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.

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


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.

Thursday, 16 November 2017

Healthy Raw salted caramel

This Salted caramel is not only healthy but very delicious and easy to make.
This caramel is sugar free and can be used in baking, drizzled on Nicecream, in your oatmeal or absolutely anything you would use Caramel in. 
I love to dip apple slices in mine.

Ingredients :
1 cup of dates (soaked in cold or warm water until soft)
2 Tbs of unsalted peanut butter
2 tsp of vanilla paste (see recipe) or vanilla extract
1/2 tsp of Himalayan salt
Reserved water from soaked dates as needed.

Method :
Soak the dates with warm water over night or for half an hour until soft and remove the stones.

Add the dates to a food processor and keep the water that they have been soaking in aside. 
Now add in the rest of the ingredients apart from the date water.

Start off by pulsing to break everything down and then blend on the first setting.

Add a Tbs at a time of the date water until you get the desired consistency of your caramel.

Now your caramel is ready to be bottled up and stored in the fridge for when you are ready to use it :)

I hope you try this recipe out and let me know what you think.

Thank you for visiting my blog :)

Monday, 13 November 2017

Lentil, mushroom and chestnut Loaf

Being vegan doesn't mean that you have to miss out on a Sunday roast or a festive dinner. 

This delicious Loaf is very easy to make and packed with protein and lots of flavour. 

There's really no need to go out and buy expensive alternatives when you can easily make it at home and adjust the flavours the way you like them.

Ingredients :
1 can of cooked green lentils (I used Biona organic)
1 cup of oats
1 small onion 
Mushrooms as needed
cooked chestnuts as needed
1 tsp garlic powder
1 tsp Himalayan salt
1 tsp Smoked parika
1 tsp dried mixed herbs
A couple of splashes of liquid aminos
2 Tbs nutritional yeast
1 tbs Sriracha
1 chia egg ( 2 Tbs of chia seeds in 4 Tbs of water left to set)

Method :
Pre heat your oven to 200c/400F
Add a cup of oats to a food processor and pulse a few times to have a coarse flour.

Now add all of the ingredients apart from the lentils and chia egg.

Pulse until it comes together.

Now it's time to add the lentils and the chia egg.

Give it a few pulses until everything is combined and put the mixture into a lined loaf tin and spread evenly as possible.

Make the glaze :
Add half a cup of ketchup, 1 tbs of Apple cider vinegar, 1 tsp of garlic powder, pinch of Himalayan salt, Pinch of black pepper, 1 tsp sriracha and one 1tsp of black strap molasses.

Spread half of the glaze on the top of the loaf.

Bake for 30 minutes and then add the rest of the glaze and bake for another 30 minutes.

Check the loaf with a skewer and if it comes out clean it's ready :)

Serve and enjoy with your favourite sides.

I hope you enjoy this recipe.
If you would like a firmer texture, feel free to add bread crumbs to your mixture before baking. This loaf has a soft seitan style texture.