Saturday, 5 May 2018

Orange Teriyaki Sauce

Traditional Teriyaki sauce is quite time consuming and uses vegetables and apple which are simmered in soya sauce and sugar for a while and then strained. 
It's a very delicious thick savoury and sweet sauce used in stir fries or whatever you like.
I personally love it when I make a tofu and veggie stir fry with soba noodles.

My version of Teriyaki sauce is very quick and easy but so tasty with a hint of orange and some heat from chili. 


Ingredients :

1/2 A cup of freshly squeezed orange juice 
1 Clove of garlic (minced)
1/4 cup of Soy Sauce
1/2 A cup of coconut sugar
Thumb sized piece of ginger (grated)
1/2 a tsp of chili paste
1/2 A cup of water
Corn starch as needed to thicken the sauce to your liking.

Method :

Add all of the ingredients into a pan.
Bring to a rolling boil.
Simmer for 5 minutes.
Add cornstarch to thicken.
Let the sauce cool completely before storing it in a jar and putting it in the fridge.

This sauce can be kept up to 2 weeks in the fridge.



Serving suggestion :


Enjoy folks and thank you for visiting my blog :)

Thursday, 1 March 2018

Oil Free Roasted Red Pepper and Jalapeno Hummus

Hummus is a favourite in our house and never lasts longer than two or three days so I'm always making it.

Homemade hummus is so easy to make and I personally thing it tastes a lot better than store bought as you can control the flavours and switch it up however you like.

This Roasted Red pepper hummus is very easy to make and super delicious so give it a go and enjoy with whatever you like to eat hummus with.


Ingredients:

1 Can of chickpeas (washed and drained)
1 Red Bell pepper 
1 clove of garlic
1 Jalapeno
1 tsp Cumin powder
2 Tbs Tahini
1 tsp Himalayan
pinch of black pepper
Juice of half a lemon
3 Tbs of filtered water

Method and Preparation :

Slice the red pepper and place under the grill until it is slightly charred.


It should look like this.


Carefully place the grilled pepper in a zip-lock bag or a container with a lid and let them steam for ten minutes.


After 10 minutes you will be able to peel the charred layer off the pepper and they are ready to use.

Now add all of the ingredients into a food processor or high speed blender.


Pulse until you get the desired texture, you may need to add more water if it's too thick.


Pour Hummus into a container with a lid and refrigerate until you are ready to eat it.


Enjoy :)

Saturday, 20 January 2018

Vegan Carbonara

Traditional Carbonara sauce has egg whites in it to make it creamy but don't be disheartened my fellow vegan friends as I have created a delicious egg and dairy free version that even a non vegan will be fooled if they tried it.

Carbonara has become a favourite in our house and I've been asked to make it at least once a week.

This recipe is full of flavour and very simple to make so give it a go and enjoy.


Ingredients :

Pasta of choice as needed
1 packet of vegan bacon (I used VBites cheatin' bacon rashers)
1 carton of soya cream
1 cup of oat milk
1/3 cup of shredded vegan cheese
1 vegetable stock cube
1 tsp English mustard
pinch of black pepper
pinch of Nutmeg
1/2 tsp of smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
4 drops of liquid smoke
1 tbs of Liquid aminos
Corn starch to thicken sauce

Method and preparation :

Cut the rashers in to small pieces.




Add a little vegetable oil to a large pan and fry the vegan bacon until crispy.


Set it aside.


For the sauce :

Add the soya cream, vegetable stock, cheese, seasonings and oat milk to a large pan and heat on medium until the cheese and stock melts and the sauce thickens.







Put the pasta on to cook.


Once the pasta is ready, drain and add the sauce.




Time to add the bacon bits and stir :)



Serve and enjoy :) I served ours with steamed broccoli and Cavolo Nero.


Enjoy folks :)

Tuesday, 9 January 2018

Creamy Vegan Hot Chocolate

There are many hot chocolate recipes on the internet but I wanted to share my way of making the best Dairy free hot chocolate that you will ever taste.

It's so creamy and velvety, not too sweet and sickly either.
I use a dairy free dark chocolate called Bourneville, I'm not sure if it's just sold in the UK or across the globe but I'm sure you'll be able to purchase it online.

Give this delicious Hot Choccy a try peeps, you won't regret it :)

This recipe makes two large mugs of Hot Chocolate.



Ingredients:
1 180g bar of Bourneville chocolate
2 mugs of Oat milk (I used Oatly)

Method and preparation:

Add the chunks of Bourneville chocolate into a non stick pan.





Now add the Oat milk to the pan.


Heat the milk and chocolate on a medium heat and stir every so often.


Once all of the chocolate has melted and the hot chocolate is piping hot, remove it from the heat.


Serve and enjoy :)


Monday, 18 December 2017

Festive Mushroom, Chestnut and Kidney bean Wellington

As it's the festive season, I thought I'd share a quick, easy and absolutely delicious vegan Wellington with you all. 
This is so easy that you don't even have to cook the filling so it takes no time at all and you can get on with prepping your sides once prepared.
You also won't have to wait 7 hours for your homemade puff pastry to be ready as this recipe uses ready rolled pastry which is suitable for vegans.



 
Ingredients :
1 packet of ready rolled puff pastry (sfv)
1 can of rinsed kidney beans
1/2 Bag of vac packed chestnuts
5 large Mushrooms 
1/2 Tsp Himalayan salt
1/2 tsp Pepper
1 tsp Garlic powder
1 tsp Onion powder
A couple of splashes of Liquid Aminos
1 tsp Smoked paprika
1 tsp Dried Rosemary
1/3 cup of chopped raw cashews
2 Slices of bread
1 Tbs Olive oil

Method:

Preheat your oven to 180/350

Put all of the ingredients apart from the kidney beans into a food processor and blend until it resembles breadcrumbs.

Now add in the kidney beans and pulse it a few times until it just comes together and no more (you don't want a puree)

now roll out the pastry onto a lined baking tray and cut it in half.

Add the filling on one half of the pastry but not to the edge as you will need to seal the other half.

Now carefully place the other half of the pastry on top and gently use a fork and seal the edges.
Now cut around the edge to make an oval shape and decorate with pastry shapes if you wish and prick some holes along the top to let the air escape whilst cooking.
Brush with plant milk.



Bake for 25 minutes. (Keep an eye on it)
Once it's baked it should look like this.


Slice it.


Enjoy with roasted and steamed veggies and some yummy vegan gravy :)


I hope you try this recipe out and enjoy it :)

Saturday, 18 November 2017

Raw and Sugar Free Blueberry and vanilla Chia Jam

This delicious Blueberry and vanilla chia jam is so easy to make and healthy too.

The great thing about this jam is that you can make it with any kind of berries that you have at hand.
You can also make it with frozen berries.

All you need are 5 ingredients and you're on your way to making some awesome jam and best of all it requires no cooking :)


Ingredients :

2 cups of fresh/frozen Blueberries
1/2 cup of real maple syrup
juice of 1/2 a lemon
4 Tbs of chia seeds
1 tsp real vanilla extract

method :


Add The blueberries to a high speed blender of food processor.

Now add the maple syrup, Lemon juice and vanilla extract.


Blend until everything comes together (just a few pulses)



Pour into to a large bowl and add the chia seeds.


Stir well.


Now pour into clean jars. Mine made 2 jars.



Add the lids and let them set in the fridge for an hour.


Now your yummy jam is ready for you to eat.


The consistency should look like this.


Use the jam any way that you enjoy :)

I enjoyed some with some almond yogurt .




Store in the fridge for up to 2 weeks.