Vegetable pie with creamy cashew sauce

Ingredients – Makes 2 pies.

1 1/2 cup of peas

1 cup chopped mushrooms

1 chopped pepper, any colour!

1 cup of spinach

1 stem of chopped spring onions

1 cup of hot water with half a vegetable stock cube

1 cup of cashew nuts (soaked for at least 2 hours with water)

1 roll of puff pastry

1 tbsp coconut sugar

1 tsp melted butter

Directions

  1. Throw all the vegetables into a frying pan and cook until they begin to go a little soft or a light brown colour. If you find that your vegetables are sticking to the bottom of the pan, add some warm water to it.
  2. While that is cooking, prepare your cashew sauce by draining them first. Add it to the blender with your coconut sugar and the cup of vegetable stock water. Blend it until creamy 🙂
  3. Take the vegetables off the heat and add the cashew sauce into it, stirring until fully covered. Set aside.
  4. Roll out the puff pastry, cut it half way so that you have two squares.
  5. Gently place each square pastry into your cooking pots or a non-stick baking tray. Pressing down on the sides so that the pastry takes form of the pot.6. Pour the vegetable mixture evenly into both pots.
  6. Fold over the remaining pastry to cover the filling. It should close perfectly, without leaving any gaps for your filling to over spill.

8. Glaze it with some melted butter and coconut sugar for that extra taste.

9. Place into the oven for 20 minutes, until the pastry hardens, rises and becomes golden.

First smoothie in ages!

I forced myself to go to my Pilates class the other day after not getting much sleep. Seriously, it was a battle. But, guys, I did it! I promised myself that, afterwards, I’d go home and make a nice smoothie. Because all this cake baking is making me feel extra unhealthy, plus I miss making them. So here it is…

Oh, and I also used prickly pear cactus water instead of plant-based milk, and OMG, it’s the best thing ever! If you haven’t already, you gotta get yourself some and try it ASAP! Click here to buy.

Ingredients

4 tsp crushed almonds

4 mint leaves

1 parsley stem

1 tbsp pumpkin seeds

1 tbsp Hemp seeds

1 1/2 cups cactus water

1 tsp agave syrup

1/4 cup of blueberries

2 pears

1/4 cup of chopped celery

 

…yes, it’s very random but it’s yummy, I promise! Just chuck it all into a blender.

TIP:

It taste better cold so add a few ice cubes into the blender 😊 x

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Vegan Chocolate and Orange cake

I originally started with loads of freshly squeezed orange juice (I spent ages doing this) because I’ve been quite ill and in need of vitamin C! However, I randomly got a urine infection (which apparently wasn’t a urine infection), I was told that anything acidic can aggravate it and to only stick to water. So I was like, ‘oh, great, I wont drink this then’ and just had it sitting there for hours. It was too precious to waste so I decided to make a cake with it. Yes, cake is the only way forward.

Give it a try. I recommend having this cake warm with some custard!! You can buy custard powder that is free from milk at Tesco, click here to view.

Ingredients 

1 1/2 cups of plain flour. You can substitute this with Gluten free flour!

1/4 cup of coco powder

1 1/2 cup of coconut sugar

1/4 agave syrup

1 cup of oat milk

Pinch of salt and cinnamon

1 tsp of baking powder

4 tbsp of flaxseeds in hot water (just enough water to cover the flaxseeds)

1/2 an orange (for decoration)

Juice of 3 oranges (you can also add orange bits into it)

Juice of 1 lemon

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Mini chocolate filled biscuits

I made these ages ago and have only just recently remembered that I was meant to write-up the recipe for you lot, but completely forgot to do so. Sorry, here it is…

INGREDIENTS

Biscuits

1 1/2 cups of flour

Half a cup of sugar

3/4 cup of butter

2 tsp baking powder

1 tsp of cinnamon

Chocolate filling

1 large bar of dark chocolate

1/4 cup of vegan butter

1/4 coconut oil

4 tbsp agave honey

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DRAGON FRUIT and Chia layered smoothie

Firstly, you gotta make sure you check out the Pink Power Tonic by Misty Day Plant Potions. The powder gave this smoothie those beautiful shades of pink and a sweet but refresssshing flavour.

100% VEGAN. 100% Dragon fruit (Pitaya) powder. 100% natural and contains NO sugar. You can add a teaspoon of powder into hot drinks, desserts, smoothies, drinks and baking in general for extra nutrition and colour! I love knowing that I have a completely natural and vegan food colouring for my smoothies. It’s quite pricey for 50g BUT it will last if you use it well and is very much worth it.

Click here to view the product, they also do a range of other tonic powders that help provide energy, detox, calmness and have their own individual benefits.

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RAW Matcha and Cacao oat slices

Last nights full moon had me doing so many things, and even though I have actually been VERY exhausted, I’ve managed quite easily. My mind is constantly running through things that I want to do and then figuring out ways that I make those things happen. It’s been difficult trying to sleep at night because I have all this energy and excitement that’s keeping me up (makes a change). Up until a few days ago, I’ve been so unmotivated and drained and have struggled to get out of this mess that I am in. I’ve also stopped doing so many things that I love doing due to being that drained. So trust me, I’m THANKING the full moon for sending me that positivity this week.

Annnd, because of yesterday’s full moon’s expressive energy, I managed to put together a recipe for these yummy Matcha and cacao oat slices.

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OATS breakfast bowl

Truth is, I haven’t been wanting to make many smoothie breakfast bowls recently because it’s so cold and no one really wants to have freezing cold stuff for breakfast, especially when it’s like 8 in the morning. And you can’t even be lazy because you’ve run out of cereal and milk to fall back on! So grab yourself some fruit and oats for this one.

oats bowl copy.jpg

This is an oats breakfast bowl, topped with loads of yummy fruit that go really well together, plus some pumpkin seeds (my favourite) and chia seeds. Oh yh, and a little bit of chocolate sauce. To be honest that chocolate sauce absolutely made it!

Just boil together 1 1/2 cups of oats and 2 cups of water in a sauce pan for about 4 minutes (2 minutes on high heat, 2 minutes on simmer) Add a little more water if your oats become quite lumpy and start to stick to the pan. Prepare as many fruits and seeds as you like while it’s cooking and that’s it 😊 so simple and so worth it.

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