Food Blog

Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

Mini Christmas Pudding Porridge... takes just 3 mins all in!!

This was my epic breakfast last weekend. It looks like dessert, to be honest it is totally worthy of 'bressert' status. For dessert use the juice as noted and sprinkle the coconut sugar. Job done!

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You could prepare the mix ahead of time too and just let it sit for an hour or so, possibly overnight, I haven't tried it that way but I don't see why it wouldn't work. 'Overnight Oats Christmas Pudding Porridge', ha ha! The best thing ever to wake up to on Christmas morning... with absolute minimal prep!

It literally takes three mins to make from start to finish! (if you use a microwave- see my notes below).

I make servings like this using a silicone egg poacher - so handy, the perfect size and they are flexible so the contents come out so easily. I highly recommend investing in one for you single serve cakes and such like (not eggs!) ;-)

What will you be making on Christmas day morning?

Are you more sweet or savoury?

I'm such a sweet porridge girl so that's been my go-to to make for my family these last few years. If you haven't already, I highly recommend trying these too- the bakewell pie and the classic festive baked oatmeal that kicked it all off!

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Recipe: Mini Christmas Pudding Porridge!

Serves one

Ingredients:

  • 1/2 cup porridge oats
  • 2 tbs ground nuts of any kind
  • 1/4 cup apple puree
  • 1/4 cup mixed dried fruit (a mix of some of these: raisins/sultanas/currants/cranberries/gojis)
  • 1/2 tsp spice or more to taste (I used a little of mixed spice & cinnamon)
  • 1 heaped tbs flax
  • 1/4 cup water (or juice for extra sweetness)

Method:

Mix everything together well in a small bowl.

Spoon into a small circular microwaveable domed dish- I use an egg poacher (so great for mini cakes!!) Press firmly and smooth the top.

Microwave for 90 seconds on high power. Carefully loosen and tip out onto serving plate and dress with vegan yoghurt or cream plus any extra fruits and spices, I used gojis, but a cranberry compote or some festive jam would be amazing! If you prefer an even sweeter porridge sprinkle a touch of coconut sugar, it was fine for me without.

*Notes: I rarely use a microwave these days but I didn't want to turn on the oven on for this tiny dish, I also find it crisps/dries up more in the oven and this works best when the moistness is maintained. By all means try the oven but don't overcook- cover loosely in foil and make sure middle is still very moist!

If you try the microwave option but are making multiple puddings- cook one at a time or increase the timing- I have only tried cooking one.

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BEST EVER chocolate brownie round up!

Yesterday, the 8th December was #nationalbrownieday.... waahh, another day I missed. Any chance to celebrate chocolate and cake, right! 

So I am a day late to the party, but who cares. I figured this was a good excuse to share a brownie round-up with all the best brownie recipes I've created over the years. There are quite a few, and all very different too. Plenty to try out and inspire you to put you own twist on things.

This is the description taken from 'National Day Calendar (I can't guarantee how accurate this info is!)

"Brownies were created in the United States at the end of the 19th century.  A cross between a cookie and cake, they soon became very popular across the country. There was a request for a dessert for a group of ladies that would be attending a fair in the late 1800s.  They wanted a small cake-like dessert that could be eaten from a boxed lunch.  A Chicago chef, working at the Palmer House Hotel, created the first brownie for the ladies, which featured an apricot glaze and walnuts.  The Palmer House Hotel still serves their original recipe for brownies on their menu."

Brownies are the perfect platform for veganizing, healthanising, de-gluten-ing and hiding veggies and beans in. I love the fact that brownies are by their nature quite dense and a little gooey - this makes it easy to hide sight 'mistakes' too (a light airy cake is typically much harder to achieve when keeping the above objectives in mind!)

I consider brownies to be the perfect beginner cake when transitioning to alternative baking!

Click the text links below to for the original recipes and have a scroll through my gallery to tickle your fancy. 

One of my all time favourite recipes for ease, flavour and versatility is my award-winning Chocolate Banana Brownie Bread, so I have included a free downloadable recipe card for it below- scroll down and click the pic to download.

Enjoy the round-up and please do tag me on Facebook or Instagram if you make any of the recipes... i'd love to see them! :-)

1) Pumpkin brownies are a great way of packing veg in cakes (sweet potato works well as a swap as does courgette and carrot or even parsnip!)

2) A bit this year late for advent- but these festive advent calendar brownie bites were a very early recipe on my blog! (you could use any recipe and apply the same ideas as brownies freeze so well)

3) The carrot cake brownies follow a similar theme to the pumpkin brownies, served in cake-like wedges!

4) These raw chocolate brownies are packed with nuts for a rich an filling treat! A little goes a long way.

5) Raspberry ripple brownie slices... packed with tofu and black beans for a fat-free brownie variation!

6) For a non-chocolate version, you can try these double banana blondies.

7) This raw black bean fudge brownie is a spin on my 'worlds healthiest fudge' with added chunky nuts and dried fruits for a brownie vibe!

8) Last but not least... the chocolate banana brownie bread (great as a loaf, slice or muffins) scroll down for the recipe card.

There final two pics shown in my gallery were created for other publications/brands beyond this site... but you could replicate the same kind of thing with any of the recipes above.

For the protein brownies, swap in some of your favourite plant-based protein for some of the flour in any brownie recipe. Make the 'deconstructed brownie trifle' but slicing the brownie into small cubes and tossing with berries and yoghurt or coconut cream- makes an amazing super simple dessert!

Download the Choc Banana Brownie bread that was a 2016 PETA 'Bake Off' Finalist below...

 
 

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The healthiest ever... carrot, apricot & ginger cake!

It's been a while since I posted a new recipe... I've been busy working on the blog, but more behind the scenes- trying to sort my recipe index out (slow progress!) and also creating a book based on my mindset posts. I have also been coaching a lot more in recent months too and that hs been a priority.

That said I've missed creating sweet things and photography! Last weekend I was feeling in the mood to bake something... and put a post on my personal Facebook page asking what things people wanted 'healthanizing' ... billionaires shortbread got a mention (I'll try and get onto that before xmas) and so did carrot cake.

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Well, it just so happens that a few weeks ago I did make a fantastic carrot cake, and the comment prompted me to get it up on the blog!  This is a blend of carrot, ginger and apricot for an indulgent twist on the classic.  It's super healthy- packed with fruit and veg, minimal processed ingredients and made with oats, I'm pretty sure it could be made entitely gluten free very easily. 

The carrot cake may not be particularly festive, but it's still great for a party of a gathering or bookmark it for a springtime treat :-)  If you love carrot cake BUT also love chocolate... you should definitely try this chocolate brownie carrot cake!

Final top tip before you go ahead and make it - this cake keeps well for a few days in the fridge, in fact I think it tastes even better the day after it's made- richer and cakier!

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Recipe: Carrot, Apricot & Ginger Cake!!

Ingredients:

  • 2tbs flax and 1/4 cup water- mixed
  • 1/4 cup coconut oil- melted
  • 1/2 cup non-dairy milk
  • 1 medium apple- cored
  • 1 tps baking soda
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • Pinch salt
  • 1 heaped tsp ginger powder
  • 1 cup finely grated carrot
  • 1 cup fine oatmeal
  • 1/2 cup spelt flour (you could probably sub a GF flour blend)
  • 1/2 cup ground almonds
  • 1/2 cup chopped dried apricots

Method:

Blend the flax mix with the melted coconut oil, non-dairy milk and the apple until fully pureed. In a sperate large bowl mix together the dry ingredients then add all wet ingredients plus any remaining ingredients to it, stir through until well mixed.

Spoon batter into two 8" cake pans- the layers will be fairly thin. Bake for approx 30 mins at 180C, loosely cover with foil if tops are browning too quickly. Allow to fully cool before frosting.

Meanwhile, make the frosting:

  • 1/2 cup non-dairy yoghurt
  • 1/2 cup thick coconut milk
  • 1/2 cup melted coconut oil
  • 1 tbs mild syrup

Method: Mix together and then allow to thicken in the fridge.

To decorate (optional), make the balls on top:

  • 1 medium carrot
  • 1 cup dates
  • 1 tbs ground ginger
  • 1/2 cup almond or cashew butter

Method: Blitz together all ingredients in a food processor and then make into balls. If the mix is a little too wet, allow to chill in fridge to firm up before forming.

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For some festive foodie vibes... I have a few treats planned for the coming weeks, feel free t leave me your ideas too!

In the meantime, I would love to share with you my top five festive recipes last year, I put them together in a mini book you can find here. 

 
 

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50 Vegan Curries Recipe Round-up for National Curry Week!

Earlier this week a friend reminded me that as well as being National Porridge Day... it was also National Curry Week! Oh gosh... I couldn't let that one sail by- I love a good curry! Actually, it was one of the first dishes I made on this blog and that recipe is still a firm favourite with everyone who had tried it since, and it has starred in many of my retreats!

I conjured up a super simple '5-minute curry' creation as shared below, but also decided to reach out to the wonderful community of Finding Vegan bloggers so see if they'd like to share with me their own favourite curry recipes and curry relates side dishes. I've added a couple of mine in the mix too. 

Ooooh it's turned into a big juicy round-up with plenty of inspiration to see you right through the winter and beyond. Bookmark this page (or save it to Evernote which is what I usually do)  and give them a go... let me know what you make! :-)

>>> Make sure you scroll down to below my '5-minute curry' recipe to check out the round-up recipe collection! <<<

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Recipe: 5-Minute Coconut Curry

(cos' it literally only takes 5 mins - or 7 at tops!) ;-)
Serves 2

Ingredients:

1/2 onion
2 cloves of garlic
3 sun-dried tomatoes
2 tbs curry powder (or paste of choice)
1/2 cup grated courgette
1/2 cup grated carrot (or sweet potato)
1/4 cup coconut cream flakes*
1 1/2 cup boiling water*
1 heaped tsp veg stock (or 1 stock cube)
1 can of chickpeas
2 handfuls spinach (or other green leafy veg)

(*or sub 1 can coconut milk and a little extra water at the end to reach desired consistency)

Method:

Finely chop the onion, garlic and sun-dried tomatoes by hand or in a mini chopper, transfer to a lightly oiled medium sauce-pan and fry for 1-2 minutes. Meanwhile grate the courgette and carrot, once grated add to the pan along with the remaining ingredients and cook for a further 4-5 minutes.

Serve into bowls and optionally decorate with fresh coriander on top (if you have it- I didn't at the time!) Serve with quinoa, rice or naan as desired.

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There are 50 epic recipes in this round up... there were many more to choose from but we would have been here all day if I'd included them all, so I chose a delicious selection to offer the biggest variety!

Enjoy...

(Pics run Left-Right, Top-Bottom)

Enjoyed this round-up? ...please share!

Also, let me know what other round-ups you'd like to see in the future!

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Chocolate, Carrot & Mushroom (yep!) Porridge... for World Porridge Day!

It's World Porridge Day today... and in order to celebrate, I am sharing a porridge recipe with a chocolatey theme for some extra celebratory indulgence!

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What's World Porridge Day all about?

Taken from Mary's Meals website, "In Malawi and Liberia, where we have our largest school feeding programmes, the children receive vitamin-enriched maize porridge every school day. World Porridge Day celebrates the huge difference this daily mug of porridge makes to the lives of chronically hungry children." 

Head over to their website to find out how you can help support the project and share your #PorridgeSmiles (see my entry down below!)

I'm also sharing the love for RealFoodSource who have just launched a new range of amazing porridge blends full of chunky goodness and free from refined sugars. I was sent some samples last week for recipe testing and I am seriously so impressed, I will be sharing the results with you soon!

Back to my recipe! This ticks all my boxes- oats, veg and a 'booster' this time in the form of medicinal mushroom powder... my new best friend!

Adding medicinal mushrooms to anything chocolatey is great as it compliments the earthy flavour. It also works fantastically in a latte style drink with chai spices or of course a hot chocolate. I made a chocolate pudding with it here. 

I use a blend of organic chaga, reishi and cordyceps (I buy as separate small packs and mix them together in a tub ready to use as it was cheaper to do it that way) but any medicinal mushroom powder would work.

Porridge is not just perfect for breakfast, on this occasion I think it was lunch (or maybe brunch) whilst I was working (yep I went for the in-situ shot for a change) and I topped it with some dark choc chunks and a few small bliss balls I'd made that were left over from an event. 

In this recipe, I used finely grated carrot, but I could have used courgette or sweet potato for equally great results.

If that wasn't enough, for even more porridge recipes... click here for my porridge ebook (or scroll down and click the front cover pic) and for the rest of this month as a tribute to #Worldporridgeday grab yourself a 20% discount when you buy the book and quote PORRIDGEDAY20 at the checkout!

Enjoy getting all porridged up! :-)

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 Recipe: Chocolate, Carrot & Mushroom Porridge

Serves 1 

Ingredients: 

  • 1/2 cup porridge oats 
  • 1 cup non-dairy milk of choice 
  • 1 small carrot- finely grated 
  • 1 heaped tsp medicinal mushroom powder  
  • 1/2 tsp vanilla bean powder/paste
  • approx 1 tbs syrup of choice or coconut sugar to taste
  • 2 tbs raw cacao
  • for optional decoration- dark chocolate chunks, bliss balls, turmeric dusted coconut.

Method: 

Add all ingredients except the medicinal mushroom powder to a small pan on the stove. Simmer for about five minutes, until cooked. Take off the head and add a little extra liquid if desired to achieve desired texture and stir through the medicinal mushroom powder just before serving to retain the maximum nutritional benefit. Add any toppings of choice or a drizzle of extra sweetness and serve.

Grab my ebook here... for the rest of October I am offering 20% discount when you buy the book and quote PORRIDGEDAY20 at the checkout!

P.s do you like my carrot cake tabby cat I made for breakfast this morning for my Mary's Meals #PorridgeSmiles...

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'Golden Bars'... Turmeric Granola bars (perfect 'back to school' snack!)

So turmeric is kind of a big deal at the moment in the health and wellness world... turmeric lattes and golden milk is now pretty much mainstream!

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I first made these bars a few months ago (when the photos were taken) and have since made them so many times with slight tweaks to the mix-ins depending on what I have to hand... they are perfect for festival food and camping trips, full of good nutrition, great sustenance for a mini meal or snack that keep you going for ages, and robust to pack!

I also realised they would be perfect for lunchboxes or after school snacks now back to school season has hit. Equally, they'd be great for breakfast-on-the-go, or a healthy mid morning/afternoon snack at work.

These were actually a spin on these amazing chocolate banana squares... featured in my 'Not Just For Goldilocks' ebookThey taste more dessert-like than snack like.

As all of my favourite recipes the variations really are endless- just be mindful to keep the proportions of wet and dry the same.

Tell me... what are you favourite 'back-to-school' or breakfast-on-the-go snacks?

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Recipe: Golden Granola Bars

Makes approx 12 squares

Ingredients:

  • 2 cups water
  • 2 large mashed bananas
  • ¼ cup nut butter of choice
  • ¼ cup ground turmeric*
  • 2 ½ cups rolled oats
  • 1 packed chopped dried fruit (I find cranberries, dates, apricots best)
  • ¼ tsp black pepper (don’t omit as this activates the turmeric)
  • 2 tbs ground ginger or cinnamon (optional)
  • 1 cup chopped nuts and seeds
  • ½ cup cacao nibs or dark chocolate drops (not shown in this photos but are a great addition)

*or equivalent fresh turmeric root blended into the water

Method:

Blend the water with the bananas, nut butter and fresh turmeric (if using) until very smooth.

In a separate bowl mix together the remaining ingredients and then add the banana mix slowly, making sure the everything is fully coated (it’s easy to get pockets of dry pieces if you are not careful!). If the mixture is too thick, add a touch more water.

Note: taste test the mix before baking and add a little syrup/coconut sugar only if needed.

Spoon the mixture into lined and greased brownie tin so that it is approx 2cm thick. Press firmly and smooth the top. Bake at 180C for 20 minutes or until a toothpick comes out clean. 

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Chocolate Avocado Pudding (with medicinal mushrooms!)

I have been adding medicinal mushroom powder to everything recently- well mainly anything chocolatey as the colour and flavours are perfect masked!

I bought a selection of organic medicinal mushroom powders from here and mixed them together into one blend tub which I keep in the fridge. I like to have a teaspoon a day in a chocolatey dessert or as hot drink with some cocoa and/or vanilla bean.

medicinal mushroom powder ready to mix into chocolatey porridge

medicinal mushroom powder ready to mix into chocolatey porridge

There are many reported benefits of medicinal mushrooms... I was first intrigued by the articles I read up on how mushrooms could help with focus (something I really struggle with as my creative brain fires off on all tangents!) I had also been aware of them at many health food shows but hadn't really explored them at that point. 

There are estimated to be over 5 million different species of mushrooms, yet only 270 are currently classified as ‘medicinal’ with their potent anti-inflammatory, anti-anxiety and immune-enhancing qualities. Some of the most popular are reishi, chaga and cordyceps- which are the three types I have.

This pudding recipe is a spin on a classic avocado chocolate pudding, and in putting this post together I realised I didn't actually have any other form of avocado pudding on this blog - every vegan food blogger has an avocado pudding!! ;-) (Now I do too!)

This recipe serves one (or two smaller servings), but I have also tried it with great success by multiplying and making a huge batch of pudding mix then freezing in muffin cups- perfect pudding portions at the ready!

You could mix other mild favoured superfood powders in if your preferred- such as maca or baobab or leave them out all together.

Bonus- this recipe only takes two minutes to blend up!

Recipe: Chocolate Avocado Pudding with medicinal mushrooms

Serves 1-2

Ingredients:

  • 1 medium ripe avocado
  • 1/2 cup medjool dates (approx 3-4)
  • 3 tbs raw cacao (or cocoa powder)
  • 1 heaped tsp cashew or macadamia butter*
  • 1/2 cup water*
  • 1/2 - 1 tsp medicinal mushroom powder (optional)
  • Tiny pinch of sea salt
  • Approx. 1 tsp maple syrup - only if needed

* You could also substitute the nut butter and water with 1/2 cup coconut milk.

Method:

Blitz all together in a small food processor/blender until super smooth. Taste and add a tiny drop of maple syrup if extra sweetness is desired. Spoon into a serving bowl and allow to chill a little to set if desired. 

I served mine with crushed frozen raspberry pieces and desiccated coconut. You could also add an extra layer of fruit at the bottom of the serving bowl.

 

 

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Jackfruit inspiration... 15+ versatile vegan recipes!

Jackfruit has been a player on the vegan scene for a while now... in my excitement late last year I bought a can from the Asian market near me but and until last month it has sat in the cupboard- forgotten! Oops..

A few weeks ago I came across that lonesome can and figured it was time for some experimentation. After a little research and realising the true versatility of jackfruit, I then put a call out for some other wonderful vegan bloggers to contribute their delicious recipes too. 

Since jackfruit in this context is often used a meat substitute but as it's a fruit has a low protein count in itself, I would typical advise teaming it with beans/nuts/tofu to create a nicely balanced dish.

So here you have it, my own jackfruit 'buddha bowl' recipe creation and lots more ideas from some vegan friends. If this doesn't inspire you to go buy a can and have a play then I don't know what will! :-)

Perfect for the summer months, it famously makes a great 'pulled pork' style topping/filling. I have also tried freezing it once marinaded and part cooked, it worked really well- simply defrost enough to 'flake up' then grill or bake for a few minutes until the edges are a little crispy and serve.  In the future I will definitely be making up a big batch this way!

Final top tip- make sure you buy the young jackfruit in brine (not syrup!) this also works much better using canned jackfruit not fresh (which is handy as fresh is harder to come buy in Europe and it can weigh up to 100 pounds!) Many of the recipes online call for chopping out the centre 'core' of the jackfruit pieces, but I didn't both as I felt it would mean discarding quite a lot of the fruit and the core seemed quite soft and so I simply chopped it up well- but feel free to discard if you prefer.

This is a photo of a jackfruit tree that I took in Chaing Mai Thailand last year!

This is a photo of a jackfruit tree that I took in Chaing Mai Thailand last year!

Recipe: BBQ Jackfruit Buddha Bowl (from Jo!)

Serves 3-4

Ingredients: 

  • 1 can young jackfruit in brine or water (not syrup) - approx 1 1/2 cups
  • 3 sun dried tomatoes- chopped (optional)
  • 1 small onion- finely chopped
  • 2-3 garlic cloves- crushed
  • 1 tbs coconut oil (or other oil of choice)

BBQ sauce:

  • 1 can tinned chopped tomatoes
  • 1/2 cup tomato puree
  • 2 tbs maple syrup
  • 1 tbs molasses
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • pinch of cumin
  • 1 tbs liquid smoke*

For building the 'buddha bowl' (or use whatever you have to hand)

  • 1 can black beans- cooked
  • 2-3 large handfuls fresh coriander
  • 2 avocados- sliced
  • A big bunch of sautéed greens of choice- I used chard (use lots as green wilt so much!)
  • Sprinkling of pine nuts (optional- I just fancied some!)

Note: when I first made this I did not have any liquid smoke, I left it out and it still tasted great. It juts adds some extra BBQ-ey depth of flavour ;-)

Method:

Sauté the sun dried tomatoes, the onion and garlic in a medium pan until softened. Meanwhile prepare the jackfruit (cut out core if desired) by 'flaking it up' a little. Add all BBQ sauce ingredients and jackfruit to the sauce pan and simmer for 15 mins. 

Remove from the heat and allow jackfruit mix to sit and marinade for an hour. (You could also marinade for longer or overnight by allowing to cool, covering and placing in the fridge). This would also be the point at which you freeze any extra portions. 

Lay the jackfruit mix in a thin even layer on a lined oven tray (or two) and bake at approx. 160C for approx 20 mins until slightly crispy at the edges.

Meanwhile prepare the remaining components of the buddha bowl ready to serve along with the BBQ jackfruit.

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Jackfruit recipe creations from the vegan community! Thank you to all those who contributed ;-) (click the pics to jump to the original recipes)

Jackfruit Vegan Pozole Rojo

Doras Kitchen

Vegan Enchiladas with Jackfruit and Black Beans

Well Vegan

Buffalo Jackfruit Sandwiches with Hemp Ranch

Simply Overjoyed

Jackfruit Fried Chick’n

Soy Division

Jackfruit Carnitas

Yup...It's Vegan

Teriaki Jackfruit Bowl

The Veg Life

Jackfruit Taquitos with Southwest Dipping Sauce

The Mostly Vegan

Jackfruit Crabless Cakes

Healthy Slow Cooking

Jackfruit Tacos

One Hungry Bunny

Pulled Jackfruit Enchiladas

May I have that Recipe?

Jackfruit Chile Relleno Pot Pie

Spabettie

Vegan gyros with jackfruit and creamy tzatziki

Zena N Zaatar

Teriyaki Jackfruit Sushi Bowl

Elephantastic Vegan

Jackfruit Pulled Pork Sandwiches

Vegan Heaven

Slow Cooker Pulled Jackfruit 

Yummy Mummy Kitchen

 

Here are a few other jackfruit recipe/cooking technique inspirations from around the web that provided me with inspiration when I began my experiments:

BBQ Jackfruit Sandwiches - Minimalist Baker

How to make the Ultimate BBQ Jackfruit - Organic Authority

How to cut, open, prepare and eat fresh jackfruit - video (if you don't want to use canned!)

Have you tried jackfruit or a you a newbie? If these recipes have inspired you... let me know in the comments what you try! 


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