Tag: Gluten 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
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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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Chocolate Orange Energy Balls

Published on by Sharon3 Comments

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As many of you will know, I am a big fan of home-made energy balls. Not only are they delicious, but they also happen to be packed full of nutrient-rich ingredients such as oats, dates and nuts that help to boost our energy levels, and support good health in general. Each ball is filled with protein, heart-healthy fats, complex carbohydrates, fibre, plus a whole host of minerals and antioxidant compounds. It’s amazing just how much goodness fits inside one little ball!

Healthy AND delicious? That’s definitely my favourite kind of snack! 

Chocolate Orange Energy Balls
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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! 

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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.
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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
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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


Tofu Halloumi

Tofu ‘Halloumi’

Published on by Sharon6 Comments

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In today’s post, I’m sharing the recipe for a delicious plant-based alternative to halloumi. Simple to prepare, this Tofu ‘Halloumi’ is highly versatile. We love to add it to Greek-style salads, sandwiches, pittas, wraps and mezze platters. 

Tofu Halloumi

It was the Greek Vegan Deli guys that first introduced me to Tofu ‘Halloumi’ back in 2018 at Bristol VegFest. It was absolutely delicious!! Since then, every time I see the Greek Deli guys at a festival, I really look forward to tucking into their Tofu ‘Halloumi’, either stuffed into a pitta or as part of one of their incredible Greek platters. 

I love Greek food and halloumi used to be one of my favourite cheeses. However, once I’d tried the tofu version, I was hooked. I loved it even more than the original!

And if I’d known just how easy it is to make, I would definitely have tried making Tofu ‘Halloumi’ a long time ago!

It involves three simple steps …

  1. Pressing the tofu
  2. Marinating it for an hour
  3. Then grilling it for a few minutes.

Job done!

I especially love to use a griddle pan to get those beautiful grill lines.

Tofu Halloumi

For the marinade, I used five ingredients that are basic staples my kitchen – nutritional yeast flakes, lemon, oregano, extra virgin olive oil and salt. The resulting tofu was so flavourful. It was salty, tangy, cheesy and herby – all the flavours I associated with Greek halloumi (for Cypriot halloumi you could switch the oregano for mint instead).

Tofu Halloumi

Recipe Card

Tofu Halloumi

Tofu ‘Halloumi’

This tofu is a delicious alternative to halloumi. It can be served warm or cold, and is perfect for adding to Greek salads, sandwiches, pittas, wraps and mezze platters.
5 from 3 votes
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Hands-on Time 18 minutes
Total Time 2 hours
Course Appetizer, Dinner, Lunch, Salad
Cuisine Mediterranean, Middle East
Servings 3

Ingredients
 

  • 1 block (about 400g / 14 oz) of super firm tofu*
  • 4 TBSP nutritional yeast flakes
  • 2 TBSP fresh lemon juice
  • 1 TBSP dried oregano
  • 1 TBSP extra virgin olive oil
  • ½ tsp salt

Instructions
 

  • Press the tofu for 30 minutes**. Slice into ½ inch (1.3 cm) thick rectangles.
  • Add the nutritional yeast flakes, lemon juice, dried oregano, oil and salt to a bowl and stir until thoroughly combined. The nutritional yeast should start to dissolve into the oil.
  • Add the tofu to a wide, shallow container and use a pastry brush or spoon to coat both sides in the marinade (it doesn’t matter if you need to stack the tofu). Cover and leave for an hour to marinate. Alternatively you can leave it overnight in the fridge.
  • When ready to cook, spray a non-stick griddle pan or frying pan (skillet) with oil and pre-heat on medium-high. Add the tofu in a single layer and press down on it with a slotted turner spatula (you should hear it sizzle). Cook for 2-3 minutes until golden brown on the underside then flip over and repeat.
  • Stored in an airtight container, the tofu will keep for a couple of days.

Notes

* I used Cauldron Extra Firm Organic Tofu (available in the chiller cabinet in most big UK supermarkets). I like this tofu as it is set in calcium sulphate so it’s an easy way to boost our calcium levels. According to their website, Cauldron Organic Tofu contains approximately 400mg of calcium per 100g (a quarter block). 
**Here’s my preferred way to press tofu (since I don’t have a tofu press): 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.
Keyword Easy Vegan Meals, Gluten-Free, Plant-Based, Vegan Lunchbox Ideas, Vegan Sandwiches
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Tofu Halloumi

I’m really looking forward to seeing how you would use this Tofu ‘Halloumi’. Today, I added it to a toasted sandwich with baby leaves and shredded beetroot, sun-dried tomatoes and mayo. It was so delicious! If you make it, remember to take a photo and tag it 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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Spiced Apple and Lentil Soup with Tamari-Glazed Chickpeas

Published on by Sharon8 Comments

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In today’s post, I’m sharing a delicious soup recipe that’s just perfect for the cold weather season. It’s creamy, filling and flavoured with spices that will warm you from the inside out. Topped with tamari-glazed chickpeas and seeds, and accompanied with a slice or two of wholegrain bread, this soup makes a wonderful evening supper or weekend lunch option. It is also budget-friendly. It cost me just £3.00 to make, which equates to 75p per portion. Bargain!

This soup is my idea of the perfect winter comfort food. As well as being tasty, warming and filling, it is also packed full of nutrients that help to keep our immune systems strong. It is rich in antioxidant vitamins A and E, as well as B vitamins and a whole host of minerals. Thanks to the lentils, chickpeas and seeds, this soup is also high in protein. Serve with a couple of slices of wholewheat bread and it provides over 27g of protein!

Spiced Apple and Red Lentil Soup

I love adding lots of toppings to my soups. Not only do they add interesting flavours and textures, but they also boost the nutrient profile of the soup and make it more filling. Inspired by my Creamy Butternut Squash Soup, I chose to top this soup with some chickpeas and seeds glazed in tamari soy sauce, which gave them a rich, umami flavour that complimented the spices in the soup.

Delicious!

Spiced Apple and Red Lentil Soup

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Spiced Apple and Lentil Soup with Tamari-Glazed Chickpeas

This soup is a great winter warmer. It’s creamy, filling and flavoured with warming spices. Topped with tamari-glazed chickpeas and seeds, and accompanied by a slice or two of wholegrain bread, this soup is substantial enough to serve as a main evening meal. It also makes a delicious, nutrient-rich lunch option. Pack into a wide-necked flask for a warming lunch ‘on the go’.
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Hands-on Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Soup, Supper
Cuisine Indian
Servings 4

Ingredients
 

  • 1 TBSP olive oil
  • 1 large onion chopped
  • 2 medium carrots halved lengthwise and thinly sliced
  • 3 celery stalks trimmed and sliced
  • 1 large apple cored and chopped
  • 2 tsp minced garlic
  • 2 tsp garam masala
  • 1 litre vegetable stock (broth) (I use boiling water and 4 tsp vegetable bouillon powder)
  • 130 g / ⅔ cup red lentils
  • 70 g (about ⅓ of a 200g / 7 oz block) of creamed coconut roughly chopped
  • salt to taste

Toppings

  • 400 g / 14 oz can chickpeas rinsed and drained
  • 2 TBSP pumpkin seeds
  • 2 TBSP sunflower seeds
  • 1 tsp olive oil
  • 1 tsp maple syrup
  • 1 tsp dried oregano
  • ½ TBSP tamari soy sauce

Instructions
 

  • Gently heat the oil in a large saucepan. Add the onion, carrot, celery and apple to the pan. Stir through, cover with a lid and leave to cook on medium-low heat for 4 minutes.
  • Meanwhile, place the lentils in a fine mesh sieve and wash under cold running water, agitating them with your hand until the water runs clear.
  • Add the garlic and garam masala to the saucepan, and continue cooking for 2 minutes.
  • Add the vegetable stock, lentils and creamed coconut to the pan. Bring to the boil then reduce the heat, cover with a lid, and simmer for 20 minutes.
  • When the lentils are tender, remove the pan from the heat. Leave to cool for a few minutes then transfer to a jug blender and whizz until smooth. Depending on the size of your blender, you may need to do this in two batches. Return the soup to the pan and gently heat through before serving. Season with salt, to taste.
  • For the toppings: Heat the chickpeas and seeds in a large frying pan (skillet) on medium heat. Drizzle in the olive oil and stir through. Add the maple syrup and oregano and stir through. Finally add the soy sauce and continue cooking until the liquids have evaporated, stirring regularly.
  • This soup will keep for up to five days in the fridge. I haven’t tried it yet, but I’m pretty confident that it will freeze well too.
Keyword Budget Vegan Meals, Easy Vegan Meals, Family Friendly, Gluten-Free, Student Vegan Meals, Vegan Dinners, Vegan Lunch
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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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Spiced Apple and Lentil Soup

If you make this recipe, 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

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

Chocolate Banana Ice Cream Smoothie Bowl (Dairy-Free)

Published on by Sharon6 Comments

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* This post was originally posted in July 2016. The page was updated in August 2019.

In the hot summer months, nothing beats a cooling bowl of ice cream smoothie for breakfast. It might sound a bit indulgent to eat ice cream for breakfast, however this is no ordinary dairy and sugar-laden ice cream. The base is a blend of frozen banana and plant milk that magically transforms into the creamiest, smoothest soft serve. This is one ice cream that you can indulge in to your heart’s content!

As well as a great warm weather breakfast option, this ice cream smoothie bowl also makes a delicious post-school and exercise snack.

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

The chocolate version that I’m sharing today is not only one of my personal favourites, but it has also proven to be very popular with kids too! It always feels great to give kids a treat that’s delicious and healthy, and this one is packed with goodness. It contains a whole host of vitamins, minerals and antioxidants, and is especially rich in vitamins C and E, calcium, magnesium, manganese, potassium and phosphorus.

These ice cream smoothie bowls are so quick and easy to make. It’s simply a case of freezing the bananas, then whizzing the ingredients smooth in a power blender or sturdy food processor.

Chocolate Banana Ice Cream Making

I always like to include a tablespoon of almond butter and ground linseed (flaxseed) in my smoothie bowls for extra protein and heart-healthy fats, including omega 3. Adding these two ingredients also helps to make the bowl a more ‘complete’ breakfast and keeps me feeling full up for longer.

Recipe Card

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

Chocolate Banana Ice Cream Smoothie Bowl

This ice cream smoothie bowl is just perfect for serving for breakfast on a hot summer's day, or as a post-school or exercise snack. It tastes really decadent, yet it's packed full of goodness!
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Hands-on time 5 minutes
Total Time 5 minutes
Course Breakfast, Snack
Servings 1

Ingredients
 

  • 180 ml / ¾ cup soya milk (or other plant milk)
  • 2 frozen very ripe bananas
  • 1 TBSP cacao or cocoa powder
  • 1 TBSP ground linseed (flaxseed)
  • 1 TBSP almond butter
  • ½ tsp vanilla extract

Suggested toppings:

  • Fresh berries, nuts and seeds (I used strawberries, blueberries, walnuts and toasted coconut chips)

Instructions
 

  • If your house is warm, place your bowl in the freezer for a few minutes.
  • Using a sharp knife, slice the frozen bananas into coins.
  • If using a power blender: Add the milk followed by all the remaining ingredients. Using a tamper tool, push the banana onto the blades. Start blending on low then move to high speed. Add a splash more milk, if needed, to get things moving.
  • If using a food processor: Add all the ingredients and whizz until smooth. Stop now and then to scrape down the sides and redistribute the banana round the bowl.
  • Scoop the ice cream into your bowl. Add your desired toppings and serve immediately. If you are going to hold the bowl in your hands, wrap a tea towel round it to stop the ice cream from melting.
Keyword Banana Ice Cream, Family Friendly, Gluten-Free, Plant-Based, Vegan Breakfast, Vegan Snacks
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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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Chocolate Banana Ice Cream Smoothie Bowl (Vegan / Dairy-Free)

Ice cream, parfaits, chia puddings, pancakes, waffles…. we love interchanging breakfasts and desserts in our house, and it appears that we’re not the only ones! Here are some more ‘desserts for breakfast’ ideas from some of my favourite bloggers…

– Blueberry Bread Pudding Breakfast Cake by Blissful Basil

– 1-Hour Cinnamon Rolls with Aquafaba by Vegan Richa

– Peanut Butter and Jelly Muffins by Minimalist Baker

– Strawberry Cheesecake Mess by Wallflower Kitchen

– Cherry-Strawberry Chia Seed Fool with Vanilla Bean Coconut Whipped Cream from Oh She Glows

– Easy Peasy Pumpkin Spice Bread Pudding by Unconventional Baker

If you make this Chocolate Banana Ice Cream Smoothie Bowl (or any other recipes on my 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,

Sharon xx

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