Easy Lemonade 3 Ways

Summer is nearly here! And what better drink to get in the mood for the summer sun than delicious, fresh and homemade lemonade?

These lemonades are so quick and simple to create, but best of all…their bursting with fresh, zesty flavour.

Easy Lemonade 3 Ways

We’ve gone for three tried-and-tested flavour combinations that never fail to impress.

Raspberries give lemonade a lovely vibrant pink colour and is definitely one of our favourites. The ginger is super refreshing, while the mint and cucumber combination is just made for summer afternoons in the sun.

Enjoy!

Easy Lemonade 3 Ways

Print Recipe
Easy Lemonade 3 Ways
Easy Lemonade 3 Ways
Servings
1.5 litres per lemonade
Ingredients
Cucumber & Mint Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 large cucumber peeled and sliced
  • 1/2 cup mint leaves
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Ginger Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 10cm piece of ginger peeled and roughly chopped
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Raspberry Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 cup raspberries
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Servings
1.5 litres per lemonade
Ingredients
Cucumber & Mint Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 large cucumber peeled and sliced
  • 1/2 cup mint leaves
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Ginger Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 10cm piece of ginger peeled and roughly chopped
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Raspberry Lemonade
  • 1 cup freshly squeezed lemon juice (roughly 4 lemons)
  • 1 cup raspberries
  • 4 tbsp agave syrup
  • 4 cups water
  • ice for serving
Easy Lemonade 3 Ways
Instructions
Cucumber & Mint Lemonade
  1. Place the cucumber and mint in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the cucumber and mint puree into the bowl.
  3. Transfer the puree from the bowl into a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon and fresh mint leaves.
Ginger Lemonade
  1. Place 1 cup of water and the ginger in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the ginger puree into the bowl.
  3. Transfer the puree from the measuring jug or bowl to a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon.
Raspberry Lemonade
  1. Place the raspberries in a blender and blend until smooth.
  2. Place a sieve over a bowl and strain the raspberry puree into the bowl.
  3. Transfer the puree from the bowl to a serving jug.
  4. Add the lemon juice and agave syrup to the jug, and stir until all the liquid is completely combined. Then pour in the water and stir.
  5. Add ice to the jug and decorate with slices of lemon.

Perfect Pina Colada

Perfect Pina Colada

OK, we admit…we had lots of fun testing this recipe! We got through quite a few pineapples and just about enough rum, and we’re really happy with the final result.

This piña colada recipe is sweet, creamy and frothy, and is a great show-stopping cocktail for parties. You don’t need to use all of the pineapple chunks in the cocktail, so we recommend using them to make a quick fruit salad, or put them on the end of cocktail sticks if you’re entertaining at a party.

Enjoy!

Pina Colada

Print Recipe
Perfect Pina Colada
Perfect Pina Colada
Servings
1 cocktail
Ingredients
  • 1 pineapple
  • 150ml pineapple juice
  • 50ml coconut cream
  • 50ml light rum
  • 1 tsp agave syrup
  • 3/4 cup ice
Servings
1 cocktail
Ingredients
  • 1 pineapple
  • 150ml pineapple juice
  • 50ml coconut cream
  • 50ml light rum
  • 1 tsp agave syrup
  • 3/4 cup ice
Perfect Pina Colada
Instructions
  1. Slice the top off the pineapple and run a knife along the inside edge. Then use the knife to slice the inside of the pineapple into chunks and remove as much of the fruit as possible.
  2. Place 1/2 cup of the pineapple chunks in a blender with the pineapple juice, coconut cream, agave syrup, rum and ice, and blend until smooth and frothy. You can save the remaining pineapple chunks to use for something else.
  3. Pour the liquid from the blender into the pineapple and serve with a straw. Garnish with pieces of pineapple, orange and cherry served on a cocktail stick.

Peanut Butter Jelly Nice Cream with Homemade Cones

Peanut Butter Jelly Nice Cream with Homemade Cones

So, who would have thought it would be so easy to make homemade ice cream cones?

The delicious, crisp and sweet waffle cones require just a few simple steps. We absolutely love them!

We decided to go with peanut butter jelly nice cream, which requires just three ingredients and is a childhood favourite of ours!

Peanut Butter Jelly Nice Cream with Homemade Cones

Print Recipe
Peanut Butter Jelly Nice Cream with Homemade Cones
Peanut Butter Jelly Nice Cream with Homemade Cones
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Servings
6 cones
Ingredients
For the cones
  • 4 tbsp aquafaba (juice from a tin of chickpeas)
  • 1/2 cup sugar
  • 3 tbsp soya milk
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 2/3 cup plain flour
  • 2 tbsp coconut oil melted
For the nice cream
  • 6 frozen bananas sliced
  • 2 tbsp peanut butter
  • 2 tbsp strawberry jam
  • Small handful of peanuts
Peanut Butter Jelly Nice Cream with Homemade Cones
Instructions
  1. First, place a small container in the freezer to use later for the nice cream.
  2. To make the cones, combine the aquafaba, sugar, soya milk, vanilla, and salt in a mixing bowl. Then stir in the flour and coconut oil.
  3. Spoon 2 tbsp of the mixture into a cold pan and spread into a circle roughly 6 inches wide.
  4. Place the pan on a medium heat and cook the cone mixture for 4-5 minutes or until the cone starts to brown, then flip and cook for a further 2 minutes.
  5. Remove the cone from the pan and immediately place it on top of a kitchen towel. Roll into a cone shape using the towel to protect your hands from the heat. It’s important to work quickly as the cone will start to harden. Once rolled, hold it down along the edges so the cone hardens in position.
  6. Repeat steps 3-5 for the remaining cones, making sure the pan has cooled down before adding any mixture.
  7. To make the nice cream, process the frozen bananas and peanut butter until smooth. Remove the small container from the freezer and transfer the nice cream to the container, then fold in 1 tbsp of jam.
  8. To serve, scoop the nice cream into the cones, drizzle with the remaining jam and top with the crushed peanuts.

Equipment
– Magimix 4200XL (buy here)

Spinach & Chickpea Curry

Spinach & Chickpea Curry

We can’t get enough of this spinach and chickpea curry!

It took us a while to decide on the best method. At first we were unsure about creating a paste because usually we love caramelising the onion first, then adding the tomatoes and spices. But this method totally works!

You need to simmer the paste with the spices for at least 20 minutes to remove any bitterness, then you’re left with a really fragrant and fresh base to add the chickpeas and spinach.

It’s nutritious, simple and bursting with flavour. Disclaimer: we like our curries quite hot so we’ve added a teaspoon of hot chilli powder, but you can reduce the amount if you prefer your curries mild.

Spinach & Chickpea Curry

Print Recipe
Spinach & Chickpea Curry
Spinach & Chickpea Curry
Servings
4 people
Ingredients
  • 1 onion chopped
  • 2 cloves garlic
  • thumb ginger roughly chopped
  • 4 large tomatoes quartered
  • 1 tsp cumin
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 400 g tinned chickpeas drained and rinsed
  • 1/4 cup coconut cream
  • 100 g spinach
  • handful of fresh coriander leaves
  • pinch of salt
  • large slice of lemon
  • coconut oil for frying
  • cucumber for garnish
Servings
4 people
Ingredients
  • 1 onion chopped
  • 2 cloves garlic
  • thumb ginger roughly chopped
  • 4 large tomatoes quartered
  • 1 tsp cumin
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp mustard seeds
  • 1 tsp hot chilli powder
  • 400 g tinned chickpeas drained and rinsed
  • 1/4 cup coconut cream
  • 100 g spinach
  • handful of fresh coriander leaves
  • pinch of salt
  • large slice of lemon
  • coconut oil for frying
  • cucumber for garnish
Spinach & Chickpea Curry
Instructions
  1. Add the onion, garlic, ginger and tomatoes to a food processor and process until smooth.
  2. Heat a teaspoon of coconut oil in a pan on a medium heat. Meanwhile, crush the mustard seeds and coriander seeds until fine.
  3. Fry the cumin, coriander, turmeric, garam masala, mustard seeds, and chilli powder for two minutes.
  4. Stir in the onion and tomato paste, and simmer on a low heat for 20 minutes.
  5. Add the coconut cream and chickpeas and heat through for 3 minutes.
  6. Season with a pinch of salt and drizzle of lemon juice, then add a small handful of coriander and the spinach. Cook through until the spinach has wilted.
  7. Serve with rice, a sprinkle of coriander leaves and a few slices of cucumber.

Mushroom & Lentil Bolognese

Rich, flavoursome and really simple, this vegan-twist on the traditional Italian Bolognese is a staple in our household. We absolutely love the richness from the wine and the protein-packed lentils give the recipe a real hearty taste.

Honestly, you’d be surprised just how often we reach for this recipe after a long day at work! Apart from the pasta, you can cook everything in one pan, and we usually throw in some grated vegan cheese when we combine the sauce with the pasta at the end. Have a go and don’t forget to tell us what you think!

Serves 3.

Mushroom & Lentil Bolognese

Print Recipe
Mushroom & Lentil Bolognese
Mushroom & Lentil Bolognese
Servings
3 people
Ingredients
  • oil (for frying)
  • 1 garlic chopped
  • 2 celery chopped
  • 1 white onion chopped
  • 2 carrots chopped
  • 1 tsp thyme chopped
  • 1 tsp rosemary chopped
  • 250 g mushrooms chopped
  • 1/2 cup vegan red wine
  • 1 400g tin chopped tomatoes
  • 1 400g tin green lentils drained
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 250 g dry pasta
  • 100 g vegan cheese grated
Servings
3 people
Ingredients
  • oil (for frying)
  • 1 garlic chopped
  • 2 celery chopped
  • 1 white onion chopped
  • 2 carrots chopped
  • 1 tsp thyme chopped
  • 1 tsp rosemary chopped
  • 250 g mushrooms chopped
  • 1/2 cup vegan red wine
  • 1 400g tin chopped tomatoes
  • 1 400g tin green lentils drained
  • 2 bay leaves
  • 1 tbsp tomato puree
  • 1 tsp salt
  • 1 tsp pepper
  • 250 g dry pasta
  • 100 g vegan cheese grated
Mushroom & Lentil Bolognese
Instructions
  1. Heat a small amount of oil in a frying pan. Once the oil is hot, add the garlic, celery, onion, carrot, rosemary and thyme. Cover with a lid and cook for 15 minutes.
  2. Add the mushrooms and fry for a further 5 minutes.
  3. Add the red wine, tomatoes, lentils, bay leaves, tomato puree and salt and pepper. Cover with a lid and simmer for a further 30 minutes.
  4. Meanwhile, cook the pasta as per packet instructions.
  5. Combine the cooked pasta with the bolognese sauce, along with most of the grated cheese.
  6. Serve with the remaining cheese.

#SoVegan

Hot Cross Bread & Butter Pudding

Hot Cross Bread & Butter Pudding

Bread and butter pudding is a traditional British dish, which we’ve reinterpreted using vegan ingredients and given a seasonal twist just in time for Easter!

This dessert is warm, zesty, sweet and satisfyingly filling. Always check the labels on the hot cross buns to make sure they’re suitable for vegans. We serve the pudding with a spoonful of vegan ice cream.

Hot Cross Bread & Butter Pudding

Print Recipe
Hot Cross Bread & Butter Pudding
Hot Cross Bread & Butter Pudding
Servings
8 people
Ingredients
  • 8 hot cross buns (suitable for vegans)
  • 80 g dark chocolate (suitable for vegans)
  • 2 tbsp orange zest
  • 1 tsp marmalade
  • vegan butter
For the custard:
  • 800 ml soya milk
  • 4 tbsp cornflour
  • 1/4 cup organic brown sugar
  • 1 vanilla pod
Servings
8 people
Ingredients
  • 8 hot cross buns (suitable for vegans)
  • 80 g dark chocolate (suitable for vegans)
  • 2 tbsp orange zest
  • 1 tsp marmalade
  • vegan butter
For the custard:
  • 800 ml soya milk
  • 4 tbsp cornflour
  • 1/4 cup organic brown sugar
  • 1 vanilla pod
Hot Cross Bread & Butter Pudding
Instructions
  1. Preheat oven to 170°C.
  2. Half the vanilla pod and scrape out the vanilla seeds from the inside.
  3. Transfer the vanilla seeds to a pan and add the remaining custard ingredients. Bring to the boil and simmer for 5-8 minutes or until custard has thickened. Stir frequently.
  4. Halve the hot cross buns and butter each half. Then lay the 8 bottom halves in a baking dish.
  5. Break the chocolate into bite-size pieces and place on top of the first layer of hot cross buns. Sprinkle with orange zest and cover with the top halves of the hot cross buns.
  6. Pour the custard over the hot cross buns making sure all the buns are covered.
  7. Leave the pudding to soak for 20 minutes in the custard.
  8. Bake for 20 minutes.
  9. Remove from the oven and brush the top of the buns with marmalade, then bake for a further 5 minutes.