When you need delicious vegan finger food pre-made pastry is a life saver. I used Borg’s puff pastry for these delicious sundried tomato and artichoke parcels.
I was going to a vegan potluck Halloween party this weekend so I decided to make a cupcake version of my mum’s blueberry vanilla sponge cake. Veganising recipes can be a hit and miss sometimes, but I hope you like my vegan gluten free cupcake recipe!
Vegan gluten free chickpea cacao cookies? Yes you read that right! A cookie with chickpeas. Lord have mercy!
I’m always looking for guilt free vegan gluten free snacks that I can enjoy; snacks that are clean, low in fat and have some protein as well. I seldom find these ready to buy so I decided to start making my own. I have a love affair with quinoa – seeds, flakes, you name it – so it was the first ingredient on my list. These vegan gluten free quinoa cookies are easy and delicious!
Ever since my favourite gluten free bread brand started adding eggs into their recipe I’ve been thinking about making my own. I’ve been wanting to create something with my favourite flours. This vegan gluten free bread recipe uses buckwheat, millet, chickpea and coconut flour to achieve an airy, flavoursome bread.
This raw vegan ravioli recipe is so easy to make and it results in a delicious meal. I could eat this all day, it was super tasty.
This is a light and moist bliss ball using prunes instead of dates. I created the bliss ball recipe from items I had in the kitchen, you could say it was an inspired moment brought along by my (unusual) craving for something sweet. Apart from prunes (and raisins in Pura Veda) there are no other sweeteners so these bliss balls and good for someone who isn’t a huge fan of the sugar hit that dates provide.
This roast pumpkin spiced soup recipe is really a way to sneak tofu into our food without my husband noticing. He’s a pumpkin fan and not fond of tofu so I saw this a wonderful opportunity.
This pumpkin soup is also full of vegetable goodness, with spinach and zucchini sneaked in for good measure. I used indian biryani paste as a way to spice things up a little. I’m not a natural in the kitchen so I use spice pastes where possible. There ain’t nothin wrong with a bit of help!
The roast pumpkin gives the soup a wonderful caramel taste. I served this with quinoa chia bread with hummus and olive oil. The garnish is some paprika, pink himalayan rock salt and crushed pistachios. YUM!