Author Archives: Vanessa Y

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Vegan Brownies!

 

Vegan Brownies!

These vegan brownies are easy and fun to make! Me and my friend tried this recipe out at her house, and it was a huge success. So ditch that pre-made brownie batter and try this out yourself ,you might just be a professional brownie maker without even knowing it.

Course Dessert
Cuisine American
Keyword brownie, brownies, chocolate, cocoa, coconut, dessert, flavor, healthy, recipe, recipes, vegan, vegetarian
Cook Time 20 minutes

Ingredients

  • 110 g plain flour
  • 20 g cocoa powder
  • 3/4 tsp baking powder
  • 10 g desiccated coconut
  • 80 g brown sugar
  • 50 g golden syrup
  • 120 g soy milk
  • 15 drops vanilla extract

Instructions

  1. To begin with, preheat the oven to 180°C (360°F).
  2. Sift the flour, the cocoa powder, and the baking powder into a bowl.

  3. Add the coconut, the sugar, the syrup, the milk and the vanilla into the bowl, and whisk the ingredients to combine them, and complete the batter.
  4. Pour the batter into a greased 20 centimetres (8 inches) round pan, and bake the brownies for 20 minutes in the preheated oven, remembering to rotate the pan halfway through the cooking time.
  5. Before removing the brownies from the oven, pierce them with a toothpick to ensure that they are cooked. If they are, the pick will come out dry and with no mixture on it.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Original source= Vegan Society


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Blackberry Bakewell squares

 

Blackberry Bakewell squares

At tasty vegetarian dessert

Course Dessert
Keyword dessert, vegetarian
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 16 squares
Calories 390 kcal

Ingredients

  • 80 g butter
  • 150 g digestive biscuits
  • 200 g blackberry jam warmed
  • 200 g blackberries
  • clotted cream to serve

For the filling

  • 250 g butter softened
  • 100 g golden caster sugar plus extra for sprinkling
  • 5 eggs beaten
  • 250 g ground almonds
  • 2 tbsp self-raising flour

Instructions

  1. To make the base, melt the butter, then sizzle until it turns a nutty brown if you want some extra flavour. Blitz the biscuits into crumbs using a food processor, then add the melted butter and blend to mix. Press the crumbs into a lined 20cm square tin, then chill until set. 
  2. Make the filling by beating the butter and sugar together until light and fluffy. Add the eggs one at a time, tip in the flour and almonds and continue beating, then spoon into a piping bag.
  3. Heat oven to 180C/160C fan/gas 4. Remove the tin from the fridge, then spread over the jam, leaving a gap around the edge. Pipe the filling mixture on top, making sure you start with the edge around the jam. Press in the blackberries, sprinkle over the caster sugar and bake for 45-50 mins. The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool. Can be made the day before and kept, wrapped, at room temperature. Bring to the picnic in the tin, then cut into squares and serve with a large spoonful of clotted cream.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: Original recipe


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Berry Smoothie Bowl Recipe

 

Smoothie Bowl Recipe

Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 214 kcal

Ingredients

  • 1 cup Organic frozen mixed berries
  • 1 small ripe banana sliced and frozen
  • 2-3 tbsp light coconut or almond milk
  • 1 scoop plain or vanilla protein powder optional*

Toppings

  • 1 tbsp shredded unsweetened coconut desiccated
  • 1 tbsp chia seeds
  • granola (optional)
  • fruit (optional)

Instructions

  1. Add frozen berries and banana to a blender and blend on low until small bits remain - see photo.
  2. Add a bit of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency 
  3. Scoop into 1-2 serving bowls (amount as original recipe is written // adjust if altering batch size) and top with desired toppings (optional). I prefer chia seeds, hemp seeds, and coconut, but strawberries, granola, and a nut or seed butter would be great here, too!

  4. Best when fresh, though leftovers keep in the freezer for 1-2 weeks. Let thaw before enjoying.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source :https://minimalistbaker.com/favorite-smoothie-bowl-5-minutes/


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Vegan Philly Cheese Sandwich

 

Vegan Philly Cheese Sandwich

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword cheese, food, healthy, lunch, philly, recipe, sandwich, tasty, vegan, vegetarian
Servings 2 people

Ingredients

  • 1 large red bell pepper thinly sliced into strips
  • 1 medium sweet onion sliced
  • 1/4 tsp black pepper
  • chipotle or cayenne powder for heat salt to taste
  • 1-2 tsp olive oil
  • 2 tbsp hatch chillies diced (canned)
  • optional: 1 small Anaheim chili, sliced (or any spicy chili - jalapeno works too)
  • 2-5 tbsp vegan cheddar cheese
  • 3/4-1 cups seitan strips
  • fresh cilantro, chopped, fresh tomato, sliced fresh chilies or jalapeno (garnish)

Instructions

  1. Prep your rolls and warm in the oven to toast. Tip: brush inside and/or outside of bread with olive oil if you'd like.

  2. Prep your veggies

  3. Add oil to skillet and heat over high heat.

  4. Add peppers, onions and optional chilies. Cook until the edges begin to blacken and the onions begin to caramelise. Add in the spices, pepper and salt during cooking process.

  5.  When veggies are just about done, add in the cheese and watch it melt over top the veggies. Transfer this veggie / cheese mixture carefully to a sheet of foil or plate.

  6. While pan is still hot, add another small splash of oil and add the seitan strips. Saute until the edges blacken. If your seitan is already seasoned (As mine was) you can just add in some extra spices to taste if desired. Pepper, spicy cayenne, nutritional yeast - whatever you'd like.

  7. Add the veggies + cheese back to the hot skillet and toss with the cooked seitan. Remove from heat.

  8. Add the filling to the rolls. Garnish with the fresh cilantro, tomato and green chilies. Pepper too. Serve hot!

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: http://kblog.lunchboxbunch.com/2012/09/vegan-philly-cheese-sandwich.html

 


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Strawberry Colada Smoothie

 

Strawberry Colada Smoothie

Effortless non-alcoholic recipe thats perfect for the summer : )

Course Breakfast, Drinks
Keyword chilled, coconut, colada, drinks, fresh, healthy, recipe, strawberry, summer, tasty
Servings 2 people

Ingredients

  • 8 oz Fresh strawberries chilled,hulled
  • 1 ripe banana peeled,frozen
  • 1 1/2 cups frozen pineapple
  • 5.3 oz coconut Greek yoghurt
  • 1 /12 cups Unsweetened coconut milk beverage

Instructions

  1. Pulse strawberries in a food processor until well pureed.
  2. To a blender add banana, pineapple, coconut Greek yogurt and 1 1/4 cups coconut milk. Pulse until well blended, adding an additional 1/4 cup coconut milk as needed.
  3. Spoon pineapple mixture into glasses filling about 1/3 full then add a spoonful or two of the strawberry mixture, swirl lightly with a butter knife then repeat twice more. Serve immediately.
  4. Alternately, all ingredients can be blended together in a blender versus processing strawberries separately.
  5. *Light canned coconut milk can also be substitute just blend 1:1 with water.

Recipe Notes

Such a simple yet delicious drink, and its a great way to stay cool in the summer sun!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: https://www.cookingclassy.com/strawberry-colada-smoothie/


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Creme Caramel

 

Caramel Creme

A stylish gluten-free dessert which everyone will most definitely enjoy!

Course Dessert
Cuisine French
Keyword advanced, caramel, creme, dessert, diy, flan, food, french, recipe, recipes, simple, tasty
Prep Time 6 hours 40 minutes
Cook Time 50 minutes
Total Time 7 hours 30 minutes
Servings 6 people

Ingredients

  • 1 1/4 cups caster sugar
  • 300 ml thickened cream
  • 1 1/2 cups milk
  • 1 tsp vanilla extract
  • 6 eggs

Instructions

  1. Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

  2. Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.

  3. Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.
  4. Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

Recipe Notes

This is an advanced recipe, so you (might) need a bit of practice before you get the perfect creme caramel like the ones you see on Google images. Nevertheless you could be a dessert making pro without even knowing it!

Not suitable for vegans.Contains gluten and dairy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Original source: Here

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


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Sizzling Steak Fajitas

 

Sizzling Steak Fajitas

Quick and easy steak fajitas that everyone will surely love!

Course Main Course
Cuisine Mexican
Keyword dinner, fajita, lunch, recipe, steak, tasty
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 300 g lean beef steak cut into thin strips
  • tbsp extra virgin or sunflower oil
  • 2 yellow peppers sliced and deseeded
  • 2 red peppers sliced and deseeded
  • 2 red onions cut into thin wedges
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 400 g kidney beans drained and rinsed
  • 200 g cherry tomatoes halved
  • ½ red chilli flakes
  • 25 g fresh coriander
  • lime wedges for squeezing
  • 4x40 g white or wholemeal flour tortillas warmed, to serve
  • 2 little gem lettuces trimmed and shredded, to seve
  • 6 tbsp natural yoghurt to serve
  • sea salt and ground pepper

Instructions

  1. Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat.
  2. Add the remaining oil, peppers and red onions to the pan and stir-fry for 5–6 minutes, or until only just softened. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2–3 minutes, or until the beans and beef are hot.
  3. Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly.

  4. Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

https://www.bbc.com/food/recipes/sizzling_steak_fajitas_04117

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

https://www.bbc.com/food/recipes/sizzling_steak_fajitas_04117


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Getting Your Kids to Eat Healthy

Patience, perseverance, and a little bit of creativity will go a long way in making your kids eat healthy food for children. It is not surprising that your little ones are perhaps the most notorious picky eaters to date. Children prefer to eat unhealthy food options if you tolerate them. However, that shouldn’t always be the case. Now is the best time to build a solid foundation for proper nutrition by teaching and encouraging them to eat healthy food for children. Always remember that healthy food for children consists of a variety of food combinations from the four major food groups. As long as you are able to strike a balance with all the food groups – dairy, meat protein, fruits, vegetables, and grains – you’re all set. Here are some useful tips to get you started.

Introduce New Food Flavours One Step At A Time

Don’t allow your children to get in a food rut. Avoid serving them the same meal over and over again. Start by browsing or reading through recipe ideas from books, magazines, and even online. Gradually introduce new food flavours, pairings, and recipes each week in combination with their favourite food. You can start with greens. Dice new vegetables and incorporate them with their favourite food like pasta, soup, omelet, or casserole. Just make sure to mix it up every week by introducing new ways to cook veggies with their favourite meals.

Involve Your Kids in Food Preparation

The next time you go to the supermarket, bring your kids along and encourage them to choose their own fruits and veggies. In cooking healthy food for children, invite them to help you with the preparation. Nothing too high profile. You can ask them to wash the produce, stir the soup, or even help make fresh pasta at home. This is an excellent way to make your kids appreciate the fun side of cooking and eating, while also teaching them basic cooking skills. Studies have shown that children are more likely to eat the food that they helped prepare.

Do Not Radically Eliminate Desserts or High-Fat Foods

The key to healthy food for children, just like adults, is moderation. There is no need to completely ban ice cream or fries from your kids diet. If you do, it will only make them want more of these foods. What you need to do is make sure they know what’s good and bad for them. There’s always a room for sugary desserts or oily foods every so often. Teach them the value of small portions for these kinds of foods, or better yet find healthy alternatives that would still allow them to enjoy the same flavour without compromising the nutritional value.

Be Creative in Plating and Serving

We all know how children are enticed by anything visual especially colours. Apply that in food. Have as much colour variations as you can when serving them their meals. You can even go as far as creating art pieces with their fruits and veggies. Invite them to join you in making the most visually appealing meals. Fruits and vegetables are already colourful ingredients. All you need is some creativity in plating and serving. Kids love dips. Why not create a delicious, low-fat veggie dip that will entice them to eat their greens and fruits.

Do Not Bribe Your Kids Into Eating Their Veggies

Contrary to popular belief, bribing kids to eat their vegetables can do more harm than good. Do not bargain with your kids with rewards such as having a full-on sugary dessert after eating vegetables etc. This will only heighten negative food associations where vegetables are requirements and desserts are fun, delicious rewards. Children tend to bring these negative associations with them towards adulthood. Just encourage them to eat one bite. Do not give up. They may not like it immediately but that doesn’t mean they are going to hate it forever.

Be A Role Model of Healthy Eating

This is a critical aspect of teaching your kids to eat healthy. Set a good example for them now as they are most likely to remember their parents words, attitudes, and habits about healthy eating. Let them see what they are missing. Eat your fruits and veggies; and let them know how delicious and nutritious it is. You can go overboard and use your acting skills if you want. Children are observant and keen about the elders around them. Be that fun-loving, healthy eater they would want to emulate as they grow older.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Article Source: http://EzineArticles.com/6417212