Month: April 2015

Just before our honeymoon my husband (!!!) and I hit up a local health food shop. As we were browsing around picking out goodies (Hello, beast burger sliders) I spied the Bee Free Honee. I’d been dying to try it since I had first heard of it way back when but couldn’t find it in the UK! We snapped it up. It definitely has a honey taste (from what I can remember), my husband says it has an apple honey kind of flavour. It also has the viscosity of honey which is great – I find maple syrup can be a little too thin sometimes.



Then cashew pieces were on sale at Sprouts and we have a Vitamix so this basically had to happen.

INGREDIENTS

  • 1 cup roasted unsalted cashew pieces or whole cashews
  • 2 tbsp neutral tasting oil – we used canola
  • 4 tsp bee free honee or sub brown rice syrup or light agave
  • 1 tsp sea salt ( do not add if your cashews are already salted)

  1. Put your cashews, salt, oil and bee free honee into a high powered blender or food processor.
  2. Start blending on low. If using a blender, use the tamper to push the nuts into the blades. Once the nuts begin to liquefy turn the blender up to high.
  3. The blades will make a chugging noise and then run free of the butter. Once it is smooth, it’s ready!!

Variation: For cinnamon honee cashew butter, add in 1 tsp of  ground cinnamon whilst blending. It tastes incredible, I promise.

Note: I haven’t been sponsored by Bee Free Honee for this post – I just think they’re awesome!



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I love key lime pie. Before I was vegan it was one of my go-to  special desserts. My mum used to make it for me a lot for my birthday – usually with condensed milk and other pretty unhealthy things! Since my birthday is coming up on Wednesday (helloo, 26!) I wanted to try veganising it for myself.



I took this along to my family’s Easter Sunday lunch and it went down a storm with the vegans and omnis alike. It’s very fresh and light – which you need after you’ve stuffed your face with roast potatoes!

INGREDIENTS

For the crust

  • 50g vegan butter, slightly softened
  • 200g Lotus Biscoff biscuits or any vegan biscuit of your choice

For the pie filling

  • 2 cups/300g raw unsalted cashews, soaked for at least 4 hours
  • 1 cup/250 ml full fat coconut milk
  • 1/3 cup/78 ml maple syrup
  • Juice of 1 and a half limes
  • Zest of 3 limes

  1. First prepare the base. Pulse the biscuits in a food processor until they resemble fine breadcrumbs then add the softened butter. Pulse again until combined.
  2. Press the biscuit butter mixture into a 9 inch spring form cake pan, going a little up the sides of the pan. Put the cake pan in the fridge to chill.
  3. Prepare the filling. Drain and rinse the cashews then add to the blender with the lime zest, lime juice, maple syrup and coconut milk. Blend on high until smooth and creamy.
  4. Retrieve the base from the fridge and pour over the pie filling. Smooth out the filling using a spatula, tap a few times to bring any air bubbles to the surface.
  5. Put the pie into the freezer for at least 4 hours, preferably overnight to set completely.
  6. Remove the pie from the freezer at least 1 hour before serving to thaw sufficiently.



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I’m definitely trying to up my grains game. This is using the millet I got in my March LifeBox! I made this dish for my family’s Easter Sunday lunch which also doubled up as my family birthday celebration! The millet makes a wonderful creamy addition to a dish traditionally made with bulgar wheat. By using quinoa you’re giving this side dish a big protein kick! It’s a win-win situation.



INGREDIENTS

For the Tabbouleh

  • 1 cup quinoa, rinsed
  • 1/2 cup millet, rinsed
  • 1 cucumber, cut into chunks
  • 200g baby vine tomatoes cut in half
  • 2 vegetable stock cubes
  • 4 Spring onions, sliced thinly into rounds
  • 1/2 bunch of flat leaf parsley, chopped
  • 1/2 bunch of mint,  leaves removed and chopped
  • 1/4 cup walnuts, broken into smaller pieces

For the dressing

  • Zest of one lemon
  • Juice of one lemon
  • 1/4 cup olive oil
  • 1 garlic clove, minced
  • Salt and pepper to taste

  1. Cook the quinoa and millet.  Rinse the grains thoroughly and then prepare two separate saucepans, in one add the quinoa and a stock cube and in the other the millet and the other stock cube. Add 2 cups of water to the quinoa and 1 1/2 cups of water to the millet.
  2. Heat the pans on a medium heat until the water begins to boil and the stock cube is fully incorporated. Turn the heat down to low and cover both pots. Cook the quinoa for 15-20 minutes or until all the liquid as been absorbed. Cook the millet for 10 to 15 minutes or until all the liquid is absorbed.
  3. In a big bowl mix together the millet and quinoa and set aside to cool.
  4. Prepare the dressing, whisk together the olive oil, lemon juice, lemon zest, garlic clove, salt and pepper.
  5. Chop the cucumber into small chunks, halve the baby tomatoes and slice the spring onions. Toss with the quinoa and millet. Break the walnuts into smaller pieces and add to the tabbouleh.
  6. Add the chopped herbs and pour over the dressing, give the tabbouleh a big stir to make sure everything is properly combined before serving.



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