Vegan Cauliflower Couscous & Peas

Vegan Cauliflower Couscous & Peas 

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. 

(Serves 1-2)

Ingredients:

1/2 large cauliflower 

300g frozen peas

1 lemon 

1 bunch fresh corriander, finely diced 

1/8 tsp black pepper 

1 broccoli stalk, finely diced 

1/8 head red cabbage, finely diced

1 tbsp balsamic vinegar

2 tbsp diced walnuts and mixed seeds  

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! 

I hope ou like the recipe. If you do please share it around on Pinterest. Thank you. 

Lots of love,

Robyn

Vegan Cauliflower Couscous & Peas 

Vegan Recipe: CARROT & BANANA CAKE

Vegan Recipe: CARROT & BANANA CAKE Sugar free and fat free! 

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!

(Makes 1 cake) 

Ingredients: 

2 ripe bananas 

4 gooey or soaked dates, pitted

1 medium carrot grated 

100g flour (plain wheat, or gf) 

1 tsp baking powder 

1/4 tsp allspice 

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. 

I hope you like the recipe!

Watch the video here: https://youtu.be/t_5CJlhS8O4

Lots of love, 

Robyn 

Vegan Recipe: CARROT & BANANA CAKE

Vegan Pad Thai STIR FRY

Vegan Pad Thai STIR FRY

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!

(Serves 1-2)

Ingredients:

1/2 large sweet potato, julienned 

1/2 head broccoli, diced into strips

1/4 head Savoy cabbage, shredded 

1/2 courgette, spiralized 

1 carrot, julienned or matchsticked 

1/2 red bell pepper, stripped

1 bok choi cabbage, stripped 

1/2 red onion (optional)

1 handful fresh corriander (optional)  

1 tbsp Pad Thai sauce 

1 pack brown rice noodles

5 pistachio nuts, chopped

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. 

Watch the video here:  https://youtu.be/4mu0pFAZ0Ik

Let me know what your favourite stir fry ingredients are in the comments. Have a great day!

Lots of love,

Robyn 

Vegan Pad Thai STIR FRY

Vegan Recipe: LENTIL LASAGNA

Vegan Recipe: LENTIL LASAGNA

I made this incredible lasagna with my friends and just had to share, made with wholemeal lasagna sheets. 

(Serves 3-4)

Ingredients:

150g green lentils

1 packet passata (or tinned tomatoes)

1 red bell pepper

1 red onion 

1 can sweetcorn

1/2 tsp paprika, herbs, spices of choice

1 packet wholewheat lasagna sheets

1 courgette, sliced 

1 aubergine, sliced 

White sauce:

2 tbsp flour 

1 tbsp nutritional yeast

1 tsp mixed herbs

100ml cold water

200ml boiling water

1 tsp cashew butter

OR 1 can chickpeas blended & herbs

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. 

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. 

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! 

Here's the video: https://youtu.be/rRD032ygCnQ

I hope you enjoy this as much as we did. 

Lots of love,

Robyn

Vegan Recipe: LENTIL LASAGNA