All posts tagged: recipe

Superfood Cornflake Cakes

Cornflakes cakes are probably a childhood favourite to thousands of people, and I think it’s one little treat not made enough as adults. I guess it looks pretty sloppy and you couldn’t really serve them up at a dinner party… But that doesn’t make them any less easy and fun to make. These are my almost raw version of that classic. I like to add different seeds, superfoods and nuts to make them that bit more interesting. You can really throw in anything you have on hand, and omit anything you don’t have, as long as you keep the amounts similar. Why not try using some oat flakes, bran flakes, rolled oats or even puffed quinoa in place of the cornflakes. Maybe try adding a bit of Matcha powder, acai or spirulina. The possibilities are endless!   Superfood Cornflake Cakes   1/4 cup coconut butter 1/2 cup maple syrup 1/4 cup cacao powder 1/4 cup pumpkin seeds 2 Tbsp chopped almonds 2 Tbsp sunflower seeds 2 Tbsp goji berries 1 Tbsp chia seeds 3/4 cup …

matcha green tea, matcha vegan cupcakes, vegan baking

Matcha Green Tea Cupcakes

Matcha Green Tea has a bunch of awesome health benefits. It has antioxidant qualities, can help with detox, boost concentration and give you a natural energy boost without the usual side effects like hypertension and nervousness of other stimulants. I also really just like the flavour! I have wanted to post a cupcake recipe for ages now, but could never decide what flavour to go for…. so I figured why not Matcha flavoured! Where the ship is now I can’t get hold of any natural sweeteners or unprocessed sugars, hense why this recipe just calls for straight forward regular crappy sugar alongside something awesome like Matcha Green Tea powder. So if you make these at home feel free to swap that out for a more unprocessed sweetener. I will definitely be trying so when I head back home.   Green Tea Cupcakes   1 1/2 cups plain flour 2 Tbsp corn starch 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2/3 cup sugar 2 tsp matcha green tea powder 1 cup soya …

lemon and gnger spiced soda bread, vegan baking, vegan quick bread

Lemon and Ginger Spiced Soda Bread

These rolls are an adaptation of my earlier recipe Irish Soda Bread. They make the perfect little side accompaniment to winter soups and stews. They are hearty and filling and best of all so quick to make as they don’t need to be kneaded or left to rise… the beauty of soda bread. Lemon & Ginger Spiced Soda Bread   1½ cups plain flour 1½ cups wholemeal flour ½ tsp salt ½ tsp baking soda zest of 1 lemon 1 tsp dried parsley ½ tsp grated fresh ginger 250ml warm water 2 Tbsp fresh lemon juice Preheat your oven to 180c and lightly dust a baking tray with flour Sift the flours, salt and baking soda in a large bowl. Stir in the zest, parsley and ginger Mix the water and the lemon juice together then pour into the flour mixture. Stir and beat together with a wooden spoon until there are no dry patches of flour left. If dough still is too dry add a little more water, a teaspoon at a time. The …

Basil and Sunflower Seed Pesto

After I posted a photo of my pesto pasta salad on instragram, it was so popular I figured I had to post the recipe too. I love this pesto so so much and it never lasts long in the fridge before someone eats it! Other than making pesto pasta my next favourite way to use it is the spread inside a baguette or roll, add sliced tomato, onion and crispy tofu or seitan strips, the toasting it to make literally the best panini/toasted sandwich ever!   Basil and Sunflower Seed Pesto   1 cup fresh basil leaves 1/4 cup extra virgin olive oil 1/4 cup sunflower seeds 1 small clove garlic 2 Tbsp fresh lemon juice ½-1 tsp pink himalayan salt 1/4 tsp freshly ground black pepper Blend all ingredients together until smooth either with in a food processor or with a stick blender. Use immediately or store in fridge Makes approx ½ cup of pesto

Raw Caramel Brownie Slice

I have been daydreaming of making a new raw dessert for a while now, but was unsure of what it should be. It can be a struggle here with a lack of available ingredients, and my supply stock I brought over from England is definately on its last legs! So I dedicated the last of my coconut oil and raw cacao powder to these delicious little gems! I had wanted to make vegan caramel slices for a while, and after deciding the best caramel substitute to use would be date caramel, I figured to go one better and make the whole thing raw. So here they are, they don’t need more explaining… I’m pretty sure the pictures tell you all you need to know. Raw Caramel Brownie Slice  Base 1 cup dried dates ½ cup pecans ½ cup walnuts ½ cup raw cacoa powder ¼ cup dried figs  Caramel Layer 2 cups dried dates, soaked in water for 1-2 hours 5 Tbsp water 3 Tbsp coconut oil ¼ tsp sea salt  Chocolate Topping ½ cup raw cacao powder 1/3 cup …

Spicy Sausage Sandwich Patties

There is something about being this close to the equator that makes all the nasties and germs come out to play, like they are airborne just waiting to make you sick. So… apologies for not having more posts to share recently, I seem to spend more days sick than healthy here. So I’m getting back on the green smoothies (minus the berries which sadly don’t exist here) and back to the gym to get healthy again. This sausage recipe is one I really like to make… or did before we ran out of gluten flour. Now all our seitan is make the old traditional way from plain flour. I keep thinking how easy and convenient it is to go to any supermarket or health shop in UK and find fast and easy ready made vegan sausages, so this recipe is for people who live in parts of the world where veganism isn’t so easy, but to show it’s never impossible. Note: If you have no idea where to find gluten flour, can’t for whatever reason order …

New Year changes and Mocha Muffins

Happy New Year everyone! New Year always feels strange to me and I have always found it difficult to celebrate the way I see everyone else doing. So many people use if for ‘New Year’s Resolutions’, to start again, as a fresh start etc. etc. But honestly I think every day of the year should be a chance to change, to improve, to make things better around you. Like people how say they will start a diet in a week…. No, just start right now! New Year’s Resolutions are like a bit of fun or a fad that everyone knows they will break. But maybe this year we can try and change something for the good not because it is a new year but because it’s the right thing, without the thoughts in the back of your head telling you every day you’re going to fail. Ignore them, they don’t exist! Maybe try giving up animal products, even just a few days a week to start with until you get used to cooking differently… Or …

Stuffed Seitan Roast

And now for the main event of your Vegan Christmas Dinner. Just because it’s vegan it doesn’t mean it doesn’t taste amazing! This Stuffed Seitan Roast really brings all the other elements of this dinner together. Serve alongside Perfect Roasties, Sage Onion and Apricot Stuffing, Minted Apple Sauce, Red Wine Onion Gravy and mountains of lightly steamed and roasted vegetables. All the classics such as roasted parsnips, mashed sweet potatoes, braised cabbage, burnt broccoli, Brussel sprouts, roasted carrots etc. But don’t forget to save room for the Apple Crumble, or whatever other delicious vegan Christmas desserts you have waiting! Note: This roast can be made in the morning and left to cool before things get too hectic. Then just slice off the portions you need for dinner and reheat for 10 minutes until hot all the way through just before serving. This way it free’s up space in the oven and preparing the dinner can be more relaxed and less overwhelming! Have an awesome Christmas everyone, I hope you try out a few of these recipes! …

Gluten Free Gingerbread Cookies

This recipe is probably my favourite cookie one so far, and its also gluten free! It’s not too sweet at all which I love, its holds its shape perfectly but still not dry. I found that these cookies were even better the next day, which makes them great for making ahead and taking to Christmas parties. I decorated these with vegan fondant icing and it was so fun to play around with, even though it did take a lot of practice! So play around with them, get kids involved and enjoy!!! The dough can be stored in the fridge for up to 48 hours before using, just leave to sit to room temperature until rolling out and baking.     Gluten Free Gingerbread Cookies 1¼ cups buckwheat flour ¼ cup chickpea flour ¾ tsp baking powder ¼ tsp baking soda ⅛ tsp pink Himalayan salt ¼ tsp xanthan gum ½ Tbsp ground ginger 1 tsp ground cinnamon ⅛ tsp ground cloves 1 Tbsp ground flax seed, mixed with 1½ Tbsp water 2 Tbsp vegan butter …

Ron’s Perfect Roasties

This next dish can either make or break a roast dinner, seriously! If the roasties are soggy, or under cooked or just glorified oily steamed potatoes it can really ruin my whole day. The art of roast dinners was something I learned from my granddad, and he taught me the trick to making the ‘perfect roasties’. He was undoubtedly the King of roast dinners, especially the roast potato part (not so much the overcooked vegetable part but I think that was a generation thing!), he set the standard high so I knew what to aim for, and never settle for badly cooked potatoes! So this recipe is for him.   Ron’s Perfect Roasties 4 – 5 medium to large roasting potatoes, such as Maris Piper salted water to cover 4 Tbsp Olive oil ½ tsp pink Himalayan salt ¼ tsp freshly ground pepper ¼ tsp dried rosemary ¼ tsp dried thyme   Preheat the oven to 200°c. Peel and slice your potatoes into 1½- 2 inch pieces. Place potatoes in a saucepan and cover with …