Tag: vegan recipes

Courgette Fritters with Thai Peanut Sauce [vegan and gluten-free]

I promise I’m not lying when I say these courgette fritters may just be my best creation so far! When I had my allotment my kitchen was overrun with courgettes. It turned out planting five courgette plants meant you had about 50 courgettes to consume, and if you didn’t tend to your plants regularly they would look more like marrows. So, 50 marrow sized courgettes meant we were eating a heck of a lot of the vegetable! We had to get inventive with our mealtimes. I made this delightful courgette loaf that used some up. We used to have these fritters at least once a week, but now i’ve upped the fritter game with this peanut sauce AND it’s definitely a game changer. So if you’ve found yourself in a courgette predicament right now, or you’re wondering what else can you do with courgette other than slicing them and boiling them, THIS recipe has definitely got your name on!

DSC_0464courgette fritters

Courgette Fritters with Thai Peanut Sauce
750g courgettes
1 red onion
2 tbsp coconut oil
2 garlic cloves (crushed)
100g rice flour (or alternate flour)
1 tspn ground coriander
1 tspn cumin
1 chilli (finely chopped)
180ml oat milk
1 tbsp flax seed
Handful of fresh coriander (chopped)
1 juice of lime
Salt and pepper

For the peanut sauce:
2 tbsp peanut butter
2 tbsp tamari soy sauce
1 tbsp sesame oil
1 tbsp maple syrup
1 tspn dried chilli flakes (or fresh chilli)
1/2 lime juice
1 spring onion
40ml water

  • Grate the courgette and onion. Leave to drain for 10 minutes in a sieve and then squeeze and remaining water out of the mixture -the drier the better.
  • In a pan, melt 1 tbsp of coconut oil and sauté the courgette, onion and garlic cloves for 5 – 10 minutes,
  • In a large mixing bowl, add the flour, ground coriander and cumin and stir the spices through.
  • Once the courgette mix has cooled slightly, add to the flour mix, along with the chilli, milk, flax seed, lime juice and coriander. Season with salt and pepper.
  • Melt the other tablespoon of coconut oil and spoon the mixture into patties and cook on a medium high heat. Turn over once they have crisped up on the bottom. They will take about 10 – 15 minutes to cook through.
  • Meanwhile, to make the peanut sauce – add the peanut butter to a bowl, along with the soy sauce, sesame oil and maple sauce – stir until creamy and smooth.
  • Add the dried chilli flakes, lime juice and finely chopped spring onion, along with the water to make a runnier sauce, add more or less water depending on how thick you prefer the sauce.
  • I served it with courgette ribbons and the peanut sauce drizzled all over them – super tasty!

Peace and love
Veronica x

Beetroot & Black Bean Burgers

We love eating by the seasons and seeing how the passing of the year brings a whole different array of food to our tables. Living in the heart of a city I particularly love the connection my local veg box gives me to the changing seasons, weather and produce. There’s nothing like a wet, muddy carrot to spark the connection between the weather we’re having to the food that’s growing, or maybe that’s just me… vegetable romantic?

At this time of year, when the winter veg starts running out and the new season crops haven’t quite kicked in, it can seem like there isn’t that much exciting produce around. For sure there are plenty of greens to be had but when it’s still decidedly wintery outside, it can be hard to get excited about salad and I actually LOVE salad. But I don’t see this as the down-side to eating by the seasons. I see it as the fun, challenging side. How can I make the most delicious, satisfying, yummy meal out of a cabbage…. uh hello Winter Veg Stir-fry!

In fact I’ve actually had people say to me, oh yeah it seemed good getting a local veg box at first but then we just ended up getting loads of beetroot and just didn’t really know what to do with it. Well it just so happens that we bloody love beetroot (is that some kind of beetroot joke there, blood… who knows) and we don’t want beetroot putting anyone off eating seasonally!

We really do love it, just check out these recipes…

Chocolate Beetroot Cake
Roasted Beetroot & Raw Green Salad
Roasted Beetroot Rissotto
Celeriac & Marinated Beetroot Salad
Vegetable Crisps

So I wanted to share a really exciting, super delicious, hearty recipe to inspire those who might think eating seasonally is boring and restrictive and show that it is exciting and most importantly delicious! 

Beetroot-and-black-bean-burgers Vegan-beetroot-burgers

Beetroot & Black Bean Burgers
Makes 8 burgers

3 large beetroot (approx. 650g)
1 cup uncooked black beans
150g oats
1 tsp sweet paprika
1/2 tsp ground cumin
1 tsp dill

Serving options:
bread rolls
salad leaves
alfafa sprouts
fried onions
fried chestnut mushrooms 

  • Soak the black beans overnight in double their volume of water. (I often don’t plan ahead to do organised stuff like this so just cook them for double the amount of time).
  • Rinse and drain the beans and place them with fresh water in a saucepan. Cook on a medium heat, covered for 1 hour until tender and soft.
  • Once your beans have started cooking, pre-heat the oven to 180C before peeling and chopping the beetroot. Place in a baking tray, drizzle with a little oil, sprinkle with the dill and season with salt and pepper. Mix thoroughly and cover with foil, roast for 45 minutes then set aside to cool slightly. 
  • When the beans are cooked drain them and run under cold water to cool. Add them to a food processor with the beetroot, oats and spices. Pulse for a couple of minutes, scraping down the sides regularly until you have a fairly smooth consistency.
  • Shape into burgers and place on a lightly oiled baking tray. Place in the fridge for 30 minutes which help gives them a firmer consistency. You can skip this step if you don’t mind them a little squishy, or are really hungry.
  • Bake in the oven for 25 minutes at 180C, flipping hallway through. Serve in bun with toppings of your choice and a large side salad. Or skip the gluten and serve with sweet potato wedges.

Amy x 

Oat Flour, Apple Pancakes

Somehow January seems to have drifted into mid-February and it’s only just now, sitting down to write, that I’ve realised. Like the onset of that really fine rain that you don’t notice until you’ve been walking for twenty minutes and suddenly realise you’re soaked through.  

Pancake day has come and gone, along with Valentine’s Day. I feel like I’ve barely had time to even think about making pancakes or how a day of forced romance and red roses makes me queazy. 

The year has just jumped into full swing as if those quiet Christmas evenings sat around the tree never happened. I’m back at work, busy as ever, back commuting up to Manchester one day a week. Trying to keep on top of making packed lunches, daily stretches and exercises, mindfulness practice and getting to bed on time. Oh and I’ve missed out one thing, watching series two of Forbrydelsen aka The Killing. I’m managing (just about) although it always seems to be bedtime that slips. So now I blame myself for having a sore throat and a sniffily nose, after all there were only so many weeks elderberry tincture and echinacea tea could hold off a cold. Turns out its five. 

On the upside it gave me the chance to use a newly learned phrase from my Thursday visits up north. I explained to my Yorkshire boyfriend that “I’m full of cold” whilst feeling pleased but snotty. It got me out of the Saturday morning food shop and I stayed at home in the warm reading my new favourite book, Quiet

Truth be told, I did actually manage to whip up some pancakes on the appropriate day. However my lack of preparation and empty cupboards meant I had to make do without my favourite vegan pancake flour, buckwheat. Instead I made Oat Flour Griddle Cakes from Thug Kitchen. They make for a hefty, satisfying American pancake, not a crepe-type lemon and sugar number. So I thought I’d share my adapted recipe on the off chance your cupboard is also lacking in stoneground buckwheat flour : )

They’re the perfect answer to pancakes when the day springs itself upon you and all you have in the cupboard are oats.

Oat-flour-pancakes Vegan-gluten-free-pancakes

Oat Flour, Apple Pancakes

125g Porridge oats
2 tbsp Ground flax seeds + 6 tbsp water
40g Porridge oats
1 1/2 tsp Baking powder
1 tbsp Coconut Sugar
1 tsp Ground cinnamon
1/4 cup Unsweetened apple sauce (or 2 small apples)
1 cup Non-dairy milk
Coconut oil for frying

For topping:
Maple syrup
Apple sauce
Ground cinnamon

  • If making the apple sauce from scratch, peel and finely dice 2 small apples and place in a small saucepan with 3-4 tbsp water. Cook on a medium heat for around 15 minutes and stir regularly, adding a little extra water if necessary until the apple has broken down and you have a good consistency. 
  • Whisk the ground flax seed and water together with a fork in a small bowl and set aside.
  • Grind 125g oats in a food processor for a few minutes until you have a fine flour.
  • Mix together the ground oats and remaining dry ingredients in a large bowl.
  • Put a large frying pan on to a high heat so you’re ready to start frying straight away.
  • Make a well in the dry ingredients and add in the flax mixture, milk and 1/4 cup of apple sauce, leaving the remaining for topping. Mix together until just combined.
  • Add 1 tsp coconut oil to the pan, then spoon in just under 1/2 cup of the batter. You should be able to fit 3 pancakes the pan at a time. Fry for a few minutes until they start to brown and then flip using a spatula and fry for another couple of minutes until brown.
  • Keep warm under a grill whilst you fry the remaining pancakes.
  • Serve straight away with maple syrup, apple sauce and a sprinkle of ground cinnamon.

Homemade Baked Beans & Hash Browns with Wilted Chard

I feel like I never get a chance to enjoy breakfast. I see all these pictures over on IG, mainly full of neatly stacked pancakes, perfectly positioned smoothie bowls and tasty looking porridge. I know this may sound slightly odd if you follow our account on Instagram, you’re likely to find images matching that description. Full disclosure, it is Amy who mainly takes the photos you see over on our feed, yep she lives an Instagrammable life, well she doesn’t really, I’ve seen her flat, do such lives actually exist? 

Let’s talk real. The reality of my breakfasts in the week are throwing some oats in a bowl with some water, (I don’t like my porridge with milk – non dairy obvs) chucking it in the microwave at work and hoping it will turn into some form of porridge that’s not too lumpy, and maybe I’ll chuck a banana on it or some granola, nothing worth taking a well lit photo of.

When it comes to the weekend that’s when the pancakes could be happening, but they don’t – I have to get out to walk the dog or I’ve got to get my porridge down me quickly so I can get out for my long training run so the whole day doesn’t disappear. But, this weekend I made time for breakfast. A proper breakfast. One to take my time over, to enjoy properly.

hash-browns-and-baked-beans
Homemade Baked Beans & Hash Browns with Wilted Chard 

For the hash browns:
2 potatoes
1 onion
1 tspn turmeric
1 tspn cumin seeds
Salt and pepper
Coconut oil

For the baked beans:
1 tin of haricot beans
1 tins of borlotti beans
1 tin of chopped tomatoes
1 onion
1 clover of garlic
1 tspn cumin
1 tspn paprika
A couple of dashes of tabasco
1 tspn chilli powder 
Salt and pepper

  • Grate the potatoes and squeeze all the water out of them.
  • Thinly slice the onion and mix together with the grated potato.
  • Stir through the turmeric, cumin seeds and season with salt and pepper.
  • In a frying pan, melt the coconut oil on quite a high heat and place heaped spoonfuls of the potato mix into the pan (you can probably cook about 3 or 4 at a time). Flatten them out into patties using a spatula.
  • Once they have cooked on one side turn the hash browns over, the cooked side should stick together. Once they are done, put them on a dish and keep them warm under the grill as you cook the rest of the mixture.
  • Thinly slice the onion, melt the coconut oil in a saucepan and slowly cook the onions. Add the beans and spices to the pan along with the tomatoes.
  • Slowly bring them to the boil and then simmer gently for 15-20 minutes. Add the tabasco and some chilli powder.
  • In another pan, add the chard and cover with boiling water. Simmer for 5 minutes until wilted, then drain any excess water.

Weekends aren’t always those lazy, foodies filled ones we see. But, I’m definitely going to try and slow them down somewhat and make them more enjoyable.

Happy brunching!

Veronica x

Black Bean Chocolate Orange Mousse

Today I want to share a delicious, nourishing dessert with you. I also want to share a little more of myself. We began blogging here over two years ago to share our story of how rescuing four little hens turned us from omnivores to vegans in a matter on months. As time has gone on, we’ve focused more and more on the food than ourselves. I guess we’re a little bit shy. But with a new year upon us we thought it would be nice to share more of ourselves with you; our struggles and challenges, our ambitions and dreams. So here it goes…

My new year has gotten off to a pretty good start and I know it’s down to setting a positive intension for the new year; to look after, nourish and heal myself.

Often, after the fun and time-off over Christmas, my new year starts with a sense of dread. Three more months of cold, dark, bleak days. Another year has passed by and I’m still thinking where am I going, what am I achieving. But not this year. This year, I’m excited for the year ahead. For the adventures I will take, the food each season will bring, the people I will meet, the friends I will visit, the recipes I will create, the sunrises I will see. I have a sense of anticipation about all of the things to come.

I’m thinking it myself… what has sparked this sense of optimism within my cynical, pessimistic self? The answer, self-care. It started when I was diagnosed with mild depression (although it didn’t and has never felt very mild to me) which was also around two years ago. It was then I realised I couldn’t take myself for granted. It was when I took a permaculture course last summer that someone first taught me that before we can do anything we must look after ourselves. It was when I was ill in the autumn that a film told me happiness was in my own hands. It was at the beginning of this winter that a podcast prodded me to take meditation and mindfulness more seriously. And it has been small self-care rituals I have practised everyday of this new year that has revived my outlook on life.

It’s not ground breaking, it’s not a miracle, it’s just little things, everyday. Gratitude, meditation, visualisation, exercise, mindfulness. Not all at once, not all everyday but at least one everyday. And then there’s slightly bigger things, things this year I hope to do, hope to be. To be brave, to be happy, to travel, to accept myself. These are just kinda out there, floating around in my consciousness. I hope that through my little things I’ll be able to tackle those bigger things. But all of these things are grounded in my intension for the year; to look after, nourish and heal myself. And obviously nourishing myself includes eating delicious, indulgent but always mildly healthy dessert. Oh and I’ve done it, we’re back to food. Wohoo!

Vegan-chocolate-orange-mousse

The new year has finally brought some cold winter weather to us (see, no sense of dread for cold days!). But not before some daffodils have bloomed and some trees have blossomed. The plants are confused and it could well mean a bad season ahead for our fruits.

For now, there are still plenty of apples knocking about at markets but we’ve shared a fair few apple recipes since autumn so I won’t share another one today. I eyed up some Spanish blood oranges at Borough Market this week and knew exactly what to make with them the moment I saw them… chocolate mousse!

Black-bean-chocolate-orange-mousse

Vegan-black-bean-mousse

Veronica made this heavenly mocha and black bean mousse cake from Green Kitchen Stories over Christmas. So I was inspired to ditch my tried and tested vegan mousse bases (cashews or avocados) and try out black beans. And it was a totally awesome decision! This mousse is mega rich and super delicious. No trace of a bean-y taste left, just a smooth and creamy texture and a filing, protein packed treat. It does have a fair amount of syrup in it to make it totally indulgent but you could easily leave a few tablespoons out and still have yourself a yummy treat!

Black Bean Chocolate Orange Mousse
Serves 5-6

1 tin black beans, drained and rinsed
50g pitted dates (soaked if using dried dates)
2 tbsp coconut oil, melted
8 tbsp brown rice or maple syrup
5 tbsp raw cacao powder
4 tbsp plant milk
zest of 1 organic orange
1 tsp raw cacao nibs (optional)

  • Put the black beans and dates in a food processor and blend on high for a minute.
  • Add the coconut oil, brown rice syrup, cacao powder and milk, and blend again for another minute.
  • Finally stir in the orange zest.
  • Spoon the mixture into 5-6 espresso cups, sprinkle with cacao nibs and a little extra orange zest.
  • Chill in the fridge until ready to serve.

So here’s to a truly, happy, new year.

Amy x

Sage & Chestnut Patties with Parsnip Bacon

Parsnip-Bacon

We’ve been having a pretty relaxing few days, even cooking two Christmas dinners we’ve managed to stay calm (apart from when Mum poured cashew cheese over the Christmas pudding instead of cashew cream!). Whilst we’ve been enjoying lots of delicious festive food like these cheese and crackers, these brussels and this Christmas cake, we haven’t really been over indulging.

Veronica is still struggling with her Candida and is trying to stay as sugar-free as she can manage over the festive period. She’s also started her marathon training. I on the other hand have been out of action with a bad knee for weeks and have only just started being able to do yoga again. I’m itching to get back on my bike and am gutted not to be able to go out running with Veronica whilst I’m back home. So I’ve been trying not to over indulge so I don’t make myself feel anymore sluggish than I already do. 

So how to indulge without over indulging? For me that means making delicious food that I wouldn’t normally go to the trouble of making or trying out new and exciting recipes. This recipe is exactly that. You’ve probably seen coconut bacon floating round pintrest and blogs over the past year. I’ve been dreaming about topping my Christmas dinner with parsnip crisps in the way we used to put streaky bacon on the turkey before we were vegan. So when I saw this coconut bacon over on Top with Cinnamon with the extra addition of miso paste, I knew what had to be done… parsnip bacon! And what to top with parsnip bacon, sage and chestnut patties.

These patties make the perfect festive inspired meal without leaving you in a festive food coma. Served with the crispy parsnip bacon they remind me of deconstructed pigs in blankets, sans cruelty of course! The cauliflower mash is creamy and delicious without the heaviness of potatoes. Serve with some steamed greens and some chutney or gravy and you’ve got yourself one delicious dinner!

Sage-&-Chestnut-Patties 

Sage & Chestnut Patties with Parsnip Bacon and Cauliflower Mash

Serves 4

For the patties:
420g Whole chestnuts
150g Puy lentils
2 tbsp Dried sage
1 tbsp Flax seeds + 3 tbsp water
1 tbsp Vegan bouillon + 100ml water
Pinch of cumin
Polenta for coating

  • Pre-heat the oven to 170C, cut a cross in the shell of each chestnut and roast them for 30 minutes.
  • Rinse the lentils, bring them to a boil in a saucepan of water and simmer for 20 mins until tender then drain.
  • Grind the flax seeds and mix them together with the water and set aside to thicken.
  • Once the chestnuts are roasted, take them out of the oven and leave them to cool before shelling them.
  • Put the chestnuts into a blender and blitz until roughly chopped. Add the cooked lentils, flax mixture and remaking ingredients and blitz together. Season with salt and pepper and shape into 8 patties.
  • Sprinkle a plate with polenta and coat the patties. Leave them on the plate and chill them in the fridge for at leaf 30 minute before cooking.
  • Fry in a little coconut oil in a large frying pan on a medium-high heat for 10 minutes on each side until browned and hot through.

For the parsnip bacon:
Recipe adapted from Izy Hossack.

1 tbsp Miso paste
2 tbsp Rice syrup
1 tsp Smoked paprika
1 tsp Sweet paprika
1 tbsp Soy sauce
1 tbsp Coconut oil (melted)
2-3 Parsnips

  • Measure all the ingredients into a large bowl and mix together well, set aside.
  • Wash and peel the parsnips and trim the ends. 
  • Then peel the parsnip into thin strips using a peeler.
  • Add the parsnips to the bowl and mix together to ensure they are all well coated.
  • Lay the parsnip strips out onto a baking tray lined with greaseproof paper and bake at 170C for 20mins, checking and turning every 5 minutes to ensure they don’t burn.
  • Remove from the oven and they should crisp slightly more as they cool.

For the cauliflower mash:
1 Cauliflower (approx. 650g)
50ml Non-dairy milk
2 tbsp Olive oil
1 tsp Nutritional yeast

  • Boil the cauliflower for approx. 12 minutes on a medium heat until tender but not overcooked, remove from the heat and drain.
  • Place back in the saucepan with the remaining ingredients and season with salt and pepper. Using a stick blender, blitz the cauliflower until you get a silky, smooth mash. Serve immediately.

Enjoy the remaining festivities and we’ll see you in the new year!

Amy x

Warm Brussels Sprout & Pomegranate Salad

Two things, brussels sprouts and pomegranates. First the sprouts. Yes, that’s right, sprout season is here which means of course, it’s f-ing Christmas! Which I’m actually really excited about and am totally ready to embrace, even though it’s only November… but I need something, anything to get me through these cold dark, days!! Secondly, pomegranates. Yep, not so seasonal. Well not to aforementioned cold, dark Britain. But it’s like having a clementine in your Christmas stocking, sometimes you just need something exotic to brighten up your lump of coal…

(Actually there is a third thing… I did not know they are called brussels sprouts. I thought it was brussel sprouts and now I’m totally freaking out…)

Pomegranate

Anyway, no, I’m not saying that brussels sprouts are like coal. I love them! Just not how my Mum used to cook them, sorry Mum! November, for me, is a tough month. It’s dark, like all the time. If I don’t go out at lunch time I’ll pretty much never see the light of day. The beautiful colours of Autumn have all been blown off the trees and everything has turned kinda grey-brown. And unless some snow comes our way, things are gonna be grey-brown for a long time!

WarmBrussel&PomegranateSalad

So I need a little sparkle in my salad. A little festive cheer to get me through the day. And what better than a pomegranate! If you check the label you should be able to find some in the shops from the not-so-far-away Egypt or Turkey… I know, but it’s better than Peru or China!

Brussel-&-Pomegranate-Salad

And yes, now that Veronica and I have taken over Christmas dinner duties, we no longer serve our brussels boiled. (Again, sorry Mum! She’s literally going to kill me, or at the very least give me an evil stare which is possibly worse.) Frying them or roasting them is the way to go. Plus, now we both get seasonal veg boxes every week, sprouts are no longer just a thing for Christmas day. Oh no, the sprout season in the UK can run from September to February. That’s a whole lotta sprouts!

This simple recipe works great as a side for a roast, or yes Christmas dinner. Or cook up a little quinoa and stir it through to make it a delicious meal all on its own. (British grown quinoa of course!)

Warm Brussels Sprouts & Pomegranate Salad

350g Brussels Sprouts
1 Onion or 1/2 a Leek
1 Small Garlic Clove
Half a Pomegranate 
3 tbsp Chopped Walnuts
1/2 tbsp Rapeseed Oil

For the dressing

1 tbsp olive oil
1 tsp white wine vinegar
1 tsp maple syrup 
Pinch of all spice
Pinch of cinnamon

  • Trim the base of the brussels and peel off the outer layers, wash and half them.
  • Heat a frying pan to a high heat and toast the walnuts for a few minutes, remove from the pan and set aside in a bowl. 
  • Add the brussels to the pan, turn down the heat slightly and add a few tablespoons of water to the pan to slightly steam them. Meanwhile slice the onion or leek. Once the water has boiled, add the onions and turn up the heat again. Keep stirring whilst you fry on a high heat until the onions and brussels begin to brown.
  • Add the garlic and stir through for a minute. Transfer the brussels into a serving bowl along with the toasted walnuts and leave to cool slightly.
  • In a small bowl or cup mix together the ingredients for the dressing and pour over the brussels.
  • Cut the pomegranate in half across the middle. Hold half the pomegranate cut side down over a large bowl. Bash the skin like crazy with a spoon until all the seeds fall out into the bowl.
  • Sprinkle the pomegranate seeds over the brussels and serve warm.

So get out your frying pan out and tell November to do one, we want Christmas!

Amy x

Pumpkin Cinnamon Rolls

One minute it was July, and then I blinked and woke up in November…..what the actual f? I am starting to believe time is speeding up, is it just me? And now the dark, cold evenings are here all I want is a little cinnamonny sweet treat, and sometimes you’ve just got to have what you want.

Cinnamon-rolls

Since we’ve agreed time is obviously speeding up, we don’t want to miss the tasty pumpkins or squashes that are in abundance at the moment, they’re not just to enjoy at Halloween after all! I’ve often seen sweet recipes using pumpkins and not really understood how or why that would work. That was, until I made these pumpkin cinnamon rolls. It is perfect to puree and makes the perfect addition to these delicious doughy rolls. I’ve made them so they’re not so sugar laden, but they’re definitely a treat and they are totally best when you eat them still warm.  

Vegan-cinnamon-rolls

vegan-squash-cinnamon-rolls

Pumpkin cinnamon rolls

For the rolls:
60ml of warm water
1 tsp sugar
1 sachet of dried yeast
200g wholemeal flour
150g spelt flour
100g self-raising flour
80g xylitol
100ml vegetable oil
140ml oat milk (or dairy free alternative)

For the filling:
400g pumpkin or squash
3 tbsp maple syrup
2 apples
2 tbsp water
3 tbsp cinnamon
2 tbsp xylitol

For the icing:
3 tbsp icing sugar
1 tbsp oat milk (or dairy free alternative)

In a small bowl, add the yeast, warm water and sugar and mix together, set aside for 5 minutes. 
In a large bowl, add the flours, xylitol, vegetable oil, milk and yeast mixture. Mix together until the dough has come together and then knead on a oiled surface for ten minutes. (If the dough is to wet add some more flour.)
Pop in a clean bowl and cover with a tea towel. Leave in a warm place and allow it to rise for an hour.

Meanwhile, peel and cube the squash or pumpkin. Steam for 20 minutes until soft.
Peel and slice two apples and add two tablespoons of water, cook in a saucepan on a medium heat for 20 minutes until it has cooked down and is apple puree.
Either mash up the pumpkin, along with the apple puree either using a fork or blitz in a food processor. 
Add the maple syrup, stir through and set aside.

Once the dough has risen, heat the oven to 170C, roll it out to a rectangle and spread the pumpkin mixture all over it. Sprinkle with xylitol and plenty of cinnamon.
Roll the dough from the short side, and then slice up and place in a baking dish. I managed to get about 12 rolls from the dough.
Pop in the oven for 30 minutes.

For the icing:
Once the rolls are out of the oven, mix together the icing sugar and milk. Drizzle over the icing once the rolls have cooled a little.

Enjoy these straight away, or as an 11am snack, for breakfast or even desert.

These have converted the way I use pumpkin, no longer just a savoury vegetable, now new doors have opened. And whilst time is running away, it’ll slow down just a little whilst you tuck into one of these.

Enjoy
Veronica x

Spiced Apple Porridge with Grilled Pears

I don’t know about you but as soon as it’s cold enough to need to wear a coat outside I can’t be doing with a cold breakfast in the morning! I need something to warm me up before I’m even going to think about stepping out the front door.

spiced-grilled-pearsspiced-apple-porridge

This porridge is the perfect, warming autumn breakfast. It brings together the bounty of autumn fruit with delicious spices for an awesome breakfast treat! I would definitely say it’s a weekend breakfast… my weekday porridge consists of throw oats and milk in a pan with some frozen berries and leave it to cook whilst I dry my hair. But maybe it’s just me who’s always rushing in the morning…

vegan-porridge

Spiced Apple Porridge with Grilled Pears

For the grilled pears:
2 pears
Coconut sugar
Pinch of ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg

For the porridge:
80g porridge oats
300ml your favourite non dairy milk
approx. 50ml water
1 apple
1/2tsp cinnamon
Pinch of ground cloves
Pinch of ground nutmeg

For topping:
1 tbsp hazelnuts
1 tbsp pumpkin seeds

  • Pre-heat the grill on a medium-high setting. Wash the pears, slice in half lengthways and scoop out the core. Place on a baking tray and sprinkle with the sugar and spices. Grill the pears for around 20-25 minutes whilst you prepare the porridge.
  • Place a saucepan on a low-medium heat and add the oats, spices and milk.
  • Wash the apple and grate it before adding it to the saucepan straight away before it browns. Stir the porridge well whilst it cooks to ensure you get a nice creamy porridge.
  • Whilst the porridge cooks, heat a frying pan on a high heat and add the hazelnuts. Shake occasionally to prevent burning until the skins start to peel away. Transfer onto some kitchen towel and leave to cool slightly before rubbing in the towel to remove the skins. Meanwhile toast the pumpkin seeds in the frying pan, shaking the pan until they start to pop then transfer into a bowl to cool.
  • When the porridge starts to thicken you may need to add some water, up to 50ml to get your preferred consistency. (I always find how much liquid you require can vary quite dramatically depending on what oats you use). After 15-20 minutes you should have perfect creamy porridge ready to serve.
  • Chop the toasted hazelnuts and sprinkle over along with the pumpkin seeds. Finally top with the grilled pears.

Get yourself ready for a crisp autumn morning with this warming spiced porridge.  

Enjoy!

A x

Creamy Leek & Potato Soup with Polenta & Walnut Croutons

There’s nothing like soup on these chilly autumn days to warm you up and it only takes a little bit of effort to go from a basic soup to amazingly delicious, this is the best soup ever, soup.

Leek-&-Potato-Soup

This summer I went on an amazing and inspiring vegan permaculture course. I met some really amazing people and got introduced to some great, practical and positive ideas to create a regenerative, cruelty-free landscape and abundant future. (If you’re intrigued to know more next years course is now open for bookings.) One of the other amazing things about the course was the food, especially the soups. I had previously thought I made pretty tasty soups but these put mine to shame. So I decided it was time I upped my soup game!

Creamy-Leek-&-potato-soup

Recently I’ve been getting tonnes of leeks in my veg bag and having helped myself to a field of left over potatoes that were “too small” for the farmer to harvest, leek and potato soup was just calling out to be made.

But how to up my soup game? Creamy cashew goodness complemented by crispy polenta croutons of course!

Leek-and-potato-soup

Creamy Leek & Potato Soup with Polenta & Walnut Croutons

For the cashew cream
75g cashews, soaked for 4 hours, preferably overnight
100ml water
1 tbsp lemon juice

For the polenta croutons
60g dried polenta
375ml water
2 tbsp chopped walnuts
1tsp dill

For the soup
3 leeks
1 onion
2 cloves garlic
2 carrots
2-3 potatoes (approx 250g)
1/2 tsp cumin
1/2tsp dill
1 1/2 tbsp bouillon stock
1 litre water
1tbsp olive oil

  • Start by cooking the polenta in the water, according to the packet instructions. When the polenta is almost ready, stir in the walnuts and dill. Pour the thickened mixture onto a parchment lined baking tray and spread to about 1/2cm thick and set aside to cool.
  • Roughly chop all the veg for the soup. Add the onions to a large saucepan with a little oil and cook on a medium heat until they start to soften.
  • Then add the garlic, leek, carrot and potato and half cover the pan with a lid for about 5-10 minutes before adding the cumin and garlic.
  • Stir for a few minutes then boil the water and add to the pan along with the stock. Leave to simmer for around 30 minutes until the potatoes are soft.
  • Whilst the soup is cooking, prepare the cashew cream. Drain the cashews from the water the have been soaking in and rinse. Blend with 100ml of water and the lemon juice until completely smooth, this may take a few minutes. Set aside or make in advance and put in the fridge until your ready to use it.
  • Return to the cooled polenta and chop into crouton sized chunks. Cook under the grill on a high heat for around 10-15 minutes, turning occasionally until the croutons are evenly crisp on all sides.
  • When the soup is ready add in half the cashew cream. Then blend the soup until smooth, either in the pan using a stick blender or pouring it into a food processor.
  • Serve in warm bowls, spooning over more cashew cream into each bowl and topping with the croutons.

The subtle hint of cumin and dill really bring the flavour of this simple soup to life and the easy to make, cashew cream makes it rich and delicious. Add to this a bit of exciting crunch from the walnut and polenta croutons and you’ll never think soup as dull and boring again!

Enjoy!

Amy x