I had some salted caramel laying around from when I made it the other week and since I can no longer eat peanut butter or peanut butter cups anymore (due to a bloody peanut intolerance) I thought I’d make salted caramel cups instead. Continue reading “Salted Caramel Cups”
Shredded BBQ Slaw Slider
It took me a while to name this sandwich – obviously I didn’t want to name it after an animal. Plus, it’s made from vegetables instead of flesh, so it tastes nothing like pulled pork. However, while I was writing the recipe for this spicy BBQ slaw, my intention was to recreate a ‘pulled pork’ style meal which was slow-roasted in BBQ sauce. But, of course, without the death. Continue reading “Shredded BBQ Slaw Slider”
Everyday Vegetable Stock
I never realised how useful it would be to have a jar of stock in my fridge, that is until I made it. I was always an instant gravy kind of gal, but when I ran out of my trusty quick fix a few weeks ago, I had no option but to make it from scratch. Thankfully, it was around the same time I was making a batch of curried butternut and lentil soup too (similar recipe here) so I had a whole bunch of flavours that I could add to the stock. Continue reading “Everyday Vegetable Stock”
Quick & Easy Caramel Sauce
As a vegetarian, I had tried many times to make my own caramel sauce and failed each time – you would think heating sugar and fat into a beautiful golden sauce would be easy. However, I would always be left with bitter disappointment and a pot of inedible, sweet, curdled milk. Continue reading “Quick & Easy Caramel Sauce”
Basic Vegan Custard
I don’t know if this is only a British thing, but as a Brit I can say that we do love our custard here. It was a main condiment, for me, as a child and I would slather it over all of my Nannas’, homemade pies and tarts.
After I went vegan, I started to crave apple crumble and custard all the time and I quickly started to feel jealously towards my younger-self, who would hungrily pour it over everything. Continue reading “Basic Vegan Custard”
Pasta in a Basil Cream Sauce
Just like the majority of the world, I adore pasta and it has taken me a long time to fully feel comfortable eating this carby meal once again. But, I think we can all agree that there is nothing better than to cwtch up after a long day and indulge in a big bowl of pasta; especially as Autumn is just around the corner and those dreary evenings are fast approaching
My favourite pasta dish has always been cream-based with lots of garlic and basil: it’s rich, indulgent and satisfying and makes me one very happy welsh girl. Thankfully, going vegan didn’t mean that I had to sacrifice on any of my favourite foods which is why I can still enjoy this creamy pasta as a vegan. Top it off with some vegan cheese and a side of homemade garlic bread and you have yourself a delicious vegan meal that would satisfy any carb craving
Ingredients
Serves 2
- 2 Cups Fusilli Pasta (or any other pasta with texture)
- 1/2 Carton Soy Cream
- 250ml Dairy Free Milk (I used Cashew)
- 2 Cloves Garlic
- 1 Tbsp Dry Basil
- 4 Sundried Tomatoes
- 250g Cooked Broccoli
- 2 Cups Fresh Spinach
- 1/2 Large White Onion
- 2 Tsp Cornflour
- 4 Tbsp Cold Water
- 1/2 Vegetable Stock Cube
- 2 Tbsp Nutritional Yeast
- Salt to Taste
- Fresh Basil For Garnish (optional)
Directions
Start by boiling the pasta and broccoli per instructions on the packet and cook until its to your satisfaction.
While you’re waiting for the pasta to boil, heat a sautee, or frying pan on a medium heat.
Peel and finely chop both the white onion and garlic; spray the pan with a little low-fat cooking spray and toss the chopped ingredients into the hot pan — proceed to cook both the onion and garlic until they start to soften.
Now you can add the soy cream, milk, stock cube, basil and two cups of pasta water to the pan and cook for 5 minutes – make sure you stir occasionally.
Place the two teaspoons of cornflour into a cup and combine it with the cold water; before stirring it through the cream sauce to thicken. Leave the sauce to simmer for 5 minutes on a medium heat – stir occasionally
Lastly, cut up the sundried tomatoes and combine the remaining ingredients and pasta with the cream sauce.
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For a full day of eating as a vegan – check out my short video on Youtube 🙂
Mixed Nut & Maple Granola
I 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.
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.
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Mexican-Style Nacho Burgers
Do you often find yourself debating whether or not to pick up those frozen veggie burgers, whenever you come to the frozen aisle in a supermarket? I’m a sucker for it. I love veggie burgers and after 10 years of eating only veggie burgers (no meat), you’d think I’d be sick of them by now, but I’m not. They hold a special place in my ice cold heart and they probably always will.
Garlic n Herb ‘Cream’ Cheez
Around 15 years ago, when I was the tender age of twelve, my family and I travelled to Spain by car: to Dover, over to Calais, through France and eventually we got to Spain three days after leaving Wales. My sister and I loved it. It was an experience we would never forget. Continue reading “Garlic n Herb ‘Cream’ Cheez”
Apple, Raisin & Blueberry Pots
I 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.
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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thehungrywelshgirl.com 