Tag: Vegetarian

Creamy Bounty Bars

IMG_9692.JPGI’ve been craving a bounty bar all week, but as we all know, they aren’t that healthy for us. I always feel bounty bars are a waste of calories too because they are always so bland and dont even   remotely taste like coconut in my opinion – plus they’re not vegan!

So, I made some myself and boy were they good.

The bounty bars were a bit fiddly to mould, but after freezing the coconut filling for a few minutes it became more manageable to sculpt the bars into a shape that was reminiscent of a bounty bar.

Ingredients

  • 1 Cup Dessicated Coconut
  • 1/2 Cup Coconut Flour
  • 4 Tbsp Maple Syrup
  • 3 Tbsp Coconut Oil
  • 1.5 tsp Coconut Extract
  • 50ml Coconut Milk ( I used Koko Dairy)
  • 100g Vegan Dark Chocolate

Directions 

This next part is as easy as throwing all of the ingredients into a bowl or food processor and combining them thoroughly.

Place the filling into the freezer for 5 minutes and then remove and form into small bars.

Now, place the bounty bars back in to the freezer for a further 5 minutes to harden up.

Next, chop up the dark chocolate and add half of it to a microwaveable bowl; cook for 30 seconds in the microwave, remove, stir and add it back to the microwave for a further 30 minutes. Continue this method until all of the chocolate has melted, before adding in the other half of dark chocolate (do not reheat) and stir until all of the room temp chocolate has melted into the hot chocolate – this is called seeding.

Remove your bounty bars from the freezer and coat evenly in the dark chocolate before popping them back into the freezer for 10 minutes to set.

NB: This recipe makes around 10 small bounty bars. Although, you may need more chocolate to coat them all.  They will also store in the fridge or freezer well and won’t turn hard. Also, if you find the filling too difficult to manage, then you can add more coconut oil, but I personally, was trying not to add unnecessary fat to them.

For more vegan ideas, follow me on Instagram

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

0

Jam Splits with Vanilla Whipped ‘Cream’

jam split.jpgI grew up with my mother always baking cakes, for both my sister and I to take to school  fetes and parties, and among those bakes were jam splits: welsh cakes with jam in the middle.

The first batch of Welsh cakes that I made on Friday were quite thin, so I didn’t fancy messing around and cutting my welsh cakes open, to have them potentially crumble and break under my heavy hands. Instead, I decided to sandwich them with some vanilla whipped cream and fresh raspberries. I think its safe to say that it’s the best idea  I’ve had in a while. Although, it doesn’t take much persuading on my part to add whipped coconut cream to food and drinks. I just love the stuff.

If you have made my welsh cakes already then this recipe will be even easier for you to create.

Ingredients

  • 2 Welsh Cakes
  • Raspberries
  • Coconut Whipped Cream
  • 1 tsp Coconut Oil
  • 1 tbsp Sweetener
  • 1 tsp Vanilla Extract

Directions

Take some coconut cream or coconut milk and using an electric whisk, beat the coconut milk/cream until it starts to become light and airy; while doing this whisk in the coconut oil, vanilla and sweetener, and freeze for 10 minutes.

NB: After your coconut cream has been in the freezer it should now act more like dairy whipped cream, as the coconut oil should have solidified.

Take a welsh cake and dollop  some of the coconut whipped cream on top, layer with raspberries and simply top with another welsh cake.

And that’s it.

For more recipes, reviews and ideas follow me on Instagram and tag me #TheHungryWelshGirl if you make any of my recipes.

0

Buddha Bowl

img_6633

This Buddha bowl was a life changing experience. It was delicious. Delicious doesn’t even cover how incredible this Buddha bowl actually was. Every mouthful was just an experience in itself. It was like a buffet in a bowl – a buffet budda bowl?

I know what you are all thinking, I thought it too. How can you get so excited over a bowl full of veggies? But, seriously, there’s just so much going on in this one bowl, that it’s hard to not get excited about it. It has flavour, carbs, nutrition, carbs, it’s low in fat, it has carbs.

Carbs. Carbs. Carbs.

Did I mention it has carbs?

 

You have to try it for yourself to believe me. Although, anything that has carbs is going to be a winner.                                                I’ve seen these Buddha bowls countless times over Instagram and they are huge among the yogis and vegans; I didn’t understand why people were fussing over them so much. But now that I do, I just feel they are genius and a different way to get in some veggies. I’m already planning my next one.

 

This Buddha bowl had some kick to it, not a lot because lately my sensitive tastebuds can’t handle the heat. But, there was enough to give the veggies some flavour without overpowering them and I’m sure you can tell from the photos that turmeric was one of the main spices; you’ve just gotta get that turmeric in around this time of year.

Ingredients

  • 1/4 Can Chickpeas
  • 1 Medium Sweet Potato
  • 80g Vegan Chicken Pieces
  • 1/3 Cup Basmati Rice
  • 1/2 Bell Pepper
  • Red Cabbage
  • Baby Beets
  • Sultanas
  • Pumpkin Seeds
  • 1 tsp Turmeric
  • 1 tsp Tandoori Gym Chef Seasoning
  • 1/2 tsp Garlic Powder
  • 1 tbsp Apple Cider Vinegar

There is a lot of elements to this meal and you do have to time the food so that it’s already at the same time, but it’s worth the extra fuss.

Directions

Heat an oven to 200c

Slice the red cabbage and combine it with the ACV and some sea salt.  Place the cabbage in a separate ovenproof dish or skillet and pop it into the oven.

Stab your sweet potato and place it in the microwave for 5 minutes; slice it into chunky strips and pop them into the oven: cook both the sweet potato and cabbage for 20 minutes.

Boil your rice following the instructions on the packet or cook it until it looks like a mushy mess like I do 😉 Sticky rice is better rice.

Add your chickpeas to an ovenproof dish or skillet and combine with the gym chef seasoning, garlic powder and turmeric. I fried mine in a skillet with a little water, then added the vegan chicken pieces to give those some flavour too. Place the chickpeas in the oven and roast for 10 minutes.

Slice up some bell pepper and toss these into the oven for 10 minutes.

When your rice has cooked you can season with salt and stir in the sultanas. The sultanas are optional, but it gives the rice more flavour.

Now that the food has cooked, you can start layering your Buddha bowl.  You can add whatever you like to your Buddha bowl – I also added mango chutney and I made a tzaztiki with cucumber, coriander and alpro plain soy yoghurt.

And people say vegan food is boring right? Pah!

For more recipes, reviews and ideas follow me on Instagram and tag me in any of my recipes that you try.

0

Chunky Minestrone Soup

imageA quick chunky minestrone soup for an on-the-go snack or as part of a lunch break. It can even double up as a toast topper when thickened – think childhood favourite; alphabet spaghetti. I used Rizopia brown rice pasta shapes in my chunky minestrone soup, but obviously any pasta will work.

Ingredients

  • 2 Carrots
  • 1 Medium Onion
  • 1 Courgette
  • 1 Clove Garlic
  • 1 Carton Chopped Tomatoes
  • 1 Cup Rizopia Brown Rice Pasta Shapes
  • Basil Leaves
  • 1 Vegetable Stock Cube
  • 1 Pint Water
  • Salt to season

Directions

Peel and chunk the vegetables, before adding them to a saucepan, along with the vegetable cube, garlic and water – leave the courgette until last as it will take the shortest time to cook.
Bring the vegetables to a boil until they start to soften -15 minutes –  and add in the carton of chopped tomatoes, pasta, basil and courgette; proceed to cook until the pasta is soft or to your liking. You may need to keep adding more water. Stir the soup occasionally so that nothing burns or sticks to the pan.
Serve immediately with fresh basil leaves and a slice of bread.
For more recipes, reviews and ideas follow me on Instagram and tag me in any of my recipes that you try.
1

Where Do You Get Your Protein From?

What do you do at 12.30am on a Sunday morning, when you can’t sleep? Me. I think of blogposts that I can write and then write said blogposts, even though I have numerous other blogposts that I have a.) Not finished or b.) Finished, but haven’t posted. All done while watching repeat episodes of Gogglebox. Although, my best recipe ideas are often created late at night on a hungry stomach, so hopefully this post will be just as successful on little sleep. Continue reading “Where Do You Get Your Protein From?” →

4

Mince Pies for Santa

dsc_0607We all know Santa loves a mince pie or two, but we also know that sometimes mince pies contain alcohol and drinking and driving is strictly prohibited – even for the elves – which is why these mince pies are alcohol free. I haven’t had a mince pie all year, so I was anxiously anticipating for the day to arrive when I could make my own and that day just so happened to be Friday – a week away from Christmas day – and they were worth the wait. I used the marmalade which I had left over from my St Clemente tartlets in my own variation of mince meat and I was impressed; I also added some Irish cream flavouring from the Skinny Syrups range too.

DSC_0619.jpg

For the pie cases I used the same recipe that I made for the St Clemente tartlets, but doubled it so I would have enough pastry for the lids too. I would recommend making the mince meat a few days to a week prior to when you plan to make these mince pies as the longer it has to soak the better the end result, especially if you decide to use alcohol. I made my mince meat two weeks ahead and the flavour was delicious.

I also have a more up to date mince pie recipe here.

Ingredients: Mince Meat

  • 100g Dried Figs
  • 100g Soft Dates
  • 100g Sultanas
  • 50g Walnuts
  • 60g Chunky Apple Puree
  • 60g St Clemente Marmalade
  • 45ml Orange Juice
  • 2 tsp Cinnamon
  • 1 tsp Mixed Spice/Pumpkin Spice
  • 45ml Irish Cream Flavouring or Irish Whiskey
  • 1/3 cup Sweetener

Ingredients: Pastry

  • 100g Rolled Oats
  • 50g Sukrin Coconut Flour
  • 60g Grass-Fed Butter or Coconut Oil
  • 1 Free Range Eggs
  • 1 tsp Baking Powder
  • 1/5 Cup Sweetener
  • 2 Tbsp Honey
  • 2 tbsp Ice-Cold Water

Directions

  • Pre-heat an oven to 170c
  • Add the rolled oats to a food processor and blend into a flour, before adding the eggs, baking powder, sweetener and coconut flour and proceed to blend the ingredients together.
  • Cube the butter and add it to the mixture and pulse the food processor so that the butter isn’t blended up completely, but chunked through the flour. Continue to add the ice cold water to bring the ingredients into a ball of dough. Cover and put in the fridge for 30 minutes.
  • Sterilise a countertop and dust with some flour, before rolling the pastry flat and cutting 8 round shapes from it. Press the pastry into a greased muffin tin and fill with the mince meat. Follow the same process to make the lids, place over the top of the cases, press gently around the sides and pop into the oven for 20 minutes.

NB: You should have about half the mince meat left after you have made these mince pies, you can double the pastry recipe and make more mince pies, or save it and make the mini Christmas cakes I have coming up over the next week.

For more recipes and ideas follow me on Instagram – @TheHungryWelshGirl and tag me in any of the recipes -I would love to see what you create and hear what you all think.

 

© The Hungry Welsh Girl 2016
All photos, recipes and texts are copyrighted unless otherwise stated.
All Rights Reserved.

 

 

 

7

Vegetarian Herb Pate

DSC_0882.jpg

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” →

6

2 Ingredient Creamy No Churn Ice-Cream

Processed with VSCO with a6 preset

Ice-cream is one of my favourite dessert foods, it goes well with everything: brownies, cake and cookies and just like the majority of the world I’ve always wanted to make my own ice-cream. But I just don’t have the space in my kitchen for another gadget, which is why this no-churn ice cream recipe is a firm favourite of mine. It’s 2 ingredients and tastes absolutely phenomenal.  Continue reading “2 Ingredient Creamy No Churn Ice-Cream” →

0

Blog at WordPress.com.

Up ↑