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!) 

Portabello Mushroom Burgers and Delicious Apricot MisoSlaw

While walking around Waitrose I came across a packet of portabello mushrooms that were on reduced price. I thought that it would be the perfect opportunity to try my first portabello mushroom burger! I had read many vegan and vegetarian recipes that had used these mushroom caps in a replace for a burger, and I must admit, even with all there enthusiasm and insistence it really made a great burger, I had some serious doubts. I just couldn't get my head around how springy, spongy mushrooms were supposed to mimic the tender, succulent and hearty taste of a beef burger!

Curiosity took me over and I had to see what they were like, I looked around for how people marinated them and came up with my own recipe (which I adapted mainly from this one: http://www.sproutedkitchen.com/home/2013/9/9/mushroom-burgers-with-asian-slaw.html). And guess what! They tasted soooooo good!!!! I am not going to lie and say that they tasted and had the texture of real burgers, but nonetheless they were just as good in a different way - I wouldn't say that they are a beef substitute in the way that they taste like beef, but these mushroom burgers aren't trying to pretend to be anything! They just taste really good in their own right. 

To go with the burger, I steam - fried some white onion, grilled some cherry tomatoes and served with a MisoSlaw (like coleslaw but vegan/ Asian style!), all on top of a corn tortilla.

Ingredients 

For the Burger (serves 2) 

• 2 Portabello Mushroom caps 
• Drizzle of each: olive oil and sesame oil 
• 1 1/2 tbs of tamari 
• 1 1/2 tbs of balsamic vinegar 
• 1 tsp of red wine vinegar 
• sprinkling of dried oregano 
• 1 clove of minced garlic
• 1/2 tsp of xylitol/ sugar/ honey (any sweetener of your choice) 

For the Apricot MisoSlaw 

• 2 carrots 
• 1/2 cucumber
• 1/4 white cabbage 
• 1 sweet pepper 
• 1 tbs of tamari
• 1/2 tsp of brown rice vinegar 
• 1/2 tsp of rice mirin 
• 1 1/2 tbs of sweet white miso paste 
• 1 1/2 tbs of apricot jam (I use sugar free St Dalfour) 
• 1 tbs of boiling hot water 
• Salt and pepper to taste 

Optional Condiments 

• 1/2 a thinly sliced white onion 
• 5 cherry tomatoes (halved) 
• Vegan cheese
• 2 burger buns/ corn tortillas etc. 

Method 

1. Wash and de-stem the portabello mushrooms. With a fork, prick holes in the top of the mushroom cap (the smooth side). 
2. Mix all other burger ingredients together in a shallow bowl big enough to fit both mushroom caps into. Brush or smear the marinade all over the mushroom cap and then allow to sit in the marinade, stem side up, for around 20 -30 mins. 
3. Meanwhile, julienne all the vegetables in the MisoSlaw recipe. In a cup mix together all the sauces and pour over the vegetables. Mix thoroughly together in a big salad bowl and set aside. Preheat the grill to 180 degrees C. 
4.  Steam fry the white onions (meaning put a splash of water in the bottom of the pan and allow the onions to fry in it for around 4 mins on each side). You can use oil and fry them if you want too. 
5. Seal the mushroom caps on each side in a very hot frying pan over a medium heat. I don't use any oil in this process because there is oil in the marinade. You should fry them for around 30 seconds on each side. 
6. Place under the grill, with the cherry tomatoes, for 5 mins on each side. Take out the cherry tomatoes after around 2-3 mins. 
7. Stack the burger high with the condiments and serve on warmed burger buns or corn tortillas! 

Autumn Mood Lentil Stew (Mmmmm....)

I LOVE AUTUMN VEGETABLES!! There is something about sitting down on a cold night with a steaming pot of stew and some roasted squash, in front of a roaring fire and watching some rom -com!  Ahhh that is just the best!!! This stew will warm your insides and is perfect for one of THOSE nights (mentioned above!). (Do you know what nights I mean?) Haha :)

Ingredients 

• 750ml of vegetable broth (I use a 1 kallo veg stock cube) 
• 200g of red lentils 
• 3 tbs of chopped tomatoes (I used from a tin but you can 
• Two handfuls of spinach 
• 1 large sweet potato or 1/2 a squash cut up into small chunks 
• 1 tsp of medium curry powder (I used one that I got in whole foods and it is the BEST) 
• 1/4 tsp of garlic granules 
• 1/2 tsp of cumin powder 
• 1/4 tsp of garam masala 
• dash of of each: turmeric, ground cardamom, ginger, amchoor powder (optional) 

Method 

1. Chop the sweet potato/ squash into small chunks and chop up the spinach into strips 
2. Put the water and lentils into the saucepan and cook on a high heat until boiling. Turn onto a low heat and simmer. 
3. Add the spices and the chopped vegetables to the lentils 
4. Stir and then put a lid on the stew and simmer for 20 - 30 mins or until the lentils are mushy and the sweet potato/ squash is very soft. 
5. Enjoy on a bitterly cold Autumn/ winter evening! :) 

Apricot Teriyaki Vegetable Noodle Soup

This recipe is adapted from a recipe I found in a book, which was an Apricot Teriyaki stir fry, and I though it was absolutely delicious. However I recently found these yam noodles which claim to have 0 calories in them, so I wanted to give them a try. They have the same kind of texture as slightly thicker rice noodles, and take the flavour of whatever they are put with - so I highly recommend them, as you wouldn't really be able to tell the difference between them and real rice noodles!
This is a delicious hot soup that is both filling, but great for those who are trying to keep it low on calories!

Ingredients 

Serves 2 

• 1 leek 
• 1/2 red onion 
• 3 slices of white cabbage 
• 75g of baby mushrooms sliced up 
• 1/8 of a large daikon radish 
• Optional: 1 carrot (only not added because I didn't have any) 
• 1 packet of yam noodles (Shirataki Noodles) / 1 packet of miracle noodles / 2 portions of noodles of your choice
• 1-2 cloves garlic 
• 3 tbs of vegetable broth + enough to cover the vegetables and noodles 

For the Sauce 

• 5 tbs of apricot jam (I use St Dalfour) 
• 1 tbs of tamari 
• 1 tsp of teriyaki sauce 
• 1 tsp of brown rice vinegar 
• 100ml of veg broth 
• 1 tsp of cornflour 

Method 

1. Chop up all vegetables and mince garlic 
2. Heat up the 3 tbs of veg broth in a medium sized saucepan over a medium heat and steam fry all vegetables (including garlic) in the broth for around 8mins 
3. While the veg are steam frying, mix all ingredients for the sauce together 
4. Add to the vegetables and mix in thoroughly. Add yam noodles (or precooked noodles of choice) and remaining veg broth - enough to cover the vegetables and noodles. 
5. Put a lid on the saucepan and let simmer for around 8 mins 
6. Serve and enjoy! Mmmm...

Baked Apple Dessert

This dessert is a super delicious but super healthy alternative to apple pie or apple crumble! As I said before, I am looking for ways to use up the apples I collected from my Grandmother's apple tree, and found this as a perfect healthy dessert to use them in. It is also so easy and quick to make!

Ingredients 

• 2 large cooking apples / 4 granny smith/ eating apples 
• 3 tbs of water
• 3 tbs of raisins 
• 1 tsp of cinnamon (your choice on how much you want here) 
• 4 cloves 
• Optional: 1/4 tsp of almond extract 
• 1 stevia packet (or sub in 3 tbs of sugar)
• 1 tbs of coconut palm sugar or 1 tbs of maple syrup/ honey/ brown sugar 
• 35g of xylitol or coconut sugar / caster sugar or brown sugar 
• 35g of Jumbo oats (for topping) 
• 35g flour of choice (I used oat flour) - topping
• 3-4tbs of milk -topping
• 1tbs of oil (melted coconut oil or olive oil) - topping
• Optional add ins: 3 tbs of nut of choice (walnuts or almonds might be good)

NOTE: In the photo above I didn't make a topping (only sprinkled some oats over) - however the topping I have put into this recipe I use on special occasions and it is very delicious! 

Method 

1. Preheat oven to 180 degrees Celsius 
2. Peel and core the cooking apples then cut up into smallish chunks 
3. Heat up the water until boiling then add the cooking apples, raisins, spices, almond extract and sweetener
4. Cook on a low heat for around 20-30 mins or until apples are relatively soft but not pureed (the cooking apples that I have only take around 10 mins to get really soft) 
5. Meanwhile mix all the topping ingredients together - it will be softer and of a more squidgy consistency than normal apple crumble topping at this stage but don't worry it gets more crumbly in the oven (if you want a less healthy but more authentic version of apple crumble topping sub the 4 tbs of milk to 4tbs of margarine). It should still be quite crumbly, so if it sticks together in one big clump like a dough then add more flour. 
6. Pour apples (make sure to drain out any additional water and take out cloves) into a heat proof dish and mix in optional nuts. Then crumble over the topping. 
7. Bake in the oven for 30 mins or until the oats on top have gone a golden brown colour. 
8. Enjoy! 

Unsweetened Apple-sauce Recipe

On visiting my Grandmother's house I didn't expect to come home with bags and bags of apples, but I did and now I am trying to find ways of incorporating them into my cooking! The most important recipe I wanted to try was apple-sauce, because it is so useful to use in making all sorts of delicious bakes as a sweetener and also as a replacement for oil and butter. So first up when I came home I got started on peeling and coring a few of the apples to put in the sauce... 

My sauce is unsweetened, using only apples and some squeezed lemon, however you can add your own sweetener, cinnamon, maple syrup etc. to make your own flavours!

Ingredients 

(Makes around 1 medium sized jar) 

• 4-5 large cooking apples (will be around 1.2 kg) - you can use normal apples too but make sure you use to same amount (1.2kg) 
• 160ml of water 
• Juice of half a lemon 

Method 

1. Peel and core apples and cut into smallish chunks 
2. Heat the 150ml of water until boiling and add the lemon juice and apples to it 
3. Turn the heat to low and place a lid on the saucepan
4. Let apples simmer for around 15mins. By this point, when you take the lid off the pan, the apples should have become a apple-sauce mush and puréed themselves (I didn't even need to put them in the blender) 
5. Add to a jar and let cool before putting on the lid. Store in the fridge and enjoy in your cooking!  

American Banana Pancakes

Every Saturday morning I like to invent my own new, tasty breakfast. This Saturday Banana pancakes were a the top of my list to experiment with, and they turned out surprisingly sensational!
I know I am English and should be a cooking patriot, but vegan British pancakes that have to be so thin are turn out shockingly bad when I make them (all mush and no pancake). So American pancakes it will have to be, until I can master the British skill of thin, light roll up pancakes.

But don't worry these ones are just as good topped with your favourite syrup of lemon and sugar!

Ingredients 

(Makes around 4 small pancakes - Enough for one!) 

• 1 medium to small banana 
• 50g of buckwheat flour 
• 4 tbs of almond milk 
• 1 1/2 tsp of egg replacer 
• 1 tsp of baking powder 
• Optional: 1 tsp of vanilla extract (although it isn't vital) 
• Coconut oil for greasing 

Method 

1. Put all ingredients into a blender/ food processor (except coconut oil) - you need it to be quite a thick consistency - it will be thicker than a conventional English pancake batter 
2. Heat up a NON - STICK frying pan (I highly recommend non- stick otherwise you will have to use a lot more oil and mine NEVER work on a conventional frying pan!) with around 1/2 tsp of coconut oil. Heat on a medium high heat 
3. After about 2 -3 mins the oil should be VERY hot - but test this by flicking some water in the frying pan - if it sizzles and spits then the pan is hot enough. 
4. Pour around 2 tbs of batter in the pan and spread around with a spoon. When the edges are dry and the batter has little holes in it then it is ready to flip. 
5. Flip the pancake over - when you can't hear a sizzling sound anymore then the other side is done (around 30 - 45 seconds) 
6. Repeat the frying steps with the rest of the batter and serve topped with blueberries and maple syrup (or your favourite pancake topping) 
7. Enjoy! 

Raw Noodle Salad with a creamy Miso Dressing

Last night I threw this together for a quick dinner and I thought it was definitely worthy to put on my blog! This is perfect for a quick and easy raw vegan dinner that gives you an immediate health boost.

Feel free to add other salad ingredients to it - it could only get better! For example spiralize some cucumber and carrots into it as well and add some fresh chopped tomatoes (the only reason I didn't is lack of ingredients!).

Ingredients 

(serves one) 

• 1/2 a large courgette
• 1/2 a large beetroot 
• 1/2 a red cabbage (you won't use the whole half!) 
• Other veg that could be added: 1 carrot, 1/2 a cucumber etc. 
• 1/2 tsp of salt 
• 1/4 tsp of black pepper
• Optional: handful of bean sprouts 

For the miso dressing 

• 1 1/2 tbs of tamari 
• 1 tbs of warm water 
• 1 tbs of sweet miso paste
• 1 tsp of tahini 
• 1 tsp of almond butter 
• 1 tsp of rice mirin 
• 1/2 tsp of chopped ginger 
• 1 tbs of apple cider vinegar 

OR for a different dressing and more sweetness: 

• 1 1/2 tbs of sweet white miso paste 
• 1 tbs of tamari 
• 1 1/2 tsp of (preferably unsalted) almond butter 
• 1 1/2 tsp of nutritional yeast + 1 tsp of sprinkling over the top 
• 1/2 tbs of rice mirin 
• 1 tsp of chopped ginger 
• 1/2 clove of garlic (or a very small clove found in the centre of the bulb) 
• Dash of chili powder 
• 2 tbs of water 
• Coriander to garnish 
• Optional: Sprinkle of sesame seeds 
• Optional: handful of raisins 

Method 

1. Spiralize the vegetables. With the red cabbage you might have to turn it yourself (as opposed to turning the handle, which turns the cabbage) - use about 1 slice worth of red cabbage from the half. Mix in salt and pepper and leave to one side 
2. Put all the dressing ingredients into a mini bullet blender, blend until smooth. 
3. Pour the dressing over the 'noodles' and enjoy. I ate mine with some bean sprouts sprinkled in - this gives it extra crunch which is really tasty. 

Vanilla Hemp Ice Cream with Hot Chocolate Brownie and Syrup

THIS DESSERT IS SERIOUSLY GOOD! That is all I have to say.

Hemp milk has quite a creamy consistency so you don't really need many other ingredients to make it the perfect ice cream base. Mix it with stevia, maple syrup and a vanilla bean and you have the perfect substitute to a rich and creamy vanilla ice cream! The brownies are really good, especially when hot and put with the ice cream.

Ingredients for Vanilla Hemp Ice Cream 

(makes a whole tub) 

• 1 litre of hemp milk (I used a brand called Pacific and it had the best creamy taste- but I don't know if you can get that in the UK) 
• 1 vanilla bean (scrape out the little seeds) 
• 1 tsp of vanilla extract 
• 3 tbs of maple syrup 
• 2 packets of stevia / 10 drops of liquid stevia (or use 5 tbs of xylitol/ sugar or 3 more tbs of maple syrup) 
• 1/4 tsp of salt 

Method 

1. Pour into an ice cream maker and churn until completely frozen (around 25mins) 
2. ALTERNATIVELY put into ice cube trays, freeze and then mix up in a blender until a slushy ice cream.  Refreeze in a tub. 

Ingredients for the Brownies 

(Makes around 6-7 BIG squares or 15 smaller squares) 

• 1 can black beans (around 250g) 
• 2 1/2 tbs of carob powder 
• 1 tbs of dark cocoa powder 
• 5 tbs choice of flour ( or oat flour: blended oats to make a fine flour) 
• 1/4 tsp of salt 
• 2 stevia packets (or 4 tbs of sugar/ xylitol) 
• 3 tbs of maple syrup 
• 2 tbs of honey (or more maple syrup) 
• 3 tbs of coconut butter (I think coconut oil would work too) 
• 3 tbs of applesauce/ 1 small banana or 1/2 a large banana 
• 2 tsp of vanilla extract 
• 4 tbs of hemp milk 
• 1 1/2 tsp of baking powder 

Method 

1. Pre heat a oven to 180 degrees C. Grease a small brownie dish with coconut oil.
2. Put all ingredients in a food processor and blend until completely smooth 
3. Pour into the brownie dish and bake for 15 - 20 mins (depending on how gooey you want your brownies - I like mine gooey!) 
4. Leave to cool for 10mins then cut into squares. 

Serve by stacking a large brownie with one scoop of ice cream and then drizzle in maple syrup. DELICIOUS!

Raw Hazelnut Milk recipe

In America I bought a HUGE bag of hazelnuts (something I can never find in England!) and decided I would use some to make my own (first) nut milk! I thought it was going to be quite hard, but like everything in cooking, it turned out to be pretty simple. I used a juicer to make the milk, but you can also use a blender as well (although the method is a bit different).

Ingredients 

• 120g of raw, whole hazelnuts (pre-soaked overnight) 
• 1 litre of cold water 

Method 1 (with a juicer) 

1. First (if you haven't already done so) soak the hazelnuts overnight. The next morning/ day pour out the water and rinse the hazelnuts in cold, clean water. 
2. Put 1 tbs of hazelnuts in the juicer followed by around 100ml of water. Repeat this step until you have juiced all the hazelnuts. 
3. Get another jug and put it under the juicer spout. In the jug put a nut bag, so that any hazelnut mush gets caught in the next step. 
4. Pour the milk back into the juicer and let it run out into the bag with the nut bag inside it. 
5. Bring out the nut bag to let the milk strain through into the jug, whilst squeezing it to get the milk all out. There should be a little bit of hazelnut mush left in the bag when you finish squeezing. 
6. Store your nut milk in an airtight jug in the fridge and drink within 6 days 

Method 2 (with a blender) 

1. First (if you haven't already done so) soak the hazelnuts overnight. The next morning/ day pour out the water and rinse the hazelnuts in cold, clean water. 
2. Put all the hazelnuts into your blender with the water and blend for around 2 mins on full power
3. While the hazelnut milk is blending prepare a jug with a nut milk bag inside it
4. Pour into the jug (so into the nut milk bag) the contents of the blender. Bring out the nut milk bag from the jug and squeeze it to get ALL the milk out into the jug. Just keep squeezing until the pulp inside the nut milk bag is DRY. 
5. Store your nut milk in an airtight jug in the fridge and drink within 6 days. 

You can use the hazelnut pulp in many different ways. You can dry it out in a dehydrator or oven for around 4 hours on a low heat, blend it up and use it as flour. 

Oat and Vanilla American Pancakes

These pancakes are the best breakfast for someone who craves pancakes! I absolutely love them because they are light and delicious, but also have a slight oat flavour (I love porridge!). If you don't like oats you can sub the oat flour for any other type of flour and you will have normal pancakes. :)

So instead of having porridge every morning (if you do that) try and change it up and have these pancakes instead!

Serve with maple syrup and it will be like pancake day everyday!

Ingredients 

(Makes three small pancakes - you can easily double the recipe) 

• 40g of oat flour (really processed oats - just put them in a blender or food processor for a few minutes) 
• 3/4 tsp of baking powder 
• 1 stevia packet (you can sub a different type of sweetener or use 2 tsp of sugar) 
• 125 ml  almond milk (unsweetened) 
• 1/2 tsp of vanilla extract 
• 1 heaped tbs of apple sauce 
• Optional: 2 tsp of flax seed 
• Coconut oil for greasing the frying pan 

Method 

1. Mix together dry ingredients very well 
2. Mix together the wet ingredients really well 
3. Add the wet ingredients to the dry ingredients and mix thoroughly 
4. Heat up a large frying pan on a high heat greased with coconut oil (I would do this even if you frying pan is non stick) 
5. When you think it is ready flick water on the pan - if the water dances and spits the pan is hot enough. 
6. Turn the heat down a little and ladle or pour 1/3 of the pancake mixture in the frying pan. When the sides of the pancake start to look dry and the top looks like it has a few little holes in it you know it is time to flip it over. (This will be after about 2 - 3 minutes) 
7. Cook for less than a minute on the other side (or until it looks a but golden brown) 
8. Remove from the pan and put on a plate. 
9. Repeat steps 6 - 8 until all the pancake mixture has gone. 
10. Serve with maple syrup of any other topping of choice and enjoy your delicious American style pancakes!

Amazing American Waffles

So while I was in America visiting family they had a waffle maker and I felt that I could not pass up the opportunity to make WAFFLES! But obviously vegan style (although no one would ever guess!). I think you could also use a grill or a panini maker  as well so don't worry you won't miss out.

Ingredients 

(Two small waffles or one very large one) 

• 20g of Oat flour (just put oats in a blender until it resembles flour) 
• 20g of another type of flour that you choose (buckwheat, spelt, white, gluten free etc.) 
• 5tbs of apple sauce (or 1 banana mushed up) 
• 3 tbs of non-dairy milk 
• 1 packet of stevia (or any other sweetener you want to use - but I would add it a small amount) 
• 1 1/2 tsp of nut butter 
• 1 1/2 tsp of baking powder 
• 1/3 tsp of baking soda 
• 1 tsp of vanilla extract 

Method 

1. Preheat the grill of high or your waffle/ panini maker on high
2. Mix together all the dry ingredients very thoroughly 
3. Mix together (separately) the wet ingredients 
4. Then add the wet ingredients to the dry ingredients and thoroughly mix together - it should be like a very very thick pancake batter. 
5. Spread onto the waffle/panini maker. Or spread very evenly and thinly in a small greased baking dish (it won't look like a waffle but don't worry the taste will make up for it). Grill or waffle make until golden brown (in a grill you might have to turn it over). In a waffle maker this should take around 5 mins. 
6. Enjoy with maple syrup and fruit or just plain! 

Chunky Chocolate Chip Cookie Dough ICE CREAM!

Finally I have frozen the ice cream maker after clearing out my freezer!! Now I can make ICE CREAM!
I adapted this recipe from Chocolate Covered Katie's Ice cream recipe which I thought looked really good.
I hope you enjoy it and eat it up quick before the summer disapears (can't believe it is almost already over *very sad face*).

Enjoy in your garden with the summer flowers while you can! 

 Ingredients 

(Serves 4) 

For the Ice Cream 

• 1 can FULL FAT coconut milk - if you don't like coconut milk then try 300ml non- dairy yogurt or cream (like soy yogurt etc.) 
• 120ml of almond milk (sub non-dairy milk)
• 1.5 tbs of maple syrup 
• 1.5 tbs of coconut sugar (or honey) 
• 1 packet of stevia 
• Sprinkling of salt 
• 1 1/2 tsp of vanilla extract 

For the Chocolate chips 

• 2 tbs of melted coconut oil 
• 1.5 tbs of carob/ cocoa powder 
• Optional: 1 - 2 tsp of maple syrup or honey 

For the Cookie Dough 

• 70g of your choice of flour (according to dietary needs or favourite flavour) - I used oat flour
• Sprinkling of salt 
• 2 tbsp of coconut sugar / brown sugar / maple syrup 
• 1 tbsp of xylitol / white sugar
• 1/2 tsp of vanilla extract 
• 2 1/2 tbsp of non - dairy milk  

Method 

1. To make the ice cream take put an ice cream freezer bowl in the freezer the night before OR if not using one skip step - you can use ice cube trays. 
2. Whip together all ice cream ingredients until thoroughly mixed
3. Transfer to ice cream maker 
4. While the ice cream is churning make the chocolate chips and cookie dough. Melt the coconut oil and mix with the carob/ cocoa powder. Pour into a plastic sandwich/ freezer bag and put in the freezer for around 5 mins or until hard. When they are hard smash into tiny pieces to get small chocolate chips 
5. To make the cookie dough mix the dry ingredients and wet ingredients separately  - be thorough. Then mix the wet ingredients into the dry ingredients and form into small cookie dough balls. 
6. After around 25 mins of churning the ice cream add the chocolate chips and cookie dough. You can save some of the cookie dough balls to sprinkle on the ice cream when serving or you can add them all. 
7. After a further 5 mins of churning your ice cream should be ready. The consistency should be that of soft serve ice cream so I would transfer it into a container and into the freezer for a few hours or until it firms up completely. 
8. Serve with chocolate sauce (you can use this recipe or the one below) -  Enjoy your ice cream treat! 

Chocolate sauce 

• 1.5 tbs of melted coconut oil 
• 1 tbsp of cocoa/ carob powder
• 1 tbsp of almond milk 
• 2 tsp of maple syrup/ honey/ xylitol 

Mix all the ingredients together and pour onto the ice cream 

NOTE: - If you don't have an ice cream maker pour ice cream mixture into ice cube trays. Freeze until semi - firm (not completely hard) and then blend up in a HIGH power blender (like the vita mix). When it is of a slushy consistency mix in the chocolate chips and cookie dough by hand and then transfer into a container and freeze in the freezer until firm. 

Maple Cinnamon Chia Pudding!

So I had a huge bag of chia seeds and didn't really know what to do with them! I started researching and it looked like Chia Pudding was a big hit. It is the simplest thing to make and will only take you around 1 min to prepare (but you do have to wait 30mins to eat unfortunately).

Chia seeds are a really good thing to add to your diet as they are packed with omega 3, fibre and protein! 

Ingredients 

(Serves 1) 

• 200ml Hemp Milk 
• 1/2 tsp Vanillla extract 
• 2 tbsp Chia Seeds 
• 1 stevia packet
• Optional: 1 tsp of flax mill 
• Optional: 1-2 tsp of maple syrup (depending on your sweet tooth and how much maple syrup flavour you want)  + 1/4 tsp of cinnamon (to make it maple cinnamon!) 
• Optional: 1 tbs of jam or fresh fruit like chopped berries etc. 
• Optional : 2 tsp of cocoa powder/ carob powder (You can literally add anything to make it the flavour you want!) 

Method 

1. Take a nice pudding cup of glass. 
2. Add all ingredients to the glass or cup and stir very well 
3. Leave for 15 mins and then stir very welll again 
4. Leave for another 15mins until the chia seeds have released all their gel and it now resembles a pudding consistency 
5. If you want it nice and chilled put it in the fridge for 30mins after it has become a pudding and then enjoy or just enjoy as it is now! 

2 ingredients INSIDE OUT Ice Cream Sandwich Bites

 So I was walking around my house one day and I really wanted an easy, sweet frozen snack. I thought to myself: I have sliced frozen banana in the freezer and peanut butter in the cupboard but I can not be bothered to get out the blender and make ice cream!

BUT THEN IT HIT ME!!! The most ingenious idea for banana and peanut butter lovers! Ice cream sandwiches inside out!!!! They literally melt in your mouth and are absolutely heavenly!

 Ingredients 

(Makes 7 - 8 mini sandwiches) 

• 1 frozen banana (Sliced before freezing)
• Around 2 -3 tbs of peanut butter (I use Whole Foods Freshly pressed as it is the best - believe me I have tried a few different brands in my time as a peanut butter addict!) 

Method 

1. Take the frozen banana slices out of the freezer. Put a small dollop of peanut butter on half of the slices. Now put the other half of the slices on top of the peanut buttered halves. 
2. Enjoy and savour each heavenly mouthful!