Vegetable and Quinoa Soup – GF, Vegan

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Vegetable and Quinoa Soup – GF, Vegan
 
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I love quinoa, and when added to soups it makes it lovely and thick. This soup is light, tasty and slightly thick.
Author:
Recipe type: Soups
Serves: 5

Ingredients
  • 1 Small Butternut Squash – peeled and diced into 1cm sq pieces
  • 1 large Spanish Onion – sliced and diced
  • 4 garlic cloves – sliced and diced
  • 1 celery stalk – thinly sliced
  • 2 leek – thoroughly washed and thinly sliced
  • 3 potatoes – peeled and diced into 1cm sq pieces
  • 1 large Courgette – diced into ½cm sq pieces
  • 5 large ripe tomatoes
  • 100g quinoa
  • 2 Cups Vegetable Stock
  • 1.5 tsp ground Cumin
  • 1 tsp ground Coriander
  • 1 tsp ground smoked Paprika
  • Pinch Cayenne Pepper
  • Sea Salt
  • Ground Black Pepper

Instructions
  1. Firstly, using a sharp knife, incisor a cross on the bottoms of each tomato.
  2. Place them in a glass bowl and pour boiling hot water over them, allow them to sit for approx. 10-15min.
  3. Then place the rinsed quinoa in a small saucepan and add 200g of water. Cover, bring to boil then simmer for approx. 10-15min or until water has been completely absorbed by quinoa.
  4. Put aside.
  5. In a large saucepan, add the onions, garlic, leeks and celery with some filtered water. Cook on med to high heat for approx. 10minutes until soft and translucent.
  6. Stirring occasionally. Do not burn the ingredients.
  7. Peel the tomatoes and chop them roughly into 1cm sq pieces.
  8. Add the rest of the ingredients including the cooked quinoa to the onion mixture and bring to boil, then simmer for approx. ½ an hour or until potato and squash is soft.
  9. Taste, season, taste
  10. Pour ⅓ of the chunky soup into a large bowl and blend using a hand blender until smooth, or pour into a food processor and blend until smooth.
  11. Pour the smooth pureed soup back into the soup saucepan and stir to combine well.
  12. Enjoy!

 

Coconut Birthday Cake with Coconut Frosting – GF, DF

P1060389

Coconut Birthday Cake with Coconut Frosting – G/F, D/F
 
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What a moist and scrumptious cake! I made this for my partners birthday and he scoffed most of it down in no time.
Author:
Recipe type: Desserts
Serves: 8

Ingredients
  • CAKE:
  • 200g Coconut Flour
  • 120g White Rice Flour
  • 180g Xylitol
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
  • 3 med Organic Eggs
  • 250g Courgettes – grated
  • 1 Tbs Vanilla Bean Paste
  • 2 Tbs non diary milk
  • Jar of Strawberry Jam (no sugar)
  • FROSTING:
  • Sm can Coconut Cream
  • 100g Xylitol
  • Coconut Shavings

Instructions
  1. Pre-heat oven to 160 degrees Celsius
  2. Line 2 x 18cm diameter round cake tins with baking paper
  3. Whisk the eggs, vanilla paste and sugar for approx. 3-5 minutes. Add the courgettes and combine.
  4. Place the rest of the ingredients except for the Strawberry Jam in a large bowl and using a large whisk combine well.
  5. Add the egg mixture and using a large metal spoon, combine well.
  6. Pour ½ of this mixture into one of the lined cake tins and the other half into the other – spread out evenly using a spatula.
  7. Bake in the center of the oven for approx. 20-25min – or until light and spongy to touch.
  8. Remove, turn over onto a cooling rack, remove baking paper and allow to cool completely.
  9. Spread the coconut flakes over one layer on a large baking tray.
  10. Cook in the oven for approx. 5 minutes, or until slightly coloured.
  11. Remove and allow to cool.
  12. Meanwhile to make the frosting, pour the coconut milk into a bowl with the xylitol and stir to combine well. I used a hand blender.
  13. Place the frosting in the refrigerator to thicken.
  14. When the cake has completely cooled, place one of the cakes on a large serving plate.
  15. Spread the Jam over the cake evenly.
  16. Pour ¼ of the cream over the jam and lightly spread.
  17. Place the cake over the top
  18. Then pour the remainder of the coconut icing and spread evenly using a spatula
  19. Top with toasted coconut flakes.

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Greek Spinach & Feta Pie (Spanakopita)

P1060469

Greek Spinach & Feta Pie (Spanakopita)
 
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I grew up eating this Pie, and i loved it then and i love it even more now. Unfortunately i dont eat it as often as i did. But when i do, i serve it with a lovely large side salad.
Author:
Recipe type: Snacks, Vegetarian
Cuisine: Greek
Serves: 12

Ingredients
  • 2 X Packets readymade Filo Pastry (500g total)
  • Extra Virgin Olive Oil
  • 1 Kg large Spinach leaves – thoroughly washed many times and chopped
  • 1 large bunch Spring Onions – chopped
  • 1 bunch (approx. ½ cup) fresh Dill – chopped
  • 1 bunch (approx. ½ cup) fresh flat leaf Parsley – chopped
  • 1 bunch (approx. ¼ cup) fresh Mint – chopped
  • 500g Greek Feta – crumbled
  • 4 med Eggs – hand whisked
  • 5 Tbs non diary milk
  • Sea Salt
  • Ground White Pepper

Instructions
  1. Pre heat the oven to 180 degrees Celsius (fan forced)
  2. Brush oil in a large rectangular ceramic pie dish/baking dish
  3. Place the chopped spinach in a very large bowl (or two bowls)
  4. Add the rest of the ingredients and massage with your hands until combined very well
  5. Carefully roll out the filo pasty on a clean work surface
  6. Lay 1 filo sheet at a time over the baking dish with ends hanging over the side
  7. Make sure you brush some oil over each filo pastry sheet
  8. Continue until you’ve laid half of the filo sheets (leave the overhangs hanging)
  9. Pour in the spinach mixture and using a spatula compress the spinach into all corners
  10. Fold over the filo overhangs and brush with olive oil in-between each layer
  11. Then carefully lay the second half of the filo pastry sheets over the spinach mixture
  12. Make sure you brush olive oil on top of each sheet after you’ve laid down each one of them (there will be overhangs)
  13. What I normally do is lay two filo sheets lengthwise, then two widthwise, then fold in the overhangs.
  14. When I’ve got two pieces of filo pastry left I lay them lengthwise over the top and with the brush (and oil) push the ends down all around the baking dish.
  15. Then brush Olive Oil all over the top of the pie
  16. Score into 4 rows lengthwise and then diagonally widthwise.
  17. Sprinkle some water over the top.
  18. Bake in the oven for approx. 1 hour – until top is golden brown.
  19. Serve with a side salad.

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Broccoli, Broad Bean, Pea and Arborio Rice Soup – GF

P1050420

Broccoli, Broad Bean, Pea and Arborio Rice Soup – GF
 
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What a great way to eat Broccoli!!! For some reason I’ve always found plain broccoli soup boring, but I’ve always loved Broccoli. It just didn’t make sense. So i decided to do a bit of experimenting, and this is the result! A deliciously chunky, hearty and tasty soup! Enjoy!!
Author:
Recipe type: Soups
Serves: 5

Ingredients
  • 1 Lrge Leek – sliced thinly
  • 1 Spanish onion – sliced thinly
  • 4 Garlic cloves – sliced and diced
  • 1 Celery stalk – roughly chopped
  • 100g Arborio Rice
  • 2 Broccoli – cut into small bite size pieces
  • 100g Petits Pois
  • 100g Broad Beans
  • 8 cups Chicken or Vegetables Stock
  • 100g grated Parmesan
  • Cracked Pepper
  • Sea Salt

Instructions
  1. In a large saucepan, cook the Leeks, onions, garlic and celery in some filtered water on med heat until soft and translucent – approx. 10min, stirring occasionally
  2. Add the rice and cook for another minute
  3. Add the Broccoli, Peas and beans and stir to combine
  4. Add the stock and bring to boil with lid on
  5. Then simmer for approx. 15-20min
  6. Season and add the Parmesan, stir to combine well
  7. Pour ⅓ of the contents into a food processor and blend until smooth
  8. Pour blended amount back into soup and combine well
  9. Serve with some cracked black pepper and parmesan shavings
  10. Absolutely delicious!

 

Christmas Mince Pies – GF, Vegan

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Christmas Mince Pies – GF, Vegan
 
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Yes I know, it’s a tad late to post Christmas mince pies, but it’s taken me that long to get this recipe typed up and ready to post. So here it is. What wonderful Mince pies these turned out to be. I loved them and will definitely make them again.
Author:
Recipe type: Desserts
Serves: 10

Ingredients
  • CRUST:
  • ½ cup Almond Flour
  • 1 cup Almonds – coarsely ground
  • 1 Tbs Chia Seeds
  • 1 Tbs Maple Syrup
  • 2 Tbs Coconut Oil – Melted
  • MINCEMEAT:
  • ½ cup dried Cranberries ( I used my dehydrated cranberries)
  • 1 cup mixed Raisins – golden and brown
  • 20 Dates – roughly chopped
  • ¼ cup – blanched Almonds
  • 2 Green Bramley Apples – peeled and chopped into small pieces
  • 2 Tbs fresh Orange Juice
  • 1 Tbs Lucuma Powder
  • 1 tsp ground Cinnamon
  • 1 Tbs Vanilla Bean Paste
  • ½ tsp Nutmeg

Instructions
  1. Pre-heat your oven to 160 degrees Celsius.
  2. TO MAKE THE CRUST:
  3. Place the chia seeds in a small bowl and add 2 Tbs of warm water, allow to sit for approx. 10min
  4. Combine the almond flour and coarsely chopped almonds in a bowl. Stir to combine.
  5. Add the rest of the ingredients and combine well using a large metal spoon.
  6. Place the crust in a 15-20cm diameter pie dish, or you can use muffin trays.
  7. Remove a fist full of dough and lay some baking paper on your work surface. Spread some almond flour on the baking paper and roll out the dough so it’s the same diameter size as your pie tray.
  8. With the remainder of your dough, using your fingers and using a spatula, spread and press the crust so it covers not only the bottom of the pie pan/muffin tray but also all up on the sides, right to the top. You may need to slightly damp your fingers with water if things get too sticky.
  9. Cover with cling film and put aside.
  10. TO MAKE THE MINCEMEAT:
  11. Add all of the ingredients to a food processor and blend until combined. Do not blend until smooth. Leave it semi chunky.
  12. Pour the mincemeat into the pie crust and flatten using a spatula or the back of a metal spoon.
  13. Slide the crust lid off the work surface with the baking paper then turn it over quickly onto the mincemeat.
  14. Peel the baking paper off the crust top then pinch all the ends so it connects with the base.
  15. Bake for approx 20min.
  16. Remove and allow to cool.
  17. This is wonderful served with some hot vegan custard or hot date sauce.

Dehydrated Cranberries – GF, Vegan

P1050848

Dehydrated Cranberries – GF, Vegan
 
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I wanted to make some vegan/sugar free Christmas mince pies. I wanted to add dried cranberries to the filling, but couldn’t find any available without any sugar in them. So i decided to make my own. They actually turned out great! Probably needed more sugar though, but for the purpose of using them in my mincemeat for my Christmas mince pies, they were excellent! I’ve still got quite a few remaining sitting in my refrigerator ready to be used in another recipe. I definitely recommend making your own dried cranberries.
Author:
Recipe type: Snacks

Ingredients
  • 2.5 Cups Frozen Cranberries
  • ½ cup 100% Apple Juice
  • 5 Tbs Honey or Maple Syrup
  • 1.5 Tbs Coconut Oil – melted (room temperature)

Instructions
  1. If you buy fresh cranberries, i suggest freezing them first.
  2. Cut the cranberries in half and place them in a large bowl
  3. Place the rest of the ingredients over the cranberries, and toss to combine well
  4. Lay cranberries over your dehydrator sheets and dehydrate for approx 24hrs on 48 degrees Celsius.If you buy fresh cranberries, i suggest freezing them first.
  5. Cut the cranberries in half and place them in a large bowl
  6. Place the rest of the ingredients over the cranberries, and toss to combine well
  7. Lay cranberries over your dehydrator sheets and dehydrate for approx. 24hrs on 48 degrees Celsius.
  8. I usually swap the shelves twice throughout the cooking process. This ensures even dehydrating.
  9. Remove and allow to cool before storing.
  10. I’ve used half for my Christmas mince pies and the other half I’ve stored in an air tight container in the refrigerator. They’ve been there for over 1 month and still look fine.

P1050850

Asparagus and Pearl Barley Soup

P1060452

Asparagus and Pearl Barley Soup
 
Nothing beats baked asparagus.
Author:
Recipe type: Soups

Ingredients
  • 160g dried Pearl Barley – washed
  • 650ml water
  • 1 kg Asparagus – ends broken off
  • 2 large Banana Shallots – sliced and diced
  • 2 Garlic Gloves – sliced and diced
  • Extra Virgin Olive Oil
  • 1.5 Liters of Vegetable Stock
  • Sea Salt
  • Cracked Black Pepper
  • 250g Greek Yoghurt
  • Flat leaf Parsley – finely chopped – Garnish
  • Lemon Juice – Garnish
  • Shaved Parmesan – Garnish

Instructions
  1. Pre heat the oven to 180 degrees Celsius (fan forced)
  2. In a saucepan add the Pearl Barley and water and bring to boil, then simmer for approx. 15-20min until tender
  3. Drain and put aside
  4. Meanwhile lay the asparagus on a flat nonstick baking tray on one layer only
  5. Spray Oil over all the asparagus making sure you’ve sprayed both sides
  6. Season then toss the chopped garlic and shallots over the top – season/oil some more
  7. Roast for approx. 20min turning over half way
  8. Blend the asparagus in a food processor until smooth with the vegetable stock and Greek yoghurt
  9. Pour soup into a large saucepan and add the Pearl barley.
  10. Serve with a drizzle of fresh lemon juice, parsley, parmesan shavings and cracked pepper.
  11. Enjoy!

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Carrot & Date Cake – GF

P1060467

Carrot & Date Cake – GF
 
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Nothing beats carrot and dates together in one cake. Moist and moorish!
Author:
Recipe type: Desserts, Breakfast
Serves: 12

Ingredients
  • ¾ cup (120g) White Rice Flour
  • 1 cup (90g) Buckwheat Flour
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 2 tsp Arrowroot Powder
  • 1 tsp ground Allspice
  • ¼ tsp ground Ginger
  • Pinch Sea Salt
  • 4 med Organic Eggs
  • 160ml Extra Virgin Rapeseed Oil
  • ⅔ cup (160ml) Date Syrup
  • 2 Tbs Lemon Juice
  • 4 med Carrots – peeled and grated
  • 10 Dates – roughly chopped

Instructions
  1. Preheat a fan forced oven to 175 degrees Celsius
  2. Line a round spring form baking tin with baking paper
  3. In a large bowl add the flours, baking powder, baking soda, arrowroot powder, allspice, ginger and salt
  4. Whisk to combine well
  5. In another bowl beat the eggs until light and frothy, add the oil, date syrup and lemon juice and beat for 2 minutes
  6. Fold in the carrots and dates
  7. Pour the wet mixture into the Centre of the flour mixture and using a large metal spoon, fold in until combined well
  8. Pour mixture into the baking tin and bake in the center of the oven for approx. 45minutes
  9. Remove and allow to cool on a cooling rack.
  10. Enjoy!

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Butternut Squash, Sweet Potato & Apple Soup – GF, Vegan

P1050485

Butternut Squash, Sweet Potato & Apple Soup – GF, Vegan
 
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I’ve always been intrigued about using fruit in soups. So if decided to take the plunge and use apple. The end result is lovely. You can’t even taste apple, but it does lend a touch of sweetness to the soup. I definitely recommend it.
Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 1 lrge Leek – thinly sliced
  • 1 lrge Spanish onion – sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 1 lrge Carrot – sliced
  • 1 lrge Parsnip – sliced
  • 2 lrge Apples – diced
  • 400g Sweet Potatoes – diced into 2cm square pieces
  • 650g Butternut Squash – diced into 2cm square pieces
  • 1 Litre/4 Cups Vegetable Stock
  • ½ tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp White Pepper
  • ½ tsp Cayenne Pepper
  • Sea Salt
  • 170g plain non diary yoghurt
  • Coriander – finely chopeed – Use as a garnish

Instructions
  1. Cook the onions, leek and garlic in a large saucepan with some filtered water until soft and translucent on med heat – approx. 10min
  2. Add the rest of the ingredients and bring to boil
  3. Then simmer for 3min with lid on
  4. Blend either in a food processor or use a stick blender to blend until smooth
  5. Add the yoghurt and blend until all combined well
  6. Serve with a sprinkling of Coriander and cracked pepper
  7. Enjoy!

 

Mediterranean Kale Chips – RAW, GF, Vegan

P1020403

Mediterranean Kale Chips – RAW, GF, Vegan
 
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I love using sundried tomatoes when making kale chips, the flavour they give is delicious!
Author:
Recipe type: RAW
Serves: 6

Ingredients
  • 1 lrge bag Kale – soaked for a while then washed thoroughly
  • 10 Sundried Tomatoes in Olive Oil
  • 2 Tbs of the oil that’s in the sundried tomato jar
  • 15 Black Olives
  • 2 Tbs Tomato Paste
  • 10 Garlic
  • 1 tsp ground Cayenne Pepper
  • ¼ tsp ground Cinnamon
  • 1 tsp Hot Paprika
  • 2 Tbs Bragg Aminos
  • 4 Tbs Nutritional Yeast
  • 4 Tbs Filtered Water

Instructions
  1. Start by sliding off all the kale leaves from the stalk then place in 2 very large salad bowls
  2. Place the rest of the ingredients in a food processor and blend until smooth, or blend using a stick blender
  3. Pour the paste over the kale and massage in using your hands
  4. Layer kale over the dehydrator sheets on the dehydrator trays evenly
  5. Dehydrate for approx. 16 hours on 45 degrees Celsius or until kale is nice and crispy

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