Tag Archives: recipe

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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10 Healthy Snack Ideas

Articles, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , ,

It has been a while since I last posted an article on my blog. I have been very busy with assignments and studying for my nutritional therapy exam in July! Also mercury retrograde in Gemini made it difficult to move forward with new ideas – but that has finished now yay! And I feel my creative flow is returning! I hope you enjoy my healthy snack ideas!

If you are out and about and want to grab a snack from a shop there are healthy options such as Nakd bars or cereal bars or even fruit. If you have time it is even healthier to prepare your own healthy snacks to bring with you. Below are a list of 10 healthy snacks ideas that you can make and keep in your bag:

  1. Gluten Free Oat Flapjacks – these tasty flapjacks are high in protein and a filling snack.P1010579
  2. Green Smoothie – you can make up your favourite smoothie and keep it with you in a flask for a hydrating drink. P1000324
  3. Raw Chocolate Brownies – these chocolate brownies are the perfect snack for when you have a chocolate craving!Raw Chocolate Brownies
  4. Raw Chocolate Bar – more chocolate to satisfy that chocolate craving!phppHQM7WAM
  5. Vegan Chocolate Muffins – these high protein muffins are a tasty snack.P1000687
  6. Gluten Free Blueberries Muffins – it is summer and blueberries are in season. You could use them to make these healthy muffins.DSCF1295
  7. Raw Mango Cheesecake – who doesn’t love cheesecake!P1000443
  8. Vegan Chana Halva – these are a popular snack in the east.P1000860
  9. Amaranth Gingernut Biscuits – get creative and try out a new grain like amaranth to make biscuits!P1000100
  10. Chocolate Snowballs – my chocolate snowballs were popular when I brought them into college. They are rich and chocolatey!P1000077

Gluten Free Oat Flapjacks

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

Enjoy these tasty gluten free oat flapjacks! They make a great healthy snack or a quick breakfast! Having discovered recently that I can eat oats if they are gluten-free without having a reaction, I’m thrilled to be able to make this vegan version of these tasty flapjacks that I used to make years ago, replacing the butter with coconut oil.

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Makes 9

 Ingredients

100g               Dates

100ml             Filtered water

100g               Coconut Oil

1tbsp              Ground flaxseed

2tbsp              Agave nectar

50g                 Almonds

50g                 Pumpkin seeds

200g               Gluten free oat flakes

Instructions

Soak the almonds and pumpkin seeds overnight.

Preheat the oven to 180C.

Chop the dates and add to a pan with the water. Simmer until the dates are soft.

Now add the coconut oil and allow to melt. Add the agave nectar and mix in.

Chop the almonds and add to the pan with the whole pumpkin seed. Mix well.

Finally pour in the oat flakes and mix thoroughly.

Pour the mixture into a square baking tray and press down firmly with a wooden spoon.

Bake in the oven for 20 minutes.

Remove and leave to cool. Now cut into 9 pieces.

Store in a cool, dry place and eat within a week.

[amd-zlrecipe-recipe:18]

Nettle Soup

Gluten-Free, Recipes, Soups, Vegan, , , , , , , , ,

This nettle soup is amazing! It’s a gorgeous rich, yellow colour and full of vitamin A, vitamin C and antioxidants!

I was inspired to go nettle picking today in the glorious sunshine! l took a paper bag and collected nettles (wearing gloves!) just a few minutes from where I live! Nettles are in season between April to May and make this delicious, nutty soup!

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Serves 3

Ingredients

Large handful of freshly picked nettles

1tsp                 Coconut oil

1                      Onion

1                      Garlic clove

1                      Large carrot

½                     Large sweet potato

1tsp                 Thyme

1 litre               Filtered water

 Method

Bake the carrot and sweet potato in the oven for 45 minutes at 200C.

Melt the coconut oil in a large heated pan. Chop up the onion and sizzle in the pan, followed by adding the chopped garlic.

Wash the nettles (I used gloves!) and cut off any roots. Pour the water into the pan and add the nettles.

Chop up the carrot and sweet potato and add to the pan. Now add the thyme.

Bring to the boil and simmer for 15 minutes.

Finally leave to cool for a few minutes, then add the soup to a blender or use a hand blender to make a smooth soup.

Serve and enjoy!

Raw Chocolate Bar

Recipes, Snacks, Vegan, , , , , , ,

Treat yourself to a homemade, dairy free and sugar free chocolate bar for Easter! It’s very easy to make, especially if like me you always have coconut oil in your cupboard!

I’m always on the look out for sugar free chocolate. You can buy dairy free, but refined sugar free is hard to find. I don’t eat refined sugar as it makes me feel dizzy and jittery! So I decided to make my own sugar free chocolate bar! I used agave nectar to sweeten the chocolate which is low GI and doesn’t give you that unhealthy sugar rush!

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Makes 1 bar

Cooking time: 20 minutes

Freezing time: 40 minutes

Ingredients

100g               Coconut Oil or Cacao Butter

5tbsp              Cacao Powder

3tbsp              Agave Nectar

1/4tsp             Himalayan Pink Crystal Salt or Sea Salt

Method

Heat a pan of water on a low heat and place the coconut oil or cacao butter in a bowl over the pan. Slowly melt the coconut oil or cacao butter.

Now add in the cacao powder and mix well with a metal whisk until it is smooth.

Lastly add in the agave nectar and the salt and mix well.

Now take the bowl off the heat and pour the mixture into a small, rectangular plastic container in the shape of a chocolate bar.

Put in the freezer for 40 minutes.

Remove from the freezer and using a knife cut the chocolate bar into a grid to make the chocolate segments.

Now you can indulge in delicious chocolate!

Store in the fridge.

Vegan Chocolate Cake!

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

Indulge in this delicious, guilt-free chocolate cake made without dairy, eggs or gluten. It is so simple to make and your friends and family will love it! I used the same ingredients as in my Vegan Chocolate Muffins recipe to make this chocolate cake and used my Raw Chocolate Mousse recipe to make the tasty chocolate icing! I plan to make it as a birthday cake on my birthday!

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Cake Ingredients

150g              Quinoa

150g              Brown Rice

1tbsp             Coconut Oil

3tbsp             Ground Flaxseed

5tbsp             Cacao Powder

6tbsp             Agave Nectar

1tsp               Apple Cider Vinegar

3tsp               Baking Soda

1/4tsp            Pink crystal salt

500ml            Almond Milk

Chocolate Icing Ingredients

1                     Ripe Avocado

4tbsp              Cacao powder

2tbps              Agave nectar

300ml             Almond milk

1/4tsp             Pink crystal salt

Topping

100g               Raspberries

Method

Preheat the oven to 180C.

Grease a cake tray with the coconut oil.

Add the quinoa and brown rice into a Vitamix blender and blend on full power for 30 seconds to make the flour. Now add in all the other ingredients. Blend for 30 seconds until well mixed.

Next pour the mixture into the cake tray.

Bake in the middle of the oven for 25 minutes.

When the cake is cooked, leave it to cool for 5 minutes and then carefully remove it from the tray and place on a rack to cool.

Now make the icing. Add the icing ingredients into the blender and blend for 30 seconds on full power until well combined.

Spoon out the icing on top of the cake and spread evenly with the back of a spoon. Place the raspberries around the edge of the cake.

Store in the fridge and eat within 4 days.

Golden Root Vegetable Curry

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

This is my favourite curry recipe at the moment! It is so delicious! And perfect to warm up on a cold day! I use white basmati rice as I have read recently that it is easier to digest than brown rice and I find it is much nicer in curries!

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Serves 3

Ingredients

1tbsp              Coconut Oil

1                     Red Onion

1                     Garlic Clove

1inch               Fresh Root Ginger

80g                  Mushrooms

1tsp                 Mustard Seeds

1tsp                 Ground Cumin

1tsp                 Ground Coriander

½ tsp               Ground Turmeric

½ tsp               Cayenne Pepper

½ can              Coconut Milk

1000ml            Filtered Water

125g                Red Lentils

100g                Green Beans

200g                Jerusalem Artichoke

1                      Large Carrot

1                      Small Sweet Potato

75g                  Basmati Rice (per portion)

Method

Preheat the oven to 200C.

Put the Jerusalem artichoke, carrot and sweet potato on a baking tray. Pierce all over with a fork so the skins do not burn. Place in the oven and cook for 45 minutes.

While the root vegetables are roasting, melt the coconut oil in a large saucepan on a low heat. Chop up the red onion, mushrooms and root ginger and add to the pan. Sizzle the onions and add the mustard seeds. When the mustard seeds start to pop, add in the chopped garlic and spices and stir.

Now pour in half a can of coconut milk. Fill the pan with around 700ml water and bring to the boil. Add in the chopped green beans and red lentils. Simmer for at least 20 minutes.

When the root vegetables are cooked, chop them into cubes and add to the pan.

Next pour around 300ml of water into a small pan. Bring to the boil and add the basmati rice. Simmer for 10 minutes or until all the water is absorbed. Keep the rice in the pan with the lid on to stay warm until ready to serve.

Scoop the curry sauce onto a plate next to the rice. Serve warm. Enjoy!