tag:blogger.com,1999:blog-52465489819505990712024-03-05T16:19:29.923-08:00Robyn's Vegan RecipesWhole Food Plant Based Vegan RecipesVegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.comBlogger298125tag:blogger.com,1999:blog-5246548981950599071.post-91429281651024096752016-12-02T03:49:00.000-08:002016-12-02T03:49:08.087-08:00Gluten Free Sweet Potato and Coconut Milk Pastie!Gluten Free Sweet Potato and Coconut Milk Pastie!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgI-sIf8W3Gbbgup6W1joyXfuaA1QlKcj7im-pEwNdgwBZWfkOXzIOQgMzvmNMyvL95AdlRgACt_mnRhXkEZXaAidE8iQOV5pf_p7kdAPxsBkoqeUlyUWaLWph35TLjC45Glrb-i327h6G/s1600/IMG_5188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgI-sIf8W3Gbbgup6W1joyXfuaA1QlKcj7im-pEwNdgwBZWfkOXzIOQgMzvmNMyvL95AdlRgACt_mnRhXkEZXaAidE8iQOV5pf_p7kdAPxsBkoqeUlyUWaLWph35TLjC45Glrb-i327h6G/s320/IMG_5188.jpg" width="320" /></a><br />
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(Serves 2)<br />
Ingredients:<br />
Pastry -<br />
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300g gf doves flour<br />
1 tbsp flaxseed<br />
1/4 tsp oregano<br />
1 tsp baking powder<br />
2 tbsp coconut oil<br />
100ml water<br />
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Filling-<br />
3 medium sweet potatoes<br />
1 can kidney beans, drained<br />
1/2 can coconut milk<br />
1 tsp medium curry powder<br />
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Sides-<br />
1 head spring greens<br />
1 cup frozen peas<br />
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First, place the sweet potatoes straight into the oven as they are whole at 200<span style="color: #252525; font-family: sans-serif; font-size: 14px;">°C </span>for 45 minutes.<br />
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Meanwhile in a bowl add the flour, flaxseed, oregano and baking powder. Put the coconut oil in a microwavable bowl and melt in the microwave for 40 seconds. Then add this to the flour and mix in along with the water, adding it gradually until a dough ball forms. Use your hands to form the dough. Line a baking sheet with baking paper or oiled tin foil. Then split the mixture in two and flatten out 2 long pizza shaped pastry shapes.<br />
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In a separate bowl add the kidney beans and coconut milk and once the sweet potatoes are soft, carefully take them out the oven and peel off the skin (and eat it) then mash and add to the mixture. Add the curry powder and mix well. Place a large dollop of mixture on one side of the pastry and fold over to close and form the pasty! Pierce holes in the top and bake in the oven for about 30 minutes.<br />
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Whilst they're nearly done tear some spring greens (collard greens) or cabbage into a frying pan along with water and peas, then steam fry until vibrant green. As the water evaporates, replace with more.<br />
Carefully take out the oven, chop in two and serve!<br />
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Watch me make this in my latest VLOGMAS DAY 1 2016 video:<br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/L7MuT3xmfN4/0.jpg" src="https://www.youtube.com/embed/L7MuT3xmfN4?feature=player_embedded" frameborder="0" allowfullscreen></iframe><br />
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Gluten Free Sweet Potato and Coconut Milk Pastie!<br />
<br />Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com1tag:blogger.com,1999:blog-5246548981950599071.post-43511899270650184022016-10-07T14:59:00.001-07:002016-10-08T15:58:51.138-07:00Raw Red Cabbage Cashew Salad Lunchbox<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Raw Red Cabbage Cashew Salad Lunchbox</span></p><p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';"><br></span></p><p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';"></span></p><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCf9DTT-fEFEt_fylnODVmlxqhCd7BS61L_40rCuZQtEkna7qq_s5kIW6n0QS9zi4zWuih56ARbYBBnl_6iYCh2NsmSVj6mZKhw4E1_8yaef23uqYv6VuqWn3bWWn6Oxee7LxUuYsdtST/s640/blogger-image--1150626864.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCf9DTT-fEFEt_fylnODVmlxqhCd7BS61L_40rCuZQtEkna7qq_s5kIW6n0QS9zi4zWuih56ARbYBBnl_6iYCh2NsmSVj6mZKhw4E1_8yaef23uqYv6VuqWn3bWWn6Oxee7LxUuYsdtST/s640/blogger-image--1150626864.jpg"></a></div><p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 20px;"><br></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Serves 1</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Ingredients:</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 20px;"><span style="font-family: '.SFUIText';"></span><br></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1/8 red cabbage</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">2 handfuls frozen sweetcorn</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">2 medium broccoli florets </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1/2 avocado</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1/2 lemon juiced</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1 handful cashews </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1/4 tsp turmeric </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">1 inch fresh ginger</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 20px;"><span style="font-family: '.SFUIText';"></span><br></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Slice up some red cabbage really small and add to your lunch box, add the frozen sweetcorn (this will defrost by lunchtime), tear up the broccoli and add then slice round the avocado stone, twist in half, gently stab out the stone with a knife, peel the avocado and slice thinly then add, add the lemon by chopping off one end and using a fork or spoon scoop out the juice straight into the lunchbox. Then crush the cashews and add along with some grated ginger and a sprinkle of turmeric. Add in a fork and you're done! </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 20px;"><span style="font-family: '.SFUIText';"></span><br></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText';">Raw Red Cabbage Cashew Salad Lunchbox</span></p>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-36676725233760444342016-10-05T12:27:00.001-07:002016-10-05T13:13:57.876-07:00Massaged Kale & Millet<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">Massaged Kale & Millet </span></p><p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;"><br></span></p><p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;"></span></p><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0y0EDo7nC-vMTciou4F4WmnkJj0LAND3Q4LYfe4acno-VVP09cp0xZIwpQxM9-aBp1v6AvoIA3Yi9MX8LQOjpDLZLOIgKg7pFpJJbd4sO_6wu40FsM5QrPxmjmJuZmGNUp-KlvcuEz3L6/s640/blogger-image--1005224123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0y0EDo7nC-vMTciou4F4WmnkJj0LAND3Q4LYfe4acno-VVP09cp0xZIwpQxM9-aBp1v6AvoIA3Yi9MX8LQOjpDLZLOIgKg7pFpJJbd4sO_6wu40FsM5QrPxmjmJuZmGNUp-KlvcuEz3L6/s640/blogger-image--1005224123.jpg"></a></div><div class="separator" style="clear: both;"><br></div>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">Serves 2-3</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 20px;"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;"></span><br></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">Ingredients:</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">200g millet</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">1 small sweet potato, diced </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">1 tsp tahini </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 20px;"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;"></span><br></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">Massaged kale: </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">4 stalks kale </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">1/2 lemon juiced</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">1/2 red onion, fined diced </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">1 tbsp syrup</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">1 tbsp sunflower seeds</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">1/4 tsp turmeric</span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">1/4 tsp paprika </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">2 sprigs parsley </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 20px;"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;"></span><br></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">Place the millet in a wide based pan, pour over boiling water and bring to the boil, add the diced sweet potato then simmer for 15 minutes (you may need to add more water during cooking). Once all the water is absorbed and the millet is fluffy swirl in a tsp of tahini. </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 20px;"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;"></span><br></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">Meanwhile, peel the leaves off the stalk and tear into small pieces into a large bowl. Add the lemon juice, onion, syrup, sunflower seeds, turmeric and paprika massage with your hands for 5-10 minutes until well broken down and combined. This breaks down the cell walls of the kale making it less bitter and easier to eat. </span></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69); min-height: 20px;"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;"></span><br></p>
<p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">Top with parsley and serve! </span></p><p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;"><br></span></p><p style="margin: 0px; font-size: 16px; line-height: normal; font-family: '.SF UI Text'; color: rgb(69, 69, 69);"><span style="font-family: '.SFUIText-Bold'; font-weight: bold;">Massaged Kale and Millet </span></p>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-74687383345451985822016-08-20T18:07:00.001-07:002016-08-21T04:01:14.359-07:00One Pot Vegan Pesto Pasta with Broccoli!One Pot Vegan Pesto Pasta!<br>
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Everyone loves pesto pasta, I've put my twist on the recipe by adding broccoli and using a super product from Tesco ~ basil puree! </div>
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(Serves 1-2)</div>
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Ingredients:</div>
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150g dry spaghetti </div>
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1 head broccoli </div>
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2 handfuls spinach </div>
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3 large sundried tomatoes, diced</div>
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1 tbsp basil puree </div>
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1 tbsp sunflower seeds </div>
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1 handful rocket (optional)</div>
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1 fresh tomato (optional) </div>
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Hold the dry spaghetti in both hands and twist to break in half, add to a ceramic frying pan. Finely dice the broccoli by tearing off bite size pieces and add enough water to just cover and bring to a boil. Cook for about 10 minutes until soft. Add in the spinach and wilt down, allow the liquid to evaporate off. Mix in the sundried tomatoes, basil puree and sunflower seeds. Serve! Top with fresh tomato slices and rocket! </div>
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Watch the video here: https://youtu.be/mlUB3p4DyJY</div>
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One Pan Vegan Pesto Pasta!</div>
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Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-4572170248868352722016-08-18T05:20:00.001-07:002016-09-10T02:01:18.440-07:00Coconut Vegan Double Cream!!Coconut Vegan Double Cream!!<div><br></div><div>I discovered this incredible recipe the other day and was so blown away at how simple and delicious this coconut cream is! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUepztQXgs_wT_ursel2AYZGd2f0HcwaAP11l5OaLC2vNc-si5M50dh89QtUUehZIqolme5bcyrPyNNJIb0Pi3iIza7PxWhV8MpxPUC6f9RsjL9d7ohQza3XWo54vZJfvvQiDqG-XfQRRu/s640/blogger-image--1936791369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUepztQXgs_wT_ursel2AYZGd2f0HcwaAP11l5OaLC2vNc-si5M50dh89QtUUehZIqolme5bcyrPyNNJIb0Pi3iIza7PxWhV8MpxPUC6f9RsjL9d7ohQza3XWo54vZJfvvQiDqG-XfQRRu/s640/blogger-image--1936791369.jpg"></a></div><br></div><div><br></div><div>(Makes a whole jug) </div><div>Ingredients:</div><div>1 can full fat coconut milk </div><div>2 tbsp coconut syrup or golden or maple</div><div>1/4 tsp vanilla extract </div><div><br></div><div>Place the can of coconut milk in the fridge until it's super cool. This is key for it to whip up. For speedy cooling place in the freezer for about 15 minutes. Open the can and pour into a bowl. Using either an electric whisk or a manual one whisk up until desired thickness, mix in the syrup and vanilla and serve! </div><div><br></div><div>How easy is that! Serve over stewed fruit, apple crumble, vegan cake, frozen fruit, or even breakfast cereal. In the photo it's poured over my raspberry cashew cheese cake! </div><div><br></div><div>Watch the video here: <a href="https://youtu.be/YPAMZLzfdd0" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">https://youtu.be/YPAMZLzfdd0</a></div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigN04jCgvlEIkrmseoy6x-CpenmAcGh0cJ-FKI-zyiIX9kPvcvNalxNBT_wdBWN_aBcgC6T3lTPTZU_4tyNT1doJacceryKvt0uP9OWXFUCU9lthja_6AI1cGMxDhfISoVSZVUy8uoaoz7/s640/blogger-image--754328926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigN04jCgvlEIkrmseoy6x-CpenmAcGh0cJ-FKI-zyiIX9kPvcvNalxNBT_wdBWN_aBcgC6T3lTPTZU_4tyNT1doJacceryKvt0uP9OWXFUCU9lthja_6AI1cGMxDhfISoVSZVUy8uoaoz7/s640/blogger-image--754328926.jpg"></a></div><br></div><br></div><div>Coconut Vegan Double Cream!!</div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-25649403792806602232016-08-09T02:43:00.000-07:002016-08-09T02:45:51.651-07:00Oreo Cashew Cheese Cake!<span style="font-family: inherit;">Oreo Cashew Cheese Cake!</span><div><br><div>
<span style="font-family: inherit;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz24-1d2R4oMhaZ4vScw71XiD5VwNCyukYnPLhyeQ3XDr5dlJO1vTmMK6gA2lmLg_ijoPfb5vwIYcpc23OwUssp1FG2__JtRwqBqnYOQQX0MuDFbWK8iunDYAXnM4X2x0Kp1lg8QGIdxeW/s640/blogger-image--2067117114.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz24-1d2R4oMhaZ4vScw71XiD5VwNCyukYnPLhyeQ3XDr5dlJO1vTmMK6gA2lmLg_ijoPfb5vwIYcpc23OwUssp1FG2__JtRwqBqnYOQQX0MuDFbWK8iunDYAXnM4X2x0Kp1lg8QGIdxeW/s640/blogger-image--2067117114.jpg"></a></div><br></span></div>
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<span style="font-family: inherit;">I made this amazing cheese cake for my house mates and they absolutely loved it! All you need is a cute pie dish, a blender and an oven.</span></div>
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<span style="font-family: inherit;">(Makes 1 shallow cheese cake)</span></div>
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<span style="font-family: inherit;">Ingredients:</span></div>
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<span style="font-family: inherit;"><br></span></div>
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<span style="font-family: inherit;">2 packets of Oreo biscuits</span></div>
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<span style="font-family: inherit;">500g cashews, soak for 1-3 hrs</span></div>
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<span style="font-family: inherit;">1 lemon</span></div>
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<span style="font-family: inherit;">4 tbsp coconut syrup or agave</span></div>
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<span style="font-family: inherit;">100ml water</span></div>
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<span style="font-family: inherit;">1 handful crushed raspberries</span></div>
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<span style="font-family: inherit;">Chocolate Glaze:</span></div>
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<span style="font-family: inherit;">1 tbsp coconut nectar</span></div>
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<span style="font-family: inherit;">2 tsp cacao powder</span></div>
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<span style="font-family: inherit;">2 tsp coconut oil</span></div>
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<span style="font-family: inherit;"><br></span></div>
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<span style="font-family: inherit;">Twist the oreos and take out the creamy middle and set aside in two separate bowls. Crush up the biscuit part until its super crumbly and mix with a few tbsp of water to form a squishy mouldable dough. Line the dish with some baking paper, scrunch the paper up and then it will mould easier to the dish. Spread out the biscuit to form the base and place in the oven for 15 minutes at 200 degrees celsius. Meanwhile, place the soaked cashews into a blender along with the juice of the lemon, the syrup and about 100ml water. Blend until super smooth. Add in the cream from the oreos if you desire. Pour the thick mixture onto the cooled base, smooth out and top with the crushed raspberries. Mix the chocolate glaze ingredients together, melting the coconut oil in a pan if needed and drizzle on top of the cheese cake. Pop in the freezer for 2 hours or the fridge overnight. Serve! </span></div>
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<span style="font-family: inherit;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtPdtfylIymSeRWPsxa0UCMqUD4d7VmKRBU4YA2b4vb1rUM2UB_ejnt1WapnMKWlVKfA0l-6awQWVrGNWYmXTb5zGx5d_YhFrhZO1vmmM1u7U7_C8AWRxHtNWAb_a7FRf4v5V7Wb6hDVF/s640/blogger-image--1972824124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUtPdtfylIymSeRWPsxa0UCMqUD4d7VmKRBU4YA2b4vb1rUM2UB_ejnt1WapnMKWlVKfA0l-6awQWVrGNWYmXTb5zGx5d_YhFrhZO1vmmM1u7U7_C8AWRxHtNWAb_a7FRf4v5V7Wb6hDVF/s640/blogger-image--1972824124.jpg"></a></div><br></span><span style="font-family: inherit;">Oreo Cashew Cheese Cake!</span></div>
</div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-35458295283590323272016-07-14T15:18:00.001-07:002016-07-26T10:28:50.286-07:00Broccoli Cheese Bake! Gluten free veganBroccoli Cheese Bake! Gluten free vegan<div><br></div><div>An amazing broccoli cheese which is a twist on the typical cauliflower cheese. Made with a super cheesey almond cream sauce. This is so great as a display piece to serve on the table and carve for dinner. <br><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOgqfiJ2unVy9QG6VeuJBkkKw7fgB8PFH1DZRZZxJoOcmlH7Hb6mR7Ykmj3fq74BJpJnXhrJY36aDsCBDPH_xUxI6fFeJxkAhJgkz_TcRr6QVzWWSTzWCptQ4KuVYCW2YVpGLw49GoEYZ/s640/blogger-image-1040977741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOgqfiJ2unVy9QG6VeuJBkkKw7fgB8PFH1DZRZZxJoOcmlH7Hb6mR7Ykmj3fq74BJpJnXhrJY36aDsCBDPH_xUxI6fFeJxkAhJgkz_TcRr6QVzWWSTzWCptQ4KuVYCW2YVpGLw49GoEYZ/s640/blogger-image-1040977741.jpg"></a></div><br></div><div>(Serves 2-4)</div><div>Ingredients: </div><div>1 large head broccoli </div><div>200ml Ecomil almond cream </div><div>2 inches soya mature cheese, grated (Tesco)</div><div>1/4 tsp garlic powder</div><div>1/4 tsp dried oregano </div><div>1 tbsp crushed cashew nuts </div><div>2 medium tomatoes, sliced </div><div><br></div><div>Chop the stalk off the broccoli and save for another recipe. Place the broccoli head on a baking tray lined with baking paper and bake in the oven for 30 minutes on 200℃ until soft. Meanwhile, in a bowl mix the almond cream, cheese, garlic, oregano and cashews. Once the broccoli is cooked pour the cheesey sauce over the top and bake for a further 15 minutes, add the sliced tomatoes over the top and further bake for 15 minutes until golden. Then serve with courgette noodles, spaghetti, roast potatoes or rice. Delicious! </div><div><br></div><div>Broccoli Cheese Bake! Gluten free vegan</div></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-15919134802556397972016-07-08T23:48:00.001-07:002016-07-08T23:48:21.218-07:00Mustard and Basil Chickpea and Broccoli SaladMustard and Basil Chickpea and Broccoli Salad<div><br></div><div>I find I get the most enjoyment out of my food when it takes me a while to munch through it. This lunch is perfect for that, it's full of flavour and has you munching through it for 15 minutes. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnqDmDVQtSNDanvhtzLYgFcFNjH1TVvVReX8wPiEm_rZyontTK-EQCaAFxtRuFK2B8ZsqeT9MByd7rOD7OSLSAsophFI-d-_u05VDHKP_2jknctT_8HzsCJvGce2JVMYjRbSwaAUt1FOr/s640/blogger-image--1464745190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZnqDmDVQtSNDanvhtzLYgFcFNjH1TVvVReX8wPiEm_rZyontTK-EQCaAFxtRuFK2B8ZsqeT9MByd7rOD7OSLSAsophFI-d-_u05VDHKP_2jknctT_8HzsCJvGce2JVMYjRbSwaAUt1FOr/s640/blogger-image--1464745190.jpg"></a></div></div><div><br></div><div>(Serves 1)</div><div>Ingredients:</div><div>2 mini cucumbers sliced lengthwise </div><div>1/3 can chickpeas</div><div>5 medium heads broccoli diced </div><div>1 tsp wholegrain mustard</div><div>1/2 tsp basil purée</div><div>1 inch soya cheese finely diced </div><div><br></div><div>Add all the ingredients to a lunch box and take to work! Don't forget a fork. This lunch is great to take along with a pot of walnuts and a Granny Smith apple. </div><div><div><br></div><div>Mustard and Basil Chickpea and Broccoli Salad</div></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-72797390581440546522016-07-05T15:36:00.001-07:002016-07-05T23:45:47.949-07:00Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato
SauceRaw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce<div><br></div><div>A twist on raw hclf eating and cooked style, mixing raw courgette noodles with cooked roasted chickpeas, so so good! And a raw sweet potato and avocado sauce that makes it a perfect creamy fun healthy meal. </div><div><br></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNSr0suzQvZRr4hHV7QMBEKC4T5X7bTyjGIUwFnfobXYyli2nApA6IZIxaSOAkCWMhn43ZkleS2LemmZyWXdR_nSwJz9HIn82Ui7sA81lcguxV-XlLx740UREdJH-dGggCDIjHdzWlaHN/s640/blogger-image--590312198.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghNSr0suzQvZRr4hHV7QMBEKC4T5X7bTyjGIUwFnfobXYyli2nApA6IZIxaSOAkCWMhn43ZkleS2LemmZyWXdR_nSwJz9HIn82Ui7sA81lcguxV-XlLx740UREdJH-dGggCDIjHdzWlaHN/s640/blogger-image--590312198.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div>(Serves 1)</div><div>Ingredients:</div><div>1 can chickpeas</div><div>1 tsp curry powder</div><div>1 courgette</div><div>1 medium sweet potato, diced </div><div>1/2 avocado </div><div><br></div><div>Drain the chickpea aquafaba juices into a blender and place the chickpeas on a lined baking tray, mix in the curry powder and bake in the oven on 200 degrees celcius for 20 minutes. Meanwhile, add the diced sweet potato and avocado to the blender and blend until smooth. Using a spiraliser or julienne peeler turn the courgette into noodles. Mix in the sauce and top with the roasted chickpeas and some fresh basil. Delicious. </div><div><br></div><div>Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce</div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-13443009329220642522016-06-28T01:47:00.001-07:002016-06-29T00:02:14.735-07:005 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes <div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1mJiH4aQP9m2o_tKmJFBJaQG68WP4rAbgfGFgAcs6_fcRHthquCxfJUfec4Xp6y136uSItI5K5vzgelKDzngB4Da4WwRytnCPi1wTL3RlKl3IOpc79C5fjo8wgf5ZUTVYYNK7OH0xeAu/s640/blogger-image--1891809200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir1mJiH4aQP9m2o_tKmJFBJaQG68WP4rAbgfGFgAcs6_fcRHthquCxfJUfec4Xp6y136uSItI5K5vzgelKDzngB4Da4WwRytnCPi1wTL3RlKl3IOpc79C5fjo8wgf5ZUTVYYNK7OH0xeAu/s640/blogger-image--1891809200.jpg"></a></div></div><br></div><div>So I had no time to make lunch the night before so as I was making breakfast I put this tasty combination together. All done in about 5 minutes, from fridge to bag. No cooking and minimal chopping. </div><div><br></div><div>(Serves 1)</div><div>Ingredients:</div><div><br></div><div>1 handful rocket</div><div>1 handful spinach </div><div>1 handful broccoli stalks </div><div>1 large tomato, sliced </div><div>1/2 can chickpeas </div><div>2 " soya cheese, cubed </div><div>1/4 tsp garlic powder</div><div>1/4 tsp mixed herbs</div><div>1 tsp basil puree </div><div><br></div><div>Add all the ingredients to a lunch box container. Throw in a folk, a small pot of nuts, a piece of fruit and head to work. </div><div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes </span></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-87409662945393115292016-06-20T11:44:00.001-07:002016-06-20T11:54:17.156-07:006 Hour Satisfaction Breakfast! Raw Berries & Seeds.6 Hour Satisfaction Breakfast! Raw Berries & Seeds<div><br></div><div>This breakfast keeps me satisfied, the cravings at bay and focused on the tasks of the day for 6 whole hours! You can switch it up with different fruit or switch the seeds up for different types. It's as quick as cereal and so cheap you'll be wanting it every morning. <br><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9lt0EXc2_l9UnagFbX41mCa8aArQhuRWm2qjVIGmvw1qnDzzAv5KLfCIiWnb4uywS7USI261b9sy-Jj_6CptlxBfM_YjVVKplHQrAulnWbWKjo1zr3T7dxoF8k1L1lA7h7fRicLz_YmU/s640/blogger-image-1750516870.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9lt0EXc2_l9UnagFbX41mCa8aArQhuRWm2qjVIGmvw1qnDzzAv5KLfCIiWnb4uywS7USI261b9sy-Jj_6CptlxBfM_YjVVKplHQrAulnWbWKjo1zr3T7dxoF8k1L1lA7h7fRicLz_YmU/s640/blogger-image-1750516870.jpg"></a></div></div><div><br></div><div>(Serves 1)</div><div>Ingredients:</div><div>1 large handful frozen mango</div><div>1 large handful frozen raspberries </div><div>1 handful frozen or raw banana </div><div>1 tbsp buckwheat groats*</div><div>1 tbsp flaxseed </div><div>250ml boiling water </div><div>1/4 tsp cinnamon </div><div><br></div><div>Mix all in a bowl and top with the boiling water. This thaws the fruit and allows the flaxseed to thicken the water. Serve and enjoy! </div><div><br></div><div>Using frozen fruit saves on time chopping as you can just pour it in the bowl. </div><div><br></div><div>I hope you enjoy and let me know if you keep satisfied for up to 6 hours! </div><div><br></div><div>*buckwheat groats are seeds which are more starchy unlike normal seeds which tend to be more fatty. They can be eaten like this raw or can be cooked to become fluffy. You can buy them from Tesco, Waitrose and most health food shops. </div><div><br></div><div>6 Hour Satisfaction Breakfast! Raw Berries & Seeds</div></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-5529854964241081712016-06-05T00:55:00.001-07:002016-06-05T00:55:46.516-07:00Pear and Courgette Noodle Salad (raw vegan)<div class="separator" style="clear: both;">Pear and Courgette Noodle Salad (raw vegan)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I've been loving my raw salads for lunch everyday for the past few months. They're so refreshing an surprisingly satisfying! Gluten free, vegan and even raw! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCYq-CiogQhS7uR2Ka9JdVzclHva7ESkFdUCOXCfQx603I9ZI5-ROuhAufh1WPeBT9a1mf0W5SqFsWn-G-RedCN1j-lrVYrjdJi3xNuvXna27pI7nWGIaIHptnSP6cNcqIpEpf6DcQQKz/s640/blogger-image-334392140.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfCYq-CiogQhS7uR2Ka9JdVzclHva7ESkFdUCOXCfQx603I9ZI5-ROuhAufh1WPeBT9a1mf0W5SqFsWn-G-RedCN1j-lrVYrjdJi3xNuvXna27pI7nWGIaIHptnSP6cNcqIpEpf6DcQQKz/s640/blogger-image-334392140.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">(Serves 1)</div><div class="separator" style="clear: both;">Ingredients:</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2 handfuls spinach</div><div class="separator" style="clear: both;">2 pears, diced </div><div class="separator" style="clear: both;">1 courgette</div><div class="separator" style="clear: both;">1/2 red bell pepper, diced </div><div class="separator" style="clear: both;">1 tbsp mixed seeds </div><div class="separator" style="clear: both;">1 lemon, juiced </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">To your lunch box add the spinach, then the diced pear and pepper, using a peeler peel the courgette over and over to form strips. Mix in the seeds and add the lemon juice. Pop in the fridge for lunch. If left overnight the lemon juice nicely marinades the veggies. Super tasty! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I hope you enjoy this recipe. The sweetness of the pear and the crunchy veggies make a perfect deliciously healthy lunch. Take on the go with you along with a crisp green apple and a pot of nuts. Yummy!</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pear and Courgette Noodle Salad (raw vegan)</span></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-58126959516728633852016-06-02T09:00:00.000-07:002016-06-02T10:24:25.492-07:00Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan<br>
<span style="font-family: Arial, Helvetica, sans-serif;">Courgette Noodle Steam Fry </span>| <span style="font-family: Arial, Helvetica, sans-serif;">Oil Free Gluten Free Vegan</span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;">I've been absolutely loving my steam fry's recently! They're so quick and easy, just veggies thrown in the frying pan with water and spices. In today's steam fry I used courgette turned into noodles. Just like asian noodles but made from veggies! So good!</span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP1ug78dAMeJw7WReO18ztPvEAUBTWT88ChQD0CQ8dK1UDY-UBhSgRQh7WAJQ4JqrcQGUwclwp8zhpAXT9deIgaGjcWqSOHstnP8eesorD91LRInvyjv8FQ88xSN41f3rLShq1uztPSBW/s1600/IMG_4410.JPG" imageanchor="1"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP1ug78dAMeJw7WReO18ztPvEAUBTWT88ChQD0CQ8dK1UDY-UBhSgRQh7WAJQ4JqrcQGUwclwp8zhpAXT9deIgaGjcWqSOHstnP8eesorD91LRInvyjv8FQ88xSN41f3rLShq1uztPSBW/s320/IMG_4410.JPG" width="320"></a></span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;">(Serves 1)</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium courgette</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 head broccoli</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">100g sweetcorn</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">5 medium mushrooms</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp cocofina amin</span><span style="font-family: Arial, Helvetica, sans-serif;">os (</span><span style="color: #454545; font-family: Arial, Helvetica, sans-serif; font-size: 12px; line-height: normal;">15% DISCOUNT CODE: bestfollowers </span><a href="http://www.cocofina.com/store/" target="_blank">http://www.cocofina.com/store/</a><span style="font-family: Arial, Helvetica, sans-serif;">)</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1" ginger</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp oregano</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">few sprigs fresh parsley</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<span style="font-family: Arial, Helvetica, sans-serif;">In a frying pan, preferably a ceramic non stick add about 100ml water and bring to a boil. Meanwhile, using a julienne peeler create long courgette noodles and add to the pan, dice the mushroom and broccoli and add also, along with the sweetcorn, add more water if needed. Once well combined and at a raging boil, stirring frequently add the cocofina aminos and oregano, then grate the ginger into the mix too. Once all soft and well combined serve topped with fresh finely diced parsley.</span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;">Here's the recipe video: </span>https://youtu.be/EM9g9hEcINA<br>
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<span style="font-family: Arial, Helvetica, sans-serif;">I hope you like this super simple recipe and have a go at making it yourself.</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;"><br></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Lots of love,</span><br>
<span style="font-family: Arial, Helvetica, sans-serif;">Robyn x</span><br>
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<span style="font-family: Arial, Helvetica, sans-serif;">Courgette Noodle Steam Fry </span>| <span style="font-family: Arial, Helvetica, sans-serif;">Oil Free Gluten Free Vegan</span>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-4980178477210923192016-05-29T02:05:00.001-07:002016-05-29T06:07:44.597-07:00Butternut Squash and Hummus Soy SauceButternut Squash and Hummus Soy Sauce<div><br></div><div>This is a super tasty combination you guys so must try! Just chopped in half and popped in the oven until golden and topped with tastiness! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtBSoK2kv3Bbrf9iEOaO_SSOCJA-Y0Dq9faMYJsOv83lHL2f9SInaUgvrP0nxogm9Su4Y7gILLmxaRQGiVqq30o_f1saQcdRVU4D6e27P7n3s5O_wHwS_DN3CrYmimmL5o244WTSWNUfF/s640/blogger-image--13655803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmtBSoK2kv3Bbrf9iEOaO_SSOCJA-Y0Dq9faMYJsOv83lHL2f9SInaUgvrP0nxogm9Su4Y7gILLmxaRQGiVqq30o_f1saQcdRVU4D6e27P7n3s5O_wHwS_DN3CrYmimmL5o244WTSWNUfF/s640/blogger-image--13655803.jpg"></a></div><br></div><div>Ingredients:</div><div>(Serves 1 to 2)</div><div><br></div><div>1 medium butternut squash</div><div>2 tbsp hummus</div><div>2 tbsp Cocofina coconut aminos soy sauce <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">(<span style="line-height: normal;">15% off code: bestfollowers </span><a href="http://www.cocofina.com/store/" target="_blank">http://www.cocofina.com/store/</a>)</span></div><div>1 tbsp mixed seeds</div><div>1/2 handful parsley, diced </div><div><br></div><div>Chop the squash in half lengthwise and place in the oven on a lined baking sheet. No need to spend time scooping out the seeds as they come out super easy once baked. Bake for about 45 minutes on 200 degrees celsius turning upside down half way through. Once it's cooked dice into bite size chunks. Top with hummus, coconut aminos, seeds and parsley. Enjoy! Mix the hummus and aminos together for the most amazing flavour!</div><div><br></div><div>This was so tasty, minimal chopping and just thrown in the oven and topped with yumminess. Hope you try it!</div><div><br></div><div>Robyn x</div><div><br></div><div>Butternut Squash and Hummus Soy Sauce</div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-74032533323433710362016-05-25T22:51:00.001-07:002016-05-25T22:51:48.469-07:00Curried Millet and Pea Steam FryCurried Millet and Pea Steam Fry<div><br></div><div>I've been enjoying millet recently, it tastes similar to couscous yet is a Wholefood and gluten free. Here i made a super simple veggie millet stir fry with no oil but water instead so I called it a steam fry aha. </div><div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdgFmuhF0RR2LH3Tp8s-PS0iIDFjzliLesaA6WxTv3MY9l35ou9NoTdwomU4iG7gV-lFZjrC6LgZZeIxqN3tb4hLVQmwLHdN4VE_MPlSMLAyvooumUDd4bKV2aXM29Ie9ATqvLqteUpad/s640/blogger-image-2098617941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzdgFmuhF0RR2LH3Tp8s-PS0iIDFjzliLesaA6WxTv3MY9l35ou9NoTdwomU4iG7gV-lFZjrC6LgZZeIxqN3tb4hLVQmwLHdN4VE_MPlSMLAyvooumUDd4bKV2aXM29Ie9ATqvLqteUpad/s640/blogger-image-2098617941.jpg"></a></div><br></div><div>(Serves 1)</div><div>Ingredients:</div><div><br></div><div>80g millet</div><div>1 medium carrot, diced</div><div>80g frozen peas</div><div>80g frozen sweetcorn </div><div>1/2 red bell pepper, diced</div><div>1/4 tsp parsley</div><div>1 tsp medium curry powder</div><div>1-2 tbsp Cocofina coconut soy sauce</div><div><br></div><div>In a wok or large frying pan add about 300ml water along with the millet and carrot and bring to a boil. You could cover with a lid to speed up the cooking. Cook until almost soft, about 20 minutes then add the spices, herbs, peas, pepper and sweetcorn. Stir together for a further 5/10 minutes, add more water if needed then serve! Top with some coconut soy sauce! Tasty!</div><div><br></div><div>You can get 15% off the coconut soy sauce with the code: bestfollowers <a href="http://www.cocofina.com/store/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.cocofina.com/store/</a></div><div><br></div><div>Hope you enjoy!</div><div><br></div><div>Lots of love,</div><div>Robyn</div><div><br></div><div>Curried Millet and Pea Steam Fry</div></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-7639886577319640812016-05-24T23:00:00.001-07:002016-05-25T22:55:23.105-07:00Pear and Mushroom Salad<span style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">Pear and Mushroom Salad</span><br><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">I have been enjoying the simplicity of chopped raw veggies and beans. All just combined in a bowl and enjoyed for lunch or taken to work in a lunch box. </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlG-QnUZapaTDkA2T2As20M3XdN-lUyTEiDmngccbU58oOD5ZsDskaGeRreMzOQ0iopb0gr7B2E1gebDkDySHXyQ64pQLpGqWEm7e27ckNmhvmVeH9jfmgJzQfx7AiHcIeRlO39Bj4DmuP/s640/blogger-image--1296627213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlG-QnUZapaTDkA2T2As20M3XdN-lUyTEiDmngccbU58oOD5ZsDskaGeRreMzOQ0iopb0gr7B2E1gebDkDySHXyQ64pQLpGqWEm7e27ckNmhvmVeH9jfmgJzQfx7AiHcIeRlO39Bj4DmuP/s640/blogger-image--1296627213.jpg"></a></div><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">(Serves 1)</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">Ingredients:</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">1 pear </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">1 orange </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">3 romaine lettuce leaves </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">1 medium mushroom </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">5 cherry tomatoes </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">1/2 can chickpeas</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">1/3 tsp cumin</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">Dice all the fruit and veggies and add to a bowl, add the chickpeas to a separate bowl and mash up with a fork then mix in the cumin. Add the chickpeas to the salad and serve! Top with lemon juice or balsamic vinegar if you fancy. Delicious! </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">Super simple recipe! Hope you enjoy!</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">Lots of love, </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; font-size: 16px; text-decoration: -webkit-letterpress;">Robyn x</div><div><br></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-49433667965312203432016-05-14T04:42:00.001-07:002016-05-15T03:17:21.117-07:00Breakfast Recipe: Raw Vegan Fruit Muesli | gluten freeBreakfast Recipe: Raw Vegan Fruit Muesli | gluten free <div><br></div><div>This has been my go to breakfast since being on placement this week. Full of goodness and super satisfying. It's also made with all raw ingredients, and it's gluten free and nut free for those of you avoiding them.</div><div><br></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDKAoexE_NZYv9JUaJhBrcYEyGWr-Gr86tUD2W0W0AxJJq3JoE2zGENqI2A019BrU0qLAQaygJDgC90rm9SIqqbWUwIUfiXSGCoGxt-x0yeuGSwQ7yhkQjnb22VRlxETqSAchpw_QqVIo/s640/blogger-image-975463692.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyDKAoexE_NZYv9JUaJhBrcYEyGWr-Gr86tUD2W0W0AxJJq3JoE2zGENqI2A019BrU0qLAQaygJDgC90rm9SIqqbWUwIUfiXSGCoGxt-x0yeuGSwQ7yhkQjnb22VRlxETqSAchpw_QqVIo/s640/blogger-image-975463692.jpg"></a></div><div><br></div><div>(Serves 1)</div><div>Ingredients:</div><div><br></div><div>100g frozen raspberries, crushed</div><div>1 tbsp buckwheat groats or gf oats</div><div>1 banana or apple, diced </div><div>1 tbsp flaxseed mix </div><div>2 gooey dates, chopped </div><div>1/4 tsp cinammon </div><div>1/2 inch grated fresh ginger </div><div>200ml water </div><div><br></div><div>In a bowl add the raspberries. They're best when crushed so break them up by bashing the bag they're in. Add the buckwheat, chopped banana, flaxseed, dates, cinnamon and grate in the fresh ginger. Mix together with warm water from the kettle to form a sweet raspberry 'milk'. Alternatively add a plant based milk or blend 4 dates with 200ml water or aquafaba (chickpea/ bean juices) to form a super tasty 'milk'. </div><div><br></div><div>Here's the recipe video: <a href="https://youtu.be/9plsouuZzN4" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">https://youtu.be/9plsouuZzN4</a></div><div><br></div><div>I hope you enjoy this recipe. I've been loving making it everyday, switching up the fruit for what I have. How about trying orange segments or pears? Yumm. </div><div><br></div><div>Lots of love,</div><div>Robyn x</div><div><div><br></div><div>Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free </div></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-9650274928029040932016-05-03T16:43:00.001-07:002016-05-05T00:47:23.779-07:00Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar
FreeCoconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free <div><br></div><div>I absolutely love cookies as everyone does but it always requires either oats or flour. Today I came up with an amazing gluten free recipe using a can of chickpeas! I added coconut flour for an amazing coconut flavour but if you don't have it then just don't add it, they work delicious <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">without. If you want to make these exactly with the coconut flour and coconut oil then head on over to Cocofina.com and use my 15% discount code: bestfollowers. </span><a href="http://www.cocofina.com/store/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.cocofina.com/store/</a></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYfLp3i1pSifagHyhEdgqaBCeaSxWTA6gYoccNdkfPWBBpn1S-BNO5UdiyOg2hLdtd3HfXSEoC6cepZf6nk1gl2InP6RQVneph7AkOhC06pC-sLAhm7ckY49afAGpewNo5ZlgY2oLOD-d/s640/blogger-image-1475771815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMYfLp3i1pSifagHyhEdgqaBCeaSxWTA6gYoccNdkfPWBBpn1S-BNO5UdiyOg2hLdtd3HfXSEoC6cepZf6nk1gl2InP6RQVneph7AkOhC06pC-sLAhm7ckY49afAGpewNo5ZlgY2oLOD-d/s640/blogger-image-1475771815.jpg"></a></div></div><div><br></div><div>(Makes 6 cookies) </div><div>Ingredients:</div><div><br></div><div>1/2 can chickpeas</div><div>5 dates, pitted, soaked </div><div>2 tsp coconut flour (optional)</div><div>1/8 tsp cinammon </div><div>1/8 tsp vanilla powder </div><div>10g coconut oil </div><div>4 pieces of dark chocolate, finely chopped</div><div><br></div><div>Preheat oven to 180 degrees celcius. In a bowl add the chickpeas and dates and mash together with a fork. Add the coconut flour, cinammon, vanilla and coconut oil and combine well. Then mix in the dark chocolate. Using your hands form 6 medium patty like cookies and place on a baking tray lined with baking paper or tin foil. Place in the oven and cook for 15-20 minutes until golden. Take out of the oven and allow to cool thoroughly so the coconut oil can set hardening the cookies. Then enjoy! </div><div><br></div><div>These are such a great snack food on the go. Hope you make them! </div><div><br></div><div>Watch me make them: <a href="http://youtu.be/2uAk_ha20X8" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://youtu.be/2uAk_ha20X8</a></div><div><br></div><div>Lots of love,</div><div>Robyn x</div><div><br></div><div>Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free </div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com1tag:blogger.com,1999:blog-5246548981950599071.post-34760220121707009612016-04-21T00:07:00.001-07:002016-04-22T15:08:47.903-07:00Vegan Cauliflower Couscous & PeasVegan Cauliflower Couscous & Peas <div><br></div><div>I fancied a lovely fresh pea salad this evening for dinner. I had a leftover cauliflower to thought I'd blend it up in my food processor to form couscous. Super refreshing and delicious. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6gbCYJbWUb4d1j7I5NB_8LamQd3TUuMS3IJYah-1Zt_iOWTeq102i0pwXfgJgGMdPCTgv-UKzijKh1YccG5GODDUvAZun7a90M5MfnP9JUqemhPKVXsmwgTCeLZwvW_jGJ2WkTEv30gU/s640/blogger-image-2103169061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6gbCYJbWUb4d1j7I5NB_8LamQd3TUuMS3IJYah-1Zt_iOWTeq102i0pwXfgJgGMdPCTgv-UKzijKh1YccG5GODDUvAZun7a90M5MfnP9JUqemhPKVXsmwgTCeLZwvW_jGJ2WkTEv30gU/s640/blogger-image-2103169061.jpg"></a></div><br></div><div>(Serves 1-2)</div><div>Ingredients:</div><div><br></div><div>1/2 large cauliflower </div><div>300g frozen peas</div><div>1 lemon </div><div>1 bunch fresh corriander, finely diced </div><div>1/8 tsp black pepper </div><div>1 broccoli stalk, finely diced </div><div>1/8 head red cabbage, finely diced</div><div>1 tbsp <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">balsamic vinegar</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">2 tbsp diced walnuts and mixed seeds </span></div><div><br></div><div>In a pan cook the peas until they pop and are vibrant green in a little water covered with a lid. This will steam them nicely. Meanwhile, break the cauliflower into florets and pop the in the food processor. Blend until finely chopped and looks like couscous. Scoop into a large bowl and mix in the lemon juice, coriander, drained peas, broccoli, red cabbage, vinegar and black pepper. Top with nuts and seeds. Serve! </div><div><br></div><div>I hope ou like the recipe. If you do please share it around on Pinterest. Thank you. </div><div><br></div><div>Lots of love,</div><div>Robyn</div><div><br><div>Vegan Cauliflower Couscous & Peas </div></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-60378651284209216072016-04-17T08:33:00.003-07:002016-04-17T09:42:51.743-07:00Vegan Recipe: CARROT & BANANA CAKEVegan Recipe: CARROT & BANANA CAKE Sugar free and fat free! <div><br><div>I woke up this morning and fancied making a carrot cake! So I thought I might as well share the recipe with you all. Unfortunately my first attempt failed horribly as I added water to the mixture so make sure you don't add any water, even if you think it's too dry. The carrots release a lot of moisture when cooking so don't worry about that. Here's the delicious recipe that worked!</div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOdDbAmzUGmgHwQrXFINAwFppNFnjfPwF_0gUY8a-ICiYZrSNRUpeOQldQwW5GVgDTr4846m7Ah32igaHpoYAqY1wBJk8iFABd7Njn06YLEHKvmcDJZ6Jl3IG7UdIl1TuBgcja0lNKPL1/s640/blogger-image-1052613815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOdDbAmzUGmgHwQrXFINAwFppNFnjfPwF_0gUY8a-ICiYZrSNRUpeOQldQwW5GVgDTr4846m7Ah32igaHpoYAqY1wBJk8iFABd7Njn06YLEHKvmcDJZ6Jl3IG7UdIl1TuBgcja0lNKPL1/s640/blogger-image-1052613815.jpg"></a></div><br></div></div><div><br></div><div>(Makes 1 cake) </div><div>Ingredients: <br><div>2 ripe bananas </div><div>4 gooey or soaked dates, pitted</div><div>1 medium carrot grated </div><div>100g flour (plain wheat, or gf) </div><div>1 tsp baking powder </div><div>1/4 tsp allspice </div><div><br></div><div>First of all preheat your oven to 180 degrees celsius. Peel and mash your bananas in a bowl along with the dates. Then mix in the grated carrot. To the flour add the baking powder and allspice, mix and gradually stir into your wet mixture. Once a sticky dough has formed add to a lined rectangular tin and bake for 35 minutes until a knife comes out clean. Serve warm or allow to cool then slice and eat with a warm cup of herbal tea. </div><div><br></div><div>I hope you like the recipe!</div><div><br></div><div>Watch the video here: <a href="https://youtu.be/t_5CJlhS8O4" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">https://youtu.be/t_5CJlhS8O4</a></div><div><br></div><div>Lots of love, </div><div>Robyn </div><div><br></div><div>Vegan Recipe: CARROT & BANANA CAKE</div></div></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-80079515660192366302016-04-17T08:33:00.001-07:002016-04-21T00:20:12.683-07:00Vegan Pad Thai STIR FRYVegan Pad Thai STIR FRY<div><br></div><div>My lovely friends and I decided to do a dinner party and bring along each a starter, main or dessert. So I did the dinner and decided to make a Pad Thai stir fry. Full of lots of vibrant veggies and a lovely warming spice. Here's the recipe!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rpMIxAZ3WooUi-cy6tSjXPCxnnsoU4xi1Os04PIid4MCCVC82bpN9OGbfNjoVFyCAUmpGHaydxWZ9tSpwNb-SvKtUmjqJ-dUNbZ3VEfbn-AY3QW5eqUvpdUYXWlmn8AiTvXgeU6FKD0-/s640/blogger-image--2089091197.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rpMIxAZ3WooUi-cy6tSjXPCxnnsoU4xi1Os04PIid4MCCVC82bpN9OGbfNjoVFyCAUmpGHaydxWZ9tSpwNb-SvKtUmjqJ-dUNbZ3VEfbn-AY3QW5eqUvpdUYXWlmn8AiTvXgeU6FKD0-/s640/blogger-image--2089091197.jpg"></a></div><br></div><div>(Serves 1-2)</div><div>Ingredients:</div><div>1/2 large sweet potato, julienned </div><div>1/2 head broccoli, diced into strips</div><div>1/4 head Savoy cabbage, shredded </div><div>1/2 courgette, spiralized </div><div>1 carrot, julienned or matchsticked </div><div>1/2 red bell pepper, stripped</div><div>1 bok choi cabbage, stripped </div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 red onion (optional)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 handful fresh corriander (optional) </span><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> </span></div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp Pad Thai sauce </span></div></div><div>1 pack brown rice noodles</div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">5 pistachio nuts, chopped</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a large wok or large pan add add the veggies along with enough water to cover the bottom of the pan. Stir fry on high heat until starting to cook then add the Pad Thai sauce. Cook on medium heat and cover with a lid for 5-10 minutes until soft. Make sure the water doesn't run dry or the veggies will burn. Meanwhile, add the rice noodles to a bowl and soak in cold water for a few minutes, drain and cover with boiling water until soft, drain. Once all the veggies are soft add the rice noodles and chop smaller with scissors. Cook further for a few minutes to combine and serve! Top with pistachios and fresh corriander. Delicious. Also great stored in the fridge in a lunch box and served cold the next day for lunch. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Watch the video here: </span><a href="https://youtu.be/4mu0pFAZ0Ik" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">https://youtu.be/4mu0pFAZ0Ik</a></div><div><br></div><div>Let me know what your favourite stir fry ingredients are in the comments. Have a great day!</div><div><br></div><div>Lots of love,</div><div>Robyn </div><div><br></div><div><div>Vegan Pad Thai STIR FRY</div></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-54264082465795687032016-04-02T07:08:00.001-07:002016-04-05T02:20:20.598-07:00Vegan Recipe: LENTIL LASAGNAVegan Recipe: LENTIL LASAGNA<div><br><div>I made this incredible lasagna with my friends and just had to share, made with wholemeal lasagna sheets. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDriGnoxKgToNAmNL7lRM_-E51I54gBcDfY2zvtwR5w9Z8dfPFqYjrMNXBARsNOigt4pLgfgMIW6Z3T8puUrkQeEIT4fWBd1A3d-akdJg3auk5JwUE9hSe6jwCkqpLJkfsUniUqRwM6mo9/s640/blogger-image-647122935.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6rNBQkOgQG6QbO7LM__bAc4Wvl-WXnG0b823B4Q02n573243gifn5vId00CJolVpZb0b3lFil5QMxE6iI38XVKs44DGyLoy62gCX5BtIb2KiPx00OcVM3r8Iep02ASwIcWwXDahOh5j5/s640/blogger-image-1717463764.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6rNBQkOgQG6QbO7LM__bAc4Wvl-WXnG0b823B4Q02n573243gifn5vId00CJolVpZb0b3lFil5QMxE6iI38XVKs44DGyLoy62gCX5BtIb2KiPx00OcVM3r8Iep02ASwIcWwXDahOh5j5/s640/blogger-image-1717463764.jpg"></a></div></div><br></div><div>(Serves 3-4)</div><div>Ingredients:</div><div><br></div><div>150g green lentils</div><div>1 packet passata (or tinned tomatoes)</div><div>1 red bell pepper</div><div>1 red onion </div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 can sweetcorn</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 tsp paprika, herbs, spices of choice</span></div><div>1 packet wholewheat lasagna sheets</div><div>1 courgette, sliced </div><div>1 aubergine, sliced </div><div><br></div><div>White sauce:</div><div>2 tbsp flour </div><div>1 tbsp nutritional yeast</div><div>1 tsp mixed herbs</div><div>100ml cold water</div><div>200ml boiling water</div><div>1 tsp cashew butter</div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">OR 1 can chickpeas blended & herbs</span></div><div><br></div><div>Preheat oven to 200 degrees celcius. In a wok or large pan add the lentils along with water to cover and cook until almost soft about 15 minutes. Add the passata and spices, simmer. Stir fry the diced onion and pepper in water until soft and add too along with the sweetcorn. Mix together and continue to simmer. </div><div><br></div><div>Meanwhile, for the white sauce in a jug mix the flour, nutritional yeast, and herbs, mix in the cold water then boiling water and add to a pan to gradually heat. Then add the diced mushrooms and mix in the cashew butter. </div><div><br></div><div>Now it's time to add to the lasagna dish, layer the white sauce, courgette, lasagna sheets, tomato sauce and aubergine until the dish is full, top with more nutritional yeast and some ground pepper then bake in the oven for 45 minutes on 200 degrees celcius. Finally serve with fresh spinach or salad and balsamic vinegar. Delicious! </div><div><br></div><div>Here's the video: <a href="https://youtu.be/rRD032ygCnQ" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">https://youtu.be/rRD032ygCnQ</a></div><div><br></div><div>I hope you enjoy this as much as we did. </div><div><br></div><div>Lots of love,</div><div>Robyn</div><div><br></div><div>Vegan Recipe: LENTIL LASAGNA</div></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-4317143683654366172016-03-22T01:41:00.001-07:002016-03-22T16:47:38.627-07:00Vegan Cashew Herb SauceVegan Cashew Herb Sauce<div><br></div><div>I made this sauce to go in my wraps and wow it was incredible! No need for a blender, just mix in a bowl. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPhwPDTkPI6xQ-DfI_BlfrQROQMDfEpOwnRhncfSvs23u56rgLRPIjEVoWUaV0lE4SRddAr3onJUyiutB4hBoBI4u8g06cBCxcHqNqCBSLPznfIbGpS0Jdt5sqfN2xiEoCmfIlTzHcUBq/s640/blogger-image-1283706037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWPhwPDTkPI6xQ-DfI_BlfrQROQMDfEpOwnRhncfSvs23u56rgLRPIjEVoWUaV0lE4SRddAr3onJUyiutB4hBoBI4u8g06cBCxcHqNqCBSLPznfIbGpS0Jdt5sqfN2xiEoCmfIlTzHcUBq/s640/blogger-image-1283706037.jpg"></a></div></div><br></div><div>(Makes 1 portion)</div><div>Ingredients:</div><div><br></div><div>2 tsp cashew butter </div><div>1/2 tsp ginger puree or powdered ginger </div><div>1/4 tsp mixed herbs</div><div>1/2 tsp nutritional yeast</div><div>1 tbsp water </div><div><br></div><div>In a bowl add the cashew butter and gradually mix in the water, it should go creamy thick and whiter in colour. Once to a desired consistency add the ginger, herbs, nooch and mix well serve! </div><div><br></div><div>Serve as a dipping sauce, sandwich spread, salad dressing or even a pasta sauce! </div><div><br></div><div>Lots of love</div><div>Robyn x</div><div><br></div><div>Vegan Cashew Herb Sauce</div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-37901651227982581842016-03-22T01:28:00.001-07:002016-03-24T12:10:19.867-07:00Vegan Lunch Box Recipe: WrapsVegan Lunch Box Recipe: Wraps<div><br></div><div>I have been making these for lunch so much recently. Wraps are great as you can fill them with pretty much anything. These ones in particular were great! </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjRaAkl4pHn4WpQx387lAsvCtIoMNW_Hjx40M_OjlNliMQ9JiQ-ZonJ1WVA53V0Ua_DNgxCKCXV5HOzq3aFjDkQbDDRxGGRBVdfNzu2SnoxCfmjUbNU0bpj2PXY3E0wFpwRe8V7rBmRxJ/s640/blogger-image-974569637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjRaAkl4pHn4WpQx387lAsvCtIoMNW_Hjx40M_OjlNliMQ9JiQ-ZonJ1WVA53V0Ua_DNgxCKCXV5HOzq3aFjDkQbDDRxGGRBVdfNzu2SnoxCfmjUbNU0bpj2PXY3E0wFpwRe8V7rBmRxJ/s640/blogger-image-974569637.jpg"></a></div><br></div><div>(Serves 1)</div><div>Ingredients:</div><div><br></div><div>1 seeded wrap (or gf wrap) </div><div>3 large romaine lettuce leaves </div><div>3 mushrooms</div><div>4 inches cucumber </div><div>1 orange</div><div>1 tsp hummus </div><div><br></div><div>Slice up the mushrooms into thin slices, cucumber into strips and orange into small pieces. Lay out a wrap and spread the hummus down the centre, lay on a lettuce leaf, couple or mushroom slices and a few cucumber strips. Roll up the wrap tightly from right to left and slice in two. Serve! Or make some raw wraps by using a lettuce leave as the wrap! Place in the hummus and a few veggies, snap up the bottom first then roll in the sides. Serve the excess veggies on the side. Delicious! </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-x63v-dRN4mIHPF6Rlu9cSfeCuiUABg7Cvyzk39zygmiQeJiGqKnC6N1S5DyEj00QW5sq_A17xcs23wF4GoJfD8cjI00Cz0_KtRxxWWh8Gs2XMSqKAB-ukOtWD8U5rw-UCWXFyOuqOgdh/s640/blogger-image-1440247409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-x63v-dRN4mIHPF6Rlu9cSfeCuiUABg7Cvyzk39zygmiQeJiGqKnC6N1S5DyEj00QW5sq_A17xcs23wF4GoJfD8cjI00Cz0_KtRxxWWh8Gs2XMSqKAB-ukOtWD8U5rw-UCWXFyOuqOgdh/s640/blogger-image-1440247409.jpg"></a></div></div><br></div><div>Really simple but oh so yummy! Why not trya out my cashew herb sauce instead of hummus recipe? </div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Cashew Herb Sauce: http://bit.ly/1Rxpc8q</span></div><div><br></div><div>Lots of love,</div><div>Robyn x</div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0tag:blogger.com,1999:blog-5246548981950599071.post-28193670279622105422016-03-22T01:14:00.001-07:002016-03-22T01:45:25.562-07:00Vegan Recipe: Cinnamon RollsVegan Recipe: Cinnamon Rolls<div><br></div><div>I made these as a treat for my house mates for our weekly Sunday roast. They went down super well so thought I'd write a recipe for them. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYv91dTXm2HgD6-joRtIoYASWgWaez7TsZnkPwOloUGGHODuo3zePCRbcWzm69OXWbczebjgiI9DBpX2qP6nAHOuP_WpKRLzTVM7qMWGcpaYwHeIQnkCiffSsxnNC-HZE-43cjfHfjInWC/s640/blogger-image-1147716133.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYv91dTXm2HgD6-joRtIoYASWgWaez7TsZnkPwOloUGGHODuo3zePCRbcWzm69OXWbczebjgiI9DBpX2qP6nAHOuP_WpKRLzTVM7qMWGcpaYwHeIQnkCiffSsxnNC-HZE-43cjfHfjInWC/s640/blogger-image-1147716133.jpg"></a></div></div><div><br></div><div>(Makes 12 rolls) </div><div>Ingredients:</div><div><br></div><div>300g flour (gf or plain)</div><div>1 tsp baking powder</div><div> <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">50g sugar</span></div><div>100ml water </div><div>1 tsp cinnamon</div><div>1 tbsp sugar syrup eg golden, maple, agave</div><div><br></div><div>In a bowl mix the flour, baking powder and sugar then gradually add the water with a spatula to form a dough. Split the dough in two and roll out each at a time to form a thin large rectangle. To make a thick cinnamon sauce mix in a small bowl the cinammon, syrup, 1/2 tbsp flour and 3 tbsp water. Mix to form a thick sauce and spread all over the dough saving some for later. Roll up the dough from the longest edge to form a long sausage. And place on a lined baking sheet, spread the rest of the sauce over the top and bake for 20-30 minutes 200 degrees Celsius until risen, fluffy and golden. Once cooked allow to cool and slice into inch thick slices. Delicious. </div><div><br></div><div>Hope you enjoy!</div><div><br></div><div>Lots of love,</div><div><br></div><div>Robyn x</div><div><br></div><div>Vegan Recipe: Cinnamon Rolls</div><div><br></div>Vegan Robynhttp://www.blogger.com/profile/13668746562503960228noreply@blogger.com0