Coconut Vegan Double Cream!!

Coconut Vegan Double Cream!!

I discovered this incredible recipe the other day and was so blown away at how simple and delicious this coconut cream is! 

(Makes a whole jug) 

Ingredients:

1 can full fat coconut milk 

2 tbsp coconut syrup or golden or maple

1/4 tsp vanilla extract 

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! 

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! 

Watch the video here: https://youtu.be/YPAMZLzfdd0

Coconut Vegan Double Cream!!

Oreo Cashew Cheese Cake!

Oreo Cashew Cheese Cake!

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.

(Makes 1 shallow cheese cake)

Ingredients:

2 packets of Oreo biscuits

500g cashews, soak for 1-3 hrs

1 lemon

4 tbsp coconut syrup or agave

100ml water

1 handful crushed raspberries

Chocolate Glaze:

1 tbsp coconut nectar

2 tsp cacao powder

2 tsp coconut oil

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! 

Oreo Cashew Cheese Cake!

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 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

Vegan Blueberry Spice Cake

Vegan Blueberry Spice Cake

I needed to bake something yummy but didn't want to do a chocolate cake. I had blueberries in the freezer so thought ah let's try making a blueberry cake. And it turned out very well. And went down a treat with my non vegan friends! 

(Makes 1 cake) 

Ingredients:

300g flour (plain or gf)

1 tsp allspice

100g sugar 

1 tsp baking soda*

1 tbsp vinegar (apple or coconut)*

450ml water 

1 tbsp coconut oil (melt in microwave, pan or place a dish in the oven)!

100g frozen or fresh blueberries

Preheat oven to 160 degrees celsius. In a  bowl add the flour, sugar, allspice, and baking soda. Mix together then gradually add the vinegar and water, then the oil and blueberries. Place in a lined baking tin and bake for about 25-45 minutes until a knife comes out clean. Delicious!

*Top tip! You could replace the baking soda, vinegar and water for 400ml soda water.

This cake is incredible! I'd highly recommend it as I do all my recipes but this one in particular ;)

Lots of love,

Robyn x

Marble Sultana Sponge Cake

Marble Sultana Sponge Cake

(Makes 1 large cake)

Ingredients:

300g gram flour

1 tsp baking powder

500ml water

100g sultanas

6 pitted dates, halved

3 tbsp syrup (sweet freedom)

In a bowl add the flour and baking soda, mix in the water, sultanas and 2 tbsp of syrup. Line a tin with baking paper (crumple up to make it maluable) and pour in the mixture. Then with the remaining syrup gently swirl into the mixture and top with the date halves. Bake in the oven on 180 degrees Celsius for 1 hour. Serve warm with soy cream or banana ice cream or hot red bush tea. Delicious! 

Raw Vegan Cake Pops

Raw Vegan Cake Pops

Ingredients:

(Makes 12)

1 pack skewers

1 cup dried figs

1 cup dates

2 ripe frozen bananas

1/2 cup frozen raspberries 

1 apple

1 sundried banana (optional) 

1/4 tsp cinnamon 

1/4 cup carob powder

1 tsp vanilla extract 

100ml coconut water

1/3 cup sesame seeds

 

In a food processor add the figs and about 4 dates. Blitz until dough like texture. Pour into a bowl and take out small handfuls and roll into balls between your palms. Then place on a plate and pop in the freezer whilst you prepare the toppings. 

First for the carob topping: in your blender or with a hand blender blend the rest of the dates, carob, vanilla and coconut water until a smooth paste. (This is also an amazing 'chocolate' spread recipe) 

Secondly the nice cream topping: blend the frozen bananas, pour half into a bowl, add the frozen raspberries pour into a bowl, allow to thaw a bit for easy blending. 

Thirdly the apple topping: in your food processor pulse the apple and cinnamon to form tiny pieces. With scissors slice up the sundried banana into small pieces and mix in. 

Fourthly pour the sesame seeds into a bowl.   

Take out the fig balls from the freezer and stick on the top of each skewer. Then dip in the toppings and serve! 

Raw Vegan Cake Pops

Grape Iced Bites

Ingredients:

(Serves 1)

500g green and/or red grapes

1 pack wooden squewers

Rinse the grapes and slide them onto the squewers. Place in the freezer for 1 hr minimum. Take out and enjoy in the hot sun! Nature's perfect ice lolly :) 

Grape and Carrot Bites

Ingredients:

(serves 1-4)

2 carrots

1 punnet grapes

Cocktail sticks

Using a peeler create long thin strips of carrot, wrap each grape in a strip and slide onto a cocktail stick. Simples :) the perfect snack!