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Smoothie Bowl Recipe – Quick & Easy Breakfast

Now the weather is warming up here in the UK, I’ve started to add aย smoothie bowl recipe back into my weekend routine. It’s always easier getting up on the weekend when you have a delicious breakfast planned! This is a super easy recipe that only takes about 5 minutes to make. It’s healthy, filling andย full of antioxidants from the berries too.

This smoothie bowl recipe is easily adapted to suit what ingredients you have around. If you have a pear, fresh berries, pineapple etc then these will be just as delicious. Just be sure to have enough frozen fruit, at least half, so that the consistency is correct. As a breakfast, you’ll be enjoying a mixture of delicious vitamins, minerals, fats and fibre. If you have them handy, you can add extra goodness by addingย in a teaspoon of Maca, Lucuma, Cacao Powder or other superfood powder. I tend to had a sprinkle of each just for good measure, to add extra nutrients!
Smoothie Bowl Recipe

Getting creative with the toppings is the best bit. Try adding granola topping, seeds, chopped figs, toasted coconut flakes, or sliced apple. You can go as fancy or plain as you like – it will taste amazing whichever way you choose. Nuts and seeds add healthy fats and additional nutritional value, as well as more crunch!

My favourite thing is that it’s a pretty cheap breakfast, bananas and frozen berries are great value products that you can get in even the smaller supermarkets. I tend to make my own Oat Milk using a blender, which is a great money saver too. Read myย article on plant-based milks here.

I first got into smoothie bowls when I visited friends Bali, over there they even have smoothie bowl bars dedicated to these dreamy breakfasts! One of the more well known cafesย is called Nalu Bowls. If you’re ever over in Bali you definitely need to check them out.

I hope you enjoy the recipe,

Ruth x

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Smoothie Bowl Recipe - Berries & Banana
Here is a simple and quick smoothie bowl recipe thats great for a weekend treat!
Smoothie Bowl Recipe
Course Breakfast
Prep Time 2 minutes
Cook Time 3 minutes
Servings
servings
Ingredients
Course Breakfast
Prep Time 2 minutes
Cook Time 3 minutes
Servings
servings
Ingredients
Smoothie Bowl Recipe
Instructions
  1. Blend banana and berries until they are chopped into little pieces.
  2. Then add the powder and milk and blend again until you've reached the desired consistency. Ideally, your mixture will be thicker than a regular smoothie but thinner than ice-cream.
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Easy Vegan Pancake Recipe

No pancake day would be complete without a vegan pancake recipe post. This has to beย one of the best days of the year because it is acceptable to have pancakes for breakfast, lunch or dinner. So, I guess we’d better make the most of it this week! When I’m in the mood for something a little special for brunchย I opt for these pancakes. ย I almost always have all the ingredients in, and it’s a nice opportunity to get creative with the toppings.

Vegan pancakes are actually surprisingly easy to make and there are lots of different ways of making them. ย This particular recipe tends to beย my default, as the pancakes are filling and a great treat to have at the weekend. You may have noticed that I’m always looking for ways to add extra nutrients to my meals. It’s a great philosophy, so get in the routine of asking yourself – ‘How can I add more nutrients to this meal?’. There is almost always something else you can sprinkle on, add in, or have on the side to boost the nutritional value and tastiness.

Print Recipe
Easy Vegan Pancake Recipe
Easy Vegan Pancake Recipe - Picture 1
Course Breakfast
Servings
4 medium pancakes
Ingredients
Course Breakfast
Servings
4 medium pancakes
Ingredients
Easy Vegan Pancake Recipe - Picture 1
Instructions
  1. Firstly, mix the flax (or chia) in a bowl with the 3 tbsp water and leave to sit for 3-5 minutes. The seeds will swell up and the mixture will get thicker.
  2. Meanwhile, put the baking powder, salt, baobab and baking powder into a bowl and mix together. NB If you don't have any baobab then you can substitute in 1/2 tbsp of extra flour and 1/2 tbsp of cacao powder.
  3. Put the banana, vanilla essence, milk, almond butter and sweetener of choice into a blender. Add the flax mixture and blend until smooth.
  4. Add the wet mixture to the bowl of dry ingredients and combine until there are no lumps.
  5. On a medium heat, melt 1/2 tsp of coconut oil in a large non-stick pan. When the pan is piping hot pour 1 ladle's worth of batter into the pan and spread out evenly into a nice smooth circle. Be speedy doing this as these pancakes do cook quickly.
  6. The pancakes should go golden brown after about 1 minute and be ready to flip over for 1 minute on the other side. Repeat this until the batter is finished. This makes 4 medium sized pancakes.
  7. You can get creative with your toppings. Coconut flakes, berries, slices apple, maple syrup, almond butter, lemon juice, a sprinkle of cinnamon, cacao nibs, goji berries ... there are so many delicious options!
Recipe Notes

I hope you enjoy this recipe as much as I do. Everyone needs a great pancake recipe up their sleeve, and this one is worth bookmarking.

Bon appetit,

Ruth

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Vegan Mushroom Risotto with Thyme & Sage

This is the time of year when comfort food really comes into its own.ย  Cosy nights in with friends, food and flix (of the net variety) are what dreamy Fridayโ€™s are made of.ย  To embrace the most recent trend, I would describe this vegan mushroom risotto dish as a plate of Hygge! A super delicious and warming hug for your tummy and your tastebuds.

Whilst a creamy risotto might not seem an achievable vegan variation, with this recipe I like to think I have proven otherwise. I challenge you to give it a try and prove me wrong ๐Ÿ˜‰

Now I canโ€™t take all the credit for this delight, as it was a team effort.ย  My Dad and Brother both helped to make this dish as scrummy as it is โ€“ they are both food fanatics too. It runs in the family! So together we supercharged one of our favourite dishes into a healthier vegan version that packs a punch of vitamin-Dย from the mushrooms (essential during the darker winter months) and tons of flavour!

Print Recipe
Vegan Mushroom Risotto
Vegan Mushroom Risotto-2
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Vegan Mushroom Risotto-2
Instructions
  1. Find a large lidded pan and add in a tablespoon of oil (coconut or rapeseed), melt over a medium heat. Once the pan is hot, add a handful of sage leaves and thyme sprigs. When the oil becomes fragrant and the leaves start to brown take off the heat and remove the herbs.
  2. Put 40g of porcini mushrooms in a glass bowl, and cover with boiling water. Leave to soak for 10 minutes (or follow the on-pack instructions).
  3. Chop up the chestnut and wild mushrooms, along with 3 cloves of garlic. Fry in the herbed oil over a medium-high heat for approx 7 mins. Once cooked, take the mushrooms off the heat and set aside, these will be added back to the pan later on.
  4. Slice up the leeks and add to the pan. Sweat down with the lid on for 10 mins, until they have softened and are sticky.
  5. Add the risotto rice (75g per person) and turn up the heat. When you can hear the rice starting to 'crackle' add approx 2/3 of a bottle of wine. Reduce down until the liquid disappears, you need to watch and keep stirring every minute or so.
  6. Once the rice starts to stick to the bottom of the pan drain the porcini juice into a container, and gradually pour into the pan. Keep adding the rest of the vegetable stock bit by bit.
  7. When the rice is al dente, stir in the mushrooms and a generous sprinkle of nutritional yeast. Take the pan off the heat and add grated vegan parmesan to taste. Dollop 5-6 teaspoons of Oatly Creme Fresh, and add the lid back onto the pan. Leave to rest for 5 minutes.
Recipe Notes

Indulge your tastebuds with this vitamin-D boosting hygge hug on a plate. You can thank me later!

Let me know how you get on.

Ruth x

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Raw Vegan Chocolate Orange Slice

Christmas usually means there are lots of sweet treats around.ย  With so much temptation itโ€™s great to have a back up that you know is delicious and homemade, so you’re ready for when you decide to indulge! The time off work is a great opportunity to experiment in the kitchen, and one of the triumphs I’ve createdย is this recipe forย Raw Vegan Chocolate Orange Slice.

As ready-made treats usually contain processed sweeteners, preservatives and other nasties, itโ€™s a healthier and tastier to make your own.ย  Thisย Raw Vegan Chocolate Orange Slice isย deliciously festive and a great balance of crunchy and smooth caramel textures.ย  The chocolate is laced with warm and fragrant Christmas spices that add a richness, and the freshness of the orange balances these flavours perfectly.

Raw Vegan Chocolate Orange Slice with Christmas Spices

Raw Vegan Chocolate Orange Slice with Christmas Spices Zoom

As the slices are raw, the cacao and maca retain all their goodness and antioxidant properties. Oats contain a good amount of the minerals Manganese and Magnesium. The raw cacao powder is full of flavanols, plant-based antioxidants that help support heart health.

These are great as a light dessert if youโ€™re having a big meal such as a Vegan Roast, or just as a sweet treat because after all โ€™tis the season when cautious eating is abandonedโ€ฆ

INGREDIENTS

Oatย base:

  • 100g Whole Organic Oats
  • 100g Mixed Cashews and Walnuts
  • 1 tbsp Maple Syrup
  • A splash of almond milk

Date caramel layer:

  • 2 cups Medjool Dates
  • 1 cup mixed Cashews & Walnuts
  • 2 tbsp melted Coconut Oil
  • 2 tsp Maca Powder
  • 1/3 cup Plant-based Milk (e.g. Soy or Almond)
  • 1/2 tbsp Maple Syrup

Chocolate truffle layer:ย 

  • 40g Cacao Butter
  • 35g Coconut Oil
  • 5 tbsp Raw Cacao Powder
  • 3 tbsp Maple Syrup (or alternative sweetener)
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Ginger
  • 5 Freshly Ground Cloves (to grind use a pestle & mortar)
  • 1 tbsp Freshly Squeezed Orange Juice
  • 1 tsp Orange Zest
  • Pinch of Himalayan Salt to taste

Raw Vegan Chocolate Orange Slice with Christmas Spices - Tower

METHOD

For the base: Blend all the oats and nuts together until ground into fine pieces like breadcrumbs.ย  Add the coconut oil and maple syrup and continue to blend. Add splashes of milk little by little until the mixture is sticky and doughy, and holds together when pressed between fingers.

Prepare a shallow dish, with sides an inch or so high, line with cling film. Firmly press the mixture into the dish.

For the caramel layer: Blend all ingredients together and process until smooth and caramel like. You may find there are small chunks of dates that wonโ€™t blend but this is ok.ย  Pour the caramel onto the base and spread evenly. Pop into the fridge to set whilst you make the top layer.

For the chocolate topping: Melt the coconut oil and cacao butter in a glass bowl by resting the bowl on top of a small pan with an inch of gently simmering water in the bottom. Make sure there is space between the bottom of the bowl and the water. You donโ€™t want the mixture to get too hot, just to melt. Once melted, take off the head and mix in the maple syrup and orange juice. Then add in the spices, cacao powder and other dry ingredients. Have a taste of the mixture and add more spices or salt to taste. ย Pour the mixture onto the caramel layer and return to the freezer for 10 minutes or until set.

I recommend using your sharpest knife to carefully cut up the pieces so that the chocolate doesn’t crack. You may want to let these warm slightly before cutting. ย You can store yourย raw Vegan Chocolate Orange Slice in an airtight container in the fridge – itย will keep for about 3 days. ย Here’s to a little indulgence and wishing you a fabulous 2017!

Ruth x

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Lentil & Sweet Potato Nut Roast Recipe

I love a delicious Christmas Roast, and so do my family. Being able to cook one is almost a riteย of passage! Itโ€™s always difficult to get everyoneย together during the holiday season, so this year we had an early Christmas get together down in Devon and hadย a full blown Vegan Christmas lunch! Iโ€™m lucky that my family happilyย embrace the Vegan lifestyle and enjoy trying new things, in fact my Aunt and Cousin have been Vegan for years and years before me!ย This early get together wasย the perfect opportunity to try out a newย recipe, and I decided upon a Vegan Lentil & Sweet Potato Nut Roast. Although this was one of the first attempts, it turned out really well and is something I will be making again on Christmas day!

I was mindful of getting the rightย consistency, and looked at a tonne of different recipes and products in the shops before I decided on what has turned out to be a winning combination. ย It is all about making sureย everything sticks together and you have the right mixture of textures and tastes. ย I’ve done the testing for you, and this recipe now works a treat! The ingredients are some of my favourites, and it’s a bit like a decadent super stuffing mixture!

Rosemary and sage are gorgeous flavours, absolute essentials on a ‘roast’ dinner plate. ย The nuts add a lovely crunch, and the dried fruit (apricots or cranberries) add a lovely sweetness. No two mouthfuls are the same which is what makes this such a special and enjoyable dish to eat. Plus, all the ingredients are healthy, nourishing and filling. Perfect for a supersize Sunday roast or Christmas lunch main! ย I’m going to be making this for the family on Boxing Day and am really looking forward to it!

INGREDIENTS (serves 4)

1x Medium Leek

2x Carrots

1x Sweet Potato

1x Tin of cooked Green or Brown Lentils

2x Handfuls of Chestnut Mushrooms

1x Small bunch of Kale

200g Organic Nuts

5-6 Apricots (Sulphate-free if possible) or handful dried Cranberries

1x Small handful fresh Sage leaves

1x Small handful fresh Rosemary

Sprinkle of smoked paprika

Coconut oil (for roasting and sautรฉing)

1x Flax โ€˜Eggโ€™ โ€“ 3 Tbsp Ground Flax Seed (aka Linseeds) mixed with 9 Tbsp filtered water

METHOD

Wash the sweet potatoes and chop into small chunks. Spread ยฝ tablespoon of coconut oil on a baking tray and pop into the oven for 5 minutes to melt. Then spread the sweet potato chunks evenly over the roasting. Sprinkle with some smoked paprika. Put in the oven at 180 C for 20 mins, or until soft and cooked through.ย Put the flax ‘egg’ ingredients into a small bowl and set aside.

While the sweet potato is roasting, wash and chop the leek, mushroom, kale, rosemary and sage. Add a tsp of coconut oil to a large frying pan and put on a medium heat. ย Once the oil is hot add the chopped leeks and sautรฉ for 5 minutes until soft and translucent. Then add in the kale, mushrooms and herbs to the pan,ย and sautรฉ for a further 5-7 minutes.

Lentil, Kale & Mushroom Mixture

Grate the carrots and add them to the pan along with the chopped herbs. Chop the dried fruit, apricot or dried cranberries, and add to the pan. After 5-10 minutes the mixture should have sweated down and be cooked through.

Lentil, Kale & Mushroom + Carrot Mixture

If you havenโ€™t already, remove the sweet potato from the oven and transfer into mixing bowl. Drain and rinse the tinned cooked lentils and add to the bowl. Mash these together until they form a paste.

Smash the bag of nuts with a rolling pin until they are in small pieces. Add the broken nuts, pan of sautรฉed vegetables and the flax egg into a largeย bowl with the lentil/potato mixture and mix together thoroughly.

Lentil & Sweet Potato Mixture

Line a loaf tin with greaseproof paper and rub the paper with coconut oil to help avoid sticking. Spoon the loaf mixture into the tin with a wooden spoon and press down to firmly pack the mixture in. Make sure the mixture is well packed in as this will help the loaf stick together so itย stays intact when serving.

Bake uncovered in the oven at 180C for 45 minutes, or until browned on the top and hot all the way through. Be careful not to cook for too long as the mixture will dry out too much.

Lentil & Sweet Potato Nut Roast - loaf

TO SERVE

Carefully turn upside down onto a chopping board ready to slice. ย I love to serve this dish with roasted root vegetables, sautรฉed greens (spouts/cabbage/green beans) and onion gravy! Once I had some leftovers as a brunch with baked beans and garlic spinach, so anything goes!

Lentil & Sweet Potato Nut Loaf Dinner

I hope you enjoy this recipe as much as me, and that it becomes a firm favourite!

Let me know how you get on, I’d love to hear what you make of this recipe.

Wishing you a magicalย Christmas,

Ruth x
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Sweet Potato and Black Bean Chilli

I find November to be the most manic time of year, even more so than December maybe? Either way, quick easy comforting meals are always on the menu. After a rushed day, a nice warm bowl of filling chilli does the trick. The leftovers are great as a lunchtime power-up meal (if you have any left that is!). This sweet potato and black bean chilli recipe is really something I threw together one evening. The ingredients are simple and I tend to have them in my cupboards most of the time. ย For something so tasty itโ€™s an absolute winner as the ingredients are cheap and itโ€™s super easy to make!

Nutritionally, thereโ€™s a nice balance of benefits from each of the ingredients. I always aim to add as much nutrients as possible to each meal I make. Youโ€™ll get protein from the beans, and complex carbs, vitamin B6, vitamin C, magnesium, potassium in the sweet potato. If you buy the nutritional yeast fortified with B12 then youโ€™re giving this meal an added boost of vitamins. B12 is more difficult to get in a western vegan diet, so this is a great way to add it into your meals.

INGREDIENTS

โ€ข 2 medium sweet potatoes
โ€ข 1 red onion
โ€ข 2 tsp coconut oil
โ€ข 1 red bell pepper
โ€ข 2 cloves garlic
โ€ข 1 tin black beans, drained and rinsed
โ€ข 1 tin chopped tomatoes
โ€ข 1 tsp chili powder (or more to taste)
โ€ข 2 tsp cumin
โ€ข 2 tsp smoked paprika
โ€ข 2 tablespoons nutritional yeast
โ€ข Sea salt and pepper to taste

METHOD

Preheat oven to 180 C. Wash the sweet potatoes and chop into cubes. Put 1tsp of coconut oil onto a baking tray and pop into the oven until the oil has melted. Once coconut oil has melted, add the sweet potato cubes and sprinkle over some smoked paprika. Mix together and pop back into the oven for 20 minutes.

While the sweet potatoes are roasting in the oven, make the chili. Chop the onion, garlic and peppers. Heat a large pot on a medium heat and add 1tsp coconut oil. Add onion and garlic and sautรฉ for about 3 minutes. Turn down heat if necessary to avoid burning. Then add the chopped pepper. Cook for a further 5 minutes. Now add in the drained and rinsed beans, diced tomatoes, chili powder, cumin, smoked paprika. Simmer on low-medium for 10-15 minutes. At this stage, if I have some greens in the fridge I prep these (wash and chop). I will add shredded kale 5 minutes before the end, or stir in some spinach leaves just before serving. Stir in a few tbsps of nutritional yeast.

Seasoning: Add a pinch of salt/pepper, or splash of tamari soy sauce to taste.
Top Tip: I find tomato based dishes can sometimes be a bit tart so I like to add a sprinkle of coconut sugar or dash of maple syrup to take off the edge.

Remove the sweet potato chunks from the oven and stir into the chilli mixture.

TO SERVE

This dish is tasty and filling enough to have all on its own due to the fibre and protein. Alternatively, if youโ€™re monstrously hungry you can serve with quinoa, on a jacket whole sweet potato or bed of steamed green veggies. I top with some grated vegan cheese or a sprinkle of this lovely mixtureโ€ฆ garlic powder, chopped nuts and nutritional yeast!

As a Sunday meal prep recipe this chilli works very well as you can heat it up for lunch each day, or freeze for a homemade โ€˜ready mealโ€™. When I make a batch of this and it runs out Iโ€™m always pining for some more!

Enjoy this recipe and let me know how you get on ๏Š

Ruth x