Vegan Chocolate Hot Cross Bun Ice Cream Sandwiches

Change it up this Easter with a celebratory chocolatey twist on a seasonal classic

Makes: 6

Dry ingredients:
255g plain flour
1 tsp mixed spice
1 tsp cinnamon
1/4 tsp salt
80g Love Cocoa Ecuador 70% Organic Dark Chocolate, finely chopped

Wet ingredients:
4 tbsp vegan butter, melted – or you can use coconut oil
150ml plant-based milk of choice, warmed
7g sachet of yeast
3 tbsp coconut sugar – or you can use brown sugar
Vegan ice cream to serve - we love Booja Booja

For the crosses:
Use more melted chocolate to create the crosses

Method:

• Heat the milk until it’s slightly warm, but not too hot or it will kill the yeast. Pour into a bowl and mix in the sugar and yeast. Leave to the side for 10 minutes to allow the yeast to grow.
• In a larger bowl, mix together the flour, spices, salt and chopped chocolate.
• Fold in the yeast mixture and melted butter/coconut oil. Mix until a dough forms and then kneed for a couple of minutes. Add more milk if needed.
• Cover with cling film and a towel. Leave in a warm place for 1-2 hours to rise.
• Once the dough has doubled in size, divide into 6 balls and arrange in a lightly oiled tin/baking dish. I used a loaf tin. Cover and leave to rise again for 20 minutes.
• Preheat your oven to 190*C (170*C fan assisted) and bake for 25-30 minutes. Leave to cool completely before creating the crosses.
• Use melted chocolate and a piping bag (or a spoon) to create the crosses.
• To serve – Halve a hot cross bun and place a scoop of your favourite ice cream (I recommend chocolate!) on the bottom half then sandwich with the top half.

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Review: Warm Potato And Purple Cabbage Salad

The end of winter, early spring is a difficult time to find fresh veggies for meals up north in the colder climates . Cabbages and potatoes are always staples one can count on. This is an unusual potato salad that really tasted great.

We found the recipe at Kim D’Eon’s food blog. I love the colors of the purple cabbage and the light creamy colors of the potatoes with just a hint of green here and there. The flavors of the dressing are delicious and light. As it will still be a couple of months before fresh green vegetables are available, we will enjoy this salad some more.

Related Posts:

• Spinach and Purple Potato Casserole
• Purple Potato Pancakes with Vegan Cheese Sauce
• Review: German Potato and Lentil Salad
• Warm Fall Salad with Walnut Maple Dressing
• Review: Potato Mushroom Stew

The post Review: Warm Potato And Purple Cabbage Salad appeared first on Vegalicious Recipes.

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One-Pan Green Frittata

Exclusive gut-boosting recipe from Lee Holmes in anticipation of the UK launch of her latest book, 'Supercharge Your Gut'
I really do enjoy a good one-pan dish, and this green frittata scores high on both simplicity and supercharged goodness. I’ll take any opportunity to cram more greens into my day, and this frittata is loaded with spring onions, spinach, kale and broccoli — all rich in micronutrients and compounds important for cleansing the gut, and giving a bile-moving blessing to your liver.

SERVES 4–6 
 
1 head of broccoli, chopped into florets
2 tablespoons extra virgin olive oil, plus extra to serve
3 spring onions (scallions), chopped
45 g (1½ oz/1 cup) baby English spinach leaves
3 kale leaves, centre spines and stems removed, then chopped
½ teaspoon ground cumin
1 teaspoon grated lemon zest
1 teaspoon lemon juice
12 free-range eggs, whisked
2 tablespoons nutritional yeast flakes
 
Preheat the oven to 190°C (375°F).
 
Bring a saucepan of water to the boil. Add the broccoli and blanch for 3–5 minutes, or until tender–crisp. Drain and set aside.
 
Heat the olive oil in an ovenproof frying pan over medium heat, then cook the spring onion for a few minutes, until softened.
 
Add the broccoli, spinach and kale and sauté for about 3 minutes, or until softened. Stir in the cumin, lemon zest and lemon juice.
 
Pour the eggs over, sprinkle with the nutritional yeast and transfer the pan to the oven. Bake for 30 minutes, or until the eggs are set and golden.
 
Carefully remove the pan from the oven — the handle will be hot! Dress with an extra drizzle of olive oil and a sprinkling of sea salt and serve.

(GF WF DF SF)

*We are so excited to be hosting Lee's upcoming UK Book Launch for her new book 'Supercharge Your Gut' in store on the 29th of March. If you'd like to join us, check out our event page.
 

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Delicious Gluten-free Waffles by Livia's Kitchen

The 25th of March is Waffle Day! Get on board with this Swedish tradition by rustling up the stack of gluten free & vegan waffles by one of our favourite ladies in the free-from treats game.
With Waffle Day coming up towards the end of the month, Livia’s Kitchen figured a delicious waffle recipe is in order! The recipe is super easy to make and the perfect treat to share with your friends and family. The texture of these gluten-free waffles is great because of the chewiness that you get from the ground almonds and the arrowroot really helps holding everything together. We know it’s all about the toppings so go all out with  dairy free ice-cream, jam, sauces and other treats!
 
This recipe makes one big Belgian waffle.
 
Ingredients:
1 cup Rebel Kitchen Whole Dairy Free Mylk (245g)
1 ½ tbsp coconut oil (23g)
1 tsp apple cider vinegar (3g)
½ cup oat flour (65g)
1 cup ground almonds (100g)
1 cup buckwheat flour (140g)
A pinch of salt
1 tsp arrowroot powder (5g)
¼ cup coconut sugar (40g)
1 tsp cinnamon powder (2g)
 
Method:
Put the coconut oil and coconut milk in a pan and melt it on a low heat. Once it’s melted take it off the heat and add the apple cider vinegar, mix and leave to the side.
 
Mix the oat flour, ground almonds, buckwheat flour, salt, arrowroot powder, coconut sugar and cinnamon powder in a bowl. Add the wet ingredients and combine everything.
 
Heat up your waffle iron and add the mix. Check it every now and then and once it’s coloured and crispy it’s ready.
 
Top it with your favourite toppings! We used Booja Booja vanilla ice cream, chocolate Biccy Boms, homemade cherry jam and homemade salted caramel sauce.



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Minestrone Vegetable Soup

Minestrone is one of my favorite soups. It is so adaptable. You can use whatever left over vegetables you have in the fridge, fresh from the garden, or frozen. It makes a meal in itself, or can be used as an appetizer or first course.

Serving Size: 4

Ingredients:

• 1 onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 3-4 cups water
• 1 vegetable bouillon cube
• 1 can kidney beans, drained and rinsed
• fresh mix of veggies like red bell pepper, carrots, broccoli, peas, corn etc. (alternatively you can use frozen veggies)
• ⅔ teaspoon basil
• 1 cup cooked chickpeas
• ⅔ teaspoon oregano
• ½-¾ cups vermicelli pasta
• ⅔ teaspoon paprika powder
• ⅔ teaspoon rosemary
• 1 can tomato paste
• 1 can crushed tomatoes
• lemon juice
• pinch red pepper flakes
• salt & pepper

Directions:

1. Using a large pot, sauté the onion in the olive oil.
2. Wash and cut all vegetables in bite size pieces.
3. Add the vegetables to the cooking onions.
4. Add water, vegetable bouillon, stewed tomatoes, beans, salt, pepper and herbs.
5. Simmer for 30 minutes or until the vegetables have softened.
6. Add the pasta and stir well to mix.
7. Add tomato paste and pasta and cook until pasta is soft.
8. Add a splash of lemon juice and the red pepper flakes.
9. Season to taste.
10. Serve.

Related Posts:

• Light Vegetable Barley Soup
• Winter Root Vegetable Salad
• Vegetable Ravioli and Mushroom Salad with Kale, Walnut Pesto
• TVP and Sauerkraut Soup
• Parsnip Apple Soup

The post Minestrone Vegetable Soup appeared first on Vegalicious Recipes.

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Introducing Planet Special..Coconut Oil Matcha

You’ve all heard of our coconut oil coffee; combining espresso, butter and coconut oil for a fat fuelled, great start to the morning. Now we’ve given our matcha latte a coconut oil makeover.
Combining ceremonial grade matcha green tea powder with coconut oil and butter this is a matcha latte taken to the next level.

All you matcha lovers out there already know why you drink it…its packed full of antioxidants in distinctly higher levels than normal green tea. Matcha contains caffeine, so you’ll still get the energy boost you get from your coffee but, importantly, it also contains L-theanine which alters the effects of the caffeine. This means you get all the good stuff but it helps you avoid the energy crash that you often get a while after your coffee.

This drink isn’t all about the matcha; the butter and coconut oil are really important too.  The key component here is the fat content of the butter and oil. Fat makes you feel fuller for longer, so starting the day with a dose of healthy fats will help you through to lunch without reaching for a snack. Fat also slows down the absorption of carbohydrates which helps to reduce insulin spikes and maintain a more consistent blood sugar.

All in all, we think this is a pretty great new drink! Combining the benefits of matcha tea along with healthy fats will give you a great boost at any time of day.

The Coconut Oil Matcha will be available at all of our stores throughout March and April.  If you would like yours vegan, just ask our team. 

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