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.

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

Salted Caramel Popcorn Shake

Salted Caramel Popcorn Milkshake

Disclaimer…this milkshake isn’t for the faint hearted!

Sugary, sweet and super indulgent, this salted caramel popcorn milkshake is a special treat for anyone looking to ‘shake’ things up!

We use ‘popping corn’ to make the plain popcorn at home.

Salted Caramel Popcorn Milkshake

Print Recipe
Salted Caramel Popcorn Milkshake
Salted Caramel Popcorn Milkshake
Servings
1 milkshake
Ingredients
For the caramel sauce
  • pinch of salt
  • 1/4 cup sugar
  • 1 tbsp water
  • 2 tbsp coconut cream
  • 1 1/2 cups plain popcorn
For the milkshake
  • 3 scoops vegan vanilla ice cream
  • 1 1/2 cup almond milk
Servings
1 milkshake
Ingredients
For the caramel sauce
  • pinch of salt
  • 1/4 cup sugar
  • 1 tbsp water
  • 2 tbsp coconut cream
  • 1 1/2 cups plain popcorn
For the milkshake
  • 3 scoops vegan vanilla ice cream
  • 1 1/2 cup almond milk
Salted Caramel Popcorn Milkshake
Instructions
  1. To make the caramel sauce, heat the sugar in a pan on a medium heat. As soon as the sugar starts to melt, shake the pan to ensure the sugar heats evenly.
  2. Wait for the sugar to reach a golden-brown colour (this will take around 5-6 minutes), then take the pan off the heat and add the water. Make sure you stand back as the caramel may sputter.
  3. Return the pan to the heat, stir the caramel, then add the coconut cream and salt, and stir until dissolved.
  4. Remove the pan from the heat and use a spoon to drizzle some of the sauce down the inside of a glass.
  5. Toss the plain popcorn in the caramel until it’s completely covered. Then take 1 cup of the caramel popcorn and add it to a blender along with the remaining milkshake ingredients. Blend until smooth.
  6. Pour the milkshake into the glass and top with the remaining salted caramel popcorn.

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.

Vegan Creme Eggs

Creme Eggs

These are a great treat for friends and family during Easter. Turmeric is a surefire way to add vibrant colour to the regal icing without having to find vegan-friendly food colouring. And don’t worry…it doesn’t leave a strange taste. These are really scrumptious!

This recipe makes extra icing to fill the eggs because it depends what mould you will be using and how much chocolate you remove from the middle. But you can always make more if you have any left over.

Makes 5 vegan creme eggs.

Creme Eggs

Print Recipe
Vegan Creme Eggs
Vegan Creme Eggs
Servings
5 creme eggs
Ingredients
  • 200 g dark chocolate (suitable for vegans)
  • 50 ml water
  • 50 g sugar
  • 250 g regal icing (suitable for vegans)
  • 1/2 tsp vanilla extract
  • 1/4 tsp turmeric
Servings
5 creme eggs
Ingredients
  • 200 g dark chocolate (suitable for vegans)
  • 50 ml water
  • 50 g sugar
  • 250 g regal icing (suitable for vegans)
  • 1/2 tsp vanilla extract
  • 1/4 tsp turmeric
Vegan Creme Eggs
Instructions
  1. Break chocolate into small pieces and place in a heatproof bowl. Place the bowl above a pan with simmering water and melt the chocolate completely.
  2. Transfer chocolate to a measuring jug and slowly pour into the mould so each compartment is full. Gently shake the mould to remove any air bubbles, then freeze for 10 minutes.
  3. Meanwhile, grate the regal icing and put 100g in a bowl. Set aside the remaining 150g in a separate bowl.
  4. Add the sugar and water to a pan over a low heat until the sugar is completely dissolved.
  5. Add the turmeric and vanilla extract to the 100g of regal icing, along with a few spoons of the sugary water. Mix until smooth. Add more of the liquid if required.
  6. Add the remaining sugary water to the 150g of regal icing and mix until smooth.
  7. Remove the mould from the freezer and spoon out the middle of each half using a teaspoon. Pipe the plain icing mix into two thirds of each egg half and pipe the turmeric icing mix into the remaining third.
  8. Freeze for at least a further 20 minutes (or longer depending on how soon you want to eat the eggs).
  9. Remove the mould from the freezer and push out egg halves.
  10. Dip the end of a chopstick in the remainder of the melted chocolate and brush the stick over the edges of each egg half. Stick two halves together to form an egg.
  11. Leave to soften until ready for eating!

Homemade Vegan 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!

Makes 4 servings.

Homemade Pesto

Print Recipe
Homemade Vegan Pesto
Homemade Vegan Pesto
Servings
4
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
Servings
4
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 Vegan Pesto
Instructions
  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 later date.

Equipment
– Magimix 4200XL (buy here)

#SoVegan

Blueberry Pancakes

Blueberry Pancakes

My uncle is a blueberry farmer so I spent many summers as a child on his farm eating as many blueberries as I could get my hands on! I recall these childhood memories every time I eat this delicious fruit so I couldn’t wait to pair them with one of my all-time-favourite dishes…pancakes!

Pancakes are the ultimate ‘feel-good’ dish. These pancakes are light and fluffy, yet filling and hearty. We serve ours with maple syrup and extra blueberries on top!

Blueberry Pancakes

Makes 8 pancakes.

Ingredients

1 cup almond milk
1 tbsp lemon juice
1 cup self raising whole wheat flour
1 tsp baking powder
1/4 tsp bicarb of soda
Pinch of salt
1 tsp cinnamon
1 tsp brown sugar
1/2 banana mashed
100g blueberries
1 tbsp coconut oil

Serve with maple syrup

Method

1. Pour the milk and lemon juice into a small bowl, stir, and leave for 10 minutes until the consistency transforms into buttermilk.

2. In a mixing bowl combine the flour, baking powder, bicarbonate of soda, salt, cinnamon, and sugar and make a well in the centre.

3. Mash the banana well and then add to the centre of the mixing bowl.

4. Gently fold in the blueberries.

5 Heat a little coconut oil in a frying pan on a medium to high heat. Once hot, add 2 tbsp of pancake mixture for each pancake.

6. Fry for 1-2 minutes on each side.

7. Serve with maple syrup or your favourite topping!

#SoVegan

Spicy Fritters

Spicy Fritters

These fritters are the perfect boost during the cold winter months! They’re packed with Vitamin C and only take four simple steps, so they’re super simple and really easy to make at home.

Thai food is one of our favourite cuisines, so we took some traditional ingredients from the region to make this recipe, such as red chilli, spring onions, garlic and coriander, which give the fritters a huge burst of fresh flavour. We like to serve our fritters with a drizzle of lime juice and sweet chilli sauce.

Spicy Fritters

Makes 7 – 8 fritters.

Ingredients

1/2 head of broccoli
1 cup frozen sweetcorn
1/2 red pepper deseeded
3 spring onions
1 red chilli deseeded
1 garlic clove
Handful of coriander
1/4 cup flour
1 tsp paprika
Pinch of salt & pepper

Fresh lime juice and sweet chilli sauce for serving

Method

1. Prepare the veg by cutting the stems off the broccoli so you are left with just the florets. Then roughly chop the spring onion, peppers and red chilli.

2. Combine all the ingredients in a food processor for 20-30 seconds until the mixture reaches a rough consistency. Make sure you don’t process the ingredients for too long, otherwise the mixture will be too runny.

3. Take a handful of the mixture and shape it into a fritter slightly smaller than the size of your palm.

4. Drizzle a little oil in a frying pan on a medium heat.

5. Once the saucepan is hot, fry the fritters for 5-7 minutes on each side or until golden brown.

6. Serve with a drizzle of lime juice and sweet chilli sauce.

Enjoy!

Roxy and Ben, aka So Vegan.

Equipment