♥ Chestnut flour pancakes

Hooray, it’s Pancake Day! Apologises for being a bit late with this recipe… but at least I am way ahead of schedule for next year! Or you know, SCREW CONVENTION, make and eat these babies whenever you feel like it!

My lovely (and rather charming!) friend brought me a bag of chestnut flour back from his visit to Italy. He told me I could make “crepes” with it, so that’s exactly what I did :o)

The chestnut flour added a lovely subtle earthy, sweet-but-not-sickly depth to the pancakes. If you like a more traditional flavour, you can swap the salt for Kala Namak to make them slightly eggy.

Ingredients (Makes 4):

  • 1 x tsp Egg replacer whisked into 2 x tbsp. water (I used No-Egg by Orgran)
  • ½ x cup soya milk
  • ½ x cup water
  • ½ x tsp apple cider vinegar
  • ½ x tbsp. oil (veg or melted coconut)
  • 1 x cup chestnut flour
  • 1 x pinch salt
  • A little oil for greasing the pan*

*I would greatly recommend a non-stick frying pan.


  1. Into a bowl, whisk up the No-Egg and water until frothy.
  2. Whisk in the soya milk, water, oil and apple cider vinegar.
  3. Whisk in the chestnut flour and salt until smooth and combined. You should be left with a thick but pourable batter.
  4. Heat up a teaspoon of oil in a frying pan. You only want a thin film of oil so discard any extra.
  5. Once the oil is nice and hot, add a soup ladle-full of the batter.
  6. Carefully swirl the pan to make a nice thin, even layer of the batter.
  7. Once the edges of the pancake start to turn brown, you can loosen the edges with a spatula. The secret to pancakes is to make sure the underneath is completely cooked before you attempt to lift them – if you are impatient, they will stick to the pan and rip. You can tell when they’re ready when the top looks dry and bubbly.20160209_183449ps
  8. Gently flip and cook the other side until lightly browned.
  9. Repeat! (Is it me or is the first one always the worst looking?!)
  10. Serve with a topping / filling of your choice!

I went for salted caramel Almond Dream ice cream with a drizzle of maple syrup ♥




♥ Festive Vegan Pâté

Ps4 Pate

I’m really pleased with this recipe! I think that if I was served it in a restaurant, I would be worried that they were conning me into eating creamed corpse!

It tastes exactly how I remember smooth pâté to taste and feel in the mouth, but with a festive hit of cranberry, herbs and mixed spices. And the red onion and red kidney beans help it to look like the real thing too.

Plus, if you have a food processor, it’s relatively easy to make :o)

Festive pâté recipe (makes 3 ramekins’ worth / 6 generous portions):

  • ½ x small red onion (chopped)
  • 1 x clove garlic (minced)
  • 1 x tin red kidney beans (reserve the brine!)
  • 1 x tbsp. tomato puree
  • 1 x tsp sage
  • 2 x tsp thyme
  • 1 x tsp mixed spice
  • 1 x tsp salt
  • 2 x tbsp. dried cranberries (split into 2 equal portions)
  • 1.5 x tbsp. soya cream
  • 3 x tbsp. dairy free butter / marge (split into 3 equal portions)
  • 2 x tbsp. vegetable shortening (I used Trex)


  1. Drain the kidney beans but reserve the liquid.
  2. Fry the onion and garlic in 1 tbsp of the butter until the onion is beginning to turn translucent
  3. Add the kidney beans and herbs and fry for 2 minutes longer.
  4. Put the content of the frying pan into a food processor and add the tomato puree, sage, thyme, mixed spice, salt, soya cream and ½ the cranberries. Whizz up until smooth. Leave alone until stage 7.
  5. Gently melt 1 tbsp of the butter and all of the shortening (in a microwave or over the stove).
  6. Whisk up the brine from the tin of kidney beans until pale and fluffy-looking. Carefully fold in the melted butter and shortening.
  7. Start up the food processor again on a slow setting. Slowly pour the butter-brine-shortening mix into the pâté. Whizz until completely mixed.
  8. Spoon into ramekins (or any nice looking small dish). Smooth down the tops and put in the fridge for 10 minutes or so.ps3 pate
  9. When the pâtés are chilled, melt the remaining butter and pour a thin but solid layer over the tops of each. Chill until the butter has completely solidified and turned opaque. You can use more butter if needed.

    It was really late at night when I made these - so for the photo, the butter hadn't properly set. It was past my bedtime!

    It was really late at night when I made these – so for the photo, the butter hadn’t properly set. It was past my bedtime!

  10. I saved a few cranberries to decorate mine, but this is completely optional!

Enjoy on toast or crackers.

PS1 pate



♥ Homemade spaghetti hoops

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I’ve not blogged in ages! Been so super busy… 2 weeks in Zanzibar (saw the birth place of Freddie Mercury, yay!!! ♥) a week in Rotterdam, then rat-sitting my friends’ 16 rescue rats.

So busy in a good way ☺ and I’ve had some really good vegan friendly food whilst I’ve been at it! #noexcuses.

Anyway, sometimes when you’re super busy, you just want to grab something quick and easy for tea. Maybe something from out of the freezer or from a tin.  I often fall back on the English classic of “Something, chips and beans” as I call it. Or sometimes, to introduce a bit of variety, we’ll have “something, chips and spaghetti hoops”. The “something” could be veggie sausages, a tasty pre-made pie or maybe some breaded “chickn nuggets”.

I’ll admit that I’m rather fond of tinned spaghetti hoops. I prefer generic own-brand to the market leader stuff (rhymes with “shmienz”), I think because they tend to be a little less sweet. But you have to be careful because some brands – like ASDA – are not vegan friendly and others are full of scary sounding ingredients.

However, as with most things, if you make them yourself at home you can monitor exactly what goes into them. So although I won’t pretend that this is the healthiest recipe in the world ever, I think it’s fair to say that my homemade spaghetti hoops are much better for you that the shop-bought stuff!

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Obviously this recipe takes much longer than the time it takes to open a tin, but you can make up a batch in advance and keep it in the fridge. It might even freeze well too… but I have never had enough leftovers for long enough to try.

Please note that I have intentionally made this recipe so that it tastes authentic and like the stuff from a tin. If that’s not your thing then you could use more tomatoes, and fresh garlic and onion… but to be honest if you’re going to do that then you might be better off just making pasta and marinara sauce!

Homemade spaghetti hoops recipe (makes about 2 tins worth):


  • 200g / 1.5 cups dried pasta hoops
  • 570g / 3 cups fresh tomatoes*  (diced)
  • 1 x veg stock cube (make sure its sfv!)
  • 3 x cups water
  • 1 x tsp salt
  • 2 x tsp sugar
  • ½ x tsp garlic powder
  • ½ x tsp onion granules
  • ½ x tsp paprika
  • 1 x tsp nutritional yeast (optional but inspired by the cheese powder included in some brands)
  • 3 x tsp cornflour dissolved in 2 tbsp cold water

*make sure you use nice, fresh, tasty tomatoes! If you end up using watery-rubbish ones, you may find you need to add a tablespoon of tomato puree to the sauce to make up for it.


  1. Cook the pasta hoops according to the instructions on the packet. For authenticity you may want to slightly overcook the pasta to make it go extra soft (don’t do this if you plan on re-heating).20151014_180555 ps5
  2. In a medium-sized pan, add the diced tomatoes, stock cube and water. Put over the hob and bring to the boil before reducing to a simmer for 15 – 20 minutes (or until the volume has reduced by about half).
  3. Add the salt, sugar, garlic powder, onion granules and paprika. Stir well and leave simmering for a further 5 minutes.
  4. Take off the heat and stir in the nutritional yeast before blending until smooth with a hand blender (you can use a food blender if you prefer). Take care not to spray hot sauce over yourself!
  5. Whisk in the cornflour-water mixture and put back on the heat whilst continually whisking. Heat until the sauce is thick and opaque.
  6. Stir in the cooked pasta and heat until piping hot.

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Hellz yes!



♥ Ikea-style meatless meatballs with creamless cream sauce

I’m really glad that Ikea have started to do vegan friendly meatballs. However I am also disappointed for two reasons: one, the fact that they didn’t manage to produce a vegan friendly sauce to go with them; and two, I was kind of expecting something more…meaty! I guess I should have guessed that a “veggieball” would contain veg, but the optimistic part of me was hoping for something a little more exciting.

I know that many vegans won’t agree with me, since people seem to be divided into those who are repulsed by mock meats and those who love them. But for those of you who fall into the latter category, here is my* recipe for Ikea-style meatless meatballs and creamless cream sauce!
(*I used the non-vegan, original Ikea recipe for guidance).

Ikea style meatless meatballs (Makes 14 – 16)


  • 1 x jar tempeh (230g)
  • 2 x flax eggs*
  • 60 x ml non-dairy milk
  • 1 x tbsp. finely chopped onion
  • 1 x cup breadcrumbs (shop-bought work best)
  • ½ x tsp white pepper
  • ½ x tsp allspice
  • 1 x tsp liquid aminos (or soy sauce)
  • 1 x tsp vegan friendly Worcestershire sauce
  • 1 x tbsp. nutritional yeast (optional)
  • 1 x tsp browning (optional)
  • ½  x cup gram flour
  • Enough oil to grease a baking tray.

* (1 flax egg = 1 tbsp. ground flaxseeds mixed with 3 tbsp.water, leave for 10 mins before use).


  1. Pre-heat the oven to 180oC.
  2. In a large bowl, crumble up the tempeh with your hands before rubbing in the allspice and pepper.
  3. Using a wooden spoon, stir in the dairy-free milk, flax eggs, onion, liquid aminos, Worcestershire sauce, and if using, the nutritional yeast and browning.
  4. Stir in the breadcrumbs – a mould-able dough should form. Finish combining with your hands.
  5. Pull off bits of the dough and roll into ½ inch sized balls using the palms of your hands.
  6. Put the gram flour on a plate and roll each meatball around in it until coated.
  7. Lay the meatballs on a well-greased tray before shuggling to lightly coat each in the oil.
  8. Bake in the oven for around 15 minutes (or until browned and tasty looking).


Creamless- cream sauce

  • 150 x ml soya cream
  • 250 x ml vegetable stock (or vegan beef-style stock if you have it)
  • 1 x tsp soy sauce
  • 1 x tsp vegan friendly Worcestershire sauce
  • 1 x tbsp. plain white flour
  • ¼ x tsp white pepper
  • ¼ x tsp salt
  • 2 x tsp vegan friendly beef gravy (I used original Bisto – the one in the red tub)


  1. Add the stock to a pan and whisk in the flour. Heat up the stock and whisk in the soya sauce, Worcestershire sauce, pepper and salt.
  2. Once bubbling, stir in the gravy granules until dissolved.
  3. Once the sauce has thickened to the desired consistency, reduce the heat and stir in the soya cream.
  4. Continue to heat (without boiling) until the beany taste of the soya cream is gone.
  5. Serve over the meatballs.

I can’t resist eating mine with oven-baked chips and a good dollop of lingonberry sauce. Although I did promise a Facebook acquaintance that I’d mention that the proper way to eat Ikea style meatless meat balls is with boiled potatoes!



♥ Fish friendly “tuna mayo”

I love jackfruit, it’s so versatile! I love using it to make pulled pork and crabless cakes. But it wasn’t until recently that I noticed how much it looks like tuna! So I started inventing and came up with the following “tuna mayo” recipe.

tuna ps3


My family come from Grimsby, so fish was very important to my Grandparents (probably why my living Grandad finds it so hard to believe that I’m vegan.). My dear departed Nan used to crack me up – she would refer to tuna as “poor man’s salmon”. Even after she had a stroke and suffered from bad memory loss, she still remembered how much she hated tuna!!! Still, I think she might have approved of this recipe as the jackfruit has a much less dry texture, not to mention no mercury or parasites! (Check out this funky little dude!)

Perfect for sandwiches, salads and jacket potatoes (I really must write up my jacket potato recipe at some point – I really do make a great jacket spud!)

Furthermore, it’s a really easy recipe once you have all the ingredients:

“Tuna mayo” recipe


  • 1 x tin of green jackfruit in brine*  (280g)
  • 1 x nori sheet (finely shredded)
  • 2 x tsp apple cider vinegar
  • 1/8 x cup chopped capers
  • ¼ x cup vegan friendly mayo
  • ½ x tsp salt (sea salt is best)
  • 1 x tsp tamari (soy) sauce

*Make sure you use the green jackfruit in brine and not the ripe stuff in syrup. Otherwise, don’t come crying to me when your tuna mayo tastes like a fruit salad!


  1. Drain the jackfruit and mash-shred-massage into tuna-esque flakes using two forks or your fingers. Some jackfruit recipes I have seen discard the core but it will break up so no point in wasting it! (although I tend to pick out the seeds and eat them as I go…)
  2. Put the jackfruit in a bowl and add the nori, vinegar, capers, mayo, salt and tamari.  Mix well.
  3. Cover with clingfilm and leave in the fridge for at least an hour before serving – I find that the vinegar/briny taste develops over time.
It's looking like tuna already!

It’s looking like tuna already!

*Variation* – I quite like using a mixture of 2 parts mayo to 1 part salad cream for a lovely tangy taste, but as vegan salad cream can be a bit trickier to come by, I usually just use the mayo.

Tuna ps1

Easy peasey squeezy lemons!



♥ Beanz meanz cheeze!

We’ve  all seen the cashew nut cheeze sauce craze. We’ve all endured the potato-carrot cheeze sauce trend.
…And now I think it’s time to pay some attention to cheeze sauce made from beans!

I won’t pretend that vegan cheeze sauce made from white beans is an original idea (a quick Google search will tell you that) but this recipe is entirely my own making and I enjoyed it so much that I had to share.

I have used this sauce to make mac’n’cheeze, nachos and burritos – and it worked perfectly in each case. The beans give a lovely creamy texture and the best part is that its quicker to make than the cashew and potato-carrot versions as it requires no soaking or pre-boiling of veggies. So great to make after a long day!


Mac’n’cheeze with Beanz meanz cheeze sauce, button mushrooms and loads of black pepper ♥

Beanz meanz cheeze sauce
(Makes around 2 portions for mac’n’cheeze or 4 portions for nachos / burritios).


  • ½ x cup drained, tinned white beans (I used cannellini)
  • ½ x cup firm silken tofu
  • 1 x tsp tomato paste
  • 1 x tsp apple cider vinegar
  • 2 x tsp white miso paste
  • ½ x cup nutritional yeast flakes
  • ¼ x tsp turmeric
  • 1 x tsp onion granules
  • ½ x tsp garlic powder
  • 1 x cup dairy-free milk (I used soya since the recipe uses tofu anyway)

Optional – 2 x tsp tapioca starch to thicken and give a little bit of a stretch to the sauce


  1. Blend all ingredients in a blender / liquidiser until completely smooth. (If too thick add a little more liquid).
  2. Transfer into a small saucepan and heat over a medium flame whilst stirring continuously.
  3. Once piping hot, use as required!


This sauce will keep well in the fridge for several days and can be heated up in the microwave or on the stove.

Creamy, cheesy and satisfying!

And just what I needed to warm up after playing with the chickens in the rain (^_^)

Liz and Anne play with their Chube



♥ Tomato and mascarpone, gnocchi bake (Vg)


Its Fathers’ day inthe UK tomorrow :o) I’m really looking forward to seeing my parents and treating them to a nice meal out. And I’ve got all my ingredients ready to make a yummy vegan chocolate cake to have with a cuppa beforehand.

The only downside is that I’ve spent all of today cleaning the house and trying to make it presentable! Nevertheless, I had promised myself that I would write up a post tonight. So despite my tired eyes and achy-sore fingers, here is my recipe for a tomato and mascarpone, gnocchi bake.


Tomato and mascarpone, gnocchi bake (4 servings).


  • 1 x cup fresh cherry-plum tomatoes (halved)
  • 1 x medium onion (chunkily diced)
  • 2 x garlic cloves (minced)
  • 2 x handfuls fresh spinach (torn)
  • 349g of silken tofu (i.e. one pack)
  • 500g gnocchi (double check its egg and dairy free!)
  • 1 x cup dairy free cheese (grated)
  • 2 x tbsp. nutritional yeast (optional but highly recommended!)
  • 1 x tin chopped tomatoes
  • 1 x cup veg stock
  • 3 tsp olive oil
  • Salt and black pepper to taste


  1. Pre-heat the oven to 160oC
  2. Arrange the tomatoes and onion on a baking tray and drizzle with a teaspoon of olive oil. Add a few grinds of black pepper before roasting for 20 mins.
  3. In the meantime, fry the garlic in 1 teaspoon of olive oil until it starts to brown (5 mins).
  4. Add the tinned tomatoes, stock, salt and pepper and simmer until the liquid has reduced by two-thirds (around 30 minutes). Take off the heat and use an immersion blender to whizz in the nutritional yeast and tofu. Blend until smooth then heat until the sauce is thick enough to coat the back of a spoon.
  5. Fry the gnocchi in 1 tsp of olive oil until browned (5-10 mins). This really adds depth to the flavour of the dish.
  6. Put the gnocchi, cherry tomatoes and onion into an oven-proof dish along with the spinach.ps4
  7. Stir in the sauce, then top with the breadcrumbs.
  8. Increase the oven temperature to 180 oC and bake for 20 – 30 minutes (until piping hot throughout – the breadcrumbs should go golden brown).
  9. Top with the dairy free cheese (sorry to obsess but I really recommend this smoked coconut gouda!) and pop under the grill until the cheese is melty.ps3
  10. Dish up and enjoy a nice warming, tasty and satisfying dinner!




♥ Mexican-Style Marrows


I have never liked marrow. But then again, before I went vegan I also didn’t like courgette, aubergine, cauliflower or mushy peas! So when we saw one in the shops the other day, my husband suggested that I give it another try.

The last time I had eaten marrow, my mum had stuffed it with sausage meat – bleurgh! However for mine, I had recently come across this recipe for lentil and brown rice chili and I really wanted to give it a go, so I decided to make them “Mexican” style.

I’ve also discovered a fantastic recipe for a smoked coconut gouda. This “cheese” is made from a can of coconut milk – not that you can tell! It’s refreshingly easy to make, meltable, grateable and super tasty. So of course I had to top my Mexican marrows with a handful.

I can safely say that I like marrow now! Unfortunately hubby only liked the chilli and cheese… argh! It’s so hard getting vegetables into him, even when it was his idea…

Mexican Marrows (makes 2 portions)


  • 1 x medium sized marrow.
  • 4 x cups vegan chilli*
  • 1.5 x cups of grated smoked coconut gouda. (Or any other dairy-free cheese)
  • 1 x cup guacamole.

*(I used this lentil and brown rice chili recipe – I halved the quantity. NOTE: the recipe lists 2 x tablespoons of chilli powder… I thought this sounded a lot so I only used 2 x teaspoons, and it was still on the spicy side!)

  1. Method:
    Pre-heat the oven to 160oC.
  2. Cut the marrow in half length-ways and using a spoon, scoop out the middles (you can save this for another recipe. I fed mine to the chickens!)
  3. Fill a large pan with water and bring to the boil. Turn off the heat and add the marrow halves. Cover and leave for at least 10 mins or until ready to use.PS4
  4. Remove the marrow from the pan and dab dry with some kitchen roll. Add the chilli to the hollowed out area and use the back of a spoon to level off.PS3
  5. Caaaaareeeefully, put the two halves of the marrow together again and wrap tightly in foil.
  6. Put onto a baking tray and bake in the oven for 40 minutes.
  7. Take the marrow out of the oven and leave to cool for 15 minutes or until cool enough to handle. Unwrap and slice off the ends. Cut the rest into into 6 equal rings.
  8. Turn on the grill.
  9. Transfer the rings onto a baking tray and top with the grated cheese.  Pop under the grill for 5 – 10 minutes or until the cheese is melty and browning.PS
  10. Remove from the grill and top with guacamole.

I served mine on a bed of grated veggies in an apple cider vinaigrette.




♥ Carrot-hot dog casserole


Facebook tends to go through phases of vegan crazes. Chickpea meringue, Betty Crocker & pop cake, potato-carrot cheese sauce and of course the good old “carrot hot dog”.

My feed is currently filled with pictures of buns containing what looks like an orange bratwurst. I’ve been dying to have a go myself, but since I wasn’t in a bread kind of mood, I decided to make a hot dog casserole  – something I loved before I went veggie.

I followed this recipe by Clean Eating Veggie Girl to make my hot dogs. It was very easy to follow, you just need to remember to make well in advance. I was a bit dubious about the end result but I was amazed at just how hot-doggy this humble root vegetable could be!

This dish is an easy way to eat the rainbow and is packed full of vitamins, fibre and protein ♥

Eat the rainbow!

Eat the rainbow!

Carrot-hotdog casserole


  • 4 x carrot hot dogs (chopped – see above link for recipe)
  • 200g back beans (cooked)1 x onion (diced)
  • ½ x orange pepper (diced)
  • 2 x medium potatoes (skins on, chopped into chunks)
  • 1 x clove garlic (minced)
  • 1 x courgette (chopped into chunks)
  • 1 x cup aubergine (diced)
  • 1 x cup cherry tomatoes (halved)
  • 1 ½ x cups spring greens (sliced up)
  • 500g x passata (i.e. 1 carton)
  • 1 x cup water
  • 2 x tsp dried thyme
  • 2 x tsp sfv veg bouillon
  • 2 x tsp smoked paprika
  • Salt and black pepper to taste.
  • Optional – coriander leaf to garnish.


  1. Grease a baking tray (I used Frylight spray) and add the tomatoes and aubergine. Sprinkle with salt and pepper before roasting in the oven at 180oC for 10 – 15 mins.
  2. In a pan, add the passata, water, bouillon, thyme, paprika and salt and pepper to taste. Simmer over a gentle heat.
  3. In the meantime, fry the onions until translucent (about 3 mins).
    Add the potato and fry for a further 5 –  10 mins (until the edges of the potatoes start to brown).
  4. Add the pepper and garlic and fry for a further 5 mins.
  5. Add the fried and roasted ingredients to the passata along with the spring greens and pearl barley.
    Stir well and cook over a medium heat until the potato and pearl barley are tender.
  6. Stir in the beans, courgette and chopped carrot-hot dogs and continue to heat until the carrots are piping hot all the way through (although don’t allow to go mushy).

I served on a small bed of rice with a not-so-small glass of prosecco on the side.



Good old M&S Prosecco

And as with most tomato based dishes, this one gets even better when left for a day and re-heated!



♥ Paprika rubbed ribz

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Here’s a yummy recipe for all you seitan worshipers out there!
Sweet and tangy, juicy and tender. Paprika rubbed ribz… the McRib can McF*ck off! 😉

Paprika rubbed ribz
Ingredients (makes around 8 ribz)


  • 3 x cups of veg stock
  • 3 x tsp liquid aminos / soy sauce
  • 4 x garlic cloves (minced)
  • 3 x tbsp. veg oil
  • 3 ½  x cups vital wheat gluten
  • ½ x cups nutritional yeast
  • 3 x tsp smoked paprika
  • 2 x tsp black pepper
  • 2 x tsp ground cumin
  • ½ x onion (sliced)

Paprika rub:

  • 4 x tbsp. brown sugar
  • 2 x tbsp. paprika
  • 1 x tsp salt
  • 2 x tsp black pepper
  • ½ x tsp chilli powder
  • 1 x tsp garlic powder
  • 1 x tsp onion granules


  1. Prepare the seitan – Whisk together the veg stock, liquid aminos, veg oil, onion and garlic.
    Fold in the flour, yeast, paprika, pepper and cumin until a dough is formed.
  2. Knead for 10 minutes or longer – the dough should become tough and springy.
  3. Cut into 8 equal parts.
  4. Roll out each bit and use the handle of a spoon/fork/knife to press out the shape of individual ribs. Be creative!
  5. Wrap each rack loosely in foil and put into a steamer. Steam for 45 mins – 1 hr.
  6. In the meantime prepare the rub – In a bowl, thoroughly mix the sugar, paprika, salt, pepper, chilli powder, garlic powder and onion granules. Simple!
  7. Take the ribs out of the steamer and allow to cool until warm but handle-able. Rub in the rub onto both sides. The heat from the ribs should cause the sugar to dissolve slightly, making the rub stick to the surface.
  8. BBQ for 5 minutes on each side, or grill for 3 minutes on each side. Enjoy on their own or on a roll with some salad and BBQ sauce.

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