Butternut Squash and Hummus Soy Sauce

Butternut Squash and Hummus Soy Sauce

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! 

Ingredients:

(Serves 1 to 2)

1 medium butternut squash

2 tbsp hummus

2 tbsp Cocofina coconut aminos soy sauce (15% off code: bestfollowers http://www.cocofina.com/store/)

1 tbsp mixed seeds

1/2 handful parsley, diced 

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!

This was so tasty, minimal chopping and just thrown in the oven and topped with yumminess. Hope you try it!

Robyn x

Butternut Squash and Hummus Soy Sauce

Curried Millet and Pea Steam Fry

Curried Millet and Pea Steam Fry

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. 

(Serves 1)

Ingredients:

80g millet

1 medium carrot, diced

80g frozen peas

80g frozen sweetcorn 

1/2 red bell pepper, diced

1/4 tsp parsley

1 tsp medium curry powder

1-2 tbsp Cocofina coconut soy sauce

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!

You can get 15% off the coconut soy sauce with the code: bestfollowers http://www.cocofina.com/store/

Hope you enjoy!

Lots of love,

Robyn

Curried Millet and Pea Steam Fry

Pear and Mushroom Salad

Pear and Mushroom Salad

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. 

(Serves 1)

Ingredients:

1 pear 

1 orange 

3 romaine lettuce leaves 

1 medium mushroom 

5 cherry tomatoes 

1/2 can chickpeas

1/3 tsp cumin

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! 

Super simple recipe! Hope you enjoy!

Lots of love, 

Robyn x

Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free

Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free 

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.

(Serves 1)

Ingredients:

100g frozen raspberries, crushed

1 tbsp buckwheat groats or gf oats

1 banana or apple, diced 

1 tbsp flaxseed mix 

2 gooey dates, chopped 

1/4 tsp cinammon 

1/2 inch grated fresh ginger 

200ml water 

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'. 

Here's the recipe video: https://youtu.be/9plsouuZzN4

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. 

Lots of love,

Robyn x

Breakfast Recipe: Raw Vegan Fruit Muesli | gluten free 

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free 

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 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. http://www.cocofina.com/store/

(Makes 6 cookies) 

Ingredients:

1/2 can chickpeas

5 dates, pitted, soaked 

2 tsp coconut flour (optional)

1/8 tsp cinammon 

1/8 tsp vanilla powder 

10g coconut oil 

4 pieces of dark chocolate, finely chopped

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! 

These are such a great snack food on the go. Hope you make them! 

Watch me make them: http://youtu.be/2uAk_ha20X8

Lots of love,

Robyn x

Coconut Chocolate Chickpea Cookies | Healthy Vegan Gluten Free Sugar Free 

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

Vegan Cashew Herb Sauce

Vegan Cashew Herb Sauce

I made this sauce to go in my wraps and wow it was incredible! No need for a blender, just mix in a bowl. 

(Makes 1 portion)

Ingredients:

2 tsp cashew butter 

1/2 tsp ginger puree or powdered ginger 

1/4 tsp mixed herbs

1/2 tsp nutritional yeast

1 tbsp water 

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! 

Serve as a dipping sauce, sandwich spread, salad dressing or even a pasta sauce! 

Lots of love

Robyn x

Vegan Cashew Herb Sauce

Vegan Lunch Box Recipe: Wraps

Vegan Lunch Box Recipe: Wraps

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! 

(Serves 1)

Ingredients:

1 seeded wrap (or gf wrap) 

3 large romaine lettuce leaves 

3 mushrooms

4 inches cucumber 

1 orange

1 tsp hummus 

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! 

Really simple but oh so yummy! Why not trya out my cashew herb sauce instead of hummus recipe? 

Cashew Herb Sauce: http://bit.ly/1Rxpc8q

Lots of love,

Robyn x

Vegan Recipe: Cinnamon Rolls

Vegan Recipe: Cinnamon Rolls

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. 

(Makes 12 rolls) 

Ingredients:

300g flour (gf or plain)

1 tsp baking powder

 50g sugar

100ml water 

1 tsp cinnamon

1 tbsp sugar syrup eg golden, maple, agave

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. 

Hope you enjoy!

Lots of love,

Robyn x

Vegan Recipe: Cinnamon Rolls

Vegan Spicy Bean and Broccoli Fajita

Vegan Spicy Bean and Broccoli Fajita 

Made this tasty spicy open fajita! Just cooked in a pan broccoli, mushrooms, canned tomatoes, fresh chilli, kidney beans, sweetcorn & peas thickened with flour topped with nooch and lettuce 😋 Super incredible and I even made broccoli lettuce wraps! Here's the full recipe: 

(Serves 2-4)

Ingredients:

1/2 head broccoli diced 

5 small mushrooms diced 

1 can chopped tomatoes

1 red fresh chilli

1 tsp mixed herbs

1 can kidney beans

1/2 cup frozen or can sweetcorn 

1/2 cup frozen peas 

1 tbsp flour (gf or plain wheat) 

1-4 seeded fajita wraps (gf or wheat) 

Optional: nutritional yeast, cos lettuce, mixed lettuce 

In a large pan add 200ml water, the tomatoes, diced broccoli, mushrooms, chilli, herbs, beans, sweetcorn, peas and more water if needed. Bring to the boil and simmer. Once the broccoli is soft (about 10 minutes) add a paste of flour and water to the pan to thicken. Place a wrap on a plate and fill with the fajita mix! Optionally top with nutritional yeast and salad. 

If you have leftovers just place in a container and store in the fridge for 3 days or freezer for 3 months. 

Whist you're eating the filling how about wrapping some of the broccoli in cos lettuce wraps! Then once you've got a small amount of filling left fold up the wrap. 

I hope you enjoy as much as I did! 

Lots of love, 

Robyn x 

Vegan Spicy Bean and Broccoli Fajita 

Easy Vegan Rice, Broccoli & Gravy

Easy Vegan Rice, Broccoli & Gravy

When you're hungry and just need some tasty nutritious food, this is your go to! I threw this together and was super satisfied. All in one pan and one jug. Gravy and rice is like so yum, you must try it! 

(Serves 1)

Ingredients:

100g rice

1 head broccoli

1/2 fresh chilli (optional)

1 tbsp flour (plain or gf)

1 tsp marmite

1/4 tsp mixed herbs

1/4 tsp chilli powder

In a pan add the rice along with boiling water (about half fill the pan) chop the broccoli and add the stalks, bring to the boil and cook until soft about 12 minutes covered. In a jug add the flour, marmite and spices and mix with cold water to form a runny paste. Boil the kettle again and immediate stir into the jug about 400ml. It should become nice and thick. Once the rice is almost cooked add the broccoli heads and fresh diced chilli and steam until soft and bright green. Then serve and pour over the gravy! Tasty! 

I hope you like this super simple recipe.

Here's the video: https://youtu.be/s-ASZbWl_0U

Lots of love, 

Robyn x

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