Muesli bars

👬10🕞25min

vegan, sugar free

The original breakfast cereal called muesli — a German word meaning "mixture" — combined rolled oats with nuts and fruit.
I am addicted to these, and so is everyone I give them to. Although they're quick to throw together, they do take nearly an 20 min to bake, so what I suggest is, make a batch at the weekend and then you will have the oaty, chewy bars ready and waiting for those days when you have to snatch breakfast on the hoof.
recipe inspired by:Vegan Food and Living/September 2017

Ingredients:

3 big ripe bananas (squished)
200 g porridge oats
30 g mix seeds (pumpkin, flaxseeds, sunflower)
50 g mix dried fruits (cranberries, blueberries)
50 g mix nuts (pecans, walnut, cashew)
2 tbsp agave syrup (or maple syrup)

Method:

Preheat the oven to 180C
Mix all the dry ingredients in a large bowl and add the mashed bananas.
Heat the agave syrup, coconut oil and nut butter in a saucepan over a low heat until combined.
Add the wet mix to the mixture and stir well until everything is combined. Mix in the coconut yoghurt.
Line a baking tray with greaseproof paper and spread the mix on top, around 2,5cm thick.
Bake for 20min
Remove from the oven, leave to cool slightly and then divide into bars. 

I’d love for you to keep in touch! You can enter your email address right here to get new recipes sent to you twice per week. Join me on Facebook and Instagram!! 

Curgette fritters

👬10🕞30min

vegan, GF, sugar free

Curgette fritters are one of my favourite Greek mezze. Here is my attempt at making them vegan (traditionally, they use an egg as a binder and often feta too). They are great for vegan burgers with home made ketchup, hummus and slow cook onion ;)

Ingredients:

3 medium curgette
1tbls ground flax
3 tblsp warm water
1 medium yellow onion
2 cloves garlic
1/2 cup whole wheat flour (or any GF flour)
2 tbls nutritional yeast
3 tbls 5 seeds mix from Shipton Mill (you can use any seeds mix)
salt and pepper
oil for frying 

Method:

Using the large holes on a cheese grater, grate all the curgettes Line a large bowl with a clean dishcloth and fill with the grated curgette. Alternatively, you can put the grated curgette in a fine mesh colander over a bowl or the sink.

Sprinkle the salt over the curgette then lightly toss the curgette with your hand or some tongs to combine. Set aside for 10 minutes while you are preparing the rest of the ingredients.

In a small bowl mix together the flax and warm water. Set that aside.

Now finely grate the onion and mince the garlic.

Combine all your ingredients in a large bowl. The curgette, flax mixture, onion, garlic, whole wheat flour and nutritional yeast. Mix to combine. You will probably have to get in there with your hand to finish mixing. (Add enough flour and seeds to ensure that your mixture isn’t wet, yet you will still be able to form patties out of it easily.)

Put the mixture into the fridge for an hour or so that it is easier to form patties.

Once you’ve chilled your mixture, form small patties (mine weighed 50 g each) with your hands. Grab a chunk of mixture and squeeze it well in your hand first to extract even a tiny amount of excess moisture. Then proceed to form a patty.

Heat up 1-2 cm of oil in a small pan. Once the oil is hot (but not too hot or else they will burn on the outside), place a few fritters on it and fry them without turning for about 2-3 minutes. After 2 minutes, check one of the fritters and if it’s nicely browned gently flip it to the other size and fry for the same amount of time.

Serve hot or cold. Enjoy ;)

I’d love for you to keep in touch! You can enter your email address right here to get new recipes sent to you twice per week. Join me on Facebook and Instagram!! 

1. 
   

Mung bean pate

Mung beans and tomatoes make a nutritious colourful spread.

Ingredients:
50g mung beans
20g sun-dried tomatoes
20 ml olive oil
1 small onion
2 cloves garlic
1/2 bunch dill
to taste salt and pepper

Method:
Preparation:
Soak the mung beans overnight.
If the tomatoes are very dry soak overnight in the olive oil.
Cooking
Drain the mung beans and put them in a saucepan. Add fresh water to about 1 cm above the beans, bring to the boil, and then cover and reduce to a simmer. Simmer for 20 to 30 minutes until very tender and then drain off the cooking liquid.

Meanwhile skin the onion and garlic and chop. Put the drained beans in a food processor with the tomatoes, oil, chopped onion,and garlic.

Blitz and blend to a smooth paste adding a few ml oil if needed to make the paste smooth.

Check the texture and add more water and/or oil for a smoother feel. 
Add dill. Check the flavour and adjust with salt, peppe.

I’d love for you to keep in touch! You can enter your email address right here to get new recipes sent to you twice per week. Join me on Facebook and Instagram!!

Vegan Mint and Coconut Ice Cream

vegan, sugar free

👬8 🕤5 min + overnight

This vegan mint and coconut ice cream is made with coconut milk, fresch peppermint and spirulina. It's amazingly rich and creamy and not too sweet.

Ingredients:

8 servings
1 can coconut milk (chilled for 10 mins)
1 scoop coconut cream
1 cup meat of a young coconut
10 g fresh mint leaves
pinch spirulina

Method:
Blend away in the blender until nice and creamy, then pour it in a ice cube tray. Freeze overnight or 6 hours.
Pop the cubes in your blender, blend away.
Scoop and toop with your favourite vegan chocolate (I used my own Vegan chcocolate :p) 

Broccoli and Carrot Ribbon Salad

👬3🕞30min

vegan, GF, sugar free

A quick and gorgeous Moroccan-inspired salad that works well as a main dish or as a crisp side salad.

Ingredients:


2 tablespoons plus 1/4 teaspoon salt, divided
3 heads broccoli, cut into florets 
150g rice
5 carrots, shredded or cut into ribbons
1/2 cup parsley, minced
1 cup toasted almonds, chopped 
3 lemons, juiced
2 tablespoons maple syrup
4 teaspoons cumin, toasted
1/4 teaspoon pepper
2 to 3 tablespoons olive oil

Method:

Bring a large pot of water and 2 tablespoons salt to a boil. Add broccoli and cook for 2 minutes, until tender but crisp. Drain and run broccoli under cold water to cool and prevent further cooking. Cook rice. Mix broccoli, carrots, parsley, rice and almonds in a large bowl.

In a small bowl whisk together lemon juice, maple syrup, cumin, 1/4 teaspoon salt and pepper. Slowly add olive oil and keep whisking. Taste and adjust seasonings. Toss salad with dressing and serve.

I’d love for you to keep in touch! You can enter your email address right here to get new recipes sent to you twice per week. Join me on Facebook and Instagram!! 

Tortilla

👬12🕞30 min

vegan, sugar free

You can make these Mexican flat breads thin or thick, depending on your preference. Great recipe to make with your kids, who can then fill them with whatever they like.

Ingredients

cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil

 

Method:

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.

In a large non-stick pan, cook tortillas over medium heat for 2 minutes on each side or until lightly browned. Keep warm.



If you would like your tortillas crispy, just simply divide dough instead 8 portions into 12 (make them thinner).

I’d love for you to keep in touch! You can enter your email address right here to get new recipes sent to you twice per week. Join me on Facebook and Instagram!!   

Vegan, sugar free, GF, Mazurek

vegan, GF, sugar free

👬24 🕤 30min

Mazurek is a traditional easter cake originating from Poland. If you like nuts and chocolate, you will love this mazurek.

 
Ingredients:

For the base:
250g almonds
150g raisins
4 dates (stones removed)

For the caramel:
32 dates (stones removed)
6 figs
4 tablespoons coconut oil
one vanilla pod
4 tablespoons water

For the toping:
80g salted peanuts, chopped
300g dark (vegan) chocolate

For decoration:
Mix nuts and morels 

Method:

1. To make the base, process the almonds in a food processor for about 1 minute until they reach a fine texture. Set the almonds aside in a bowl. Process the raisins and dates in a food processor until they a smooth paste, add the almonds and process the entire mixture. Place the mixture between two pieces of greaseproof paper and, using a rolling pin, roll it out until you have a square that is 1 cm thick.

2. To make the caramel, blend the dates, figs, coconut oil and water in a blender until it becomes a uniform caramel-like mass. It shouldn`t runny, but should hang easily on a spoon. Add a few additional dates or put it in the fridge if it is too runny- just be aware that it solidifies quickly.

3. Smooth the caramel over the base.

4. Melt the chocolate in a bain-marine and pour it over the caramel.

5. Decorate with nuts and dried fruits.

6. Let the chocolate cool, then cut the mixture into 24 pieces and place them in the fridge. 

I’d love for you to keep in touch! You can enter your email address right here to get new recipes sent to you twice per week. Join me on Facebook and Instagram!!