Simple Oaty Cookies

I have made a very conscious effort recently to cut down on my waste, particularly my single use plastic waste. There are several ways I have started to do this, and I will share those in a separate post soon, but one way is to bake my own sweet treats instead of buying them. I love an oaty biscuit and knowing that the majority of said biscuits are vegan is very comforting. I have also given up chocolate and cake for Lent, so biscuits are currently my only source of sugary goodness. These soft, chewy cookies from Aine Carlin’s The New Vegan recipe book, are not only incredibly tasty, but so quick and easy to make. The only problem is that everyone else in my house thinks the same, so they disappear very quickly from my cookie jar!

 

Ingredients

80g oats

1 teaspoon baking powder

Pinch of salt

1 tablespoon coconut oil, melted

4 tablespoons maple syrup

1 teaspoon vanilla extract

1 banana, mashed

Handful of raisins

 

Method

  1. Preheat the oven to 180°C and line a baking sheet with baking parchment.

 

  1. Mix the oats, baking powder and salt lightly together in a large bowl until combined.

 

  1. Whisk the coconut oil, maple syrup, vanilla extract and mashed banana vigorously together until combined.

 

  1. Pour the wet ingredients into the flour mixture and gently fold together. Stir through the raisins.

 

  1. Drop a tablespoon onto the prepared baking sheet and flatten slightly. Repeat until all the batter is used – it should make about 7-8 cookies.

 

  1. Bake for 20-25 minutes. Remove from the oven and leave to cool completely on a wire rack. The cookies will keep for several days in an airtight container.

 

 

I post plant-based recipes that we love every Friday, so if you are interested in reading more, please click the ‘Follow’ button. If you like this post click the ‘Like’ button and leave a comment. I am also on Facebook and Instagram @frommissjtomrsp and Twitter @frommissjtomrs1.

 

Thank you for reading.

Mrs P x x x

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Creamy Mushroom Soup

A wonderful friend bought me the Deliciously Ella Plant-Based Cookbook for my birthday, which I was over the moon with. As an anniversary surprise, Mr P cooked a completely vegan 3-course meal using recipes from this book. For the starter he made the Creamy Mushroom Soup and it has been a firm favourite in our house ever since. We probably eat this soup at least once a week because we all love it so much and it is pretty straight forward and cost-effective to make. We always get in a lovely loaf of bread to eat with it, like the Ancient Grains loaf shown in the picture above, which compliments it perfectly.

Ella, of Deliciously Ella, is shown making this recipe on The Happy Pear YouTube channel https://www.youtube.com/watch?v=81wv69mylnA&t=264s if you want to watch how she makes this soup with them.

The recipe below is how we make it when using her cookbook.

 

Ingredients

Olive oil

1 large onion, chopped

2 garlic cloves, chopped

800g chestnut mushrooms, roughly chopped

1 tablespoon dried thyme

1 tablespoon vegetable bouillon powder

2 tablespoons pure coconut yoghurt, plus extra to garnish

Salt and pepper

 

Method

  • Add a drizzle of olive oil, the onion, garlic and a pinch of salt to a pan over a medium heat. Cook until soft, about 5-10 minutes.
  • Add the mushrooms, thyme and some pepper, cover the pan and leave for 10 minutes, giving them a stir every now and again. Once the mushrooms are soft, add 1 litre of water and the bouillon powder, stirring together. Bring to the boil before reducing the heat and leaving to simmer for 20-25 minutes.
  • Remove the pan from the heat when the mushrooms are soft and add the yoghurt. Blend together until smooth and stir in a little extra yoghurt to garnish before serving.

 

I advise anyone interested in a plant-based diet to get the Deliciously Ella Plant-Based Cookbook if you haven’t already got it. It contains so many inspiring recipes and makes vegan cooking even more enjoyable and incredibly tasty.

 

I post plant-based recipes that we love every Friday, so if you are interested in reading more, please click the ‘Follow’ button. If you like this post click the ‘Like’ button and leave a comment. I am also on Facebook and Instagram @frommissjtomrsp and Twitter @frommissjtomrs1.

 

Thank you for reading.

Mrs P x x x

Zucchini Spaghetti

I do feel very lucky to have a husband who enjoys cooking as much as Mr P and experimenting to create different meals for us. This recipe is one of his concoctions. He originally started to make it with bacon, cream and parmesan cheese, but has since altered it to fit in with a vegan diet. He has used plant-based cheese previously, but I have found I prefer it without. So, the recipe today is my favourite version, but you could add extras such as vegan cheese and more seasoning to flavour to your taste.

 

Ingredients

400g dried thin spaghetti pasta

1 small brown onion, coarsely chopped

2 garlic cloves, crushed

3 large zucchini, trimmed, coarsely grated

250ml plant-based cream (we use Alpro)

Pinch of oregano

Salt and pepper to season

 

Method

  • Cook the pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.

 

  •  Meanwhile, cook the onion in a large frying pan over medium-high heat for 5 minutes or until it softens. Add the garlic and zucchini and cook, stirring, for 2-3 minutes or until the zucchini softens slightly. Stir in the cream. Cook for 2-3 minutes or until heated through.

 

  • Add the zucchini mixture to the pasta and toss to combine with the oregano. Divide among serving dishes and season with salt and pepper.

 

 

I post plant-based recipes that we love every Friday, so if you are interested in reading more, please click the ‘Follow’ button. If you like this post click the ‘Like’ button and leave a comment. I am also on Facebook and Instagram @frommissjtomrsp and Twitter @frommissjtomrs1.

 

Thank you for reading.

 

Mrs P x x x

Kidney Bean Curry

This week I thought I would share my favourite recipe since becoming vegan. Growing up, I absolutely hated anything spicy. Even the hint of spice would lead to the ruining of a meal, but for some reason in the past year my favourite foods have consisted of very spicy curries and chilly. Taste buds do alter as you age, but I think my preference to spices has come about due to changes in my diet. I can’t explain why changing to a plant-based diet has had this effect. Perhaps, it is because many foods containing spices also happen to be meat and dairy free and this has caused me to have more exposure to them. I couldn’t say for sure, but my enjoyment of spicy food has caused me to love eating this Kidney Bean Curry. I found the recipe in the BBC Good Food Eat Well Vegetarian & Vegan Dishes book and besides it being incredibly tasty, it is so easy and cheap to make. It is a definite ‘rescue recipe’ when your cupboards are a bit barer and my whole family loves it.

 

Ingredients

1 tbsp vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

Thumb-size piece of ginger, peeled and finely chopped

1 small pack coriander, stalks finely chopped, leaves roughly shredded

1 tsp ground cumin

1 tsp ground paprika

2 tsp garam masala

400g can chopped tomatoes

400g kidney beans

Cooked basmati rice, to serve

 

Method

  1. Heat the oil in a large frying pan over a low-medium heat. Add the onion and a pinch of salt and cook slowly, stirring occasionally, until softened and just starting to colour. Add the garlic, ginger and coriander stalks and cook for a further 2 mins, until fragrant.

 

  1. Add the spices to the pan and cook for another 1 min, by which point everything should smell aromatic. Tip in the chopped tomatoes and kidney beans in their water, then bring to the boil.

 

  1. Turn down the heat and simmer for 15 mins until the curry is nice and thick. Season to taste, then serve with the basmati rice and the coriander leaves.

 

 

I post plant-based recipes that we love every Friday, so if you are interested in reading more, please click the ‘Follow’ button. If you like this post click the ‘Like’ button and leave a comment. I am also on Facebook and Instagram @frommissjtomrsp and Twitter @frommissjtomrs1.

 

Thank you for reading.

 

Mrs P x x x

Vegan Victoria Sponge

Since becoming a vegan, my family and I have tried and tested a number of new recipes. As with all cooking, some have worked and some haven’t. Knowing how useful it is to find good, tried and tested recipes that the whole family, vegan and non-vegan can enjoy, I thought I would start to share some of my plant-based food findings.

The first I want to share was actually discovered by my husband. He surprised me on Valentine’s Day morning with a beautiful vegan Victoria sponge cake. To my surprise, he had stayed up most of the night to bake this beauty, knowing how much I loved and missed eating cake since my diet change. I have enjoyed a few vegan cake variations when out and about, but it is a rarity that there is a dairy and egg free cake option on menus. So, when I was presented with this I was very excited, and I was right to be because it tasted amazing. I can honestly say if you weren’t told, you wouldn’t know there were no eggs in it and that it was made with dairy free butter. Even my omnivorous husband, who usually sticks his nose up to most things vegetarian or vegan, couldn’t get enough of it. So much so, we have now made the cake three times since Valentine’s Day.

The recipe my husband used was from the Tesco Real Food website and it is very straight forward and cost effective.

Recipe Link: https://realfood.tesco.com/recipes/vegan-victoria-sponge.html

 

Ingredients

For the sponge

  • 400g self-raising flour, plus extra for dusting
  • 1 1/4 tsp bicarbonate of soda
  • 250g caster sugar
  • 115ml sunflower oil
  • 400ml almond milk (or soya milk)
  • 3 tbsp golden syrup
  • 2 tsp vanilla extract
  • 4 tbsp strawberry jam
  • 150g strawberries, halved or quartered depending on size, to decorate

For the vegan buttercream

  • 200g dairy-free spread, plus extra for greasing
  • 175g icing sugar, sifted
  • 1 tbsp vanilla extract

 

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease and flour the sides and line the base of 2 x 23cm loose-bottomed cake tins.
  2. Sift the flour, bicarbonate of soda and sugar into a large mixing bowl and mix together. Whisk together the sunflower oil, milk, syrup and vanilla in a jug and pour the mixture into the dry ingredients, then whisk using a hand-blender for 2 mins until thick and creamy.
  3. Spoon the mixture into the prepared cake tins and bake for 35–45 mins until risen and cooked through. Remove from the oven and leave to cool for 15 mins in the tin, then remove and leave to cool completely on a wire rack.
  4. While the cakes are cooling, make the filling: beat together the spread, icing sugar and vanilla in a mixing bowl, cover and leave to firm up in the fridge until needed.
  5. Spread the jam evenly over one half of the cake, followed by two-thirds of the cream mixture. Top with the second cake, spread the remaining cream on top and decorate with the strawberries

 

The Tesco Real Food website has many more vegan recipes and is definitely worth a visit.

 

I will be posting plant-based recipes that we love every Friday, so if you are interested in reading more please click the ‘Follow’ button. If you like this post click the ‘Like’ button and leave a comment. I am also on Facebook and Instagram @frommissjtomrsp and Twitter @frommissjtomrs1.

 

Thank you for reading.

 

Mrs P x x x