REVIEW: BLACK GOO BREAKFAST

I am back with another review, yes another for BLACK GOO! As you know their cakes are insane, but how about brunch/breakfast? They have you covered. It is delicious, filling and not underwhelming at all I promise especially for us vegans:) So I had this one over at the Berkhamsted café but this is available at Tring too.

Now for me, I know how hard it can be to get a satisfying vegan breakfast without it tasting or looking gross, I can confidently tell you that this is now the 2nd BEST one I have had (Wild Strawberry Café does come first at the moment!)

Here we have it…. the Vegan Goo^^ in all it’s glory! What can you not love? Bubble n squeak, beans, hash brown, shrooms, tomato, toast, avocado and falafel; all alongside a cup of tea. Atmosphere here is great, awesome music in the background and it’s at the top of an antique shop which is a good workout for the legs;) Hopefully if in need of bfast/brunch places, then head here!

REVIEW: VEGAN SPARTAN

EPICLY TASTY AND ENTIRELY VEGAN!

Honestly so excited to share this review on this resteraunt. It’s based in Hemel Hempstead town centre, to which I never knew it even existed. Better late than never right? Also got an awesome deal as we ate there on a Monday during the 50% off scheme 😀

Price range: £20-30 per head depending whether you get dessert and nice drinks.

Atmosphere: Super spacious, enough room between each table, really clean and smart inside, friendly staff. Quite a few families here which I was surprised but also so happy kids were eating plant based foods!

Service: Everything was presented well however service was really slow especially on our desserts, I understand it may be because of the whole Covid scenario atm though. I liked they bring you water without you even having to ask!

Food (important part): I first had a Black Velvet milkshake which was divine! It tasted similar to red velvet, I thought it would actually be black but as you can see from the image it was almost the usual red colourish, yummy though! I then just had to go for one of there burgers; the BBQ Jackfruit and pineapple burger with potato wedges. Those wedges were proper, they are honestly the best wedges I have had, super chunky and taste perfect with there ketchup! The burger was sweet and satisfying, I do want to go back to try a more metier patty type burger, however this one is good if you are after a less meaty texture. Lastly I did have an ‘After Eight’ dessert, it was a soft similar to mouse like texture and super minty and chocolate heaven. It was presented beautifully and it was rich which is how I like my dessert.

So, just to also mention I took my non-vegan boyfriend with me and even he enjoyed the food, and he is super fussy. I would definitely return and try some more items!

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:)

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!

 

 

 

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!

 

CHICKPEA MUFFINS

Apologies for the lack of content, life gets in the way and I feel like I’m getting withdrawal symptoms from not making as much! This quick recipe is such a good idea for light on the go lunch or as a snack. Being plant based and missing one thing…egg muffins!! So discovered an alternative that tastes just as good without the egg YAY!

Ingredients

1 and 3/4 cup chickpea flour

2 cups water

1 tsp baking powder

1/4 cup nutritional yeast

Salt and pepper

(veggies you pick can be optional but here’s what I used)

1 red pepper

1 courgette

1 tomato

2 spring onions (mine were fairly large)

Sprinkle of paprika

Handful spinach

Sprinkle of thyme

Method

  1.  Firstly preheat your oven to 180 fan / 400 farenheit and line a muffin tray with cases or oil them to avoid sticking.
  2. Next dice up all your veggies and put to one side whilst making batter.
  3. Whisk in a bowl the chickpea flour, water, nutritional yeast, thyme, paprika, salt and pepper and baking powder until incorporated well. Then add in all your veggies and whisk these in well.
  4. Then using a 1/4 measuring cup pour the mixture into 12 muffin holes/cases. Bake in the oven for 30 minutes!
  5.  Once out allow to cool slightly before taking them out the pan/cases to eat or you can store these in the fridge and freezer! Enjoy:)