Tag Archives: Recipe

VitaMatcha pancake recipe

With pancake day being just around the corner, how about trying a new take on an old classic with these green tea pancakes!

VitaMatcha is simply powdered green tea leaves and therefore one of the most potent types of green tea, carrying a huge amount of health benefits – just two grams of VitaMatcha per day is equivalent to 20 cups of green tea, in terms of nutritional value & antioxidant content.

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Porridge Stuffed Spiced Pumpkin Halloween special

Halloween is a great time of year to have fun with food, so why not give this devilishly fun Halloween recipe from Stoats a try this autumn?

pumpkin

Putting their spin on the seasonal vegetable, Stoats has created the Porridge Stuffed Spiced Pumpkin, using their premium Scottish oats.

This easy and inexpensive recipe is definitely less trick and more treat. The pumpkin flavours and spices combine with the oats to create a mouth-watering autumnal dish that tastes just like pumpkin pie.

The spiced pumpkin can be made using any of Stoats’ porridge blends, but with its Halloween coloured costume the super scrummy Apricot and Sultana Porridge works perfectly with this dish.

PORRIDGE STUFFED SPICED PUMPKIN | Serves 4

Ingredients

  • 1 medium pumpkin
  • 200g Stoats Apricot and Sultana Porridge
  • 200ml milk
  • 200ml water
  • 3 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • a pinch of salt

Method

  • Carve out and remove a lid in the roof of your pumpkin and scoop out the inner seeds and stringy flesh
  • Fill the empty pumpkin with the oats, milk, water, spices, sugar and salt
  • Place the lidless pumpkin on a tray and bake for 30 minutes in a 180 degree oven
  • Slot the pumpkin lid back in its place and continue baking the whole thing for a further 30 minutes
  • Remove the pumpkin from the oven and stir the filling to introduce its soft inner flesh to the mixture
  • Serve up into bowls! Stoats recommend adding a sprinkling of pumpkin seeds at this point, or even a crumbled biscuit to really enhance the ‘pie-ness’ of this dish

You must try cacao, its the new healthy high!

Have you tried cacao yet? it is amazing and the new healthy trend that is taking the UK by storm.

Raw Cacao (pronounced Ka-cow)

It is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat (cacao butter), you can get it in various forms, nibs ( like little chocolate chips), beans, powder and in blocks. It is the purest form of chocolate you can get.

What better than pampering yourself with a hot chocolate made with Sicilian orange oil, cacao, almond milk and maple syrup.

It’s blumming delicious!

 

hot choc

Or make yourself some bliss balls.

using only 3 ingredients, cacao powder, ground almonds and medjool dates, so simple and tastes like heaven!

Bonus is they only cost 30p per ball

bliss balls

Check out our energy boosting raspberry and cacao smoothie recipe

Also check out what all the fuss is about with our guide to cacao

or how about trying this amazing Matcha and peppermint chocolate crunch bar, totally delicious!

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Vegan Caramelised banana with candied walnuts and lemon sorbet

We have been very blessed by Mark Hartstone, chef proprietor at La Fosse at Cranborne  for sending us a special vegan recipe to share with you.

The restaurant has a special vegan and vegetarian theme night coming up on 14th July, pop over to book your place.

Vegan Caramelised banana with candied walnuts and lemon sorbet

The great thing about this recipe is that it is almost entirely from store cupboard ingredients.

Other than the sorbet the dish can be put together whilst your dinner guests are digesting their main

course! The walnuts can be prepared in advance along with the sorbet, however the caramel on the

banana will dissolve into the fruit and therefore must be done at the very last minute.

lemon sorbet

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Gennaro’s summer vegetable stew recipe

With more of you embracing vegetarian options because of social media and environmental awareness and hopefully this website 😉 I thought you might like this lovely Summer Vegetable Stew recipe by Gennaro Contadlo who is going to be at this years BBC Good Food Show Summer.

Gennaro has, had a place in our hearts since appearing all those years ago on Jamie Olivers cookery programmes, his accent and smile are infectious and I am so excited to see him on Thursday 16th June with the other half of the Greedy Italians Antonio, when they will be cooking live on the  Supertheatre. We will be going to check out the show and bring you back all sorts of foodie goodness if you can’t make it to Birmingham yourself.

We have a Special offer to our lovely readers if you want to visit the show, 20% off tickets using code MV20.

veggie stew

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Easy dairy and meat free lasagne recipe

Easy dairy free and meat free lasagne recipe, serves 6.

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You will need:

Packet of lasagne sheets (these can be gluten free if you wish)

Tin chopped tomatoes

Bag of quorn mince (or vegan option could be green lentils)

2 large cloves of garlic

1 onion

Salt, pepper, chilli flakes, paprika, mixed dried herbs such as oregano, thyme, sage, marjoram etc (fresh works great too)

Coconut oil

1 Aubergine

Potatoes

Wild garlic oil ( any flavoured oil would work, even plain olive oil)

Flour, dairy free marg, nutmeg (optional), non dairy milk, kale, garlic clove, coconut oil for the topping and side serving.

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Aubergine and lentil vindaloo

The wonderful Jack Monroe has updated her blog with another super vegan recipe, this vindaloo sounds delicious and we can’t wait to try it.

jack monroeIf you don’t like aubergine, use mushrooms instead. Red lentils could easily be kidney beans, baked beans, black beans, brown or green lentils, or yellow split peas; whatever you have in the cupboard or like. They are here to add texture and protein; all the other flavour speaks for itself, or rather, shouts and sings and dances.

Serves 2-4 depending on appetite:

3 onions

6 fat cloves of garlic

1-2 tsp chilli flakes

1/2 tsp cinnamon

1 tsp cumin

1/4 of a star anise or an 1/8 tsp fennel seeds

a good grind of black pepper, and then another one

2 tbsp tomato puree

2 tbsp vinegar or lemon juice

1 large aubergine or 2 small ones

100g red lentils
First peel and finely slice your onions and toss into a pan with a little oil. Bring to a low heat to start to soften the onions, and add the garlic cloves, whole and peeled. Dice the aubergine and add to the pot, stirring all to disturb and stop it from sticking and burning.

Add your spices, but only half of your chosen quantity of chilli. It is easy to add to, but rather more difficult to temper down if you misjudge it, so I put half the chilli in to cook, and leave half to garnish. It means guests and dining partners can choose their own heat, too, which is ideal if everyone is a little different. So, add the cinnamon, cumin, star anise or fennel, and pepper, and stir well to combine. Add half a cup of water to the pan, and crank up the heat. It doesn’t look brilliant right now but trust me, it geets better.

Thoroughly rinse your lentils. In a separate pan, cover them with water – no salt or the lentils will take an age to cook – and bring to the boil. I was initially tempted to throw them into the pot to make this a one-pot dinner, but lentils produce so much ‘scum’ that rises to the top of the pan, I didn’t want to mar my beautiful adventure, so doubled my washing up… When the water is boiling,  reduce to a simmer for around 12 minutes until soft and swollen. Drain, rinse well to knock off the scum, and tip into the first pan.

Add the tomato and vinegar and stir well. Bring to the boil, then reduce to a simmer, stirring slowlly and therapeutically every now and then. It should take around 10 more minutes to meld into this glossy, orange, spicy goodness, and the liquid should thicken to an unctuous sauce. If it is too watery for your liking, bring it back to boil, then reduce the heat and cook a little more. If the thought of 10 more minutes on the gas worries you, give it all a thorough stir, remove from the heat and cover with a plate or foil or baking tray for 20 mins. It takes a little longer but by insulating some of the heat, it will continue to cook and thicken as it cools. – words taken from Jack Monroes blog, photo credit to her also.

I love curry and although vindaloo is too hot for me , Tom really likes it so I will be brave and give it a go!

Hearty vegan stew recipe

You know when it still cool in the evenings right before spring is truly here?

You need comfort food, something like a hug in a bowl, I have tried many times to recreate my mums beef stew without the beef and finally I have made this hearty concoction that fills the brief. Add dumplings to make it even better!

I give you my best vegan stew for 24p a bowl, whats not to love and I guarantee meat eaters will love it too – I tested some haha.

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Vegan wild garlic soup feed 3 for 38p!

This is the best time of year to start foraging for wild garlic, its deep green shoots and leaves are growing steadily in woodlands around the UK, the strong smell you get as you walk by, wafts through the woods and forests giving a heady scent of garlic and you know spring is here.

Grab yourself a handful, from the middle of the patch is best, the edges tend to have dog wee on them, I take a few leaves from a few different plants, that way you give the plants chance to keep growing at the same rate, take scissors and snip them off, tearing the leaves isn’t great. Don’t dig up the plants either! leave some for other people too.

wild garlic and potato soup

I made some wild garlic and potato soup for lunch, its simple to do, quick and delicious and best of all it costs 12.5 p a bowl!

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10p vegan sausage recipe

Jack Monroe has done it again! How fantastic, vegan sausages (my youngest always argues if there is no meat in them you can’t call them sausages, no matter how many times I explain thats just the shape) these are great because they are easy to make, quick and cheap but still have wholesome ingrediants, although I would swap the cooking oil for coconut oil and probably omit the white bread and use spelt or wholemeal breadcrumbs.

When I made the 9p burgers, I didn’t use white flour, I had a blend of hemp, flax, chai seeds thats for sprinkling on breakfast, but I used that instead and it gave it a nice texture.
jack

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