Mango & Passion fruit Cake (Vegan & Low Fat)

The other day we watched Rebecca Pawsey make a mango cake on her YouTube channel.  It just looked so easy and so delicious.  The recipe had come from the wonderful blog Blend With Spices and we just had to make and share it.  The wonderfully simple base recipe got me thinking about how I could switch things up to make it more tropical and replace the oil!  So this mango and passion fruit switch up of Blend With Spices recipe was born!

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Herby Italian Vegan Meatballs (oil & GF)

I’ve been vegan a couple of years now and one of my favourite meals before I went vegan was meatballs with spaghetti.  I loved how the herbs in the meatballs melded with the sauce and pasta.  Three parts imperfect by themselves but together sheer bliss!  So I set out to recreate what I loved in a vegan meatball.

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Baked Sweet & Sour Tofu

Sweet and sour is one of those tastes that can be associated with unhealthy takeaway and not whole foods.  This sweet and sour is different.  Using only a few ingredients and simple to make you can have sweet and sour anytime you like.  

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Spiced Roast Pumpkin Dip

This dip is so creamy, rich and easy to make.  While none of the ingredients dominate, it’s the roasted cumin seeds that are the star of the show and give the dip a complexity of flavour for very little effort.   This is the type of thing that can be quickly whipped up for a party and people will love it!

Prep time: 5 minutes
Cooking time: approximately 40 minutes
(Serves 4)

Ingredients

1 de-seeded slice of pumpkin (approx. 250g / 9oz) with skin on
2 cloves of garlic (skins on)
100g (3.5oz) drained cooked cannellini beans (or other white bean)
Juice of 1 lemon
2 tbsp tahini paste (or peanut butter)
1tsp whole cumin seeds
½ tsp chilli powder

Method

  1. Place pumpkin and unpeeled garlic cloves on a baking tray and bake in an oven preheated to 180°c fan, 400°f or 200°c conventional for 35-40 minutes.
  2. Dry roast cumin seeds on a medium heat frying pan until toasted and fragrant (about 5 minutes), they should darken in colour but not burn.  If you do burn the seeds, roast some new ones.  Burnt cumin seeds are bitter and will ruin the smoothness of the dip.
  3. Once pumpkin and garlic are baked, remove the skins from the garlic and scrape the pumpkin from it’s skin and place with the other ingredients into a food processor and blend until smooth.
  4. Great served with potato wedges, corn chips or crudités.

Watch me make it:

BAKED PAPRIKA POTATOES (VEGAN)

If you love potatoes you’re going to love this!  Paprika (dauphinoise style) potato bake.  Layers of luscious potato with a paprika cream.  Baked to perfection. You have a choice of using processed plant-based cream or a whole foods lower fat version!  Enjoy!

Prep time: 15 minutes
Cooking time: approximately 1 hr
(Serves 4)

Ingredients

Soya Cream version

500ml  (17.5 oz) plant-based cream (oat or soya)
700g (1.5 lbs) potatoes
1tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
2 scallions
1 red onion
100ml (3.5 fl oz) water

Bechamel lower fat cream

1.5 lbs potatoes
500ml (17.5 oz) plant milk
2 scallions (chopped finely)
1 red onion (thinly sliced)
20g (1 oz) cashews (soaked and drained)
1 tsp smoked paprika
1 tsp sweet paprika
1 tsp salt (to taste)
2 tsp garlic powder
3 tbsp nutritional yeast (optional)
1.5 tsp tapioca powder

Method

If you are using plant-based cream:

  1. In a jug mix together the plant-based cream, water, garlic powder, salt and smoked and sweet paprika – mix together thoroughly.

If you are making your own bechamel cream:

  1. In a blender blend together the plant mylk,  cashews, garlic powder, salt, tapioca powder and nutritional yeast until smooth.
  2. Add mixture to a saucepan on a medium heat.  Keep stirring for about 5 minutes until the mixture turns into a watery custard.
  3. Take the saucepan off the heat and whisk in the smoked and sweet paprika

Making the bake

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  1. Preheat oven 375°f / 190°c conventional / 170°c fan
  2. Slice potatoes into 2mm thick slices
  3. In a 400(W) x 270(D)mm oven proof dish lay one layer of the potato slices so they just overlap each other
  4. Pour a layer of the cream, sprinkle with sweet paprika, add another layer of potato slices and continue until the cream and the potato slices are finished.
  5. Top with chopped scallions and sliced red onion
  6. Cover with foil and bake for 30 minutes
  7. Remove foil and test with a skewer that potatoes are cooked through
  8. Return to the oven 400°f / 200°c conventional / 180°c fan until golden on top
  9. Remove from oven and leave to stand for 10 minutes before slicing to serve

Watch me make it:

VEGAN APPLE & BLUEBERRY CRUMBLE WITH TOFU, CASHEW VANILLA CREAM

Apples are coming into season in the UK – time for a crumble.  This is a healthy alternative to high fat, high sugar crumbles, using whole foods for sweetness, no oil, butter or margarine and a small amount of coconut sugar.  It would be lovely with vegan ice cream, custard or cold with nice cream, but I also show you how to make a low sugar, low fat cream to top it with.

The Crumble

Prep time: 10 minutes
Cooking time: approximately 20 minutes
(Serves 4 – 6 )

Ingredients – crumble top

100g pitted dates (not medjool)
1tbsp apple sauce
1tbsp peanut butter
80g oats (ideally fine milled oats and not rolled)
120g flour (any will do – I used Spelt, gluten free should work also)
20g desiccated coconut
2 tbsp coconut sugar (for sprinkling on top)

Ingredients – filling

3 large apples (I used Bramley cooking apples)
130 g blueberries
2 tbsp flour
4 tbsp coconut sugar

Method

Preheat oven to 160°c / 320f / 180 convection

  1. Core and peel apples, cut in half and slice into half centimetre slices
  2. Add to a medium sized baking dish and rub the sliced apples with the flour
  3. Add the blueberries and coconut sugar and mix through
  4. Cover dates with boiling water and leave to sit for 5 – 10 minutes, then stir vigorously with a fork into a butter thick paste
  5. Put the date paste, the peanut butter and apple sauce into a bowl and mix thoroughl
  6. If you are using rolled oats, pulse these in a food processor until fine
  7. Add the oats, flour and coconut into a large bowl
  8. Add the wet ingredients to the dry ingredients and massage through thoroughly until it has a crumbly consistency
  9. Pour the crumble over the top of the apples and blueberry mix in the baking dish and pat down. Sprinkle with coconut sugar (optional).
  10. Cover with foil and bake for 30 minutes.
  11. Remove foil and bake for a further 30 – 40 minutes.

Soya & cashew vanilla cream

Ingredients

1 pack of silken tofu – 300g Tetra pack
20g cashews (soaked in boiling water)
½ tsp vanilla powder
4 tbsp coconut sugar (or other sweetener – Xylitol, sugar etc.)

Method

  1. Place all ingredients in a blender and blend until smooth
  2. Pour into a jar and refrigerate until it sets into a thick cream

 

Watch me make it:

 

CREAMY MUSHROOM PASTA – ONE POT

A classic dish simplified to one pot cooking.  The walnuts add a bit of richness to this delicious and comforting creamy mushroom pasta dish.

Prep time: 10 minutes
Cooking time: approximately 20 minutes

Ingredients

200g (7 oz) pasta
400ml (14 fl oz) water*
300ml plant mylk (10 fl oz) (soya or almond)
300g (10 oz) mushrooms
1 handful of green beans
1 carrot
25g (1 oz) walnuts
1tsp garlic powder
2tsp onion powder
3tbsp nutritional yeast (can be substituted with powdered vegetable stock)
Salt & pepper to taste

*additional water may be required depending on pasta used

Method

  1. Soak the walnuts in boiling water
  2. Chop carrot, beans finely
  3. Roughly chop the mushrooms
  4. In a large pot, add the mushrooms (saving back two handfuls), dry fry until cooked through
  5. To a blender goblet add the soaked walnuts, cooked mushrooms, plant mylk, water, garlic and onion powders, salt and pepper.  Blend until smooth.
  6. Pour your blended liquid into a large pot, add your chopped carrots and beans and the uncooked mushrooms
  7. Put on a high heat and bring to the boil
  8. Add your pasta and lower heat to a high simmer
  9. Stir frequently to ensure pasta doesn’t stick to the bottom (add additional water in increments of 50 – 100ml if required)
  10. Cook until all liquid is absorbed by the pasta and the pasta is cooked and you’re left with a creamy thick sauce, stir through the nutritional yeast and serve

Watch me cook it!!!

ITALIAN VEGETABLE ONE POT PASTA

Throw everything into the pot and cook – it’s that easy.  This is simple food, cooked simply.  Enjoy topped with capers, herbs and white beans or just have it as it comes…

Prep:  5 minutes
Cooking time: 20 minutes approximately

Ingredients

200g (7 oz) spaghetti
600ml water (21 fl oz) (wholemeal) or 500ml (17 fl oz) water (white pasta)*
200g (7oz) fresh tomatoes
2 cloves of garlic
1 onion
1 handful of green beans
1 carrot
1 stick of celery
4 mushrooms
1tsp Italian Herbs
1 bay leaf
1tsp garlic powder
1tsp onion powder
Salt & pepper to taste
*additional water may be required depending on pasta used

Method

  1. Chop onion, carrot, celery finely
  2. Roughly chop your tomato and mushrooms
  3. In a large pot, add your chopped vegetables, herbs and garlic & onion powders
  4. Put on a high heat and bring to the boil
  5. Add your spaghetti and lower heat to a high simmer
  6. Stir frequently to ensure pasta doesn’t stick to the bottom (add additional water in increments of 50 – 100ml if required)
  7. Once most of the liquid has been absorbed add crushed garlic
  8. Cook until all liquid is absorbed by the pasta and the pasta is cooked and you’re left with a small amount of thick sauce.

Video instructions