15 Minute Vegan Chick’n Coconut Curry

I have a really good korma recipe that I have perfected over the years, based on how I remember it tasting when my mother used to make it for us as kids. But unfortunately mine has quite an extensive list of ingredients and if I haven’t pre-prepped the korma paste for my freezer beforehand, then I don’t often get to enjoy it. However, this 10 minute curry is a saviour for when I want a curry in a hurry and combined with 2 minute microwave rice, you can have a good, nutritious vegan meal in less than 15 minutes. Continue reading “15 Minute Vegan Chick’n Coconut Curry”

Easy Red Wine & Onion Gravy

3683762B-4A93-4C78-AE17-B160050EC54A.jpegI’m a sucker for instant gravy: it’s quick, easy and it doesn’t taste all that bad. However, you can’t beat a good homemade gravy, it’s just a bit of a faff to prepare. So this year, I’m try to spend as little time in the kitchen as possible, while still preparing delicious food and for the most part I’m doing alright. My prep is always done the week leading up to Christmas Day, so all I really have to do is heat the gravy and enjoy.

Continue reading “Easy Red Wine & Onion Gravy”

Boozy Chocolate Coated Christmas Truffles

You can’t beat a chocolate truffle at Christmas time, especially ones spiked with Baileys and drizzled with white chocolate. You will easily win over my ice cold heart with that combination. I’ve already made these truffles twice this month too and as you can imagine, neither batch have lasted me very long and now I’m being asked to make more for Christmas. So I think that’s enough clarification that these truffles are delicious.

Continue reading “Boozy Chocolate Coated Christmas Truffles”

Apple, Raisin & Blueberry Pots

img_9691I think the majority of my recipes are healthier vegan, or vegetarian versions of my childhood and this recipe is no different: apple, raisin and blueberry crumble.If you are a Brit and had school dinners at primary school, then I’m sure you’d have had some sort of crumble along with custard, as your ‘afters’ too. I loved it. Which is why I decided to make some myself.Processed with Snapseed.

The apples I used are just standard apples from the store. Although, I can’t wait until the autumn when I can get some fresh cooking apples from my aunties next-door neighbour, to bake with. The crumble topping was taken from my vegetarian protein peach crumble squares here and modified to make it vegan.

Ingredients 

  • 4 Medium Apples
  • 1/4 Cup Raisins
  • 1 Cup Blueberries
  • 1 Cup Rolled Oats
  • 1/2 Cup Coconut Flour
  • 30g Vegan Butter (koko dairy free spread)
  • 1/2 Cup Sweetener
  • 2 Tbsp Maple Syrup
  • 1 Tbsp Cinnamon

Directions 

Pre-heat oven to 170c (fan assisted)

Blend half of the rolled oats in a food processor, to form a flour/powder, then add the oat flour, coconut flour, cinnamon and sweetener into a bowl and whisk together to remove any lumps.

Next, peel, core and finally chop the apples into small chunks, before placing them into ramekins or an oven dish; along with the raisins and blueberries.

Add 1/4 cup of water to the fruit, cover the dish with foil and place into the oven for 40 minutes.

When the fruit has cooked, drizzle with the maple syrup and add the crumble topping, be sure to push the crumble on to the fruit with a spoon or your hands and then pop back into the oven for a further 10 minutes, or until the crumble has browned.

Now all that’s left is to serve with some vegan custard or coconut cream. You can even switch out the apples, blueberries and raisins for some summer berries or whatever your little heart desires.

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