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

x

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

Continue reading “Vegan Chocolate and Orange cake”

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

Continue reading “Mini chocolate filled biscuits”

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.

Continue reading “DRAGON FRUIT and Chia layered smoothie”

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.

Continue reading “RAW Matcha and Cacao oat slices”

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.

x

VEGAN Chocolate Pretzel cake covered in a Chocolate and Date sauce

 

CAKE MIXTURE

1 can of coconut milk

1 1/2 cup of self raising flour

2 tbsp Cacao powder

2 tsp of Maca powder

1 tsp of baking powder

Pinch of salt

2 tbsp caramel syrup/flavour

1/4 cup of maple syrup

Bag of Pretzels – crushed  – Leave some whole pretzels for toppings

 

STEP 1. MIX ALL THE INGREDIENTS TOGETHER AND PLACE INTO THE OVEN FOR 30 MINUTES.

 

SAUCE

10 dates

1 cup of HOT water

2 tablespoons of Cacao powder

2 tablespoons of caramel syrup

pinch of salt

 

STEP 2. While the cake is cooking, BLEND ALL INGREDIENTS listed above for the chocolate and date sauce! It should become thick, if you find that it is quite runny, add some more dates to the blender.

STEP 3. Wait for the cake to completely cool down before coating it with the sauce.

STEP 4. Decorate your cake with the prezels in what ever way that you like, making sure to sprinkle the left over salt and crumbs over the top of the cake (that’s the best part) :)/

 


TIP:

Try to serve the cake straight away, or at least an hour or two afterwards. Avoid putting it in the fridge overnight as it makes the pretzels, and the cake in general quite soggy.


 

ENJOY

x

Caramel Hot Chocolate

You know when you’re out and it’s freezing, or you’re at work on your lunch break and all you keep thinking about is going home to a nice warm house, sitting down on the sofa with a hot drink and putting on movie. This is me like every day at work. Although I’m not exactly working today, but I appreciate this so much…Just being able to wake up whenever and make a yummy hot chocolate, which by the way I haven’t made in forever because work generally makes me so lazy.

Ingredients – makes 2 cups

4 tsp of Hot chocolate powder

2 1/2 cups of almond milk

2 tsp of caramel syrup

A pinch of salt

Coconut flakes to top 🙂

 

Apple and Cinnamon Christmas cupcakes

I hope everyone had an amazing christmas yesterday.

I literally finished making these at about 11pm last night. Yep, they should have actually been for christmas day but I somehow found the inspiration to bake late, what can I say.


So, here is my Apple and Cinnamon cupcake recipe… VEGAN AND GLUTEN FREE 🙂 Some are topped with caramel icing and some with Spirulina icing. Both just as nice.

 

Ingredients – makes 11 cupcakes

1 1/2 cups of self raising Gluten free flour

1/2 cup of brown sugar

1 cup of milk – I used rice milk

2 tbsp of vegan butter

1 tsp baking powder

1 tsp baking soda and 4 tbsp hot water – mix the two together

2 tbsp lemon juice

1 1/2 cup apple sauce

2 tsp of cinnamon powder

 

  1. Chuck all the sponge ingredients mentioned above into a bowl and stir until well combined. If the mixture is too thick, keep on adding a little bit of milk until it thins out.
  2. Pour evenly into cupcake holders and place into the oven for 25-30 minutes on 180Âș
  3. Make sure your cupcakes have completely cooled down before decorating them with icing.

 

Caramel Icing

3 cups of icing sugar

4 tsp of cinnamon powder

2 tbsp of caramel syrup

1 cup of vegan butter

christmas cupcake 2.jpg

christmas cupcakes 4.jpg

Spirulina Icing

1 1/2 icing sugar

1 tsp of Spirulina powder

2 tbsp of water

christmas cupcake.jpg

 

 

 

VEGAN Rose flavoured biscuits

Sad to say that these aren’t gluten-free, I wish they were. I mean, I originally used gluten-free flour on my first attempt at making these, but I messed it up so badly and ended up wasting the entire packet of flour. Such a me thing to do. I couldn’t actually be bothered to go out in this freezing cold weather to buy more, so plain flour it was…

Makes 9 biscuits 

Ingredients

1/2 cup of vegan butter

1 1/2 cups of plain flour

1/4 cup of brown sugar

1 tsp of baking powder

4 tsp of rose-water

Method

1. Combine all the ingredients together.

2. Use your fingers to mix and rub into breadcrumbs.

3. Form the dough into a ball, knead and roll out flat using a rolling-pin.

4. Cut out your shapes and place them onto a non stick tray or grease proof paper.

img_0685

5. Cook for 15-20 minutes on 180°c

img_0694

Icing (optional)

2 cups of icing sugar

2 tbsp of vegan butter

4 tsp of rose-water

1 tsp water

Rose pigments (sub – pink food colouring

Method

1. Mix until thick and smooth!

2. Optional – Place the icing into 3 bowls,

3. Add the pigment (or food colouring) into each one, making sure you add more as you go along in order to get three different shades of pink.

img_0691

cookis2

4. Wait until the biscuits have completely cooled down before decorating them with your icing.

cookies 5


Hope you like these! They are super nice. If you do end up trying this recipe, let me know how they turned out 🙂