Mixed Berry, Vanilla and Coconut Baked Oats

Hey, so VERY long time no post!!! I had a break from blogging as my life got very busy very suddenly, and as such I had to give up cooking and experimenting as often. I am SO excited to be back, especially with this super delicious and healthy breakfast bake. I ABSOLUTELY love porridge or anything oat-y, I even sometimes have porridge for dinner. It's one of the most versatile foods which you can toss any amount of nuts, berries, fruit or syrups on top of and it will just keep on getting more tasty!! This recipe is so quick and easy to make and will last for your breakfast for the next 3-4 days, just put it in the fridge and take as much as you need for a quick breakfast fix!

Ingredients: 

• 1 generic mug of oats (around 100g) 
• 2 1/2 tbs of coconut milk (the really thick part at the top of the can) 
• 1/2 tsp of vanilla powder/ 1 tsp of vanilla essence
• Optional: chia seeds 

• 1 ripe banana
• 50g/1/3 cup cashews (any other nut will do just as well - I recommend almonds/ pecans or walnuts as replacement)
• 90g/ half a cup chopped dates (chop yourself for fresher taste) 
• About half a mug of each: Blueberries and Cherries (I used frozen and then ran them under hot water for about 1/2 a minute - makes the cherries easier as you don't have to pit them) 
• 1- 3 tbs of maple syrup/ honey (depending on how sweet you want it) 
• Optional: few drops of stevia to add extra sweetness
• Some blueberries and coconut flakes to garnish 

Method: 

• Pre- heat the oven to 190 degrees celsius and grease a small ceramic or glass baking dish with some coconut oil. 
• Boil some hot water
• Mix together the top three (with optional fourth) ingredients in a bowl and pour the boiling hot water over the oat mix. Stir and leave for around 10 minutes 
• Cut up the banana into small slices. Crush or put cashews in food processor to make them into smaller chunks (DO NOT make into a flour type mixture - only a few bursts in the food processor will do). Chop the dates. Mix together with the berries. 
• Pour the banana/ berries/ dates/ cashew mixture over the oats and then add the maple syrup or honey. Stir together thoroughly.
• Pour into the small baking dish and bake for 20mins.

Can refrigerate for approximately three days. 

Garlic and Thyme Cheesy Spread!!!!!

OH MY GOSH - this is amazing!!! I would even go as far as saying that it is BETTER than real cheese spread!!! Made creamy by cashew nuts and cheesy by the nutritional yeast, this will definitely satisfy any gaping hole in your life that needs a creamy filling to close it up.

Ingredients

• 150g of raw, soaked and rinsed cashews 
• Around 100-150ml of water 
• 1/3 vegetable stock cube 
• 1/2 tsp of garlic granules 
• 1 1/2 tsp of dried thyme 
• 4tbs of nutritional yeast
• 1 tbs of olive oil 
• 1/2 tsp of salt 
• 1/2 tsp of black pepper 

Method 

1. In the blender put the soaked cashews and the water. Blend until completely smooth 
2. Then add all other ingredients (EXCEPT THE THYME) to the blender. Blast for 30 secs on high power. 
3. Mix in the thyme by hand and store in a jar in the fridge.  

Creamy Rich, Dairy Poor Raspberry and Almond Ice Cream

I have been planning to create a recipe like this for some time, ever since I tried Inspiral's raw vegan cashew ice cream (which was AMAAAAZZING!!!). The cashews in the recipe make a super creamy, rich texture, but also make the ice cream voluptuous and satisfying. You don't have to use the same ingredients as I did - just use the cashew cream as a base and make it any flavour that you like!

Ingredients 

• 50g raw and soaked cashews 
• 100ml of almond milk 
• 100ml of water 
• 200g of frozen raspberries 
• 100g of frozen blueberries 
• 1/4 tsp almond extract
• 1/2 tsp of vanilla extract 
• 6tbs of xylitol / sugar 
• 1 sachet of stevia 
• 3 tbs of date paste / other liquid sweetener 

Method 

1. Soak the cashews overnight, and then rinse them and throw them in the blender with almond milk and water. Blend until smooth. 
2. Add all other ingredients and blend until smooth. 
3. Freeze until firm and ready to eat. 

Kama Couscous with Raisins

Let me start by apologising about how long it has been since I have posted anything, but unfortunately I have been ploughing my way through mock exams and obviously that came with endless torrents of revision....

At least they are over and I can focus of FOOOD!!! :) This recipe has been inspired by both my recent new favourite ingredient - cous cous, and my recent new favourite chef - Yotam Ottolenghi! Couscous is a grain that I have never really explored before, but always am pleasantly delighted when I try it. However reading through Plenty and watching Ottolenghi's Mediterranean Feast (on Channel 4) has really excited my investigative food nature into creating my own Moroccan style dishes.  The Moroccan spice in this recipe - La Kama - can be either made as a blend at home or bought from a spice shop (I obtained mine from the Whole Foods spice section in Kensington), and gives the recipe a wonderfully warm and sweet flavour. 

Ingredients 

• 200g of wholemeal couscous 
• 1 tsp of olive oil 
• 1/2 veg stock cube + around 400-500ml of boiling water 
• 3tbs of nutritional yeast 
• 1/2 tsp of mustard powder
• 1/2 tsp of cumin 
• 3/4tsp of La Kama
• pinch turmeric 
• 3/4 tsp of garlic granules 
• 150g of peas 
• 100g of raisins 
• 1/2 tsp of xylitol/ sugar 
• 1/2 tsp of chilli flakes 
• Black pepper to taste 

Method 

1. In a heatproof bowl mix together the couscous, olive oil, boiling water and stock cube. Cover and let sit for around 2 mins (partially cooked)
2. Meanwhile put peas into slightly salted water until heated through and no longer frozen (if using frozen) - I would say this takes less than 2 mins - don't leave until completely cooked 
3. Drain water from the peas and add to the saucepan the couscous (there should still be veg stock that the couscous hasn't absorbed yet - but if there isn't add a bit more to stop it sticking to the saucepan). Add all other ingredients and stir until completely heated through and mixed. 
4. Season with black pepper and enjoy your taste of Morocco! 

Mango and Coconut Rice Salad

First of all, let me just say....

HAPPY NEW YEAR!!!!!!!!!!!! 

I hope that you all have a great new year filled with happiness and joy (and lots of cooking!). I have made a huge resolution list, as I do every year, even though they never really get fulfilled! BUT I hope you all reach your goals this year (just as I will try - although I know it most of them will last maybe half of January!)

Now on to the serious stuff... THE FOOD! :) 

I made this delicious rice salad for my family gathering on my sister's birthday, and I have decided that it went down so well (and also on special request from my Aunt) I am going to include it in my blog although it is not really my own recipe. The recipe came from the cookbook Plenty by Yotam Ottolenghi, although I did make a few very small tweaks.

Although it is now winter, I do think that this dish would make a perfect summer meal as it is both light and refreshing with a slight tropical twist! 

Serves around 8 - 10 (when doing a buffet lunch) or Serves 6 (as a normal lunch proportion) 

Ingredients 

• 170g of a long grain and wild rice blend (e.g. Tesco's easy cook long grain and wild rice)
• 1 tsp of olive oil 
• 1/2 vegetable stock cube 
• enough water to cook the rice 
• 30g of Thai basil 
• 200g of black rice 
• 1 1/2 red pepper, thinly sliced
• 15g of mint leaves, roughly chopped 
• 15g of coriander leaves 
• 1/2 - 1 red chili pepper, very finely chopped (adjust according to taste) 
• grated zest and juice of 1 lemon 
• 2 medium mangoes, diced 
• 100g of salted peanuts roughly smashed up 
• 75g of toasted coconut chips 
• 4 shallots 
• 2 tsp of olive oil/ coconut oil  
• 1 tbsp of coconut butter
• Salt and pepper

Method 

1. Cook the rice: For the wild rice put in a saucepan with a pinch of salt, stock cube, olive oil, water and 15g of the basil. Bring to boil and then let simmer with a lid on for around 15- 20 mins (or until rice is cooked). For the black rice cook for at least 30- 40mins (until soft and cooked through) in just water (no salt). When both are cooked, drain and wash with cold water (to cool it down). Mix them into a large serving bowl, cover with cling- film and place in the fridge. 
2. Thinly slice the shallots and fry in the coconut butter and olive oil. Put them in a mixing bowl 
3. Pick of the leaves of the remaining basil, coriander and mint and chop roughly. Throw in the mixing bowl. Add to the mixing bowl all the other ingredients (except rice) and stir until just mixed (so as not to break up the mango). 
4. Add to the rice in the serving bowl and mix through - be careful not to let the mango disintegrate!   Season with the salt and pepper and serve. 
5. Enjoy! 

Creamy Breakfast Scramble

Waking up late this morning (11:00am!!) I really craved a creamy, rich, meaty scramble (vegan style, of course) for my mid morning brunch. I had a quick look through my various new cookbooks and came up with an adaptation of a recipe from The Complete Guide to Vegan Food Substitutions. It is called the Spinach and Mushroom Tofu scramble - however I quickly realised I didn't have any spinach, mushrooms or tofu - so I quickly made up my own recipe inspired by theirs, with the ingredients I had in my kitchen (which was not many as spending Christmas away meant that we haven't got barely any food!)

I also am VERY EXITED because in this recipe I came up with my own creamy sauce which worked REALLY well with the scramble and gave it a thick and delicious taste! The recipe called for tofu and nutritional yeast which would give it the creamy, cheesy texture so I was forced to think up a new way to create the same effect... and this is the masterpiece that was created (if i may say so myself) ;)

Hope you enjoy it as much as I did!

Ingredients (serves 2)

• 6 (vegan) meat deli slices (like vegi - deli sage and onion slices) / 10 oz of tofu / vegan meat strips (e.g. vegi - deli chicken style pieces) / seitan strips etc. (some kind of vegan meat!) - In the picture I use turkey style sage and onion deli slices 
• 1 large tomato
• 2 medium carrots 
• 1 red onion 
• 1/2 a red pepper 
• 1 1/2 tsp mustard powder 
• 1 1/2 tbsp nutritional yeast 
• 1/2 tsp of turmeric 
• 1/2 tsp of olive oil 
• 5 tbs of water + 1/4 veg stock cube 
• 60 ml of oat milk / other non-dairy milk 
• 1/2 tbs of cider vinegar 
• 1 clove of garlic / 3/4tsp of garlic granules
• 1 tbsp peanut butter / other nut butter  
• 1/2 tbsp of corn flour / tapioca flour
• 1/2 a mixed lettuce/ salad bag (baby spinach would also be a good substitute) 
• Salt + pepper  

Method 

1. Dice the tomato, onion and red pepper. Peel the carrots and then use the peeler to make very thin slices of carrots - then chop the wafer thin slices of carrot up into small strips. 
2. Heat the oil and water + veg stock in a pan over a medium - high heat. 
3. Once very hot add in the onion, clove of garlic and carrots and steam fry for around 4-5mins (or until the onion looks softer). 
4. Meanwhile mix up the milk, vinegar, pinch of salt and mustard powder and set aside. 
5. Add the pepper and tomato with the vegan meat of your choice + more water if it is getting dry. After around a minute add in the turmeric, salt and pepper, nutritional yeast and salad.
6. Add in the milk mixture + the peanut butter, garlic granules (if you are not using clove of garlic) and cornflour.
7. Stir for around 3 mins, until all thoroughly combined and the sauce is thick. 
8. Enjoy! 

Moroccan Winter Stew

This Christmas I have not been entirely vegan... I know... that's bad! All the chocolate, mince pies, ice cream and delicious christmas desserts is what really threw me off the vegan wagon. BUT from today onwards I will get back on track - and actually have been looking forward to it!
As a gift from my mother I now have an amazing vegetarian cookbook called Plenty (by Yotam Ottolenghi) which is one of the highest rated cookbooks - and to accompany that I also got a brilliant book called the Complete Guide to Vegan Food Substitutions (so that all Yotam's recipes that contain non-vegan ingredients I can easily know what to sub in for them!)

So here is a recipe that I adapted from Plenty (it has been seriously adapted as I didn't have half the ingredients - but don't worry it is still seriously delicious!) I like it served with wild rice and homemade toasted rye bread.

Ingredients 

• 2 medium carrots
• 3 medium parsnips  
• 1 onion 
• 1 large pickled onion (not the small white ones, but the larger kind) 
• 1 cinnamon stick 
• 2 star anise 
• 2 bay leaves 
• 2 tsp olive oil 
• 1/2tsp ground ginger 
• 1/2 tsp turmeric 
• 1/4 tsp of paprika 
• 1/8 tsp chili powder
• 40g of pitted dried plums OR pitted dried apricots 
• 20g of raisins 
• 1/2 can chickpeas (+ THE WATER FROM THEM) (around 120g of drained cooked chickpeas) 
• 300ml + one veg stock cube 
• 500ml of water
• Salt + Pepper
• 2 garlic clove 

Method 

1. Preheat the oven to 190 degrees celsius. Peel and cut the carrots and parsnips into small chunks. Also peel and cut the onion into strips.
2. Place the carrots, parsnips and onions into an oven proof dish. Stir in the water, spices and oil. Place in the oven for 35 mins. 
3. Take out of the oven and add in the chickpeas + their water, pitted dried plums/apricots, raisins and salt and pepper. Put back in the oven for another 10 mins. 
4. Keep back 100ml of the spiced water and pour everything else into the saucepan with the 300ml of vegetable stock. Also add 2 minced cloves of garlic. 
5. Boil until the vegetables are all quite soft but still have a slight bite (I don't like mushy vegetables!) - so around 15 mins. 
6. Serve with homemade toasted rye bread and/ or wild rice (I like it cooked in vegetable stock - I think it makes the rice creamier!)