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dessert Recipe

Tahini & Chocolate Stuffed Dates

Posted on March 12, 2020
Tahini & Chocolate Stuffed Dates

Ingredients

6-7 juicy medjool dates

45g good quality chocolate (I used Cox & Co cacao nib)

3 tbsp good quality tahini + 1 tsp grape molasses mixed together

1 ½ tsp sea salt flakes

1 tbsp desiccated coconut

Method

Simply stuff each medjool date with a square of the cox & co chocolate, topped with the tahini and molasses dressing

Top each with a good pinch of sea salt

Sprinkle the dessicated coconut on top and enjoy with a cup of coffee

Tahini & Chocolate Stuffed Dates
Tahini & Chocolate Stuffed Dates
dessert Recipe

Lemon, Blueberry and Poppy Seed Muffins

Posted on March 9, 2020
lemon blueberry poppyseed muffins

Ingredients

Wet

200ml oat milk

1 tsp apple cider vinegar

Juice of 2 lemons (around 2 ½ tbsp)

40ml olive oil

 

Dry

300g plain flour  | 2 cups

½ tsp salt

150g caster sugar | 3/4 cup

1 1/4 tsp bicarbonate of soda

2 tsp baking powder

3 tbsp poppy seeds

Zest of 2 lemons 

150g frozen blueberries

 

 

For the lemon drizzle icing:

 

30ml oat milk (1 tbsp)

60ml fresh lemon juice (2 tbsp)

120g icing sugar

 

Method

Preheat the oven to 180ºC (Fan)

 

Mix the oat milk and vinegar together and leave for around 5 minutes to create a ‘buttermilk’ like texture

 

Add all of the dry ingredients into a large bowl and mix together

 

Pour the remaining wet ingredients in with the milk and vinegar and whisk together

 

Fold the wet ingredients into the dry (leaving out the blueberries) making sure no pockets of flour have been left

 

Add the blueberries into the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing)

Pour the muffin mix into each case and top with a few additional frozen berries and push into the surface

 

Bake at 180ºC for around 5 extra minutes (26-30) minutes, prick with a knife and check it comes out clean

 

For the icing

Add fresh lemon zest to top each muffin

 

Mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 tsp more of icing sugar at a time if it’s too runny)

 

Sprinkle fresh lemon zest over the top of each muffin

 

 

lemon blueberry poppy seed muffins vegan recipe
lemon blueberry poppy seed muffins vegan recipe
dessert Recipe

Chocolate Topped Cinnamon Drop Biscuits

Posted on March 6, 2020
cinnamon chocolate drop biscuits vegan

Ingredients

For the biscuit

60 g coconut flour | ½ cup

150g | 1 cup plain flour (gf plain flour will work too)

80g coconut sugar | ¼ cup (demerara sugar works too)

1 ½ tsp cinnamon

¼ tsp salt

1 tsp vanilla extract

150g vegan butter or melted coconut oil

 

For the chocolate topping

70g Benefit Vitamins Chocolate

2 tbsp oat milk

1 tsp maple syrup

1 tbsp filtered water

Method

For the biscuits

Pour the dry ingredients into a bowl together and mix

Add the vegan butter or coconut oil and mix together with your hands until combined. (If you’ve used coconut oil, add a splash of oat milk to help loosen the texture)

Roll into small ball, then place on a lined baking tray

Squash the cookies using the back of a spatula 

Bake at 180ºC for 18 -20 minutes

 

Melt the Benefit Vitamins chocolate, oat milk, water and maple syrup together in a bowl until a thick ganache like texture has formed

*top tip if you curdle the chocolate, add a splash more of oat milk and whisk together quickly to loosen the texture

 

Spoon on 1 heaped tsp of the chocolate mix onto the cooled biscuits and enjoy with a cup of earl grey tea!

dessert Recipe

Peanut Butter Blondies

Posted on February 27, 2020
peanut butter blondies vegan recipe

Ingredients

1 cup plain flour | 120g  (If gluten free, sub for ½ cup GF plain flour | 65 g  and  ½ cup coconut  flour | 60g)

¾ cup demerara sugar| 175 g

½ tsp baking powder

1/2 tsp salt

1/4 cup | 40g Chocolate Chunks (I used Cox & Co Cacao Nib)

4 heaped tbsp vegan butter | 80g

3/4 cup peanut butter | 170g

2 tbsp oat milk | 60ml

1/2 cup Chocolate Chunks for the topping | 35g

 

Top with 2 tbsp biscoff spread

Method

Preheat the oven to 180ºC

Bring the dry ingredients together in a large mixing bowl

In a separate bowl add the peanut butter, oat milk and room temperature butter and whisk together 

Pour the wet ingredients into the dry and mix together with the chocolate chunks until combined then spoon into a lined brownie tin then adding the remaining chocolate chunks on top, pushing them slightly into the surface

Bake for 22 minutes, don’t worry if the centre is still gooey, it’ll firm when cooling down

Place onto a baking tray and allow to cool for at least 10 minutes before cutting

Heat the biscoff spread then drizzle over the top!

Enjoy!

peanut butter blondies vegan recipe
peanut butter blondies vegan recipe
Recipe Sides & Savoury Snacks

Miso Marinated Aubergine

Posted on February 27, 2020
miso glazed aubergine with spring onion

Ingredients:

2 large aubergines

___

For the marinade

1 tsp brown miso paste

2 tsp Tamari

1/2 tsp grated fresh ginger

1/4 tsp garlic powder

3 tsp date nectar / honey
1 large aubergine

____

To garnish

1 tbsp Sesame seeds

2 spring onions

Method:

Slice the aubergine, mix the marinade ingredients together then coat the slices and leave for at least 10 minutes

Place a griddle pan on a high heat

Add the marinated aubergine to the piping hot pan and allow to sizzle for around 6 minutes until the deep grill lines slightly charr the aubergine

Plate up, drizzle in any leftover dressing and top with sesame seeds and spring onion.

*These aubergine steaks can also be served with rice or in bao buns to make a main dish

Miso marinated aubergine
Miso marinated aubergine
Breakfast Recipe

Banana Pancakes with Berry Compote

Posted on February 24, 2020
vegan banana pancakes recipe

Ingredients

3/4 Cup Rice Flour

1 Small Over Ripe Banana

1 Cup of Coconut Milk

2 tsp Baking Powder (gluten free)

1 tsp Cinnamon

1 tsp Coconut Oil (to heat in the pan)

Pinch of Salt

 

For the berry compote:

1/4 cup frozen or fresh berries, even better if they're in season!

1 tsp maple syrup / sugar

Splash of water

 

Method

In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt

In a medium bowl mash the small banana, whisk together with the coconut milk then pour into the dry ingredients and fold together until combined

Leave in the fridge for around 10 minutes (optional, this just creates a firmer batter to add to the pan)

Heat a large pan on a medium to high heat, with a tsp of coconut oil, then spoon on a portion of pancake batter

Once the pancakes have little air bubbles form it means they are ready to flip

Once they have cooked on both sides, stack them up and add the berry compote and a dollop of vg cream

Enjoy

 

For the berry compote

Add the frozen or fresh berries to a small pan with a dash of water and 1 tsp sugar, and heat until bubbling

Spoon on 2 tbsp dairy free yogurt and maybe a squeeze of maple syrup for good measure

vegan banana pancakes recipe
vegan banana pancake recipe
dessert Recipe

Raspberry & Chocolate Kisses

Posted on February 23, 2020
Vegan chocolate raspberry kisses valentines

Ingredients:

200g 70% chocolate

70g vegan cream cheese (I used Violife Creamy Original)

4 tbsp icing sugar (confectioners sugar)

50g raspberries (frozen or fresh)

Pinch sea salt

Method:

Melt 120g of the dark chocolate then pour into the base of muffin cases (or lined / silicone muffin tin)

Prepare the raspberry cream cheese filling by heating the raspberries in a pan until bubbling

Whisk the vegan cream cheese with the icing sugar until smooth, then add the raspberries and fold gently fold together

Spoon 1 tbsp onto the top of each chocolate base within the muffin tin *optional to place a fresh whole raspberry on top

Melt the remaining 80g of chocolate with a good pinch of sea salt and pour over the top of the raspberry cups and leave to set in the fridge

Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines
Breakfast Recipe

Lemon & Poppy Seed Pancakes

Posted on February 21, 2020
lemon and poppy seed pancakes vegan recipe

Whether it's Pancake day or simply a morning that requires a bit tasty stack, this recipe will hopefully do the trick. The batter creates a fluffy pancake which reminds me of the scotch pancakes I used to have when I was younger.

This recipe is part of a campaign on Instagram with Clarks Maple Syrup.

Ingredients

200g plain flour (sub for 100g buckwheat flour and 100g of GF plain flour)

2 tsp baking powder

1/2 tsp bicarb soda

200ml oat milk

2 tbsp Clarks Maple Syrup

1 tbsp poppy seeds

Pinch salt
1/2 lemon squeezed

To top:

2 tbsp Clarks Original Maple Syrup
Fresh lemon zest

1 tbsp DF yogurt with a squeeze of fresh lemon juice

Fresh lemon zest

Method:

Mix the dry ingredients together in a large mixing bowl

Mix the lemon juice and oat milk in a separate bowl then slowly mix in with the dry ingredients and stir, ensuring fully combined

Place a large frying pan on a medium - high heat with 1 tsp of either butter, olive oil or coconut oil

Spoon on the pancake batter to desired pancake size and wait until it starts to bubble, then flip over and cook for a further 1-2 minutes

Stack up those pancakes and top with the yogurt, fresh lemon zest and a generous portion of Clarks Maple Syrup.

Enjoy!

lemon and poppy seed vegan pancakes
lemon and poppy seed vegan pancakes
Bread & Dough Recipe

Cheese & Garlic Twist Bread

Posted on February 17, 2020
vegan cheese and garlic twist bread recipe
vegan cheese and garlic twist bread recipe
vegan cheese and garlic twist bread recipe
vegan cheese and garlic twist bread recipe

Ingredients

For the dough: 

2 1/2 cups strong white bread flour | (350g)

1 tbsp Fast action yeast (7g)

1 tbsp sugar

1 tsp salt

1 cup oat milk | 250ml  *room temperature

¼ cup olive oil | 60ml

 

For the filling:

 

80g Vegan grated cheese (I used Violife)

1 tsp garlic powder

1 tbsp dried oregano

1/2 tsp salt

Method

Add the luke warm milk, sugar and yeast into a bowl and leave for around 5 minutes to react

Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Move  to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time

Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 hour

Preheat the oven to 180º

After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2cm thick

Sprinkle the grated vegan cheese across the surface and garnish with the oregano and garlic powder

Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands

Overlap the two strands, keeping the exposed filling facing towards you (this will help the cheese bubble out and bake) then place in an oven proof pan lined with baking parchment

Place on the middle tray and bake for 30 minutes then cover the top with the baking parchment and continue to bake for a further 10-15 minutes

Allow to cool slightly and enjoy!

Dinner Lunch & Light Bites

Pulled Vegan Chick’n Pitas with Za’atar

Posted on February 11, 2020
vegan pulled chicken wraps

Za’atar Pulled Chicken Pitas Recipe (Vegan Friendly)

These pitas stuffed with vegan pulled chicken (using Linda McCartney) are a delicious lunch idea, or simply double up the portion to make a feast at dinner. Using za’atar after being inspired by my trip to Israel with Vibe Israel it has influence from the Middle East.

Recipe Breakdown

Vegan Pulled Chicken – The Linda McCartney pulled chicken is a great product. It doesn’t taste meaty but has a really good texture so is a perfect balance for veggies and vegans who want an extra protein source.

Homemade Pita- This is completely optional, however you’l be surprised to see how easy it is to recreate these at home (and how cheap!)
Za’atar- This is a selection of herbs and seeds from the Middle East consisting of oregano, thyme, sesame seeds and cumin.
vegan pulled chicken pitas recipe lucy and lentils

Tips for the pitas

Prove- Allow the dough to prove within a warm spot in your home. Don’t try to speed up the process by popping it in the oven on a low heat. If it’s really cold, it may take a little longer and the same applies if it’s a beautiful summers day – it might only take 30 minutes.

Thin or Puffed- If you want a pita with the air pocket in the middle roll out the dough to around 1.5cm thick, whereas if you want a thinner more ‘flatbread’ texture, simply roll out to around 0.8mm.

High Temperature- Get your oven as hot as it can go, these pitas love high heat. If you have a pizza oven even better however if not, just whack up the heat to around 220-250ºC

Find me on Pinterest or tag me on Instagram.

vegan pulled chicken wraps

Za'atar Pulled 'Chicken' Pitas

Inspired by my trip to Tel Aviv, these za'atar pulled 'chicken' recipes were part of a project with Linda McCartney to give a delicious vegan lunch idea.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Proving Time 1 hour
Servings 4 People

Ingredients
  

  • 1 pack of Linda McCartney 'pulled chicken'
  • 1 heaped tbsp za'atar
  • 1 tsp rapeseed oil
  • 2 tbsp water
  • 1/4 tsp salt

For the mayo:

  • 2 tbsp vegan mayo
  • 1/2 lemon squeezed
  • 1/2 tsp za'atar
  • 1 tsp water

For the filling:

  • 100 g seasonal tomatoes
  • 1/2 small red cabbage
  • Large handful spinach
  • 2 large handmade pittas per person:
  • 250 g plain flour
  • 1 tbsp olive oil
  • 150 ml warm water
  • 1 tsp fast yeast
  • pinch salt

Instructions
 

  • Add the pulled chicken to a pan with the oil and fry for around 5-6 minutes, then add a splash of water
  • Season with the za'atar and salt and continue frying for a further 3-4 minutes. Set aside
  • Take the fresh pitas out of the oven then layer with the spinach, pulled chicken, thinly sliced cabbage and fresh tomatoes
  • Garnish with the mayo dressing and enjoy!
  • For the mayo, simply mix the ingredients together.

method for pita

  • Mix the warm water and yeast, sit for five minutes
  • Then mix with the other ingredients
  • Knead together for 10 minutes, leave to rise in a warm place for 1 hour
  • Knock back the dough, divide into 8 equal balls,
  • Roll out each portion with a rolling pin until around 1cm thick then bake at 250ºC for 5-6 minutes
Keyword lunch ideas, lunch recipes, pita, pulled chicken, za'atar

If you like this recipe, why not try my za’atar pitas

za'atar pita recipe vegan