Tag: dairy-free

Yasai Cha Han

Wagamama-Inspired Yasai Cha Han Donburi (Brown Rice Bowl with Stir-Fried Veggies and Tofu)

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In early Summer, my family were eagerly anticipating a trip to Wagamamas. On the way there, we psyched each other up, talking about how much we were looking forward to tucking into our favourite Wagamama dish – the Yasai Cha Han Donburi. Upon arrival, the waiter showed us to our seats and handed us the menu. Our eyes immediately moved to the spot where the dish is usually listed, but it wasn’t there. We scanned both sides of the menu but it was nowhere to be seen. We called over the waiter and he explained that they had a new summer menu. Sadly, the Yasai Cha Han Donburi hadn’t made the cut.

Has that ever happened to you? Where you’re looking forward to tucking into your favourite dish at a restaurant, or you specifically go to that restaurant because you’re craving a dish… only to find that it’s been taken off the menu. It’s happened to my family a few times and it’s always such a bummer.

Stir Fry Veg

Well this time, I decided to look on the bright side. I’d been meaning to try my hand at making the Yasai Cha Han Donburi at home for a while, and now was the perfect opportunity. I could still remember what the bowl tasted like and its main components, so I set to work re-creating it.

One of my favourite parts of the bowl is the flavouring added to the rice, so I really wanted to nail this part. I chose to use two of my favourite pantry staples as the basis of the dressing – Clearspring Organic Tamari Sauce and Meridian Organic Toasted Sesame Oil. The tamari provides the ‘umami’ flavour, while the toasted sesame oil add a touch of smokiness. I then added a tablespoon each of maple syrup and rice vinegar for some ‘sweet ’n’ sour’ flavour, and finished it off with a sprinkling of garlic granules. I was extremely happy with the way the dressing turned out. For me, it’s the perfect compliment to a Japanese-inspired rice bowl.

For this dish, I prefer to use original tofu, which I press for 30 minutes then pan-fry. If you’ve not cooked tofu from scratch before, rest assured that it’s not difficult at all. I’ve given some tips in the recipe below of how I do it.

Pan Fried Tofu

I absolutely adore this rice bowl, and it’s been a huge hit with the rest of the family too. I’ve made it multiple times these past couple of months and we never tire of it. The flavour is as good (if not better, in my humble opinion hehe) than the Wagamama version. It’s far cheaper too!

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Yasai Cha Han

Wagamama-Inspired Yasai Cha Han Donburi (Brown Rice Bowl with Stir-Fried Veggies and Tofu)

This recipe was inspired by Wagamama’s Yasai Cha Han Donburi which, at the time of writing, has sadly been taken off their menu. No matter though, as this version is just as delicious and a fraction of the cost.
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Hands on time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Japanese
Servings 3

Ingredients
 

  • 1 block firm tofu (about 400g / 14 oz)
  • 300 g / 1½ cups brown rice rinsed and drained
  • 750 ml / 3 cups water
  • ½-1 TBSP toasted sesame oil
  • ¼ tsp garlic granules or garlic powder
  • pinch of salt
  • 1 medium onion sliced
  • 175 g / 1 cup sweetcorn (I use canned)
  • 1 sweet romano pepper or red bell pepper
  • handful of sugar snap peas

Dressing

  • 3 TBSP tamari or reduced-salt soy sauce
  • 1 TBSP toasted sesame oil
  • 1 TBSP rice vinegar or substitute with another white vinegar
  • 1 TBSP maple syrup
  • ½ tsp garlic granules or powder
  • Slices of pickled radish for garnish (optional)

Instructions
 

  • Press the tofu for 30 minutes (See Note 1).
  • Cook the rice (see Note 2).
  • Prepare the dressing: Place all the dressing ingredients in a small bowl and whisk together with a fork.
  • Once pressed, slice the tofu into eight long rectangles. (I find it far easier and quicker to pan-fry and flip eight pieces of tofu rather than a panful of tofu cubes).
  • Heat ½ TBSP sesame oil in a large non-stick frying pan (skillet) on medium-high heat. Once the oil is hot, place the tofu in the pan (be careful as the oil may spit). Flip the tofu over, so that both sides are coated in oil. Sprinkle the garlic granules and a pinch of salt over the tofu. Leave to cook until golden brown on the underside, then flip over and cook until browned on the second side. Transfer to a plate and slice into bite-size pieces. Place in a warm oven while you prepare the veggies.
  • Add a splash more oil to the pan, if needed. Add the onion and stir fry on medium heat for 2 minutes. Add the sweetcorn and continue stir frying until it just starts to brown. Finally, add the sweet romano (or bell) pepper and sugar snap peas to the pan and stir fry until warmed through. Stir in 1 TBSP of the dressing and set aside.
  • Once the rice is ready, tip into a large bowl. Drizzle in the remaining dressing and stir through until thoroughly coated. Add the veggies and tofu and stir through. Divide between four bowls. Garnish with picked radish (if desired) and serve.
  • 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.

Notes

Note 1: Pressing tofu: Here’s my preferred way to do it (since I don’t have a tofu press): Slice the block of tofu through the middle into two equal halves. Place the tofu on a rimmed baking tray. Place a chopping board on top of the tofu, followed by a heavy object to weigh it down. The water collects in a pool round the tofu. After 30 minutes, drain off the liquid. Give the tofu a quick pat with kitchen paper to soak up any residual liquid, then it’s good to go.
Note 2: Cooking brown rice: My preferred way to do this is using the absorption method. Here’s how I do it: Place the rinsed rice in a large, heavy-bottomed saucepan along with the water. Bring to the boil, then reduce the heat and simmer uncovered for 10 minutes. Reduce the heat to very low, cover with a tight-fitting lid and cook for a further 20 minutes. When air pockets have appeared in the rice, it’s ready. Remove from the heat and leave to rest for 5 minutes, covered with the lid.
Keyword Dairy-Free, Easy Vegan Meals, Rice, Tofu, Vegan Dinners
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Yasai Cha Han Donburi

Big thank you to Suma for supplying me with the gorgeous ingredients for this bowl. It’s hugely appreciated!

Much love,

Sharon xx

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Chocolate Banana Ice Cream Cup (Vegan)

Chocolate Banana Ice Cream Cups (Vegan / Dairy-Free)

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I love making chocolate banana ice cream! (aka ‘Nicecream’)  It’s so simple and cheap to make (costing literally a few pence per serving), yet it feels like a real treat. It also happens to be packed full of healthy ingredients, including an array of minerals and antioxidant goodness.

I’ve been making banana ice cream for a few years now, and have learnt a few tricks along the way to make the process even quicker and easier. For example, I used to slice the bananas into discs and arrange them in single layers in freezer bags prior to freezing, however I’ve since discovered that whole bananas can easily be sliced from frozen using a sharp knife! These days, I simply pop whole bananas in the freezer stacked in plastic containers with a layer of parchment paper in between to stop them sticking together.

For ice cream desserts, I’ve also learnt to reduce the amount of milk that I add to the bananas so that it can be served instantly as soft-serve. When I’m in the mood for banana ice cream, the last thing I want to do is wait two hours for it to freeze.

Chocolate Banana Ice Cream (Vegan)

For a more ‘grown up’ banana ice cream dessert, I love the idea of adding some strong coffee into the blend to create a mocha flavour. You could even serve it in an Espresso Cup to make it look extra fancy. If serving to children, however, it’s probably best to forego the coffee otherwise they may be up all night buzzing from the caffeine!

One of my personal favourite (kid-friendly) additions to banana ice cream is nut butters. Almond, hazelnut and peanut butters all add a gorgeous flavour as well as lending some extra creaminess to the blend.

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Chocolate Banana Ice Cream Cup (Vegan)

Chocolate Banana Ice Cream Cups

These chocolate banana ice cream cups are simple and cheap to make, yet they look and taste decadent. They contain lots of healthy goodness, including an array of minerals and antioxidants. Both kid- and adult-approved, these cups make a great dessert.
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Hands-on time 5 minutes
Total Time 5 minutes
Course Dessert, Healthy Snacking, Treat
Servings 4

Ingredients
 

  • 3-4 very ripe frozen bananas
  • 60 ml / ¼ cup non-dairy milk
  • 26 g / 4 TBSP cacao or cocoa powder
  • 1 tsp vanilla extract
  • 1 TBSP maple syrup
  • 2-3 TBSP almond, hazelnut or peanut butter optional

Suggested toppings:

  • dark chocolate sliced into thin shards

Instructions
 

  • Slice the frozen bananas into coins.
  • Whiz the bananas in a food processor to break them up. Add the remaining ingredients and blend for a couple of minutes until smooth. Stop now and then to scrape down the sides. For a while it may look like it’s not going to blend smooth but be patient, it will! Taste test and add a touch more sweetener, if desired.
  • Divide between four ramekins. Decorate with dark chocolate. Serve immediately as soft serve, or place in the freezer to firm up. If left for two hours or more, the ice cream will freeze solid so leave at room temperature for 15 minutes before serving to allow it time to soften.
Keyword Dairy-Free, Easy Vegan Desserts, Gluten-Free
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Chocolate Banana Ice Cream (Vegan)

As well as banana ice cream for dessert, I love eating it for breakfast too! You’ll find one of my all-time favourite ice cream breakfast bowls  – banana, mango, cinnamon and chia – on page 33 of the Bit of the Good Stuff cookbook. I’ve made this bowl so many times already this summer! I find it’s the perfect cool-down breakfast after a hot morning run.

Another favourite is this Chocolate Banana Ice Cream Bowl

Chocolate Banana Ice Cream Smoothie Bowl (Vegan / Dairy-Free)

Do you make banana ice cream? If so, I’d love to hear about your favourite add-ins and flavours!

With love,

Sharon xx

Vegan Pear and Yogurt Cake (Dairy-Free / Egg-Free)

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In today’s post, I’m sharing a recipe for a delicious Pear and Yogurt Cake. While simple to make, this cake looks pretty impressive with its glistening pear and cinnamon-speckled top. The cake itself has a beautifully moist, light and fluffy texture and is flavoured with hints of vanilla and almonds.

I know some people with gluten sensitivities are able to tolerate spelt flour and this cake works just perfectly with white spelt flour. Otherwise regular plain (all-purpose) flour or even a combination of half white/plain flour and half wholemeal or chapatti flour works great.

Vegan Pear and Yoghurt Cake

The inspiration for this cake was a visit during May half-term break to one of my favourite cafes in Bristol – Roll for the Soul. This community-run cafe also houses a cycle workshop and event space. It has a great atmosphere and lovely food and coffee, so I highly recommend a visit if you’re in the area [UPDATE: Sadly Roll for the Soul closed down in September 2017 ]

Roll for the Soul is in one of my favourite districts of Bristol. We often head over there to check out the street art. One of my favourite street artists is Silent Hobo and I actually bumped into him a few weeks ago at Montpelier Railway station where he was putting the finishing touches to this mural. Isn’t it beautiful?

Silet Hobo Mural Montpelier Bristol

Last week, at Roll for the Soul, I had my first-ever slice of Pear Cake and it was so delicious that I couldn’t wait to try re-creating it at home. Back in Bath, I headed to the fruit & veg market stall in Kingsmead Square where I spotted these beauties which would be just perfect for topping a cake.

Pears

I’m pretty sure the Pear Cake I had at Roll for the Soul had a hint of almonds, so I decided to use my Orange & Almond Cake recipe (a reader favourite!) as the basis for creating my Pear Cake. I switched the milk for yogurt, reduced the amount of ground almonds to give it a more ‘spongy’ texture and tweaked the wet/dry ingredient ratio. The resulting cake turned out beautifully!

It slices well too. It can be picked up but, for me, this is the kind of cake that’s best eaten with a fork. Far more elegant that way!

Vegan Pear and Yoghurt Cake

Just in case it was a fluke or ‘beginner’s luck’, I made two more cakes to check the recipe. Again, both cakes came out perfect so I’m now happy to release the recipe into the world. I hope you have as much success with it as I have.

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Pear and Yogurt Cake (Dairy-Free / Egg-Free / Vegan)

This cake is simple to make, but looks pretty impressive with its glistening pear and cinnamon-speckled top. I’m sure it will wow your friends and family! It would be a great cake to take along to a dinner party or for afternoon tea.
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Hands-on time 20 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Servings 10

Ingredients
 

Wet ingredients

  • 250 ml / 1 cup natural/plain soya yogurt (I use Alpro)
  • 2 tsp apple cider vinegar
  • 100 g / ½ cup golden caster (unrefined cane) sugar
  • 80 ml / ¼ cup maple syrup or maple blend. (I often use Clarks Original).
  • 100 ml / ½ cup organic rapeseed, canola oil or other neutral-tasting oil
  • 1 tsp almond extract
  • 1 tsp vanilla extract

Dry ingredients

  • 280 g / 2 cups white spelt flour (or substitute with plain (all-purpose) flour or half plain flour and half wholemeal (wholewheat) flour)
  • 1½ tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • ½ tsp salt
  • 50 g / ½ cup ground almonds (almond meal)

Topping

  • 1-2 ripe pears
  • generous pinch of ground cinnamon

Glaze

  • 2 TBSP unrefined sugar
  • 4 TBSP water
  • ¼ tsp vanilla extract
  • 1 tsp cornflour (corn starch)

Instructions
 

  • Preheat the oven to 180C (160C fan) / 350F. Grease a 23cm / 9 inch cake tin and line the bottom with non-stick baking paper.
  • In a large mixing bowl, whisk together all the wet ingredients. Taste test and add a touch more almond extract, if desired.
  • In a separate bowl, mix together all the dry ingredients except the ground almonds.
  • Slice the pears ready for the topping. To do this, I slice the pears into halves, then quarters. Using a sharp knife, scoop out the core. Place the pears cut side down on a chopping board, and slice into even-sized thin slices.
  • Sift the dry ingredients into the wet ingredient bowl and stir through to combine (but do not overmix). Add the ground almonds and stir through.
  • Tip the batter into the prepared tin and use a silicone spatula to distribute it evenly. Arrange the pear slices on top, then add a light sprinkle of ground cinnamon.
  • Place on the centre rack in the oven and bake for 50-55 minutes, or until a skewer inserted through the middle comes out clean.
  • While the cake is cooling, prepare the glaze. In a small bowl, mix 1 TBSP water with the cornflour until dissolved. Add the remaining water, sugar and vanilla extract to a small pan over medium heat. Once the sugar has dissolved, whisk in the cornflour paste. Gently bring to the boil, whisking continuously. When the mixture has thickened slightly remove from the heat.
  • Use a silicone pastry brush to lightly coat the top in the glaze (you won’t need to use all the glaze). Leave the cake in the tin until it has completely cooled (it will firm up as it cools), then transfer to an airtight container. The cake will keep for 5 days in the refrigerator. It also freezes well.
Keyword Dairy-Free, Egg-Free, Vegan Baking, Vegan Cake
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Vegan Pear and Yogurt Cake

I’m sharing this recipe with the Suma Blogger’s Network. Big thank you to the lovely people at Suma for supporting Bit of the Good Stuff and for supplying ingredients for my kitchen experiments.

If you bake this Pear and Yogurt cake, 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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Vegan Sultana Banana Pancakes

Sultana Banana Mini Pancakes (Vegan)

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Today I’m sharing a recipe for Sultana Banana Mini Pancakes ❤️ They are quick, easy to make and use basic pantry ingredients. They’re perfect for serving as a weekend breakfast or for ‘elevenses’. Me and Lil’ L have made them three times so far and they have proven to be a big hit with the family.

Have you tried adding sultanas to pancake batter before? They work beautifully in these American-style fluffy pancakes. In fact, I loved them so much that I ended up adding more than the original recipe called for.

The original recipe is from Kate Ford’s new cookbook ‘Vegan in 15’ and was published in this month’s Vegan Life magazine.

Check out that cute pancake stack!

Vegan Life Issue 24 Pancakes

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

And below is my little pancake stack, before the obligatory drizzle of maple syrup. As you can see, I still haven’t learnt the art of food styling 😊 I still just plonk the food on a plate or in a bowl and click the shoot button on the camera.

Well at least you know how they will turn out when you make them, and the pancakes themselves look pretty similar to the ones above, don’t you think? I just need to work on the presentation.

Sultana Banana Pancakes

I did tweak Kate’s pancake recipe ever so slightly, increasing the quantity of sultanas (as we were enjoying them so much!) and omitting the nuts from the batter (so we could keep them as an option for sprinkling on top instead). I found that the flour conversion from grams into cups in the Vegan Life magazine was slightly off (according to my scales and cups anyhow!) so I’ve taken this into account in the recipe I share below.

Vegan Sultana Banana Pancakes

I usually get nine pancakes out of the batter, which means three pancakes each for me and the boys.

As soon as the photoshoot was over, you can guess where these three ended up.

Sultana Banana Pancakes

Recipe Card

Vegan Sultana Banana Pancakes

Sultana Banana Mini Pancakes (Vegan)

These mini pancakes are perfect for serving as a weekend breakfast or for ‘elevenses’. The recipe is lightly adapted from the Banana and Pecan Pancakes recipe in Kate Ford’s Vegan in 15. We love these pancakes with sultanas in the batter and chopped nuts as an optional topping, but feel free to add 2 TBSP chopped pecans into the batter as per the original recipe.
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Hands-on time 20 minutes
Total Time 20 minutes
Course Breakfast, Elevenses, Snack
Servings 8 mini pancakes

Ingredients
 

  • 1 ripe banana chopped into chunks
  • 150 ml / ⅔ cup soya, nut or oat milk (I use fortified soya milk)
  • 120 g / 1 scant cup self-raising flour
  • 1 tsp maple syrup plus extra for drizzling
  • pinch of salt
  • 4 TBSP sultanas
  • neutral-flavoured oil for frying I use organic rapeseed (canola oil or sunflower oil)

Optional topping

  • chopped walnuts or pecans

Instructions
 

  • In a blender or food processor, blitz the banana, milk, flour, syrup and salt into a smooth batter. Pour into a jug and stir in the sultanas.
  • If possible, use two frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and heat on medium heat. To check the pan is hot enough, flick a few drops of water into the pan. If they sizzle, the pan’s ready.
  • Pour the batter into three separate circles to create mini pancakes (I use my ice cream scoop – one scoop per pancake). Cook for a minute or so until the underneath is golden brown, then flip over and cook for a further minute. Pop them in a warm oven while you prepare the remaining pancakes.
  • Drizzle with syrup, sprinkle on some chopped nuts (if desired) and serve.
  • These pancakes will keep for 3 days in the refrigerator. Gently heat through before serving.
Keyword Dairy-Free, Egg-Free, Vegan Pancakes
Tried this recipe?Let us know how it was!

Have a great weekend everyone!

With love,

Sharon xx

Vegan Orange Drizzle Cake (Dairy-Free)

Orange Drizzle Cake (Vegan / Dairy-free / Egg-free)

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Back in 2013, I shared the recipe for a Lemon Drizzle Cake that I baked for my mum for Mother’s Day. It proved to be a big hit with my readers and, four years later, it’s still one of the most popular recipes on my blog!

Though I made it specifically with my mum in mind, the Lemon Drizzle quickly became my husband’s favourite cake. It’s the one he’s requested every birthday…  even though his birthday is a week before Christmas and Lemon Drizzle feels like a Spring-time cake (well, to me anyway!) Recently, however, I made an adaptation of the Lemon Drizzle and, after tasting it, my husband declared that THIS one may just be his new favourite!

Vegan Orange Drizzle Cake (Dairy-Free)

With a few little tweaks, I transformed the Lemon Drizzle into an Orange Drizzle speckled with poppy seeds  It still has the beautiful, moist consistency and light texture, but the flavour is of course orange rather than lemon. Rather than ‘zingy’ like the Lemon Drizzle, this one is more sweet and fruity. It reminds me of summer and sunshine. So maybe Lemon Drizzle will be my spring-time cake, and Orange Drizzle will be the summer-time version. But, of course, you can eat it whenever you like. I know we’ll be eating it in December 😉

Oh, and this cakes smells amazing as it’s baking. It fills the house with this beautiful orangey aroma!

Vegan Orange Drizzle Cake (Dairy-Free)

I’ve made this cake at least five times in the past few weeks. I’ve given it as gifts, taken it on our travels when visiting family, and shared it with friends on coffee mornings. It’s always received great compliments. It’s also been road-tested and approved by my mum. I took it to her on our last visit to Dorset and she really enjoyed it! When I got home, she’d already emailed asking for the recipe.

I hope you love this recipe as much as we do!

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Vegan Orange Drizzle Cake (Dairy-Free)

Orange Drizzle Cake (Vegan / Dairy-free / Egg-free)

Wonderfully moist and citrus-kissed, this vegan orange drizzle cake with poppy seeds is simple to make using pantry staples. Tangy, sweet, and freezer-friendly—perfect for sharing, gifting, or enjoying anytime!
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Hands on time 15 minutes
Total Time 2 hours
Course Afternoon Tea, Treat
Servings 8

Ingredients
 

  • 200 g / ¾ cup + 3 TBSP unrefined cane sugar (I use golden caster sugar)
  • 40 g / 2 TBSP maple syrup
  • 70 g / ⅓ cup organic rapeseed (canola) oil or other neutral-flavoured oil
  • 240 ml / 1 cup soya milk
  • 2 tsp apple cider vinegar
  • 1 tsp orange extract
  • 30 ml / 2 TBSP freshly squeezed orange juice
  • zest of 1 unwaxed/organic orange
  • 250 g / 1¾ cups white spelt flour or plain (all purpose) flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 TBSP poppy seeds

Drizzle

  • 2 TBSP freshly squeezed orange juice
  • 2 TBSP Demerara or turbinado sugar

Instructions
 

  • Grease and line a 2lb loaf tin with non-stick baking paper (or use a non-stick loaf liner). Preheat the oven to 190C (170C fan) / 375F.
  • In a mixing bowl, whisk together the sugar, syrup, oil, milk, vinegar, orange extract and orange juice until fully combined. Stir in the orange zest.
  • Sieve one third of the dry ingredients (flour, baking powder, salt) into the bowl and whisk to combine. Repeat with the remaining two thirds, whisking each time. Stir in the poppy seeds.
  • Tip the mixture into the prepared tin. Place on the middle shelf in the oven and bake for 50 minutes, or until a skewer inserted into the middle comes out clean.
  • Whisk together the drizzle ingredients. When the cake is baked, pierce all over with a skewer. Distribute the drizzle evenly over the top of the cake. Allow to cool in the tin for at least an hour (it will firm up as it cools), then transfer to a wire rack.
  • Once completely cooled, slice and serve or transfer to an airtight container. The cake will keep for a week in the refrigerator (I find it tastes even better a day or two after it’s been baked!) It also freezes really well.
Keyword Dairy-Free, Egg-Free, Vegan Baking, Vegan Cake
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Vegan Orange Drizzle Cake (Dairy-Free)

Here in the UK, it’s Mother’s Day on Sunday so, if anyone would like to bake their mums a cake, this Orange Drizzle would be a great option (or you could go for the trusty Lemon Drizzle).

Happy Mother’s Day to all the mums out there!  ❤️

With love,

Sharon xx

Blueberry Vanilla Chia Pudding

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If you’re looking for a sweet treat that feels indulgent yet nourishes you from the inside out, this Blueberry Vanilla Chia Pudding is just the thing. It’s one of our family favourites—simple to make, beautifully creamy, and bursting with vibrant flavour. We often enjoy it as a weekday dessert, but it’s wholesome and filling enough to serve for breakfast too. What better way to start the day than with something this delicious?

This recipe features in the ‘Breakfast and Elevenses’ chapter of the Bit of the Good Stuff cookbook, and it’s one we come back to time and again. Since the book’s launch four months ago, I’ve been incredibly touched by the response. Your kind messages, glowing reviews, and word-of-mouth recommendations have truly blown me away!

We’ve even received multiple repeat orders—some readers are already on their third copy! It’s so heartening to see the book being shared with friends, family, and colleagues. One lovely reader took her copy into work, and after it made the rounds in her office, four more orders came in. Stories like this absolutely make my day. Thank you so much for spreading the word and sharing a Bit of the Good Stuff with those around you ❤️

The book’s also been receiving some wonderful press, both nationally and locally. One of the most exciting moments so far was seeing Bit of the Good Stuff featured in the April 2017 issue of Vegetarian Living magazine. Not only was the book named in their roundup of Future Classics – New Releases You Might Just Want to Keep Forever, but one of my personal heroes—ultramarathon runner and animal sanctuary founder Fiona Oakes—chose it as her favourite cookbook. What an incredible honour!

Vegetarian Living Magazine

But back to today’s recipe…

This Blueberry Vanilla Chia Pudding is as nourishing as it is pretty. It’s packed with plant-based goodness, including omega-3s from the chia seeds, and antioxidants from the blueberries.

I love to add a spoonful of ‘Goji Nut Sprinkles’ on top for a pop of colour, crunch, and extra nutrients. The combination of chewy berries and toasted nuts adds such a lovely contrast to the soft, creamy pudding.

This recipe is so simple to prepare. It’s perfect for busy weekdays when you want something quick, healthy, and satisfying.

Recipe Card

Blueberry Vanilla Chia Pudding

Dessert for breakfast anyone? This creamy pudding is packed with nutrient-rich ingredients that provide slow release energy and keep you feeling full for hours. What a great way to start the day! You can easily make it the night before and store it in the refrigerator for a fast ‘grab and go’ breakfast. We also love to serve this pudding as a quick weekday dessert.
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Hands on time 5 minutes
Total Time 20 minutes
Course Breakfast, Dessert, Healthy Snacking
Servings 2

Ingredients
 

  • 240 ml / 1 cup fortified soya milk or other plant milk
  • 3 TBSP chia seeds
  • 40 g / ¼ cup raw cashews
  • ¾ tsp vanilla extract
  • 2 soft sticky dates (e.g. Medjool) pitted
  • pinch of salt
  • 70 g / ½ cup frozen blueberries
  • maple syrup optional

Suggested toppings

  • Goji Nut Sprinkles (see recipe below); Granola

Instructions
 

  • First soften the cashews in freshly boiled water for 15 minutes or so. 5 minutes before the end of the soaking time, add the dates. Drain thoroughly.
  • Place all the ingredients in a high speed blender, starting with the milk. Give the ingredients a stir so that they are coated in milk. Start blending on low speed to break up the nuts and dates, then blend on high speed for a couple of minutes until completely smooth. Stop now and then to scrape down the sides. Taste test and add a splash of maple syrup, if desired.
  • Scoop into two small bowls or ramekins and sprinkle on your desired toppings. The puddings can either be served immediately or chilled in the refrigerator for up to 24 hours. If storing in the refrigerator, cover the bowls to make them airtight. This will ensure the puddings keep their vibrant purple colour.
Keyword Chia Pudding, Dairy-Free, Easy Vegan Desserts, Healthy Snacking, Vegan Breakfast
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Goji Nut Sprinkles

These sprinkles come in handy when you need a quick topping to ‘dress up’ a breakfast or dessert. They’re especially suited for children as the pieces are broken up nice and small.
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Hands on time 5 minutes
Total Time 5 minutes
Servings 10

Ingredients
 

  • 4 TBSP toasted coconut chips
  • 2 TBSP pecans
  • 4 TBSP toasted flaked almonds
  • 4 TBSP dried goji berries

Instructions
 

  • Place the coconut chips, pecans and 2 TBSP of the almonds in a bowl and crush them between your fingers to break them up.
  • Add the remaining 2 TBSP of almonds and the goji berries to a mini food processor and whiz into crumbs (I use the bowl attachment that came with my hand blender).
  • Combine all the ingredients and transfer to an airtight jar. Store in the refrigerator where they will keep for weeks.
Tried this recipe?Let us know how it was!

 I hope you enjoy this pudding as much as we do! If you give it a try, I’d love to hear what you think. Feel free to leave a comment below, or tag me in your photos on social media—I always love seeing your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.   

With love and gratitude,

Sharon xx