My new cookbook is officially out and about (well on my MY ETSY) as of today honeybunches, in both a A5 hard-copy format as well as in a PDF file you can download directly onto your computer after purchasing. I started recipe testing for this thing on the 20th of October this year, so I've had to keep the ball rolling at a rather brisk pace to get all the recipes, formatting and design etc. done in time for you to order it for Christmas is you so fancy. Due to this cookbook taking up most of my time, I have not had much time for other HBOT-creations, so I apologise for this blog appearing a little light on the recipe-front, and my YouTube channel appearing equally quiet. It's been for good reason though, as this wee creation has been in the works and I have been working my butt off to ensure it's just one really great cookbook filled with reliable, DELICIOUS recipes - and all the while presented in a wonderfully groovy way.
There are 32 completely vegan & gluten-free recipes in it's pages, and if you are wondering what they might be, catch a glance at the list below...
“Tuna” Risotto Balls
Lemon & Dill Fish & Chips
Roasted Cauliflower Pesto Pasta
Timballo w Aubergines (Eggplant)
Roasted Cauliflower & Pumpkin Spiced Fritters
Mexican Quinoa Bake
Pumpkin & Potato Gratin
Tofu & Vegetable Satay Skewers
Parmesan Crusted Baked Mushrooms
Basil & Mint Chopped Salad
Staple Bean Stew
Moroccan Pumpkin Chickpea Stew
Roasted Tofu & Veg Pesto Bowl
Mediterranean Stuffed Eggplant
Chocolate Beetroot Cupcakes
Chocolate Almond Blondies
One-Bowl Banana Bread
Vegan Cheds (Cheesy Biscuits)
Lemon & Passionfruit Melting Moments
Honey & Cornflake Slice
Mango & Passionfruit Tart
Chocolate & Orange Truffles
Self-Saucing Chocolate Pudding
Apple & Berry Crumble
While all the recipes are gluten-free by default, there are oodles of swaps that are mentioned in the cookbook for you to make - if not fussed about making them strictly GF. The recipes also have a wholefood emphasis, however taste is prioritised equally so for example in one instance you'll find a bit of caster sugar in the ingredients list - as when I played around with ingredients for my Self-Saucing Chocolate Pudding, that option just undeniably tasted the best.
I made a behind the scenes/cookbook trailer type of video that has more information on the book as well, so if you're interested - catch that one HERE.
Spaghetti Bolognese or Spag-Bog (as us kids used to call it) was a regular feature at the dinner table growing up. Hide some grated veg in there and all at the dinner table were pretty happy. Since going vegan I think I've only ever had a vegan version once or twice, trying out the new vegan "mince" on the block with this really-don't-need-a-recipe kinda dish. To be honest, soy mince is just not something I become overly excited about. It just doesn't carry that much... pizzaz. Well that goes for the ones I've tried so far anyways, which really hasn't been that many.
Since seeing many delicious lentil based bolognese sauces around the place I have wanted to give one ago. By adding my own little spin to it, I really wasn't disoppointed AT ALL. Super scrummy and the perfect thing to make a big batch of for last-minute meals throughout the week. Yum.
Serves enough sauce for 4-8, depending on how hungry you are
1 onion, diced
1 carrot, finely diced
1 stick celery, finely diced
2 tsp minced garlic
2 bay leaves
4 portobello mushrooms, diced small (or 2 heaped cups of any type of chopped mushrooms)
1 cup green lentils, rinsed
1 x 400g crushed/chopped tomatoes
2 1/2 cups vegetable stock
1 cup passata (or pasta sauce)
1 tbsp dried italian herb mix (or dried mixed herbs)
In a large non-stick pot (or deep-ish fry-pan), saute the onion, carrot, celery and garlic for about 3-5 minutes in a little oil (or saute the veg in water for this recipe to be oil free).
Add the bay leaves and mushrooms, stiring and cooking for 3 minutes more until the mushrooms have shrunk down and are fragrant.
Now add to the pot the lentils, tin of tomatoes, vegetable stock, passata, herbs, worstechire sauce, coconut sugar, nutritional yeast and pepper. Stir to combine, bring to the boil then reduce to a simmer. Cover and let the lentils cook for 40 minutes. Stir once or twice during this time.
After that time has elapsed, put some pasta on to serve it with if desired. Season the bolognaise and add a splash more water to loosen if required. Once the pasta has cooked, serve with the sauce and sprinkle generously with the vegan parmesan if desired. Enjoy!
Scones, little dry blobs of gluten - wait hold up!!! These will smash your perceptions of scones, if that description is similar to the one you hold to these grandma-esque numbers. These are far from dry, but rather flavourful and absolutely heavenly. The combo works wonders with a little bit of vegan butter and a cup of tea, so I suggest you make these pronto for anyone in your life that has ever made YOU a scone and see what they think. Because I think they're definetely in with a 99.99% shot at impressing.
They're stupidly easy and rather divine. Feel free to swap out the flour for GF plain flour or a mixture of buckwheat, brown rice etc.
Makes approx. 10 scones
1 1/2 cups plain flour
1/2 cup almond meal
pinch of salt
2 tsp baking powder
1 tbsp chopped rosemary (about 1-2 sprigs worth)
60g dark vegan chocolate chopped (or use choc-chips)
1/2 cup plant mylk (I used soy), plus more to use as a wash for these bad boys
1/2 cup maple syrup
1 tbsp grapeseed oil (or refined coconut oil, or any light flavoured oil)
1 heaped tbsp nut butter (I used an almond blend)
splash of vanilla essense/extract/paste etc.
Preheat your oven to 180C.
In a large bowl, combine the first six ingredients, pushing out any lumps of flour/almond meal with the bottom of a measurng cup if need be. Whisk to combine.
In another bowl (or small dish) combine the remaining ingredients, whisking until smooth.
Add the wet mixture into the dry and stir until combined. It should form a dough of sorts. Add more flour if your mixture is too sticky. Line a baking tray in preparation, and while you've got the baking paper out, take two extra sheets. Plonk the dough in between them (sprinkling with a little more flour if need be) and roll the mixture to be just below an inch thickness/2.5cm-ish. Using a scone cutter or the rim of a glass, cut out circles and place on the prepared baking tray. Re-roll and re-cut, until all the dough is used. The scones will rise a little, but you can cook them snug up against each other or apart, either will work.
Brush the tops with more plant mylk before baking in the pre-heated oven for approx. 15 minutes. Keep an eye on them and when the tops are only ever so slightly golden they will be ready. Best enjoyed fresh out of the oven or within a day or so of baking with a little vegan butter. Deeelish!
Bagels. One of the most satisfying thing to make in the dough-department, yet are actually really quite do-able to whip up. I have my sights set on all sorts of flavour combinations after such success with these wee things. The dough calls for no shmancy sciency activating of yeast and as someone who's had all too many fail-whales in that department, I am MOST greatful. The dough rises like a treat and only needs an hour to do it's thing - win!
These are definetely savoury bagels that would be amazing as sandwich bases, or as soup dippers, or just as a snack on their own because somehow they are the softest, loveliest, most delightful bagels I've ever had - meaning that I'm quite happy to have one on it's own. Enjoy honeybunches!!
Makes approx. 10-12
2 onions, sliced into half moons
splash of white wine vinegar
splash of maple syrup
3 3/4 cup plain flour (I used an organic plain bakers flour, but any sort of plain flour will work)
4 1/2 tsp instant dried yeast
2 tbsp coconut sugar
2 tsp salt
1 1/2 cups warm water (like pleasant warm in a fancy bathroom type warm, not
boiling hot as you'll kill the yeast)
polenta, or corn meal (for sprinkling the trays with)
1 tbsp coconut sugar
to sprinkle: seeds such as poppy, sesame, sunflower & linseeds
Start by making your dough by combining the flour, instant yeast, 2 tbsp coconut sugar and salt together in the bowl of a mix-master (or in a large bowl) with a whisk.
Add in the warm water and with the general mixing attachment mix until combined. If doing this in a regular bowl, just mix until a dough is mostly formed. Now switch to your dough hook atachment and (or to a floured surface, and using your hand) gently knead for five minutes until a stiff dough forms. Feel free to add more flour during this time to ensure it's not super sticky.
Take out the dough from the bowl of your mix master (if using) give a knead or two, shape into a ball or sorts and place it in a lightly oiled bowl. Cover with a damp tea-towel and set aside in a warm place for one hour. If you can't find a warm place to put it, put it in your sink, floating it on a little warm water, or put it in your oven on the lowest heat.
Meanwhile make your caramelised onions, by sauteing your onions in a non-stick pan with a generous drizzle of olive oil until looking brown on some edges. Stir occationally (the process will take 10+ minutes) and then when looking 80% done, add in the splash of white wine vinegar and maple syrup. Turn the heat down, let it caramelise further for a few more minutes. Then turn off the heat and let cool.
When the hour is up for your bagels, preheat your oven to 200C. Flour a work surface, tip out your dough and poke some of the air out of it. Sprinkle over the caramelised onions and roll up your dough to mix them throughout the mixture. Roll the whole piece of dough in a log of sorts and use a knife to divide the mixture into approx 10 equal pieces (depending on your desired size).
Take out two baking trays, and give them a sprinkle with the polenta/cornmeal (which prevents the bagels from sticking to the tray). Fashion each piece of dough into a ball before squashing and pushing a finger through to create a bagel shape. Ensure it's a decent hole (as it will shrink) and place on the prepared baking tray. Repeat with the other pieces of dough and then leave the bagels to sit for 10 minutes.
Meanwhile get a large pot of water boiling, and add in the remaining 1 tbsp of coconut sugar to it, and mix until dissolved.
When the 10 mins are up and the water is boiling (a rapid boil is good), drop in the bagels (I did three at a time, they won't stick to each other in the pot) and cook for a minute or two on each side. Remove with a slotted spoon to drain off excess water and set aside on the prepared trays (I resprinkled my trays with more polenta before placing them back). Repeat the boiling process with all the bagels and then sprinkle with your desired seeds before placing in the preheated oven to bake for 10-15 minutes. Best eaten in the first day or two after making them. Which I'm betting you'll have little trouble doing, even if you think there's a zero chance hehe.
Vegan cupcakes are one seriously easy number to bang together with pretty much insured success at being loved by skeptics and supporters who you feed them too. You see the classic dairy-egg-including cupcake is known to be verging on the dry-side at times which is far from an attractive state (and also a mystery since it's guarenteed to contain eggs & butter!). But the vegan cupcake on the otherhand is hands down going to be a moist little babe (in a good way) that stands out from the crowd and seems to reign in positive reviews.
This one is no different and the icing on these beauties really is something to behold as it turns out that a smidge of coconut cream in an icing that's of a vanillery flavour only adds to it's fresh-amazingness. This recipe doesn't contain refined sugar in the base so it's a bangin' ripper of a recipe. Change up the icing if you want the whole thing to be refined sugar free.
1 cup plain flour
2 tbsp cocoa powder
1 tsp baking soda
pinch of salt
1 cup plant mylk
1/3 cup grapeseed oil
1/3 cup maple syrup
1/2 cup coconut sugar
1 tsp vanilla
2 tsp apple cider vinegar
1/4 cup coconut cream (the hard stuff at the top of a can of of coconut milk/cream preferably chilled)
1/4 cup vegan butter
1 tsp vanilla
1 1/4 cups icing sugar, sifted
Preheat your oven to 180C.
In a large bowl, sift the first four ingredients. Whisk until smooth.
In another medium-large sized bowl, combine the plant mylk, grapeseed oil, maple, coconut sugar, vanilla and apple cidar vinegar by whisking until smooth.
Whisk the wet ingredients into the dry until smooth.
Divide the batter among 8+ lined muffin tins. Bake in the preheated oven for 20-25 minutes until risen and a skewer inserted comes out clean. Leave to cool while you make your icing.
In a medium bowl of a mix master (or using just a regular bowl), combine the coconut cream, vegan butter and vanilla, and using a powered whisk preferably, whisk until smooth. Add the sifted icing sugar in increments, combining after each addition. Once all the icing sugar is added and the cupcakes are room temp, spread or pipe the icing onto the cakes and dust with a little more cocoa if desired before serving. Best stored in the fridge if you're not in a cool climate.