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

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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

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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

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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

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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

Super Simple Dhal

Super Simple Dhal

Dhal, or is it daal, dal or dahl? Who really knows? However it’s spelt, this famous Indian dish is a real favourite in our household, and it’s about time we tried mastering it for ourselves.

Packed with protein and nutrients, this dhal recipe is simple, warming and a go-to for anyone who loves Indian cuisine as much as we do.

We serve our dhal with chutney and poppadoms, and sometimes rice if we’re feeling a bit peckish!

Enjoy.

Roxy & Ben

Super Simple Dhal

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Super Simple Dhal
Super Simple Dhal
Servings
6 people
Ingredients
  • 2 cups red lentils rinse before use
  • 1 onion diced
  • 6 garlic cloves grated
  • 4 green chilies sliced
  • large thumb of ginger grated
  • 4 large tomatoes diced
  • 3 tsp turmeric
  • 3 tsp cumin seeds
  • 2 tsp garam masala
  • handful of cilantro chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • oil for frying
For serving
  • poppadoms
  • chutney
Servings
6 people
Ingredients
  • 2 cups red lentils rinse before use
  • 1 onion diced
  • 6 garlic cloves grated
  • 4 green chilies sliced
  • large thumb of ginger grated
  • 4 large tomatoes diced
  • 3 tsp turmeric
  • 3 tsp cumin seeds
  • 2 tsp garam masala
  • handful of cilantro chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • oil for frying
For serving
  • poppadoms
  • chutney
Super Simple Dhal
Instructions
  1. Pour the lentils and 6 cups of water in a saucepan on a medium heat, and cook for 30 minutes. Skim off the foam as it gathers at the top.
  2. Meanwhile, add a little oil to a frying pan and cook the onion for a few minutes. Then stir in the garlic, chili, ginger, and spices, and fry for a further 2 minutes or until the cumin seeds begin to crackle. Then add the tomatoes and fry for another 2 minutes.
  3. Once the lentils are done, transfer the onion mixture to the saucepan with the lentils and simmer for 10 minutes.
  4. Stir in the cilantro, salt and pepper.
  5. Serve with sprinkling of cilantro, poppadoms, and chutney.
Recipe Notes

#SoVegan

Broccoli Tater Tots

This is a great recipe to have in your repertoire! The tots are simple, hearty and filling – we usually make them when friends are coming over, and leave them on the table for people to pick at before the main course.

The chili powder gives the tots a gentle kick, but you can avoid chili and go for something more subtle like paprika if you’re not a big fan of spicy food.

Enjoy!

Broccoli Tater Tots

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Broccoli Tater Tots
Broccoli Tater Tots
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Servings
15 tots
Ingredients
  • 350 g potato
  • 1 broccoli head
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp chili pepper
  • half white onion finely diced
  • 1/4 cup nutritional yeast
Broccoli Tater Tots
Instructions
  1. Preheat oven to 220°C and line a baking tray with greaseproof paper. Then fill a saucepan with boiling water and place on a medium heat.
  2. Peel the potato and roughly chop it into 2 inch chunks. Add the potato to the boiling water and boil for 5 minutes.
  3. Meanwhile, trim and discard the broccoli stem (save the stem for a soup) and separate the head into medium-sized florets.
  4. Place the broccoli florets in the saucepan with the potato and boil for a further 2 minutes.
  5. Drain the water from the pan and leave the potato and broccoli to cool.
  6. Once cool, grate the potato and finely chop the broccoli, then transfer both to a mixing bowl.
  7. Add the remaining ingredients to the mixing bowl and mix well with your hands until thoroughly combined.
  8. Take a large tbsp of the mixture, squeeze it in your hands to form a ball, then shape it into a cylinder. Repeat and place each broccoli tater tot on the lined baking tray.
  9. Bake in pre-heated oven for 20 minutes.
  10. Leave to cool for 10 minutes before serving with ketchup.
Recipe Notes

#SoVegan

Watermelon Vodka Jelly Shots

Watermelon Vodka Jelly Shots

Planning a summer party? Then look no further than these show-stopping watermelon vodka jelly shots!

This recipe uses only half of the watermelon to make the jelly shots – we simply cut the remaining half into slices to eat. But if you’re hosting a big party, just double the ingredients to fill both watermelon halves.

We’ve tested these watermelon jelly shots over-and-over again (and yes, we had quite a lot of fun doing so!) and we discovered it’s really important to dry out the inside of the watermelon. This helps the jelly stick to the rind. But try freezing the shots for longer if your jelly is still slipping.

Enjoy!

Watermelon Vodka Jelly Shots

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Watermelon Vodka Jelly Shots
Watermelon Jelly Shots
Servings
10 people
Ingredients
  • 1/2 medium watermelon
  • 1/4 cup sugar
  • 300 ml vodka
  • 6 tbsp agar flakes
Servings
10 people
Ingredients
  • 1/2 medium watermelon
  • 1/4 cup sugar
  • 300 ml vodka
  • 6 tbsp agar flakes
Watermelon Jelly Shots
Instructions
  1. Take 1/2 a watermelon and scoop out all of the flesh, removing the seeds as you go. Once all the flesh is removed, place kitchen towels inside the watermelon half to soak up the remaining moisture. The inside of the watermelon will need to be as dry as possible.
  2. Place all the watermelon flesh in a blender and blend until smooth. You may need to repeat this step if you have a small blender.
  3. Strain all of the watermelon juice through a sieve, discarding any pulp that is left in the strainer.
  4. Measure 300ml of the strained watermelon juice and transfer to a saucepan on a medium heat. Add the sugar and agar flakes, and leave to simmer. Only stir the mix once all the agar flakes have dissolved. Then leave to simmer for a further 2-3 minutes.
  5. Measure another 500ml of the strained watermelon juice and combine it with the mixture from the saucepan. Stir in the vodka and pour the mixture into the watermelon half. Tip: mix any leftover watermelon juice with lemonade to make a delicious drink.
  6. Leave the watermelon half on a kitchen counter to cool, then transfer to a freezer for 3 hours.
  7. Remove the watermelon from the freezer and cut into chunky triangular wedges, trimming any edges. It’s important you cut the watermelon in triangular shapes to prevent the jelly from slipping off the rind. If the jelly starts to come away from the rind, place the watermelon back in the freezer.
  8. Serve immediately.
Recipe Notes

#SoVegan

Taco Ring

Taco Ring

We have to say, we’re so chuffed with how this recipe has turned out. Who knew making an awesome taco ring could be so easy?

We decided to use a sheet of puff pastry, which is cut into 16 triangles, but you can use dough already shaped into triangles, if this is easy to find in your local supermarket. Just be sure to check it’s vegan-friendly!

The taco seasoning is packed with spicy flavours. Remember, we like our recipes ever-so-slightly on the hot side, so dial the chili up or down, depending on how you like it.

Enjoy!

Taco Ring

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Taco Ring
Taco Ring
Servings
4-6 people
Ingredients
  • 1 white onion
  • 2 garlic cloves finely chopped
  • 150 g cooked sweetcorn
  • 400 g tinned kidney beans drained and rinsed
  • 250 g cherry tomatoes quartered
  • 300 g vegan puff pastry (or 16 crescent dough triangles)
  • 1 tbsp vegan milk
  • oil for frying
For the taco seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
Servings
4-6 people
Ingredients
  • 1 white onion
  • 2 garlic cloves finely chopped
  • 150 g cooked sweetcorn
  • 400 g tinned kidney beans drained and rinsed
  • 250 g cherry tomatoes quartered
  • 300 g vegan puff pastry (or 16 crescent dough triangles)
  • 1 tbsp vegan milk
  • oil for frying
For the taco seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
Taco Ring
Instructions
  1. Preheat oven to 220°C and line baking tray with greaseproof paper.
  2. Drizzle a little oil in a frying pan on a high heat and fry the onion for 5 minutes.
  3. Add the garlic and taco seasoning, and fry for a further 2 minutes.
  4. Next, add the kidney beans, sweetcorn and tomatoes, and cook on a medium heat for 10 minutes.
  5. If using a sheet of puff pastry, roll out the pastry horizontally and slice it in half vertically. Then, create 8 equal rectangles by making three horizontal slices, ensuring the spacing between each slice is equal.
  6. Create sixteen triangles of pastry by cutting each pastry rectangle in half diagonally.
  7. Arrange the pastry triangles in a circle alongside each other, ensuring the widest edges are at the centre and there is an overlap between the triangles. There should be a gap in the middle with a roughly 12cm diameter.
  8. Where the pastry triangles overlap, press down with your fingers to push the pastry into the middle, creating more surface area for the taco mix.
  9. Spoon the taco mixture on top of the pastry and build the mixture as high as possible.
  10. Bring the outer edges of each pastry triangle over the taco mix, tucking the pastry under itself.
  11. Brush the pastry with almond milk.
  12. Bake in the pre-heated oven for 12-14 minutes or until golden brown.
  13. Remove from oven, serve with cashew sour cream and decorate with your favourite salad.

Cashew Sour Cream Recipe

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.

Simple Sweet & Sour Veg

Simple Sweet & Sour

This classic Chinese dish is a hugely popular take-away, but have you ever considered making it from scratch at home?

The good news is it’s a lot easier than you might think!

Our recipe uses ingredients you probably already have tucked away in your kitchen cupboards. It’s packed with fresh sweetness and subtle sourness, the perfect combination.

Say no to take-aways, and have a go at this delicious homemade treat!

Sweet & Sour

Print Recipe
Simple Sweet & Sour
Simple Sweet & Sour
Servings
4 people
Ingredients
  • 1 head of cauliflower
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 white onion diced
  • 2 garlic cloves diced
  • large thumb of ginger grated
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp organic brown sugar
  • 3 tbsp tomato ketchup
  • 250 g fresh pineapple chunks
  • 200 ml pineapple juice
  • 1 tbsp cornstarch
  • 2 spring onions julienned
Servings
4 people
Ingredients
  • 1 head of cauliflower
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 white onion diced
  • 2 garlic cloves diced
  • large thumb of ginger grated
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp organic brown sugar
  • 3 tbsp tomato ketchup
  • 250 g fresh pineapple chunks
  • 200 ml pineapple juice
  • 1 tbsp cornstarch
  • 2 spring onions julienned
Simple Sweet & Sour
Instructions
  1. Rinse and drain the cauliflower. Then trim and discard the leaves and stems, and separate the cauliflower into small florets.
  2. Heat a little oil in a frying pan on a medium to high heat.
  3. Fry the garlic and ginger for one minute. Then add in the cauliflower and onion, and fry for a further 5 minutes.
  4. Add the red and green peppers and fry for 2 minutes.
  5. Add the soya sauce, vinegar, sugar, ketchup, pineapple chunks and pineapple juice, and simmer for 10 minutes.
  6. Stir in the cornstarch, making sure it is fully combined, and cook through for 2 minutes.
  7. Serve with rice and a sprinkle of spring onion.