Robyn's Vegan Recipes
Whole Food Plant Based Vegan Recipes
Friday 2 December 2016
Gluten Free Sweet Potato and Coconut Milk Pastie!
(Serves 2)
Ingredients:
Pastry -
300g gf doves flour
1 tbsp flaxseed
1/4 tsp oregano
1 tsp baking powder
2 tbsp coconut oil
100ml water
Filling-
3 medium sweet potatoes
1 can kidney beans, drained
1/2 can coconut milk
1 tsp medium curry powder
Sides-
1 head spring greens
1 cup frozen peas
First, place the sweet potatoes straight into the oven as they are whole at 200°C for 45 minutes.
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.
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.
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.
Carefully take out the oven, chop in two and serve!
Watch me make this in my latest VLOGMAS DAY 1 2016 video:
Gluten Free Sweet Potato and Coconut Milk Pastie!
Friday 7 October 2016
Raw Red Cabbage Cashew Salad Lunchbox
Raw Red Cabbage Cashew Salad Lunchbox
Serves 1
Ingredients:
1/8 red cabbage
2 handfuls frozen sweetcorn
2 medium broccoli florets
1/2 avocado
1/2 lemon juiced
1 handful cashews
1/4 tsp turmeric
1 inch fresh ginger
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!
Raw Red Cabbage Cashew Salad Lunchbox
Wednesday 5 October 2016
Massaged Kale & Millet
Massaged Kale & Millet
Serves 2-3
Ingredients:
200g millet
1 small sweet potato, diced
1 tsp tahini
Massaged kale:
4 stalks kale
1/2 lemon juiced
1/2 red onion, fined diced
1 tbsp syrup
1 tbsp sunflower seeds
1/4 tsp turmeric
1/4 tsp paprika
2 sprigs parsley
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.
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.
Top with parsley and serve!
Massaged Kale and Millet
Saturday 20 August 2016
One Pot Vegan Pesto Pasta with Broccoli!
Thursday 18 August 2016
Coconut Vegan Double Cream!!
Tuesday 9 August 2016
Oreo Cashew Cheese Cake!
Thursday 14 July 2016
Broccoli Cheese Bake! Gluten free vegan
Friday 8 July 2016
Mustard and Basil Chickpea and Broccoli Salad
Tuesday 5 July 2016
Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce
Tuesday 28 June 2016
5 minute Pot Lunch: Chickpea, Basil Salad and Tomatoes
Monday 20 June 2016
6 Hour Satisfaction Breakfast! Raw Berries & Seeds.
Sunday 5 June 2016
Pear and Courgette Noodle Salad (raw vegan)
Thursday 2 June 2016
Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan
Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan
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!
(Serves 1)
Ingredients:
1 medium courgette
1/2 head broccoli
100g sweetcorn
5 medium mushrooms
2 tbsp cocofina aminos (15% DISCOUNT CODE: bestfollowers http://www.cocofina.com/store/)
1" ginger
1/2 tsp oregano
few sprigs fresh parsley
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.
Here's the recipe video: https://youtu.be/EM9g9hEcINA
I hope you like this super simple recipe and have a go at making it yourself.
Lots of love,
Robyn x
Courgette Noodle Steam Fry | Oil Free Gluten Free Vegan