Blog Name Redirection

Articles, Blog, , ,

Hi Everyone!

As you know I have a new name for my website Kate’s Vegan Cooking which focuses more on vegan recipes.

A very helpful blogger and regular reader Seema from morningcoffeeblog.com has showed me how to redirect my old website address cookingtohealme.com so it links to my new website address katesvegancooking.co.uk. Thank you Seema!

I am writing this post to let all my readers know that you can still type in cookingtohealme.com and it will send you to my current website. So you can continue to read about my lastest vegan recipes!

Thanks for reading! xx

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 Mayonnaise

Dips & Spreads, Recipes, , , , ,

This vegan mayonnaise is delicious in a sandwich, on a baked potato or mixed into a potato salad! It is very quick and easy to make and completely egg free! My tasters could not tell the difference between this and ordinary mayonnaise!

Vegan Mayonnaise

Ingredients

1/2         Lemon

1tsp       Dijon mustard

2tsp       Cyder vinegar

100ml    Soya milk

100ml    Rapeseed oil

1/4tsp    Sea salt

1/4tsp    Black pepper

Instructions

Squeeze the juice of half of a lemon into a blender. Add the mustard, cyder vinegar, soya milk, rapeseed oil and salt and black pepper into the blender.

Now blend on a medium speed until the mayonnaise has thickened.

Pour into a jar and store in the fridge. Eat within 3-4 days.

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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.

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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.

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Leibster Award!

Articles, Awards, Blog, , , , , , ,

Thank you so much to Jessica from veganrescue.com for nominating me for the Leibster Award! It is an honour to be nominated by Jessica who inspires so many people to try vegan food with her tasty vegan recipes! She also has an excellent vegan resources page!

I also want to announce that I have changed my blog name and web address to Kate’s Vegan Cooking as I am focusing more on vegan recipes. Please visit me at katesvegancooking.co.uk as I am fazing out cookingtohealme.com which will eventually be deleted.

Nominees please follow the rules below and spread the love by giving the Leibster award to 10 of your favourite bloggers!

Leibster Award

Leibster Award Rules:

One- Thank the nominator
Two- Display award in post
Three- Nominate 10 other bloggers
Four- Answer the 10 questions
Nominees

Questions:

  1. What is your favourite comfort food? My favourite comfort food at the moment is my Vegan Thai Green Curry. It is so warming and tasty! I love the flavours of the coriander and basil and the green colour!
  2. What is your dream job? My dream job is to be a famous singer.
  3. What is your favourite way to unwind after a long week? My favourite way to unwind after working is to go for a relaxing walk in the woods! I love being in nature and seeing the beauty of the trees, plants and wildlife around me.
  4. What inspired you to become a blogger? After using diet to recover from Chronic Fatigue Syndrome I wanted to use my experience to help other people suffering with ME/CFS.
  5. If you could travel anywhere in the world where would you go? I would go to Bali. 
  6. Do you have any hobbies (other than blogging)? Yes I love walking in nature, cooking, photography, yoga, meditation and writing.
  7. What is your biggest fear? My biggest fear is that there will be an economic collapse in September 2015 that will leave me and my family and friends without access to food and that we will begin to starve.
  8. What is the best advice you would give yourself 10 years ago? Brush off other people’s harsh comments.
  9. How long have you been blogging? I have been blogging since 11th April 2014 when I woke up that morning and had the urge to start a blog.
  10. What is your favourite blog post? My favourite blog post is my Buckwheat & Brown Rice Pancakes which I got very positive comments about!

My Questions for you:

  • What is your favourite comfort food?
  • What is your dream job?
  • What is your favourite way to unwind after a long week?
  • What inspired you to become a blogger?
  • If you could travel anywhere in the world where would you go?
  • Do you have any hobbies (other than blogging)?
  • What is your biggest fear?
  • What is the best advice you would give yourself 10 years ago?
  • How long have you been blogging?
  • What is your favourite blog post?

New Direction & Blog Name Change

Articles, Blog, , , , , ,

Hi Everyone! I hope you are enjoying the sunny weather!P1000677

I have decided to take my blog in a new direction focusing on Vegan Cooking and not on the ME/CFS so much. I will still have all my ME/CFS posts on my blog that you can browse through. Or if you want nutrition and lifestyle advice for your ME/CFS you can book an appointment for a nutrition consultation with me from September 2016.

I aim to keep posting vegan recipes and plan to start an online shop soon delivering vegan cakes, snacks and vegan clothes around the UK! The new name for my blog is katesvegancooking.co.uk.

Thank you for visiting me site! I appreciate it!

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.

Butter Bean Spread

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

This delicious spread is inspired by a classmate who was looking for an alternative to nut butters or hummus to spread on oatcakes for a snack. It is so tasty and only takes a few minutes to make! Also it is a great source of vegan protein.

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Equipment
  • Blender
  • Glass container
Ingredients
  • 1 400g can of butter beans
  • 1 small garlic clove
  • 1/2 lemon
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 4 tbsp olive oil

Rinse the butter beans and add to the blender. Now chop up the garlic and add in. Squeeze the juice of half a lemon into the mixture. Season with thyme, rosemary, sea salt and black pepper. Pour in the olive oil.

Now blend on the lowest speed for 30 seconds. You may need to push down the mixture and blend again until all the beans are blended and you have a smooth spread.

Spoon the mixture into a glass container.

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

Can be served as a dip with carrot and celery sticks, spread on oatcakes or added as a filling to a baked sweet potato!

Buckwheat and Brown Rice Pancakes

Breakfast, Gluten-Free, Recipes, Vegan, , , , , , , ,

Yes! I’ve finished my nutrition exam and assignments and have the whole summer free to relax and be creative! Finally I have time to make new recipes again! I started off by making these delicious buckwheat and brown rice pancakes. The buckwheat gives them a delicious nutty flavour. They are gluten free and make a tasty breakfast! I used a JML pancake pan to make my pancakes, but any pan would be suitable.

Buckwheat and Brown Rice Pancakes

Makes 12 pancakes.

Ingredients

  • 75g buckwheat flour
  • 75g brown rice flour
  • 1 tbsp almond butter
  • 1 tbsp flaxseed
  • 1 tbsp agave nectar
  • 500ml water
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 30g raisins
  • 1/2 lemon
  • 3 tsp peanut butter
  • 30g blueberries

Instructions

Weigh out the buckwheat flour and brown rice flour and pour into a large bowl. Add the other dry ingredients including the flaxseed, cinnamon and sea salt and mix in with a wooden spoon. Now make an indent in the middle of the flour. Put in the wet ingredients including the almond butter, agave nectar and water. Now mix well with the wooden spoon until the mixture forms a smooth batter. Next add in the raisins and mix in.

Now heat a large pan over a low heat. Using a dessert spoon, drop 2 spoonfuls of the mixture onto the hot pan. Repeat 3 more times into the large pan until you have 4 medium sized pancakes forming.

Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

Repeat this process 2 more times until all the batter has been used up.

Finally drizzle the pancakes with agave and freshly squeezed lemon juice. Delicious served with spoonfuls of peanut butter and blueberries.

Enjoy!

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