Posts tagged recipe
Posts tagged recipe
Creamy Vegan Almond Butter, Banana & Cinnamon Shake.
Take one banana, or a handful of frozen banana slices and add to 3/4 cup soya milk, 1 Tbs almond butter, 1tsp each cinnamon & mixed spice and a few ice cubes. Blend for about a minute, or until smooth and creamy. Thin with water if too thick.
Vegan Buckwheat Veggie Bowl with Ginger & Miso Dressing
Ok, so use as much or as little of each ingredient as you like depending on what you like best and how many people you’re feeding! This can be made warm or cold.
Gently fry some onion, red pepper and courgette in olive oil, i cooked mine for about 2-3 minutes. Leave to cool if you like. When ready, place the veg into a bowl with some cooked buckwheat, green lentils, soya beans and rocket (or spinach).
To make the dressing, take 2Tbs olive oil, 1Tbs rice vinegar and place in a jar with 1 Tbs miso paste, 1 inch grated ginger, 1 grated garlic clove, salt and 1/2 tsp sugar. Shake shake shake until it’s all combined and you have a thick and creamy dressing. Pour this over the veg, lentils and buckwheat and stir through. Add some extra grated ginger here if you like! x
Raw oats with unsweetened soya milk, ‘nana and cinnamon and a cinnamon Yogi tea :)
Summery Smoked Paprika Chick Peas with Homemade Pumpkin, Spelt Bread!
Smoked paprika has quickly become my favourite spice! It can be used in so many ways but watch out, it can be very hot if you use too much!
To make these delicious Tapas-inspired chick peas, heat 1 Tbs of olive oil in a frying pan, add half a red bell pepper, diced and 1 large garlic clove, sliced. Heat through for a couple of minutes, then add 1 heaped Tbs of smoked paprika, 1/2 tsp salt, 1 Tbs of dried, mixed herbs and 1 can of drained and rinsed chick peas. Roughly chop up around 8 cherry tomatoes (or 2 regular ones) and add to the chick peas along with 1 tsp of tomato paste. Finally grate in some black pepper and another garlic clove.
Serve with salad, spelt bread and houmous! Deeeeelish :)
Find the spelt bread recipe in one of my previous posts; here, but instead of using a loaf tin, bake in a square roasting tray and crumble pumpkin seeds on top and throughout!
SIMPLE VEGAN GOLDEN VEGETABLE RICE
Take one cup of white basmati rice and place into a saucepan with 2 cups of vegetable broth, 1 Tbs turmeric and 1 Tbs dried mixed herbs. Bring back to the boil and add one finely diced carrot (you could also add half a red bell pepper diced here but i didn’t have one) Turn the heat down and simmer until the water has been absorbed, adding the peas about 5 minutes before the end. Serve with spring rolls NOM :)
STICKY BROWN SUGAR & VANILLA ROASTED SEEDS
1 cup mixed seeds (I used pumpkin, sunflower and linseeds)
2 tsp agave nectar
1 very heaped tsp brown sugar
Vanilla extract or flavouring to taste
Place the seeds in an oven-proof dish, stir in the agave, sugar and vanilla and roast at 200 degrees for about 15 minutes. Stir the seeds up half way through so they’re evenly toasted.
VEGAN STRAWBERRY LASSI
Lassi is a traditional Indian drink, usually made from milk and yogurt but it can esaily be made vegan by using a non dairy milk and soy yogurt. Soya yogurt still has all the healthy, live bacteria found in regular yogurt but has no cholesterol, saturated fat or trans fats.
Strawberries aren’t quite in season here but luckily I had some frozen ones tucked away. If you use fresh strawberries instead, add two ice cubes. The ingredients listed are enough to make one big glass but you can easily double it. For an even creamier lassi, add more yogurt.
1/2 cup soya yogurt
1/2 cup soy milk (or other non-dairy alternative)
1 tsp agave nectar (you can add more but I don’t like it too sweet)
1/2 tsp cinnamon
Handful of frozen strawberries
Put everything into a blender and whizz. Pour into a glass and dust with extra cinnamon, if you like.
This is a really lovely and crunchy vegan salad that’s quick and easy to make. If you don’t have radish sprouts, any other crunchy kind will do!
Ingredients (add as little or as much of each ingredient as you like, depending on what you like most and how many tummies you want to fill)
Spelt Pasta (i used spelt spaghetti)
Green or black olives or both, halved
Large clove of garlic
salt & pepper
Mixed salad leaves
Handful of parsley, chopped
Pointed pepper, chopped
spring onions, sliced
Baby plum or cherry tomatoes, halved
Cook the spelt pasta in boiling salted water.
In a bowl combine olive oil, lemon zest and juice, the grated garlic, mixed herbs and seasoning to make the dressing. On top of this place the chopped pepper, radish sprouts, halved olives, tomatoes, chick peas and salad leaves.
Drain the spaghetti and mix into the vegetables and dressing. Finish with some chopped parsley and squeeze of lemon juice.
This isn’t so much a recipe as a really simple, really delicious hot drink idea. Quick and easy too!
1 Cup soy/ almond/ rice milk
1 T coconut powder (vegans watch out for ones containing milk protein)
1/2 t cinnamon
1/2 t mixed spice
Heat the ‘milk’ in a pan and add the coconut powder, the more coconut powder you use the thicker it will be!
Add the spices and simmer for a minute or two
Pour into a cup and dust with some extra cinnamon. YUM YUM
Serves 3 . Vegan . Gluten Free
This is a really yummy and colourful salad with contrasting textures. It’s packed full of protein too and makes a perfect light vegan meal.
Approx 1 1/3 cup soaked + cooked mung beans
1 small raw beetroot, grated
Zest of 1 lime and juice of 1/2
1 large garlic clove, crushed
2 Tbsp olive oil
1. Mix the olive oil, lime juice, lime zest and salt in a bowl to make the dressing.
2. Throw the rest of the ingredients in, combine and its done. Easy peasy!