Month: October 2015

Last week the lovely people over at Drink Maple sent me a whole bunch of delicious maple water.


If you’re not familiar with maple water – it’s exactly what you think. Water tapped from the maple tree! It has a subtly sweet maple undertone and a refreshing water taste.
Maple water has more manganese than a cup of kale and half the sugar of coconut water as well as 46 nutrients. It’s also a good source of calcium and iron so bonus for us vegans. It’s basically a delicious tasting nutritional powerhouse!

I’m using it here to make an overnight bircher muesli – perfect lazy people breakfast food. Feel free to sub the cranberries and pecans for whatever dried fruit and nuts or seeds you like.

You can find Drink Maple on social media here: Facebook, Twitter and Instagram

INGREDIENTS

  • 1 cup rolled oats or gluten-free certified oats
  • 1  small apple, peeled and grated
  • 3/4 cup maple water
  • 1 tsp ground flax seed
  • 2 tbsp dried cranberries
  • 2 tbsp pecans
  • 1/8 tsp cinnamon (optional)

  1. Peel and grate the apple.
  2. Mix the rolled oats, maple water and flax seed together in a bowl. Cover and leave in the fridge overnight.
  3. In the morning, in a dry pan over a medium heat toast the pecans. If the muesli is too dense, thin a little with some more maple water.
  4. Top the muesli with the dried cranberries and toasted pecans. Sprinkle with the cinnamon.
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I know, I know…another pumpkin recipe. I hope you’ll forgive me! These are mad good!

INGREDIENTS

  • 200g dark chocolate
  • 1 tsp coconut oil
  • 1/2 tsp vanilla powder
  • 4 tbsp peanut butter
  • 3 tbsp pumpkin puree

  1. First prepare the chocolate. Melt the chocolate and coconut oil in a double boiler on a medium heat.
  2. Line a muffin tray with paper muffin cups. Divide the melted chocolate in half and then using a teaspoon scoop the melted chocolate into the muffin cups. Make sure the chocolate is spread evenly on the bottom and then put the tray into the fridge for 10-15 minutes to harden.
  3. Whilst the chocolate is hardening prepare the filling, in a bowl add the peanut butter, pumpkin and vanilla powder, stirring well with a spatula until fully incorporated. Taste and add sweetener if desired.
  4. Remove the muffin tray from the fridge and using a teaspoon spread the peanut pumpkin filling over the chocolate. Use the spoon to smooth it out slightly.
  5. Cover the filling with the other half of the melted chocolate and place in the fridge to set completely.
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I had a whole bunch of pumpkin puree leftover from making my cinnamon rolls and didn’t want to let it go to waste. This was my dinner. It tasted so delicious I decided I had to share it with you guys!

I’ve eaten this with toasted bread and rice and both taste equally as good!

INGREDIENTS

  • 1 yellow onion, diced
  • 2 cloves of garlic, pressed or diced
  • 1 1/2 cups pumpkin puree
  • 165ml/5.5fl oz  full fat coconut milk
  • 165ml/5.5fl oz water
  • 2 tbsp tomato ketchup
  • 400g can of chickpeas, drained
  • 100g cauliflower, cut into chunks
  • 1 red pepper, de-seeded and diced
  • 200g spinach
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tbsp olive oil

  1. Add the olive oil to a large pan and heat on medium until the oil begins to shimmer. Add the onions, cook for 3 minutes until beginning to turn translucent then add the garlic. Cook for 2 minutes then add the spices.
  2. Cook for 2 minutes then add the cauliflower and peppers, stirring well to make sure the spices are well incorporated. Cook for about 5 minutes, until the cauliflower takes on some colour. Add the chickpeas.
  3. Next add the pumpkin puree, water, ketchup and coconut milk. Stir well until everything is combined. Increase the heat to high until the curry begins to boil then reduce the heat to low and simmer.
  4. Simmer for 15-25 minutes or until the cauliflower is tender. Add the spinach and stir in until wilted.
  5. Serve with the grain of your choice and a little coconut yogurt on the side.

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This week I went to visit my good friend Nelly in her new home town of Hastings. We did a little bit of research on HappyCow beforehand about vegan eats and I’m happy to say there’s lots of choice!

I was only there for a day trip but scoped out a lot of potential eats for another trip. One cafe, Bullet Coffee house was only open on Saturday but looked really promising!

We ended up grabbing some lunch at Flavours of India, an Indian restaurant with tonnes of vegan options.

The thali at lunch is only £7.95 – you pick 3 dishes from the set menu and it comes with rice and bread. I had the chana masala, saag aloo and vegetarian samosa. Everything was delicious and really set us up for what ended up being a 6 mile walk around Hastings!

7 Castle Hill Road,
Hastings, East Sussex TN34 3QZ

You can find the menu for Flavours of India here.

Later on after trooping around Hastings (which is beautiful!) we stopped at Penbuckle’s Delicatessen. 

50 High Street
Hastings, TN34 3EN.

Now that I’m a coffee snob I got really excited by the big sign outside that said they served Monmouth Coffee. I wasn’t too sure if they would have soya milk but they did! Checking the cake cabinet I saw they had a vegan cake but it was all gone…so I asked if they had more. Turned out two of the flapjacks were vegan! So I ended up with a big slice of apricot flapjack. The coffee was delicious as was the flapjack.The deli has a really lovely, cosy room at the back with seating and a fire place. It was a welcome rest for us after all of our walking!

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It’s PUMPKIN TIME!

Now that I’m one half of a UK-US power couple I figured it was time to bring out the big guns. I definitely bought 4 cans of pumpkin this week.

These are overnight cinnamon rolls, meaning you mix up the dough the night before and leave it to rise in the fridge over night. In the morning, with a little bit of time and patience you can have fresh cinnamon rolls which is perfect for lazy people like me.

INGREDIENTS

For the cinnamon roll dough

  • 3 tbsp vegan butter (I use Pure or Earth Balance)
  • 170ml unsweetened almond milk
  • 1/2 tsp salt
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract
  • 1/2 cup pumpkin puree
  • 340g self raising flour
  • 2 1/4 tsp dried active yeast

For the filling

  • 3 tbsp softened vegan butter
  • 3 tbsp brown sugar
  • 1/2 tsp cinnamon

For the cashew frosting

  • 1/2 cup cashews, soaked 1 hour in boiling water
  • 1/2 cup icing sugar
  • 1 tsp vanilla extract
  • 140-150ml  almond milk







  1. The night before you wish to eat the cinnamon rolls begin the dough. In a small pan on a low heat melt the butter. Add the sugar and stir until dissolved. Set aside to cool.
  2. Add the flour, salt and yeast to a big bowl and mix well. In a jug add the cooled butter mixture, pumpkin puree, vanilla and almond milk. Whisk until well combined.
  3. Make a well in the flour, add the pumpkin mixture and mix using a wooden spoon. The dough will be sticky.
  4. Once the dough has come together, tip onto a well floured surface and knead for 5 minutes until smooth.
  5. Return the dough to the bowl and cover with cling film. Leave in the fridge over night.
  6. The next morning lightly flour your work surface and remove the dough from the fridge. It should have doubled in size. Using your fingers punch the dough down to remove the air.
  7. Roll the dough out into an approximately 18 inch rectangle. Spread the butter over the dough making sure to reach the edges. Mix the cinnamon and sugar together and sprinkle it evenly over the butter.
  8. Starting from one end, roll the dough up into a large sausage shape. Using a sharp knife cut the dough into 1 inch sections. Repeat until you have used all the dough.
  9. Grease a baking dish and arrange the rolls so that they are touching. Cover the rolls with a dish cloth and leave for 1 hour to rise.
  10. Whilst the rolls are rising preheat the oven to 350f/180c. Prepare the glaze, drain the cashews. Rinse them and add them to the blender. Blend on high until smooth. Add the sugar and vanilla. Slowly add the almond milk until the frosting is smooth.
  11. Scrape out the frosting into a container and refrigerate until time to use.
  12. Bake the cinnamon rolls for 20 minutes or until golden brown. Pour over the cashew glaze!



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I’ve had an entire jar of sesame seeds since well, forever. The other day one of my good friends asked me if I had ever tried sesame milk…when someone asks me something like that I definitely have to try it (providing it’s vegan of course!).

So this one is for you my nut-free friends! I’m a bit of a freak for vanilla so I’ve used quite a bit of vanilla powder here – feel free to reduce it if you’re not so much of a fan!

The beautiful cups in the photos are made by Jono Smart.

INGREDIENTS

For the milk

  • 1 cup sesame seeds, soaked for 2-4 hours
  • 3 cups water
  • 1/4 tsp vanilla powder
  • 1 tsp maple syrup
  • Pinch of sea salt

For the latte

  • 1 shot espresso (I used this blend by Squaremile Coffee Roasters)
  • Sweetener to taste

  1. Drain and rinse the soaked sesame seeds. Add them to the blender.
  2. Add the 3 cups of water. Blend on high until smooth.
  3. Strain the milk through a nut milk bag into a large jug. Discard the sesame pulp. Rinse the blender.
  4. Pour the sesame milk back into the blender, add the vanilla powder, salt and maple syrup.
  5. Blend on high until everything is incorporated.
  6. Pour into a sealed container and store in the fridge.
  7. To make the latte, brew your espresso in your normal fashion. I use an Aeropress.
  8. If you do not own a milk steamer, add the milk to a saucepan and heat on medium until hot. You can either whisk or add the hot milk to a blender and blend for 30 seconds until frothy.
  9. Add the frothed milk to the espresso. Sweeten to taste!

 

 

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