Sweet Vanilla Cashew Cream

This quick and easy Cashew cream is so delicious and literally takes a minute to make.

It's great as a sweet dip or drizzled over fruit.

Give it a try folks :)

Ingredients: 
1/2 a cup of soaked cashews
1/4 cup of Agave nectar
1 tsp vanilla extract
Water as needed according to the thickness that you prefer.

Method and preparation:

Add the soaked cashews, agave and vanilla to a blender.

Now add a little water at a time until you reach the desired thickness of the cream.

Store in an air tight container in the fridge for up to a week.

Enjoy as a dip or drizzled over fruit :)

Enjoy :) 
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Blueberry and Lemon Drizzle Cake

This Blueberry and Lemon Drizzle cake is deliciously citrus-y, sweet and crumbly and so easy to make.

Being vegan doesn't mean that we have to miss out on the things that we use to enjoy.

In just 40 minutes and very few ingredients, you too can enjoy this beautiful cake so please give it a go and see what you think. :) 

Ingredients :

1 and 1/2 cups of plain flour
2 TBS Baking powder
1/2 cup of Organic Coconut sugar
1 lemon and zest
1 cup of fresh blueberries
250ml Oat milk
4 TBS vegetable oil
2 tsp Apple cider vinegar
1 tsp Vanilla extract

Icing:

Icing sugar as needed
Juice of half a lemon and zest
1 tsp Vanilla extract

Method and preparation:
 Preheat your oven to 180/350

To a large mixing bowl add the flour, baking soda, coconut sugar, lemon zest and blueberries.

Give it a gentle stir.
The reason to put the blueberries in now is that when they are coated in flour it will prevent then from sinking to the bottom of the cake.

In a jug add the oat milk, oil, apple cider vinegar and vanilla extract and let it sit for a few minutes until it curdles slightly.
This will make the cake fluffy.

Add the wet ingredients to the dry ingredients and juice of half a lemon.

Gently fold in the batter until it all comes together and you don't see any dry flour.
Do not over mix as it will make the cake dense.

Pour the cake batter into a lined Loaf tin.

Bake on the middle shelf of a fan assisted oven on 180/350
please check after 30 minutes as oven temps vary.

After 40 minutes remove from the oven and check the cake with a skewer and if it comes out clean, the cake is ready.

Leave the cake in the tin to cool slightly for about 15 minutes
and then gently remove and place it on a serving plate.

Poke holes with a skewer on the top so that the icing can seep into the cake and make it moist.

Make the icing :
Add icing sugar, vanilla extract, juice of half a lemon and zest and mix. Add extra icing sugar to adjust the thickness that you prefer.

Ice the cake however you like.
I drizzled it in a messy fashion as I liked the look of it but please feel free to be more neat.

I threw on a few blueberries for aesthetic purposes but they also tasted good with a slice of cake.

Enjoy with a cuppa. :)

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Vegan Tartar Sauce

Now that there is vegan scampi available in the UK, I've really fancied some Tartar sauce but they don't have it available in the supermarkets so I thought I'd play about with some ingredients and see what I can come up with.
I came up with a very easy and really delicious recipe which comes very close to the real stuff.
Please give my recipe a try, it's super delicious.

Ingredients:
1 cup dairy free plain thick yogurt
1 tsp English mustard
Himalayan salt 
Black pepper
Dried mixed herbs
1 Tbs Nutritional yeast 
1 tsp Garlic powder
1 tsp Onion powder
2 pickled gherkins (chopped finely) 
1 Tbs pickle juice
1 Tbs lemon juice
1 tsp Agave nectar 

Preparation:

Add yogurt and all the other ingredients above into a bowl

Mix well and refrigerate until ready to use.

That's how easy it is folks. Please give it a try.

Serving suggestion:

Thank you for visiting my blog :)

Chocolate Chip And Peanut Butter Cookies

These chocolate chip and peanut butter cookies are so delicious and very easy to make, I usually make a double batch and freeze or refrigerate the dough because they are that good :)

With just a handful of ingredients you will have a batch of delicious cookies in no time at all so give these a try.

Ingredients:

1/4 cup of peanut butter
1 cup organic coconut sugar
1/4 cup of oat milk
1 tsp Vanilla extract
1 and 1/2 cups of plain flour
1/2 tsp baking soda
Dark chocolate chips as needed
A pinch of Himalayan pink salt

Preparation :

Preheat your oven to 175

Add the peanut butter, oat milk, coconut sugar and vanilla extract to a mixing bowl and mix until smooth.

Now add in the flour, baking soda and chocolate chips and mix just until it comes together. Do not over mix.

Now get in there with your hand and form the dough.

Line 2 baking trays with parchment paper and roll the cookie dough into gold ball sized balls and gently press them and place onto the baking trays.

Bake for only 10 minutes on 175. Keep an eye on the cookies as oven temps vary.

After 10 minutes your cookies are ready. :)

Leave them to cool completely as they will be very hot and the melted chocolate chips can really burn so be careful.

Enjoy your cookies with a cold glass of your favourite plant milk or a cuppa :)

I hope you try this recipe and like it. :)

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 :)

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 :)

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 :)