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.

Creamy Vegan Iced Coffee & Banana Soya Shake

Mix 1 Tbs instant coffee in a little boiling water and leave to cool for a few minutes.Take one ripe banana and place in a blender with 1 tsp agave, 1 Tbs cinnamon and 3 ice cubes. Add the coffee mixture and soya milk. Keep adding soy milk until you have your desired consistency. Top with extra cinnamon. This is enough to make one big glass. x

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

Vegan Lentil, Chickpea and Coriander Burgers

Place 1.5 cups of cooked brown lentils in a mixing bowl with one can of chickpeas, a finely chopped bunch of coriander, 1/2 tsp cumin, 3 cloves of garlic, salt, pepper and 1.5 tsp of Ener-G egg replacer (or other liquid egg substitute) Mash with a potato masher until all of the ingredients are well combined. Then stir in about 1/3- 1/2 cup of flour, or enough for the mixture to come together. 

Fry for 5 minutes on each side in a hot frying pan. I used olive oil for this but any kind will do! x

My Breakfast!

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!

<3

Vegan Black Bean & Butternut Squash Chilli with Smoked Paprika

Fry 1 onion in 1 Tbs olive oil for 5 minutes, add 1/2 a butternut squash, cut into 2cm pieces. Add 1 cup frozen vegan mince or rehydrated TVP, 1 crushed garlic clove, 1tsp cumin, 1/2 tsp cinnamon, 1tsp chilli powder, 1 Tbs smoked paprika and 1 Tbs oregano. Stir through for a minute or two coating the squash and onion.

Add 1 can/ carton of black beans and 1 jar of passata, stir and leave to simmer for 5 minutes. Make up some vegan stock or veggie broth in the passata jar, keep adding until you have the desired consistency - I used about 1/2 the jar. Finally, add one extra Tbs smoked paprika and the juice of 1/2 a lime 5 minutes before the end. Serve with buckwheat and avocado wedges.

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 :)

Warm Ginger Spiced Squash & Carrot Salad with Buckwheat and Ruby Chard

Ingredients

1/2 cup raw buckwheat

1/2 butternut squash cut into 2cm pieces

1 carrot sliced to roughly the same size as the squash

1.5 inch piece fresh ginger

1 jumbo spring onion, sliced

Juice and zest of 1/2 lime

1 garlic clove

1/2 large green chili

2 handfuls of mixed spinach and ruby chard

1/2 tsp powdered ginger

1/2 tsp ginger turmeric

1.2 Tbs cumin seeds

1 Tbs olive oil

1/2 tsp salt

Method

1. Heat half of the oil in a frying pan and toast the cumin seeds, after a minute or two add the other spices but not the fresh ginger or garlic. After another 2 minutes add the squash and carrot and stir through with the spices.

2. Add the chili and most of the garlic and ginger, stir through. Put a splash of water in the centre of the pan and place a lid on top to steam the veggies a little.

3. When the veggies are tender stir through the rest of the ginger, garlic and salt and leave to cool slightly.

4. Mix the cooked vegetables with the salad leaves and sliced spring onion, pour over the rest of the olive oil, the lime juice and lime zest and mix. Place on top of the buckwheat.