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Vegan cheesy scones (with added veg)


Ingredients
225g self raising flour
1 tsp baking powder
pinch cayenne pepper
pinch salt
55g pure vegan butter
100g vegan cheese
80-90ml soya milk
if making vegi scones....
approx 1 cup finely chopped carrots, peas, cauliflower, peppers

              

 



How to:-
1. In large bowl, sift flour, baking powder, cayenne pepper and salt.
2. Cut butter into cubes and breadcrumb into the flour mix.
If making vegi scones - 
1. Boil the finely chopped veg until soft. Drain and thoroughly dry the veg using kitchen towel.
Add to mix

3. Add cheese to mix and then slowly add milk. Mix until dough formed.
4. Roll out dough to approx 2cm thick. Cut into scone shapes. 
5. optional - sprinkle some grated cheese on top of the scone before baking.

Bake for approx 25 mins - Gas 4

 



Pulled 'BBQ jackfruit' burger with healthy sweet potato fries

         Jackfruit 'pulled BBQ' burgers with 'healthy' sweet potato fries

Ingredients:-

 

1 tin Jackfruit in water

½  chopped onion

1 avocado - smashed!

Salad bag – rocket

1 large sweet potato

BBQ marinade  - see recipe below or cheat and use shop bought (just as nice)

 

How to:-

1.       Finely chop ½ onion and place into saucepan. cover with tbsp water and simmer for a while until onions are soft.   

2.       Open and drain tin jackfruit – place in saucepan and cover in the BBQ marinade / sauce – Stir on low heat until bubbling – approx 20 minutes.

3.       Slice avocado and smash in a bowl.

4.       Once jackfruit is soft, pull it apart with two forks to ‘shred’

5.       Build your burger – Wholemeal roll, then spread smashed avocado, add the rocket and pile high with ‘pulled BBQ jackfruit.

To make the BBQ sauce at home – here is the recipe.

 

Ingredients:-

1 Small onion, very finely diced

500 g Passata (2 cup)

2 Cloves of garlic, crushed

4 tbsp Tomato puree

1 tbsp maple syrup

1 pinch Black pepper

1 tbsp Paprika

3 tbsp Balsamic vinegar

 

How to:-

1.       Add a little oil to a pan and put the onions in and gently cook for 3-4 minutes until softened.

2.       Add the rest of the ingredients and stir

3.       Simmer for around 10 minutes.

4.       If you want a smooth sauce, wait for it to cool and then blend to the desired consistency.

You can freeze this into batches for later if you make too much.


 
To make the 'healthy' sweet potato fries

1. Peels and 'chip' the sweet potato
2. Boil in water for about 5 minutes until slightly softened
3. Place on baking tray and spray with coconut oil - Just a light cover.
4. Place in over (Gas 7) for about 30 minutes. Once cooked, brown them off for a further 5 minutes on the top shelf of over. Check regularly so they don't burn! 

 

Hummus


         

HUMMUS – traditional coriander hummus

 

Ingredients:-

1 cup uncooked dry chickpeas

3 cloves garlic (crushed + skins removed)

1/3 cup tahini

2 Tbsp lemon juice

Pinch of salt to taste

1 tbsp olive oil)

1/4 cup fresh coriander – chopped

How to:-  Chickpeas….

1.      Soak chickpeas overnight / at least 6 hours in cool water.

2.       Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water

3.      Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain.

How to:  Rest of ingredients…

4.      Add cooked chickpeas to a food processor or high-speed blender along with garlic, tahini, lemon juice, salt, and olive oil. 

Blend until creamy and smooth, scraping down sides as needed

5.      Add chopped coriander and stir


Aubergine hummus

Ingredients:-

1 cup uncooked dry chickpeas

3 cloves garlic (crushed + skins removed)

1/3 cup tahini

2 Tbsp lemon juice

Pinch of salt to taste

1 tbsp olive oil)

1/4 cup fresh coriander – chopped

2 large aubergines

 

How to:-   Chickpeas….

1.      Soak chickpeas overnight / at least 6 hours in cool water.

2.       Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water

3.      Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain.

How to : -   Aubergine…

3        Spike the aubergines with a fork and then bake the aubergines in their skins – gas 4 for about 45 minutes

4        Scrape out the inside of the aubergine and add to the blender

How to: - Rest of ingredients…

5        Add cooked chickpeas to a food processor or high-speed blender along with garlic, tahini, lemon juice, salt, and olive oil. 

Blend until creamy and smooth, scraping down sides as needed

6        Add the cooked aubergine flesh to blender and blend until smooth.

 


 

 

NO bake - Vegan Oreo cheesecake

 

Ingredients: BASE
10 Oreo cookies (make sure they're the vegan ones- not all varieties are!)
2 tbsp vegan butter melted

Ingredients : TOPPING
400g vegan cream cheese
2 tsp vanilla extract
4 tbsp Maple syrup
7 tbsp vegan butter melted
12 chopped Oreos cookies 

 

How to: BASE

1. Line a tine with baking paper - makes it easier to remove later!

2.Melt butter and stir in the crunched Oreos - Make sure Oreos are crunched to almost powder form. 

3. mix well and then spread evenly into base of tin. Leave in fridge while you make up the topping.

 

How to : TOPPING

1. Melt butter, add maple syrup, vanilla extract, cream cheese and blend until smooth. 

2. Roughly crunch 10 Oreos into small pieces. Add to the mix and stir well (keep back 2 oreos for decoration)

3. Pour onto base and spread evenly

4. Crunch up the other 2 Oreos and sprinkle on top of cake for decoration.

5. Put in freezer for at least t 3 hours.

 Thaw about 1/2 hour before eating. 

Vegan Tostadas

 

  Ingredients
1 flour tortilla per person
250gm Vegan mince
1 pepper
1 onion
3 tomatoes
1 pkt fajita seasoning
cheat - minced garlic
cheat - veg stock cube

Iceberg lettuce
Guacamole
Peco de gallo - see recipe below
Refried beans - see recipe below

How to:-

1. Quickly stir fry veg mince in a little oil for few minutes with 2 tsp fajita mix (or more if you like stronger taste) Then add 150ml boiling water and crumble in veg stock cube 2 2. Finely chop pepper, onion, tomatoes and add to mix. Add 1 tsp cheat garlic - stir. simmer for about 15 mins 

3. Finely chop  iceberg lettuce and prepare the Peco de Gallo.- see recipe below

3. Place the tortilla onto griddle and toast both sides until brown. This will make the tortilla litke a mini plate. you can chop the tortilla into four before toasting for smaller tostadas. 

4. Place tortillas on plate and spoon on 1 large tbsp Mince mix. Add a some shredded lettuce then top with guacamole and Peco de Gallo. Add the refried beans on the side.

 

Peco de Gallo

Simply finely chop onion, tomato (removing the middle juicy bit and pips) and coriander - mix together in bowl!

 

Refried Beans 

400g pinto beans (soaked overnight) finely chopped Onion, Garlic, 2 tsp cumin powder, 1 tsp chilli powder

1. stir ingredients in one pot for about 15 mins. Mix well then mash! - That's it!!

Vegan Buritto bites

Ingredients
1 pkt Flour tortilla
1 pepper 
1 onion
4 large mushrooms
1 tbsp tomato puree
cheat - buritto seasoning

 

 

  How to:-
1. Chop into small cubes the pepper, onion, mushrooms and stir fry in a tsp of oil.
2. Add 1 tbsp tomato puree and a few tbsp of water until a thick sauce forms around the veg
3. Cut the tortillas into 4 quarters. take each quarter and spoon a small amount of the mix into the middle of the tortilla.
Then fold in the corners to make a little parcel. Gently turn over and place on griddle or frying pan to toast the tortilla.

 

VEGAN chocolate banana cake

 

Ingredients: 

125gm Soya PURE

50-100g Castor sugar (add more or less as you like)

1tsp vanilla extract

40g cocoa powder

1 tsp chia seeds                       

70ml soya milk

2 ripe bananas

190g self raising flour

 

How to:

1.       Mix sugar and Soya PURE then add vanilla extract.  (WET MIX 1)

2.       Blend (nutribullet) 2 bananas, chia seeds, soya milk and whizz until smooth. (WET MIX 2)

3.       Add ‘WET MIX 1’ to ‘WET MIX 2’ and stir in flour and cocoa powder.

4.       Bake in lined cake tin for 35/40 minutes – GAS 3

 

Allow to cool and decorate top with melted vegan chocolate and powder with icing sugar

VEGAN coconut oak cookies

 

(DRY INGREDIENTS)

1 ½ cup oats

1 cup self raising flour

½ cup castor sugar

1 cup coconut (dessicated)

1 tbsp flax seeds

 

(WET INGREDIENTS)

¾ cup Coconut oil (melted)

2 tbsp maple syrup

½ tsp baking soda

 

3 tbsp cold water 
 

How to: 

1.       Line a baking tray with grease proof paper

2.       Mix dry ingredients together

3.       Mix wet ingredients together

4.       Add wet to dry and stir until well mixed

5.       Add water slowly until the mixture becomes sticky enough to roll into balls (approx 50g each)

6.       Place balls onto baking tray and squash flat into cookie shape

7.       Bake GAS MARK 4  for 15/20 minutes or until golden brown

 

Decorate with drizzled melted vegan chocolate

VEGAN Banana Cake

 

Ingredients: 

125gm Soya PURE

50-100g Castor sugar (add more or less as you like)

1tsp vanilla extract

1 tsp chia seeds                       

70ml soya milk

2 ripe bananas

190gm self raising flour 
 

 

How to:

1.       Mix sugar and Soya PURE then add vanilla extract.

2.       Blend (nutribullet) 2 bananas, chia seeds, soya milk and whizz until smooth.

3.       Add banana mix to sugar / soya PURE mix.

4.       Add wet mix to flour and stir well.

5.       Bake in lined loaf tin for 35/40 minutes – GAS 3

 

Allow to cool and decorate tops with drizzled melted vegan chocolate and walnuts

Vegan Smoothies

  Smoothies and Health drinks

You can put most fruits or vegetables into a smoothie and know that you will be getting the full nutrition of every ingredient. We love the Nutri-bullet for blending and crushing all our ingredients, but a regular blender will do the job well.
We have tried and tested them all and here are a few of our favourites....

If you make half veg / half fruit and then adjust to personal taste...you cant go wrong!
 

 BANANA-LICIOUS
1 Banana
1 cup of grapes
1 corgettes
handful of leaf spinach 
top with water
SWEET REFRESHMENT
1 handful leaf spinach
1 cup of strawberries 
2 dates
1/2 cucumber
top with almond milk 
VERY BERRY
1 corgette
1 cup mixed berries 
(raspberries / strawberries/ 
blueberries)
top with coconut milk 
 GREEN TEA BLAST
2 broccoli florets
2 cauliflower florets
1 cup pineapple chunks
1/2 corgette
top up with green tea
 PEACHIE BLUE
1 handful leaf spinach
1/2 corgette
1 cup frozen blueberries
1 cup peach pieces
top up with almond milk

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Vegan chocolate cupcakes

Ingredients:-

8fl oz / 230ml soya milk

1 tsp vinegar

5oz / 140g caster sugar

3floz / 90ml vegetable oil

1 1/2 tsp vanilla extract

 4oz / 125g plain flour

1 1/2 oz / 45g cocoa powder

3/4 tsp bicarbonate of soda

1/2 tsp baking powder

1/4 tsp salt


  For the Frosting:-

2 ripe avocados

1/4 cup unsweetened cocoa powder

3 tablespoons maple syrup

1/2 teaspoon vanilla extract


How to:-

1.   Preheat oven to 350F/175C/gas mark 4 and line muffin pan with paper or foil liners.

2. Whisk together soya milk and vinegar in a large bowl and set aside for a few minutes to curdle. Add sugar, oil and vanilla extract and beat until foamy.

3. In a separate bowl sift together flour, cocoa powder, bicarbonate of soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are okay

4.   Pour into liners, filling three quarters of the way.

Bake 18 to 20 minutes until a toothpick inserted into the centre comes out clean.

5.   Transfer to cooling rack. 

For the Frosting:-

1.             Scoop out the avocado flesh, and place in a food processor.

2.             Add the cocoa powder, maple syrup, and vanilla, and puree until smooth.

3.             Frost the cooled cupcakes, and enjoy!

Vegan banana nutty cookies

Ingredients:-

125g mashed banana 

70g peanut butter

60g coconut oil

20g agave nectar

20g maple syrup

100g caster sugar

1  teaspoon vanilla extract

165g plain flour

1 tablespoon baking powder 
  Ingredients for the frosting:-

3 tbsp soya milk

7 oz icing sugar

1 oz cocoa powder

25 mg bag of vegan chocolate drops or carob


How to:-
 

1.       In a medium bowl, stir together the banana, coconut oil and peanut butter until well blended.

2.       Stir in the agave nectar, maple syrup, caster sugar and vanilla until smooth.

3.       Combine the flour and baking powder; add to the peanut butter mixture and mix well.

4.       Cover and chill dough for at least 1 hour.

5.       Preheat oven to 190 C / Gas 5. Line baking trays with baking parchment. Roll dough into walnut sized balls and place 5cm apart onto the prepared baking trays.

Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

For the frosting:-

1.       Melt chocolate drops

2.       Add soya milk and gently stir in the icing sugar

3.       Gently stir in the cocoa powder

4.       Drizzle across the cookies

Vegan Protein bars

Ingredients:-

1 cup coconut - shredded
1 cup cashews
(or any nuts)
1/2 cup dates
1/2 cup carob buttons

Any Nut milk 
  How to:-

1. Mix all the dry ingredients together. There are no rules with this recipe so add more dates / coconut etc to taste.
2. Add milk slowly and blend. Blend in a mixer until all the ingredients are crushed / chopped to a thick paste. You want to make the mixture slightly sticky.

TOP TIP:- Taste the mixture as you go along. You can add more dates or a little maple syrup if you require the mixture to be sweeter. Add more nuts  / coconut if you want it less sweet. 
This recipe is all about personal taste so there is no right or wrong.

3. Roll small balls of the mixture and lay on a plate. chill in the fridge for a few hours to 'harden up.'

Raw Date flapjacks

  Ingredients:-

One cup of pitted dates 

(soaked for a while)

One cup of granola (or raw oats, but I don't like raw oats lol)

half cup of pecans

a little melted coconut oil

Maple syrup or agave

 
How to:-

Mix all together in a blender and push into a dish.

if you want you can blend some more dates and melted coconut oil and spread on top.

Put in fridge for as long as you want

eat and enjoy xx

             

High Raw - Vegan Thai Green Curry Sauce

Ingredients:-


3 Corgettes

2 limes (juice & zest)

2 dates (pitted)

1 tablespoon Tamars (vegan soy sauce)

1cm Ginger

1 clove Garlic

1 handful Cashews

chilli  (to taste-optional)

water (to be added slowly)


How to:-

Mix all the ingredients into a blender - add a small amount of the water. Blitz it up!

If too thick, then add a little more water and keep Blitzing!  Thats it!!



 

 

 

Best served with:-

Corgette and Carrot 'Spagetti'

To make this delicious spagetti alternative, simply take a corgette and a carrot and spiral using a Spirali (you can buy these from Amazon for about £25)

Just pour the Thai green curry sauce over the corgette and carrot for a health and filling dish.

 
 

 

  Best served with :-

Raw Cauliflower rice

Simply grate raw cauliflower for delicious alternative to cooked rice. 

Just pour the Thai green curry sauce over the corgette and carrot for a health and filling dish.

 
 

 

 

Almond milk

Almond milk is so simple to make and is a delicious (and healthier!) alternative to cows milk 

1. Soak the almonds overnight
2. Drain the almonsds and add fresh water
3. Blitz in a strong blender
4. sieve through a piece of muslin or nut bag strainer.
5. Sweeten to taste (I use Agarve nectar)

Almond milk will keep frech in the fridge for 2-3 days.
 

Dairy FREE coconut cheesecake

Ingredients:-

For the cheesecake
300g cashew nuts
Dairy free margarine (for greasing tray)
2 tablespoons desiccated coconut
200g pitted dates
150g almonds
100g blanched hazlenuts
The juice of 4 lemons
250ml runny vegan honey (can use maple syrup) 
165ml coconut oil
2 vanillla pods (or esscence if easier)

For the strawberry drizzle
400g fresh strawberries
2 tablespoons agarve nectar
1/2 lemon - juice

How to:-

For the cheesecake
1. Soak cashews for at least 4 hours / over night
2. Grease a 20cm sprongform cake tin with the margarine, sprinkle the desiccated coconut and shak the tin until evenly distributed
3. Soak the dates for about 10mins in warm wate. Drain and then blitz in the blender until a smooth paste.
4. Add almonds, hazlenuts and then blitz into a chunky crumb consistency.
5. Spoon the mixture into the prepared cake tin and pat down evenly.
6. In the clean blender, place the cashew, lemon juice, honey, vanilla and coconut oil. Blitz until a smooth paste. 
(Taste the mixture and if you need it sweeter, add more honey)
7.Carefully spread this mixture on top of the crumb base.Pop in the freezer for about 2 hours.

For the strawberry drizzle
1. Roughly chop the strawberries and place in a bowl. Add the lemon juice and leave for about 5 minutes
2. Blitz the mixture in a blenderuntil smooth.

When you are ready to serve, simply remove the cheesecake from the freezer for about 10 minutes to thaw slightly.
Serve alongside the drizzled strawberry mix.






 

 

 

Vegan RAW Mince pies

This recipe a RAW RECIPE  .    DAIRY FREE  .  GLUTEN FREE  .  VEGAN  .  SOY FREE  .  SUGAR FREE  .  WHEAT FREE  .  

Ingredients:-

CRUST
1/2 cup coconut flour
1 cup cashews
1 tablespoon + 2 teaspoons of Agave nectar
2 tablespoons lemon juice
2 tablespoons water
pinch salt

FILLING
1/2 cup sultanas
1/2 cup figs
1/4 cup currants
sprnikle of orange zest
1/2 cup agave nectar
pinch cinnamon
pinch nutmeg
pinch salt



ICING
3/4 cup cashews
1/2 tablespoon lemon juice
1 tablespoon coconut butter
1 1/2 tablespoons agave nectar
2 tablespoons water
pinch salt 
How to:-
CRUST
1. process all ingredients in a food processor until finely ground.
2. Line cling film in a pie tray, press the mixture firmly into little pie trays. DEHYDRATE FOR 3 HOURS @ 105*F
3. Remove cryst from cases and lay on a dehydrator mesh sheet
DEHYDRATE FOR 8 HOURS @ 105*F

If you don't have a dehydrator, use the oven, but keep the door open slightly. Use the oven on the lowest heat. - Keep checking the crusts as different ovens will have different heats.

FILLING
1. Process all the ingredients, except the figs,  in the food processor until it forms a paste
2. Add figs and process for 10 seconds until combined
3. Place in the fridge overnight to marinate.

ICING
1. Process all ingredients until completely smooth

ASSEMBLE
Spoon filling into crust and top with Icing. Sprinkle a little nutmeg on top and they are ready to serve