Tag: vegan recipe

Roasted herby vegan potato salad

Last Sunday we celebrated my Dad’s 70th birthday with a day trip on the canal, it’s a firm family favourite – spending the day drifting down the canal and tackling a lock or two! We moored our boat up and enjoyed a mega feast, my offering to the table was this delicious vegan potato salad. Roasting the potatoes makes this salad a little more special rather than your ordinary boiled type, and with all the herbs used there is no danger of this not tasting absolutely delicious. 

If you’ve got a barbeque planned over the summer, why not make this vegan potato salad to serve alongside these tasty Beetroot and Black Bean Burgers?

Roasted Herby Vegan Potato Salad
Serves 6

1kg new potatoes
2 tbsp olive oil
3 garlic cloves
3 sprigs of rosemary
Handful of mint leaves
Handful of parsley
Handful of coriander
A few sprigs of dill
Salt and pepper

  • Par-boil the potatoes in a large saucepan for five minutes. Drain the potatoes.
  • In a large roasting tin, add the potatoes and drizzle with olive oil. Add the garlic cloves still with their skin on, and the rosemary sprigs.
  • Place in the oven at 190C. Roast for 40 minutes. 
  • Finely chop the rest of the herbs.
  • After 20 minutes, turn the potatoes over in the pan so they are evenly roasted.
  • Once roasted until lightly crispy, remove the potatoes from the oven. Remove the rosemary sprigs and garlic, and add the chopped herbs. Season with salt and pepper and stir the herbs through. 
  • Serve straight away, or leave to cool and eat cold.

Enjoy!

Veronica x

Vegan Lentil Lasagna

For as long as I can remember Lasagna has been my favourite dish. I love a good vegetable lasagna packed full of whatever the season has to offer, but lentils provide this beaut more of a meaty texture. This dish is packed full of flavour, and a tofu topping means you don’t need to faff about with a bechamel and worry about lumpy sauce = win! 


Vegan Lasagna with lentils and kale
Serves 4-6

1/2 tbsp coconut oil
1 large onion
2 garlic cloves
200g puy lentils (soaked overnight if possible)
400g tin chopped tomatoes
1 tbsp oregano
1/2 tbsp thyme
1 tspn ground cinnamon
2 tbsp tomato puree
400ml vegetable stock
80g kale
1 tbsp maple syrup
1 tbsp apple cider vinegar
Salt and pepper
6 – 8 lasagne sheets (depending on the size of your dish)

For the topping:
1 block of firm tofu (drained)
3 tbsp pine nuts (keep an extra few to sprinkle on top)
80g spinach (washed and dried)
Salt and pepper
A few cherry tomatoes
A few basil leaves

  • In a large saucepan, melt the coconut oil on a medium heat.
  • Chop the onion and garlic and add to the pan and cook for five minutes.
  • Rinse the lentils and add to the pan, along with the chopped tomatoes, oregano, thyme, cinnamon and tomato puree. Cook for five minutes.
  • Gradually add the vegetable stock, along with the kale, maple syrup and apple cider vinegar. Cook for about 25 minutes until the lentils are cooks. Season with plenty of pepper and a little salt.
  • Meanwhile in food processor, add the drained block of tofu, the pine nuts and spinach and blend until smooth. Season with salt and pepper.
  • In a large oven-proof dish add half of the lentil and kale filling and spread evenly. Lay the lasagne sheets covering the filling.
  • Spoon half the tofu mixture and spread evenly across the pasta sheet. 
  • Spread the remaining lentil mix over and top with more pasta sheets and the rest of the tofu mixture.
  • Top with sliced cherry tomatoes, pine nuts and a few basil leaves.
  • Bake in a pre-heated oven at 180C for thirty minutes.
  • Serve with some tasty salad leaves.

Enjoy!

Veronica x

 

Vegan pancakes with lemon and sugar

I love pancakes, and I LOVE LOVE LOVE pancake day. These vegan pancakes are so easy to make and you definitely don’t need any eggs to make them! Just make sure you’ve got your favourite plantbased milk and flour in the cupboard and you’re all set to get flipping!

When I was growing up we pretty much saved our pancake eating to once a year. If you follow me on Instagram you’ll see that pancakes are more of a weekly thing in my house now, I tend to mix the toppings up a bit depending what I’ve got in the house. But sometimes you can’t beat a traditional crepe style, doused in lemon and sugar. If you’re looking for more of an american style thick pancake recipe then this, this or this might be up your street. I’ve got your pancake needs covered this year don’t you worry!

Pancakes with lemon and sugar
Makes 6

200g plain flour
400ml plantbased milk (I used oat milk)
A pinch of salt
1 tspn vanilla extract (optional)
25g vegan margarine
2 lemons
2 tbsp caster sugar

  • In a large mixing bowl, add the flour and milk and whisk using a balloon whisk until you’ve got a smooth batter.
  • Add the salt and vanilla extract and stir through. Leave to sit for thirty minutes but only if you’ve got time.
  • Meanwhile, heat your frying pan on a medium heat and melt a little (not all) of the margarine.
  • When the pan is hot, ladle the batter into the pan and cook for a few minutes, flip the pancake to cook the other side. Add a little extra margarine before each pancake.
  • Serve with plenty of lemon juice and caster sugar. 

Or you could even melt some dark chocolate, and serve with coconut yoghurt. Or cook some apples and sprinkle with cinnamon. The list is pretty much endless when it comes to pancakes!

Enjoy

Veronica x

Banana and Chocolate Bread [vegan]

Pretty much everyday I get hungry around 11am, depending on what I’ve had for breakfast. I always need some kind of mid-morning snack that’s going to keep me going until lunchtime and this banana and chocolate bread has currently won me over in the snackosphere.

I’ve not been shy on the chocolate chunks, if something is going to have chocolate in the title then I’m going to want to get a massive hit of chocolateyness, and this doesn’t disappoint. I even took a little jar of nut butter into work and smothered it on a slice – I was winning in life at that point. Later in the day I definitely wasn’t. It turned out I’d not put the lid back on that blommin’ jar properly and got home to discover I was half a jar down and one tote bag was totally ruined. I would definitely put this catastrophe into a middle class problem type meme.

Banana and Chocolate Bread

3 ripe bananas
1tbsp maple syrup
1 flax egg (1 tbsp flax seed, 3 tbsp water mixed together)
2 tbsp vegetable oil
1 tspn vanilla extract
100ml plant based milk
200g spelt flour
50g self-raising flour
1 tspn baking powder
1/2 tspn bicarbonate of soda
125g dark chocolate 

  • Pre-heat the oven to 180C, grease and line an 2lb loaf tin (mediumish size).
  • In a glass, mix together the flax seed and water and set aside for a few minutes.
  • Meanwhile, in a large mixing bowl, mash up the bananas. Add all the wet ingredients – maple syrup, vegetable oil, vanilla extract, plant milk and the flax seed egg. Stir together.
  • Add the flours, baking powder, bicarbonate of soda and stir until all mixed together.
  • Chop the chocolate – I like mine quite chunky so don’t over chop, stir into the mixture.
  • Pour the mixture into the loaf tin, and pop in the oven for 45 – 50 minutes until a skewer comes out clean when you insert it.
  • Remove from the tin and leave to cool on a wire rack. I like to cut a slice and eat it whilst it is still warm, after all that’s when the chocolate is at its best!

If there is one thing we’ve learnt from this….screw those lids on people!

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

Blackberry and Apple Galette [vegan]

Apologies for my long time absence. Things have been hectic over here mainly because I’ve been moving house. But, now things are starting to bear a semblance of normality, and I’m getting my butt back into blogging. How’s things with you guys, what have I missed?

Looking back at my last post, we were well and truly in summer, but those days definitely feel over so I’m going to embrace these more autumnal days. The other weekend I went out and picked some blackberries and if you’re quick you can still get some too! My parents have an awesome apple tree and they’re so tart…so apple and blackberries scream pie or galette (posh sounding easier to make pie)!vegan_galetteblackberry-and-apple-galette-vegan  

Blackberry and Apple Galette [vegan]
170g spelt flour
85g margarine
75g xylitol or sugar
70ml cold water
1 apple
200g blackberries
1 tspn ground cinnamon

  • In a mixing bowl, add the flour and margarine and rub together until it resembles fine breadcrumbs, add 25g xylitol or sugar.
  • Add the cold water (the colder the better)and stir until it comes together to form a dough.
  • Roll out the pastry on a floured surface, until about 5mm thin.
  • Grease a baking tray, and transfer the rolled out pastry onto the tray.
  • Peel and thinly cut the apple and lay onto the pastry along with the blackberries and coat with the remaining xylitol or sugar.
  • Fold the pastry edges into the edge of the filling. Sprinkle with cinnamon.
  • I served with dairy free ice cream. 

Enjoy!

Veronica x

 

Roasted Beetroot and Garlic Houmous

A super speedy recipe to liven up your houmous. You can’t beet some roasted beetroot AND garlic, and this makes a really sweet flavour combination. Forget your pickled beetroot THIS is where you can truly appreciate the awesomeness of beetroot. 

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Roasted Beetroot and Garlic Houmous
240g (1 tin) chickpeas
2 tbsp tahini
2 beetroots
3 cloves garlic
1/2 juice of lemon
Handful of fresh coriander
Salt and pepper
Olive oil
2 tbsp water

  • Peel the beetroot and chop into small chunks. In a baking tray, roast the beetroot and garlic cloves in the oven for 35 minutes with a drizzle of olive oil.
  • Meanwhile, blend the chickpeas in a food processor along with the tahini. Add the lemon juice. 
  • Once the beetroot is cooked, add it to the chickpea mix. Peel the skin of the garlic cloves and pop in the mixture, and drain any excess olive oil into the processor too.
  • Blend until smooth, this may take awhile depending on the power of your blender.
  • Add the coriander and season with salt and pepper.

Enjoy

Veronica x

Basil Pesto Carrot Gnocchi [vegan and gluten-free]

This basil pesto carrot gnocchi may just be my favourite thing EVER! I mean, I’m not going to lie, this is not a weekday dinner – making your own gnocchi is a faff that’s for sure. This is definitely more of a weekend meal, one to take your time and not stress over. I promise, it is worth the effort though, for sure!

But, this delicious pesto you could make any day of the week. Mix it through some pasta for a quick simple weekday dinner, or stir it through some courgette ribbons and add it to your lunchtime salad. You’ll never want to buy another jar of pesto once you’ve made your own!

Vegan pesto gnocchi

Vegan pesto gnocchi

Basil Pesto Carrot Gnocchi
Serves 4

For the pesto:
120g pine nuts
1 1/2 tubs of basil (the pots you can buy in the supermarket)
70ml olive oil
1 clove garlic
Salt and pepper

  • On a medium heat, toast the pine nuts in a dry pan for five minutes.
  • In a food processor, blitz the garlic clove and basil. Add the toasted pine nuts and olive oil and blend together until it’s as fine as you want it to be. 
  • Season with salt and pepper.

For the gnocchi:
6 medium carrots
400g potatoes
180g rice flour
Salt and pepper

  • Peel and boil the potatoes until cooked. In a separate saucepan, peel and boil the carrots until cooked.
  • Once they are both cooked, in a food processor, blend the cooked carrot until smooth, add the potatoes and mix until both are combined and no longer lumpy (use a potato masher if you don’t have a food processor).
  • Add the rice flour and season with plenty of salt and pepper and blend together until a doughy consistency is formed.
  • Shape into small balls using extra flour (this bit gets quite messy) and lay out on greaseproof. I used a fork to flatten them out a little and to give them an even shape.
  • In a pan of salted boiling water, lower to a simmer, then place the gnocchi into the water (you may need to cook half at a time so it doesn’t clump together).
  • The gnocchi will take two – four minutes to cook, once it has risen to the surface it is ready. Using a slotted spoon strain the excess water and place on a plate.
  • Heat the pesto in a pan on a medium heat, and add the cooked, strained gnocchi. Stir the pesto thoroughly through the gnocchi. Serve straight away.

Happy gnocchi days 🙂

Veronica x

Sweet Potato & Quinoa Salad

I don’t know about you but I find it hard to come up with inspiring lunches to get me through my work days. All too often I reach for a tub of houmous and some oatcakes or a boring salad with some greenery, cucumber and tomatoes, nothing that exciting to look forward to (although I do love a tub of houmous). But I’ve really been working on livening up my salads. I work in the middle of nowhere and the nearest shops are a five minute drive away, and I’m reluctant to head to M&S for an expensive lunch. I’ve been working on a new evening routine that means I spend a little time preparing a tasty lunch, yes, it does mean taking time out of your evening, but trust me you’ll be thanking yourself at lunch time the following day! I encourage you to join me and try this salad it’ll have you counting down the hours until your lunch break. In fact, this recipe will make enough for three or four days, so if you’re happy with eating the same thing for a few days you’re laughing!

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Sweet potato & quinoa salad with lemon tahini dressing
Makes 3-4 servings

80g quinoa
280ml water
50g almonds
20g sunflower seeds
1 sweet potato
3 garlic cloves
Olive oil
2 tsp tahini
1/2 juice of lemon
1 tbsp olive oil
2 tbsp apple cider vinegar
1 romaine lettuce
A handful of cherry tomatoes
Quarter of cucumber
Handful of coriander

  • Heat a drizzle of olive oil in a baking tray in an 180C oven. Chop the sweet potato into cubes and along with the garlic cloves, throw in the baking tray. This takes about half an hour to cook.
  • Meanwhile, bring the water to boil in a saucepan and add the quinoa, simmer for 15 minutes, then drain and rinse with cold water. 
  • In a frying pan, lightly toast the almonds and sunflower seeds for 5 minutes on a medium heat.
  • Chop the lettuce, coriander, tomatoes and cucumber and put in a large bowl.
  • In a mug, mix together the tahini, lemon juice, apple cider vinegar and olive oil until smooth, season with salt and pepper.
  • Mix the quinoa in with the salad. Once the sweet potato is cooked add that to the bowl and then stir through the dressing and the almonds and sunflower seeds. Keep refrigerated.

Happy salad days!

Veronica x

Raw Chocolate Cheesecake

I feel like I’m writing a similar post to one I wrote about this time last year. It goes along the lines of, I’m in training for the marathon…I’m knackered…work is busy….life is hectic…time is flying by. And there doesn’t seem to be any sign of the craziness letting up soon. I’ve taken the week off work to try and gain a little perspective. I’ve been resting, enjoying dog walks, catching up with friends, shopping, having my hair cut – you know fun things.

Training means I spend A LOT of the time eating and A LOT of the time tired. I try to make sure that I’m eating the right sort of foods that will ensure my body can endure what I’m putting it through (oh god why am I putting it through this again?!). You know, the usual stuff, slow releasing carbs (pasta party anyone?), and refuelling on protein (usually homemade beans on toast). After my long weekend run I’m literally hunting the cupboards to see what I can find. And I can’t wait to make another batch of these tasty treats that will get me through the post running slump.

These little beauties are made using avocado. If you’re like me and absolutely love them, it may feel a waste of a good avocado to make it into something completely different (even if it is chocolate based) after all there does seem to be too many occasions where I’ve opened one up to be greeted by gross brown inedible flesh (mega first world problems). Why not hold back you bad avocados for this recipe?! Problem solved.

Raw Cheesecake

Raw Chocolate Cheesecake

Raw Chocolate Cheesecake
Makes 5 mini cheesecakes 

125g Almonds
100g Medjool dates (or soak dried dates)
40g Coconut oil (melted)

3 small Avocados
2-3 tbsp Raw cacao powder 
1 tbsp Coconut oil (melted)
2 tbsp Agave syrup (or maple syrup)
1 tsp vanilla extract

Optional for decoration:
1 tbsp toasted Hazelnuts (chopped)
1 tbsp cacao nibs

  • In a food processor blitz the almonds until roughly chopped. Add the dates and melted coconut oil and it should come together.
  • Spoon the mixture into mini tart cases or ramekin dishes and refrigerate whilst you make the chocolate mixture.
  • Wash up your food processor (unless you have two)
  • Scoop out the avocados and blend until creamy.
  • Add the cacao powder, coconut oil and agave syrup and blend until smooth and thoroughly combined.
  • Remove the almond bases from the fridge and evenly distribute your avocado chocolate mixture. Place in the fridge to set the filling.

These are definitely ones to try.
Enjoy!

Veronica x