Fruity Freak Smoothie

Fruity Freak Smoothie

Disclaimer: this might be the most satisfying smoothie we’ve ever made!

We love a fruity smoothie in our household, but every now and then we like to take them to the next level and experiment with multiple layers and fun decorations.

This smoothie combines three of our favourite fruits: banana, strawberry and mango. These fruits give the smoothie a lovely bright and vibrant colour.

The crushed pistachios, which we end up mixing into the smoothie, give this recipe a crunchy texture (and they look great on top!).

Remember, the trick to getting the coconut cream to separate from the water is using a can of coconut milk with high fat content. You can usually tell by shaking the can in the supermarket to see if it’s already separated. If you can’t hear it shaking around, then it’s usually a safe bet!

Fruity Freak Smoothie

Print Recipe
Fruity Freak Smoothie
Fruity Freak Smoothie
Servings
1 large smoothie
Ingredients
For the strawberry layer
  • 2 bananas
  • 1 cup strawberries
  • 1/4 cup nut milk (i.e. almond or soya)
For the mango layer
  • 1 banana
  • 1 mango sliced
  • 1/4 cup nut milk (i.e. almond or soya)
For decoration
  • 2 strawberries
  • 1 can of coconut milk (high in fat)
  • small handful of crushed pistachios
  • 1 wooden skewer
Servings
1 large smoothie
Ingredients
For the strawberry layer
  • 2 bananas
  • 1 cup strawberries
  • 1/4 cup nut milk (i.e. almond or soya)
For the mango layer
  • 1 banana
  • 1 mango sliced
  • 1/4 cup nut milk (i.e. almond or soya)
For decoration
  • 2 strawberries
  • 1 can of coconut milk (high in fat)
  • small handful of crushed pistachios
  • 1 wooden skewer
Fruity Freak Smoothie
Instructions
  1. Slice the banana into small pieces and put the pieces inside an airtight container, then freeze for at least 2 hours or overnight.
  2. Meanwhile, place the can of coconut in the fridge for at least a few hours or overnight.
  3. Next, take one of the strawberries for decorating and cut it into slices half a cm thick. Then press each slice firmly onto the inside of the serving jar. Make sure the inside of the jar is dry, otherwise the slices might not stick.
  4. Blend together the ingredients for the strawberry layer and pour three quarters of the mixture into the jar.
  5. Next, blend the ingredients for the mango layer (leave a couple of pieces of mango to one side for decoration) and gently pour the entire mixture into the jar on top of the strawberry layer. If you like clean layers, use the back of a spoon to gently guide the mango layer on top.
  6. Top with the remaining strawberry layer.
  7. Remove the can of coconut milk from the fridge and open. Scoop out the coconut cream that has settled at the top and transfer to a mixing bowl. Note: if the coconut cream hasn’t separated from the water, there probably wasn’t enough fat content in the can. Beat the coconut cream until light and fluffy, then transfer to a piping bag.
  8. Pipe the coconut cream on top of the smoothie and sprinkle with crushed pistachios.
  9. Take the remaining strawberry used for decorating and cut it in half. Then take the remaining mango pieces, add both fruits to the wooden skewer and carefully place the skewer inside the jar so the fruit pieces poke out of the top.
Recipe Notes

You will also need a 1 litre Kilner jar or similar.

Quick Tofu Pad Thai

Quick Tofu Pad Thai

Sometimes we get back home from a long day in the studio feeling exhausted, and we need a really quick, super easy recipe so we can spend the rest of the night relaxing on the sofa!

And this quick tofu pad thai recipe is exactly that.

It’s a really easy recipe to master and it’s bursting with fresh flavours and spices. It’ll take you no time at all, so you can spend the rest of your evenings relaxing content and full of glorious food.

Quick Tofu Pad Thai

Print Recipe
Quick Tofu Pad Thai
Quick Tofu Pad Thai
Servings
4 people
Ingredients
  • 300 g extra-firm tofu
  • 200 g rice noodles
  • 1 head of broccoli cut into 1” florets
  • 2 carrots julienned
  • 1 red pepper julienned
  • 4 garlic cloves diced
  • oil for frying
For the sauce
  • 1 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • thumb of ginger grated
  • 1 lime juice only
  • 3 tbsp soya sauce
  • 1/4 cup water
For serving
  • 2 spring onions sliced
  • crushed peanuts
  • wedges of lime
Servings
4 people
Ingredients
  • 300 g extra-firm tofu
  • 200 g rice noodles
  • 1 head of broccoli cut into 1” florets
  • 2 carrots julienned
  • 1 red pepper julienned
  • 4 garlic cloves diced
  • oil for frying
For the sauce
  • 1 tbsp peanut butter
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • thumb of ginger grated
  • 1 lime juice only
  • 3 tbsp soya sauce
  • 1/4 cup water
For serving
  • 2 spring onions sliced
  • crushed peanuts
  • wedges of lime
Quick Tofu Pad Thai
Instructions
  1. Prepare the tofu by removing as much moisture as possible by pressing down it, then drying with a tea towel or kitchen towel.
  2. Slice the tofu into 1” chunks and fry in a pan with a little oil on a medium heat for 6 minutes. Then turn over and fry the other side for 6 minutes.
  3. Meanwhile, prepare the rice noodles as per packet instructions.
  4. While the noodles are cooking, combine the sauce ingredients in a small bowl.
  5. Remove the tofu from the pan and set aside. Add a little more oil to the pan and fry the broccoli for 2 minutes. Then add the carrots and pepper, and fry for a further 3 minutes. Finally stir in the garlic and cook for 1 minute.
  6. Drain the noodles and transfer to the frying pan with the sauce. Stir well to combine.
  7. Add the tofu pieces to the frying pan, gently fold in and fry for another minute.
  8. Serve with slices of spring onion, crushed peanuts and a wedge of lime.
Recipe Notes

#SoVegan

No-Bake Strawberry Cheesecake Brownies

No-Bake Strawberry Cheesecake Brownies

This recipe combines two of our favourite things…a creamy, cashew-based strawberry cheesecake and rich, sweet brownies.

Oh, and it doesn’t involve any baking. Amazing, right? Simply freeze the cake for two hours, then slice into ‘cheesecake brownies’ and eat immediately!

The texture will go soft if you leave it at room temperate for too long, but simply refrigerate if you can’t finish it all in one go.

And here’s a top tip: make sure you buy good quality tin coconut milk, otherwise the water might not separate from the cream when you refrigerate the tins. When you open the tins, you should be left with the sweet, creamy coconut at the top.

Enjoy!

No-Bake Strawberry Cheesecake Brownies

Print Recipe
No-Bake Strawberry Cheesecake Brownies
No-Bake Strawberry Cheesecake Brownies
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
Servings
10 people
Ingredients
Brownie base
  • 1 tin coconut milk (cream only)
  • 1/4 cup cocoa powder
  • 1 cup almonds
  • 1 cup dates
  • 2 tbsp maple syrup
Strawberry cheesecake
  • 1 1/2 cups cashews
  • 2 tbsp maple syrup
  • 1 lemon (juice only)
  • 1 tin coconut milk (cream only)
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 cups strawberries
No-Bake Strawberry Cheesecake Brownies
Instructions
  1. Leave the tins of coconut milk in the fridge to cool for a few hours. This will separate the water from the cream. Note: It’s important you use good quality coconut milk, otherwise the milk and cream might not separate.
  2. Line a 7” x 7” baking tin with greaseproof paper.
  3. Soak the dates in hot water for 10 minutes or until soft. Meanwhile, leave the cashews to soak in hot water in a separate bowl.
  4. Blend the almonds until fine and add the almond flour to a mixing bowl.
  5. Next, drain the dates and blend them with 2 tbsp of the maple syrup to make a smooth paste.
  6. Transfer the paste to the mixing bowl with the almond flour and combine with the cocoa powder and the cream taken from a tin of coconut milk.
  7. Once well combined, pour the mixture into the baking tin. Use a spatula to level the mixture, then refrigerate the base until the cheesecake mix is ready.
  8. To make the strawberry cheesecake layer, drain the cashews and place in a blender.
  9. Add all the remaining cheesecake ingredients to the blender, including 1 cup of the strawberries, and blend until smooth.
  10. Remove the base from the refrigerator and pour the strawberry cheesecake layer over the brownie base. Gently tap the baking tin to level the cheesecake layer.
  11. Cut the remaining strawberries into slices roughly half a cm thick and arrange on top of the cheesecake for decoration.
  12. Place the baking tin in a freezer for two hours, then serve immediately.

Quinoa Curry Burger

Quinoa Curry Burger

You might have noticed we’ve shared quite a few spicy recipes recently. Guilty as charged! We both have a huge passion for the delicious, fragrant spices of south Asia, so we’re constantly testing new recipes inspired by the region.

This quinoa curry burger really hits the spot. The spices give the burger a lovely warmth, while the quinoa and black beans pack in lots of protein and fiber.

We also found a useful trick: if you refrigerate the burgers for half an hour before frying, it should help all the ingredients stick together so you’ll be left with a more stable burger.

We make the burger sauce by mixing vegan mayonnaise with tomato ketchup. The sweetness from the sauce is the perfect compliment to the spicy burger.

Enjoy!

Quinoa Curry Burger

Print Recipe
Quinoa Curry Burger
Quinoa Curry Burger
Servings
4 burgers
Ingredients
  • 1/2 cup raw quinoa
  • 2 cups black beans
  • 1 red onion diced
  • Handful cilantro finely chopped
  • 2 red chilies finely chopped
  • 1/2 tsp salt
  • 4 garlic cloves grated
  • large thumb of ginger grated
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp curry powder
Servings
4 burgers
Ingredients
  • 1/2 cup raw quinoa
  • 2 cups black beans
  • 1 red onion diced
  • Handful cilantro finely chopped
  • 2 red chilies finely chopped
  • 1/2 tsp salt
  • 4 garlic cloves grated
  • large thumb of ginger grated
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tbsp curry powder
Quinoa Curry Burger
Instructions
  1. Add 1 cup of water to the quinoa and simmer in a small pan for 15 minutes, or until soft and no water remains.
  2. Meanwhile, drain, rinse, and dry the black beans. Then transfer to a mixing bowl and mash with a potato masher or fork until most of the beans have broken down, leaving some whole ones.
  3. Add the red onion, cilantro, chilies and salt to the mixing bowl.
  4. Heat a little oil in a frying pan and fry the ginger, garlic, paprika, cumin and curry powder for a couple of minutes. Then transfer to the mixing bowl.
  5. Use your hands to combine everything in the mixing bowl. Take a handful of the mixture and shape it into a burger. Repeat for the remaining 3 burgers.
  6. Chill the burgers in a fridge for 30 minutes.
  7. Heat a little oil in a frying pan and fry the burgers for 6 minutes on each side.
  8. Serve with layers of lettuce, tomato, vegan burger sauce, and slices of gherkin.
Recipe Notes

#SoVegan

Vodka Peach Iced Tea

Vodka Peach Iced Tea

Summer is officially in full swing here at the So Vegan HQ!

We’ve had fun trialing and testing a number of summery cocktails for our So Thirsty channel and we’ll be dropping our favourites on Facebook, so make sure you keep an eye out.

And here’s our recipe for vodka peach iced tea!

It’s awesomely sweet and refreshing, and it’s become a staple in our household. We use English breakfast black tea, but go ahead and use your favourite style of black tea if you want to add your own twist to the recipe.

Enjoy!

Vodka Peach Iced Tea

Print Recipe
Vodka Peach Iced Tea
Vodka Peach Iced Tea
Servings
10 servings
Ingredients
  • 6 peaches
  • 1/2 cup light agave syrup
  • 3 tea bags (black tea)
  • 150 ml vodka
For serving
  • ice cubes
  • slices of peach
Servings
10 servings
Ingredients
  • 6 peaches
  • 1/2 cup light agave syrup
  • 3 tea bags (black tea)
  • 150 ml vodka
For serving
  • ice cubes
  • slices of peach
Vodka Peach Iced Tea
Instructions
  1. Deseed and roughly chop the peaches. Add the chopped peaches, 2 cups of water and the agave syrup in a pan over a medium heat, and simmer for 25 - 30 minutes. A few minutes before the end, crush the peaches with the back of a wooden spoon or a masher.
  2. Meanwhile, brew the tea by placing the tea bags to a large bowl and adding 5 cups of boiling water. Leave to brew for 5 minutes, then remove and discard the tea bags.
  3. When the peaches have finished cooking, drain the mixture through a sieve, pushing the peach pieces through to retain as much syrup as possible. Discard the remaining flesh from the peaches (try using in a cake or serve for breakfast) so you’re left with the tasty peach syrup.
  4. In a big bowl, combine the tea with the peach syrup, then leave to cool completely.
  5. As soon as the liquid has cooled, add the vodka.
  6. Keep the vodka peach tea in the fridge. When ready to serve, serve in a glass over lots of ice and a slice of peach.
Recipe Notes

#SoThirsty

Homemade Energy Bars

Homemade Energy Bars

This recipe is supported by Teami Blends

So what does it take to make the ultimate homemade energy bar?

They need to be packed with protein and contain tons of nutrition, but most of all…they should be delicious, right?

Well…we think we might have mastered just that! These bars are a real winner. The apricots and maple syrup help glue all the ingredients together, while bringing a lovely sweetness to the bars. And the combination of raisins, seeds, berries and nuts packs tons of interesting flavours into each bite.

Also, thank you to our friends over at Teami Blends for supporting this recipe! You can learn more about their products below.

Homemade Energy Bars

Print Recipe
Homemade Energy Bars
Homemade Energy Bars
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Servings
10 bars
Ingredients
  • 1 cup oats
  • 1/2 cup pumpkin seeds
  • 1 cup almonds
  • 1/2 cup raw buckwheat groats
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1 cup soft dried apricots
  • 1/4 cup maple syrup
  • 1/4 cup water
Homemade Energy Bars
Instructions
  1. Preheat oven to 180°C.
  2. Line a large baking tray with greaseproof paper. Spread out the oats, pumpkin seeds and almonds evenly on the tray, then roast for 10 minutes in the preheated oven.
  3. Meanwhile, put the apricots, maple syrup and water in a blender and blend until completely smooth, then transfer to a mixing bowl. Next, add the buckwheat groats, raisins and cranberries.
  4. Remove the baking tray from the oven and leave to cool, but make sure the oven remains switched on. Once cool, transfer the roasted oats, pumpkin seeds, and almonds to the large mixing bowl.
  5. Line an 7” x 7” square cake tin with greaseproof paper before transferring the mixture into the tin. Smooth over the top using a piece of greaseproof paper, pushing down to make sure the mixture is compact. Make sure you push down as firmly as possible to prevent the bars from falling apart when you slice them into bars.
  6. Place the cake tin in the oven for 20 minutes.
  7. Remove the cake tin from the oven and leave the energy bars to cool completely. Note: the energy bars might crumble if you try to slice them before they have cooled completely.
  8. Take the energy mix out of the cake tin and slice into 10 energy bars.
Recipe Notes

#SoVegan

About Teami Blends

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If you are looking for an amazing detox tea that you can incorporate into your daily routine, this is the one for you! The Teami 30 Day Detox Tea will help you feel better from the inside out.

The Teami Teatox Pack is completely GMO cree, gluten free, dairy free and sugar free!