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dessert Recipe

Mocha Ice Cream Cookie Sandwiches

vegan ice cream sandwich

Ice Cream Cookie Sandwiches Recipe

Inspired by seeing ice cream cookie sandwiches from U.S and Australian food bloggers I thought I would give it a go! They’re made used a mocha based homemade ice cream for the centre. The cookie are also homemade, you can find the recipe just here.


Recipe Breakdown

Mocha Ice Cream – I had teamed up with Califia Farms to create a sponsored post for Instagram using their Mocha Cold Coffee Drink. So I Used this to inject the mocha flavour into the ice cream, it’s available across the U.K and the U.S.

Good Quality Cookies- There’s no pressure to bake your own if you are a little stretched for time, however I’ve shared a simple recipe that you can have up your sleeve.

Coconut Cream- This really helps create a delicious thick ice cream that’ll scoop perfectly. You can a really high fat content to make sure it’s not too runny.

Condensed Coconut Milk- I haven’t actually used this ingredient for this recipe as it can be a little tricky to get ahold of, however if you have condensed coconut milk from a plant based shop, it’ll work beautifully at holding the ice cream together and giving a real sweet kick.


mocha ice cream cookie sandwiches recipe


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vegan ice cream sandwich

Cookie Ice Cream Sandwiches

Perfect for summer or for dessert - these ice cream cookie sandwiches are perfect for hot sunny days. Homemade chocolate chip vegan cookies filled with a mocha flavoured ice cream.
Prep Time 15 mins
Servings 12 cookies

Ingredients
  

For the Cookies

  • 220 g plain flour
  • 180 g vegan butter margarine
  • 120 g sugar golden caster
  • 80 g soft brown sugar
  • 1/2 tsp baking powder
  • 2 tbsp ground flax seed + 2tbsp water
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 80 g chocolate chips or chopped chocolate

For the Ice Cream

  • 400 ml full fat coconut milk
  • 100 g coconut cream
  • 100 ml Califia Mocha flavoured Oat Drink
  • 1 tbsp cocoa powder
  • 2 tbsp maple syrup
  • 3 tbsp maple syrup

Instructions
 

For the cookies

  • In a small bowl mix the water and ground flax seed and set aside
  • Add the room temperature butter to a bowl along with the vanilla extract and two types of sugar and mix together using a silicone whisk or spatula until smooth
  • In a separate bowl mix the flour, salt, baking powder and soda together then slowly add to the bowl of butter, mixing it together as you add
  • Pour in the flax seed then and fold in then the chocolate chips. Pop the mix in the fridge for at least an hour (even better left overnight)
  • Once ready to bake, preheat the oven to 200°C
  • Using an ice cream scoop or just your hands, roll out equal sized balls and place on a baking tray (at least 4cm apart as they'll expand)
  • *top tip, double up the cookie size by playing another equal sized ball of cookie dough directly on top of each ball - this'll make them a little thicker*
  • Bake for 7 minutes, then take them out of oven and tap them on a surface (this helps give the crackle effect) then pop them back in for a further 2-3 minutes
  • Leave to set for 15 minutes then scoop in your favourite ice cream and enjoy!

For the Ice Cream

  • Add all of the ingredients together in a food processor until smooth then pour into a pan, bring to a low heat to combine the flavours before pouring into a small loaf tin
  • Leave to cool in the freezer for around 2 hours
  • Take out of the freezer for a few minutes to soften then scoop in-between each cookie
  • Enjoy
Keyword cookie, ice cream, ice cream sandwich, summer recipe

If you like this recipe why not try my Ultimate Vegan Chocolate Chip Cookies on their own.

Ultimate Vegan chocolate chip Cookie recipe

Dinner Dressings and Sauces Lunch & Light Bites Recipe

10 Minute Peanut Vegetable Noodles

simple peanut recipe noodle

Vegetable Noodles in Peanut Dressing

This noodle recipe is ready in less than 10 minutes and is possibly the easiest recipe to throw together! You just need a julienne peeler or a spiraliser (if you bought one in the hype back in 2015). The dressing is made of peanut butter and chilli with three types of noodles from rice to carrot and courgette (zucchini).


Breakdown of ingredients

Peanut Butter- I find using a smooth and runny peanut butter helps give the dressing a good texture. Brands such as Manilife, Meridian, Pip and Nut are all really good quality and delicious.

Courgette- Using courgette as a vegetable noodle works really well, giving a kind of crunchy noodle.

Carrot- Again, this makes a delicious vegetable noodle which adds a bit of crunch. Careful not to overcook them as they can go a little soggy.

vegetable noodles and peanut dressing

Coconut milk- You don’t need to add this to the recipe however makes a delicious addition. It’s creamy and thickens the dressing to go a bit further. If you have coconut cream simply add a splash of boiling water and whisk to make it a coconut milk texture.

Sesame Oil- This is a key ingredient as it gives a beautiful nutty and toasted flavour to the dressing. You can even double up the portion to make the silkiest smooth dressing.


Toppings

Toasted Peanuts – Using toasted peanuts to top adds a beautiful crunch in contrast to the silky smooth noodles. I like toasting them on a dry pan for around 4 minutes to make them taste absolutely delicious

Spring Onions – The fresh pop of flavour from the spring onions works really well with the creamy nutty dressing. I like adding around 4 stalks of spring onions, finely chopped.

 


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10 minute vegetable noodle peanut recipe vegan lucy and lentils

simple peanut recipe noodle

10 Minute Peanut Vegetable Noodles

Simple 4 ingredient vegetable noodle recipe with a peanut and chilli dressing. You can use coconut milk to make it extra creamy, or simply leave this ingredient out for a thiner texture.
Prep Time 2 mins
Cook Time 7 mins
Servings 2 people

Ingredients
  

For the peanut dressing

  • ⁣3 tbsp peanut butter smooth and oily texture
  • ⁣1/2 squeeze lime
  • ⁣2 tsp tamari or soy sauce
  • ⁣1 tbsp sesame oil
  • ⁣1 tsp chilli flakes
  • 250 ml full fat coconut milk optional ingredient to make this creamier and thicker

For the Noodles

  • 2 courgettes
  • 2 carrots
  • 80 g rice noodles I used vermicelli

To Top

  • 1 tbsp toasted peanuts
  • 4 spring onions finely chopped

Instructions
 

To create the noodles

  • Using a finely tooth julienne peeler create the noodles with the courgettes and carrots (or use a spiraliser if you have one from the crazy trend back in 2015)
  • You can heat the rice noodles in hot water to loosen before adding to the pan, or just cook them straight in the dressing (depends how much washing up you want to do)
  • For the dressing simply whisk all of the ingredients together in a bowl then add to a pan to heat. Once the sauce has warmed add the noodles to the pan and stir through for around 5 minutes until the veg has softened slightly
  • Garnish with the toasted peanuts and finely chopped spring onions
Keyword 10 minute meal, 15 minute meal, easy recipe, peanut dressing, spiralised noodle, vegetable noodles, zoodles

If you like this recipe why not try my Crispy tofu and peanut noodle dish.

crispy peanut tofu noodle bowl

Dinner Recipe

Homemade Szechuan Sauce, Vegan and Easy

homemade szeuchuan sauce vegan recipe

What is Szechuan?

Szechuan is a spicy marinade  / sauce made with chilli, garlic and ginger and oil that originated from the Sichuan province of China.

Breakdown of ingredients

Sesame oil- Using sesame oil gives a beautiful nutty undercurrent to the sauce.

Birdseye chilli- This isn’t a must if you don’t like heat, simply swap for 1/2 tsp chilli flakes. I’ve recommended just 1 small dried birdseye chilli.

Light brown sugar- Adding sugar to a marinade or sauce like this is a must. The sugar adds a beautiful sweetness that compliments the garlic and chilli. It also helps preserve the sauce when stored.

Garlic- A crucial ingredient in this recipe is the garlic. The garlic and chilli combination is perfect together and gives such a strong flavour to whatever you’re marinading (perfect for tofu).

Fresh ginger- Much like the garlic, grating in fresh ginger will add a lovely fragrant element to this recipe.

Tamari or soy-  This ingredient adds a bit of umami and saltiness to the recipe. You can swap tamari for soy sauce if preferred.

homemade szechuan sauce recipe vegan


Other ways you can use this recipe:

I have a handful of recipes that I incorperate this szechuan sauce into. It’s so versatile and takes no time to make so it’s ideal when you’re in a hurry.

Szechuan Fried Gyozas- Frying gyozas in the szechuan gives a beautiful spicy crispy base. I also serve this in a side dish as a dipping sauce

Quick Stir Fry- Even just tossing crunchy veg in a pan with this sauce makes a delicious 10 minute stir fry for a week night meal.

Chilli & noodle soup – Possibly one of my all time favourite 15 minute meals is my Chilli and noodle gyoza soup recipe which I’ve linked at the bottom of this page. It’s so full of flavour and slightly less spicy as there’s 700ml of water added to the dish.


Example of the Szechuan sauce to fry gyozas and add to noodle soup.

szechuan sauce recipe gyoza soup lucy and lentils

homemade szeuchuan sauce vegan recipe

Homemade Szechuan Sauce

A delicious homemade Szechuan sauce using cupboard ingredients to make a delicious marinade. Made from chillies, ginger and sesame oil this will add a punch of flavour to your recipe
Prep Time 2 mins
Servings 300 g

Ingredients
  

  • ¼ tsp black ground peppercorns even better if you have szechuan peppercorns
  • 1 small dried birdseye chilli
  • 1 tsp chilli flakes
  • 3 cloves minced garlic
  • 3 cm piece of fresh ginger grated
  • 2 tbsp light brown sugar / coconut sugar
  • 1 ½ tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • ½ tsp rice vinegar or white wine vinegar
  • 4-5 tbsp water
  • If coating over tofu add 1 tbsp corn flour to thicken

Instructions
 

  • Simply add all of these ingredients to a bowl and whisk together then transfer into a sterilised jar / airtight container *will store up to 2 weeks in the fridge*
  • When ready to marinade simply coat the tofu / vegetables in the szechuan sauce and leave for a minimum of 20 minutes - it's better if marinated for a full 24 hours.
Keyword chilli marinade, szechuan sauce

If you like this recipe why not try my chilli and gyoza noodle soup here.

gyoza noodle chilli soup recipe vegan

Bread & Dough dessert Recipe

Cinnamon Bun Knots

cinnamon bun knot

Cinnamon Knot Bun Recipe

Whether you’ve been to Sweden or not, you might have seen their fantastic kardemummabullar knots. Instead of using cardamom (I’m yet to master the balance of this ingredient) I’ve just used a simple cinnamon butter filing. You can get creative and use a chocolate spread of even the classic biscoff spread.

Ingredients Breakdown

Cinnamon- The key flavour within this recipe which instantly makes me think of our trip to Copenhagen where everything was sweetened with this spice. If you would rather swap the filling for a chocolate spread of biscoss that it also a really good option.

Flour- Again with this recipe (similar to by tahini and date buns recipe)  I’ve used 00 flour which is a flour traditionally used to make pasta and pizza dough. I just found that it created the lightest fluffiest dough for this recipe. You can swap for plain flour.

Vegan Butter- As always when I refer to butter I mean a vegan spread, you can use any that are available in the shops whether it’s coconut based, soy based or oil based.


cinnamon bun knot recipeCreating the knot

Like a shoe lace – The easiest way I can describe making the knot is by taking both ends of the strand (the cinnamon filling should still be in the middle) and folding them over each other exactly like you would tie a shoe lace before the bow.

Tucking the ends- By tucking each loose end under the surface it’ll create a circular shape ready to stretch out on it’s second prove.

Slightly different- Don’t worry if not each shape is exactly the same, it’ll give them a rustic feel. Plus once they’re baked they will look beautiful with a dusting of powdered sugar over the top.


cinnamon bun knot recipe vegan


cinnamon bun knot

Cinnamon Bun Knot

Inspired by the Swedish Kardemummabulla (cardamom buns) I've created a cinnamon filled version instead. The knots are really simple to create once you've seen how they're done.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Proving time 1 hr

Ingredients
  

  • For the dough
  • 2 1/4 cups 00 flour 320g
  • ½ tbsp fast yeast around 3g
  • 3/4 cup luke warm water 200ml
  • ¾ tsp sea salt
  • ½ tsp caster sugar 5g
  • 2 tbsp olive oil 30ml
  • For cinnamon filling
  • 150 g room temperature butter
  • 100 g golden caster sugar
  • 1 tsp cinnamon powder
  • OPTIONAL Frosting
  • 5 tbsp icing sugar
  • 1 tbsp vegan butter margarine
  • 1 tsp cinnamon
  • 2 tbsp plant based milk or water

Instructions
 

  • For the dough
  • Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
  • Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
  • Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
  • Create the cinnamon filling by simply creaming the butter and sugar together and setting aside
  • Once the dough has risen knock back the air then form into a neat ball of dough
  • Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
  • Spread the cinnamon filling over the top of the rectangle until covered then fold the sheet of dough in half (bringing the two shortest sides together)
  • Using a sharp knife, (score first) then slice down the shortest side of the dough to create 8-10 thin strips
  • Take each strip and begin the knot by by grabbing each end like a shoelace and forming the first know (just like tying your laces before the bow) then once the knot is in the middle, simply take each loose end and tuck under itself to create the circular shape
  • Don't worry if they don't look 'perfect' they will look beautiful once proven and baked
  • Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
  • Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
  • Allow to cool fully before dusting with icing sugar and enjoy
  • OPTIONAL FROSTING
  • Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top

Notes

You can find the tutorial over on my instagram story highlights which I've just linked here. It's titled 'Knots'.
You can finish these by simple dusting with icing sugar instead of creating a thick frosting. 
Keyword cinnamon buns, cinnamon knot, cinnamon twist bread, kardamommabulla

If you like this recipe why not try my tahini & date filled cinnamon buns here.

tahini and date cinnamon buns

Breakfast dessert Recipe

Vegan Pop Tarts with Blackberry Jam

homemade vegan pop tarts with blackberry filling

Vegan Pop Tarts

Who else has childhood memories filled with pop tarts before school? These are an absolute throwback to a sugary delicious brekkie or after school treat so I thought I would give them more of a ‘grown up’ feel. Using homemade shortcrust pastry, homemade jam and icing they are a little lower in sugar and filled with real fruit but still delicious.


Step by Step Ingredients

Shortcrust pastry – No where near as time consuming as puff pastry, this is a really easy pastry to make. This pastry is vegan and even be made gluten free by simply swap for 2 types of gluten free flour.

Homemade Jam – Depending on what fresh or frozen fruit you have, this can be changed to fit what you have. Whether you want a blackcurrant, raspberry or mixed berry it’s completely up to you. The measurements will work the same.

vegan pop tart with blackberry jam vegan

Cinnamon Icing – I chose to add a little cinnamon for colour and flavour but this isn’t essential. You can make the icing pink by simply adding 1 tsp of the blackcurrant jam to the mix.

Sprinkles – Now pop tarts are renowned for their sprinkles and toppings so please feel free to add any! I’ve just topped mine with icing and a few berries but if you’re making these with kids feel free to get creative.


vegan pop tart with blackberry jam vegan

Useful Tips

Thin Pastry – Without running the risk of making it too thin, you want a thickness of around 0.8mm so that it’s thick enough to hold the filling but not too thick that it’ll just be a mouthful of pastry.

Seal the edges- By using a fork to prod the edges it really helps seal the pop tarts to stop any spillages.

‘Egg wash’- Instead of a regular egg wash I simply mix date syrup / sugar syrup with a splash of water to brush over the top to help get a beautiful crust.

Jam- No need to use blackberries, it can be whichever jam you would like to make, or even a good quality shop bought.

homemade vegan pop tarts with blackberry filling


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homemade vegan pop tarts with blackberry filling

Homemade Vegan Pop Tarts with Blackberry Jam

Homemade shortcrust pastry with a delicious blackberry jam filling topped with a cinnamon icing. All homemade, lower in sugar than store bought pop tarts and a childhood classic!
Prep Time 20 mins
Cook Time 30 mins
Dough resting 30 mins
Servings 6 pop tarts

Ingredients
  

For the Shortcrust Pastry

  • 300 g plain flour
  • 1 1/2 tbsp caster sugar
  • 1 tsp salt
  • 120 g plant based butter cubed at room temperature

For the Blackberry Jam

  • 200 g blackberries
  • 70 g caster sugar
  • 2 tbsp chia seeds
  • 1/4 tsp sea salt
  • 1 tsp water

For the Cinnamon Icing

  • 5 tbsp icing sugar
  • 1/2 tsp cinnamon
  • 1 tbsp plant based milk or water
  • 1 1/2 tsp plant based butter

Instructions
 

For the pastry

  • In a large bowl mix the flour, salt and caster sugar together then add the cubed plant based butter then bring together using your hands or a silicone spatula
  • Mix and fold together until a smooth ball of pastry has formed then place back in the bowl, cover and leave to rest in the fridge for a minimum of 30 minutes

For the jam

  • Simply pop all of the ingredients into a pot over a medium heat and allow to combine, bubble for around 8-10 minutes and set aside to thicken and set
  • Take the pastry out of the fridge and place on a floured work surface, then using a floured rolling pin roll out till around 1cm thick
  • Using a cookie cutter or just a knife slice out 12 equal rectangles to form the pop tarts *note, you can use which ever shape you would like*
  • Preheat the oven to 180ºC
  • Lay 6 of the rectangles onto a lined baking tray then spoon on the blackberry jam, around 2 tbsp per pop tart repeat until all are covered *if you have leftover jam either add more to the pop tart filling or set aside
  • Match up the other 6 pastry rectangles over the top then using a fork pinch the very edges of the rectangles to seal them, then give the top of each pop tart a brush with either oat milk or sugar water to help get a golden crust
  • Pop in the oven to bake for around 25-30 minutes until the pastry is golden on top

To make the cinnamon icing

  • Simply mix all of the ingredients together in a bowl until smooth. You may need to add a little more liquid or a little more icing sugar to get the right texture, but it need to be thick instead or runny to sit on top of the pop tarts
  • Cover each pop tart then add a tiny bit of jam to create a pretty pink stain
  • Enjoy!
Keyword 90's breakfast, blackcurrant jam, breakfast ideas, easy sweet desserts, homemade jam, pastry ideas, pop tarts

If you like this recipe why not try my cinnamon iced buns recipe here.

vegan cinnamon buns recipe

Lunch & Light Bites Recipe Sides & Savoury Snacks

4 Ingredient Vegan Sausage Rolls

4 ingredient vegan sausage rolls recipe

Vegan Sausage Rolls

Only four main ingredients needed for this ‘recipe’ if you can even call it that. This is for all of you sausage roll lovers who need a quick fix without whipping it up from scratch. All I know is Mary Berry said she buys ready made puff pastry and that changed my outlook.


Ingredients Breakdown

Vegan Sausages- It’s good to have a vegan sausage thats packed with flavour such as Shroom Dogs or the Linda McCartney red onion sausages – they’re perfect!

Cranberry Sauce or Chutney-Depending what you prefer you can opt for a delicious cranberry sauce or something more savoury such as a caramelised onion chutney, or follow my friend Kaylea and go for a mango chutney filling.

vegan sausage rolls recipe easy 4 ingredients

 

Tamari- This is my secret ingredient for so many recipes. It gives a beautiful wash on top of the pastry before baking. It gives umami, colour, depth, everything you possibly need to take these to the next level.

Ready Made Puff Pastry – As I said before, if it’s okay for Mary Berry it’s okay for me.


vegan sausage rolls recipe

Optional Vegan ‘Egg Wash’

Tamari / soy sauce- As used in my recipe, I find that using tamari (which is a gluten free soy sauce) is brilliant!

Oat milk & smoked paprika- Using a plant based milk with a splash of smoked paprika will give a gorgeous flavour.

Marmite & water – Add 1 tbsp just boiled water to a bowl and mix in 2 tbsp marmite, then use that as a brush, it’ll give a delicious flavour and lovely golden brown colour.

vegan sausage rolls lucy and lentils


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4 ingredient vegan sausage rolls recipe

4 Ingredient Vegan Sausage Rolls

Only 4 ingredients needed to make these delicious stuffed vegan sausage rolls with cranberry sauce. A delicious golden flakey crust with a tasty vegan sausage filling. Perfect for friends!
Prep Time 15 mins
Cook Time 20 mins

Ingredients
  

  • 6 vegan sausages
  • 4-5 tbsp cranberry sauce or chutney
  • 1 sheet ready made puff pastry
  • 2 tbsp Tamari for the wash or soy sauce

Instructions
 

  • Cook the sausages until just done (usually around 15 minutes at 180ºC)
  • Roll out the puff pastry sheet on a flat surface then spoon on the cranberry sauce down the shortest length of the sheet
  • Crumble the sausages then sprinkle over the top of the cranberry sauce
  • Fold over the puff pastry then seal by using a fork to pinch the edges
  • Brush with tamari (soy sauce or regular wash with work too)
  • Then bake at 200°C for 20 minutes or until beautifully golden and crisp
Keyword sauge roll ideas, sausage rolls, vegan sausage, pastry recipes, puff pastry, vegan sausage

If you like this recipe why not try my delicious cream cheese and pancetta vegan pinwheels.

vegan pancetta pinwheels with nush cream cheese

Bread & Dough dessert Recipe

Tahini & Date Syrup Sweet Rolls

tahini and date cinnamon buns

Tahini and Date Syrup Filled Rolls

Inspired by my trip to Israel, these tahini rolls are an adaptation of the ones we created at Sweet Petite’s Bakery in Tel Aviv. Having never tried halva before, this recipe was a brilliant way to introduce this sweet treat into my life. The filling was 1:1 ratio of date syrup and tahini with a sprinkle of halva over the top, however this is completely optional depending on whether you can find some.


Breakdown of Ingredients

00 Flour – I’ve found since swapping from plain flour to 00 flour the texture of my sweet bread recipes has been incredible. 00 flour is usually used for pizza dough or pasta due to the extra fine grind. You can use plain flour or even strong white bread flour to create this recipe – but if you can find 00 then give it a go.

Tahini- Finding a good quality tahini is key. Visiting your local international food store will usually be your best bet. The best brand you can find is Al Arz tahini. Produced in Israel, the quality of this tahini has been the best I’ve tasted.

tahini and date cinnamon buns


Trip to Israel with Vibe Israel

As mentioned before, the inspiration for this recipe is from the most incredible trip to Israel with the team Vibe Israel. Sweet Petite Bakery is based within Tel Aviv and focuses on vegan patisserie, which is a mix of art and science! From vegan macarons to the most beautiful cinnamon buns, we gave a few recipes a go. 

What is halva?

Halva is a Middle Eastern sweet treat made from sesame, flour and a sweetener (honey if not vegan). Its slightly flakey and powdery in texture and taste. It works perfectly in sweet recipes such as these buns where it compliments the sticky syrup. You can find Halva in the U.K in your local international food store or you might be lucky enough to find it at a local supermarket within the Middle Eastern Food Isle.

 

tahini and date cinnamon buns

The trip to Israel with Vibe Israel was made up of five of us (myself, Candice, Phillip, Izzy and Alexa) with the most incredible woman Bar. Focusing on food and the influence behind the recipes we were trying, it was a week full of discovery. Having never really liked tahini, I was sceptical as to whether I’d love visiting the ancient town where there was a 100 year old factory for tahini – rest assured I came away obsessed.

The day we visited Sweet Petite’s studio, we were eager to get stuck in and get baking. The recipes we created were incredible and hopefully this one I’m sharing will get you as close to the real thing as possible.


halva tahini date buns vibe israel

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tahini and date cinnamon buns

Tahini & Date Cinnamon Buns

Inspired by my trip to Israel, I've adapted by simple cinnamon bun recipe and used Tahini, date syrup and the addition of halva. The original recipe is heavily inspired by Sweet Petite Bakery based in Tel Aviv where we made a similar bun which was delicious.
Prep Time 15 mins
Cook Time 25 mins
1 hr

Ingredients
  

For the dough

  • 2 1/4 cups 00 flour 320g
  • ½ tbsp fast yeast around 3g
  • 3/4 cup luke warm water 200ml
  • ¾ tsp sea salt
  • ½ tsp caster sugar 5g
  • 2 tbsp olive oil 30ml

For the tahini & sugar filling

  • 100 g date syrup
  • 100 g good quality tahini
  • 1 heaped tsp cinnamon powder optional
  • 30 g halva optional

For the Frosting

  • 5 tbsp icing sugar
  • 1 tbsp vegan butter margarine
  • 1 tsp cinnamon or tahini
  • 1 tbsp halva to dust over the top (optional)
  • 2 tbsp plant based milk or water

Instructions
 

For the dough

  • Add the flour, yeast, salt and sugar into a large mixing bowl and combine then slowly pour in the luke warm water and olive oil and bring together
  • Once combined move onto an oiled clean surface and knead for around 5 minute, if the dough is difficult to work with heavily flour the work surface. The texture should be soft and well brought together (you should be able to stretch the dough without it ripping)
  • Clean the mixing bowl and drizzle a little olive oil around the bottom, then place the dough inside, cover with a tea towel and leave to prove for around 1 hour (or until doubled in height)
  • Create the tahini and date syrup filling when the dough has nearly finished proving, by simply mixing the tahini and date syrup together in a bowl (a silicone spatula will be the best mixing tool) and set aside
  • Once the dough has risen knock back the air then form into a neat ball of dough
  • Flour the work surface and a rolling pin and roll out into a rectangle less than 1cm thick
  • Spread on tahini filling (then sprinkle over the halva if adding) and then roll up the dough to make a long sausage shape
  • Using a sharp knife slice down the middle of the dough (widthways) then repeat until you have 8-10 cinnamon rolls
  • Place into a greased baking dish or muffin tin and leave to rest for a further 20 minutes
  • Preheat the oven to 180ºC and bake for around 25-30 minutes (if you notice the top catching simply cover loosely in baking parchment)
  • Allow to cool fully before dusting with icing sugar and enjoy

To make the frosting

  • Simply mix the ingredients together until a thick creamy frosting has formed then drizzle over the top
Keyword babka, cinnamon buns, halva, israeli dessert, sweet bread, sweet rolls, tahini

If you want more recipes inspired by my trip to Israel, you can find my delicious za’atar pita’s just here. 

za'atar pita recipe vegan

I also have a za’atar flavoured pulled ‘chicken’ toasted wraps with a creamy tahini dressing here

vegan pulled chicken wraps

Dinner Recipe

Crispy Peanut Tofu Noodle Bowl

crispy peanut tofu noodle bowl recipe

Crispy Tofu Noodle Bowl Recipe

This easy crispy tofu noodle recipe has become a weekly favourite in our home because it’s minimal effort and takes 15 minutes to cook. The peanut sauce can be doubled up if you want to add sauce to the noodles but also works as a marinade. Gone are the days of soggy and crumbly tofu, these tips will help get your tofu crispy.


Useful Tips To Get Crispy Tofu

High heat- The best tip to share is to make sure you have a frying pan or a griddle pan on a high heat using a splash of sesame or peanut oil to help fry. If you have a non stick frying pan even better!

Drain the tofu- Drain the tofu from excess liquid and using a tea towel, muslin cloth or paper towel to soak up the liquid within the tofu. This will help when frying as otherwise it can sit in a puddle of water which adds cooking time.

Marinade the tofu – If you have a little time or you know you want to have this for tea, simply chop the tofu earlier in the day, whisk the sauce ingredients together and allow to marinade the tofu for 30 minutes  or even overnight. This really helps the tofu become infused with all of the peanut and chilli flavours from the sauce.

Apply some pressure – By covering the tofu with the grease proof paper or tin foil then adding another frying pan over the top and pressing will work. This adds pressure and traps the heat for the tofu frying. If you apply pressure for around 3 minutes then flip the tofu to fry on the other side.


crispy peanut tofu noodle bowl

Ingredients Breakdown

Firm Pressed Tofu– using firm tofu will work slightly better with this dish as it will hold it’s shape better when frying.

Peanut Butter- Using a smooth, runny and oily peanut butter will really help this dish come together beautifully. If you want to sub out the coconut oil, just double up the peanut butter portion.

Coconut Milk- This helps create a thick creamy sauce to marinate the tofu, however please feel free to substitute this ingredient out if you’d prefer!

 


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crispy peanut tofu noodle bowl recipe

Crispy Peanut Tofu Noodle Bowl

15 minute recipe using a peanut and coconut sauce to marinade the tofu with tips on how to get crispy tofu every time.
Prep Time 5 mins
Cook Time 14 mins
Servings 2 people

Ingredients
  

  • 1 block of firm tofu I used cauldron organic firm tofu
  • 120 g rice noodles two 'nests'
  • ⁣2 stalks of cavolo Nero collared greens or kale will work

For the peanut dressing

  • ⁣2 tbsp peanut butter smooth and oily texture
  • ⁣100ml full fat coconut cream
  • ⁣1/2 squeeze lime
  • ⁣2 tsp tamari or soy sauce
  • ⁣1 tsp chilli flakes
  • ⁣1 tbsp sesame oil
  • ⁣3/4 spring onions to garnish
  • ⁣1 tsp chilli infused oil for the noodles

Instructions
 

  • Drain the tofu then chop into 2cm cubes
  • For the peanut dressing, whisk all of those ingredients together then cover the tofu and set aside for around 30 minutes
  • ⁣Place a frying pan on a high heat with a drizzle of sesame oil and fry for around 5 minutes on each side
  • ⁣Chop the greens and add to the pan with the tofu to fry (you can place a lid on top to sauté if preferred)
  • Place the rice noodles in a bowl and cover in boiling water and set aside
  • ⁣Drain the water from the noodles then add to the pan with the tofu, then plate up!
  • ⁣Serve with chopped spring onions, a generous drizzle of chilli oil and a slice of fresh lime
Keyword 15 minute meal, crispy tofu, noodles, peanut recipes, tofu

If you like this recipe why not try my Chilli Peanut Ramen Recipe

chilli peanut tofu ramen vegan

dessert Recipe

Raw Cookie Dough Fridge Bar

raw cookie dough fridge bar

Only 5 Ingredients Needed For This Cookie Dough

This raw, no bake cookie dough fridge bar is perfect for when you fancy a sweet treat. It only needs 5 main ingredients and can be easily adapted to fit what you have in the cupboards. You can easily swap out the chocolate bar for chocolate chips, oreos, lotus biscuits because it is a really adaptable recipe.


Ingredients Recipe Break Down

Oat Flour – This is a great gluten free alternative to using plain flour in this recipe. Oat flour is a lot more coarse in texture and gives a richer taste.

Peanut Butter- I find that using a peanut butter that is rich in oil and a smooth texture makes the best option for this recipe. If you can, always avoid peanut butters with palm oil – let’s keep our amazon rainforest.

Vegan Butter- Or margarine. There are so many different brands available now, however any will work for this recipe, whether it’s sunflower based, olive oil based or richer in fat – whatever you have at hand.

 


raw cookie dough recipe vegan

Extra Toppings

Chocolate – You can get creative and double up the chocolate, or even add up to 300g to create a thick topping.

Filling- Feel free to swap out the Rhythm bars for whatever you have in your  cupboards/ what you can get at the shops. Oreo cookies work, lotus biscuits, chocolate chips or literally any chocolate bar you like!

Coconut Oil- If you want to make the chocolate topping a little creamy, please add 1 tsp coconut oil to make this really silky smooth.

raw raw cookie dough recipe vegan


As always please feel free to tag me in any remakes of this. Find me on Pinterest or Instagram!


raw cookie dough fridge bar

Raw Cookie Dough Fridge Bar

No bake, 5 ingredient recipe that can be frozen or added to ice cream, or just eaten straight out of the fridge when you have a sweet craving.
Prep Time 10 mins
Servings 8 Slices

Ingredients
  

  • 1/2 cup Peanut butter | 110g A good quality oil rich smooth works best
  • 2 cups oat flour |160g
  • 1/2 cup butter | 100g
  • 1/2 cup golden caster sugar |80g
  • 3 bars Rhythm 108 | 100g substitute for chocolate chips or other chocolate bar of choice
  • 100 g Good quality chocolate for the topping Optional

Instructions
 

  • Add the vegan butter and peanut butter to a large mixing bowl along with the sugar and beat together until combined
  • Add in the oat flour and mix together (using a silicone spatula is best) until combined
  • Chop up the chocolate into bite size chunks (around 1cm thick) then add to the cookie dough and mix until evenly dispersed
  • Pack into a lined brownie tray (a small loaf tin will also work) and set aside in the fridge to firm
  • If you're adding a chocolate topping, melt the chocolate then pour over the top. It's up to you if you'd like to double up the chocolate layer to make it extra thick
  • Allow to cool in the fridge then score and slice!

Video

Keyword cookie, cookie dough,, easy recipe, no bake dessert, sweet snack

raw vegan cookie dough recipe

Find me on Youtube Here!

 


If you like this recipe, why not try these….

Bite Size Chocolate Tarts Vegan

Dinner Lunch & Light Bites Recipe

Gyoza Chilli Noodle Soup

gyoza noodle chilli soup recipe vegan

This Gyoza Chilli Noodle Soup has to be one of my favourite recipes so far – mostly because it takes only 15 minutes to create with minimal fuss. Using Yukata vegan friendly gyozas, this is perfect if you’re cooking for friends too.


Breakdown of Ingredients

Sesame Oil- You can use toasted or regular sesame oil for this dish. It really helps create a beautiful nutty undertone in this recipe

Vegetable Stock – This can be made from boiling water and a good quality stock cube, keeping costs down to a minimal

Tamari – You may have noticed that most of my recipes include tamari, mostly because it’s one of my favourite ingredients. Tamari is a gluten free version of soy sauce so this dish can be easily made GF. Swap out the noodles for rice noodles instead to make this gluten free.

Gyozas – These are from the brand yukata. The quality is great and so far have become a staple in the freezer.


gyoza noodle chilli soup recipe vegan


Kitchen Equipment:

Non Stick Pan- A good quality non stick pan such as Circulon really helps when frying the vetetables. You will need a pan that has a lid for this dish to help steam the gyozas.

Chopsticks – Have friends coming over for dinner? Chopsticks will add a little more authenticity to this noodle dish, just don’t forget a spoon / ladle to drink that delicious soup with it.

Small Sharp Knife- Having a small sharp knife to finely chop the ginger, chilli and garlic is always a handy tool to have in your kitchen.


gyoza noodle chilli soup recipe vegan

If you give this recipe a go please be sure to tag Lucy and Lentils over on instagram!

gyoza noodle chilli soup recipe vegan

Gyoza Chilli Noodle Soup

Crispy gyozas in a 15 minute homemade chilli noodle soup. Vegan and really easy to create.
Prep Time 5 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 3 spring onions finely chopped (leave a few to top at the end)
  • 2 tbsp sesame oil
  • 2 tbsp tamari or soy sauce
  • 800 ml vegetable stock made with boiling water and stock cube
  • 3 cloves garlic minced / finely chopped
  • 1 thumb sized piece fresh ginger grated / minced
  • 1 large red chilli substitute for 1 tsp chilli flakes
  • 1 tbsp brown sugar
  • 100 g noodles rice, ribbon or even udon will work
  • 5 tenderstem
  • 6 gyozas I used yukata vegan gyozas
  • 1 tsp sesame seeds to top, optional

Instructions
 

  • In a small bowl, combine the minced garlic, grated ginger, tamari, sesame oil, brown sugar (and chilli flakes if you're using instead of fresh) and mix whisk together
  • Heat a deep pan then add the finely chopped spring onions along with the dressing and fry for around 3 minutes before adding the vegetable stock
  • In a separate pan, add a drizzle of sesame oil and fry the gyozas on a high heat for around 3-4 minutes until crispy, then pop a lid over the top and steam for around 3-4 minutes
  • For the last 5 minutes of cooking, add the rice noodles and tenderstem to the pan with the stock, pop a lid over and leave for gently steam for around 4-5 minutes
  • Serve by adding the soup and noodles to a bowl, top with the gyozas and tenderstem and garnish with any additional spring onions, chilli flakes and a splash of tamari (optional)

Notes

If you're frying the gyozas, simply heat another pan with a drizzle of sesame oil, fry on a high heat until the base has browned, then place a lid over the top to steam for a further 2-3 minutes until done. Then add to the soup just before serving.
Keyword 15 minute meal, chinese soup, gyoza soup, gyoza,, noodle soup, szechuan sauce

If you like this recipe, why not try my delicious home made vegan chilli peanut ramen linked just here.