Christmas Nibbles for vegetarians/vegans

fournibblesChristmas Nibble Food

Four really quick recipes for Christmas nibble food.  Get ready for friends and family coming over this Christmas with these really quick and easy recipes.  Video is also included at the bottom of the text.

Veggie Sausage Rolls

– pre-rolled puff pastry

– Vegetarian/vegan sausages of choice

These are so easy to make, you simply roll out the pastry and add in the sausages along one side.  Roll up into a roll and slice evenly into bite sized pieces.  Cook in the oven at 160 for about 30mins or until golden and puffy!  Garnish with herbs and serve with dipping sauce of choice.

Sweetcorn Balls

– Tin of large sweetcorn (about 400g)

– Wholemeal flour

– Onions,herbs, chilli (optional)

– Salt and pepper for seasoning

Empty the tin of sweetcorn and water into the food processor and blend for a minute, add in the appropriate amount of flour, you want enough to create a sticky dough like consistency.  Add in some chopped onions and herbs if you wish and a touch of chilli for a spicy touch if you like a bit of spice.  Season with salt and pepper. Roll into individual sweetcorn balls and bake on an oiled tray for around 30 mins at the same temp as the sausage rolls.  Serve with sweet chilli sauce and some herbs and vegetables to garnish.

Guacamole Taco Chips

– Two Avocados

– A tomato

– One lime

– Sliced chillies and coriander for garnish

– Salt and Pepper for seasoning

Mash the avocado with a chopped tomato and the juice of one squeezed lime.  Season with salt and pepper.  Scoop a tsp worth onto each taco chip and top with sliced chillies or coriander for a cooler taste.

Baked Potatoes with Cream ‘Cheese’

– Small baby potatoes

– Cold Pressed Organic Olive Oil

– Cream cheese or vegan alternative

– Salt, pepper and herbs/vegetables to garnish and season

Drizzle the baby potatoes with olive oil and bake in the oven for 40mins at 180, slice and leave to cool for 30mins.  Chop up your chosen garnish and vegetable decorations whilst cooling.  Spoon a tsp of cheese into the potatoes and garnish, serve with sliced vegetables of choice and a dipping sauce.  I choice spicy Siriacha chilli dipping sauce.

Here’s the link to the video below should you prefer to watch the video recipes.  It gives you a better idea on how they are supposed to look.

Love, blessings and a Happy Christmas for when it arrives!

Angie x

 

Aubergine Winter Stew, Flatbreads & Tzatziki

aubergine_stew.jpgSlow Cooked Aubergine Spicy Stew

This was so delicious I feel hungry just writing about it again!  Delicious slow cooked aubergine in spices with a hint of chilli.  You could adjust the recipe if you like your food hotter in taste or perhaps add a freshly sliced chilli in there also.  The tzatziki on the top went so well with the spiced food and the breads were great for dipping into the sauce and dip.  A little salad such as tomato and cucumber would work well on the side.

– Start by chopping all the aubergine into small 1cm style pieces (obviously you don’t need to get the ruler out) then chop the onion into small pieces and grate the garlic and ginger.

– Stir fry the coconut oil, aubergine, onion, garlic and ginger for a few minutes until lightly cooked.

– Add the lightly cooked aubergine etc. to the slow cooker, add the spices, tomato paste, honey or maple syrup and season with salt and pepper to your liking.

– Adjust the necessary settings on your slow cooker and cook until soft, around 4hrs.

– Serve with fluffy rice, tzatziki, flatbreads and salad.

Tzatziki Dip

tzatzikidip

This tzatziki dip is so fresh and garlicky tasting it goes really well with the cooked aubergine and the raw garlic is good for fighting all sorts of bugs.

  • Scoop the yoghurt into a bowl.
  • Grate the courgette and garlic into the yoghurt.
  • Squeeze in the lemon juice, salt and pepper, chopped mint and stir.
  • Sprinkle with chopped mint.

Wholemeal Flatbreads

flatbreadtzatzikiThese flat breads are a lovely warming addition to the aubergine stew and are great for dipping into the dip and sauce.

They are so simple to make, I’m sure there are better ways but all I do is add a few cups of wholemeal flour to the kitchen aid with the dough hook on (you could hand mix and knead) and a tsp of sugar, season with salt and pepper, add warm warm water and mix until a dough is formed.  Leave for an hr and roll into little balls, flatten to desired thickness and lightly cook in a tiny amount of olive oil or coconut oil in the frying pan.

If I’ve missed anything or you have any questions please drop me a comment.

Love and blessings!

Angie x

Maca Porridge, Banana & Almonds

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macaporridge.jpgMaca Porridge with Almonds and Banana

A real nourishing treat for the winter months!  There are no particular measurements for this recipe please adjust to taste and requirements.  You can also soak your oats in almond milk over night which I find makes them more enjoyable, but you don’t have to.

Cook up the oats with water or dairy free milk of choice, I would use Organic Almond Milk.  Once off the heat add a dash of Organic Vanilla Extract, some molasses and some live coconut yogurt to thicken.  Spoon in a tbsp or two of maca powder and stir, add some chopped almonds and drizzle some high quality maple syrup over the top.

If you would like further information on some of the more unusual ingredients and where to purchase them check out the links below.  I always purchase my ingredients from these people they are trusty suppliers and Indigo Herbs in particular is produced in the UK and is of a really high quality.

Health Benefits:

Maca Powder – https://macapowderbenefits.net/

Molasses – https://www.organicfacts.net/health-benefits/other/health-benefits-of-molasses.html

Maple syrup – https://www.organicfacts.net/health-benefits/maple-syrup.html#Nutritional_Value_of_Maple_Syrup

Links to buy ingredients:

Meridian Organic Molasses 740 g

Organic Peruvian Maca Powder – 500g (Certified Organic)

ORGANIC maple syrup – Grade A (Dark, Robust taste) – 1 liter (1,35 Kg) – BIO maple syrup

Please note maca is not recommended for very young children!  Enjoy! 😀

Love and warm wishes in the winter months!

Angie xx

Cacao & Apple Spiced Porridge

cacao_porridge.jpg

Cacao Spiced Apple Porridge

A real nourishing treat for the winter months!  There are no particular measurements for this recipe please adjust to taste and requirements.  You can also soak your oats in almond milk over night which I find makes them more enjoyable, but you don’t have to.

Cook up the oats with water or dairy free milk of choice, I would use Organic Almond Milk.  Once off the heat add a dash of Organic Vanilla Extract and some live coconut yoghurt to thicken.  Spoon in a couple of tbsp of raw cacao to taste and stir.  Divide into bowls and top with the chopped apples, chopped brazil nuts and raw organic manuka honey or maple syrup for a complete vegan option.  Sprinkle with some mixed spice and additional cinnamon and enjoy!

Please don’t feed the raw honey to under 1’s and the cacao is not suitable for very young children.  Please google the latest research on this!

Such a hearty treat for all the family!  Please note cacao is not recommended for very young children!  Enjoy! 😀

Love and warm wishes in the winter months!

Angie xx

 

 

Brazil Nut Chocolate Cake

brazilnutcake

The recipe for this chocolate cake is really easy and quick to prepare, there is no baking involved and it is made with fresh raw food and superfoods.  Its packed with nutritious ingredients and is a really quick and clean snack for the whole family.  Raw cacao is really nutritious and is well known for its high levels of antioxidants, its widely available online or in your local health shop.  Some larger supermarkets even stock it these days but to be honest you get more for your money online.  Indigo Herbs is a trusty brand and you can purchase from amazon at the link below –

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The Ingredients

Cookie/cake base:

1 and 1/2 cups of Brazil nuts

1 cup of pitted soft medjool dates (don’t use the ones that have added sugar products)

2/3 cups of cacao powder

pinch of salt

Chocolate Frosting:

1/3-1/2 cup of medjool dates

1/4 cup of honey/agave or sweeter of choice

1/2 a medium ripe avocado

1/2 cup of cacao powder

So the method is really easy, you’ll need a powerful blender or a food processor.  Blend up the Brazil nuts first until they are pretty fine…don’t go to far or you will end up with a nut butter lol!  Add in the dates, the cacao powder and a pinch of salt…blend!  If the mixture is too dry and not clumping together (it depends on the dates) then add a little honey to get a dough like consistency that should stick together in your hand.

Remove from the food processor bowl in small amounts and push through a cookie cutter of choice, keep adding until its about 1cm thick.  Remove shaped piece from cookie cutter then repeat until finished.  To prepare the topping you need to blend the dates in the food processor until pureed, add the agave syrup or honey, avocado flesh and cacao powder.  Blend and scrape down until its completely blended together and looks like chocolate frosting.  Spread on top of the cookie cut cakes and serve with fruit on top.

You can keep it for a few days in the fridge but the strawberries will go a bit yuk! and the icing is made with avocado so best eaten as fresh as possible.  Be warned this cake is so nutrient dense your body will get full quickly so eat in small quantities! :-). Delicious!

Peanut butter (vegan)cookies

img_1822

Peanut Butter and Pumpkin Seed Cookies 🍪 

Ok so I added the pumpkin seeds in to make them ever so slightly healthy but these bad boys should come with a health warning lol!  A bit too much sugar for my liking but I made them for the boys!  …of course I had to lick the utensils and taste the finished product.  They are dairy free and delicious!  😄

3/4 cups of brown sugar (or coconut sugar)

2/3 cup of rapeseed oil

1/4 cup of almond milk

2 teaspoons of pure vanilla extract

1 1/2cups of white spelt flour

1/2 tsp of baking powder

sprinkle of salt

4 tbsp of pumpkin seeds

2 tbsp of peanut butter

Add all the ingredients into your mixer or bowl apart from the seeds and mix gently until combined.  Add the seeds in last and combine.  Drop 1 tbsp of mixture onto the baking sheet and repeat leaving space between your cookies as they will flatten slightly and bake at 170c for 8-10 minutes until slightly golden.

Enjoy 💋

 

 

 

 

 

Weekend Brekkie with my boy!

So this is what me and Daniel get up to at the weekends!  🙂  We make sausage sandwiches.

Super simple – slice the buns, spread with hummus, chopped tomatoes, chopped cucumber, mashed avocado, ketchup and add the sausages.  Serve straight away!  Delicious!

Check out the video for better instruction! 🙂  enjoy!

Subway mum at work!

sub-lunch.jpg

Daniel just told me ‘Mum your so good at making these sandwiches you should work in Subway!’

Super quick to make, slice your sub, spread with hummus and put in loads of salad and olives etc.  top with mayo of choice, we had an egg free one and serve.

 

 

Vegan Sweet & Sour

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quick_sweet&sour.jpg

A quick recipe for sweet & sour stir fry with shitake mushrooms on top! 🙂  Delicious!

Ingredients

1 onion

1 red pepper

1 pack of beansprouts

1 can of bamboo shoots

1 bunch of chinese greens of choice

1 packet of marinated tofu pieces

1 packet of shitake mushrooms cooked with ginger and garlic (optional)

1 jar of sweet & sour sauce

1 packet of buckwheat noodles

Ok so you want to chop everything up first to get it all ready to go, get the frying pan or wok up to heat and pop in a tablespoon of coconut oil.  Heat the onions and peppers for 5 mins, add in the rest of the vegetables and continue to cook breifly but don’t overcook the vegetables or they will go soggy!

Add the sauce and season with a little soy sauce.  Serve with the cooked buckwheat noodles or rice, what ever you prefer.

If you want to see the recipe in video format check out my youtube recipe below!

Enjoy 🙂 x

Quick Indian Curry

quick_indian_curry

Ok so here goes my super quick Indian curry recipe, this recipe was the result of me forgetting my Indian jar of sauce at the supermarket but I’m sure it was ten times tastier anyway than the jar I was supposed to pick up.  So here goes…

Ingredients

4 garlic cloves chopped or grated

1 knob of ginger chopped finely

2 green chilies, sliced, seeds included for extra heat (optional but don’t be a wimp!)

Cinnamon stick whole

4 cardamon pods

1 thickly sliced courgettes

1 thickly sliced red pepper

hot curry powder 3-4tbsp

Soy Cream

1 handful of cashew nuts

1 carton/tin of chopped tomatoes

4 cubes of frozen spinach

parsley (optional)

lime pickle and mango chutney or any other condiments

rice of choice

So chop and prepare everything and put a small amount of oil in the pan, stir in the garlic, ginger and green chilies, cook for 5 mins, stir in the cinnamon and cardamon pods and cook for a further 5 mins.

Add the chopped vegetables and cook for 10-15mins, add the chopped tomatoes, curry powder, frozen spinach, a dash of water , cook until the vegetables are tender.

Add a dash of soy cream, the cashew nuts and cook a further 5 mins, season and serve with the rice and condiments and parsely on top if you wish.

Thats it enjoy! 🙂