Category Archives: Vegan

Guacamole Recipe

Dips & Spreads, Recipes, Snacks, Vegan, , , , , , ,

I’m back in England after a relaxing holiday in Spain! Continuing on with the Spanish-themed recipes and also having lots of avocados in the fridge I decided to make this authentic guacamole! It is so simple to make and is delicious served as a dip or spread on oatcakes! It is also rich in Vitamin C and is great for detoxing with the coriander.

Guacamole

Serves 2-4

Ingredients

2 Ripe avocados

1/2 Red onion

1 Medium tomato

15g (1/2 a bunch) Fresh cilantro

1 Lime

1/2 tsp Sea salt

1 Jalapeno (optional)

Instructions

Finely chop the onion and place into a bowl.

Now chop the tomato into quarters, then using a knife cut off the skin of each quarter in one movement. Chop up the tomato pulp and add to the bowl.

Chop off and discard the stems of the cilantro, then finely chop the cilantro leaves and place in the bowl.

Cut the lime in half and squeeze the juice of each half into the bowl.

Now cut each avocado into quarters and pull out the stone. Peel off the skin of each quarter and put the avocado flesh into the bowl.

Season with salt.

Now using a fork mash up the avocado and mix together all the ingredients well.

Spoon the guacamole into a small bowl and serve with tortilla chips or vegetable crudites as a dip. Also delicious spread on oatcakes or rice cakes.

Store in an airtight container in the fridge. Eat within 2 days.

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Sweet Potato & Tomato Casserole

Main Meal, Recipes, Vegan, , , , , , ,

This chunky sweet potato and tomato casserole was inspired by a recipe I saw on Jamie Oliver’s Superfoods TV show. This recipe is a fabulous and delicious way to get vitamin A rich sweet potatoes into your diet.

I love the positive work that Jamie Oliver is doing to make people aware of the harm that sugar does to children and adults alike and is campaigning for a tax on sugary drinks. You can sign his petition here

Sweet Potato & Tomato Casserole

Sweet Potato & Tomato Casserole

Serves 2

Ingredients

3 tbsp Olive oil

1/2 Red onion

1 Garlic clove

3 Medium mushrooms

1 tbsp Tomato puree

1 can Plum tomatoes

1 Carrot

2 Medium sweet potatoes

50g Green beans

1 tsp Herbs de provence

1/2 tsp Sea salt

1/2 tsp Black pepper

65g Red lentils (optional)

Instructions

Preheat the oven to 200C.

Drizzle the olive oil into a casserole dish. Chop the garlic clove in half and add to the dish with the chopped onion and sliced mushrooms. Put into the oven and fry for 10 minutes.

Now take the dish out and add in the finely chopped carrot. Chop the sweet potato into 1 inch thick, chunky slices and add to the dish. Cut the ends off of the green beans, cut up into small pieces and add to the dish.

Finally pour on the tomato puree, plum tomatoes and water and season with the sea salt, black pepper and herbs de provence. Place in the oven and roast for 45 minutes or until the sweet potatoes are soft.

Serve warm. Buen provecho!

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Patatas Bravas Recipe

Main Meal, Recipes, Spanish, Vegan, , , , , , , ,

Hola! I decided to recreate the patatas bravas that I had for tapas in the Spanish restaurants! When making the patatas, I accidentally picked up the vinegar instead of the olive oil to cook them in! This worked out well as the patatas turned out very crispy and delicious cooked in a mixture of vinegar and olive oil!

Patatas Bravas

Patatas Bravas

Makes 1 portion

Patatas Ingredients

2            Large potatoes

1 tbsp    Vinegar

1 tbsp    Olive oil

1/2 tsp   Sea salt

1/2 tsp   Black pepper

Bravas Sauce Ingredients

1 tsp      Olive oil

1 clove  Garlic

1 can     Chopped tomatoes

1 tbsp   Tomato puree

1 tsp      Cayenne pepper

1 tsp      Paprika

1/2 tsp   Sea salt

1/2 tsp   Black pepper

Instructions

Preheat the oven to 200C.

Chop the potatoes into pyramids. Now place them on a baking tray and drizzle with vinegar and olive oil. Put the tray in the oven and bake for 45 minutes or until browned and crispy.

To make the bravas sauce, heat olive oil in a sauce pan over a low heat. Add the chopped garlic and fry for a minute or two. Then add the can of tomatoes, tomato puree, cayenne pepper, paprika, sea salt and black pepper. Simmer on a low heat while the potatoes cook.

Pile the patatas onto a plate and spoon some of the spicy bravas sauce over the patatas. Serve warm. Store the excess bravas sauce in a container in the fridge. Very tasty on chips!

[amd-zlrecipe-recipe:10]

Sauteed Garlic Mushrooms Recipe

Gluten-Free, Recipes, Snacks, Spanish, Vegan, , , , , , , , , ,

Ever since I tried these garlic mushrooms (champinones) as a tapas in an authentic Spanish restaurant in Jalon I have wanted to make them! They are so simple to make and so tasty! Today we stayed in and relaxed by the pool and I made them for lunch on toast.

Sauteed Garlic Mushrooms

Serves 1

Ingredients

1 tbsp Olive oil

3 Medium button mushrooms

1 Garlic clove

1/2 tsp Dried parsley

1/2 tsp Sea salt

Instructions

Heat the olive oil in a frying pan on a low heat.

Thinly slice the mushrooms and add to the pan. Chop the garlic and add to the pan. Season with the parsley and sea salt and mix in.

Saute on a low heat for 15-20 minutes until the mushrooms are delicately soft and slightly brown. Regularly stir and turn over the mushrooms.

Serve warm as a tapas snack or delicious served on toast.

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Baked Apples with Raisins

Desserts, Recipes, Vegan, , , , , , ,

This traditional English baked apples recipe makes a delicious dessert! Many adults remember their Mum’s cooking this dessert for them as a child. And it makes good use of the abundance of cooking apples on the trees during late summer!

Baked Apples with Raisins

Serves 2

Ingredients

2          Cooking apples

1 tbsp  Raisins

1 tbsp  Cashew nuts

1/2 tsp Cinnamon

1 tbsp  Agave nectar

Instructions

Preheat the oven to 180C.

Wash and core the apples. Place the apples on a baking tray.

Chop the cashew nuts and place into a small bowl with the raisins, cinnamon and agave nectar. Mix well. Now spoon the mixture into the apples.

Place in the oven and bake for 40 minutes or until the apples are soft.

Serve warm.

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Gluten-free, Vegan Fruit Bread

Bread, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , ,

This delicious, sweet, fruit bread is so easy to make and has the health benefits of being gluten and dairy free. It is tasty sliced and served with strawberry jam. It did not last long in our house!

P1020091

Ingredients

350g      Rice flour
150g      Buckwheat flour
1 tsp      Dried yeast
1 tsp      Himalayan pink crystal salt
1 tsp      Cinnamon
1 tsp      Ginger
150g      Raisins
350ml    Filtered water
1tsp       Coconut oil

Method

Preheat the oven to 200C.

Add the dry ingredients and the raisins into a large bowl. Wash your hands. Make a well in the middle of the flour and add the water. Mix the ingredients together using your hands.

Now leave the dough to rise for an hour an a half until it has doubled in size.

Next grease a bread tray using the coconut oil. Place the dough into the bread tray and bake in the oven for 35 minutes.

Leave the bread to cool for 5 minutes then place on a wire rack. Once cool slice the bread.

Store in a cool, dry place and eat within 3-4 days.

Vegan Style Fish ‘n’ Chips

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , , ,

If you are a vegan and miss having your fish ‘n’ chips on a Friday here is the answer! The idea for this delicious vegan fish ‘n’ chips was told to me by a friend. The seaweed nori sheet makes the vegan style fish (or tofish!) smell and taste like fish from the sea and it also looks like fish skin. The batter is gluten-free. So why not treat yourself to this English classic!

Vegan Fish 'n' Chips

Serves 2

Vegan Style Fish Ingredients

1/2 Block firm tofu

200ml Olive oil

100g Rice flour + extra for dusting

1tsp Baking powder

1/2tsp Turmeric

1tsp Flaxseed

150ml Soya milk

2 Nori sheets

Vegan Chips Ingredients

2 Large potatoes

1/2tsp Black pepper

1/2tsp Sea salt

Instructions

Preheat the oven to 200C.

Remove the tofu block from the packaging, drain and wrap in sheets of kitchen roll. For extra firmness, press the tofu between two chopping boards and put something heavy on top (I used the Vitamix base!) to press down for a least 10 minutes.

Now to make the chips, wash the potatoes and chop them into chips lengthways. Place the chips in a baking dish. Sprinkle over the salt and black pepper.

Place the chips in the oven and dry roast for 45 minutes or until lightly browned and crisp.

To make the vegan-style-fish, first add the olive oil to a frying pan and turn to a low heat.

Now prepare the batter. Put the rice flour, baking powder and flaxseed into a bowl and create a well in the centre. Next pour in the soya milk and beat together with the flour using a whisk. Mix in well until you have a smooth batter.

Next slice the block of tofu in half lengthways. Slice the half block diagonally to make the vegan-style-fish fillets. Now place the tofu fillet on one nori sheet. Drizzle some olive oil on the tofu fillet and wrap the nori sheet around it. Now dip the tofu fillet into the extra flour. Place in the batter and coat all over using your hands. Lift up the tofu fillet and let the excess batter drip off the sides.

Finally drop the battered tofu fillet into the hot oil. Turn the heat up until the oil begins to bubble gently around the edges of the tofu fillet. Cook for no more than 1-2 minutes on each side. Repeat with the other tofu fillet.

Serve the vegan-style-fish and chips warm with mushy peas and ketchup. Enjoy!

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Vegan Cashew Cream

Dairy Alternatives, Recipes, Vegan, , , , , ,

This vegan cashew cream is so simple to make and it is the perfect alternative if you are intolerant to dairy. It is delicious served with strawberries or spread in a Victoria sponge cake!

Vegan Cashew Cream

Ingredients

100g    Cashew nuts

1          Ripe banana

Instructions

Soak the cashew nuts overnight.

The next day drain them and add them to a blender along with the chopped banana. Blend until it forms a smooth cream. Transfer the cream into a container.

Store in the fridge and eat within 3-4 days.

[amd-zlrecipe-recipe:13]

Vegan Victoria Sponge Cake

Cakes, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , ,

Treat yourself to this delicious vegan victoria sponge cake that is 100% vegan and gluten-free! It makes a tasty afternoon snack! It has taken me 2 days and 2 ovens but I have finally done it! Hope you enjoy this recipe!

Vegan Victoria Sponge

Vegan Victoria Sponge Recipe

Sponge Cake Ingredients

100g Buckwheat flour

300g White rice flour

200g Golden caster sugar

4tsp Baking powder

2tbsp Coconut oil + extra for greasing

3tbsp Ground flaxseed + 600ml water (3 flax eggs)

Strawberry Jam Ingredients

100ml Water

100g Strawberries

50g Golden caster sugar

Vegan Cream Ingredients

100g Cashew nuts

1 Ripe banana

Instructions

Soak the cashew nuts in water overnight.

Preheat the oven to 200C/180C fan.

Grease two 20cm springform cake tins with coconut oil.

Sieve the dry ingredients, including the buckwheat flour, rice flour, caster sugar and baking powder, into a large bowl.

With a spoon push the flour to the sides of the bowl to make a hole in the middle. Add the coconut oil. Now mix the flaxseed and water together in a glass to make the flax eggs. Pour half the flax egg mixture into the gap and begin to mix in the flour using a wooden spoon. Pour in the rest of the flax eggs. Mix it together very quickly as the baking powder will start working and you want to get it in the oven as soon as possible. You can use an electric whisk for a smoother mixture.

Now pour half the mixture into each of the cake tins and put in the preheated oven immediately. Bake for 20-30 minutes. You can put a skewer in the cake and if it comes out dry you know the cake is cooked.

While the cake is cooking, prepare the strawberry jam. Add the water and the strawberries to a pan on a medium heat. Mush up the strawberries using a wooden spoon. Heat until the strawberries begin to soften. Now add in the sugar. Heat until the sugar has dissolved. Now bring the mixture to the boil. Boil for 15-20 minutes stirring regularly. Finally pour the mixture into a jam jar and leave to set.

While the cake is cooking, prepare the vegan cream. Drain the soaked cashews and add them to a blender with the chopped banana. Blend on full power until you have a smooth, creamy mixture. You may need to push down the sides of the mixture and blend again.

Remove the cakes and leave to cool. Next spread on a layer of the strawberry jam onto the top surface of one of the cakes. Now spread a layer of the vegan cream on top of the jam. Finally you can carefully place the second cake on top of the vegan cream and voila!

Store in an airtight container and eat within 3-4 days.

[amd-zlrecipe-recipe:6]

Vegan Thai Green Curry

Main Meal, Recipes, Vegan, , , , , , ,

Hope you are all enjoying the summer holidays! I am enjoying having lots of time to cook new things outside of my usual culinary comfort zone. This delicious vegan Thai green curry made a refreshing change from my usual curry. The fresh fragrances of the basil and coriander give it a delicious aroma.

Vegan Thai Green Curry

Ingredients

Curry Paste
2 garlic cloves
1/2 red onion
1 stalk lemon grass
1tsp ground coriander
2tsp ground cumin
1/2 lime juice
30g fresh coriander
10g fresh basil
1/2 can coconut milk

Veggies
1tsp coconut oil
2 bay leaves
1 small sweet potato precooked
1 carrot
1/2 head broccoli
100g green beans
100g mushrooms
100ml filtered water

Method

Pre-bake the sweet potato in the oven at 190C for 45 minutes.

Now add the chopped garlic, onion, lemon grass, ground coriander, ground cumin, lime juice, fresh coriander, fresh basil and half a can of coconut milk to a blender to make the curry paste. Blend for 30 seconds until smooth.

Next melt the coconut oil in a frying pan on a medium heat. Add the curry paste and fry for a few minutes to release the fragrance. Now finely chop the broccoli and carrot for a faster cooking time and add to the curry paste. Chop up the precooked sweet potato into cubes and add to the curry paste with the chopped green beans and mushrooms. Add the extra water and stir the veggies regularly.

Cook on a low heat for 30 minutes or until you can pierce the broccoli with a knife.

Serve warm with basmati rice or rice noodles. Garnish with a few basil leaves.