Raspberry Pancakes with a Vegan Caramel Sauce

Ingredients:   Pancakes: 1 x Protein Pancake Mix by Boutique Bake 400ml of Almond or Other Dairy Free Milk 2 mashed ripe bananas 125g of Raspberries, chopped in half   Salted Caramel Topping: 15 Dates 4 Tablespoons of warm water (Add 1 more depending on dryness) A pinch of Sea Salt   Maple Pecans 1 dessert spoon of Maple Syrup A large handful of pecans Pinch of sea salt   Toppings 125g of raspberries, sliced in half Half of a pomegranate Drizzle of Maple Syrup

Method

1.  
2. Preheat oven to 180oc / Gas Mark 4. Line an oven proof dish with greaseproof paper.
3.  
4. Place pecans on tray and drizzle over maple syrup and sea salt.
5. Bake for 10 mins until golden (Make sure to keep an eye on the pecans as they will burn easily!)
6.  
7. Chop into small pieces and set aside until serving
8.  
9. Next it’s time to make our caramel sauce, place dates, salt and warm water into a food processor and blitz until completely smooth. This will take 5-10 mins.
10.  
11. Once blitzed and completely smooth, set aside until serving
12.  
13. Pour your Pancake mix into a large mixing bowl and add in wet ingredients.
14.  
15. Mix well until there are no lumps! (If using the vegan version, mash/blend the bananas really well before adding to mix)
16.  
17. Slice the raspberries in half and add them into batter. Mix well!
18.  
19. Heat a frying pan over a high heat and add a small amount of coconut oil to grease the pan. 

           
           Once hot, reduce to a medium heat and add 2 dessert spoons of the batter. 

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Beluga Lentils with Winter Squash, Parsnips and Tofu Feta

This meal using season winter vegetables and legumes was not only very nutritious but also very delicious.

Serving Size: 4

Ingredients:

• 1 ½ cups beluga lentils
• ½ medium winter squash (red kuri etc.), de-seeded and sliced
• 3 medium parsnips, peeled and sliced
• 8 ounces tofu feta cubes
• 2 teaspoons vegetable bouillon powder
• bay leaves
• ½ cup balsamic vinegar reduction

Directions:

1. Pre-heat the oven to 375°F/190°C.
2. De-seed and Cut the squash.
3. Slice in long, narrow slices.
4. Peel the parsnips, slice in similar long slices.
5. Place the squash and parsnips on a baking tray with parchment paper.
6. Lightly brush the slices with olive oil and place in the oven to bake until soft (about 25 – 30 minutes.)
7. Place the lentils in a soup pot.
8. Cover with water.
9. Add the vegetable bouillon powder and bay leaves.
10. Bring to a boil and then turn the heat down to a rolling simmer.
11. Cook the lentils until soft, but not mushy.
12. Heat a frying pan with 2 tablespoons of cooking oil.
13. Place the tofu feta cubes in the oil and heat to warm.
14. When the lentils are done, drain off the extra liquid.
15. Serve the lentils on individual plates.
16. Remove the vegetables from the oven and place a few slices of each on the lentils.
17. Add some feta tofu pieces around.
18. Drizzle some of the balsamic vinegar on top and sprinkle a few chives as garnish.

Related Posts:

• Orange Risotto with Tofu, Winter Squash and Apricot
• Winter Squash, Apple Risotto with Smokey Tofu Pieces
• Beet Salad with Plums and Tofu Feta
• Red Cabbage Waldorf Salad with Golden Raisins and Tofu Feta
• Roasted Sweet Potato Salad with Red Grapes, Dried…

The post Beluga Lentils with Winter Squash, Parsnips and Tofu Feta appeared first on Vegalicious Recipes.

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Moroccan Inspired Cinnamon Spiced Chia Pots with Fig and Pistachio Crumb

I have been working in the events industry for a decade, but hosting a memorable dinner or event is in my blood. My family are an eclectic bunch of creative, passionate and colourful personalities and for as long as I can remember we have gathered over hearty and lengthy meals to laugh, support, bicker, confide and celebrate. For me, the dinner table is a place where hosting friends and family is done with consideration, warmth, good humour and grace. 

I really hate to jump on the complain train, but winter is a hard slog. Or at least it can be, not only for your mind, but also your body. We binge, we indulge, we crave stodgy comfort foods to warm us up and get us through the January blues.  Before we succumb to the depths of despair however, I’m happy to share a quick and easy little recipe that can double up as a breakfast or midday snack, and is both warming, seemingly indulgent but gloriously healthy all rolled into one. It’s a cosy, colourful and nutritious little number that takes inspiration from sunnier climates, a Moroccan inspired dish that is bursting with sunshine in all of its warming spiced glory. I am more than confident that this recipe will restore you with, if not the joys of Christmas, at least the promise of Spring. Enjoy!

 Cinnamon spiced chia pots with fig and pistachio crumb (vegan)
 
 

• 2 x cups of almond milk
• ½ cup of chia seeds (black or white chia work equally well)
• ½ tsp ground cinnamon
• ½ tsp vanilla extract
• 2 x tsp coconut sugar (honey or agave nectar will work well also)
• 2 x ripe figs
• Small handful of pistachios, roughly chopped
• Pinch of edible dried rose petals (available in the baking section of supermarkets)
• Honey to drizzle (optional)

 

1. Gently heat the almond milk over a low heat in a small saucepan, being careful not to boil
2.  
3. Add the chia seeds, vanilla extract and cinnamon and stir for 3-5 minutes until thickened
4.  
5. Add coconut sugar or alternative sweeteners to taste
6.  
7. Pour into medium glass and allow to cool slightly
8.  
9. Chop the jammy figs into rough chunks and scatter over each pudding with the pistachios and edible rose petals
10.  
11. Drizzle a small amount of honey over the top for shine and extra sweetness
12.  
13.  

About Jenna

Drawing on my experience as an events professional and my personal passions in creating memorable dining experiences for family and friends, Chapel Lane was born.  Chapel Lane represents an imagined destination where like-minded creatives come together to collaborate, create and celebrate. I handcraft foodie experiences to honour those moments in life that call for special attention. Whether it be a dinner party at home, a wedding or a product launch, I take a very tailored approach and offer bespoke experiences to suit every brand or individual.
 
I also hold regular workshops covering home entertaining tips in various locations around Surrey and London, as well as filming for my YouTube channel “Chapel Lane & Friends”, which covers various topics on how to style and deliver wonderful experiences for friends.  I hope to provide insight into the thousand small gestures that collectively make an occasion a special one so you too can spoil your loved ones in the comfort of your own home.

www.chapel-lane.com
@jennalelsby @chapel_lane_events    
YOUTUBE: Chapel Lane & Friends

 

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Chocolate Coco Smoothie

Savour this malty chocolate number from Vega! A protein and fibre-rich start to the day, with a hefty hit of potassium to boot.
Serves 1 | 5 Minutes Prep Time
By Vega®
 
When chocolate meets coconut - is there a better taste flavour…? Let your New Year’s Resolutions include this smoothie recipe!
 
Ingredients
 
375 mL coconut water
1 scoop (36 g) Chocolate Vega® Essentials  
2-3 cubes vegan dark chocolate
30 g coconut flakes
1 frozen banana
 
Preparation

1.  
2. Add all ingredients to a blender, except the chocolate, and blend until smooth.
3.  
4. Add the chocolate and blend lightly to create small chocolate chunks.
5.  
6.  

For more delicious recipes by Vega® make sure to follow them on Instagram, Twitter (@VegaTeam_UK) and Facebook! 

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Super Slaw – Winter Coleslaw with Apples and Dried Superfruits

Coleslaw is one of our favorite salads to enjoy. It’s not just for summertime, picnics and the beach. Winter slaws include apples, or can also use citrus. This time we enjoyed the sale with apples and many dried berries.

Ingredients:

for the salad:

• 4 cups green cabbage, finely shredded
• 2 carrots, peeled and grated
• 2 organic apples, cored and chopped into bite sized pieces
• 6 ounces dried super fruits (blueberries, aronia berries, cranberries, cherries, raisins, goji berries, blackcurrants)
• ¼ cup sunflower seeds

for the dressing:

• ½-¾ cups non-dairy yogurt
• ¼ cup orange juice
• splash lemon juice
• pinch salt
• 3 tablespoons elderflower syrup (or other vegan sweetener)
• ½ tablespoon poppy-seeds
• pinch cinnamon (optional)
• garnished with Aztec sweet herb

Directions:

1. Shred the green cabbage and place in a large bowl.
2. Peel and grate the carrots
3. Chop the apples and gently mix into the sale.
4. Add the medley of dried berries and toss again to mix.
5. Mix the dressing ingredients together in a small bowl. If you like a thicker dressing add more non-dairy yogurt, if you prefer it more thin, add a bit more orange juice.
6. Our the dressing over the coleslaw and mix well. It is best eaten right away. If you are taking the salad to a party, it is best to wait with the dressing until shortly before serving.
7. We garnished the salad with a few leaves of the Aztec sweet herb Phyla scaberrima. We have it over-wintering on our windowsill. Any mint leaves would also be nice as garnish.

Notes:

We are fortunate to have elderberry bushes. One can harvest the flowers (also very healthy) as well as the berries. The flowers make a very flavorful syrup very easily so we have that on hand through the winter months.

 

Related Posts:

• Review: Kohlrabi Slaw
• Savoy Cabbage Slaw with Poppy-Seed Dressing
• Tofu, Nut and Dried Fruit Terrine with Orange…
• Asian Slaw Salad with Fava Beans, Cashews and Spicy…
• Roasted Sweet Potato Salad with Red Grapes, Dried…

The post Super Slaw – Winter Coleslaw with Apples and Dried Superfruits appeared first on Vegalicious Recipes.

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Mira Manek's 'Winter's Golden Chai'

A steaming hot winter warmer freckled with the flavours of India and pepped up by the healing and energising properties of ginger, black pepper, turmeric and cinnamon
I just have to hear the word chai and I can almost smell the ginger fired cinnamon infused spice. Here, I’ve just spiced up a simple turmeric milk with an enriching blend of healing spices. At home, I have a blend of seven spices which I usually stir into my cup of tea to make an easy masala chai, the first recipe in my book in fact! but there’s simple ways to spice up your brew, grating ginger, sprinkling a little pepper, adding a dash of cinnamon. So here’s something you can easily make at home.
 
1 mug of almond, oat or any milk you prefer
1/4 teaspoon ground turmeric
1 teaspoon grated ginger
tiniest pinch of black pepper
Generous pinch of cinnamon (and cardamom if you have it)
1-2 dates (or, if not blending the mixture, then use 1 teaspoon of brown sugar, coconut sugar, maple syrup or agave nectar)

Boil together all these ingredients so that the flavour of the ginger really comes through, then blend together in a high-speed blender for extra froth and so that the dates and ginger get blended. If not blending then you can use brown sugar or any other sweetener as mentioned in the ingredients. Then simply sieve into a mug (or leave the ginger pieces if you like to chew them) and drink. 


ABOUT MIRA MANEK
Mira Manek is giving Indian food a facelift, making it lighter, brighter and healthier with her cookbook Saffron Soul and her sell-out Indian supperclubs, feasts and yoga brunches in London. Mira’s debut cookbook Saffron Soul is a celebration of flavourful home-cooked Indian food, bringing together her grandmother’s and mother’s traditional Gujarati thalis with her own modern inspired dishes. From beetroot coconut curry and masala grilled aubergine to shiro and saffron lime cheesecake, Saffron Soul covers a whole array of easy to make, beautifully photographed dishes, taking the spice box out of the context of curries and daals and into our modern day life. Mira is all about making Indian spices and food more accessible to all, and Saffron Soul is the start of that!

 

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Vegan Chocolate Brownies

Doisy & Dam put a superfood twist on a classic vegan bake
These vegan brownies are soooo delish. Just make sure you keep an eye on them when cooking as a minute too long is the difference between gooey heaven and spongy cake.
 
Ingredients

·       200g D&D’s Maca, Vanilla and Nibs dark chocolate
·       170g self-raising flour
·       3 heaped teaspoons cocoa powder
·       180 g golden caster sugar
·       Pinch of Sea salt
·       5 tablespoons sunflower oil, plus extra for greasing
·       1 teaspoon vanilla extract
·       230 ml unsweetened soya or almond milk (obv we used Rude Health’s Ultimate Almond as we are obsessed)
·       200g pecan nuts chopped
·       50g cacao nibs raw or roasted
 
 
Method

1. Preheat yo’ oven to 180ºC/350ºF/gas 4. Line a 20cm square (roughly) baking tin with greaseproof paper, use a little bit of oil in the tin before putting the paper in so it sticks neatly.

2. Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water.

3. Break 150g of chocolate into the bowl and allow it to melt, then set aside to cool slightly/place choc in a microwaveable bowl and give it short 40 second blasts in the microwave stirring each time until it melts.

4. Sieve the flour and cocoa powder into a large bowl, then stir in the sugar and a good pinch of salt.

5. Stir in the oil, substitute milk, vanilla extract and melted chocolate until combined.

6. Dip finger in mixture to try because you just can’t help yourself.

7. Roughly chop and stir in the remaining chocolate and most of the pecans, saving some to make the top look pretty. Pour the mixture into the prepared tin, spreading it out evenly. Sprinkle over the remaining pecans, then place into the oven for 20-25 minutes. Leave to cool for around 5 minutes, turn out onto a wire cooling rack.

8. Gobble them up.
 

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