All posts filed under: Vegan

Mango, Coconut & Chia Cream

It’s officially the first day of the school holidays for us… Amid various melt-downs there were moments of loveliness.  Breakfast was one of them.  I think we all thoroughly appreciated the slow morning we had.  The sun was shining and we sat in the garden eating and planning our day… With extra time comes a little more creativity and this delicious breakfast pudding was the result.  It was as easy as making a smoothie, and just took a few extra minutes for the chia seeds to do their coagulating business in the fridge… So here it is… hope you enjoy!   Ingredients: 1 mango 2/3 can coconut milk 1 tbsp chia seeds 1 tbsp cocoa nibs Method: 1) Quarter the mango, slice and dice and scoop in to a blender. 2) Add the coconut milk, chia seeds and cocoa nibs. 3) Blend and pour in to a bowl.  Set in the fridge for at least 10 minutes. Enjoy! PS – I watched Forks Over Knives last night, anyone else seen it?  Brilliant watch for anyone …

A Meat-Free Monday Bowl of Plenty…

Mondays are for cleaning up after the weekend, sorting laundry, putting away, generally making sense of the mess created by us all having a ‘relaxing’ (read chaotic) weekend at home.  Mondays are for Yoga too… There’s a brilliant class at the beautiful Yoga Sp8ce on a Monday afternoon taught by Ruth… It’s always challenging, always blissed out and always reminds me to be good to myself… So feeling virtuous (after a weekend of over-indulgence) here’s a fab meat-free Monday recipe to kick start a healthy week, before another over indulgent weekend at the Hersham Beer Festival!!  See you there… Ingredients (Serves 2): 1 medium sweet potato 1/2 head cauliflower 1 leek 1 cup red camargue rice 1 400g can chickpeas 2 handfuls almonds 1/2 large white onion 1 tsp paprika pinch saffron 1 tbsp tamari 1 tsp garam masala Sea-salt Olive oil Method: 1.Heat the oven to 200C. 2. Bring a saucepan of water to the boil and add the rice, along with a pinch of salt and pinch of saffron.  Allow to simmer for …

Retro Rhubarb and Ginger Compote

When I think of rhubarb I think of ‘Roobarb and Custard’ the 1970’s kids TV show, or Rhubarb and Custard penny sweets, or endless Rhubarb crumbles every Sunday through the summer…  I’m never very sure whether Rhubarb is a vegetable or a fruit and I’m always slightly panicked as to what to do with it.  However, when in doubt, compote.  The main reasons I love a compote are that it reduces the volume, it stores well in the fridge and it can be added to just about any pudding or breakfast.  Mixed with yoghurt, added to smoothies, dolloped on top of granola or porridge or mixed with ice-cream. Ingredients: 5 sticks of Rhubarb 1 Thumb of ginger 2 Tbsp Maple Syrup A little water Method: 1) Top and tail the rhubarb to remove any scraggly bits.  Cut in to approximate 1cm chunks. 2) Add the rhubarb to a saucepan on the hob with a splash of water and the maple syrup.  Heat and simmer, add a tbsp of water at a time if the compote …

Salted Caramel Pistachio Oat Pudding (or porridge if you like?)

I knew it’d take a cracking dish to get me back to the blog… and this is most definitely it.  Life has been multi-dimentional and so full lately, in the best possible way… But here’s some blog love.  If you’re a pudding for breakfast lover then this should satiate you’re sweet yearnings.  It’s sweet, salty, spicy and creamy.  And as it happens it’s also nutritious, sugar-free and vegan.  So. On. Trend!!  Ahem.  Anyway.  Most importantly it’s a healthy, nutritious breakfast bowl and one I’m really proud to share… I hope you enjoy it, and definitely let me know what you think?!   Ingredients (for 1 bowl): 1 handful whole oats 2 large dessert spoons of coconut cream and milk (about 1/3 400ml can) 100mls of Almond Milk (Or more depending on how wet you like your oats) 1 handful pistachio kernels 4 dried apricots 1 tsp ground nutmeg 1 tsp maple syrup 1 pinch sea salt Method: 1) Add the oats, coconut cream & milk, almond milk and nutmeg to a saucepan.  Stir and bring …

Papaya & Coconut Porridge

It’s a tropical winter warmer… Sweet & fruity, but wonderfully warming on a cold winter’s morning… Porridge sets me up until lunch, providing there’s enough protein in it.  I definitely couldn’t get by on oats and milk, but the addition of coconut milk, and or nuts and seeds keeps me going.  I absolutely love that warming feeling it gives too, like being heated from the inside out…     Ingredients (serves 1): 1 handful oats 1/2 large papaya 1 tbsp chia seeds 1/2 can coconut milk Almond milk to top Method: 1. Put the oats and chia seeds in a pan on the hob.  Halve a papaya and remove the seeds.  Score length-ways and width-ways to create cubes, then scoop them out with a spoon in to the pan. 2. Top up with coconut milk and almond milk and heat for around 5 minutes to a gentle simmer.  Add more almond milk if the porridge is too thick. 2. Serve when it’s hot through and the consistency suits you! Follow us on facebook,Twitter, Instagram & …

Spinach & Red Lentil Chilli, Guac & Coriander Cashew Cream with Baked Sweet Potato

This is a feel good supper.  It’s filling and hearty without being bloaty and guilty!  I’ve been reading a brilliant book recently called ‘Gut’ by Giulia Enders, its really accessible for unsciency types like me, and really insightful when it comes to understanding how we digest food, how long it takes and what a powerful, totally underrated organ the gut is.  It turns out that if we feed our gut bacteria well and give it enough time and space to give itself a good clean, we can powerfully influence our state of mind, health and well-being.  Food is more than fuel, it’s the very building blocks of our being.  I can’t recommend the book highly enough, and if you’re not convinced here’s a video of Giulia talking about the book.   So back to the gut friendly recipe!  Putting these ingredients together was originally inspired by Deliciously Ella’s Mexican Quinoa Bowl which is a recipe worth checking out.  Although, chilli’s been part of our repertoire since I can remember, the addition of the cashew cream …

It’s Clean, Lean & Green with Turmeric Cashew Cream

So this is it!  The New Year officially starts here… Tim was back to work today and the kids are back to school tomorrow… The Christmas decorations are all down and I’ve had a major blitz of toys, books, DVDs, clothes and unidentifiable objects (which at one time, were probably either dough, ‘toxic slime’, hair gel or raisins) that find their way to the corners of toy boxes, down the back of the sofa and behind cupboards.  It feels good (not the sticky stuff though)…! What also feels good (maybe even slightly better) is that I’ve had an equally clean day of fresh, crunchy seasonal food… No more pie, no more turkey and no more mid morning chocolate made by master chocolatiers! So here’s my Happy New Lunch, full of clean green goodness… Ingredients (Serves 1): Baby Gem Lettuce Leaves to line a bowl Large handful of spinach 1/3 head broccoli chopped really small 1 carrot (spiralized here, but grated would be fine) 3-4 shaves of red cabbage 1 handful raisins 1-2 handfuls raw cashews …

Rich Chocolate, Cardamom Tarts

“Three, more sleeps”… said my children on the way to bed tonight.  They’re so excited, I’m so excited, we’re all so excited!  We’re officially on holiday!  Fairy lights are blinking everywhere we look, food and drink is stacking up in every conceivable corner along with paper napkins, socks and sneaky chocolate wrappers…  The dog has only pulled the tree down once and luckily hasn’t eaten enough chocolate to make herself really sick.  So far so good…  Any moments of real stress are countered by a quick visit to the fridge for another chocolate tart or perhaps a glass of 4pm wine.  Welcome to Christmas… Ingredients for the tart case (makes 12): 250g plain flour 125g diced butter (or coconut oil for a vegan alternative) 2 tbsp cocoa powder 2 tbsp icing sugar 6 tbsp cold (or iced cold) water Ingredients for the Chocolate Cardamom Filling: 170g dark 70% chocolate 160g coconut cream 10 cardamom pods (seeds crushed) Stardust, or edible glitter to serve… Method: 1. Pre-heat the oven to 180C. In a mixing bowl or …

A Vegan Curry Feast (for hearty meal lovers)… Mushroom Pasanda, Bombay Potatoes & Masala Roast Chickpeas…

Curry is usually Tim’s domain, because he makes a good one!  But I think I might have trumped him (yes I am competitive!)  The Mushroom Pasanda is definitely inspired by our good friends over at Able & Cole but there are a few tweaks here, mainly based on what was in the cupboard or fridge and also because I had some beautiful black cherry tomatoes in my veg box, which I thought would make a good substitute for the tomato puree in the Able & Cole recipe.  They did go beautifully and my mouth is watering now I’m thinking about this dish.  It hits all the right spots and stands alone, without the extras.  We always get a bit indulgent on weekends though which is why I cooked up a storm last night, and why I wont need to eat for several days now!! (ahem…) Ingredients for the Mushroom Pasanda (serves 2): 1/2 large onion 4 cloves garlic 1/2 thumb ginger 1 red chilli (de-seeded) 1/2 tsp coriander seeds 1 tsp each of ground cinnamon, …

Simple Sauerkraut (it’s not just for supermodels!)

Whaaat?  Well what else would you do with a cabbage glut?  Who’s got a cabbage glut you say?  Well, not us exactly, but I do find us with slightly more cabbage than we can comfortably get through.  So with the latest haul from the allotment (and by haul I mean 2 cabbages) I thought I’d give sauerkraut a go!  I’ve read a lot recently about the health benefits of fermented foods.  They’re rich in live healthy bacteria and we can cultivate them ourselves for free!  So before you do as I did and think ‘it’s not for me’… think twice when you next look at a cabbage in your fridge… or on the supermarket shelf for that matter… They’re in season right now, making it easier to pick up cheap, organic, local products at their nutritional best!  This article in the Guardian says pretty much everything I want to say… so if you’re not convinced yet, but still slightly intrigued read more here… particularly the heading on ‘why sauerkraut is good for me’ which names …