls in the oven for 20 minutes or until golden and bubbling. Serve warm with the glaze poured on top.
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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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When I’m working I need a breakfast that I can make in ten minutes. Usually that’s an almond milk, banana, raw vegan protein, maca and baobab smoothie. However, sometimes in the winter I’m looking for something a bit more substantial and comforting.

One of my work colleagues told me last week how she loves to make a spread for toast made of steamed sweet potato mashed with coconut milk. I couldn’t stop thinking about it all week. Here I’ve roasted the sweet potato as I think it gives it a richer flavour but feel free to steam if you wish.

I envisioned this as an “on-the-go” kind of breakfast so I’ve chosen to make it in 1/2 liter jars. The recipe makes approximately two jars worth. I’m calling it breakfast but there’s no reason why it couldn’t be dessert or lunch!

INGREDIENTS

For the overnight oats:

  • 1 cup/90g oats
  • 1 cup/250ml  full fat coconut milk
  • 1 vanilla bean pod, scraped or 3 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 2 tbsp maple syrup

For the sweet potato

  • 1 medium-large sweet potato
  • Coconut oil
  • 4 tbsp full fat coconut milk

For the candied walnuts

  • 1 handful of walnuts, broken into pieces
  • 1 tbsp maple syrup
  • Pinch of salt

  1. Start by preheating the oven to 400f/200c. Grease a baking tray with coconut oil and then rub coconut oil over the skin of the sweet potato.
  2. Roast the sweet potato for 45 mins to 1 hour, turning it occasionally until it is soft inside. The skin should peel away easily when it is ready.
  3. Meanwhile, prepare the oats. In a large bowl add the oats, 1 cup of coconut milk, vanilla, cinnamon and maple syrup. Stir thoroughly to combine. Spoon half of the mixture into each jar. Set aside in the fridge.
  4. To make the candied walnuts combine the walnuts with the maple syrup on a parchment paper lined baking tray and sprinkle with salt. Roast for approximately 3-5 minutes or until just starting to turn golden brown. Be careful as they can burn very quickly. Remove from the oven and set aside to cool.
  5. Once the sweet potato is ready, remove it from the oven and carefully peel off the skin. In a large bowl, mash the roast potato flesh with 4 tbsp of coconut milk. Set aside to cool completely.
  6. When cooled, spoon the mashed sweet potato on top of the overnight oats and top with the candied walnuts. Screw on the lids of the jars and leave overnight in the fridge to enjoy for breakfast the following morning!
  7. If you wish save the remaining coconut milk to pour over the oats in the morning.
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