Ingredients 200g rice noodles1/2 a vegetable gravy stock pot3 tbsp boiling water1 tsp corn starch3 tsp soy sayce3 tsp vegan fish sauce1 tbsp oil1 onion, chopped4 cloves of garlic, chopped1 pack of mushrooms, sliced200g tenderstem broccoli 2 carrots, ribboned2 tsp sugarJuice from half a lime Method Soak the noodles in boiling water for 15 minutes … Continue reading Stir fried rice noodles with mushroom and tenderstem broccoli
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
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
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 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
Ingredients 1 tin of chickpeas, washed and pat dry 1 tsp paprika 1 tsp cayenne pepper 1 tsp garlic powder Salt to taste 1 tbsp olive oil (if roasting) or 1 tsp (if air-frying) 2 inch piece of cucumber, chopped 5 cherry tomatoes, halved 1/2 a small red onion (use 1/4 if a large onion) … Continue reading Spicy Chickpea Salad
Ingredients 200g oats 40g vanilla protein powder (Free Soul) 1 tsp cinnamon 15g chia seeds 30g mixed seeds 20g coconut oil 100g maple syrup 80g apricots Method Preheat the oven to 180 and line a baking tray with some baking paper In a bowl, combine the oats, protein, cinnamon and seeds Combine the maple syrup … Continue reading Dried Fruit Protein Granola
I love a good ol' hearty meal thats easy to put together, packed with nutrients and full of flavour. I made this recipe up as I was wanting to use up a load of ingredients I had in my fridge, but feel free to play around with it by adding other veggies or using a … Continue reading Coconut Noodle Soup
Got a load of kale/spinach/cavolo nero that needs using up? I've got ya! This sauce is ready in minutes and can be mixed into yogurt as a dipping sauce with pitta bread, stirred into pasta or used as a pizza base! Serves: 1 jar (approx 4 servings) Ingredients 250 cavolo nero 1 handful fresh parsley 2 … Continue reading Spicy Cavolo Nero Pesto
