Spaghetti Squash in a Mushroom,Garlic & Parsley Cashew Sauce

dsc_1655A few years ago I fell in love with gardening. I grew everything from chilli peppers, courgettes and herbs; to pak choi lettuce and spaghetti squash. It was an effort and a lot of hardwork, which was made harder by the fact that I had to use plant pots to grow my crops.  Nonetheless, I persevered and nurtured my plants like a new mother and received an abundance of squash and other vegetable that Summer. Continue reading “Spaghetti Squash in a Mushroom,Garlic & Parsley Cashew Sauce”

Mixed Nut & Maple Granola

Granola3.2I never actually buy, or eat granola. It wasn’t something that we ever had in the house growing up, so I never became accustomed to the sugary cereal. However, I have made homemade granola twice over the last year and I always wonder why I never make it more often – It’s quick, easy, and it’s great as a crunchy topper for fruit bowls, or vegan ice cream – which is exactly what I needed today for my melon bowl. It was delicious – full of flavour, healthy fats and it added that extra pizzazz to an otherwise boring melon.Granola1.2

Ingredients

  • 1/2 Cup Rolled Oats
  • 1/4 Cup Pecans
  • 1/4 Cup Almonds & Brazil Nuts
  • 2 Tbsp Pumpkin Seeds
  • 2 Tbsp Goji Berries
  • 65g Apple Sauce
  • 1 Tbsp Coconut Oil
  • 4 Tbsp Maple Syrup
  • 2 Tsp Cinnamon

Directions

Pre-Heat oven to 185c (Fan Assisted)

Crush the nuts into smaller pieces using a pestle and mortar, or roughly chop them with a knife.

Melt the coconut oil in a saucepan or microwave and stir all of the ingredients through the oil, making sure to coat everything evenly.

Spray a baking sheet or tray with low fat spray and spread the granola mixture onto the tray.

Pop the granola into the oven and bake for 20 mins. You will need to turn the granola with a spoon, every so often, so that the nuts and berries don’t burn.

Remove the granola from the oven and leave to cool completely, before storing in an airtight container. The granola will get crunchy when cool.

Tip: For an extra indulgent snack, stir melted dark chocolate through the granola and store in the fridge.

For more vegan ideas follow me on Instagram

 

Blueberry Choc Chip & Lemon Banana Pancakes

Processed with VSCO with a6 presetI rarely ever had luck with normal pancakes, let alone vegan pancakes: too thin, too flimsy, too fragile; the list of faults I’ve had with pancakes over the years is endless. Not to mention that they are also too time consuming.

Today however, all that changed. Today I made pancakes and they were none of the above.They were a success.Yes. You heard right – successful pancakes made by yours truly – the pancake assassinator.

I was shocked. I was so shocked that I may have squealed with delight and gave my back a cheerful pat, when I saw my pancake success rate keep going up – 6 whole pancakes and not a broken one in sight.

 

So obviously I had to share the recipe.

It all started when I watched Sophia Devita’s recent vlog on YouTube – she was making Oreo choc chip pancakes and while those pancakes looked delicious, I was focusing more on  her pancake making technique and how she managed to successfully make these delicious looking pancakes with banana – she mashed it.  That was it. That’s exactly where I was going wrong all these years. I wasn’t mashing the banana, I was pureeing the s*it  out of it, in a food processor. Now, it all made sense.

And that my friends, is how these successful pancakes were born – thank you Sophia Devita 🙏🏻

Makes 5-6 Pancakes

Ingredients

  • 1/2 Cup (50g) – Self Rising or Oat Flour ( I used SR)
  • 1 Banana
  • 1/2 Cup Blueberries
  • 1 Lemon
  • 1/4 Cup (60ml) Dairy Free Milk
  • 1/3 Cup (45g) Alpro Vanilla Soy Yoghurt
  • 1 Tbsp Tapicoa Starch or Cornflour ( Tapioca = Arrowroot)
  • 1 Tsp Baking Powder
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Sweetener of Choice ( I used raw cane sugar)
  • Low Fat Cooking Spray

Directions

If you are using oat flour, blitz the rolled oats in a food processor until you have a powder/flour.

Add all of the dry ingredients to a mixing bowl and whisk with a fork or ballon whisk to remove any lumps.

Next, mash the banana with the back of a fork and combine it, with the dry ingredients. Add the remaining wet ingredients to the batter and combine until you have a smooth batter.

NB: If the batter is too thick, add a little more water – too thin add more starch or flour.

Lastly, fold the chocolate and blueberries gently through the pancake batter, until evenly distributed.

Now heat a frying pan, or skillet on a medium heat and when hot enough, spray with cooking spray, add three tbsps of pancake batter to the centre of the frying pan, cover with a lid or plate and leave to cook for two- three minutes. Remove lid, flip the pancake and cook for another three minutes.

Continue this method until all pancakes have been cooked.

You can serve plain with vegan butter and syrup,  or add some stewed berries too.

Follow me on Instagram for more vegan ideas.

 

Vanilla Date Jam

imageThe more popular dates become within the vegan and plantbased community, the more I wonder why date jam isn’t a condiment that we can easily buy in stores yet. After quitting the whole macro counting thing in October, I have finally found that relationship with food that I’ve so desperately been trying to achieve for years and with that, my relationship with carbs has developed ten-fold. I love them. Probably a bit more than they love me, but I’m hoping with time, my body will adapt and the bloated feeling will disappear. That said, I haven’t been able to workout since October either, due to things going on in my body that are out of my control and I’m not entirely sure when I’ll be able to workout again. But, I’m enjoying my food at the moment, eating all the carbs, and for the first time in my life, I’m also sleeping like a baby and as always, making sure I am looking after myself through proper nutrition too. So that’s what matters to me. image

However, I’ve never had so many cravings for carbs, until lately –  it’s like I’ve created a monster: rice, pasta, potatoes, bread; I don’t know what’s going on, but I can’t stop eating and I don’t think I want to. I’ve never been more in love with toast than I am right now either: spread with coconut oil and jam it’s just heaven; which is why I’ve made some vanilla date jam today, just to add something different to my toast, but also to prevent meal boredom setting in. Although, don’t be fooled into thinking that this jam is only for toast. No. This vanilla date jam can be added into a smoothie, used to spread on cupcakes, used as a cupcake filling. You could even make sticky toffee pudding or dip apple slices into it, for an afternoon snack. It’s just so versatile, healthy and delicious.

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Ingredients

  • 200g Pitted Dates or Medjools
  • 1 tbsp Sukrin Brown Sugar Alternative
  • 1 Cup Water
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1 tsp Lemon Juice

Directions

Make sure the dates have been pitted and toss them into a saucepan along with the water and boil them until they are soft.

When the dates have started to breakdown and the water has evaporated somewhat, add in the vanilla extract and lemon juice.

Remove the dates from the heat and blend into a purée. Stir in the cinnamon and Sukrin sugar alternative.

Store the date jam in an airtight container and keep in the fridge.

For more recipes follow me on Instagram @TheHungryWelshGirl and tag me in any of my recipes that you try – I’d love to hear what you think.

 

Vegetarian Herb Pate

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Do you have a vegetarian or vegan visiting you over the Christmas period? Are you are at a loss as to what to serve them? I know it can be stressful to cook at Christmas time – there’s just so much to get done – then throw a vegetarian or vegan into the mix and you have yourself a very stressful little Christmas; as you not only have to be extra vigilant with the ingredients, but you also have to be aware of cross contamination too.  Continue reading “Vegetarian Herb Pate”

Mini Figgy Puddings

 

img_0184This recipe was the first recipe I wrote back in October, just in time for Christmas and the one which I have been looking forward to making ever since. I even bought some cute holly and berries from Amazon, to top them with and I was pleased with myself because I had never seen this kind of take on a Christmas pudding before; that is until this week when one of the girls from Instagram (Sarah) stole the idea right out of my head – don’t you just hate it when that happens? 😉 You can view Sarah’s take on the mini Christmas pudding here and they do sound delicious.

My mini figgy puddings are more of a traditional Christmas pudding though, sadly without the alcohol, but you can use brandy or Cointreau in yours if you prefer. All you will have to do is soak the fruit in the alcohol and leave it for a few days to a week if you want a more potent pudding.

I was very pleased with how these mini figgy puddings turned out, they were full of flavour from the fruit and spices and it all paired perfectly with the white chocolate topping. The best thing about these mini figgy puddings is that you don’t have to steam them or bake them for hours on end which means you can eat them as soon as you make them – winning! As this recipe is versatile, you could even fill ramekins and make proper mini figgy puddings, topped with brandy sauce too.

If you are wondering where you can buy your dried fruit and nuts without spending a fortune, I get all mine from Lidl; they sell 250g bag of dry fruit for just 99p and 500g bags of nuts for just over £1.

Ingredients

 

Directions

Place all the dried fruit into a jar or container, add the chia seeds into a separate jar or container and pour in the water or brandy, then cover and place the jar in the fridge overnight. If you are using the alcohol, you would benefit more if you leave the fruit soak for a day or two.

When you are ready to make your mini Christmas puddings, drain the fruit into a bowl and save 2 tablespoons of the brandy before adding it to a food processor along with the dried fruit and chia seeds; making sure you blend the fruit until they are a thick, sticky puree. Now add in the honey, lemon zest, cinnamon and cornflour.  You can fold in some halved sultanas, if you want them to have a more traditional look, if not then just leave them out.

Now for the fun part or not so fun part if you don’t like getting your hands dirty. Take 1 tbsp of the mixture and roll into a ball, then place the ball on to some greaseproof paper and continue this method until all the mixture has been used and you have 18 mini figgy puddings. Pop the mini puddings into the freezer for 5-10 minutes, this is optional but it will help the puddings set quicker and also the chocolate when you add it.

Next, take the white chocolate and cut it into smaller chunks, place half of the chocolate into a microwaveable bowl and pop it into the microwave on high for 30 seconds. When finished, stir the chocolate and continue to cook for another 30 seconds before adding the second half of the chunked up chocolate – this time there is no need to heat the chocolate, just stir until the cold chocolate has melted into the hot white chocolate. This method is called tempering and it just saves the chocolate from blooming and turning a not so appetising dull colour the next day.

All that’s left now is to add the white chocolate icing, lastly, top with your holly and berry, take a pretty picture and tag me on Instagram: @TheHungryWelshGirl. I hope you enjoy them as much as my family did.

 

St Clemente Tartlets

It’s only the second day of December and I’m already feeling the Christmas blues. I think the older I get, the more I turn into Scrooge and while there are many things about Christmas I have grown to hate, thankfully food isn’t one of them. I’ve been planning my Christmas  recipes for weeks, mainly to keep myself sane throughout the festive month, but I also wanted to create some recipes that I hadn’t seen before, because while traditional is lovely, different is even better. Continue reading “St Clemente Tartlets”

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