Stir-fry Vegan Chickun, Broccoli and Red Pepper

This is a quick and delicious main meal that can be enjoyed any time of the year.

Serving Size: 4

Ingredients

• 12 ounces Vegan “chickun” pieces
• 1 large head broccoli, cut into florets
• 1 sweet red pepper, de-seeded and cut into pieces
• 1 red chili pepper, de-seeded and cut into small rounds
• 1 lime, sliced and juiced
• 2 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 red onion, sliced
• 1 white rice, cup
• 2 water, cups

for the sauce:

• 4 tablespoons tamari or soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon mirin
• thumb-sized piece ginger, peeled and grated
• 2 tablespoons cornstarch
• 2 spring onions, sliced

Directions:

1. Mix the ingredients for the sauce.
2. Cook the rice.
3. Cut the broccoli into florets (you can save the stems to make soup).
4. Place the broccoli in a steamer and steam al dente.
5. Meanwhile, slice the red pepper and red onion.
6. Place the red pepper pieces and sliced onion in a frying pan with the oil.
7. Lightly sauté or stir fry.
8. Add the steamed broccoli and the chickun pieces
9. Add the garlic and ½ of the red chili pepper pieces.
10. Pour the sauce over the meal and allow the sauce to slightly thicken.
11. Squeeze a bit of the lime over the meal, saving a slice for serving.
12. Serve the meal over whiter rice, garnished with sliced spring onions and a few pieces of the chili pepper and a slice of lime on the side.

Related Posts:

• Broccoli and Sweet Potato Stir-Fry
• Review: Healthy Vegan Asian Broccoli Salad
• Review: Broccoli & Lentil Salad with Turmeric Yogurt…
• Sweet Red Bell Pepper Spread Redoux
• Orange Bell Pepper Ginger Gazpacho

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Crunchy Curried Pea Salad with Apples Cashews and Water Chestnuts

This is a lovely crunchy salad that would be an asset to any table. it looks pretty enough for a holiday meal although is also lovely for a filling supper meal.

Serving Size: 4

Ingredients:

• 16 ounces fresh or frozen peas
• 6 ounces cashew nuts, chopped
• 2 spring onions, chipped
• 8 ounces water chestnuts, chopped
• 1 apple, peeled, cored and chopped
• 2/3 cup soyanaise
• 2 teaspoons yellow curry powder
• Salt and freshly ground pepper to taste

Directions:

1. If using fresh peas:
   1. Shell the peas.
   2. Bring a pot of salted water to boil.
   3. Cook the peas in the boiling water for just a couple of minutes, until the begin to soften, but have not lost their bright green color.
   4. Drain and put in cold water.
2. If using frozen peas, allow to thaw but cooking is not needed.
3. Chop the water chestnuts, cashews, and spring onions.
4. Alternatively you could also use a small red onion.
5. Chop the apple into a small bowl with water and a splash of lemon juice so that the apple does not discolor.
6. Combine the peas, green onions, cashews, apple pieces and water chestnuts in a serving bowl.
7. Mix together the soyanaise and curry powder in a separate bowl.
8. Gently stir the mixture into peas.
9. Add salt and freshly ground black pepper to taste
10. We garnished the salad with a few more cashew nuts and some chopped leek. You could also use chopped spring onion greens or chives.

Related Posts:

• Asian Slaw Salad with Fava Beans, Cashews and Spicy Peanut…
• Review: Curried Lentil and Apricot Salad with Arugula
• Warm Lentil Salad with Celery Root, Apples and Hazelnuts
• Zwiebelkuchen with Chestnuts and Sage Pesto
• Curried Rutabaga and Apple On Rice

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Our Rainbow Lattes

We’ve all been tempted by the infamous pumpkin spice latte to warm us up and make us feel festive.

Unfortunately most high street winter drinks are packed full of sugar, making sticking to your health goals and enjoying a break from your normal coffee routine difficult.

We have created a new range of speciality hot drinks to satisfy your taste buds and give you an added health boost. Something which is very important over the Winter Months! Our Rainbow Latte range is a combination of old favourites and brand new additions, hand crafted by our baristas.

MATCHA LATTE: the classic combination of matcha green tea and dairy free milk.

CACAO LATTE: our delicious almond cacao just with a new name! Raw cacao, coconut nectar and almond milk for your chocolatey fix.

TUMERIC LATTE: brighten up your day with this golden latte, a combination of turmeric, spices and brown rice milk

MUSHROOM LATTE: mushrooms are powerful things. This latte combines the benefits of mushrooms with dairy free milk.
 

PITAYA LATTE: a newbie adding colour to our range. Raw cacao butter, pitaya and hazelnut milk make this pink drink taste like a white hot chocolate.

SUPERFOOD COFFEE: you’ve tried our coconut oil coffee, now try this new superfood version of your coffee x. Espresso, maca, reishi and your milk of choice.

E3 LATTE: get the benefits of algae with this combination of E3 Live and brown rice milk. Don’t be put off by the blue colour, this drink tastes delicious too.

BONE BROTH: available in chicken and beef, this nutrient dense drink is a great winter warmer. 

 

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Wine Braised Fennel with Apples

This is an easy, yet elegant side dish that could adorn a holiday meal, or any other meal as well.

Serving Size: 4

Ingredients:

• 28 ounces fennel bulbs
• 1 tablespoon cooking oil
• 1 cup vegetable bouillon
• 1½ cups dry white wine, divided
• 1 cup soy yogurt
• 1 small yellow onion, sliced
• 1 apple, cored, peeled and sliced
• 1 clove garlic
• pinch white pepper
• pinch nutmeg
• pinch freshly ground black pepper
• 2 pinches ground fennel seeds
• pinch ground cardamom

Directions:

1. Slice the fennel in bite sided strips, reserving some fronds as garnish.
2. Slice the onion in similar slices.
3. Mince the garlic
4. Heat the oil in a large frying pan.
5. Saute the onion until it begins to soften
6. Add the fennel and sauté.
7. Add the vegetable bouillon and braise the fennel.
8. Add the minced garlic and fennel powder.
9. When the vegetable bouillon cooks off, add 3/4 cup white wine and turn the heat down to continue braising the fennel until it is al dente.
10. In a smaller sauce pan, add the soy yogurt and the rest of the white wine.
11. Add a pinch of salt, the ground cardamom and a pinch of ground fennel. Stir to mix well and heat the mixture
12. As the fennel become soft, peel and slice the apple and add the slices to the fennel.
13. Add the yogurt mixture to the fennel and apples and stir to mix well
14. Serve the dish garnished with a bit of freshly ground black pepper, nutmeg and some fresh fennel fronds.

Related Posts:

• Brussels Sprouts, with Apples, Red Onions and Walnut…
• Warm Lentil Salad with Celery Root, Apples and Hazelnuts

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Super-Cacao, Coconut & Cashew Mousse Cups

Makes 5 large cups 
Ingredients: 
For the chocolate: 

• 1/2 cup Aduna Super-Cacao powder
• 1/2 cup coconut oil
• 2 tbsp maple syrup
• 1/2 tsp vanilla powder 
• 2 tbsp cashew butter
• 1/2 tsp cinnamon 

• 1 tbsp vegan vanilla protein powder

For the mousse:

• 1/4 cup Aduna Super-Cacao powder
• 100g creamed coconut
• 1/4 cup homemade cashew milk
• 1/2 tsp vanilla powder
• 1 tbsp vegan vanilla protein powder

Method: 
 
- Place the silicon moulds in the freezer to cool.
-To make the chocolate, heat a saucepan on a low heat and melt the coconut oil. Once melted, add the rest of the ingredients and whisk with a fork until smooth and fully combined. 
- Once combined and fully melted, remove the moulds from the freezer and coat them with a layer of chocolate, ensuring the base and sides are well covered. Repeat for all the moulds and place back in the freezer.
- After 5 minutes the chocolate should have firmed so repeat this process to form a double chocolate layer. Place back in freezer.
- While they are setting start making the mousse filling. 
- To do this, place all the mousse ingredients in a blender and blend until smooth and creamy. 
- Once the cups have set, remove and fill them with the mousse mixture, but be careful not to overfill them as you will be sealing the cups with more chocolate. 
- Place the cups back in the freezer to set again for around 10 minutes, then remove and pour the final layer of chocolate on top to seal them. 
- Set in the freezer for another 10 minutes, then store in the fridge or freezer. 
- Enjoy! 
 

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Creamy Asparagus filled Puff Pastry Shells with Chervil

This is a quick and easy elegant holiday meal or first course. It would also be nice for a New Year’s brunch.

Serving Size: 4

Ingredients:

• 1-2 per person vegan puff pastry shells
• 2 cans white asparagus pieces
• 2 cups soy yogurt
• 1½ teaspoons vegetable bouillon powder
• ½ teaspoon dry mustard powder
• ½ teaspoon anise powder
• splash lemon juice
• salt and white pepper to taste
• handful fresh chervil

Directions:

1. Place the soy yogurt in a medium sauce pan.
2. Add the anise, dry mustard and vegetable bouillon powder.
3. Add ¼ cup of the liquid from the asparagus pieces.
4. Stir to mix well, and heat on a low heat to warm.
5. Add the asparagus pieces.
6. Add the lemon juice and season with salt and white pepper.
7. Chop the chervil as a garnish.
8. Place the pastry shells on individual plates. (Use 1 shell per person as an appetizer, or 2 shells per person as a main meal.
9. Spoon some of the asparagus mixture in each shell.
10. Garnish with the chopped chervil.

Notes:

We enjoyed orange glazed Brussels sprouts on the side.

Related Posts:

• Carrot and Chervil Soup
• Creamy Key Lime Tempeh and Mushroom Enchiladas
• Squash Puree Filled Portobello Mushroom Caps
• Baked Pears En Croute Filled with Vegan Spicy Caramel Sauce
• Mustard Soup with Asparagus

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6 Tips to Boost immunity to Help Avoid Colds and Flu

The UK Health and Safety Executive reported that in 2015 over 21 million days of work were lost due to illness. Students also lost a huge number of days due to illness which can be especially inconvenient during exam periods.
We all know how beneficial a healthy diet can be but here are a few other simple lifestyle tips which can help you avoid colds and flu.  Our first and most important line of defence is our immune system- it is the best insurance one can have when it comes to helping fight off illness so it’s important make sure it’s well looked after and in top working order.



1.     Eliminate refined sugar- it has been shown to compromise immunity. Reduce intake or substitute natural sweeteners like honey, coconut sugar, stevia or xylitol.
 
2.     Avoid coffee, it dehydrates the body and can deplete nutrients which can make one more susceptible to illness. Try herbal teas or matcha tea instead.
 
3.     Eat more protein. Carbohydrates, especially refined ones like white flour, spike sugar levels in blood due to their high glycemic index which stresses the immune system and encourages bacteria growth. Protein is key to helping strengthen the immune system.
 
4.     Take a good immune support supplement daily or at the first sign of illness (or when feeling run down). Bee Prepared immune formulas contain natural, plant based nutrients with proven benefits which are unique in that they are not usually found in a regular diet (including bee propolis, olive leaf , black elderberry, beta glucans, astaxanthin and acerola cherry). These effective ingredients support, but never over stimulate, the immune system. It is ideal for year round use and is suitable for most ages.
 
5.     Go easy on over the counter remedies. They often contain chemicals and synthetic ingredients which could be harmful to the liver in large amounts. There are lots of natural remedies which do no harm and are very helpful. Even simple honey has been shown to be one of the most effective cough suppressants.
 
6.     Exercise. Research has shown that those who exercise regularly have half as many sick days due to colds and flus as moderate exercise strengthens the immune system.



By UnBEElievable
 
 

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Vegan Christmas Sides: Roasted Vegetables with a Cashew Sauce

The life-giving energy of the sun in summer is captured within the root vegetables of winter.
Ingredients

• 1kg mixed winter vegetables, such as carrots, parsnips, fennel, pumpkin, squash, rutabaga, celeriac, turnips, swedes, small onions and small beetroots
• 400g small Maris Piper potatoes
• 4 tablespoons olive oil
• A bunch of woody herbs, such as thyme and rosemary
• Sea salt and freshly ground
• black pepper

For the cashew sauce

• 150g unsalted raw cashew nuts, soaked overnight
• 1 garlic clove
• 2 tbsp lemon juice
• 3 tbsp Nutritional Yeast 
• Pink Himalayan salt and freshly ground pepper

Method 
1. Preheat the oven to 220ÅãC/gas 7.
2. Trim, peel and cut up the vegetables coarsely but keep the smaller vegetables, including the potatoes, whole and the beetroots unpeeled.
3. Mix all the vegetables in a bowl, pour over the oil and about 11/2 teaspoons of salt, and mix thoroughly until all are lightly glistening with oil and salt.
4. Tip the vegetables into a baking tray and lay the herbs on top. Roast for about 30 minutes.
5. To make the dipping sauce, blend all the all the ingredients together until smooth. Season to taste.
Remove the herbs before serving, with the sauce on the side.

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Vegan Christmas Dessert: Chocolate & Salted Caramel Tart

By The Happy Pear
MAKES 12 SLICES

Ingredients
For the base:

• 150g walnuts
• 150g almonds
• 100g pitted dates
• 1. tablespoons vanilla extract
• 2 tablespoons coconut oil
• For the caramel layer:
• 300g pitted dates
• 150g almond butter/cashew
• butter/peanut butter
• 10–12 tablespoons water
• 10 tablespoons coconut oil
• a large pinch of salt

For the chocolate layer:

• 300g good-quality dark chocolate

Method
1. Line the base of a 24cm round non-stick springform cake tin with baking parchment.
 
2. To make the base, blend the nuts to a flour-like consistency in a food processor. Add the dates, vanilla extract and coconut oil and whiz again till the mixture resembles breadcrumbs. Press it really firmly into the base of the springform tin, making sure it’s evenly spread.
 
3. Put all the ingredients for the caramel layer into the same food processor (it should be reasonably clean) and blend till super-smooth and caramel-like. This may take 5–10 minutes – you might need to add a little more water if it is a bit clumpy and isn’t blending.
 
4. Spread a really even layer of caramel on top of the base layer in the tin, doing your best to give a smooth top ready for the chocolate layer.
 
5. Gently melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl doesn’t touch the water. Remove from the heat and pour over the caramel layer. Spread evenly over the caramel.
 
6. Put into the fridge and leave to set until the chocolate is solid. Use a hot knife to cut this tart – it will help cut through the chocolate without it cracking.



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Vegan Christmas Starter: Miso Roasted Butternut Squash Soup

This soup boasts an amazing depth of flavour thanks to the addition of some beautifully intense barley miso paste.
Serves 4 DF V VE
 
Ingredients

• 1 large butternut squash (approx. 1kg)
• 21/2 tablespoons barley miso
• 1 tablespoon coconut oil, melted if solid
• 3 slices of ginger plus 15g peeled and finely grated
• 2 garlic cloves, peeled
• 1 red chilli
• 1 lime, cut into 4 wedges

Method 
1. Preheat the oven to 180°C/gas mark 4.
2. Peel and halve the butternut squash, discarding the seeds, and roughly chop into 2cm cubes. Place in a deep roasting tin.
3. In a small bowl, mix together 1 tablespoon of barley miso with the melted coconut oil. Pour all over the squash, mixing well.
4. Roast for 35–40 minutes, turning halfway through to ensure an even roast.
5. Meanwhile, prepare the stock. Place the slices of ginger, the garlic and red chilli in a saucepan with 850ml water. Bring to the boil and simmer with the lid on for 15 minutes. Remove from the heat and allow the flavours to infuse.
6. When the squash is ready, remove the aromatics from the stock and transfer to a blender with the roasted squash, remaining miso paste and grated ginger. Blend until very smooth and season to taste. Serve with the lime wedges

 

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