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30 / 06 / 2019

These little squares are my answer to the lack of a more "special" gourmet vegan chocolate out there. For sure, they do exist - especially in the UK - however they're quite pricey and are gone in a flash (when I’ve opened a box that is). These babes are my answer to that. They’re equally as heavenly as a Lindt ball, perhaps not as gorgeous looking, but the taste is glorious. I've combined oodles of my favourite sweet flavours into a bite-sized chocolate; caramel, chocolate hazelnut spread, nuts, salt and crunchy chocolate biscuits! Get excited because they are pretty-bloomin' good!

Makes approx. 36 chocolates (depending on size)

Ingredients

Method

  1. If not already runny, melt your choc-hazelnut spread by heating in a bowl sitting over a saucepan of simmering water, or placing it in a heatproof bowl in the oven as it heats up (should only take 10 minutes). Once melted, stir to ensure it's runny and set aside.
  2. Chop up your biscuits so they are a ‘crumbly’ texture. Grab a 20cm square pan (or similar) and line it with one piece of baking paper. Cover the base with the chopped biscuits and pour over the melted choc-hazelnut spread, covering the surface of the biscuits/mixing them a little to combine. Spread out to lay flat and put in the freezer for 20 minutes’ min to firm up.
  3. Make your caramel by mixing the melted coconut oil with the nut butter and maple syrup until smooth. Chop up your nuts and grab the tray from the freezer.
  4. Sprinkle the nuts over the set spread, then pour over the caramel. Sprinkle over a generous pinch of salt & return the tray to the freezer.
  5. Once set, remove the tray once more and using a heavy handled knife, cut the "slice" into pieces. Coat each piece in the melted chocolate and place on a tray (if you chill the tray beforehand this process with be a breeze), repeating until every piece is coated.
  6. Leave to set in the freezer once more and enjoy! Best kept in the fridge/freezer when not eating.


30 / 06 / 2019

Aghhh cannelloni!! Phallic pasta parcels filled with oodles of soft ricotta cheese. They're glorious! Call me odd, but I went straight to this option at Italian restaurants growing up, as it was never something we bothered to make at home. When I was about 14 I went on a cannelloni making craze. Making it for every special occasion. Turns out it's bloomin' easy. But especially so, if you use fresh pasta sheets, as you just have to roll up the filling, as opposed to getting RSI from stuffing it into hard shells you pray will not break under your nimble-fingered pressure. So know that if you use hard shells you may find your patience waning, but even still it's a totally do-able dish with dang-delicious results. We make the ricotta with tofu and it really does taste close to the real deal. So let's get cooking!

Serves 4-8 (depending on appetites/portion sizes)

Ingredients

Method

  1. Preheat your oven to 180C. Grab a lined baking tray and toss the pumpkin cubes on it with a drizzle of olive oil and a sprinkle of salt & pepper. Lay your cubes flat and cook in the preheated oven for 30 minutes, or until tender & lightly golden.
  2. Make the ricotta by pulsing all the Ricotta ingredients in a food processor until it resembles a ricotta consistency (aka a fine crumb). Scrape the ricotta into a large mixing bowl.
  3. In a small saucepan, sauté the onion in a little olive oil until soft. Add the spinach and add a tsp or two of water. Cover with the lid turn the heat to low. Let the spinach wilt for about 3 minutes. Once wilted add to the ricotta mixture. Add the vegan cheese to the bowl as well.
  4. Once the pumpkin is cooked, use a fork to mash each individual piece (while on the tray). Tip the mashed pumpkin bits into the bowl and mix all the filling ingredients together thoroughly. Season with pepper, stir and set aside.
  5. To make your béchamel, take a small saucepan and add the butter. Once melted and bubbling, add in the flour and vegetable stock powder and stir with a wooden spoon quickly to combine into a roux. Stir for a minute or two. Switch to a whisk and start adding in the soy milk in initially small increments. Once the mixture is smooth and has come together after a splash has been added, add the next etc. Once all the soy milk is combined, switch back to the wooden spoon and stir until thickened slightly. Once a bubble appears, take off the heat. Add the coconut milk, nutmeg and season, whisking to combine.
  6. Assemble your cannelloni by either stuffing it in your hard shells or rolling it up in fresh pasta.
  7. Take a large baking dish that will hold all your cannelloni and add about half the passata (you can use as much or as little as you like of the passata). Now dollop 1/2 the béchamel over the sauce. Spread over the base of the tray, and then submerge your cannelloni in the sauce. Top with the remaining passata and then béchamel. Sprinkle over the handful of vegan cheese and bake in the preheated oven (180C) for 30 minutes, or until the pasta is al dente and the cheese melted & golden. Eat up!

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23 / 06 / 2019

This recipe is featured in my Postcard Set on my Etsy shop - however it's so flippin' fantastic, homey, wholesome and warm-hug like, I have no qualms sharing it here too. It's my clear-as-day answer to the traditional get-well-soon Chicken soup, or Chicken noodle soup - as it's full of veg, pasta, chickpeas, soft sautéed leeks & onion, and a delicious comforting rosemary infused vegetable broth. If that doesn't get you salivating then know that it's hands down my favourite soup to date, and everyone I've fed it too has gone head over heels for it too. I'm telling you, this is the soup recipe you never knew you needed.

Serves 4-6

Ingredients

Method

  1. In a large pot, sauté the onion, celery and garlic over medium-low heat with a generous drizzle of olive oil, until the onion is starting to soften. Add the leek and rosemary sprig and continue to sauté, until the leek is softened, and everything is smelling top notch.
  2. Add the potatoes, drained chickpeas and cover with enough vegetable stock so that everything is submerged. Stir, cover the pot and cook for 20 minutes on medium heat. The potatoes should be tender.
  3. Add the pasta and cook until the pasta is al dente, adding the kale, peas and asparagus 2 minutes before the pasta finishes cooking. Season to finish, remove the rosemary stalk and serve.


23 / 06 / 2019

If you're a lil' bit familiar with the whole 'vegan' thing, then the chances that you've heard of a tofu scramble are pretty high. It's a wonderful meal, seriously - I'm not knocking it, it fills you up, tastes great and will keep you full for yonks. However, every person who tries it understands that it's not aaaalll the similar to the real deal. This on the other hand, is bloomin' close. It's delicious and a tad more complicated than the tofu scramble, yet yields EPIC results. I've adapted it from the Smith & Daughters Recipe, to make it gluten-free and yet just as grand. I hope you enjoy this one HB's, it's real good!

Serves 2-3

Ingredients

Method

  1. Make the Eggy sauce first, by combing both flours, the nutritional yeast, paprika, turmeric and black salt in a small saucepan. Whisk to combine and place over medium-high heat. Add the soy milk gradually, whisking at the same time to incorporate all the dry ingredients into the wet. When the mixture is smooth, continue stirring for 5 or so minutes. The mixture will thicken as it heats, into a thick savoury sauce. When it starts to bubble take off the heat. Whisk in the dijon and vegan butter. Set aside.
  2. In a small frypan, add a lil drizzle of olive oil and sauté the onion and garlic. When soft add a lil' bit more olive oil and crumble in the tofu. Don't crumble the tofu too small as it will break up further in the cooking process. Leave the tofu to cook a bit on one side before tossing and cooking further on the other.
  3. Once the tofu is heated and slightly golden, pour in the eggy sauce, and gently stir to combine for a couple of minutes, until the sauce thickens further and heats through. Turn off the heat & season with pepper
  4. Serve the scramble over buttered toast with a sprinkle of parsely to finish. Alternatively, this goes amazingly in a breakfast burrito!


20 / 06 / 2019

This recipe is adapted from a Hot For Food recipe for a similar dish, found in Lauren Toyota’s cookbook. I've made it many times and go head over heels for it. It's eaten far too quick, especially when you consider all the effort involved to make it. Here I've simplified the recipe, without compromising on taste or texture - which is a big woo-hoo in my books! It still requires a couple of elements, yet is absolutely worth every minute involved. It's better than take-out, and will have you going back for thirds. Enjoy HB's!

Serves 4

Ingredients

Method

  1. Cook your rice according to packet instructions, drain and leave to cool.
  2. Make your sauce by heating a drizzle of sesame oil in a small fry pan/pot. Add the spring onions, minced ginger and garlic, and sauté for a couple of minutes. Add the chilli flakes, orange juice & zest, tamari, rice wine vinegar and liquid sweetener - bringing to the boil and letting simmer for a couple of minutes. Add the slurry and stir immediately to evenly thicken. After a minute or two, when the sauce is nice and thick, stir through the sesame seeds and set aside.
  3. Heat a generous drizzle of olive oil in a large fry-pan/pot and add the tofu cubes, crisping up on most sides.
  4. Meanwhile, grab a wok/large fry-pan and add a drizzle of olive oil and sauté the remaining spring onions, minced ginger & garlic for a minute, before adding the chopped veg and tossing for a couple of minutes. Add the cooked rice, stir-frying for another minute or two, then drizzling over the desired amount of tamari. A tablespoon or two should do it. Finally add in the peas and toss for a minute more until they look bright-green and tender.
  5. When the tofu is crispy, pour over the sauce and stir to combine. Serve the sticky tofu over the fried rice, topping with more spring onions if you like. Eat up!