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
Ingredients 2 ripe bananas3 tbsp crunchy peanut butter150 plant based milk 2 tbsp maple syrup1 tsp vanilla extract2 tsp coffee powder (dissolved in 1-2 tbsp boiling water)170g flour30g chocolate protein powder 1 tsp baking powder1/2 tsp baking soda 1 nu cao espresso chocolate bar Method Preheat the oven to 180c and line a cupcake tin … Continue reading Banana and Coffee vegan cupcakes
Ingredients 90g vegan marshmallows 120g digestive biscuits 45g dried cranberries 20g almonds, chopped 30g coconut flakes 80g rice pops 160g vegetable spread 2-3 tbsp maple syrup (depending on how sweet you want it) 200g dark chocolate 30g chocolate protein powder Method In a bowl, mix together the marshmallows, biscuits, cranberries, almonds, coconut flakes and rice … Continue reading Vegan Rocky Road
Serve with fresh parsley and crusty bread! Ingredients 1 sweet potato, peeled and diced1 courgette, chopped 3 peppers, chopped (I used red, yellow and green)2 red onions, quartered5 small carrots (2 large), chopped2 tbsp olive oil 1 tsp salt200g raw red lentils750ml-1 litre vegetable stock1 block of halloumi cheeseParsley and olives to garnish Method Preheat … Continue reading Roast Vegetable, Red Lentil and Halloumi tray bake
Ingredients 2 large sweet potatoes, peeled and diced 2 tbsp extra virgin olive oil 1 brown onion, diced 4 garlic cloves, minced 1 aubergine, diced 150g spinach 1 tbsp ground corriander 200g block of feta cheese (I use violife) 1 tbsp pine nuts 1 pack of ready rolled filo pastry Sesame seeds (optional) Additional olive … Continue reading Spinach, feta and sweet potato filo pie
Ingredients 200g coconut butter 80ml maple syrup 300g peanut butter 1 tsp vanilla extract 70g dark chocolate 1 tbsp sweet freedom choc sauce (add cocoa powder if you don't have) Method In a pan, melt the coconut butter and maple syrup over a medium-low heat until thickened Add the peanut butter, it'll thin out a … Continue reading Chocolate and peanut butter fudge
This recipe has easily become one of my favourites. I love to use the curry sauce to make so many different combinations of curry - sweet potato and courgette is one of my fav but you can't beat pairing it with crispy tofu and aubergines! Ingredients For the katsu sauce 3 tbsp rapeseed oil 2 … Continue reading Vegan Katsu Curry
Ingredients For the Apple Filling: 1kg (2) Granny Smith Apples, peeled and cubed 100g Brown Sugar 30g Spelt Flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp Salt 1 Tbsp Lemon Juice 1 tsp vanilla extract For the Topping: 125g spelt (or plain) flour *100g Rolled Oats *4 Nairn's oatcakes 175g brown sugar 1 tsp Ground Cinnamon 175g … Continue reading Oaty Apple crumble
This is a newer version of my recipe last year that's even more gingery and delicious! Gingerbread always reminds me of Christmas and is something I only tend to eat during this time of year. I hope you enjoy this recipe as much as I did! Ingredients 65g vegan butter (softened) 50g coconut sugar 1 … Continue reading Gingerbread men
