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Lunch & Light Bites Recipe Sides & Savoury Snacks

Butternut Tart with Homemade Pastry

Posted on July 20, 2018
vegan butternut tart

This butternut tart is one of my favourite things to create at the weekend. Vegan pastry seemed a somewhat mystery to me however I seem to have found a delicious recipe that works a treat! 

For the Berries

1 heaped cup frozen berries ( I used blueberries & Blackberries)

1 tsp Cinnamon

1 tsp Ginger

1 tsp Coconut Sugar

1 cubed small braeburn apple

1 tbsp water

 

For the Crumble

½ cup large rolled oats

1/4 cup organic instant oats

½ cup melted coconut oil

2 tbsp maple syrup

½ tsp cinnamon

½ tsp ginger

vegan butternut tart recipe

For the filling

 

Fill a medium sized pot with water and add the cubed butternut squash, then gently boil for around 15 minutes

 

In a large frying pan add the spices and heat for around 60 seconds (this releases the aroma and flavour)

 

Add a glug of oil to the pan then gently fry off the onions

 

Add the minced cloves of garlic, gently fry until cooked then add the boiled butternut

 

Stir the ingredients together and set to one side (off the heat)

 

For the Tart

 

In a large mixing bowl sift the flour then add the rest of the dry ingredients (oat flour, salt, dried herbs and sugar

 

Stir together then add the cubed dairy free butter and mix with your hands

 

In a separate small bowl, mix 3tbsp cold water with 2tbsp oil then add to the pastry mix

 

Mix together with your hands until a dough is formed then wrap in cling film and leave to cool in the fridge for 30 minutes

 

*This is where I made the filling whilst waiting for the pastry to cool*

 

Flour a smooth surface and rolling pin, then begin to roll out your pastry until around 1cm thick

 

Take 4 greased tartlet tins (with removeable bases) and fill with the rolled pastry

 

Make sure the edges are the same thickness as the base, then prick with a fork to prevent soggy bottoms

 

Fill the tarts with the butternut and onion filling then place in the oven for around 35-40 minutes until the tart turns golden

 

Check on the tarts after around 30 minutes, if the butternut is catching, add a little circle of tin foil over the top, leaving the pastry exposed

 

Take out once cooked and garnish with pomegranate seeds and fresh thyme

 

vegan butternut tart
Breakfast Lunch & Light Bites Recipe

Pickled Cucumber & Hummus Toast

Posted on June 28, 2018
hummus and pickled cucumber toast

As a (self-confessed) hummus addict, there is nothing better than slathering a thick layer of hummus on top of a freshly toasted slice of sourdough. 

 One thing that would make it better is adding pickled cucumber on top! Inspired by Bettina (@Bettinas_kitchen) and her recent cook book release 'Happy Food' I bring you this mouthful of joy. 

 

The pickled cucumbers take only minutes to make and work perfectly in a number of recipes such as salads, burgers or simply with hummus and sourdough like this. 

Ingredients

 

2 slices of sourdough 

3 heaped tbsp hummus 

1/2 cucumber

1/4 cup white wine vinegar

pinch of brown sugar 

pepper to taste

 

Method

 

Using a julienne peeler, peel long-ways down the cucumber and place in a bowl with the vinegar, sugar and add a pinch of salt. Allow to soak for 5 minutes

Pop the sourdough in the toaster 

Lather the hummus over the two slices of toasted sourdough and add the cucumber on top 

Add a sprinkle of cracked black pepper and enjoy! 

 

hummus and pickled cucumber toast
pickled cucumber and hummus toast
dessert Recipe

Berry Crumble

Posted on June 28, 2018
winter berry crumble vegan

I'm sharing the recipe for my berry crumble. A simple and easy to follow one-pot kind of recipe (the best kind) which requires very little skill but has maximum comfort! 

For the Berries

1 heaped cup frozen berries ( I used blueberries & Blackberries)

1 tsp Cinnamon

1 tsp Ginger

1 tsp Coconut Sugar

1 cubed small braeburn apple

1 tbsp water

For the Crumble

½ cup large rolled oats

1/4 cup organic instant oats

½ cup melted coconut oil

2 tbsp maple syrup

½ tsp cinnamon

½ tsp ginger

Method

Preheat the oven to 180˚C

For the Berry Layer

Heat a pan on a low heat and add all of the ingredients 

Simmer on a low heat, stirring every few minutes until it starts to bubble

Take off the heat and place inside an ovenproof dish (I used a skillet)

For the Crumble

In a mixing bowl, add the dry ingredients and stir together

Add the wet ingredients to a small bowl, give a stir, then add to the dry ingredients

Add the crumble to the top of the berry layer in the ovenproof dish. 

Bake in the oven for around 25 minutes, adding an extra 10 if the oats need to golden

Enjoy with a dollop of coconut ice cream 

winter berry crumble vegan
Dressings and Sauces Recipe Sides & Savoury Snacks

Charred Tenderstem with Tamari & Ginger Dressing

Posted on January 9, 2018

Recipe

  • 220g Tenderstem®
  • 2 tbsp tamari
  • ¼ tsp chilli flakes
  • ¼ tsp chopped garlic
  • ¼ tsp chopped ginger
  • Salt & pepper
  • 1 tbsp sesame seeds

Method

  • Bring a pan of water to the boil and gently simmer the Tenderstem® for around 3 minutes
  • Place a griddle pan on high heat adding the sesame seeds, then drain the Tenderstem® and add to the griddle
  • Leave on a high heat for around 3 minutes until one side is charred then add the sesame seeds
  • Turn the Tenderstem® and char the other side
  • In a small dressing dish, mix the tamari, garlic, ginger and chilli flakes
  • Place the Tenderstem® on a side plate, add the toasted sesame seeds and a drizzle the dressing over
  • Serve up with a delicious stir fry and enjoy as a side dish
charred tenderstem with ginger and tamari dressing
Tenderstem with oriental dip
Tenderstem with oriental dip
Recipe

Soy & Ginger Glazed Tenderstem

Posted on December 4, 2017
Tenderstem® oriental recipe

Garlic, Ginger and Soy Glazed Tenderstem

This simple dish takes literally minutes to prepare and is the perfect bit on the side to accompany a tasty stir fry. It’s vegan friendly, requires minimal effort and creates the perfect side dish.

Top tip: Don’t chop the stems! It’s where loads of the flavour and crunch is, and by gently boiling or steaming followed by charring makes it perfect for dipping in your tamari dressing.

Tenderstem® oriental

Charred Tenderstem with Ginger & Soy Dipping Sauce

Deliciously charred tenderstem with a garlic, ginger and soy dipping sauce topped with toasted sesame seeds. You can use this recipe as part of a stir fry or as a side plate.
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 6 minutes

Ingredients
  

  • 220 g Tenderstem®
  • 1 tbsp sesame seeds
  • 2 tbsp tamari
  • ¼ tsp chilli flakes
  • ¼ tsp garlic minced
  • 3 cm piece of ginger grated

Instructions
 

  • Bring a pan of water to the boil and gently simmer the Tenderstem® for around 3 minutes then take off the heat and drain the water
  • Place a griddle pan on a medium- high heat, add the sesame seeds and gently boiled tenderstem
  • Grill on each side for around 3 minutes then take off the heat
  • In a small bowl, mix the tamari, minced garlic, grated ginger and chilli flakes and mix together
  • Plate up the charred tenderstem and sesame seeds and drizzle the dressing or use as a dipping sauce