Simple yet Incredible Tomato Bruschetta // Vegan + RSF
17 / 06 / 2018
Bruschetta is a phenomenon not to be sniffed at. Simplicity is often best and this concept embraces that to the hilt and definitely delivers. I've Julia and Julia-esqued this number and what you're left with is pretty darn top-notch.
I'll leave my two pence on bruschetta there because the pic kind of speaks for itself and you're here for the recipes (not my rambly intros) anyway.
Makes - as much as you want
- heirloom or cherry tomatoes (a large handful per person)
- balsamic vinegar
- olive oil
- basil leaves (a couple of leaves per person)
- baguette/sourdough - or bread of choice
- vegan butter
- olive oil
- Chop your tomatoes and plonk them in a bowl. You want them to be bite-sized, but also maybe varying in size and shape.
- Sprinkle generously with salt, add a drizzle each of balsamic vinegar and olive oil. Snip in thin strips of the basil leaves and then toss the mixture until everything is well mixed. Set aside for at least 30 minutes at room temperature for the salt to do it's magic (aka draw out some of the liquid in the tomatoes).
- Prepare your toast when ready to eat by getting a fry-pan and adding a glug of olive oil and a knob of butter. Melt and swirl around the pan, then add your bread. Cook until crispy on both sides, moving to mop up the oil/butter when you turn.
- Top your toast with the tomatoes and eat up my friend.
Soft & Speedy Miso Eggplant // Vegan + RSF + GF
14 / 06 / 2018
I've had my fair share of narly eggplant over the years. Well I'm not that old and it's never been that bad, but eggplant is one of those things that people think they don't like only because they've had it under-cooked - something that is FAR too easy to do. So the answer is cooking it at a higher heat and for a wee bit longer than you think you need too and voila, douse it in a marinade and you'll be in aubergine heaven.
This Miso eggplant makes one mighty good midweek dinner that will have any and all who get to wrap their gobs around it, thoroughly impressed ! It's soft, flavourful and the eggplant just melts away into the dish so there's no real "hunks" of the stuff you have to suffer through. I promise you'll like it. All the best honeybunches xo
- 1 tbsp miso paste (I used white miso)
- 2 tsp sesame oil
- 1 heaped tsp minced ginger
- 1/2 tsp minced garlic
- 2 tsp olive oil
- 2 tsp rice wine vinegar
- 1 tsp sweet chilli sauce (optional)
- 2 tbsp tamari (or soy sauce)
- 2 medium-sized eggplants
- a couple of pak choi if you want to whack in some green while you're at it
- cooked soba noodles and sesame seeds to serve
- Preheat the oven to 200C.
- Make the marinade by mixing the miso with the next three ingredients until smooth in a medium-sized bowl, then adding the rest of the ingredients down to and including the tamari. A whisk helps get it nice and smooth.
- Prepare your eggplant by cutting down the middle length-ways, then scoring the interior of each half, like you would a mango cheek. Don't be afraid to make a lot of scores - this helps it to cook quickly and gives it more pockets for the marinade to ooze into.
- Prepare a baking sheet with baking paper and then pour the marinade into all the crevices and scores of the eggplant. This can be a messy process - but don't stress if it's not perfect, the marinade will ooze into all parts when it's in the oven anyway. Repeat with the other eggplant halves, using up all the marinade. If you have some left over just poor it ontop.
- Cook in the preheated oven for 30-40 minutes, or until thoroughly caramelised and golden brown. Add some pak choi in the last 10 minutes of cooking (roughly chopped or however you like), if using.
- Serve over some soba noodles and sprinkle generously with sesame seeds. Enjoy and devour !!
Freezer Snickers Slice // Vegan + RSF + GF + Oil Free
22 / 04 / 2018
This is such a delicious, scrumptious, handy recipe to make. If you like to have a small (but EPIC) little square of something after dinner, with a cup of tea, or whenever - then this is for you. This slice if best kept in the freezer for a cold (yet quick-to-defrost supply of "heaven-in-a-mouthful". These are so SO yummy and slightly peanutty, but even if you're not a MASSIVE peanut fan - I think you'll like them. Of course, it's not exactly like a Snickers bar, but it gets pretty close - and is so full of goodness so bottoms up and enjoy lovelies!!
Makes approx 36 little squares.
- 1 cup raw macadamias
- 1/2 cup raw cashews
- 1/3 cup peanut butter
- 2/3 cup rice malt syrup
- 1 tsp vanilla
- 1/2 cup quick oats
- 1/2 desiccated coconut
- pinch of salt
- 2/3 cup dark vegan chocolate
- 2 tbsp cocoa butter
- 3 tbsp maple syrup
- 1 heaped tbsp cocoa powder
- 3-4 tbsp coconut milk
- In a food processor, blitz the first 8 ingredients into a sticky crumble/dough mixture. You want it to be quite smooth, so scrape down the sides if necessary.
- Press into a 20cm square tin (or similar, you can't go wrong), that's been lined with baking paper. Smooth off with your hands or with a spatula. Place in the freezer until needed.
- In a heat-proof bowl, melt together all the remaining ingredients, with another pinch of salt. Stir to combine everything along the way and you could do this in a microwave, warm oven or over a pot of simmering water - up to you.
- Once a chocolatey melty bowl of wonderfulness, pour over the peanut base that has been in the freezer and smooth over with a spatula. Return to the freezer and leave to set (a couple of hours) before cutting up and tucking in. Best kept in the freezer.
"Chicken" Fajita Quinoa Salad // Vegan + GF + Oil Free + RSF
22 / 04 / 2018
Mexican food is one of those cuisines which you really don't have to miss out on when going vegan. It's all about flavour (how it often is), and the main (I hate to use the word, but) "protein" is so interchangeable you'll really find yourself not missing the meat-laden version at all. This salad is so quick and easy to chuck together and is so packed full of flavour I think you'll love it. Swap the vegan "chicken" for firm tofu if you so desire and enjoy this in lunch boxes as easy lunches or as part of your meal prep for the week. It's so tasty, full of texture and satisfying flavours - it's on rotation 'round here. Enjoy honeybunches !!
Makes approx 4 serves.
- 1/2 cup quinoa (uncooked)
- 2 corn cobs, kernels removed
- large handful cherry tomatoes, quartered
- 1 small red onion, finely sliced
- large handful coriander, chopped
- 1 avocado, cubed
- 1 lemon, juiced
- equivalent to 1 vegan "chicken" breast (I used two Quorn Vegan chicken breasts)
- 2 tbsp taco/fajita/Mexican spice mix
- Cook the quinoa according to the packet instructions, or until fluffy and cooked through. Drain if necessary and set aside to cool for a little while.
- Meanwhile, grab a large bowl and add the corn kernels, tomatoes, onion, coriander, avocado and lemon juice, stirring until combined.
- Cook your chicken breast in a non-stick pan until lightly brown and cooked through (with a little oil if desired). Once tender, break up roughly into strips/pieces and add your spice mix, stirring around for a couple of minutes until coated and fragrant.
- Add the quinoa to the large bowl of salad ingredients, followed by the vegan "chicken". Toss to combine once more, season and add a tinsy drizzle of olive oil if you desire (optional). Chill and enjoy!!
Pesto, Pumpkin & Rocket Focaccia // Vegan + RSF
22 / 04 / 2018
I wasn't going to post this recipe here because it's quite straight-forward, but bloomin' heck it's too good not too!! I used to have a similar focaccia at school from the canteen (when was not vegan - it had Brie in it I think from memory) and it was so warming and comforting I was excited by the idea of veganising it. The result really didn't disappoint, so scrumptious and the flavours are meant for one another, so do yourself a favour and if you need to have one epic lunch - then look no further!! Hope you like it as much as I do <3
Makes: as many as you want it to
- Turn your oven onto 200C.
- Cut some pumpkin into slices (about 1/2 cm thick) and place on a lined baking tray, sprinkle with salt & pepper and cook in the preheated oven for about 20 minutes, or until tender and lightly brown. Alternatively, use leftover roast pumpkin.
- Once the pumpkin is cooked, build your focaccia by cutting it in half, and spreading one side with pesto and the other nut cheese. Add your pumpkin slices, rocket and red onion, then close the focaccia and toast in a fry-pan or a sandwich press until crunchy and smelling incredible. Devour and enjoy !!