Tag: vegan

Mango & Spice Cake

Mango & Spice Cake

Are you ready for a holiday?! Ugh me too. Yes I know I just returned from a trip home to England, but that really doesn’t count. I’m talking about the unapologetic beach-bum kind of holiday. The kind that requires nothing but a sun lounger, a 

Cherry Almond Bites

Cherry Almond Bites

I love to run. It’s how I counteract my desk job, it’s how I clear my head, and it always gives me an amazing sense of achievement! I have been running regularly for about four years now, and in that time I have completed four 

Rainbow Slaw with Sweet Ginger Lime Dressing

Rainbow Slaw with Sweet Ginger Lime Dressing

IMG_2414

Well I finally got around to posting a salad recipe! I think you will fall in love with this one. Beautiful purple, orange and green strands, crunchy cashews, and a sweet gingery dressing to top it all off! This salad makes me happy.

IMG_2405

I am fairly new to the world of slaw. For years I associated slaw with the shop bought coleslaw that seems to wheedle its way in to every family gathering or summer barbecue. You know the kind, unloved carrots and cabbage, limp under the weight of gloopy mayonnaise. It wasn’t until adulthood that I realised that slaw could be crisp, light and flavorful.

slaw

I recommend a food processor for this one. It can be done by hand, but it will take a lot longer (sorry!), I promise it will be worth it though. As a side note, if you do not currently own a food processor, it is a great tool to consider for your next splashy kitchen purchase. I bought a pretty inexpensive one because I wasn’t sure how often I would use it, I use it all the the time.

IMG_2413

I hope you enjoy this little injection of freshness!

 

Rainbow Slaw with Sweet Ginger Lime Dressing and Cashews
 
Prep time
Cook time
Total time
 
A fresh, crunchy slaw made with winter-friendly vegetables, tossed in a sweet ginger and lime dressing and topped with cashews.
Author:
Recipe type: Salad
Serves: 4-6
Ingredients
  • ½ small head of red cabbage
  • ½ bunch of kale
  • 3 large carrots, peeled
  • 1 cup (155g/5oz) raw, unsalted cashews
  • 1-2 inch piece ginger, peeled
  • juice of 1 lime
  • 2 tbsp of agave or honey
  • 1 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 2 tbsp any flavourless oil
  • pinch of cayenne pepper
Method
  1. If you are luck enough to own a food processor, shred the cabbage and kale, and then grate in the carrot.
  2. If you are doing this by hand, use a good sharp knife to cut the cabbage and kale into thin strips, then grate the carrot with a grater.
  3. Assemble prepared vegetables in a bowl with the cashew nuts, and set aside.
  4. Now make the dressing- grate the ginger, and whisk in the lime, agave or honey, oils, vinegar and cayenne pepper until fully combined
  5. Pour the dressing over the salad, and toss until everything is nicely mixed.

 

Notes:

  • The dressing is adapted from this recipe from The First Mess blog (it is gorgeous, check it out).

Roasted Sweet Potatoes & Leeks in a Curry Coconut Sauce

Roasted Sweet Potatoes & Leeks in a Curry Coconut Sauce

Happy Monday! How was your weekend? Mine was busy! On Friday, which was of course Valentine’s Day, I was involved in a top secret marriage proposal mission. Saturday was spent celebrating the birthday of my friend Lori, we ate too much at the Hibachi Grill 

Dexter’s Breakfast Smoothie {Vegan}

Dexter’s Breakfast Smoothie {Vegan}

Hello! Apologies for the hiatus, I have been back home in England for a visit! I had some much needed catchup time with family and friends, and the last two weeks have been a blur of cosy pubs, riverside runs with my mum, negotiating the 

Quinoa Porridge with Strawberry Chia Compote

Quinoa Porridge with Strawberry Chia Compote

IMG_1917When I was a little, my Dad used to make me rice pudding with a jammy swirl dolloped in the middle. Divine. When I initially came up with this recipe, my intention was to recreate the jam be-dolloped pudding, and just make it a little healthier. Quinoa flakes, however, cook down into more of a smooth consistency and lack the bite of the rice grains, making this much more of a porridge.

IMG_1919

So although my little experiment didn’t go quite according to plan, I was still thrilled with the results. The sweet strawberry compote is the perfect compliment to the slightly bitter quinoa flakes, and the whole thing comes together very quickly, so its perfect for a quick healthy breakfast.

Quinoa flakes seem fairly common place now, but if you can’t find them you can substitute for whole quinoa and just increase the cooking time to 15-20 minutes.

IMG_1934

Quinoa Porridge with Strawberry Chia Compote {Vegan}
 
Prep time
Cook time
Total time
 
Quick healthy porridge made with quinoa flakes and topped with a strawberry chia compote.
Author:
Recipe type: Breakfast
Serves: 2
Ingredients
  • Porridge
  • ⅔ cup quinoa flakes
  • 1 cup milk (almond, rice, soy, dairy...)
  • 1 cup water
  • 2 tbsp honey or maple syrup
  • 2 tsp vanilla extract
  • Strawberry Chia Compote
  • 1 cup frozen strawberries
  • 2 tbsp honey
  • 2 tbsp chia seeds
Method
  1. In a small saucepan, bring the strawberries and honey to a boil, add chia seeds and turn heat onto low
  2. Simmer for 15 minutes, stirring occasionally, and mush up the strawberries a little with a spoon.
  3. While compote is simmering, combine the porridge ingredients in a second small saucepan, gently bring to a simmer
  4. Cook for 5-10 minutes until quinoa flakes are tender
  5. Scoop porridge into bowls and top with compote!

 

Pan-Braised Maple Red Cabbage {Vegan}

Pan-Braised Maple Red Cabbage {Vegan}

Cabbage is one of those vegetables with a bad reputation, but handled correctly it can be glorious!  Just exercise a little patience, and cook those lovely purple strands slowly on the stovetop until they become slightly caramelized. I promise you it will be worth it. 

Leek, Mushroom & Cashew Roast {Vegan}

Leek, Mushroom & Cashew Roast {Vegan}

Ah, the humble nut roast! Appealing (in my experience) by Vegetarians & Carnivores alike, and a fabulous winter staple! I know it may seem a little over done this days, but maybe that’s for good reason. After all, it is hearty, simple, delicious and provides,