Mac ‘n’ Cheese Bites

Mac ‘n’ Cheese Bites

Some of you might remember one of the first recipes we shared was our vegan mac ‘n’ cheese. It’s amazing to think that was almost 16 months ago!

Well that original mac ‘n’ cheese recipe has been a staple in our household ever since, and we recently decided it was about time we gave it a fun new twist.

We’ve added more ingredients to the sauce to give it a tasty kick and we chose to bake the macaroni in muffin moulds to create these awesome ‘bites’, which are perfect for dinner parties or taking to work for a snack.

If you love to experiment, we recommended trying different types of pasta to see how the bites turn out. We’ve also tried with mini conchiglie pasta, which turned out great.

Also, don’t forget to always check the label when you buy mustard from supermarkets. You can also use Dijon mustard, but some will use cheap white wine which might not be vegan.

Enjoy!

Roxy & Ben

Mac 'N' Cheese Bites

Print Recipe
Mac ‘n’ Cheese Bites
Mac ‘n’ Cheese Bites
Servings
12 bites
Ingredients
For the ‘cheese’ sauce
  • 140 g cashews raw
  • 220 ml soya or almond milk
  • 2 tbsp lemon juice
  • 20 g nutritional yeast
  • 2 tsp yellow mustard
  • 1/2 tsp smoked paprika ground
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 garlic cloves
For the bites
  • 250 g macaroni pasta dry
  • 80g g raw baby spinach leaves
  • small handful of breadcrumbs
  • small handful of chives chopped
Servings
12 bites
Ingredients
For the ‘cheese’ sauce
  • 140 g cashews raw
  • 220 ml soya or almond milk
  • 2 tbsp lemon juice
  • 20 g nutritional yeast
  • 2 tsp yellow mustard
  • 1/2 tsp smoked paprika ground
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 garlic cloves
For the bites
  • 250 g macaroni pasta dry
  • 80g g raw baby spinach leaves
  • small handful of breadcrumbs
  • small handful of chives chopped
Mac ‘n’ Cheese Bites
Instructions
  1. Preheat the oven to 200°C and lightly grease the muffin tray.
  2. Soak the cashews in hot water for 30 minutes.
  3. Cook the macaroni as per packet instructions.
  4. Meanwhile, add the “cheese” ingredients to a blender and blend together until smooth, then transfer to a mixing bowl with the spinach.
  5. Drain the pasta and transfer the cooked macaroni to the mixing bowl. Mix the pasta with the cheese sauce and the spinach until evenly coated.
  6. Spoon the mac ‘n’ cheese mixture evenly into the muffin moulds. Once each mould is full, press down with the back of a spoon to compact the mixture. Then, sprinkle the breadcrumbs on the top of the bites.
  7. Transfer muffin tray to the oven and bake for 10 - 12 minutes or until the edges are golden brown.
  8. Remove bites from the oven and leave to cool for 5 minutes.
  9. To remove bites from the muffin moulds, run a tablespoon around the edges and use the spoon to lift the bites out from the moulds.
  10. Sprinkle with chopped chives to serve.
Recipe Notes

You will also need a 12-up muffin tray.

Carrot Cake Doughnuts

Carrot Cake Doughnuts

This awesome recipe has been on the cards for a few months now and we’re really excited to share it with you!

At first we just couldn’t decide how to approach the cooking method. Do we fry or bake? Eventually we decided to bake the doughnuts, which means it’s relatively hassle free and obviously avoids using lots of oil.

Next, we starting thinking about what styles and flavours we wanted to combine, and we settled on one of our favourite desserts…carrot cake. Cool, right?

The carrot cake twist works perfectly with the doughnuts and the lemon-flavoured icing. It’s sweet but not sickly, and each doughnut packs in so much flavour!

Don’t forget you’ll also need a doughnut mould tray. We picked a shallow tray so the doughnuts turn out quite dainty, which we really like. And don’t forget that not all sugar, including confectioners sugar, is vegan. We always recommend researching the brand of sugar to make sure it’s vegan friendly.

We hope you enjoy,

Roxy and Ben

Carrot Cake Doughnuts

Print Recipe
Carrot Cake Doughnuts
Carrot Cake Doughnuts
Servings
8 doughnuts
Ingredients
  • 130 g plain flour
  • 90 g carrot grated
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 60 ml aquafaba
  • 50 ml maple syrup
  • 55 g vegan margarine (plus extra for greasing)
  • 65 g light brown sugar
  • 1 tsp vanilla extract
For the icing
  • 1 cup confectioners sugar
  • 2 tsp lemon juice
  • 2 tsp vegan milk
Servings
8 doughnuts
Ingredients
  • 130 g plain flour
  • 90 g carrot grated
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 60 ml aquafaba
  • 50 ml maple syrup
  • 55 g vegan margarine (plus extra for greasing)
  • 65 g light brown sugar
  • 1 tsp vanilla extract
For the icing
  • 1 cup confectioners sugar
  • 2 tsp lemon juice
  • 2 tsp vegan milk
Carrot Cake Doughnuts
Instructions
  1. Preheat the oven to 180°C and lightly grease the doughnut tray with a small amount of vegan margarine.
  2. Combine the flour, baking powder, cinnamon and nutmeg in a mixing bowl.
  3. In a separate bowl combine the aquafaba, maple syrup, margarine, brown sugar and vanilla extract. Don’t worry if the mixture curdles. This stage might not look very appetising but it won’t make any difference to the texture or taste of the doughnuts.
  4. Transfer the wet mixture to the dry ingredients in the mixing bowl, and combine. Then add the grated carrot and mix again until all the ingredients have combined.
  5. Spoon the cake mixture into the doughnut moulds until each mould is roughly 2/3 full.
  6. Place the doughnut tray in the oven and bake for 15 minutes.
  7. Remove the doughnut tray from the oven and leave to cool for 5 minutes.
  8. Meanwhile, combine the icing ingredients together in a medium sized bowl until smooth. The consistency should be slightly thick so the icing sticks to the doughnuts. If your mixture is too runny, simply add some more confectioners sugar.
  9. Once cooled enough to touch, remove the doughnuts from their moulds.
  10. Dunk the bottom of the doughnuts (which will be the smoothest side) in the icing and gently lift it out. Use a fork to hook the doughnuts out, if you prefer.
Recipe Notes

You will also need a doughnut tray.

Say Aloe Margarita Ice Lollies

Margarita Ice Lollies

This recipe is supported by Say Aloe

Don’t panic, summer isn’t over just yet!

So some of you might remember last year we shared our tried-and-tested Pimm’s Ice Lollies recipe (make sure you check it out if you haven’t already).

Well to celebrate the new ‘Say Aloe’ aloe vera drink, we were challenged to reboot last year’s recipe and come up with a fun and exciting twist.

And here it is, our recipe for Say Aloe Margarita Ice Lollies. More sophisticated, more boozy and even more satisfying, these cocktail-inspired ice lollies are the perfect way to see summer out with a bang.

Top tip: it’s worth checking on the lollies when you freeze the margarita layer. You want the margarita layer to be ever-so-slightly under frozen so it blends with the raspberry layer.

Our recipe uses the new-look ‘Say Aloe’ aloe vera drink, along with traditional margarita ingredients and an extra raspberry layer to give the lollies a vibrant boost of colour.

Margarita Ice Lollies

Print Recipe
Say Aloe Margarita Ice Lollies
Margarita Ice Lollies
Servings
6 lollies
Ingredients
For the margarita layer
  • 80 ml tequila
  • 40 ml triple sec
  • juice of half a lime (roughly 20 ml)
  • 250 ml 'Say Aloe' aloe vera drink
  • 6 thin slices of lime
For the raspberry layer
  • 65 g raspberries
  • 1 tbsp agave syrup
  • juice of half a lime (roughly 20 ml)
Servings
6 lollies
Ingredients
For the margarita layer
  • 80 ml tequila
  • 40 ml triple sec
  • juice of half a lime (roughly 20 ml)
  • 250 ml 'Say Aloe' aloe vera drink
  • 6 thin slices of lime
For the raspberry layer
  • 65 g raspberries
  • 1 tbsp agave syrup
  • juice of half a lime (roughly 20 ml)
Margarita Ice Lollies
Instructions
  1. Combine the tequila, triple sec, juice of half a lime and the ‘Say Aloe’ aloe vera drink and stir. Then pour the liquid into the ice lolly moulds, leaving roughly a cm gap at the top of each mould.
  2. Place one slice of lime into each mould. Then place the lid on top of the moulds and insert the ice lolly sticks.
  3. Transfer the ice lollies to the freezer and freeze for a minimum of 4 hours.
  4. Just before the lollies are ready to be removed from the freezer, prepare the raspberry layer by blending all the ingredients until smooth.
  5. Next, remove the lollies from the freezer and fill the remaining gap in each mould with the raspberry liquid. Ideally, the margarita layer should be ever-so-slightly under-frozen, which should mean the raspberry layer will blend nicely with the liquid below.
  6. Place the lollies in the freezer again for a minimum of 4 hours, but ideally overnight. Don’t worry about placing the lid back on the moulds because the sticks should already be frozen in the lollies.
  7. Remove the lollies from the freezer and run a little warm water over the moulds for a few seconds to make them easier to remove from the moulds. The lollies should feel stiff and they should be quite difficult to remove from the moulds. If the lollies are loose, then return them for the freezer for another hour or two.

About Say Aloe

Grace Say Aloe isn’t your average drink. From an unusual flavour that you’ve never experienced before, to pieces of aloe vera which give the drink it’s unique texture, it’s a total reboot of the ordinary.

Drinking Grace Say Aloe creates a spot of spectacular in a very normal world, by changing regular life into something more exciting and fun, even if just for a few minutes #RebootNormal

Lasagna Roll Ups

Lasagna Roll Ups

How fun do these lasagna roll ups look?

The stand out component of this dish has to be the tofu ricotta filling, which has a lovely fluffy texture, while the nutritional yeast and seasoning gives the filling a slightly tangy flavour.

Sometimes we heat up a little extra tomato sauce to pour over the roll ups, so it’s usually a good idea to have some more on standby – depending on how much sauce you want to serve with the dish.

Oh, and you’ll need to be careful when you part-boil the lasagna sheets. We discovered if you boil the sheets five at a time, it’s easier to stir them around the pot and as a result they’re less likely to stick together. The cooking time might change depending on what brand you choose, so it might be worth testing one lasagna sheet to get the timings right. You want it soft enough to roll but hard enough so it keeps its shape.

We decided to use a marinara sauce, but you can go with whichever tomato-based pasta sauce you prefer!

Enjoy.

Lasagna Roll Ups

Print Recipe
Lasagna Roll Ups
Lasagna Roll Ups
Servings
8 people
Ingredients
  • 20 lasagna sheets
  • 300 g spinach
  • 400 g mushroom diced
  • 4 garlic cloves diced
  • 640 ml marinara sauce (or an alternative tomato sauce)
  • 1/2 cup water
For the tofu ricotta filling
  • 500 g tofu pressed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of 2 lemons
  • 1/4 cup nutritional yeast
  • 2 handfuls of basil leaves
  • 1 tbsp olive oil
Servings
8 people
Ingredients
  • 20 lasagna sheets
  • 300 g spinach
  • 400 g mushroom diced
  • 4 garlic cloves diced
  • 640 ml marinara sauce (or an alternative tomato sauce)
  • 1/2 cup water
For the tofu ricotta filling
  • 500 g tofu pressed
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • juice of 2 lemons
  • 1/4 cup nutritional yeast
  • 2 handfuls of basil leaves
  • 1 tbsp olive oil
Lasagna Roll Ups
Instructions
  1. Preheat oven to 180°C.
  2. Fry the mushrooms in a pan on a medium-high heat for 10 mins. Then add the garlic and spinach, and fry for a further minute until the spinach has wilted. Remove the pan from the heat.
  3. Meanwhile, blend all the the tofu ricotta ingredients in a food processor and leave the mixture to one side.
  4. Cook the lasagna sheets in batches of 5 in boiling water for 5 minutes each time, stirring occasionally to separate the sheets. Be careful because the lasagna sheets will stick together if you cook them for too long, while under-cooking will leave the sheets too hard to roll.
  5. Once the pasta sheets have finished cooking, remove them from the pan individually and sit them on a tea towel to dry.
  6. Repeat steps 4 and 5 until all the pasta sheets have been partly cooked.
  7. Evenly spread one heaped tbsp of the tofu ricotta filling on top of each lasagna sheet, followed by one tbsp of the mushroom filling, discarding any leftover water in the pan.
  8. Next, prepare the baking dish by pouring 1 cup of the marinara sauce and 1/2 cup water in the bottom of a round baking dish.
  9. Then roll each lasagna sheet and place each roll in the dish, starting around the edges until the entire dish is filled with the rolls so it looks like a bouquet of flowers.
  10. Pour the remaining marinara sauce on top of the rolls.
  11. Bake in the preheated oven for 25 minutes.
  12. Remove from the oven and top with a few basil leaves, then serve with any remaining sauce from the bottom of the dish.

Mini Pecan Pies

Mini Pecan Pies

Sweet, caramely and nutty, these mini pecan pies really hit the spot.

But be warned, they can be very difficult to put down. We tested quite a few batches to get them just right and they didn’t last long!

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.

Enjoy!

Roxy and Ben

Mini Pecan Pies

Print Recipe
Mini Pecan Pies
Mini Pecan Pies
Servings
12 mini pies
Ingredients
For the pastry
  • 1 1/2 cups plain flour (plus extra for dusting)
  • 6 tbsp vegan butter
  • 1/4 cup sugar
  • 2 tsp water
For the filling
  • 1/4 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 can coconut milk (good quality)
  • 3/4 cup pecan nuts
Servings
12 mini pies
Ingredients
For the pastry
  • 1 1/2 cups plain flour (plus extra for dusting)
  • 6 tbsp vegan butter
  • 1/4 cup sugar
  • 2 tsp water
For the filling
  • 1/4 cup vegan butter
  • 1 cup brown sugar
  • 1/4 cup maple syrup
  • 4 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1 can coconut milk (good quality)
  • 3/4 cup pecan nuts
Mini Pecan Pies
Instructions
  1. Place the can of coconut milk in the fridge for at least 3 hours or ideally overnight. This will separate the cream from the water.
  2. Preheat oven to 180°C.
  3. To make the pastry, transfer the flour, the 6 tbsp butter and sugar to a mixing bowl, and rub the mixture together with your fingers until it crumbles.
  4. Add the water and combine with your hands to make a dough. Add a little more water if the dough is still dry.
  5. Wrap the dough in greaseproof paper and refrigerate for 15 minutes.
  6. Meanwhile, make the syrup filling by melting 1/4 cup vegan butter, the brown sugar, maple syrup and cornstarch in a pan on a medium heat. Bring the syrup to simmer for a couple of minutes, then add the vanilla extract and remove the pan from the heat. Next, take the coconut can from the fridge and extract the cream that has settled at the top. Stir the coconut cream into the syrup. Tip: save the coconut water to use in a smoothie.
  7. Remove the dough from the refrigerator. Dust a work surface and a rolling pin with flour, and roll out the dough on the floured surface until it’s roughly 3mm thick.
  8. Using a stencil, cut out 12 circles from the dough and place one circle in each muffin mould, making sure the dough is flush against the sides.
  9. Place 2 or 3 pecan nuts in each mould and spoon in the syrup mixture until the mould is 2/3 full.
  10. Place muffin tray in the oven and bake for 25 minutes.
  11. Remove the muffin tray from the oven and leave the mini pecan pies to cool for 5 minutes before serving.
Recipe Notes

You will also need a 12 cup muffin tray and a circle stencil roughly 10cm in diameter.

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.