Summer Fruit Crescent Bowls

Hello My glamorous friends , I hope you are all having a wonderful weekend so far . In the London I can finally say SUMMER IS HERE ! (But I want to jinks it , but it could rain in a couple of days or so . ) As summer is here in full swing I thought it was wise to do summer themed food . So these Summer fruit crescent bowls can get messy due to the sugar sauce being on the watery side however , if you would like it to thicker you could add more chia seeds or add 1tsp of corn flour .  

Shortcrust pastry Ingredients :

175g plain flour

25g icing sugar

100g cold vegan butter

2-3 Tbsp cold water

Method :

Add  flour and icing sugar  into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball. After that rap the  dough in cling film and place in the fridge for 1 hour .Preheat your oven to 180c or gas mark 4   , Once one hour has passed divide the mixture into four . Get a muffin or cupcake tin and place in face down .

sorry it was really hard to explain but I hope this helps .

 

Place in the oven and let it cook for 15mins , once its done let the dough cool for ten minutes . After that twist the gently anti - clockwise and there you have it your Crescent Bowls. Now the fruit part ...

Summer fruit sauce Ingredients :

1 cup water

150 g of caster sugar

2 cups frozen summer fruits

2 Tbsp chia seeds

 

Method :

Heat the sugar and water add the frozen fruits as soon as the sugar water mixture begins to simmer .

 Leave the mixture to bubble for 3-4 minutes to leach their juices and begin to soften. You still want whole berries where possible though. Pour the hot berry mix through a sieve so that the juices drain into a bowl. Add the chia seeds the fruit juice and leave for 15mins . Now you should have thick yet watery sauce . In a blender add the fruit juice and blend till the sauce becomes smooth . Place the fruits the you removed earlier into the fruit juice and mix till well combine. place the fridge and leave to chill for 30mintes . Grab your Crescent Bowl and place the chilled summer fruit sauce inside and serve .

  

Vegan Banana bread

Hello my glamorous friends I hope you are well . As most vegan's will tell when transitioning in to the vegan lifestyle bananas easily becomes your best friend , the versatility of the fruit is endless  . ( personally I do think we all underestimate the banana but we shouldn't !  ) The possibilities are endless when it comes to bananas as I said before but you can honestly do so much with a banana such as use it a an egg replacer , thickening agent in smoothie's and most of all banana ice cream !!

The list goes on and on when it comes to the uses of a bananas .

For the banana bread:

300g bananas

110gcaster sugar

320g plain flour

140g plant based milk

15g baking powder

1/4 tsp cinnamon

For the topping:

1banana (100g)

desiccated coconut

brown sugar

For the banana bread:

3bananas (10.5oz peeled)

½ cupcane sugar (4oz)

11.3ozall-purpose/plain flour

4.9ozalmond milk

1 tbspbaking powder

⅛ tspcinnamon

For the topping:

1banana (3.5oz)

Instructions

1. Preheat the oven to 170°C (340°F).
2. Roughly chop the bananas, place them into a bowl and thoroughly mash them with a fork to obtain a thick puree with no large pieces.
3. Add in the sugar, the milk, the cinnamon and stir well to incorporate them.
4. Add in the flour and mix it in a little at the time; we like to add it in 3 times to make sure it disperses properly before adding more. Whilst you are adding the second part of the flour, tip in the baking powder.
5. Grease a loaf pan, pour in the batter and level it with a spatula.
6. For the topping, lengthways cut half of a banana, and place the haled banana in the middle of batter . sprinkle desiccated coconut and brown sugar .
7. Place the pan into the oven and start counting the cooking time. You want to cook the bread for 30minutes.
8. At the end of the cooking process, pierce the bread with a toothpick to ensure it is cooked. If it is cooked, the pick will come out dry and with no mixture on it.
9. Leave to cool and soon after serve .  

EASY VEGAN CREPES { 5 Ingredients!

Hello my glamorous friends I hope you are having a amazing day or evening wherever you are . Can you believe its going to be Monday already honestly the days are flying by and its becoming pretty scary if I do say so myself . Before you'll know it would Halloween and then Christmas  ...

This Crepes recipe is perfect for breakfast or even for a quick snack . What takes this to a whole another level is the vegan chocolate sauce as it works well with the crepes .   

Ingredients

1/2 flour

1/2 tsp. baking powder

2 tbsp. sugar

1 cup plant based milk ( I used soya milk )

1 tsp vanilla

Method

Add all of dry ingredients in a bowl and mix till well combined .

soon after in the same bowl add the milk and vanilla . Mix till everything is well incorporated .

on a medium to high heat  add 2 tbsp of the crepe mixture in the pan  in a non stick pan , move the pan quickly till the bottom of the covered .  ( it should take 15 seconds or less , both sides should be golden ).  Repeat until you have used all the mixture .

Decorate with fresh fruit , coconut and my fave choco shot sauce .

    

 

Vegan spinach and tofu puff pastry sheets

Hi my glamorous friends I how you are well . Sorry I disappeared for near enough two weeks . I had my final exams and my school prom on Wednesday  too . I would love to know if you had a prom or If your one is coming up soon . 

So these pastry sheet taste amazing and I know I say that about all of food but,these were amazing ! The tofu tasted like cheese and I didn't know why or how . This recipe is super quick and easy and you can have these in under an hour . 

 

Ingredients 

300g frim tofu 

1/2 cup of spinach 

1/2tsp White pepper 

1/2 tsp ground black pepper 

1 garlic clove minced or crushed 

2 vegan puff pastry sheets 

2-3 tbsp of melted vegan butter 

Method 

1 : preheat the oven 200c or gas Mark 6 . In a bowl add the tofu and crumble it . 

2 : Add spinach and the seasoning soon after mix all the ingredients together . 

3: Cut the pastry sheet into four . 

4: Add 2tsp of the tofu and spinach mix to each square . 

5: Fold over the pastry and press down the edge with a fork . 

6: Brush over on top of the pastry the melted butter . Sprinkle chia seeds on top . 

7: Bake  for 15 mins or until golden . 

8: Sreve 

 

Gooey Vegan Brownies Recipe

Hello my glamorous friends , I hope you are all well . Now who said vegan don't eat brownies ? If you love chocolate and brownies you'll love this recipe . I love a rich , gooey and chocolaty brownie.

Do you ?

 I found within this day and age all of people associate vegans as super healthy people and they don't eat " junk food " at all . Well .....  people of have that idea and mind-set drilled into their heads your partly right . Vegan are healthy depending on what you eat and vegans CAN have " junk food " . So embrace the milkshakes , ice cream ,cakes and more cakes . Just remember to drink and eat responsibly . ( Sorry guys I had to get that point off my chest )

Ingredients:

1 cup cane sugar
1/3 cup vegan butter
1 tbsp vanilla
1/4 cup almond milk
1 3/4 cup flour
1/4 cup cocoa
1 tsp baking soda
1 tsp baking powder
1/3 cup vegan chocolate chips

Method

1 . Preheat the oven to 350F , place the butter and sugar in bowl and mix till incorporated .

2. Add vanilla and milk to the mixture . ( at this point in the mixture wont look pleasing but trust me when I say it gets better ) .

3. In a separate bowl add all the dry ingredients , mix till well combine .

4 . Sieve the part of the dry mix into the wet mixture and repeat process until there no mix od the dry mixture left . After add the chocolate chips mix everything until combine.

5.Place the brownie mixture in a brownie tin and place in the oven for 20min.   

6. Leave to cool for 30 mins and cut the brownies into squares and serve .

  

Vegan Pineapple Fried Rice

Hello my glamorous  friends  , it honestly feels like forever that's I have done a food post . But I done one last week ... its weird right . In todays food post Ill be sharing with you my pineapple fried rice recipe and yes I said pineapple . It  tastes amazing if you love sweet and savoury food this recipe is definitely for you .

Ingredients  

20gginger

70gred bell pepper

2 clovesgarlic (8g)

25gspring onions

400g 1 day old basmati rice

1jalapeno

2ggranulated sugar

10gtamari soy sauce (reduced salt if possible)

1 lime

3 pineapple rings 

0.7ozginger

2.5ozred bell pepper

2 clovesgarlic

2spring onions

2 cupcooked basmati rice (14oz)

1jalapeno

½ tspgranulated sugar

2 tsptamari soy sauce (reduced salt if possible)

Method

1. Finely slice ginger and the garlic, and chop them finely.
2. Slice and dice the pepper, the spring onions and the chilli pepper to the desired dimension.
3. Place a pan over a high heat, tip in all the chopped vegetables and the sugar.
4. As soon as the vegetables start sizzling, stir them and cook them for roughly 5 minutes. Add in some water if you feel it is needed to prevent the vegetables from catching to the pan.
5. Once the ingredients are cooked, add in the soy sauce  followed by the cooked rice and soon after and chop the pineapple into small cubes and add to the cook rice . 
6. Stir well to properly combine the ingredients, taste the dish and adjust salt if necessary.

Vegan Lentil Tomato coconut Dahl recipe

Hello My glamorous friends I hope you all having a wonderful day so far , todays post was going to be vegan Churros however it failed miserably . After me frantically as to I should do for Wednesdays post I came across Tess Begg YouTube channel and she had a Dahl recipe up . So I have used her recipe and added my own little flare too . I hope you enjoy.

ps I will make vegan Churros again do you worry !

Ingredients:
1 medium diced onion
2 minced garlic cloves
SPICES: Adjust spices to suit your taste!
2-3 tsp curry powder

pinch of fresh time
1/2 - 1 tsp turmeric ground
1 stick of cinnamon
1/2 tsp cumin ground
pinch of pepper and salt 
two slices of fresh ginger
1/4 - 1/2 tsp nutmeg
1/2 - 1 tsp chilli powder
1 cup red lentils
400ml can coconut milk

1/2 cup water or veggie stock

1 can of chopped tomatoes   

Method

On a low heat place the onions and garlic in a pan and while stirring constantly cook till translucent .

Then add in all the spices in the pan and stir well till all the veg are coated with all the spices.

wash the cup of lentils once and then add to the mixture .

Add the coconut milk and cinnamon stick after, that mix till everything is well incorporated .

place the veggie stock in the pan and then add the tomatoes and mix till everything is well combine .

leave to simmer on low heat for 25 min and give a accessional stir here and there .

and serve .

I had my Dahl with rice spinach and white sweet potato and it was amazing !