Ingredients: 150g vegetable spread (sunflower, olive oil etc)75g granulated Sugar60g coconut flour125g plain flour1 tbsp agave syrup20ml soya milk (or any other plant based milk)1 flax egg80ml tinned coconut milk (alternatively you can use 30g creamed coconut with 50ml boiling water)30g dark chocolateSprinkles to top Method: Preheat oven to 170c and line a baking trayCream … Continue reading Chocolate and coconut sprinkle thumbprint cookies
Ingredients 2 tbsp sunflower oil2 onions, diced4 cloves of garlic, minced1 red chilli, chopped2 peppers, diced3 small carrots, diced1 cup frozen peas2 cups of white rice2 tsp ground cumin2 tsp paprika1 tsp cayenne3 tsp tumeric4 cups boiling water1 vegetable stock cube3 tomato’s, choppedJuice of 1 lemon Method Heat the oil in a deep saucepan and … Continue reading Nandos style spicy rice
Ingredients 80g cashew nuts, soaked overnight (or in hot water for a few hours)1/4 cup olive oil (60ml)2/3 cups of soya milk (160ml)1 tbsp nutritional yeast2 cloves of garlic1 tsp salt200g spaghetti1 packet of THIS.UK vegan bacon (or alternatives) 1 tbsp chopped fresh parsley Method In a blender, combine the cashews, olive oil, milk, nutritional … Continue reading Creamy Cashew Carbonara
Ingredients 7g sachet of dried yeast125ml warm water1 tsp sugar400g strong white bread flour65g coconut yogurt 1 tbsp vegetable based ghee (or vegan butter)2 tsp saltExtra ghee for cooking and garnishingNigella seeds and fresh corriander Method In a bowl, whisk together the yeast, water and sugar and sit for about 15 minutes until frothyCombine the … Continue reading Homemade Naan
What's better than a big bowl of carbs? A big bowl of garlicy tomato-y oily coated carbs, and this recipe is just that! Serves: 1 Ingredients 75g linguine Spray oil 1 garlic clove, crushed 1/2 onion, sliced 1/2 red chilli, sliced 200g cherry tomatoes 1 tbsp extra virgin olive oil Black pepper, salt and fresh … Continue reading Simple Garlic and Tomato Linguine
Ingredients 80g oats200g pumpkin/sweet potato puree45g coconut oil, melted30g coconut sugar25ml maple syrup40g peanut butter30g cocoa powder1 tsp chia seeds85g coconut and raspberry flavoured dark chocolate, melted3 tbsp plant mylk20g coconut flakesOptional: chocolate chips, extra coconut flakes and freeze dried raspberries to decorate Method Preheat the oven to 180c and grease and line a square … Continue reading Fudgy raspberry and coconut chocolate brownies – NO FLOUR
I’ve got back my love for baking and I forgot how much I love carrot cake! This is the perfect afternoon snack with a cup of tea and makes me feel so homely! Ingredients 6 carrots, grated (250g)3 flax eggs250g sugar (1.5 cups)230ml sunflower oil (1 cup)1 tsp vanilla extract350g plain flour (2 cups)3 tsp … Continue reading Vegan Carrot Cake with a Cream Cheese Frosting
This is hands down one of the best cakes I've ever made! So rich, so chocolatey and sooo indulgent. Ive made it a few times, once decorated with figs and the other time I used mini chocolate eggs. Both delish and the perfect Sunday afternoon activity. Ingredients For the cake 300ml coconut milk 1 tbsp … Continue reading Double Chocolate Vegan Cake
Ingredients 100g fresh tumeric 150g fresh ginger 3 lemons 1 tbsp coconut honey Water (this will depend on your taste preference, but I added approx 1/2 a cup) Method Wearing gloves, peel the tumeric and ginger and place in a blender. Juice the 3 lemons and add the lemon juice to the blender too. … Continue reading Ginger and tumeric shots
