Creamy Avocado Pasta

This creamy avocado pasta is so simple. We wanted to make it as straightforward as possible so we reduced as many steps as we could, while making sure there’s still tons of flavour.

We often turn to this recipe, or variations of it, after a tiring day at work. The sort of day when you return home and you don’t have the patience to spend hours in the kitchen.

The creamy avocado sauce is lovely and fresh, which is packed with lots of healthy fats and oils. The garlic is great for the immune system, while the asparagus and peas have lots of vitamins.

And we really encourage you to put your on twist on this recipe. Depending what’s in season where you live, try boiling a variation of vegetables in the pasta. Sometimes we add a small amount of chili to the sauce to give it a tiny kick!

Let us know what you think,

Roxy & Ben

Creamy Avocado Pasta

Print Recipe
Creamy Avocado Pasta
Servings
4 people
Ingredients
  • 320 g conchiglie pasta
  • 2 cups frozen peas
  • 250 g asparagus sliced into 1” pieces
  • 1 ripe avocado peeled and deseeded
  • 2 garlic cloves
  • juice from half a lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 120 ml dairy-free milk
  • small handful of pine nuts
  • small handful of basil leaves
Servings
4 people
Ingredients
  • 320 g conchiglie pasta
  • 2 cups frozen peas
  • 250 g asparagus sliced into 1” pieces
  • 1 ripe avocado peeled and deseeded
  • 2 garlic cloves
  • juice from half a lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 120 ml dairy-free milk
  • small handful of pine nuts
  • small handful of basil leaves
Instructions
  1. Cook the pasta as per packet instructions. In the last 3 minutes add the asparagus and peas, and simmer until the asparagus starts to go a little soft.
  2. Meanwhile, make the creamy sauce by blending the avocado, garlic cloves, lemon juice, tahini, olive oil and dairy-free milk until smooth.
  3. Remove pasta from the hob and drain.
  4. Pour the creamy avocado sauce onto the pasta and stir to combine. Then season with salt and pepper to taste, and stir again to combine.
  5. Serve the creamy avocado pasta with a sprinkling of pine nuts and chopped basil.

Mighty Vegan Meatballs

Mighty Meatballs

This recipe is supported by Tideford Organics

So where do we begin with these mighty vegan meatballs? Well for a start we’re really, really excited about sharing this recipe with you guys!

We kept testing and testing (and testing!) this recipe until we were absolutely certain we’d found the perfect blend of flavours and textures.

The meatballs are lovely and crisp on the outside but moist on the inside, and we’ve packed them with tons of herbs and seasoning so every bite is as satisfying as the last!

For the sauce, we decided to use red wine (ideally dry) to give the sauce lots of depth, which balances really well with the delicious Tideford Organics Tomato & Basil Sauce.

For serving, we recommend preparing a lovely, smooth mashed potato and garnishing with chopped basil. Oh, and what’s more is this recipe is entirely gluten-free!

You can find out where to buy the Tideford Organics range here.

Enjoy!

Roxy & Ben

Mighty Meatballs

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Mighty 'Meatballs'
Mighty Meatballs
Servings
3-4 people
Ingredients
For the 'meatballs'
  • 1 x 400 g tinned red kidney beans (drained and rinsed)
  • 1/2 red onion roughly chopped
  • 2 garlic cloves
  • 35 g oats
  • 30 g walnuts
  • 4 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • small handful of fresh basil
For the sauce
  • 1/2 red onion sliced
  • 1 carrot diced
  • 120 ml vegan red wine
  • 120 ml vegetable stock
  • 300 g Tideford Organics Tomato & Basil Sauce
  • oil for frying
Servings
3-4 people
Ingredients
For the 'meatballs'
  • 1 x 400 g tinned red kidney beans (drained and rinsed)
  • 1/2 red onion roughly chopped
  • 2 garlic cloves
  • 35 g oats
  • 30 g walnuts
  • 4 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • small handful of fresh basil
For the sauce
  • 1/2 red onion sliced
  • 1 carrot diced
  • 120 ml vegan red wine
  • 120 ml vegetable stock
  • 300 g Tideford Organics Tomato & Basil Sauce
  • oil for frying
Mighty Meatballs
Instructions
  1. Preheat the oven to 200°C and line a baking tray with greaseproof paper unless you’re using a non stick tray.
  2. Add the meatball ingredients to a food processor and process the ingredients together until the mixture reaches a rough consistency, ensuring some larger pieces remain. It’s really important you avoid processing the ingredients for too long, otherwise the meatballs will turn into a mush!
  3. Take roughly a tbsp of the mixture in your hand and roll it into a ball, then place it on the baking tray. Repeat until all the mixture has been used up and you’re left with 12 balls.
  4. Transfer the baking tray to the oven and bake the balls for 20 minutes.
  5. Meanwhile, prepare the sauce by first adding a little oil to a frying pan on a medium heat. When the oil is hot, add the red onion and fry for 3 minutes. Then add the carrot and fry for a further 3 minutes, stirring occasionally.
  6. Next, add the wine to the pan and simmer on a low heat for 5 minutes.
  7. Then add the vegetable stock, Tideford Organics Tomato & Basil Sauce, and finally add the meatballs to the pan. Simmer for 10-12 minutes, or until the sauce has started to thicken.
  8. Remove the pan from the hob and serve. We recommend serving with mashed potato and a sprinkle of basil. Enjoy!

About Tideford Organics

Since 1996, Tideford have been making delicious homemade-style soups and sauces in their Devon kitchen. Twenty years later, their love affair with vegetables has taken on a new level, with their exciting re-launch in September 2016 as the first dedicated organic vegan brand to launch on the UK market.

Learn more about the Tideford Organics range at tidefordorganics.com.

Twix Tart

Twix Tart

Who knew making a twix tart could be so easy?

We love the simplicity of this recipe. The shortcrust base uses only three ingredients, then all that’s left is creating the layers and refrigerating the tart until everything is set.

In case you’re wondering, blind baking the shortcrust using greaseproof paper and a small handful of rice will help prevent the middle of the base rising in the oven.

We decided to top the tart with desiccated coconut. But you can experiment with your favourite toppings, like pistachio nuts or raspberries.

Also, don’t forget to look closely at the labels when you shop for granulated sugar and dark chocolate. Not all brands are vegan-friendly.

Enjoy!

Roxy & Ben

Twix Tart

Print Recipe
Twix Tart
Twix Tart
Servings
8 people
Ingredients
For the shortcrust base
  • 65 g granulated sugar
  • 130 g vegan margarine
  • 200 g plain flour
For the caramel layer
  • 6 tbsp almond butter
  • 3 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
For the chocolate layer
  • 100 g dark chocolate
  • 1 tbsp coconut oil
Toppings
  • handful of desiccated coconut
Servings
8 people
Ingredients
For the shortcrust base
  • 65 g granulated sugar
  • 130 g vegan margarine
  • 200 g plain flour
For the caramel layer
  • 6 tbsp almond butter
  • 3 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
For the chocolate layer
  • 100 g dark chocolate
  • 1 tbsp coconut oil
Toppings
  • handful of desiccated coconut
Twix Tart
Instructions
  1. Preheat oven to 180°C.
  2. Cream the margarine and sugar together in a mixing bowl, then stir in flour and mix everything together with a spoon. Next, use your hands to bring the dough together fully.
  3. Use a rolling pin to roll out the dough into a circle on a well-floured surface. You can use the tart tin to measure if the circle is big enough. The dough should be roughly one cm larger than the tart tin.
  4. Transfer the dough to the tart tin and use fingers to push the dough against the sides of the tin. Cut off any excess dough that hangs over the tin.
  5. Prick the base of the dough 4 or 5 times with a fork and line the top with greaseproof paper. Then sprinkle a small handful of rice in the middle of the tin. This will help prevent the dough rising in the middle.
  6. Bake in a preheated oven for 50 mins, then leave to cool for ten minutes.
  7. Meanwhile, prepare the caramel layer by mixing the almond butter, maple syrup, coconut oil and vanilla in a bowl.
  8. Once the base is cool, pour the mixture into the tart tin on top of the base and refrigerate the tin while you prepare the chocolate layer.
  9. Add a little hot water to a pan over a low-to-medium heat, and melt the chocolate and coconut oil together in a heatproof bowl.
  10. Pour the chocolate layer on top of the caramel layer, making sure you cover as much of the tart as possible with dark chocolate. Don’t worry if the chocolate begins to pour over the edges. We think this looks pretty cool!
  11. Leave to cool, then pop in a refrigerator for 1 hour or until the chocolate has set.
  12. Sprinkle with desiccated coconut and cut into slices to serve.
Recipe Notes

You will need a 20cm tart tin.

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

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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