Vegan Pasties

3rd January 2016Gluten-Free, Lunch, Recipes, Vegancornish, dairy free, gluten-free, pasties, pastry, recipe, recipes, VeganKate

Happy New Year everyone! I hope that 2016 is the best year for you yet!

Why not treat yourself to these tasty vegan pasties for tea! The pastry is made using gluten free flour and coconut oil instead of butter so it is 100% vegan goodness!

Vegan Pasties

Makes 2 vegan pasties

Pastry Ingredients

200g Dove’s farm gluten free flour

100g Coconut oil

10tbsp Cold water

Filling Ingredients

1tsp Coconut oil

1/2 Red onion

3 Medium mushrooms

1 Carrot

3 Sprigs broccoli

1 1cm slice cabbage

1/4tsp Himalayan pink salt

1/4tsp Black pepper

1/2tsp Dried thyme

1/2tsp Dried parsley

1tbsp Rapeseed oil

Instructions

Preheat the fan oven to 200C.

Add 1tsp coconut oil to a small casserole dish. Chop up the onion and add to the casserole dish with the sliced mushrooms. Fry in the oven for 10 minutes.

Meanwhile prepare the pastry. Weigh out the flour and pour into a bowl. Add the coconut oil and mash together with a fork until you have a texture of bread crumbs. Now add the water and using your hands mix the dough into a ball. Set aside.

Now prepare the other vegetables. Chop up the carrot into 0.5cm pieces as well as the broccoli. Slice off 1cm of the cabbage and cut into 1cm square pieces.

Remove the casserole dish from the oven and add the chopped vegetables. Season with salt, pepper, thyme and parsley. Return to the hot oven and bake for 30 minutes.

Now turn the fan oven down to 180C.

Roll out the pastry onto a floured surface until it is 0.5cm thick. Shaped into two circles. Add 3 tbsp of the vegetable filling into the middle of each circle. Pull the pastry over the filling to form a half moon shape. Press down the edges with you fingers.

Place the pasties onto the baking sheet on a baking tray. Brush each one with the rapeseed oil. Bake in the oven for 15 minutes.

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Vegan Christmas Dinner

18th December 2015Desserts, Gluten-Free, Main Meal, Recipes, VeganChristmas, dinner, gluten-free, portobello mushrooms, Quinoa, recipe, recipes, roasted, stuffed mushrooms, Vegan, vegetables, vegetarian, XmasKate

The Christmas season is upon us, so I thought I would share my vegan christmas dinner recipe which I made last year. It’s so delicious I’m going to make it again this year! This tasty vegan christmas dinner consists of Quinoa Stuffed Portobello Mushrooms & Roasted Root Vegetables with my Raw Chocolate Brownie and Banana & Cashew Ice Cream for dessert!

Vegan Christmas Dinner P1010135

Serves 2

Ingredients

2 Carrots

2 Sweet potatoes

8 Brussels sprouts

1 Red onion

2 Garlic cloves

2tbsp Rapeseed oil

4 Portobello mushrooms

100g Quinoa

50g Walnuts

1tbsp Thyme

1/2tsp Himalayan pink crystal salt

1/2tsp Black pepper

Instructions

Preheat the fan oven to 200C.

Wash the vegetables. Cut the ends off of the carrots and sweet potatoes and slice them lengthways, arranging them in layers in a baking dish. Cut the Brussels sprouts in half and add to the baking dish with the sliced red onion. Place in the peeled garlic cloves cut into quarters. Drizzle over the rapeseed oil.

Place the baking dish in the hot oven for 30 minutes.

While the vegetables are cooking, prepare the stuffed portobello mushrooms. Firstly weigh out the quinoa and and place in a pan of hot water. Bring to the boil, then simmer for 12 minutes. When the quinoa has absorbed most of the water, add in the chopped walnuts. Season with the thyme, salt and black pepper and mix in well.

Cut the stems out of the portobello mushrooms. Now spoon the quinoa mixture into the portobello mushrooms.

After the 30 minutes, remove the baking dish from the oven and carefully place the 4 stuffed portobello mushrooms on top of the roasted vegetables. Return to the oven for 15 minutes.

Serve 2 quinoa stuffed portobello mushrooms and half the roasted vegetables per person.

For dessert, make my Raw Chocolate Brownie and Banana & Cashew Ice Cream

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Vegan Raisin Cookies

7th December 2015Cookies, Gluten-Free, Recipes, Snacks, VeganBiscuits, cookies, gluten-free, oat, raisin, recipe, recipes, VeganKate

These delicious vegan raisin cookies are very moreish and did not last long in our house! My brother loved them! It is amazing how quick and easy it was to make this tasty treat! Additionally they are gluten free and vegan!

Makes 13 cookies

Ingredients

225g Gluten free oats

1 tsp Baking powder

100g Raisins

150ml Almond milk

100ml Rapeseed oil

2 tbsp Agave nectar

Instructions

Firstly preheat the fan oven to 180C.

Now weigh out the oats and pour them into a blender (I used the Vitamix) with the baking powder. Blend until you have a fine oat flour.

Next pour the oat flour into a bowl. Add in the raisins and mix in well with a wooden spoon. Make a well in the middle of the flour. Now pour in 100ml almond milk, the rapeseed oil and the agave nectar. Mix together until it forms a sticky cookie dough. Add the remaining almond milk to mix in any flour sticking to the sides of the bowl.

Now put a piece of baking paper on a baking tray. Next scoop out the dough using a dessert spoon and drop each portion onto the baking tray. Spread out evenly. Now press down on each cookie with the back of the spoon to flatten them slightly.

Place in the oven and bake for 25 minutes.

Finally remove from the cookies from oven and leave to cool.

Enjoy your cookies! Store in an airtight container and eat within a week.

Inspired by the recipe on Violet’s Veg*n e-Comics.

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Quick Gluten Free Flapjacks

4th December 2015Gluten-Free, Recipes, Snacks, Vegan30 minute, flapjacks, gluten-free, oat, oats, quick, recipe, recipes, snack, snacks, VeganKate

This flapjacks were inspired because a friend said I should make some cookies and I had a bag of gluten free muesli sitting in the cupboard. So I thought I would create some quick gluten free flapjacks! The recipe is so quick and simple to make, just take the gluten free muesli, add the liquids, mix and bake it in the oven for 20 minutes! It is a tasty and healthy snack that anyone can make within half an hour.

Makes 9 flapjacks

Ingredients

375g Gluten free muesli

1/2 tsp Cinnamon

2 tbsp Agave nectar

100g Rapeseed oil

100ml Filtered water

Instructions

Preheat a fan oven to 180C.

Weigh out the muesli and add in into a bowl. Sprinkle on the cinnamon. Pour in the rapeseed oil, filtered water and agave nectar. Mix in well. Pour the mixture into a 9 inch square flapjack tray. Press down with a wooden spoon until the mixture is smooth and even all over.

Place in the oven and bake for 20 minutes.

Remove from the oven and leave to cool. Cut into 9 squares.

Store in an airtight container and eat within a week.

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Vegan Spaghetti Bolognese

16th November 2015Gluten-Free, Italian, Main Meal, Recipes, Veganbolognese, kidney beans, mushrooms, recipe, recipes, spaghetti, Vegan, vegetarianKate

If you are vegetarian or vegan you may miss this Italian inspired favourite, spaghetti bolognese. Now you can enjoy this delicious, protein rich, vegan spaghetti bolognese which is made without meat!

Serves 2

Ingredients

1tsp Olive oil

1 Red Onion

2 Garlic Cloves

150g White Button Mushrooms

¼ tsp Pink Crystal Salt

¼ tsp Black Pepper

½ tbsp Dried Oregano

1 500g can Passata

1tbsp Tomato Puree

1 small Carrot

1 400g can Red Kidney Beans

200ml Filtered Water

150g (75g/serving) Gluten free spaghetti pasta

Instructions

Put the olive oil into a large pan. Add the chopped onion and sliced mushrooms and stir. When the onion starts to brown, add in the chopped garlic. Next season with the oregano, salt and pepper and stir to mix in.

Now pour in the passata and add the tomato puree. Next add in the finely chopped carrot and red kidney beans. Bring to the boil. Simmer on a low heat for 20 minutes stirring regularly. Add in the extra water.

While the sauce is cooking, add the spaghetti pasta to a large pan of boiling, slightly salted water. Simmer for 10 minutes, stirring occasionally, then drain.

Serve the sauce in the middle of the spaghetti while still warm. Enjoy!

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Pumpkin Curry

1st November 2015Main Meal, Recipes, Vegancurry, pumpkin, recipe, recipes, Vegan, vegetable, vegetarianKate

If you are wondering what to do with your pumpkin now Halloween is over, look no further! Dice it up to make a delicious pumpkin curry! This is my first attempt at carving a pumpkin face! He looks more friendly that scary! Looked pretty cool glowing in the dark with a tea light inside on Halloween!

Serves 2

Ingredients

1tsp Coconut Oil

1/2 Red Onion

1 Garlic Clove

1cm cube Fresh Ginger Root

80g Mushrooms

1tsp Ground Cumin

1tsp Ground Coriander

½ tsp Ground Turmeric

1/4tsp Sea Salt

1/4tsp Black Pepper

1 Carrot

1/2 Medium Pumpkin

1/4 block Coconut Cream dissolved in 200ml Hot Water

300ml Passata

300ml Filtered Water

65g Red Lentils

75g Basmati Rice (per portion)

Instructions

Melt the coconut oil in a large saucepan on a medium heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Fry until the onions start to look translucent. Now add in the chopped garlic. Season with the spices and stir to mix.

Very finely chop the carrot and add to the pan. Dice the pumpkin into cubes and add to the pan.

Now melt the coconut cream in hot water and add the resulting coconut milk to the pan. Pour in the passata and add in the extra water. Add the lentils. Now bring to the boil. Simmer for 20-30 minutes.

Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes.

Scoop half the curry sauce onto a plate and serve warm with the rice. Enjoy!

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Vegan Lasagne

26th October 2015Gluten-Free, Italian, Main Meal, Recipes, Vegandairy free, gluten-free, lasagna, lasagne, mushroom, recipe, recipes, tofu, Vegan, vegetable, vegetarianKate

This vegan lasagne reminds me of when I used to eat microwave ready meal lasagne as a student before I became ill. However this lasagne is much more delicious and more healthy for being gluten and dairy free! I used my vegan mozzarella recipe and tripled the amount to create the cheese sauce for the vegan lasagne. You can leave out the tofu mince if you want the lasagne to be soy free.

Serves 4

Ingredients

Tomato Sauce

1tsp olive oil

1/2 onion

3 cloves garlic

1 can passata

1 carrot

250g mushrooms

2tsp dried basil

1/4tsp sea salt

1/4tsp black pepper

Vegan Cheese Sauce

90g cashew nuts

3tbsp tapioca starch

600ml almond milk

1tsp pink himalayan crystal salt

1/2 lemon squeezed

2tsp nutritional yeast (optional)

Tofu Mince

1 block tofu

Other Ingredients

1tbsp olive oil

12 gluten-free lasagne sheets

1L water

Instructions

Preheat the oven to 200C or 180C for a fan oven.

To prepare the tomato sauce, heat the olive oil in a pan over a medium heat. Fry the chopped onion and mushroom until the mushrooms begin to brown. Then add the chopped garlic, salt and pepper and cook for a few minutes. Next add the chopped carrot. Now pour in the passata and stir in the dried basil. Simmer on a low heat while you prepare the other ingredients.

To make the vegan cheese sauce, add all the ingredients into a blender and blend for 30 seconds. Now pour the mixture into a large pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir continuously. Once the sauce has thickened, turn off the heat.

Now make the tofu mince. First drain the tofu block. Then place it into a bowl and mash it up with a fork.

Grease the base of a casserole dish with olive oil.

Next bring a wide pan of water to the boil. Drop 3 lasagne sheets into the water and spread them out. Boil the sheets for 5 minutes each ensuring all the edges have softened. Place the first 3 lasagne sheets onto the base of the casserole dish, layering the sheets over one and other to fill in the gaps. Repeat with the remaining lasagne sheets.

Now spoon over a third of the tomato sauce and smooth over using the back of a spoon. Now add a quarter of the vegan cheese sauce on top and smooth over with a spoon. Finally add a third of the tofu mince on top.

Layer 3 more of the boiled lasagne sheets on top. Add another layer of tomato sauce, vegan cheese sauce and vegan mince..

Again layer 3 more of the boiled lasagne sheets on top. Add the final layer of tomato sauce. Add another quarter of the vegan cheese sauce. And add the final layer of vegan mince.

Now layer the final 4 lasagne sheets on top. Pour on the remaining vegan cheese sauce and spread out with a spoon.

Finally place the dish in the oven and bake for 20 minutes.

Remove from the oven and slice into 4 portions. Indulge!

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Vegan Mozzarella

17th October 2015Dairy Alternatives, Italian, Recipes, Vegancheese, dairy free, mozzarella, pizza, recipe, recipes, VeganKate

This easy recipe makes a vegan mozzarella with the same texture as real mozzarella! It is the perfect addition to vegan pizza! Simply add all the ingredients to the blender, mix then heat for a few minutes for the perfect creamy vegan mozzarella!

Makes 3 pizzas

Ingredients

30g cashew nuts
200ml almond milk
1tbsp tapioca starch
1/4tsp salt
1tsp lemon juice
1tsp nutritional yeast (optional)

Instructions

Add all the ingredients into a blender and blend for 30 seconds.

Pour the mixture into a small pan on a medium heat. The mixture will start to thicken and lumps will appear. Stir regularly. Once the mozzarella is to the right consistency, turn off the heat.

Now using a teaspoon add small dollops of the mozzarella onto the pizza. Store any leftovers in a container in the fridge. Eat within 3 days.

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Mushy Peas Recipe

7th October 2015Dips & Spreads, Recipesmarrowfat, mushy, peas, recipe, recipes, Vegan, vegetarianKate

Mushy peas are delicious and easy to make once they have been soaked! They go perfectly with my vegan style fish ‘n’ chips or spicy sweet potato wedges! Peas are a great source of vegan protein!

Serves 2-4

Ingredients

250g Dried marrowfat peas

1tbsp Bicarbonate of soda

850ml + 600ml Filtered water

1/4tsp Sea salt

1tsp Sugar (Optional)

Instructions

The day before you plan to eat the mushy peas, dissolve the bicarbonate of soda in 850ml of boiling water. Now put the peas into a large bowl and pour over the water. Leave to soak overnight.

The next day drain and rinse the mushy peas. Store in a container in the fridge until you plan to cook them.

Bring to the boil 600ml of water. Add the peas and add salt to taste. Simmer on a medium heat for 30 minutes, stirring occasionally, until the peas are mushy.

Serve warm with vegan style fish ‘n’ chips! Store leftovers in a container in the fridge.

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10 Warming Autumn Recipes

3rd October 2015Articles, Gluten-Free, Main Meal, Recipes, VeganAutumn, curry, gluten-free, recipe, recipes, soup, spicy, Vegan, vegetarian, warmingKate

As the days get colder, it is comforting to have hot, spicy meals to warm us up. Here are 10 warming Autumn recipes to do just that! My favourite meal at the moment is the delicious sweet potato and tomato casserole.