Hopefully this endless page of food can help you with some creativity in the kitchen but please beware, drooling over your screen is at your own discretion and I cannot take responsibility!

Enjoy and #keepcalmeatplants

 

 

Creamy Mushroom, ‘Bacon’ & Broccoli Spaghetti

 

I have really been craving this kind of dish lately, is it just me or don’t you just love the strong flavour of mushrooms, and in a sauce that’s creamy without the dairy is AMAZING! My taste buds are tingling at the thought, I just LOVE mushrooms. Below is a simple recipe you can totally use and thank me later…

 

Ingredients:

500g brown rice spaghetti

1 tin coconut milk

1 tsp Oregano

3 tbsp vegan butter

1 tsp Dijon mustard

3 rashers vegan bacon (I used Finnebrogue)

1 head broccoli

500g mushrooms, I used chestnut

80ml veg stock

4 tbsp GF flour

1 crushed garlic clove

1 diced onion

Salt and Pepper

Method

1. Prepare all your veg by chopping, dicing as needed and boil a full kettle of water so that you are prepared.
2. To a pan add your broccoli, allow to boil/steam for around 8 minutes or until tender but so it still has a crunch!
3. Whilst the broccoli is boiling, add oil of choice to a pan and when hot, add your ‘bacon’. Fry on high for around 5 minutes turning halfway through. You want it slightly crispy.
4. Once the broccoli is drained and bacon is finished, sit them to one side. Now heat another larger frying pan with your vegan butter and add the onion.
5. After the onion has turned brown, add your sliced mushrooms and garlic, allow them to soften. Then add in your oregano and stir. Whilst this is happening, add your boiled water and spaghetti to a pan and cook accordingly.
6. Then, add your flour and continuously stir for a minute. Add your coconut milk and vegetable stock, dijon mustard and stir well. This should thicken up slightly after a few minutes while simmering.
7. Lastly you want to season with salt and pepper, add your broccoli and ‘bacon’. Mix in well then add your drained spaghetti.
8. Enjoy the creaminess!

 

 

 

DOUBLE CHOC HAZELNUT COOKIES

THESEEE are a winner, scrumptiously addicting and completely flour free! They are delicious as a snack, breakfast or any time of the day and I promise they will be gone very quickly. Even my absolute non-vegan boyfriend loved them!

Ingredients

1 1/2 cup oat flour (blitz oats)

1 cup ground almonds

1/3 cup cocoa powder

1/4 cup coconut sugar

Pinch vanilla powder

1 Lindt dark chocolate bar 70% or more

Handful hazelnuts

1 tsp baking powder

2 tbsp coconut oil melted

1/2 cup unsweetened oat milk

Method

1. First of all preheat your oven to 160 fan / 180 conventional and line a large baking sheet with parchment.
2. Next add all dry ingredients to your bowl apart from the chocolate and nuts. Stir this until fully incorporated the cocoa powder well.
3. Now mix in all wet ingredients and the mixture forms a dough that comes together. Add in the hazelnuts and break up your chocolate and add in too. Save a little chocolate if you want to do a drizzle once the cookies are baked!
4. After that, using a tablespoon plop large spoonful’s of the mixture onto your baking sheet making cookie shapes but do not flatten entirely.
5. Bake for 25-30 minutes.
6. Allow to cool slightly before doing a drizzle. I find that they seem to taste even more amazing and sweet when left overnight and eat the next day!

 

 

CHOCOLATE BANANA LOAF

Ingredients

2 cups GF oats

1/4 cup ground almonds

1/4 cup GF all purpose flour (I used Bob’s Red Mill)

2 ripe bananas

1/3 cup cocoa powder

1/4 cup coconut sugar

 2 tbsp melted coconut oil

1 cup unsweetened almond milk

Pinch vanilla powder

Pinch cinnamon

1 flax egg

Optional: Lindt dark chocolate with orange pieces (as much of the bar as you like)

Method

1. Preheat oven to 160 degrees fan/180 conventional and line a loaf tin with parchment paper.
2. To a bowl mash your bananas and add your flax egg and milk, mix well.
3. Add everything else except the Lindt chocolate if using, and mix well.
4. Pour mixture into your lined tin then if using the chocolate break as much up as you want and put into the mixture (or if you want it to be more inside then do this in the bowl before you pour into your tin)
5. Bake in the centre of your oven for 45 minutes.
6. Allow to cool slightly before slicing and enjoy!

 

 

 

 

CRANBERRY WALNUT AND BANANA GIANT COOKIES

Who want’s a yummy, gooey and warming cookie that’s quick and easy, ideal for breakfast or a snack? Great, your in for a treat! Have these with your glass of  mylk or tea / coffee and its a win.

Ingredients

2 cups GF oats

1 and half cups plant milk

2 ripe bananas

Half cup dried cranberries

Flax egg 

2 tbsp melted coconut oil

1 tbsp cinnamon

Pinch of vanilla powder

Half cup walnuts

1 tsp baking powder

1 tsp bicarbonate of soda

Method

1. Firstly preheat your oven to 160 fan / 180 conventional and line a large baking tray with baking paper.
2. To a bowl, mash your bananas and add your flag egg, milk, coconut oil and mix well.
3. Then add all your other ingredients, ensuring you add the walnuts and cranberries last. Mix well.
4. Using a spoon, make 9 large cookie shapes but do not flatten them. Bake for 20-25 minutes.
5. Enjoy fresh or keep covered for 4 – 5 days.

 

 

 

 

SILKEN CHOCOLATE & RASPBERRY TARTLETS

It has been a while since I posted so I do apologise, but I am trying to balance my day job with also blogging! So, here we are, these tartlets are super yummy, require minimal ingredients and have an awesome protein kick without any protein powders! The protein source comes from silken tofu to make the filling…… can you believe it?! I have wanted to use tofu in a dessert for such a long time and it has turned out so well in this recipe.

All you need is 4 tart pans, a food processor and you will be using your oven and freezer.

Makes 4-5

Ingredients

Base:

1/2 cup almonds

1/2 cup medjoul dates

1/4 cup millet flakes

1 tbsp peanut butter

2 tbsp maple syrup

1 tsp raw cocoa powder

Filling:

1 pack of silken tofu (I used Clearspring brand)

1 heaped tbsp raw cocoa powder

1/3 cup maple syrup (you may want to add more during the process so test and see how sweet you want it)

 Optional toppings:

Raspberries

Cacoa nibs

Method

1. Firstly preheat your oven to 160 degrees fan and decide whether you need to line your tart pans (I didn’t but I advise if you want to take them out to present then do so, unless you have ones that can remove the bottom for easy removal)
2. To your food processor add all base ingredients and blitz until a dough is formed. Then press the mixture into your tart tins using your hands, don’t make them super thick as you want to pour your mixture into them and still see the nice outer edge of your tarts!
3. Bake them for 10-12 minutes.
4. Whilst these are baking, add your filling ingredients to the processor and pulse until a smooth and creamy mixture is formed. Add maple to taste.
5. Once the bases are baked, allow to cool for about 10 minuets. You then want to pour the filling into each tart evenly and place into the freezer until you want to garnish and serve or for at least 30 minutes.
6. Top with the raspberries and cacoa nibs and enjoy!!

 

 

 

 

 

CHICKPEA BUNS

Thesee turned out delicious, they are perfect paired with the Black Bean Burger (previous post) or topped with absolutely anything you fancy! They are nice and fluffy in the middle and slight crisp to the outside! You could totally turn this mixture sweet and make chickpea pancakes too!

Ingredients

300g gram (chickpea) flour

1.5 tsp baking powder

300ml water

Pinch salt and pepper

1 tbsp parsley

Sprinkle of nutri yeast

Sprinkle Bouillon vegan stock

1 clove garlic minced or use garlic powder

Dash of other spices of choice

Olive oil for frying

Method

1. Using a large mixing bowl, add in absolutely everything and mix until well incorporated. The mixture will be slightly thick. Allow to sit for 5 mins before you start frying.
2. Once this has sat, heat your pan on a medium heat with the oil. Using a ladle or tablespoon, plop the mixture in (I made 1 at a time to avoid them joining). You want to keep it at this heat to avoid burning. They need just a minute or 2 each side.
3. Ensure to scrape away any burnt bit or residue in the pan between each one you fry, this will avoid the outside tasting funny or going more darker in colour!
4. As each one is done let them rest on a plate and you can serve immediately or store for meal prep! Enjoy:)

 

 

BLACK BEAN BURGER

These patties are perfectly seasoned and not dry or overly mushy! I had a big plate for lunch with a mixture of things so this is the best photo I got…therefore you must try them yourself 😉 All you need is your food processor and a frying pan, plenty of olive oil and your ready for some easy vegan burgers!

Makes 4-5

Ingredients

1 can black beans drained, rinsed and blotted with paper towel so soak up moisture

1 red pepper

Clove of garlic

1 large spring onion

1/2 tsp garlic powder

1 tsp rosemary

1tsp thyme

Few tablespoons of GF plain flour or gram flour (this is just to help make them more pliable)

Salt and pepper

Dash of paprika

1 flax egg

Olive oil for frying

Method

1. First you want to roughly chop your veg and ensure all black beans are pretty dried out to prevent extra moisture. Also prepare your flax egg and let it gel together.
2. Next place everything into your food processor and blitz until it starts to come together, not to much though as you still want a chunky texture!
3. Now heat up some oil in your pan, use a tablespoon to scoop some mixture in the pan and only press slightly to form burger shapes and fry for a couple minutes each side. The tip is not to keep pushing it down when its frying as this actually causes the mixture to separate or your burger to burn!
4. Finally when all are cooked you can plate up or store them in your fridge/freezer! Perfect meal prep idea.

 

 

 

 

 

TAHINI RAISIN ‘COOKIE’ CEREAL

Are you a cereal addict? I remember the days (and nights) where I could devour bowl fulls of the stuff but this had a really negative affect on my tummy and caused many issues which were really uncomfortable so I kind of completely cut it out my diet… 😦

But there could be some light at the end of the tunnel because OMG guys if you have not tried to make your own cereal during this lockdown or EVER then you must do now! It is actually super easy and you can make so many variations, much better than the store bought rubbish! I have noticed by making my own cereal it has less of an effect on my stomach as long as I don’t eat to much ha, and it is much healthier for you. I want to make soo many more and share them with you so keep posted to see which ones I come up with.

 

Ingredients

5 tbsp Tahini

3 tbsp oat milk

Handful raisins

1 tsp baking powder

Half cup millet flakes

1/3 cup almond flour

2 tbsp wholemeal spelt flour

50g melted vegan butter

50g coconut sugar

1/2 tsp cinnamon

Pinch sea salt

Method

1.  Firstly you want to preheat that oven to 160 degrees fan / 350 Fahrenheit and line a large baking tray or 2 smaller ones with parchment paper.
2.  In a bowl add all ingredients apart from raisins and stir well until doughy mixture has formed.
3. Add in your raisins and using your hand incorporate them well as the mixture will be quite wet.
4. Now make small cereal cookie like shapes with the mixture and flatten on your baking tray. You should make about 30-40. Bake for 10 minutes.
5.  Allow to cool fully and then enjoy on smoothie bowls, with your fave plant milk, or straight on their own!

 

 

 

 

 

LEMON GINGER BARS

I really just had to share this recipe, it was a bit of a test but worked out just lush! Super refreshing and light, so great when the weather picks up and these store super neatly in your freezer. I have been craving lemon and ginger anything but didn’t want to make a cake as I thought it would be to heavy for my tummy, sooo decided to make a bit of a spin off from the RASPBERRY CASHEW ‘CHEESCAKE’ BITES I made a few posts back! These require a food processor, soaked cashews overnight and a loaf pan. Be aware as this was a first go and experiment; that the filling had quite a bit left over so you can always try and incorporate it into another dish! I actually chucked it into some dried fruit spelt buns and they turned out fab!

Ingredients

Base:

1/2 cup ground almonds

1/2 cup soaked cashews

1tbsp maple syrup

6 deglet nour dates

1 tbsp ground ginger

1 tsp vanilla powder

Lemon filling:

2 cups soaked overnight then drained cashews

2 whole lemons juice

1 tbsp lemon zest

3 tbsp coconut cream (from top of canned coconut milk)

1 tsp turmeric (for added colour)

Pinch vanilla powder

Pinch sea salt

1/2 maple syrup

Method

1.  Firstly line a loaf pan with beking paper (although you are not actually baking) this will stop sticking!
2.  Then place all base ingredients into food processor and blitz until it comes together. Using a spatula press this into your loaf tin.
3.  Next add all your filling ingredients to the processor until a creamy smooth texture is formed. Then pour this over your base (you will have some left over, you could test using all of it may just make it thicker!
4.  Freeze immediately and once set slice into squares or bars with a sharp knife.

Hope you enjoy these as much as I do!

 

 

COCONUT APRICOT BLISS BALLS

Last night I needed something sweet soso bad and was all out of CHOCOLATE…OMG WHATT?! So I was raiding my cupboards for a sweet fix but had to get creative as I had 0 pre prepared snacks. After hunting down a combination of things in my kitchen I came up with this little recipe so thought I would share in case you are in crisis of no sweet snacks! I must say they hit the spot and are total ‘bliss’!

Ingredients

1/2 cup desiccated coconut

1 cup dates (I mixed medjoul and sayer as I ran out of medjoul)

Splash of maple syrup

1/2 cup diced dried apricot

1/4 cup crunchy peanut butter

5 tbsp chia seeds

Splash of water

1/4 cup millet flakes

Method

1.  Super simply, pop all the ingredients into a food processor and blitz until it comes together.
2.  Using your hands roll into balls, depending on size will determine the amount you can make. I got about 10 out of this. Keep covered either in or out of the fridge!

 

 

 

 

 

GOOEY CHOCOLATE CAKE

ATTENTION! TO ALL CHOCOHOLICS and cake lovers 😀 This is the PERFECT cake for you, it’s easy, refined sugar free, flour free, gluten free and of course vegan!!! Also only 1 bowl needed (we be loving these 1 bowl recipes right?) 

This recipe is slightly adapted from LIVIAS as I am oat intolerant so I use millet as a replacement for this. I must say I am so happy with how well I can use this substitute in my goods, it would be good to know if you guys have any other suggestions too! The cake is still oozing with gooeyness and absolutely delicious, no stodge like you get with regular floury cakes so this is a bonus. I admit I could fully eat the entire thing NO SHAME here…

Ingredients

CAKE BASE:

125g millet flakes

280g cashew butter

185ml maple syrup

250ml almond milk unsweetened

150g ground almonds

35g cacoa powder

Pinch of sea salt

FROSTING:

135g almond butter

125ml maple syrup

15g cacoa powder

PUFFED RICE TOPPING (optional):

2tsp coconut oil

2tbsp maple syrup

1/2 cup puffed rice

Method

1.  Firstly preheat that oven to 160 degrees fan / 180 degrees conventional. Line a 8″ cake tin with parchment and set aside.
2.  Whisk in a bowl, cashew butter, maple, almond milk and cacoa powder until smooth. 
3. Next add in the ground almonds, millet flakes and salt and use a spoon to stir until batter is formed.
4. Pour this into your cake tin and bake in the oven for 30 minutes!
5. Whilst the cake is baking you can make your topping if you are adding the puffed rice. Boil the coconut oil and maple until bubbling then add in your puffed rice stir well. Allow them to caramelise (takes about 2 minutes) but stir every now and again to avoid completely burning. Pour them onto a plate and flatten slightly allowing to cool.
6.  Once cake is done, allow to cool completely before making the frosting. To do this just mix all the frosting ingredients together, then smother on top of your cake!
7. Lastly break up your puffed rice, they would have clustered together and sprinkle on top. Serve immediately or keep covered for a few days (I can guarantee this will be eaten day 1!) Happy baking guys!

 

 

 

 

CHERRY POLENTA CAKE

Who would have thought polenta could make a cake ay? It can and it worked out pretty awesome. I will recreate this recipe again and amend however it is a good first try, the cake held together nicely, wasn’t dry but it is not sweet enough I think! You could play around with different sugars to see if this creates a sweeter cake. Cherries are one of my faveee fruits and they are in season so I figured why not pair them?! The cake is naturally gluten free too.

Ingredients

250g polenta

1/2 cup ground almonds

1 tsp baking powder

1/2 cup unsweetened almond milk

1/3 cup maple syrup

200g cherries

2 tbsp coconut oil

2 flax eggs

Method

1.  Preheat your oven to 160 fan/ 350 Fahrenheit and line a spring back cake tin with baking paper.
2.  Make you flax eggs and let sit for 5 minutes/ In a bowl, mix your ground almonds, baking powder and polenta.
3. Next melt your coconut oil and once your flax eggs are set add along with the rest of the wet ingredients to dry. Incorporate well.
4. Stir in your cherries that are chopped ensuring no pips are left!
5. Bake for 20 minutes. Allow to cool before slicing. Perfect served with dairy free custard or oat/soya cream!

 

 

 

CHICKPEA BREAD

Been wanting to try this one for a while now, as it is naturally gluten free and no rising is needed, YAY! I decided to top my bread with sunflower and pumpkin seeds for a crunch and it also adds flavour plus extra nutrients. Double YAY!!

 

Ingredients

300g chickpea flour AKA gram flour

1 tsp baking powder (ensure gluten free if necessary)

1 tsp bicarbonate of soda

Pinch of salt

Pinch of sugar

2 tbsp Olive oil

240ml unsweetened almond milk

Splash of water

Sunflower and pumpkin seeds to top (optional)

Method

1.  Firstly preheat your oven to 160 fan / 350 Fahrenheit and line a loaf tin with baking paper.
2.  To a bowl, add all dry ingredients and mix well. Then add in all your wet ingredients and incorporate so the mixture is smooth and runny.
3.  Pour into your loaf tin and bake in oven for 50 minutes. The golden yellow colour should come through and the inside nice and spongy.
4. This load can be sliced and then frozen if you want to keep for longer or use straight away! You can use it as normal bread, top it with sweet or savoury!

 

 

 

 

 

PB & JELLY TRAYBAKE

Super happy with this little creation, I am really obsessed with PB&J atm so it makes perfect sense. It’s fairly quick if you have ground almonds to hand otherwise you will need to process some (only takes 20 mins to roast some almonds and chuck in food processor). I really wanted to create a swirl on top with the jam however it didn’t look as picture perfect but MY GOD TASTES AMAZINGGG and texture is on point!

Ingredients

1 cup natural peanut butter

2 flax eggs ( 2tbsp flax and 6 tbsp water)

1/2 cup coconut sugar

2 tsp vanilla (I used powder form)

1 tsp baking powder

1 cup millet flakes

1/2 cup ground almonds

1/2 cup unsweetened almond milk

1stp apple cider vinegar

Topping:

Jam of choice, I used strawberry

More peanut butter

Method

1.  First preheat your oven to 180 fan / 365 Fahrenheit and line a baking tray with baking paper. I actually used a large brownie pan and this was sufficient.
2.  Next make your flax egg and let sit for 5 minutes, meanwhile add all dry ingredients to a bowl, give a good stir.
3. Then add in all your wet ingredients (not the topping ingredients), and incorporate well to make a mixture that is pourable. Pour into your pan.
4. Now you want to use a teaspoon to plot a bit of jam and a bit of peanut butter next to it and space them evenly. So about 3 along and 3 down. Then using a cocktail stick create your swirls!
5. Bake in oven for 25 minutes. Once cooled slice into squares and there you have it! Enjoy baking!

 

 

 

 

 

RASPBERRY CASHEW ‘CHEESE’CAKE BITES

EEEEEEK! These are soooo scrumptious, they are easy to make AND they are raw not baked!! This makes them Paleo friendly too, as no grains are used. Perfect treat for this warmer weather, super refreshing. I am totally making these again but with a Lemon filling (so watch this space.)

I never actually liked normal cheesecake, I find it to heavy and sickly, not my kind of dessert, so I would actually pick these over a normal version any day. It still has the textures so trust me you will love them, but they are much more healthier plus all natural ingredients and no refined sugars!

 

 

Ingredients

For base layer:

2 cups almond flour

3/4 cup medjoul dates

1 1/2 cup cashews

1/2 cup coconut flakes or shreds

1 tsp vanilla powder

Raspberry Filling:

1/2 cup cashew butter ( I used Meridian)

1 cup raspberries

1 tbsp lemon juice

1 tsp vanilla powder

1/4 cup melted coconut oil

1/3 maple syrup

Method

1. First put all the base ingredients into a food processor and blitz until a sticky mixture is formed. Press this into a lined loaf tin.
2. Now place all filling ingredients into the processor and blitz until a creamy mixture is formed. Spread this evenly over the base.
3. Freeze to set and then slice into bite sized pieces!
4. You could even add an optional extra by doing a chocolate layer on top, just melting your fave choc and dipping each piece in!

 

 

 

 

 

SWEETCORN AND CHICKPEA FRITTERS

Makes 10 fritters

Only requires 1 bowl and 1 frying pan, whip these babies up on the weekend and enjoy along side a salad, yogurt dressing or on their own! You can totally dress these up with what spices you decide to add in.

Now I never usually fry anything, I always roast…but these were an exception. (A good one may I add) I always use olive oil so this makes them typically healthier as opposed to using sunflower or vegetable oil which has high saturated fat content.

 

Ingredients

80g gram flour (chickpea flour)

1 tsp baking powder

1 tin chickpeas drained and rinsed

150g sweetcorn

1/2 lemon juice

1/2 cup water

1/4 onion of choice

1 clove garlic

Corriander

Olive oil or other oil of choice for frying

Seasonings of choice about a tsp or 2 of each: chilli, paprika, pepper, cumin

Method

1.  Start by mixing the gram flour, baking powder, diced onion, diced garlic and seasonings together.
2. Next add in your chickpeas, sweetcorn, lemon juice and water and mix until incorporated well. Lastly add in the chopped coriander if you are putting in and give a good stir.
3.  Heat a glug of oil in your frying pan, and keep the pan at a medium heat. If you make the pan to hot the fritters will burn on outside and not be cooked on inside.
4. Once the pan is heated use a tablespoon to evenly spoon the mixture into the hot pan, and allow to fry on each side for a few minutes. When each one is done, put onto paper towels to allow excess oil to come off.
5.  Then plate up and serve immediately or these would be great to store in fridge or freezer.!

 

 

 

 

BANANA AND CHOCOLATE NUGGLET BREAD

THIS IS THE MOST SPONGIEST (if that’s not a word I have now trademarked it) AND CHOCOLATEY BANANA BREAD EVERRRR! To take this up a notch I decided to add into the middle of the batter chocolate brownie nugglets from Livias and they are bombbb! 

There are so many recipes for banana bread out there and I have tried so many but I never write them down… so now I am finally blogging my recipe this one will be a keeper for sure. Here goes…

Ingredients

125g plain GF flour

150g ground almonds

2 tsp cinnamon

4 ripe bananas (if they aren’t ripe, did you know you can pop them in the oven with skin on to blacken them!)

1 tsp baking powder

1 tsp bicarb of soda

190ml maple syrup or other sweetener

1 can of chickpea water (not the chickpeas!) – use those for another dish

2 tsp apple cider vinegar 

1 pack of Choc Brownie Nugglets

Dark chocolate top (optional)

Method

1.  Preheat your oven to 170 degrees fan / 375 Fahrenheit and line a loaf pan with baking paper or grease.
2.  Mash bananas with a form in a mixing bowl and then add your flour, almond flour,cinnamon, baking powder, bicarb and mix really well.
3.  Then add in your maple, chickpea water and apple cider vinegar and ensure all is incorporated well. The mixture will be quite runny but do not panic, this is normal for vegan recipes.
4.  Now pour half the batter into the loaf tin, then place your nugglets in and top with remaining batter. Then add on your dark chocolate roughly chopped into chunks or grated over the top.
5.  Bake for 45-50 minutes. The bread should be squidgy to touch when done. Allow to cool (not completely as who doesn’t love warm banana bread) and then slice and eat! You can totally dress it up more by topping with nut butters, fruit, dairy free yogurt, whatever you love.

 

 

 

PB & BANANA DATE CUPS

This recipe is inspired by the Deliciously Ella cups AND Livia’s recent live baking of the banoffee cups!

I love the use of layers in this recipe, I would love to make a proper base however a lot of recipes require oats for this as this seems to hold best, but I am working on using my new favourite grain alternative (millet) to get a base consistency. Fingers crossed….

Makes 10 cups

Ingredients

Base:

175g cacao butter

7 tbsp cacao powder

7 tbsp maple syrup or brown rice syrup

Peanut and banana layer:

16 medjool dates

2 tbsp peanut butter

Dash of plant milk (I used soy)

1 large banana sliced into 10 slices

Top layer(optional):

60g Dark chocolate

1/4 cup oat cream

Method

1.  Firstly line a tray with 10 mini cupcake cakes or normal cupcake cases , whichever you prefer.
2.  Grab a small saucepan and melt your cacao butter completely then add in your cacao powder and maple. Stir well to incorporate and take off heat.
3.  Using a spoon, the mixture is very liquidly so take care as you spoon it into each cupcake case. Then place into fridge for 2 hours.
4. Whilst your base is setting, start on the middle layer. Add your dates, peanut butter and plant milk to a food processor. Blitz until a creamy caramel consistency is formed.
5. Once your bases are set, you want to spoon this caramel like mixture into each cup. Then place a slice of banana on top of each.
6. This last step is optional but I always think you can never have to much chocolate so I did it! You can just straight melt your chocolate of choice and then pour that onto each cup OR you can melt the chocolate with some oat cream which makes it a slight thicker consistency and pour onto each cup too.
7. Place back into fridge to set for another 1-2 hours. Then you can gobble them up in all their gooey and richness!

 

 

 

 

CHOCOLATE SOUFFLE POTS

This is the ultimate food porn and I am so happy I have made it. For all you chocoholics this is the one, it can totally be breakfast too;) The video on my Instagram is totally mouth watering..

Recipe adapted from Fitgreenmind

4 Servings

 

 

Ingredients

1 cup millet flour

7 tbsp almond flour

6 tbsp cocoa powder (I used nutrisuperfoods)

1 tbsp baking powder

1/2 cup coconut sugar

1/3 cup applesauce

1 tbsp apple cider vinegar

4 squares of dark chocolate ( I made my own)

4 heaped tsp nut butter (I did peanut and almond butter)

3/4 cup plant milk (I used soy)

Method

1.  Preheat oven to 180 fan / 356 Fahrenheit and place 4 ramekins or soufflé dishes onto a baking tray ready.
2.  In a mixing bowl, add all dry ingredients (but not the chocolate pieces) and mix well.
3.  Then add in your wet ingredients (not your nut butter) and mix until a more runnier mixture is formed.
4. Then you want to spoon a couple tablespoons of the mixture into each ramekin leaving enough mixture to add on top when you have made the middle as per below.
5.  Place a square of chocolate in each pot, then a dollop of the nut butter, then with your leftover mixture spoon that on top to cover each.
6.  Bake in oven for 15-20 minutes. It will smell AMAAZINGG
7.  Take out of the oven, be careful not to touch the ramekins as I know you will be excited to dig into these! ENJOYYYY the melt!

 

 

PEACHY HOMEMADE GRANOLA (OAT FREE!)

Excited that I am able to share this creation, and you can deffo adapt it if you want to add or remove things but as it is originally it works! You may wonder how you can do granola oat free? Well let me tell you, after discovering that I am actually quite sensitive to oats which is super annoying as they were a staple in my diet literally eating them everyday, I needed to find another substitute Drumroll please…… Millet Flakes! These are a much finer grain and gluten free of course, they can be used as porridge, you can by it in flour form and in puffed form (which would work really well in this recipe too)! I have discovered I can create a granola/crumble type topping with millet. I have also added puffed rice for texture. If you try this recipe please tag me on Instagram @keepcalm_eatplants as I would love to see a remake!

Ingredients

250g millet flakes or puffed millet

100g puffed rice

1 cup coconut shreds

1/2 cup flaked almonds

2 peaches thinly sliced and chopped into small slivers

1/2 cup Almonds or mixture of nuts (optional) 

Few tbsp of Mixed seeds I used flaxseed, sunflower and pumpkin

1/3 cup coconut oil melted

1/4 cup brown rice syrup 

2 tbsp cinnamon

3 cardamom pods (just the insides)

1 tsp clove

1 tsp nutmeg

Method

1.  Set a baking tray (large one) lined with baking sheet and preheat oven to 160 fan / 320 Fahrenheit.
2.  Grab a large mixing bowl and add in ALL of your dry ingredients including the peach slices and mix well. Add in your seasonings i.e cinnamon after and then mix well again.
3.  Then add the coconut oil and brown rice syrup and mix to combine everything so that it creates a little more wet/sticky ish mixture. It won’t be as combining as your usual oats would but as long as its all covered and smells good then your ready to go!
4.  Spread out mixture on your large baking sheet, then bake in your oven for 20 minutes. Ensure that half way through you turn the mixture over to give an even bake. You want to have a nice even golden colour in the end and some bits may have even formed into small clusters.
5. Allow to cool and then transfer to a storage jar, this will keep fresh for a couple weeks.

 

 

 

CHOC ‘CHEESECAKE’ SQUARES

Ingredients

1 head broccoli

2-3 tbsp olive oil or rapeseed oil works nicely too

1 chilli

Whole lemon for juice and ZEST (important for flavour)

Pack of mushrooms your choice

2 tomatoes or handful of cherry tomatoes

1 onion or spring onion

1 clove garlic

Nutritional yeast

Bouillon vegan stock powder mixed with boiled water 1/2 litres worth

2 peppers (optional ) any aditional veg you would like to add i.e peas, cauliflower, green beans, chickpeas will all work together nicely

Method:

1. Blitz the broccoli in a food processor with 1 tbsp oil of choice, chopped chilli and the juice of the lemon PLUS the zest grated.
2. Heat a pan with 1 tbsp oil and add in your chopped mushrooms, onion and garlic on a medium heat. Once soft, add in your chopped peppers.
3. After that, chuck in your blitz broccoli, stock powder mixed with the boiled water and let simmer for a few minutes.
4. Lastly add in however much nutritional yeast you like and SERVE!

 

 

MUSHROOM & LENTIL BOLOGNESE

Serves 3

 

Ingredients

8 mushrooms of choice

1 tin of tomatoes

1 tin of lentils or you could use fresh

3-4 carrots

1 pepper

1 onion

1 clove garlic

Smoked paprika

Oregano

Thyme

2 cups vegetable stock

Olive oil

Nutritional yeast

Parsley (to top optional)

250g spaghetti (I used wholegrain spelt)

Method

1. Firstly, chop all your veggies up or dice if you prefer less chunky. Measure your seasonings and spaghetti out.
2. Start by heating some olive oil in a large frying pan/wok and add your onion and garlic.  Then after a couple of minutes add in your mushrooms, peppers and carrots and fry on a med high heat for about 5 minutes.
3. When veggies are tender, add the tin of tomatoes and lentils (if using fresh then these will need cooking accordingly before adding in) and veggie stock. Bring to a simmer for 10 minutes. Add seasonings to taste. 
4. Lastly you want to cook your spaghetti as this only takes 10 minutes max you want to do this toward the end. I added nutritional yeast to the Bolognese for that nutty/cheese flavour but it is optional.
5. Once all cooked, portion up and top with parsley. Save leftovers in some eco friendly Tupperware. I am obsessed glass like this amazon set >> Glass Tupperwere

 

 

SMOOTHIE BOWL MAYHEM

Tips for an awesome smoothie bowl:

1.  ALWAYS use frozen bananas for the base and use only a small amount of milk when you blend to ensure that thiccc consistency is achieved (smoothie/nice cream)
2.  Add in superfood powders for natural colouring like Spirulina, Acai or Matcha
3.  Top with anything your heart desires and play around with different textures; some crunch, chewiness and creaminess!

(The base for all of these bowls are 3-4 frozen bananas and a few tablespoons of plant milk)

GIANT CHOCO BALL N FRUIT BOWL

•  I added a tablespoon of each spirulina and acai powder which created this cool greyish speckled colour
• Topped with mango, strawberries and giant choco balls as per recipe below (super easy)

MATCHA GRANOLA BOWL

•  I added a tablespoon of matcha powder which only changed the colour slightly, you could add more and it may go a lot darker, however matcha can create bitterness
•  Topped with my homemade millet flake and buckwheat granola (recipe to be adapted and hopefully I will then share!), goji berries, blueberries and peanut butter!

GREEN GODDESS BOWL

•  I added a tablespoon spirulina powder and handful of kale to create this one!
•  Topped with GF oats, goji and blueberries

CHOCO BALLS RECIPE:

1 cup GF oat flour (blend oats and this resembles oat flour)

1/4 cup cacoa powder

1/4 cup nut butter of choice (I used peanut butter)

1/2 cup sweetener (I used maple syrup)

Pulse all ingredients in processor, form into giant balls and place on baking sheet. Bake at 160 degrees fan / 350 Fahrenheit for 15 mins.

 

 

CHICKPEA ‘N’ EASY COOKIE DOUGH 

Super easy, only uses a few ingredients NO FLOUR either! So scrumptious..

Makes 10-12

 

 

Ingredients

1 tin of chickpeas drained and rinsed

1 tsp baking powder

1/2 cup nut butter (I use peanut butter)

1/4 cup sweetener (I use maple syrup)

1/2 cup dark choc chips or chop up dark chocolate bars yourself like I did

Method

1. Begin by preheating your oven to 180 fan / 400 Fahrenheit. Place your tin of chickpeas that are drained and rinsed into a food processor and pulse until they are no longer whole.
2.  Then add in your other ingredients; nut butter, sweetener and baking powder and pulse again just to combine and start to form more of a dough.
3.  Add in half your choc chips and pulse for a few seconds to maybe give a darker colour to the dough then add the rest in for texture (because who doesn’t love the melted chocolate in a cookie?!) OR just add them all in and stir them in so it doesn’t break them up.
4.  Form into balls and place onto a baking sheet that is lined, then bake for 20 minutes! You will not be able to resist ( I suggest making a double batch)

 

NUTTER BUTTER BALLS

Makes 8-10 depending on size

Super quick to make! There are SO many recipes out there for energy balls/ bliss balls whatever ya like to call em, and this is just 1 of MANY I have made…

 

 

Ingredients

1 pack of Medjoul dates (450g)

1 cup almonds

1/4 cup cacoa powder

Nut butter (enough to fill the balls)

Sprinkle of cacoa nibs (optional)

Method

1.  Place all ingredients into a food processor (apart from nut butter) and blitz until it forms a sticky dough that comes together.
2.  Roll out enough balls so that you can actually spilt the balls in half to stuff.
3.  So once you have rolled into balls, you want to then half the ball, create a little dip in one of them and stuff with nut butter using a teaspoon is best! Then roll back together and place on a tray or plate.
4.  Then if you like you can fridge these in a container or keep covered at room temp to keep that ooeyy gooiness of the centre! I kept mine in my Coconut Bowl:)