Tag: dairy-free

Vegan Chocolate Cranberry Truffles

Dark Chocolate Cranberry Truffles (Vegan)

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Today I’m sharing some delicious home-made vegan truffles that are really easy and quick to prepare. With a fudgy centre speckled with shiny red cranberries and a dark chocolate coating, these truffles are the perfect treat for the festive season. They also happen to be packed full of nutrient-rich ‘feel-good’ ingredients, making them one festive treat that you definitely won’t regret indulging in!

Brussels Sprout Hash

To make these treats, it’s simply a case of whizzing the filling ingredients in a food processor, rolling it into balls and then dipping them in melted chocolate. The hardest part is waiting for the chocolate to set before you can dive in!

These truffles make a lovely, thoughtful gift for sharing with friends, family and work colleagues. I love to buy cute little chocolate boxes that fit six truffles, which I then finish off with some festive ribbon and a home-made label.

Vegan Dark Chocolate Cranberry Truffles

I originally shared this recipe in the Bit of the Good Stuff cookbook back in 2016, and it’s received lots of lovely feedback! Since my cookbook is almost out of print, I thought I would share the recipe on the blog so more of our lovely readers can access it.

Recipe Card

Vegan Chocolate Cranberry Truffles

Dark Chocolate Cranberry Truffles

Chocolate coated with a fudgy centre speckled with shiny red cranberries, these truffles are the perfect treat for sharing in the festive season. They also happen to be packed full of nutrient-rich 'feel-good' ingredients, making them one festive treat that you definitely won’t regret indulging in!
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Hands On Time 30 minutes
Total Time 1 hour 20 minutes
Course Treat
Servings 20

Ingredients
 

  • 30 g / ¼ cup walnuts or pecans
  • 35 g / ¼ cup cashews
  • 110 g / ½ cup soft, sticky dates (e.g. Medjool) pitted
  • 20 g / 3 TBSP cocoa powder
  • 1½ tsp vanilla extract
  • 1 tsp maple syrup
  • pinch of salt
  • 35 g / 4 TBSP dried cranberries (preferably sweetened with fruit juice)
  • 100 g / 3½ oz dark chocolate chopped into small pieces (or use dark choc chips)

Instructions
 

  • Whiz the nuts in a food processor to break them down. Add the dates, cocoa powder, vanilla extract, maple syrup and salt. Process until the mixture has formed crumbs that easily stick together when pressed between your thumb and forefinger. Add the cranberries and process until they are roughly chopped. Taste test and add a touch more cocoa or sweetener, if desired. 
  • Line a tray with non-stick baking paper. Scoop ½ TBSP mixture and roll it into a ball, then place on the paper. Repeat with the remaining mixture.
  • Place the chocolate in a heat-proof bowl set over a pan of gently simmering water (make sure the water doesn’t touch the bowl). When the chocolate has melted, switch off the heat.
  • Using a metal spoon, quickly roll each truffle in the chocolate. Place the truffle on a fork and gently shake off the excess chocolate. Place the truffle back on the lined tray. Repeat with the remaining truffles. Chill in the refrigerator until set.
  • If you have any melted chocolate left over, pour it onto a piece of baking paper to form a chocolate ‘puddle’ then chill until set. You can save this for another recipe.
  • Stored in an airtight container, these truffles will keep for weeks in the refrigerator or freezer.
Keyword Dairy-Free, Gluten-Free, Vegan Treats, Vegan Truffles
Tried this recipe?Let us know how it was!

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Vegan Dark Chocolate Cranberry Truffles

If you make these Dark Chocolate Cranberry Truffles (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

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Old Fashioned English Bread Pudding (Vegan | Dairy-Free)

Old Fashioned English Bread Pudding (Dairy Free / Egg Free / Vegan)

Published on by Sharon19 Comments

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Today I’m delighted to be sharing the recipe for one of my favourite childhood treats – Old Fashioned English Bread Pudding. Its name certainly doesn’t do it justice though, as it tastes nothing like bread nor would I describe it as a pudding! Instead, it is more like a sweet, dense fruit cake. It is delicious served with a hot cuppa, and also makes a fantastic energy-boosting snack to stash in your backpacks for hikes and bike rides. I think this year, all of us have been spending a lot more time outdoors and we definitely need some tasty snacks to keep us fuelled and put a spring in our step. This bread pudding definitely fits that bill!

When I first went vegan, I thought that I was going to have to forego this favourite treat of mine, but it turns out that it was really easy to ‘veganise’ my family’s traditional bread pudding recipe. It was simply a case of switching the cow’s milk for plant milk (I use soya), switching the butter for oil, and ditching the egg. I honestly couldn’t tell the difference from the original. I was absolutely over the moon that my beloved bread pudding was back on the menu.

Old Fashioned English Bread Pudding (Vegan | Dairy-Free)

When I was selling my cookbook at local fairs, I would often take some trays of bread pudding to display on our stall, and they would go in a flash. It was a running joke that the bread pudding was our top sales person as people would often buy a slice, then come back to buy the book specifically for that bread pudding recipe!

Since my cookbook is almost out of print,  I thought it would be useful to share the recipe here on the blog, so everyone can enjoy a slice or two of this tasty treat.

Old Fashioned English Bread Pudding (Vegan | Dairy-Free)

It is really easy to make and super cheap too! It is traditionally made with stale bread, but as bread never hangs around long enough in my house to go stale, I buy a cheap loaf of wholemeal bread instead. The supermarkets’ own brand medium-sliced bread only costs about 60p and you need less than a whole loaf to make 16 slices of bread pudding, making it an absolute bargain!

Recipe Card

Old Fashioned English Bread Pudding

Its name certainly doesn't do it justice, as bread pudding neither tastes like bread nor would I class it as a pudding! It's more like a sweet, dense fruit cake. It is delicious served with a cuppa and also makes a fantastic energy-boosting snack for hikes and bike rides. It's super filling, so be sure to cut those squares a modest size!
4.70 from 10 votes
Print Recipe Pin Recipe
Cook Time 2 hours
Hands-on Time 20 minutes
Course Snack, Treat
Cuisine English
Servings 16

Ingredients
 

  • 500 g / 17½ oz wholemeal (whole wheat) bread
  • 600 ml / 2½ cups soya milk
  • 1 TBSP mixed spice
  • ½ TBSP ground cinnamon (or more mixed spice)
  • 500 g / 3½ cups mixed dried fruit e.g. sultanas, raisins, candied citrus peel
  • zest of 1 unwaxed/organic lemon
  • zest of 1 unwaxed/organic orange
  • 50 ml / ¼ cup neutral-flavoured oil (I use organic rapeseed (canola) oil)
  • 100 g / ½ cup unrefined ('golden') caster sugar or coconut sugar
  • 2 TBSP Demerara or turbinado sugar

Instructions
 

  • Crumble the bread into a large mixing bowl. Pour in the milk and continue crumbling the bread until it has completely broken down. Stir in the mixed spice, cinnamon and dried fruits. Set aside for 30 minutes.
  • Preheat the oven to 180C (160C fan) / 350F. Grease and line a 20cm / 8 inch square baking tin with non-stick baking paper. Leave some paper overhanging the edges for easy removal.
  • Add the citrus zest, oil and sugar to the mixing bowl. Stir until thoroughly combined, then tip into the prepared tin. Press down and level with a spatula. Sprinkle the Demerara sugar evenly on top. Bake for 1½ hours, or until a skewer inserted through the middle comes out clean. Leave to cool completely, then remove from the tin and slice.
  • Stored in an airtight container in the fridge, the bread pudding will keep for a week. It also freezes well.
Keyword Dairy-Free, Plant-Based, Vegan, Vegan Bread Pudding, Vegan Snacks, Vegan Treats
Tried this recipe?Let us know how it was!

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Old Fashioned English Bread Pudding

If you make this Old Fashioned English Bread Pudding, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

Sharon xx

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Old Fashioned English Tea Loaf

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Pecan Topped Banana Bread (Dairy-free, Egg-free, Vegan)

Published on by Sharon11 Comments

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I originally posted our Pecan-Topped Banana Bread on the blog way back in 2015 and, to this day, it remains our family’s favourite banana bread recipe! It has a beautiful soft texture (definitely more cake-like than bread!) and cinnamon-spiced flavour. I especially love the pecan topping which adds a tasty crunch to every mouthful.

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Five years old, this web page was in desperate need of a makeover, so I’ve spent this afternoon giving it some love, brightening up the photos and adding a printable recipe insert. 

For those of you that have a copy of the Bit of the Good Stuff Cookbook, this recipe can also be found on p159… it was definitely one I had to include in the book!

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

For banana bread, you want to use over ripe bananas – the blacker the better – so if you’ve got some bananas languishing in the fruit bowl, this is the perfect way to use them up! 

In the centre of the loaf, I’ve added some chopped dates for a touch of caramel-like sweetness. If you wish, you could sub some of the dates for chopped nuts instead. Pecans or walnuts work especially well! 

Recipe Card

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

Though I’ve given this loaf the traditional name of ‘banana bread’, it’s so sweet and moist that it’s definitely more cake-like than bread. I find it makes a lovely afternoon ‘pick me up’ with a cuppa. Kids love it too and it makes a great after-school treat.
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Hands-on Time 15 minutes
Total Time 2 hours
Course Afternoon Tea, Elevenses, Snack, Treat
Cuisine English
Servings 8

Ingredients
 

  • 3 over-ripe medium bananas sliced
  • 58 ml / ¼ cup organic rapeseed (canola) oil (or any other neutral flavoured oil)
  • 80 g / ⅓ cup golden caster sugar or coconut sugar
  • 1½ tsp vanilla extract
  • 210 g / 1½ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 3 tsp ground cinnamon
  • ¼ tsp salt
  • 90 g / ½ cup pitted dates chopped
  • 45 g / ⅓ cup pecans chopped

Instructions
 

  • Preheat the oven to 180C (160C fan) / 350F. Grease and line a 2lb loaf tin with non-stick baking paper or use a non-stick loaf liner.
  • Place the sliced banana, oil, sugar and vanilla extract in a food processor and whiz until smooth (alternatively use a bowl and hand blender).
  • Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large mixing bowl. Tip any remaining wheatgerm from the sieve into the bowl. Stir to combine. Make a well in the middle and pour in the banana mixture. Gently stir until thoroughly combined. Stir in the dates. Tip the mixture into the prepared tin and level with the back of a spoon. Sprinkle the pecans on top and lightly press them into the batter.
  • Bake for 55 minutes, or until a skewer inserted through the middle comes out clean. Leave in the tin for at least 30 minutes, then transfer to a wire rack until completely cooled.
  • Stored in an airtight container, the loaf will keep for five days in the fridge. It also freezes well.
Keyword Banana Bread, Plant-Based, Vegan Cake, Vegan Treats
Tried this recipe?Let us know how it was!

Pin for later ⬇️

Pecan Topped Banana Bread (Dairy-Free | Egg-Free | Vegan)

If you make this Pecan-Topped Banana Bread (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

———————————-

YOU MAY ALSO LIKE…

Old Fashioned English Tea Loaf

Old Fashioned English Tea Loaf (Vegan | Dairy-Free)


Vegan French Toast

Vegan French Toast with Strawberries and Cream

Published on by SharonLeave a comment

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Today’s recipe is for a deliciously decadent French Toast that’s just perfect for serving as a weekend breakfast or brunch. It’s really easy to make and the batter uses just a handful of ingredients. The real challenge at the moment is getting hold of a loaf of bread! (who would have thought eh?) But if you’re able to seek it out, I would highly recommend using sourdough as it takes this toast to the next level! ✨

Vegan French Toast

Back in October 2018 I had my first experience of vegan French Toast at The Canvas Cafe in London. It was honestly one of the best breakfasts I’ve ever eaten! (and I’m so glad I took a photo before I devoured it… I have so many fond memories when I look at that photo.) I vowed that one day I would have to try and recreate this deliciousness at home.

Vegan French Toast at the Canvas Cafe

But there it languished on my ever growing ‘to do’ list… until last month when I spotted this ‘Peaches & Cream Sourdough French Toast’ in the Vegan Life magazine. The recipe looked pretty simple and I happened to have all the batter ingredients in the pantry so I was excited to give it a try! The next time we went grocery shopping, I managed to get my hands on a wholemeal sourdough, which was a win as it was pretty much the last loaf of bread left in the shop!

Vegan French Toast

* Disclaimer: Vegan Life kindly sent me a complimentary copy of this magazine

It turns out that vegan French Toast is so easy to make! It is literally a matter of whizzing the handful of batter ingredients in a high speed blender (I used my Optimum Nutri Force Extractor), then dipping the bread in the batter and frying it.

Kala Namak is totally optional, but if you want some ‘eggy’ flavour in your vegan French Toast then a pinch of this salt will do the trick. It’s really cheap and you can purchase it from Asian grocery stores or online. I purchased a 100g bag from Amazon UK and it cost just a couple of pounds. Be warned, it is very potent stuff so a little goes a long way!

The French Toast is especially good topped with some Coconut Whipped Cream, slices of fresh berries or some berry compote and a drizzle of maple syrup.

Can’t wait to see how you decide to top it!

Recipe Card

Vegan French Toast

Vegan French Toast with Strawberries and Cream

This vegan version of French Toast makes a delicious weekend breakfast or brunch. We love to top it with a generous dollop of coconut whipped cream, sliced berries and a drizzle of maple syrup. We would love to see how you decide to top it!
Print Recipe Pin Recipe
Hands-on Time 15 minutes
Total Time 15 minutes
Course Breakfast, Brunch, Elevenses
Cuisine French
Servings 2

Ingredients
 

  • 240 ml / 1 cup plant-based milk (we used soya milk)
  • 2 TBSP chia seeds
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • pinch of kala namak (aka black salt) to impart an ‘eggy’ taste, optional
  • 4 slices of sourdough bread (we used wholemeal sourdough)
  • 1 TBSP dairy-free butter

Suggested Toppings

  • Coconut Whipped Cream*
  • Slices of strawberry or your favourite fresh fruits. (Compote made from frozen berries is also delicious on this toast!)
  • Drizzle of maple syrup

Instructions
 

  • Add all the batter ingredients – milk, chia seeds, cinnamon, vanilla extract, pinch of kala namak (if using) – to a high speed blender and whizz until smooth. Pour into a wide shallow container.
  • Place two slices of bread in the batter. After a few seconds, flip to coat the second side, making sure all areas of the bread are coated.
  • Heat ½TBSP vegan butter in a non-stick frying pan (skillet) on medium heat. Swirl the pan to ensure the bottom is covered entirely in butter, then place the two slices of bread in it. Cook for 3 minutes on each side, or until golden brown. To flip the bread, carefully loosen it first using a slotted turner to ensure all the lovely batter stays on the bread.
  • Transfer to a plate and place in the oven on low heat to keep it warm while you prepare the next two slices of bread. Coat the bottom of the pan in another ½ TBSP vegan butter and repeat the process as above.
  • Once the French Toast is ready, arrange on plates with your chosen toppings and serve.

Notes

This recipe has been lightly adapted from the ‘Peaches & Cream Sourdough French Toast’ that featured in the Vegan Life magazine Issue 60 March 2020. The recipe was originally published in Incredible Plant-Based Desserts: Colourful Vegan Cakes, Cookies, Tarts and other Epic Delights by Anthea Cheng
* My easy Coconut Whipped Cream recipe can be found here.
Keyword Dairy-Free, Egg-Free, Plant-Based, Vegan, Vegan French Toast
Tried this recipe?Let us know how it was!

Nutritional Breakdown

N.B. The above values are estimates. The actual nutritional values will vary depending on the brands and ingredients used.

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Vegan French Toast

Big thank you to Vegan Life magazine and Anthea Cheng for inspiring today’s post! ✨ 

If you make this Vegan French Toast, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love,

You might also like…

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Pret’s Vegan Dark Chocolate and Almond Butter Cookies

Published on by SharonLeave a comment

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Happy Easter everyone! Today, I’m excited to be sharing with you the recipe for Pret’s world famous Dark Chocolate and Almond Butter Cookie! 🍪 This has to be one of the best cafe cookies available, and one of my personal favourites! Fresh from the oven, this decadent chocolate cookie is crunchy on the outer edge, gooey in the middle with melting chunks of dark chocolate and crunchy almond pieces throughout. It’s so good!

Home-Made Vegan Pret Chocolate Almond Cookies
Continue reading “Pret’s Vegan Dark Chocolate and Almond Butter Cookies” →
Vegan Sri Lankan Curry

Sunny Sri Lankan Curry (Vegan)

Published on by Sharon1 Comment

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Today I’m sharing the recipe for a delicious plant-based curry that is filled with sunshine colour. The stars of this dish are butternut squash and red pepper, which are roasted in warming spices to bring a richness and depth of flavour. The sauce is coconut based, adding the touch of sweetness and creaminess that we associate with Sri Lankan curries. I’ve kept the recipe mild enough to suit all family members, but feel free to crank up the heat by adding some fresh chilli.

Vegan Sri Lankan Curry

The inspiration for today’s post was a recipe that I spotted in February’s Vegan Life Magazine. With its vivid oranges and reds, this curry looked so appealing! It also reminded me of Deliciously Ella’s Sri Lankan Curry, which has been on my ‘to try’ list for ages now. Rather than buying new ingredients that I wouldn’t normally purchase, I decided to use the recipes from Ella and Vegan Life magazine as inspiration to create my own version of this delicious-looking curry.

Vegan Sri Lankan Curry


* Disclaimer: Vegan Life kindly sent me a complimentary copy of this magazine

And I was so happy with how it turned out! The colours and flavours of this curry are beautiful!! I used a mix of spices that I always have on hand (turmeric, chilli, cinnamon, curry powder and mustard seeds) which gave the dish the warm, sweet and spicy flavour that I associate with Sri Lankan-style curries. I also chose to add some marinated tofu to increase the protein content. The texture and flavour of the tofu worked really well in this curry, so I will definitely use it again in the future!

Since I first made this curry last month, I’ve gone on to make it twice more already! It’s been a big hit with family and friends, so I know I’ll be making it many more times in the future. This recipe is a keeper! I hope you enjoy it as much as we do! 

Recipe Card

Vegan Sri Lankan Curry

Sunny Sri Lankan Curry (Vegan)

Filled with beautiful sunshine colour and delicious flavours, this curry is sure to be a crowd pleaser! It’s easy to make and suitable for preparing in advance. I’ve kept it mild enough to serve to children, but feel free to ramp up the heat by adding some fresh chilli. We love to serve it on a bed of brown rice.
Print Recipe Pin Recipe
Hands-on Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine Sri Lanka
Servings 4

Ingredients
 

  • 800 g / 5 cups butternut squash peeled and sliced into bite-size chunks (no bigger than 1 inch / 2.5cm)
  • 1½ TBSP extra virgin olive oil
  • ½ tsp ground turmeric
  • ½ tsp mild chilli powder
  • ½ tsp ground cinnamon
  • 1 tsp mild curry powder
  • 1 tsp black mustard seeds
  • 1 large red onion diced
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 200 g / 7 oz marinated tofu or other protein source, sliced into chunks [See note *]
  • 400 ml / 14 oz can coconut milk
  • 120 ml / ½ cup vegetable stock (broth)
  • 2 red bell peppers (or use a mixture of colours) deseeded and sliced into chunks
  • 2 handfuls (about 60g) of baby spinach
  • salt to taste

Instructions
 

  • Preheat the oven to 430F / 220C (200C fan). Line a large roasting tin with non-stick baking paper.
  • Arrange the squash in the roasting tin and sprinkle the spices (turmeric, chilli powder, cinnamon and curry powder) and 1 TBSP oil on top. Give it a good stir to ensure the squash is thoroughly coated in the spices then roast for 20 minutes.
  • Meanwhile, gently heat ½ TBSP oil in a large saucepan. Add the mustard seeds and cook until they start to pop. Stir in the onion and cook for a couple of minutes until it starts to soften (add a splash of water if it starts to stick). Add the garlic and ginger (and fresh chilli, if using) to the pan, and continue cooking for one minute. Finally add the tofu chunks (or other protein source), the coconut milk and vegetable stock. Bring to the boil then reduce the heat to low, partially cover with a lid and gently simmer for about 10-15 minutes.
  • Once the squash has roasted for 20 minutes, add the bell pepper to the roasting tin and stir through. Continue cooking until for another 10 minutes or so, until both the squash and pepper are tender.
  • Tip the roasted vegetables into the saucepan and stir through to coat in the coconut milk. Simmer for a couple of minutes to allow the flavours to meld. Finally, add the spinach and stir through until it wilts.
  • Taste test and season with salt, if desired.
  • Any leftovers can be stored in the fridge for up to three days (be sure to check the storage instructions for the tofu or other protein source that you are using).

Notes

* We used Dragonfly Organic Marinated Tofu 
Keyword Dairy-Free, Easy Vegan Meals, Family Friendly, Gluten-Free, Plant-Based, Vegan Curry
Tried this recipe?Let us know how it was!

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Vegan Sunny Sri Lankan Curry

If you make this Vegan Sunny Sri Lankan Curry, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

Big thank you to the Vegan Life magazine and the lovely Ella Mills for today’s recipe inspiration! ✨ 

With love,

Sharon xx