Category: Recipes

Miso noodle soup with fried tofu

I’m having a miso revelation. I love the stuff and this miso noodle soup is not only super quick to make but also really tasty, and it’s really good for your tummy too. 

Miso is from Japan and is made from fermented soybeans, sounds a bit weird, but honestly it’s good. Fermented foods are a great natural probiotic. I’ve been doing a bit more reading into how to look after my gut and keep it happy, making sure I’m getting plenty of probiotics into my system, and eating more fermented foods is where I’m heading.

Miso noodle soup with fried tofu
Serves two

For the tofu:
1/2 block of firm tofu
1 tspn coconut oil
2 tbsp tamiri (soy sauce)

For the soup:
800 ml vegetable stock (I used vegan boullion)
2 garlic cloves (sliced)
1 red pepper (sliced)
1 carrot (sliced)
1/2 white cabbage (shredded)
2 bundles of rice noodles
2 tspn miso paste
1 tbsp tamari (soy sauce)
1 tbsp sesame seeds

  • First, drain the liquid off the tofu, using a sieve. Pop the tofu block on a plate and then pop another plate on top and leave for half an hour, with a heavy object of some sort on top.
  • Once the liquid has drained, slice half the tofu into centimetre slices. Keep the other half in a container in the fridge and use for another dish.
  • In a frying pan, melt the coconut oil and add the sliced tofu and sprinkle the tamari on the tofu, keep it on quite a high heat and it’ll start to crisp up, turning over every now and then.
  • Meanwhile, heat the vegetable stock on a medium heat, add the carrot, pepper, garlic and cabbage and bring to the boil.
  • Once boiling, bring to a simmer and cook for five minutes, add the miso paste, tamari and rice noodles.
  • Cook as per your rice noodle instructions. 
  • Once cooked, serve in bowls.
  • Top with the tofu and a sprinkle of sesame seeds.

Enjoy!
Veronica x

Earl Grey Granola [vegan]

Happy 2017! I’ve been trying to perfect my granola game for a while now, and I think I’ve done it! This Earl Grey Granola is super tasty and also low in sugar, shop bought granolas definitely aren’t. Make a batch at the weekend and you’ll be sorted for the week. Sprinkle it on top of your porridge, or cook some apples and dollop some coconut yoghurt on top – breakfast game changer! 

1 cup oats
1 cup shredded coconut
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 tspn cinnamon
1/2 cup hazelnuts
1/2 cup pecans
1 earl grey tea bag
1/4 cup of water
2 tbsp maple syrup
2 tspn nut butter (I used cashew)
1 tbsp coconut oil

  • Mix the oats, coconut, pumpkin and sunflower seeds in a large mixing bowl along with the cinnamon. 
  • In a food processor, add the hazelnuts and pecans and blitz for a couple of seconds until roughly chopped or just use a sharp knife!
  • Add the nuts to the oat mix and stir through.
  • In a small saucepan, add the teabag, water, nut butter, maple syrup and coconut oil.
  • Melt on a medium heat and then add to the oat mixture and mix thoroughly.
  • On a lined baking tray pour the mixture and spread out evenly.
  • Bake in the oven for 25 minutes at 180C.
  • Once cooked, leave to cool and then store in an airtight container.

Veronica x

Chocolate Brownies {vegan and gluten-free}

Tis the season of indulgence and all that. I’m trying not to give in too much to my sugar cravings but I’ve succumbed to temptation and it is mainly in chocolate form. These brownies are so good. I like my brownies to be the perfect amount of gooey with a crisp/crunchy top, and these deliver my requirements. If you prefer more of a cakey texture keep these in for twenty minutes, if not, fifteen minutes and you’ll have your brownie of dreams. If you’re looking to give edible gifts this Christmas, these will make an ideal gift, wrapped in brown paper and tied up with string or a ribbon.

vegan chocolate browniesvegan chocolate brownies

Chocolate Brownies
Makes 12
100g rice flour
100g buckwheat flour
1 tspn xantham gum
1 tspn baking powder
180g dark chocolate
50g cocoa
150ml sunflower oil
100g caster sugar
1 tbsp cashew/almond butter
275ml oat milk
50g pecans

  • Pre-heat the oven to 180C and grease a line a 20cm baking tin with greaseproof paper.
  • In a heatproof bowl over a saucepan of simmering water, melt half of the chocolate along with all of the cashew butter.
  • In a mixing bowl, add the flours, xanthum gum, baking powder, cocoa and sugar.
  • Add the oil, oat milk, melted chocolate and cashew butter and stir until all is thoroughly mixed together.
  • Chop the remaining chocolate into pieces and add to the mixture along with the pecans, and stir through.
  • Spread evenly into the lined baking tin and bake for 15-20 minutes.
  • Cut into even squares whilst warm, and once they’ve cooled a little turn them out onto a wire rack (although these are best eaten straight from the oven in my humble opinion!).

Enjoy! x

 

Cranberry Maple Pecan Pancakes [vegan and gluten free]

Pancakes have become one of my favourite things about weekends. As I’ve been making more I think I’ve perfected their density and fluffiness, and this flavour combo is definitely a winner. These are pretty thick american styleee and the batter makes about four but you could probably make six at a push. The maple syrup takes the edge off the sharpness of the cranberries, and you’ve basically got Christmas morning done and dusted. Thank me later. 😉

Cranberry Pancakes veganCranberry Pancakes vegan

Cranberry Maple Pecan Pancakes
Makes 4-6 pancakes

For the pancakes:
50g Rice flour
50g Buckwheat flour
1 tspn Xantham gum
1 tspn Baking Powder
1/2 tspn Ground cinnamon
250ml Oat milk
1 tbsp Coconut oil

For the topping:
100g Cranberries
50g Pecans (roughly chopped)
2 tbsp Maple syrup
1 tbsp Water

  • In a mixing bowl, add the flours, baking powder, xantham gum and cinnamon. Whisk in the milk, until a batter has formed.
  • In a frying pan, melt the coconut oil on a medium heat. 
  • Once melted, add spoonfuls of the batter and allow to cook for a few minutes.
  • Meanwhile, add the cranberries to a saucepan with a tablespoon of water. Bring to the boil, and then allow to gently soften. Add the pecans, along with the maple syrup. It will become quite sticky, add a little more water if desired.
  • Turn the pancakes over to allow them to cook on the other side. They will take about ten minutes in total.
  • Serve the pancakes along with the cranberries and pecans along with a little extra maple syrup. I often add some cashew butter or almond butter for some added yum.

Perfect for Christmas morning! x

Christmas Cranberry and Orange Loaf [vegan]

Is it me or is Christmas getting earlier each year? Don’t get me wrong, I LOVE Christmas, but just not in November. I’m about to contradict myself majorly because this loaf cake is PERFECT for Christmas, and technically we’re not quite in December territory yet…my bad!

I’m not a massive fan of dense fruit cakes, although I’ve got a great Christmas cake recipe if that’s what you’re looking for, but I think this is perfect if you’re looking for a lighter alternative! This recipe is pretty low in sugar, just using dates, a little maple syrup and a tad of caster sugar for your orange drizzle. That’s right, it’s got an orange drizzle running through it to make it super (apologies for using this word) moist! 

cranberry_orange_loaf_veganvegan_cranberry_orange_loaf

Cranberry and Orange Loaf

100g rice flour
100g buckwheat flour
50g spelt flour
150g fresh cranberries
Zest of two oranges
1 tsp xantham gum
1 tsp baking powder
100g dates
125ml vegetable oil
300ml oat milk
2 tbsp maple syrup
50g caster sugar
Juice of two oranges

  • Grease a 2lb loaf tin with margarine or oil
  • Pre-heat the oven to 180C
  • In a large mixing bowl, add the flours along with the xantham gum and baking powder
  • Add the fresh cranberries and coat in the flour, along with the zest of the oranges
  • Finely chop the dates and stir through. Gradually add the vegetable oil, oat milk and maple syrup and mix thoroughly until everything is mixed together
  • Pour the mixture into the loaf tin and spread evenly
  • Bake in the oven for 30 minutes, until a skewer comes out clean
  • Pierce with a skewer all over 
  • In a bowl mix the caster sugar with the juice of the oranges, pour over the cake and leave to cool in the tin
  • Once cooled, store in an air tight container

Enjoy

Veronica x

 

Pumpkin and Kale Salad with Peanut Dressing [vegan]

Just because we’re well and truly into soup weather doesn’t mean we have to totally give up on salad, plus I’m totally not lying when I say this is the pumpkin and kale salad is nothing but delicious…it’s ALL about the dressing!

I’ve been swamped with work recently and just when I needed to be on my A game, BAM along comes a cold to laugh in my face, and one that I’m still battling the remnants of. So, I’m loading on vitamin packed foods and this will definitely ensure you’re packing in the nutrients needed to fight any germs that are always lurking at this time of year.

Squash and kale saladSquash and kale salad

Squash and Kale Salad
Serves 2 people

5 stalks of red kale (de-stalk)
1/2 medium pumpkin/squash 
1 red onion
8 cherry tomatoes (halved)
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
1 tbsp olive oil
Handful of coriander

For the dressing:
2 tbsp sesame oil
2 tbsp soy sauce
1 tspn peanut butter
1 tbsp maple syrup
1 tspn dried chilli flakes

  • Halve and de-seed the pumpkin or squash and roast in the oven with a drizzle of olive oil for half an hour or until soft.
  • Wash and de-stalk the kale and chop into fairly small pieces. In a large mixing bowl drizzle the kale with the olive oil and massage the oil into the leaves with your fingertips. Leave to soften for 15 minutes.
  • Toast the sunflower and pumpkin seeds in a dry frying pan on a medium heat for 5 minutes until slightly browned.
  • Slice the red onion and add to the bowl, along with the cherry tomatoes, pumpkin and sunflower seeds.
  • Finely chop the coriander leaves and stir through.
  • In a small bowl, add the sesame oil, soy sauce, peanut butter and maple syrup along with the chilli flakes and stir until smooth.
  • Once the pumpkin is soft, add it into the salad and pour the dressing all over it and stir to coat it all.

Enjoy and keep well!

Veronica x

Apple Cinnamon Scones [vegan]

I’ve out done myself! These Apple Cinnamon Scones are too good not to share. I’m a big fan of a scone….and yes, I say scone as in s-cone not s-con, that may make me a bit posh, but it’s how it’s said..alright?!

I have mixed feelings about the recent clocks going back. I love the extra hour to catch up on some serious zzzzs….I mean, I’m not going to complain about that! I also love the cosy dark nights, curling up under a blanket on the sofa and Netflixing my way through autumn/winter (currently obsessing over Bloodline). But, I don’t like coming home from work in the dark, or battling the low light to take photos of recipes, such like the one below at 2pm!

I served these with some delicious strawberry jam and some coconut yoghurt – a perfect vegan alternative to cream. These also are so full of cinnamon apple flavours they taste pretty darn good on their own too!

apple cinnamon scones

apple cinnamon scones

Apple Cinnamon Scones
Makes about 9

50g dairy free margarine
100g self raising flour
150g spelt flour
25g caster sugar
1 tspn cinnamon
100g stewed apples (I used normal eating apples, so they held their shape once cooked)
150ml oat milk (alternative plant based milk)

  • In a mixing bowl, rub the margarine into the flours using your fingertips, until breadcrumb-like
  • Add the sugar and cinnamon and stir through
  • Add the stewed apples, along with the milk
  • Combine until a dough has formed (you may need to add a little more four of the mixture is quite wet, depending on your apples)
  • On a floured surface, gently work the dough so you can cut out the scones using a cutter (the trick here is not to handle the dough too much and to keep it quite thick so you have nice sizeable scones)
  • Cut out the scones, and place on a greased baking tray, brush with milk and sprinkle a little cinnamon on top
  • Place in the oven for 15 minutes at 210C
  • Leave to cool on a wire rack

Enjoy

Veronica x

Pumpkin Risotto [vegan]

I’ve got another delicious pumpkin recipe this week. I still had half a pumpkin leftover from last week and hadn’t quite got round to using it up, but I don’t think you can ever get too much pumpkin at this time of year!

vegan-pumpkin-risotto

Pumpkin Risotto
Serves 4

300g risotto rice
1 onion
2 cloves of garlic
300g pumpkin
5 or 6 stalks of cavolo nero 
1 litre vegetable stock
Salt and pepper

  • Peel and cube the pumpkin and roast in the oven for 30 minutes.
  • Meanwhile, in a large saucepan on a medium heat, melt the coconut oil. Chop the onion and garlic and cook in the pan until softened.
  • Add the risotto rice to the pan and coat with the oil and onion.
  • Add a little of the vegetable stock, and stir continuously until the stock as soaked up, keep adding the stock a little at a time and repeat until nearly all the stock has gone.
  • Chop and wash the cavolo nero and add to the risotto, along with the roasted pumpkin.
  • Continue stirring and add the remaining stock. 
  • Season with salt and pepper and serve.

Super tasty and warming autumnal dinner.

Enjoy

Veronica x

Spicy Pumpkin and Parsnip Soup [vegan]

Yes, now I can make soups for lunches! In the summer I’m all about salads, but now I’m all about staying warm, and soup is what I’m craving on these chillier autumnal days.

I’ve massively got into pumpkins and squashes over the last few years, especially with the different varieties you can now get in the shops and in your veg boxes. The one thing that I can simply not deal with is how difficult they are to cut up! I’ve got a good knife, and still I nearly give myself a hernia dealing with this nemesis veg! If you’ve not got a sharp knife, you seriously need to invest in one, because squash prepping life was definitely MUCH harder with a blunter cutting implement.

This is soup is filled with flavour; the perfect amount of sweetness and spiciness to warm your cockles.

Pumpkin

 

Pumpkin-and-parsnip-soup

 

400g pumpkin
2 parsnips
2 onions
1 leek
vegetable stock
1 tspn cumin
1 tspn dried chilli flakes
A bunch of fresh coriander

  • Cut the pumpkin and parsnip into smallish cubes. Pop into a roasting dish with a drizzle of olive oil, roast in the oven for 25 minutes at 180C.
  • In a large saucepan, gently soften the onions and leek. Add the roasted pumpkin and squash. 
  • Sprinkle the cumin and chilli flakes and coat the vegetables.
  • Add the vegetable stock. 
  • Bring to the boil and simmer for 15-20 minutes.
  • Add the coriander, and then blend until smooth using a stick blender.
  • Season with salt and pepper.

Enjoy!

Veronica x

Lemon Meringue Pie [vegan]

I know this is totally not seasonal and I’m not sure if anyone other than me is looking to make a lemon meringue pie at the moment but what can I say, I got inspired by the Bake Off! I was watching it the other week, and knowing the awesomeness that is Aquafaba (chickpea water), I just had to work out a way of getting the chickpea water into a meringuey gooey pie of dreams. And I did! And it was super easy! It didn’t quite crisp up as you’d expect an egg-based meringue too, but it delivered a sweet marshmallowey texture and with the contrast of the sharp tangy lemon it did the job! 

Lemon-meringue-pie-vegan

Lemon-meringue-pie-vegan

Lemon Meringue Pie
For the pastry:
200g plain flour
70g caster sugar
100g margarine
70ml oat milk (or any dairy free milk)

For the lemon filling:
Juice and zest of 3 lemons
500ml oat milk
50g sugar
1 tbsp vegeset (vegetable gelatin)

For the meringue:
1 tin of chickpea water
100g caster sugar
1 tspn xantham gum
1 tspn lemon juice

You’ll need to make the pastry and filling the day before to allow it to set.

  • In a mixing bowl, sieve the flour and rub the margarine into fine breadcrumbs with you fingers. Stir through the caster sugar and then add the oat milk until a dough comes together. Leave to chill in the fridge for 30 minutes.
  • Roll out the pastry on a floured surface with a rolling pin until 5mm thin, and carefully transfer to your flan tin, patching up any holes. I used an approx 20cm tin.
  • Blind bake in a preheated oven at 180C for 15 minutes. Trim off an Leave to cool.
  • In a saucepan, add the lemon juice, zest, oat milk, sugar and vegeset and bring to the boil slowly, stirring constantly. Your mixture should start to thicken, leave to cool slightly and then pour it onto the pastry and ensure it is evenly spread. Leave to set overnight.
  • Drain the chickpea water and using a hand whisk mix together, it should start to froth up, gradually add the sugar and continue whisking. Once all the sugar is added it should be thickening up, add the xantham gum and lemon juice, and it should form stiff peaks.
  • Spread over the lemon filling and bake in the oven for 10-15 minutes until golden brown at 180C.

I think this tastes better a day or two later, so don’t feel you need to eat it all in one go!

Now, I promise I’ll get into Autumn mode soon!

Veronica x