Hi everyone! Today, I’m sharing a delicious vegan twist on the traditional pasta dish ‘Carbonara’. It’s really easy to make and takes just 20 minutes from start to finish, making it perfect for any night when you need a quick meal on the table.Continue reading “Creamy Vegan Carbonara”
Today, I’m finally publishing my recipe for vegan carrot cake. It contains no dairy or eggs, yet tastes just as good (if not better!) than its traditional counterpart. This was the cake that I chose to bake for my mum’s and father-in-law’s birthdays this year and I’m pleased to say, it went down a treat!Continue reading “Vegan Carrot Cake with Cream Cheese Frosting”
In today’s post, I’m sharing a recipe for a delicious mayonnaise that uses basic pantry ingredients, is ready in five minutes and costs as little as 34p! I never thought I’d find another mayo as tasty as Vegenaise, but this home-made version is just that. So if you’re on a budget or have difficulty finding great-tasting vegan mayos in your shops, then I definitely recommend giving this one a try.
While I’m a little late to the party (as per usual), the home-made vegan mayo craze kicked off in 2015, following a discovery by French musician Joel Roessel that the water from a can of beans (or left over from cooking beans) could be used as a plant-based alternative to egg whites. Ingenious! This discovery was then further developed by American software engineer Goose Wohlt (who named it ‘aquafaba’) and the Facebook community Aquafaba (Vegan Meringue – Hits and Misses!)Continue reading “Quick & Easy Vegan Mayonnaise (with Sweet Chilli option)”
I’ve posted a few pancakes recipes on the blog, including some of our all-time favourites like Apple Cinnamon, Banana, and Blueberry pancakes. However, I’ve never got round to posting our favourite crepe recipe. It’s high time that I put this right, especially as it’s Shrove Tuesday tomorrow!
It’s a common misconception that eggs are an essential ingredient in pancakes. I’ve been making eggless pancakes for years, and I’ve not had one pancake fail yet! If anything, I find the vegan crepes are more robust than the traditional ones. I’m one of those people that’s utterly rubbish at flipping pancakes, so I much prefer a slightly more robust batter that can easily be flipped over with a slotted turner.
These crepes are delicious served as a dessert or treat. The traditional way to serve them is with lemon and sugar. You could use ‘regular’ (cane) sugar, but my all-time favourite is coconut sugar. It has the most beautiful, caramel-like flavour which works so well in crepes. As an added bonus, unlike cane sugar, it’s low GI and nutrient-rich. It contains B vitamins, potassium, magnesium, zinc and iron!
Lil’ L loves to serve his crepes with a drizzle of Sweet Freedom Choc Shot. We tried Choc Shot for the first time last month when it arrived in our subscription box from The Vegan Kind. While it tastes decadent, I was pleased to find that contains only natural ingredients, is free of cane sugar and low GI ♥
Another of our favourite fillings is Nature’s Store Hazelnut & Cocoa Spread. It tastes just like Nutella… but it’s vegan! In the UK, it’s currently available in Sainsbury’s, Tesco and Morrisons. I especially love it as a crepe filling with sliced banana. It’s so good!
Makes 6 large pancakes
Hands on time: 20-26 minutes Ready in 20-26 minutes
180g / 1¼ cups plain (all purpose) flour (or use ½ white flour & ½ fine wholemeal or chapatti flour)
1 tsp baking powder
¼ tsp salt
240ml / 1 cup soya milk (see Notes*)
160ml / ⅔ cup water
1 TBSP rapeseed (canola) oil (or other neutral tasting oil), plus ½ TBSP extra for frying
1 TBSP maple syrup
1 tsp vanilla extract
Sift the dry ingredients into a large bowl, preferably one with a pouring spout. Make a well in the middle, add the wet ingredients and whisk until thoroughly combined. Add a little more milk, if needed, to make a thin, pourable batter.
If possible, use two large non-stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and heat on medium high. (On my electric hob, I pre-heat the pan on 7, then reduce it to 6). Test the pan is hot enough by flicking drops of water. If they sizzle, the pan is ready. Pour in ⅓ cup of batter and swirl to thin out. When the batter has firmed up and the underside is lightly browned (about 1½ minutes), carefully flip and cook for a further 30 seconds or so. Place in a low-heated oven to keep warm while you cook the remaining pancakes.
Add your favourite toppings and serve.
The batter can be made in advance and stored in the fridge for around 24 hours. It will thicken up, so whisk in extra milk until you have a pourable batter.
Any leftover pancakes can be stored in the fridge. Gently heat through on the hob or in the microwave before serving.
* I’ve found soya milk to be by far the best milk for pancake making – you don’t have to rest the batter and they turn out very robust, so easy to flip. This recipe *will* work with almond milk but you will need to rest the batter for at least 30 minutes and take care when flipping as they won’t be as robust (still as tasty though!)
Happy Pancake Day everyone! ♥ xx
Do you celebrate Shrove Tuesday (fondly referred to as ‘Pancake Day’)? If so, what’s your favourite toppings? For me, just for this day, it has to be the traditional lemon and sugar! 😛
This month I promised I’d share some of all-time favourite one pot meals. After all that meal prepping, cooking and pot washing in December, I need a few weeks of simple meals. Easy, quick prep, cheap, healthy meals that leave only one pot to wash up. Now we’re talking 😉
I’m going to begin with one of my absolute favourite one pot meals – Veggie Paella. This dish is typically made with shellfish, but I’ve used colourful veggies and nutrient-rich nuts instead 🙂
Here’s how I make it…
Serves 4 Hands-on time: 15 minutes Cooking time: 30 minutes
1 TBSP olive oil
1 large onion, finely diced
2-3 garlic cloves, minced
1 red bell pepper, deseeded and diced
1 tsp ground cumin
1 tsp sweet paprika
300g / 10½ oz / 1⅓ cups Spanish Paella rice
pinch of saffron*
1 medium tomato, diced
1 litre / 34 fl oz / 4 cups hot vegetable stock (broth)
handful fine green beans, trimmed and halved (use fresh or frozen)
6-8 baby corn
80g / ½ cup cashews
salt, to taste
ground black or cayenne pepper, to taste
16 black pitted olives
sprinkling of green nori flakes or dried parsley
35g / ¼ cup toasted flaked almonds
* Saffron is the spice that gives Paella its distinctive yellow colour and creamy, nutty flavour. It is very expensive though. For a budget-friendly alternative, use ground turmeric (½ tsp)
- Infuse the saffron in a little hot water and prepare the vegetable stock.
- Gently heat the oil in a large heavy-bottomed frying pan (skillet) and cook the onion until it starts to soften. Meanwhile chop the remaining vegetables.
- Add the garlic, bell pepper, cumin and paprika to the pan, and cook for a minute or so. If it starts to stick, add a splash of water to loosen it. Stir in the rice and saffron (or turmeric). Add the tomato and vegetable stock to the pan. Bring to the boil, then reduce the heat and simmer for 10 minutes, uncovered.
- Add the beans, baby corn and cashews, and cook for a further 10 minutes. Stir regularly towards the end of the cooking time. If the pan starts to dry out, add a little more stock or water.
- When the rice is tender yet retains a bite, remove the pan from the heat. Season with salt and pepper, to taste. Serve on warm plates with a sprinkling of olives, nori flakes/dried parsley and toasted flaked almonds.
- Any leftovers can be stored in the fridge for 24 hours. As with any rice dish, make sure the leftover rice is cooled quickly and refrigerated within an hour.
- This paella is delicious served on its own, however Lil’ L suggested that children may prefer it served with segments of toasted tortilla (like he does 😉 ) When the paella is nearly ready, simply place the tortillas under the grill and lightly brown on both sides. This makes them nice and crunchy!
N.B. For a super child-friendly paella, use frozen peas and sweet corn instead of green beans and baby corn. Simply add them to the pan 5 minutes before the end of the cooking time.
This recipe has been submitted to Ricki Heller’s #WellnessWeekend