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Vegan

Mother`s Day Vegan Bailey`s Cheesecake

Mother`s Day Vegan Bailey`s Cheesecake

Mother`s Day Cheesecake from Rebecca Kerfoot or Beccaeatsbeets as we know her from Instagram

This cheesecake is a great one for a lovely Mothers' Day treat! I love a tofu-based cheesecake: unlike the cashew-based recipes, you don't need the most powerful blender in the world to achieve that lovely smooth consistency. "The Fat Free Vegan Kitchen" provided the inspiration for this mix and pairs well with my cacao pastry crust. 


 

  • Time: 20-25 minutes
  • Complexity: easy
  • Origin: Vegan

Vegan Gluten Free Blood Orange Polenta Cake

Vegan Gluten Free Blood Orange Polenta Cake

Vegan, Gluten Free Blood orange & Polenta cake

This is a wet cake or as I prefer to call it - a finger licking good cake. I also use flax seeds as they are a great replacement for eggs, so good in my opinion that a non-vegan would be hard pushed to notice the difference. Let me know how you get on and remember the rule is there are no rules so experiment and make to your own tastes.

  • Time: 15-20 mins preparation
  • Complexity: medium
  • Origin: Gluten free

Vegan Pancakes

Vegan Pancakes

Pancake Tuesday. What a day! There were literally pancakes everywhere in all shapes, sizes and varieties but mine are the best because they just are:). In an interesting aside, someone posted online that Pancake Tuesday should be made into a Bank Holiday and I couldn`t agree more.

Get the petition going.


Bank Holidays aside, here is our vegan pancake recipe for you. As I posted this recipe the other night I was pancaking, squeezing lemon and pouring on the sugar and then eating them at the same time so it took a while to get the post out onto social media. They are finger licking good.

Really delicious with some lemon 🍋 orange 🍊and agave syrup. Here is the recipe for you and it takes five minutes to mix. 

Tip1 : have some laughs. Make some memories and flip a few

  • Time: 5-10 minutes
  • Complexity: very easy
  • Origin: Vegan

Roasted Red Pepper Houmous with      Almond and Rosemary Toasts

Roasted Red Pepper Houmous with Almond and Rosemary Toasts

I Love houmous, and never tire of it. And while ideally – if I was a perfect wife, mother and cook; I would soak the chickpeas overnight , and boil in the morning; unfortunately I fall into ‘the always in a hurry’ caterer, and like things to be as simple and quick as possible. 

So, having a couple of tins of chick peas in the cupboard can be a godsend when the nibbles hit. If you don’t use a full tin for a recipe, don’t waste them. Throw them over a salad, drop into a soup or stew

Chickpeas are a good sources of fibre, including soluble fibre which can help to lower cholesterol and  are also very good for you, not least because two to three tablespoons equate to one portion of the daily recommended five portions of fruit and vegetables. Yeah !

Chickpeas also contain phytoestrogens which may lower the risk of breast cancer, protect against osteoporosis and minimise hot flushes in post-menopausal women. Bigger yeah than before !!

 

And what better ‘scoop’ for your newly made  houmous than our delicious gluten free Almond & Rosemary Toasts

Enjoy

 


Roasted Beetroot and Walnut Hummus, with Multiseed Toasts

Roasted Beetroot and Walnut Hummus, with Multiseed Toasts

  1. If using fresh beetroot – see below roasting instructions.
  2. Place beetroot in processor, blend until smooth.
  3. Add chickpeas, walnuts, garlic, tahini, lemon juice and oil.
  4. Blend all together.
  5. Season to taste.
  6. Serve with Multiseed toasts.

How to roast beetroot

  1. Wash beetroot.
  2. Place the unpeeled beetroot, wrapped in tinfoil in a hot roasting tray.
  3. Bake for 45 minutes @200c.
  4. Remove from oven and allow to cool a little.
  5. When cool enough to handle, peel beetroot & chop

 


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