One of my friends has recently gone vegan and I have to admit, it’s made me want to try a few more vegan options myself. Including some vegan baking options.
These muffins are incredibly easy and have that soft, moist texture that a traditional banana bread does, with a crisp top. It’s just a case of throwing everything into the food processor, and baking.
A word on the baking process: these muffins will be cooked when they come out of the oven, but due to the coconut flour-banana combination they will be slightly mushy until they set. This means you have to hold off eating them until they’re completely cool!
Recently on IG and Pinterest I’ve noticed a few recipes for “Dessert Hummus” popping up. If you’re more of a sweet snacker then it’s definitely something you might want to try dipping some fruit, rice cakes, or pitta chips into. Maybe try spreading it onto some crumpets or toast. Perhaps pop it into a wrap with some banana. You can pretty much make a sweet version of whatever you would use regular hummus for, without the garlic breath afterwards.
Chocolate-Banana not sounding like your thing? Then check out my Sticky Ginger or Choc-Chip version instead… Continue reading
I’m having a bit of a love affair with pasta at the moment. I don’t know where it has come from, all I know is that if it contains pasta, I shall eat it. You know what goes really well with pasta? Fresh herbs. And chilli. And balsamic vinegar. And, surprisingly, avocado.
I usually opt for a spicy tomato, pesto, or even butter-based sauce, and am generally not a fan of creamy concoctions coating my fusilli. Avocado is just the right kind of creamy though. Its also a great substitute if you’re a vegan who misses creamy sauces, but obviously isn’t going to be pouring carbonara sauce over your pasta any time soon.
You can always add extra vegetables or some quorn, chicken, meat substitute, or fish into this pasta dish- but try it as it is at least once, because sometimes keeping it simple is best… Continue reading
Have you ever seen a title with three more beautiful ingredients within it? I think not.
These pancakes are super simple and fast to make- you can even make the batter and leave it in the fridge overnight, ready to chuck into a hot pan in the morning. At the moment – just on the side- I’m liking to cook my pancakes and anything else in a pan with a bit of coconut oil. Mainly because I have a jar of coconut oil that is close to going off, because I’m not normal a fancy oil kinda gal. It does give a nice taste to pancakes though. So if you have a jar of long-forgotten spur-of-the-moment-purchased coconut oil, you know what to do. Continue reading
A simple and delicious recipe for you all today. Butternut squash is a massively under-used veggie, considering its something so delicious. It feels like it’s somewhere between a sweet potato and a pumpkin flavour-wise.
This butternut squash recipe requires minimal prep, and you can then just leave it to look after itself in the oven. Even though butternut squash may seem a bit autumnal, its great added to big salads in summer- which is why I’m giving it to you now. You can also use this root veg as a side in any meal where you would usually use sweet potato, and so make it all year long. I personally love it with omelettes and greens, or veggie burgers and a side salad topped with feta…
Ingredients (serves 3-4)
- 1 medium butternut squash, end removed, seeds scooped out, and flesh cut into small chunks
- Balsamic vinegar (NOT “balsamic dressing”), approx. 2tbsp
- Chilli flakes, to taste (I went with about 2tsp)
- Salt, to taste
- Black pepper, to taste
- Italian herbs 1tsp
- 2 garlic cloves, VERY finely sliced
Since the last vegan cheesecake recipe I posted was such a success with you lot, I decided to make another flavour variation of this easy dessert. This particular flavour was actually made for my brother, who can never turn down a banoffee pie- and who told me that these cheesecakes were the first thing I’d made that didn’t “taste healthy” but tasted “like normal food”. Any other banoffee pie fans out there: you’re welcome.
Ingredients (Serves 9)
For the base
- 8 medjool dates, soaked for 10 minutes in boiled water, then drained
- 1 cup oats
- Pinch of salt
- Pinch of cinnamon – just a tiny one, omit if you don’t like cinnamon
For so long I have wanted to have a go at making a vegan cheesecake. The only thing that has prompted me to do so is moving home to Bradford, where these kind of desserts are pretty much unheard of. Which means I have to try and perfect making my own.
What has always put me off it the super-long list of ingredients for these cheesecakes. Admittedly, this list is longer than my usual recipes, but you actually only need 10 ingredients in total. All of them can be bought in a supermarket, or if you have a small “Express Supermarket” between that and Holland & Barratt’s (I got my cashews from the H&B’s fruit and nut ‘Pick N Mix’ section as it worked out slightly cheaper). These cheesecakes also don’t take that long to make, and are not difficult in the slightest. The longest thing you have to do is wait for your nuts to soak, and then chill everything.
Ingredients (makes 10 cheesecake cups)
For the base
- 8 dates, soaked for 10 minutes in freshly boiled water
- 1 cup oats
- Pinch of salt
- OPTIONAL: pinch of cinnamon