No-Bake Cookie Dough Pops

No-Bake Cookie Dough Pops

This week we’re celebrating our 1st birthday! Can you believe it? What an incredible 12 months. Thank you so much to everyone who has joined us on this amazing journey! We can’t wait to share more amazing recipes with you in the future.

These pops are a fun and cheeky twist on the usual birthday cake. They’re really easy to make and best of all they don’t even require baking! You can make them ahead of time and keep them in the fridge until serving.

Makes 8 pops.

Ingredients

1 cup oat flour (or jumbo oats blended)
1/4 cup brown sugar
1 tbsp soya milk
2 tbsp vegan margarine
1/2 cup vegan chocolate chips
Pinch of salt
120g dark chocolate

For decoration:
1/4 cup pistachios crushed
1/4 cup dessicated coconut

You will also need 8 pop sticks.

No-Bake Cookie Dough Pops

Method

1. If you’re making the oat flour from jumbo oats, blend the oats in a blender until fine.

2. Combine the oat flour, sugar, soya milk, margarine, chocolate chips, and salt in a mixing bowl until it reaches a cookie dough mixture.

3. Roll the cookie dough mixture into 8 equal sized balls.

4. Melt 20g of chocolate in a pan on a low heat and dip one end of the pop stick into the melted chocolate. Then, insert the chocolate-coated end of the pop stick into the first cookie dough ball. Repeat for the remaining cookie dough balls.

5. Freeze the cookie dough balls for 20 minutes.

6. Meanwhile, melt the remaining chocolate in a heatproof bowl over a pan with a little simmering water.

7. Remove the cake pops from the freezer and coat them with chocolate. Wait a few seconds for the chocolate to set a little, then roll the pops in the crushed pistachio or dessicated coconut and leave to cool completely.

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Tofu Nuggets

Tofu Nuggets

Whether it’s sweet or savoury, tofu is a very versatile ingredient when you think outside the box and have fun with your recipes. These nuggets are so simple and will make a great snack or main course on your dinner table!

Makes roughly 18 nuggets.

Ingredients

400g pack of tofu (including water)
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp garlic powder
1/4 cup plain flour
1/4 cup soya milk
1 tbsp sweet chilli sauce
3 cups vegan cornflakes

Tofu Nuggets

Method

1. Preheat oven to 180°C.

2. Drain and dry the tofu then cut into 3rds length ways and then into 1.5cm slices width ways.

3. Combine the salt, pepper, garlic powder, paprika and flour on a small plate. On another small plate combine the soya milk with sweet chilli sauce.

4. Break down the cornflakes into crumbs by placing in a food processor or in a zip-lock bag and hitting with a rolling pin. Then transfer the cornflake crumbs to a big plate.

5. Coat the tofu pieces first with the flour mix, then the milk and finally in the cornflakes,

6. Place the tofu nuggets on the baking tray and bake for 20 minutes, turning over half after ten minutes.

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The Ultimate Sticky Toffee Pudding

Sticky Toffee Pudding

This heavenly recipe is inspired by our good friend, Claire, who is an amazing chef and chocolatier. Her sticky toffee pudding receives rave reviews and we’ve been working on a vegan alternative so that we can try one for ourselves!

This ultimate sticky toffee pudding is rich, gooey, moist and unstoppably moreish.

Serves 6-8.

Ingredients

225g pitted dates
150ml hot water
100g dark muscovado sugar
50g vegan margarine
1 tsp vanilla extract
1 tsp bicarbonate of soda
1 tbsp apple cider vinegar
175g self raising flour
100ml soya milk

For the Toffee Sauce…
75g dark muscovado sugar
75g vegan margarine
140ml soya cream

Coconut oil for greasing and extra flour for dusting.

Sticky Toffee Pudding

Method

1. Preheat oven to 180°C.

2. Lightly grease (with coconut oil) and dust (with flour) a 7” baking tin.

3. Pour the hot water over the dates and leave to to soak for 10 minutes while you make the pudding mixture.

4. In a mixing bowl, cream the butter, sugar and vanilla extract together, then add the bicarbonate of soda and vinegar. Next, fold in the flour and milk a little bit at a time.

5. Blend the dates with the water until fully combined to form a thick puree, and mix into the pudding mixture.

6. Transfer cake mixture to a baking tin and bake for 30 – 35 minutes.

7. Meanwhile, make the sauce by heating all ingredients in a small pan until boiling, then turn the heat down and simmer for 3-5 minutes until the sauce has slightly thickened.

8. Serve a big slice of pudding with a generous drizzling of toffee sauce!

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Equipment
– 7” Square Baking Tin (buy here)
– 900W Nutribullet (buy here)

Easy Pesto Pasta

Easy Pesto Pasta

We usually turn to this recipe after we’ve had a long, tiring day and we’re looking for a really quick, simple and tasty meal. The trick is using homemade pesto, which is super easy and will last for a few days in the fridge.

You can also experiment with different vegetables, but we enjoy the sweetness from the tomatoes and peppers, while the peas add some lovely colour to the dish.

Ingredients

2 cups cherry tomatoes
1 red pepper
1 cup frozen peas
150g dry pasta
1/2 cup soya cream
2 tbsp vegan pesto (recipe here)
50g vegan cheese for grating
Coconut oil for frying

Easy Pesto Pasta

Method

1. If you want to make your own pesto, follow our simple recipe here.

2. Prepare the vegetables by slicing the tomatoes in half and slicing the red pepper into strips.

3. Heat a tsp of coconut oil in a frying pan on a medium to high heat. Add the tomatoes and the pepper, and fry for 5 minutes.

4. Next, add the frozen peas to the frying pan and continue to fry everything for a further 5 minutes.

5. Meanwhile, cook the pasta to the packet’s instructions.

6. Add the soya cream and 2 tbsp of pesto to the frying pan, and cook for a further minute. Stir until everything is combined.

7. Drain the pasta and add to the frying pan.

8. We recommend serving with grated vegan cheese.

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Homemade Pesto

Homemade Pesto

We love pesto in our household as it’s a quick way to add huge herby flavour and beautiful colour to our meals.

It takes no time at all to make this delicious pesto recipe and you can save it for later by storing the jar in the fridge, or simply use it immediately when it’s most fresh.

We can guaranteed you will think twice before buying supermarket pesto again!

Ingredients

2 cups fresh basil leaves
1/2 cup pine kernels
2 garlic cloves
1/2 cup nutritional yeast
Large pinch of salt
2 tbsp olive oil
1 tbsp lemon juice

Homemade Pesto

Method

1. Combine all ingredients in a food processor.
2. The pesto will last around 5 days in the fridge or you can freeze it to use at a much later date.

Equipment
– Magimix 4200XL (buy here)

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Vegan Soft Cheese

Vegan Soft Cheese

We’re really excited to share this simple soft cheese recipe with you so you can make your own cheese at home…from scratch! It’s rich, creamy from the cashews, and it’s great for spreading over crackers.

I’m always keen to learn as much as I can about the ingredients in the food I eat. The more I can strip back recipes to their basic ingredients, the more I understand about recreating interesting meals at home. This cheese recipe is no exception, stripped back to it’s raw form, this is a really easy and impressive recipe for any dinner table.

We add a little turmeric to give the recipe a yellow colour, but this it up to you! The cheese will become firmer the longer you leave it in the refrigerator.

Ingredients

1 cup cashews
2 tbsp lemon juice
1/4 cup nutritional yeast
1/2 clove garlic
3/4 cup water
1/4 tsp salt
1/4 tsp turmeric
1 1/2 tbsp agar flakes (or substitute for agar powder but use half the amount)
Oil to coat container

Vegan Soft Cheese

Method

1. Soak the cashews in hot water for at least 30 minutes.

2. Add 1/2 cup water to a pan and pour the agar flakes on top. Heat the mixture until it starts to boil, stirring occasionally, and simmer for a further 2-3 minutes.

3. Add the cashews, lemon juice, nutritional yeast, garlic, 1/4 cup water, salt and turmeric to a blender. Then, add the agar mixture and blend for roughly 20 seconds or until the mixture is smooth.

4. Lightly grease a small ramekin and pour in the cheese mixture.

5. Refrigerate for a minimum of 2 hours before serving.

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Slow Cooker Stew with Vegan Sausages and Dumplings

Slow Cooker Sausage Stew

Hearty, filling and rich, this recipe involves very little steps and it’s the ideal accompaniment for a chilly afternoon or evening! The dumplings are the centre piece of the recipe and are inspired by eating my mum’s Polish dumplings growing up.

Serves 2-3 people

Ingredients

For the Stew…
1 white onion chopped
2 cloves of garlic diced
2 carrots chopped
2 sticks of celery chopped
1 x 400g can butter beans (235g drained weight)
1 x 400g can of chopped tomatoes
2 tsp mixed herbs
250ml vegetable stock
4 vegan sausages chopped

For the dumplings…
1 1/2 cups plain flour
1 1/2 tsp baking powder
1 tsp fresh thyme
2 tbsp olive oil
1/2 cup soya milk

Slow Cooker Sausage Stew

Method

1. If your vegan sausages are frozen, remove them from the freezer 10 minutes before loading the slow cooker so they are easier to slice.

2. Add all stew ingredients into a slow cooker pan and turn on the slow cooker. Cook for 4-6 hours on the low setting.

3. Meanwhile, prepare the dumplings by combining all the ingredients in a bowl. If the mixture is too wet to handle, add a little more flour. Roll the dumpling mixture into 8 evenly-sized balls and place in the slow cooker for the last 20 minutes of cooking.

4. We like to serve our stew with homemade garlic bread!

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Chocolate Orange Mousse

Chocolate Orange Mousse

These chocolate orange mousse cups are guaranteed to impress both your vegan and non-vegan friends. Filled with rich, chocolatey goodness, the orange skins are a fun serving option if you want to try something a bit different!

These will last in the fridge for a few days. We recommend serving with whipped coconut cream and chocolate trimmings, but feel free to experiment with fruits, seeds and any of your favourite toppings.

Makes 4 cups.

Ingredients

75g dark chocolate (plus a little extra for decoration)
1 avocado peeled and stone removed
2 tbsp maple syrup
Can of coconut milk
1/4 cup orange juice
1 tsp orange zest
1 tsp vanilla extract
2 large oranges

Chocolate Orange Mousse

Method

1. Place can of coconut milk in the fridge to set the cream.

2. Slice the two large oranges in half and, then remove the segments and skin from the insides using a spoon. I use a bowl underneath the oranges to catch all the yummy juice to drink later!

3. Then, place a heatproof bowl in the mouth of a pan containing roughly an inch of hot water. Melt the chocolate in the bowl, stirring occasionally. Once the chocolate is melted, remove the bowl from the pan and leave the chocolate to cool slightly while you carry out the next steps.

4. Remove can of coconut milk from the fridge and remove the solid cream that has set at the top of the can.

5. Place 1/2 cup of the coconut cream in a food processor. Then add the avocado, maple syrup, orange juice, orange zest and vanilla extract, and pulse until smooth.

6. Add in the melted chocolate and pulse for a further 15-20 seconds.

7. Transfer the mousse mixture to the orange halves and place in the fridge to set for at least 30 minutes.

8. When you are ready to serve, remove the mousses from the fridge and top with the remaining coconut cream and grated dark chocolate.

Equipment:
Magimix 4200XL (buy here)

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One-Pan Mushroom and Leek Pie

One-Pan Mushroom and Leek Pie

Keep it simple with this ‘one-pan’ pie! This recipe calls for mushrooms, leeks, carrots and peas, which we combine together with stock and seasoning before adding the pastry lid.

Ingredients

2 large leeks sliced
500g mushrooms quartered
2 cloves garlic diced
2 tsp mixed herbs
200ml veg stock
1/4 cup soya cream
1 large carrot diced
1 cup frozen peas
2 tbsp plain flour
350g puff pastry or shortcrust pastry (suitable for vegans)
Coconut oil

One-Pan Mushroom and Leek Pie

Method

1 Preheat oven to 200°C.

2. Heat a little oil in a pan, when hot fry the leek and mushrooms for 8-10 minutes.

3. Add in the garlic and mixed herbs, and fry for a further minute.

4. Pour in the stock, soya cream, carrot and peas, and simmer for 5 minutes, then stir in the flour.

5. Take the pan off the heat and lay the pastry on top, cutting around the edges of the pan and pushing them against the outside.

6. Brush the pie lid with almond or soya milk and pierce a few times with a fork.

7. Bake for 30 minutes.

8. We serve our pie with mashed potato and broccoli.

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Easy Fajitas

Easy Fajitas

These easy fajitas are simple, colourful and are bursting with spicy flavours! Our recipe gives the vegetables a lovely kick, which balances really well with the sourness from the cashew cream. Some people say the key to an excellent fajita is the tortilla, so try to find good quality tortillas from your local store.

We serve our fajitas with mashed avocado, sour cream and a few cilantro (coriander) leaves.

Makes 6 fajitas.

Ingredients

1 yellow pepper sliced
1 red pepper sliced
1 red onion sliced
300g mushrooms sliced
1 clove garlic diced

Fajita mix:
1 tsp paprika
1 tsp cumin
1/2 tsp salt
1/4 tsp chilli powder
1/4 tsp cayenne pepper
1/4 tsp cinnamon
2 tbsp vegetable oil

For Serving:
1 ripe avocado mashed
1 lime
6 medium tortillas
Small handful of cilantro (coriander)
Cashew sour cream

Easy Fajitas

Method

1. Preheat oven to 220°C.

2. Place the sliced peppers, mushroom and onion on a baking tray and sprinkle with garlic, all the fajita spices and drizzle with the olive oil. Mix everything together with your hands.

3. Place baking tray in the oven for 12-15 minutes until the veg is soft.

4. Meanwhile, mash the avocado and prepare the cashew sour cream.

5. Remove the veg from the oven and start building your fajitas. First spread the mashed avocado on the tortilla, then a serving of veg, followed by a squeeze of lime juice, a drizzle of sour cream and lastly a sprinkle of cilantro (coriander).

Cashew sour cream

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.