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dessert Recipe

Peanut Crunch Bars with Hidden Layer

peanut crunch bars vegan
peanut crunch bars vegan
peanut crunch bars vegan

Ingredients

For the base:

1 cup peanuts

1 tbsp cacao nibs 

1 tbsp chia seeds

1 tbsp desiccated coconut (I used Coconut Merchant)

8 medjool dates

Pinch salt

 

For the middle:

2 tbsp peanut butter of choice (I used Manilife as it's really smooth and creamy)

 

For the topping:

80g dark chocolate (I used Benefit Protein Chocolate)

1 tbsp coconut oil

½ tsp sea salt

1 tsp cocoa powder 

Method

 

For the base

Roast the peanuts and cacao nibs at 180ºC for 10 minutes

 

Add the nuts and all of the other base ingredients in a food processor and blitz until combined

 

Press the mix down into a lined brownie tin then add the runny peanut butter layer over the top and set aside

 

Using a bain marie, melt the chocolate, coconut oil and cocoa powder together until combined then pour over the top of the peanut butter layer 

 

Sprinkle a little sea salt over the top and leave in the fridge to set 

Slice and enjoy!

peanut chocolate bars
peanut crunch bars chocolate
Recipe

Easy & Delicious Vegan Christmas Dinner

Vegan christmas meal idea

Whether you're vegan, your mate is vegan, your in law is vegan, here are some gorgeous festive recipes to put your mind at ease.

 

 

butternut and chestnut tart christmas
roasted acorn squash recipe
tesco everyones welcome christmas

No 1. The Show Stopper

This roasted spiced butternut tart with homemade rosemary shortcrust will knock the socks off your guests.

It'll be the perfect centrepiece with the pomegranate jewels and brussels sprouts topping.

The tart crust doesn't need to be homemade, but I am slightly biased with this gorgeous creation flavoured with fresh rosemary - the ultimate Christmas herb.

Find the recipe just here.

No 2. Maple Roasted Carrots

The best thing about Christmas food in my opinion is the abundance of seasonal veg. The humble carrot can be turned into a sumptuous side, roasted in maple syrup and topped with

Find the recipe just here.

No 3. Rosemary & Garlic Hasselbacks

The roast potato is sacred when it comes to Christmas dinner, so this year why not try the hasselback....

 

Find the recipe just here.

easy vegan christmas wreath recipe

No 4. Butternut & Brussels Pastry Wreath

This pastry wreath is a showstopper for sure. Packed with flavour, it's incredibly easy to create the filling. The pastry wreath is also easy, you just need two circles to cut around to create the wreath, then freestyle the toppings.

 

Find the recipe just here.

No 5. 'Pancetta' and 'Cream Cheese' Pinwheels

Your guests don't even need to know that these are in fact vegan! Simply pop them on the table and let everyone enjoy!

 

Find the recipe just here.

Recipe Sides & Savoury Snacks

Garlic and Rosemary Hasselback Potatoes

rosemary and garlic hasselback potatoes
rosemary and garlic hasselback potatoes
Vegan christmas meal idea

Ingredients

2 large baking potatoes

2 sprigs fresh rosemary

3 cloves garlic thinly sliced

1/2 tsp dried thyme

generous pinch coarse sea salt on each potato

1 tsp rapeseed oil for each potato

 

Preheat the oven to 180ºC

Using a sharp knife, thinly slice down the potatoes until 3/4 of the way down

I find by popping the potatoes in the microwave for 3 minutes keep the inside fluffy

Place the potatoes on a baking tray and coat in the olive oil

Place a small sprig of the rosemary and a thin of garlic into each slice and coat in a generous pinch of salt

Bake in the oven for around 45 minutes, then lightly cover in tin foil and bake for a further 15 minutes

dessert Recipe

Seriously Addictive Chocolate Tart Bites

Bite Size Chocolate Tarts Vegan
Bite Size Chocolate Tarts Vegan
Bite Size Chocolate Tarts Vegan

Ingredients

 

For the base:

1/4 cup almonds

1/4 cup cashews

1/4 cup cacao nibs

1 tsp chia seeds

1/4 cup dessacated coconut

6 medjool dates

1 tbsp coconut nectar / maple syrup (optional)

 

For the chocolate topping

100g dark chocolate

1 tsp coconut oil

Method:

Preheat the oven to 180ºC and roast the cacao nibs and nuts for 10 minutes

 

Add the roasted nuts and cacao nibs to a food processor along with the dessacated coconut and chia seeds and pulse until a sticky texture has formed *Depending on how juicy your dates are, you may need to add another 2

 

Add 1 tbsp of the nut and date base to the bottom of a lined muffin tin

 

Melt the dark chocolate with the coconut oil then pour over the top of the base, pop in the fridge to set and enjoy!

Bite Size Chocolate Tarts Vegan
Bite Size Chocolate Tarts Vegan
Lunch & Light Bites Recipe

Crispy Tofu & Rice Burrito

Tilda Crispy tofu burrito vegan
Tilda Crispy tofu burrito vegan
Tilda Crispy tofu burrito vegan
Tilda Crispy tofu burrito vegan

I was asked to create two recipes with Tilda Rice, both easy peasy and full of flavour!

*The two recipes were sponsored on Instagram*

Ingredients:

1 pack of Tilda Rice (I used USA Long Grain)

150g firm tofu (drained)

1/2 red pepper

1/2 cucumber

1 small carrot

2 wraps

2 tbsp vegan mayo

Seasoning:

Lime

Chilli flakes

1/2 tsp garlic powder

1/2 tsp parsley

1/4 tsp coriander (or just use a Mexican spice mix)

Good pinch salt

Method:

Cube the tofu and add to a frying pan with the seasoning and pop a heavy pan on top to press down (this'll help it go crispy) for around 10 minutes.

Add 1 tbsp vegan mayo to each wrap with a splash of lime and chilli flakes.

Thinly slice the pepper, cucumber and carrot and add to the wrap.

Pop the Tilda Rice  to the microwave and cook for 2 minutes then add to the wrap with the fried tofu.

Add another squeeze of the lime and garnish with fresh parsley and cracked black pepper.

Roll, wrap and enjoy!

Tilda Crispy tofu burrito vegan
Tilda Crispy tofu burrito vegan
Dinner Recipe

Steamed Jackfruit Buns

vegan jackfruit steamed buns sainsburys
steamed jackfruit buns vegan
jackfruit bao bun
jackfruit bao bun vegan recipe

Ingredients

For the filling

  • 1 inch ginger
  • 2 spring onions
  • 2 cloves of garlic
  • 400g Jackfruit
  • 100g plum and hoisin sauce

For the buns

  • 480g plain flour
  • 20g caster sugar
  • 25g fast yeast
  • 1tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp water
  • sprinkle of sesame seeds - to garnish
  • 1 tsp sesame oil - to cook

Method

For the Bao

In a large mixing bowl, add all of the dry ingredients, and mix together

Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)

Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes

Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour

Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape

Slice the roll into 8-10 equal portions then lightly flour the surface and a rolling pin.
Make each of the pieces into a rough ball and roll into an circle, around 2cm thick, then add a drop of sesame oil and fold in half (the sesame oil helps it not stick)

Repeat until all of the dough is folded then pop on a baking tray, cover with a tea towel and leave for the final prove for a further 30 minutes

For the filling

Finely chop the spring onion, the ginger and garlic and fry in a wok with the sesame oil for 4-5 minutes

Drain the jackfruit and discard the hard edges, then add the rest to the frying pan and cook on a high heat for 5-10 minutes then add the hoisin sauce, keep on a medium heat for a further 10 minutes then set aside for the buns

Add 1 tbsp of the filling to the risen dough, then pinch at the top to seal, repeat until all of the pockets are filled

Place the filled buns to a bamboo steamer and steam (If you don't have a steamer you can use a large kitchen strainer, and place it on top of a simmering pot of water )for 8-10 minutes until the dough is spongey to touch

Garnish with coriander and sesame seeds and enjoy!

jackfruit bao bun vegan recipe
jackfruit bao bun vegan recipe
jackfruit bao bun vegan recipe
vegan jackfruit steamed buns sainsburys
vegan jackfruit steamed buns sainsburys
vegan jackfruit steamed buns sainsburys
dessert Recipe

No Carrot Carrot Cake

no carrot carrot cake vegan recipe
no carrot carrot cake vegan recipe
no carrot carrot cake vegan recipe

Ingredients

Dry

2 cups flour

½ cup sugar

2 tsp baking powder

1 tsp cinnamon

1 tsp ginger

½ cup chopped walnuts

½ tsp salt

 

Wet

1 cup apricots (soaked in water)

1 cup benefit carrot juice

¼ cup olive oil

 

For the icing

2 tbsp vegan creme fraiche or cream ‘cheese’

2 tbsp icing sugar 

1 tsp cinnamon 

Squeeze fresh lemon juice

Method

Preheat the oven to 180ºC

 

Mix all of the dry ingredients together in a bowl 

 

Add the apricots, benefit carrot juice and olive oil to a food processor and blitz until combined 

 

Add the wet ingredients to the dry and mix together with a wooden spoon, careful not to overwork it 

 

Add to a lined baking loaf tin and bake for 50 minutes, or until you can stick a knife in and it comes clean out

 

For the icing, simply mix all of the ingredients together and pour over the cake once cooled

no carrot carrot cake vegan recipe
no carrot carrot cake vegan recipe
Dressings and Sauces Recipe

Red Pepper & Bean Dip Toast Topping

white bean dip
white bean dip
white bean vegan humus

Ingredients

1 x tin cannellini beans
2 tbsp tahini
squeeze lemon
1 clove smoked garlic
1 roasted red pepper
1/2 tsp salt
1/4 cup ice cold water
1 tsp smoked paprika

Method

Mince or chop the garlic and pop into a little dish with the freshly squeezed lemon and set aside for 1-2 minutes

Pop all of the ingredients into a food processor and blend for around 30 seconds, add the lemon and garlic and blend until creamy

white bean vegan humus
white bean vegan humus
Lunch & Light Bites Recipe

Heirloom Tomato Tart in Garlic Creme Fraiche

heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan

Ingredients

For the pastry

1 sheet puff pastry

1 tsp tamari

1 tbsp oat milk

1 tbsp poppy seeds

 

For the creme fraiche

50g Oatly creme fraiche

1 tsp garlic powder

 

200g heirloom tomatoes

large pinch salt

1 tsp dried basil

1 tsp dried thyme

 

Method

Preheat the oven to 200ºC and take the pastry out of the fridge to come to room temperature

Roll the sheet out onto a baking tray then fold over the edges to create a border

Mix the oat milk and tamari then brush over the edges and top with the poppy seeds

Gently prick the pastry base with a fork 7-8 times then pop in the oven for 10 minutes

 

Whilst the pastry is rising, mix the garlic powder with the creme fraiche and slice the tomatoes

 

Once the pastry has risen, take out of the oven, add the creme fraiche to the base then top with the sliced tomatoes*, sprinkle the dried basil and thyme on top, add a pinch of salt then pop back in the oven for a further 12-15 minutes

 

Take out and enjoy!

*To avoid a soggy  bottom, try draining off the tomatoes juice before adding to the pastry

 

heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
dessert Recipe

Biscoff, Jam & Cornflake Chocolate Cups

Biscoff Chocolate Cups Vegan
Biscoff Chocolate Cups Vegan
Biscoff Chocolate Cups Vegan

Ingredients

100g 70% chocolate

1/4 cup biscoff spread

2 tbsp raspberry chia jam *recipe here*

1/4 cup cornflakes

 

 

Method

Melt 50g of the dark chocolate then pour into the bottom of 6 silicone muffin trays (if you don't have a silicone one, use muffin cases) then pop in the fridge for around 15 minutes to set

Add a layer of the chia jam, followed by a spinkle of cornflakes, followed by a spoon full of biscoff spread, repeat for all of the cups then set aside

Melt the other 50g of chocolate and pour over the top then leave to set in the fridge for a further 15 minutes

 

Biscoff Chocolate Cups Vegan
Biscoff Chocolate Cups Vegan
Biscoff Chocolate Cups Vegan