Monday, October 27, 2014

Vegan Stew



Stew is the perfect winter meal, as soon as it starts to get cold I crave stew because it's so comforting and yummy.

This stew is the same recipe my mum's been making for years but of-course it's veganised!

This recipe does take longer too cook but it's definitely worth it because it allows all of the flavours to infuse together creating the lovely flavour of the stew.


Serves 2

Ingredients: 


  • 1 White potato, peeled and cut into cubes
  • 1 White onion, cut into cubes
  • 2 Carrots, peeled and sliced.
  • 1 Vegetable oxo cube
  • 1 Teaspoon of Worcestershire sauce
  • A big handful of frozen peas
  • Boiling water
  • 3 Tablespoons of gravy powder - mixed with cold water
  • Pepper (optional)

Method:

  • Preheat your oven to 200
  • Get your vegetables and put them in a casserole dish
  • Crumble in your oxo cube and add boiling water that just covers the top of the vegetables
  • Cook in your oven for 1 hour
  • Take your dish out and add your peas, Worcestershire sauce, pepper and gravy powder
  • Cook for a further 30 minutes 




Sunday, October 26, 2014

Vegan Summer Fruit Lattice Pie



The day i'm most likely to make a dessert? Sundays! Since Sundays are always lazy days it's so easy to make some scrummy puddings in your kitchen and not be rushed for time. 

I absolutely love fruit pies but the store-bought ones have so many unnecessary ingredients and are hardly ever vegan, so I created this vegan version of a summer fruit lattice pie - if you're wondering what 'summer fruit' flavour is the tin contains, raspberries, blackberries, redcurrants and blackcurrants, lovely to eat in rain or shine!

Serves 6

Serve alone, warm or cold, or with some dairy-free ice cream, yogurt or cream

Ingredients:
  • 5-6 tbsp plain flour
  • 50-60g dairy-free butter
  • 2-3 tbsp caster sugar
  • Cold water - roughly 2-3 for the mixture and some more for the pie crust
  • 1 Tin of summer fruit pie filling

For the pie:
  • In a mixing bowl, rub together the flour and butter until it resembles breadcrumbs
  • Add the sugar and mix together
  • Add the water as needed, working it into the mixture to create a sticky dough.
  • Separate the dough into 2 sections (1 will be your pie base, 1 will make the lattice)
  • Roll out 1 section of dough on a floured surface so that it will fit your pie dish
  • Place the dough into your dish and mould it into the shape of the dish
  • Pour the fruit filling into the pie dish
  • Roll out the remaining dough and cut into 10 strips (depending on the size of your pie dish)
  • Place the slices of dough in lattice formation over the top of the pie, water the sides of the pie with cold water so the strips stick down. 
  • Bake in the oven for 20-25 minutes, or until the pastry is golden brown
  • Serve and enjoy!

Friday, October 24, 2014

Vegan Mushroom Risotto





I've said it before and i'll say it again, risottos are the best

They're so quick and easy to make and they taste delicious, all of that creamy flavour without any dairy? I'm in!

It's also great if you're on a budget because this tasty risotto uses minimal ingredients that are cheap and easy to find. 





Serves 2:


Ingredients:


  • 3/4 Handfuls of arborio rice
  • 4 Medium/Large closed cup mushrooms, chopped
  • 1 White onion, chopped
  • 1 Leek chopped
  • Olive Oil
  • Salt and Pepper
  • 1 Teaspoon of dry parsley or a handful of fresh
  • 1 Tablespoon of vegan butter
  • 350-400ml of boiling water
  • 1 Vegetable oxo cube

Method:

  • Put your onion, leek and mushrooms into a wok with some olive oil on a medium heat
  • Stir occasionally so the they don't burn and cook until they've softened 5-10 minutes
  • Add some salt and pepper - however much you like but don't go overboard
  • Crumble your oxo cube into the boiling water and add to the wok
  • Add your rice and butter and bring to boil
  • Leave to simmer for 30 minutes, stirring occasionally

Top Rice Tips: 
  • If the rice is too hard add some more water and cook until it's soaked up, allowing the rice to soften. Make sure to taste the rice before you serve it up. 
  • If the 30 minutes are up and the water still isn't soaked up simply allow it longer to cook.
  • Place a lid over the wok to keep the heat in the wok.
  • If it's absorbing the water too quickly turn your heat down.


Thursday, October 23, 2014

Vegan Chilli





This is a classic meal that I always remember having in the winter when I was a child, I would literally lick the plate clean

The only problem with my childhood carne is that it wasn't vegan, so this is pretty much the same recipe my mum used but veganised. Which also makes it super healthy a great way to get your protein because of the kidney beans.

You can serve this yummy meal with rice - white or brown, naan bread, use it as a sandwich filling, as a jacket potato filling or use it as filling for a wrap (as shown below)




Serves 2:

Ingredients: 


  • Olive Oil
  • 1 Red pepper, chopped
  • 1 White onion, chopped
  • 2 Garlic cloves, finely chopped
  • Half a tin of kidney beans
  • 1 Tin of chopped tomatoes
  • 1 Teaspoon of paprika
  • 250/300ml of Boiling Water
  • 1 Vegetable oxo cube
  • 1 teaspoon of gravy powder mixed with a little cold water
  • 1 Teaspoon of Worcestershire sauce
  • 1 Teaspoon of cumin
  • 1 Teaspoon of flaxseeds (optional - only use if you want the extra benefits from the seeds)
  • Chilli powder - how much you use depends on how strong it is, the one I use is 100% chilli and really strong so all I need is a pinch, however if your powder is milder I recommend a teaspoon: remember you can always add but you can't take out, but if you accidentally add too much and it's too hot then try adding some sugar. 
Method:

  • Put some olive oil in a wok on a low/medium heat and add your onion, garlic and pepper
  • Add your paprika, cumin and chilli powder and cook until softened - roughly 5 minutes
  • Once it's softened add your chopped tomatoes and Worcestershire sauce
  • Crumble your oxo cube into your boiling water and add to the wok
  • Add your gravy powder
  • Bring to boil and then simmer for 30 minutes
  • Once it's been cooking for 15 minutes add the kidney beans
  • Serve and enjoy!

Tuesday, October 21, 2014

Vegan Paella





We all have that one favourite meal from before we went vegan and paella is definitely mine

It combines my favourite things, carbs, vegetables and lots of flavour. That's why I decided to make a vegan friendly version so I could still enjoy the beauty that is paella

This was my first time making a vegan paella and it turned out surprisingly well! The only thing I would have changed is to not have added as much chopped tomatoes, so i've adjusted the recipe accordingly.

Serves 2

Ingredients: 


  • Olive oil
  • 1/4 Of a tin of chopped tomatoes - try to use as little juice as you can 
  • 1 White onion diced,
  • 2 Garlic cloves, crushed
  • 1 Red pepper diced,
  • 3/4 Mushrooms, rough chopped
  • A generous handful of frozen peas
  • 1/2 Tablespoons of turmeric
  • 1/2 Tablespoons of paprika
  • 1 Vegetable oxo cube
  • 3/4 Handfuls of Arborio Rice

Method:

  • Get a wok and add some olive oil
  • Put in your peppers, mushrooms and onion
  • Cook until softened
  • Add your chopped tomatoes, parsley and paprika
  • Cook for a few minutes
  • Dissolve your vegetable cube into 350ml of cold water
  • Add to the wok, with the turmeric and rice
  • Bring to boil and then simmer for 20 minutes
  • Add your peas and cook for a further 10 minutes
  • Serve and enjoy!



Saturday, October 18, 2014

Vegan Leek & Mushroom Noodle Soup



This easy noodle soup is the perfect comfort meal for the cold weather we've been having in the UK recently. It's really healthy but filling especially with some sliced wholemeal bread. Enjoy!

Serves 2:

Ingredients:

  • 1 leek, chopped
  • 1 onion, chopped
  • Half a bag of vegan rice noodles
  • 4 closed cup mushrooms
  • 1 vegetable oxo cube
  • 1 tbsp cornstarch mixed with water to create a paste
  • Salt and pepper, to taste

Method:
  • Place vegetables into saucepan and just cover with water
  • Bring to boil and simmer for 15 minutes
  • Drain the water into a measuring jug 
  • Pour half this water into a mug and add the oxo cube, salt and pepper
  • Dissolve the oxo cube in the water and add to the saucepan
  • Add the cornstarch + water mixture to the saucepan
  • Add the rice noodles and stir slightly
  • Simmer for a further 5 minutes
  • Serve and enjoy!

Friday, October 17, 2014

Creamy Vegetable Risotto






I always get stuck on one meal for months and then get sick of it and move on to another one and at the moment i'm stuck on risottos...

Risottos are really lovely because you can add practically anything you want to them and they will still taste gorgeous.

I also love how the simmering of the risotto really developing a nice creamy sauce that is flavoured by whatever spices you've added.


Ingredients:


  • Olive Oil
  • 1 Green pepper, diced
  • 1 White onion, diced
  • 2 Garlic cloves, crushed
  • 1 Cup of frozen peas
  • 1 Cup of spinach, diced
  • 1 Leek, diced
  • 1 Vegetable oxo cube
  • 400ml of cold water
  • 4 Handfuls of arborio rice
  • 1 Teaspoon of mild curry powder
  • A Pinch of salt and pepper
  • 1 Teaspoon of dry parsley or a handful of fresh 
  • 1 Teaspoon of paprika

Method:

  • Get your vegetables and put them in a wok with some olive oil on a medium heat
  • Once they've softened get your jug of cold water, add the spices and the oxo cube
  • Pour into the wok and add the rice
  • Bring to the boil and then simmer for 35 minutes
  • Stir occasionally and add more water if it gets too dry 
  • Serve and enjoy



Thursday, October 16, 2014

Simple Green Smoothie






I am a huge fan of smoothies because a) you can get all of your nutrients in one drink, b) some fruit/vegetables that taste horrible when you eat them taste amazing blended with other ingredients and c) you can add ice if you fancy something more refreshing.

I haven't had a smoothie in forever as I broke my last blender and I just haven't got round to buying another one. But today I finally bought one with my mum and I am so impressed with it! It's way better than the other blender and I love the individual cups and how simple it is to use. 

I was so excited to use it as soon as I got home and it sure lived up to it's expectations! This smoothie is so tasty and great for getting your omega 3 and lignan intake from the flax seeds as well as protein, fibre and vitamin A, C, E and K from the spinach!


Makes 1 smoothie

Ingredients: 


  • 1 Cup of cold water
  • 1 Cup of spinach
  • 1 Banana, rough chopped
  • 2 Kiwis, rough chopped
  • 1 Tablespoon of flax seeds



Wednesday, October 15, 2014

Vegetable Curry Risotto

Risottos are easily one of my favourite meals, they're so versatile and easy to cook because you just let them simmer for 30 minutes or so

This risotto recipe is perfect for getting all those nutrients in especially in the winter because of the spinach it's high in Vitamin C!

Excuse the poor photo, since it's Autumn now and I live in England it's getting darker way earlier so my photos aren't going to look so good for a while  And also this risotto just didn't look that nice despite it's lovely taste, but you know what they say, don't judge a book by it's cover!

Serves 2


Ingredients: 



  • 1 White onion, diced
  • 1 Carrot, diced
  • 1 Cup of frozen peas
  • 4 Mushrooms, sliced
  • 1 cup of Spinach, (put in the food processor)
  • 1 teaspoon of curry powder
  • 2/3 Handfuls of arborio rice
  • 425ml of vegetable stock - cold water and a vegetable oxo cube
  • A sprinkle of parsley fresh or dry
  • A sprinkle of paprika
  • Olive Oil

Method:

  • Pour some olive oil, roughly a teaspoon, into a wok on medium heat
  • Add your onion, carrot, peas, mushrooms and spinach 
  • Cook for 10-15 minutes
  • Add your paprika, parsley, curry powder
  • Add your vegetable stock and rice
  • Once it's bubbling put it on a low heat
  • Cook for 30 minutes
  • Occasionally stir it and check the water hasn't dried out, if so then just add a few tablespoons of water
  • Once the 30 minutes is up check the rice and if it's still hard add more water and cook until that's absorbed, otherwise serve and enjoy!

Sunday, October 12, 2014

Vegan Cooked English Breakfast






This is my spin on the classic english fry up, one of my favourite breakfasts that reminds me of holidays in Devon in our little caravan. 

I wanted to make it healthier than the ones you normally get in caf├ęs, vegan and still just as delicious (if not more)


Serves 1 - Big Portion


Ingredients:


  • 5/6 Closed cup mushrooms, rough cut
  • 3 Hash browns
  • 1 Tin of baked beans
  • Vegan butter
  • 1 tomato, sliced in half
  • 2 Vegan Sausages

Method: 

  • Put your hash browns and sausages in the oven
  • Start frying your mushrooms in butter
  • Put your beans in a saucepan and cook them on a low/medium heat
  • 5 minutes before everything is done put your tomato in the oven with the sausages and hash browns
  • Serve and enjoy!

Saturday, October 11, 2014

Cabbage, Noodle & Butter Bean Soup







I love soups especially now the weathers getting colder, so I decided to make a noodle soup. I'm not American but you always hear about chicken noodle soup, and obviously being vegan that wasn't going to happen, so I decided to make something with totally different flavours, so it really tastes like the perfect winter soup, that's cruelty free!

Serves 2

Ingredients: 


  • 1 white onion, diced
  • 1 cup of white cabbage, sliced or cut into smaller pieces depending on your preference
  • 2 garlic cloves
  • A pinch of salt and pepper
  • 1 heaped tablespoon of cornflour
  • Tap water
  • 1 Vegetable oxo cube
  • Half a bag of rice noodles
  • Half a cup of butter beans

Method:

  • Get a saucepan and add your onion, cabbage, butter beans,  garlic and salt & pepper 
  • Fill with cold tap water that just covers the top of the vegetables, (roughly 300-400ml)
  • Bring to boil then let it simmer for 20 minutes 
  • Add your rice noodles 
  • After 20 minutes pour the water from the saucepan into a measuring jug
  • Pour out roughly half, and put the remainder into a spare cup incase you need any later, you should be left with roughly 150/200ml in the jug
  • Add your oxo cube to the measuring jug and stir
  • Add your vegetable stock back to the saucepan 
  • Get a different cup and add the cornflour and enough water so it becomes a paste
  • Add that to the saucepan
  • Cook for a further 4 minutes
  • Serve and enjoy!



Friday, October 10, 2014

Butter Bean Salad Baguette






Baguettes are one of my favourite meals because they're so easy to make, great if you're short for time, and can be filled with tons of nutrients and plant goodness! They're so versatile and you can fill them with pretty much anything and have any type of sauce or dressing!




Recipes: 


  • 1 Baguette/French Stick/Roll
  • 1 Lettuce, sliced
  • 1 Tomato, sliced
  • 5/6 Radishes, sliced
  • 1 red onion, sliced into rings
  • Cucumber, 5/6 pieces, sliced 
  • Vegan Butter
  • 1 Can of Butter Beans, also called Lima Beans
  • One tablespoon of dry parsley - or a handful of fresh
  • 1 teaspoon of olive oil
  • A pinch of pepper
  • French Dressing

Method:

  • Put your baguette into the oven at 200°C  they take about 13 minutes to cook
  • Whilst it's cooking put your butter beans, parsley, pepper and olive oil into a food processor and process until it has a sauce consistency 
  • Leave that to one side and cut up your lettuce, radish, tomato, onion and cucumber
  • Once it's cooked get the baguette out of the oven, cut it in half and butter each side
  • Spread the butter bean sauce over each piece of the baguette
  • Add your chopped vegetables, pour on some French dressing, or your favourite sauce
  • Serve and enjoy, beware it's messy!



Thursday, October 09, 2014

Home-made Fries


Chips (or fries as Americans like to call them) are one of my favourite sides but they always make me feel really bloated and horrible, so I decided to make my own healthier version and they were... crunchy on the outside and soft on the inside just how I like them, and without the bloated nasty feeling!


Makes 1 Portion

Ingredients:


  • 1 white potato, remove the rough bits, but leave the skin on, and cut into thin slices, be careful not to cut them too thin because the chips will just burn
  • 1/2 tablespoons of olive oil
  • Fresh or dry parsley
  • Paprika

Method:

  • Preheat your oven to 200°C
  • Get your sliced potatoes and put them on a baking tray
  • Drizzle on some oil, you may want to pour some out half way through cooking
  • Sprinkle on some parsley and paprika
  • Pop in the oven and cook for 35-40 minutes, turning over halfway through
  • Serve and enjoy!

Wednesday, October 08, 2014

Crunchy Avocado Salad



A simple crunchy avocado salad, the perfect dinner after getting in from college/work because it's healthy, takes 5 minutes to make and is really tasty! You could also eat it for lunch or as a side to a main meal.

Serves 1


Ingredients: 
  • 1 bag of radishes
  • 1 tomato
  • 1 iceberg lettuce 
  • 1 avocado
  • 1 bag of croutons
  • French salad dressing

Method:
  • Slice/chop all the vegetables as you want
  • Mix together in a bowl with the dressing
  • Serve and top with the croutons
  • Enjoy!

Vegan Pancakes with Peanut Butter Sauce


I posted some pancakes the other day and this is the same recipe, just with the different toppings you can use! I much preferred these toppings because the peanut butter was gorgeous! If you want to know how to get that peanut butter sauce then skip to the ingredients section!

The perfect breakfast if you're not in a rush, or for those days after college & work when you just want anything tasty that doesn't take more than 20 minutes.

Makes 6

Ingredients: 

  • 1 cup of self raising flour
  • 1 cup of hazelnut milk
  • 1/4 cup water
  • 2 tablespoons of caster sugar
  • Cinnamon as desired, I used roughly 1 teaspoon 
  • Olive oil
  • Toppings, I used 1 plum, 1 banana, 1 kiwi and 2 tablespoons of smooth peanut butter melted in the microwave 

Method:

  • Add your flour, water, milk, sugar and cinnamon into a mixing bowl and whisk 
  • Get a frying pan and add some olive oil (enough to cover the whole pan) and put on a medium/high heat
  • Once your oil is nice and hot add some of the mixture
  • After 10/15 seconds flip over the pancake (they cook really quick)
  • Cook the same on the other side
  • Repeat until all of your pancake mix is gone, you may need to add some more oil between the pancakes. 
  • Add your toppings and serve!

Monday, October 06, 2014

Vegan Cinnamon Pancakes



It's been forever since i've had pancakes because I always thought they took so much effort but I thought i'd give it a go at making them and wow was I surprised! One of the quickest meals i've ever made and they taste delicious! 

The perfect breakfast if you're not in a rush, or for those days after college & work when you just want anything tasty that doesn't take more than 20 minutes.

Makes 6

Ingredients: 


  • 1 cup of self raising flour
  • 1 cup of hazelnut milk
  • 1/4 cup water
  • 2 tablespoons of caster sugar
  • Cinnamon as desired, I used roughly 1 teaspoon 
  • Olive oil
  • Toppings, I used 1 pear, 1 banana and a melted bar of vegan chocolate

Method:

  • Add your flour, water, milk, sugar and cinnamon into a mixing bowl and whisk 
  • Get a frying pan and add some olive oil (enough to cover the whole pan) and put on a medium/high heat
  • Once your oil is nice and hot add some of the mixture
  • After 10/15 seconds flip over the pancake (they cook really quick)
  • Cook the same on the other side
  • Repeat until all of your pancake mix is gone, you may need to add some more oil between the pancakes. 



Sunday, October 05, 2014

Vegan Gravy


This recipe isn't exactly exciting but it's definitely a must-have, especially if you live in Britain! Sundays aren't the same without a home cooked roast dinner with lots of gravy so I came up with an easy vegan version - absolutely delicious! It's also perfect for a warm weeknight dinner with mash, veg and vegan sausages - yum! 

Ingredients:
  • Leftover vegetable water from boiled vegetables - or just use cold water
  • 1 vegetable oxo cube
  • 1 1/2 tsp Bisto gravy powder


Method:
  • In a saucepan, add the vegetable water/cold water and oxo cube
  • In a mug, mix the gravy powder with a little cold water to create a paste
  • Add to the saucepan and mix together
  • Bring to the boil and simmer for 2-3 minutes, stirring occasionally

Vegan Naan Bread


I made this vegan naan bread as a side for my korma curry and it was the perfect side. Super quick and easy to make as well as vegan, they can be made at the same time as the rest of the meal and contain no nasty chemicals!

Makes 2 pieces of bread:

Ingredients:
  • 2-3 cups of plain flour
  • 1/2 cup cold water
  • Cumin, as desired
  • Parsley, as desired
Method:
  • Add all the ingredients to a mixing bowl and work together until you create a smooth dough, adding more flour or water as needed
  • Knead the dough for 3-4 minutes on a floured surface
  • Separate the dough into 2 pieces and roll out
  • Heat a small amount of oil in a frying pan on a medium/high heat
  • Add 1 piece of naan bread to the pan
  • Flip over once it starts to brown and bubble
  • Repeat until this side is also cooked
  • Do the same for the other piece of dough
  • Serve and enjoy!

Vegan Potato & Pepper Pizza


This vegan pizza is absolutely delicious and really easy to make. It'd be great to make at parties, at the weekend or for a weeknight dinner. Feel free to swap the toppings for others if you want, enjoy!

Makes 1 pizza

Ingredients:
  • 1 ready-made vegan pizza base, homemade pizza base or pizza base mix (i used a mix and added some cumin and parsley to the douhgh)
  • 1 tin chopped tomatoes - I used onion & garlic flavoured ones
  • Pinch of paprika
  • Pinch of chili powder
  • Toppings: I used 1 yellow bell pepper, 1 red bell pepper, 1 white onion, 3 cooked new potatoes
Method:
  • Preheat oven to 200°c
  • Prepare your pizza base 
  • In a bowl, mix the tomatoes, paprika and chili powder before spreading over the pizza base
  • Add your toppings evenly
  • Bake for around 15 minutes or until the toppings are cooked and the crust has turned golden brown
  • Serve and enjoy!

Vegan Bean Burgers


As a vegan burger alternative beans are the best option in my opinion - full of nutrients and really tasty! I made these using kidney beans and they turned out great, especially with salad, relish and a wholemeal soft roll. They'd also be great served with rice or chips too, enjoy!

Makes 4 burgers:

Ingredients
  • Tin of red kidney beans
  • 1 white onion, chopped
  • 2 garlic cloves
  • 1 red bell pepper, chopped
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of chili powder
  • Breadcrumbs, as needed
  • 3-4 tbsp plain flour, or as needed
Method:
  • Using a food processor, process the kidney beans and empty into a mixing bowl
  • Process the onion, garlic and bell pepper and add to the bowl
  • Add in the spices and breadcrumbs and mix together
  • If the mixture is too runny to form into balls, add flour until the consistency is workable
  • Separate and roll the mixture into 4 balls, then press down into burgers
  • Either fry the burgers in a frying pan or bake in the oven at 180°c for 30 minutes - baking keeps the insides soft

Vegan Jam Tarts


This super quick and easy jam tarts recipe is perfect for a weekend treat (or anytime treat). They would also be great to make as a family with children because it's so simple and they can easily help out - just like I used to do with my grandma as a kid! You can swap the jam for any different flavour, or use several in one batch.

Makes 12 tarts

Tip: add some caster or icing sugar to the pastry for a sweeter dough

Ingredients:
  • 170g plain flour
  • 85g dairy free butter
  • 1/2 tsp bicarbonate of soda
  • Cold water, as needed
  • Strawberry jam (or whatever flavour want)
Method:
  • Preheat oven to 180°c
  • Grease a cupcake/muffin baking tray
  • Add the flour, bicarbonate of soda and butter to a mixing bowl and rub together with your fingertips until it resembles breadcrumbs
  • Work in cold water as needed to create a smooth dough
  • Roll dough out on a floured surface
  • Using a cookie cutter, cut out 12 circles
  • Place the dough circles into the greased baking tray 
  • Add roughly tsp of jam to each tart (or as much as you want)
  • Bake for 15-20 minutes, until the pastry is golden brown
  • Enjoy!

Vegan Peanut Butter Cookies


These peanut butter cookies are super simple and easy to make, and are perfect for snacking or dessert.

Makes 7 cookies:

Feel free to add some icing or melted chocolate to these, or add in some vegan chocolate chips to the dough

Ingredients:
  • 4-5 tbsp plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 3-4 tbsp dairy free butter/margarine
  • Dash of dairy free milk (I used hazelnut)
  • 1/2 tsp olive oil
  • 2-3 tbsp caster sugar
  • 5-6 tbsp smooth peanut butter
Method:
  • Preheat oven to 180°c
  • Grease a baking tray with dairy free butter or use grease proof paper
  • Add the sugar and butter to a mixing bowl and cream together until smooth and fluffy
  • Add in the rest of the ingredients and mix well to form a smooth dough (add more/less liquid and flour as needed)
  • Separate the dough into 7 small balls and place on the baking tray
  • Flatten each dough ball with the back of a fork
  • Bake for 15-20 minutes or until golden brown
  • Serve and enjoy!

Vegan Vegetable Pasties



Ah the beautiful british pasty, one of my personal favourites, it reminds me of holidays in Devon, but it also reminds me of grease and feeling bloated. That's why I decided to make a healthier version of the pasty, with alot less oil and grease than you would find in your typical pasty but still just as tasty.


Makes 2 Pasties


Ingredients:

  • One white potato, chopped into small cubes
  • 1 white onion, diced
  • A handful of frozen peas
  • 1 carrot, peeled and chopped into halves
  • 4 tablespoons of vegan butter
  • 6 tablespoons of plain flour (extra needed for rolling)
  • 1 tablespoon of cumin
  • 1 teaspoon of black pepper
  • One teaspoon of olive oil
  • Cold tap water

Method:

  • Put your vegetables in a sauce pan and add water that just covers the top of them
  • Add your spices
  • Bring to boil and simmer for 20 minutes
  • Preheat your oven to 200 and grease a baking tray with vegan butter
  • Whilst your veg is simmering start the pastry
  • Get a mixing bowl and add in the butter and flour
  • Rub the butter into the flour until it resembles breadcrumbs
  • Add the oil and 2/3 tablespoons of water, you want the pastry not sticky and not dry, mix in with a knife
  • Place your pastry onto a clean floured chopping board or surface
  • Roll out the pastry, not too thick and not too thin
  • Get a medium sized saucepan lid and use it to cut out 2 circles of the pastry
  • Add your veg into the middle of the circle
  • Wet one side of the circle with cold water using your finger
  • Pull over the other side and connect the pastry
  • Mark the edge with a fork
  • Then get a pastry brush and brush the top of the pastries with olive oil
  • Pop in the oven for 20-25 minutes
  • Serve and enjoy!

Vegan Chocolate Frosted Cupcakes



These vegan chocolate cupcakes will be a hit with all your friends - perfect for parties or get-togethers. The frosting in the picture above should've been a thick butter cream consistency but as I was low on ingredients it turned out a bit thinner than I wanted - still delicious though!

Makes 12 cupcakes:

Ingredients:

  • 5-6 tbsp self-raising flour
  • 3-4 tbsp dairy-free butter/margarine
  • 3 tbsp dairy-free milk (i used hazelnut)
  • 3 tbsp cocoa powder
  • 4 tbsp caster sugar
  • 1/2 tbsp oil
For the frosting:
  • 3-4 tbsp dairy free butter/margarine
  • 6-7 tbsp icing sugar
  • 1 tbsp cocoa powder (add more or less for a stronger chocolate taste)
  • Optional toppings (nuts, hundreds & thousands, polka dots, etc)
Method:
  • Preheat oven to 200°c and place 12 cupcake liners into a cupcake baking tray
  • Add the butter and sugar to a mixing bowl and cream together until light, pale and fluffy (you can use an electric mixer if you want)

  • Mix in the milk and oil
  • Sift in the flour and cocoa powder and fold into the mixture
  • Spoon the mixture evenly into you cupcake liners
  • Bake for 20 minutes or until cooked (test by inserting a knife into the centre of the cakes - it should come out clean)
  • Allow to cool 

  • For the frosting, add all the ingredients to a bowl and mix using an electric whisker until light and fluffy (you could do this by hand but it'll take longer)
  • Using a piping bag (or just use a spoon and knife), pipe the frosting onto the cupcakes and sprinkle on your toppings
  • Enjoy!

Saturday, October 04, 2014

Vegan Leek & Potato Soup


This super comforting vegan potato and leek soup is so delicious and really easy to make. Perfect for the cold winter months and dark nights!

Serves 2:

Serve with some bread or roll, or eat on it's own

Ingredients

  • 1 onion, diced
  • 1 leek, diced
  • 1 potato, diced
  • Pinch of salt and pepper
  • 1 vegetable oxo cube
  • 1-2 tbsp corn flour
  • 1 tbsp cold water

For the soup
  • Add vegetables to a saucepan and cover with cold water
  • Bring to boil, add the salt and pepper, then cover and simmer for 20 minutes
  • Drain the water into a measuring jug and add the oxo cube
  • In a mug, mix the cornflour and 1 tbsp cold water. Add this to the measuring jug and oxo
  • Mix the mixture in the measuring jug into the saucepan with the vegetables
  • Cook for a further 4-5 minutes
  • Serve and enjoy!