Foodie Friday: Vegan Mac & Cheese with Butternut Squash & Applewood Vegan Smoky Cheese (Dairy Free recipe)

It's the ultimate comfort food - Mac & Cheese. Few things hit the spot better when you're craving a big bowl of carbs and cheesy goodness and this recipe allows you to sneak in some extra veg as well, without missing out on any of the indulgence. Oh, and it's vegan too!

With the pasta shelves now being readily restocked by the supermarkets (hooray!) after the stockpiling madness of recent weeks, it's finally time that I feel able to share one of my favourite comfort food recipes to enjoy whilst in lockdown and beyond. 

I love everything about a classic Mac & Cheese but sometimes it can be a little heavy going, so this version includes some cleverly hiden veg (so it's great to share with fussy kids as you can't really taste it) and skips out all of the dairy to make it vegan. Don't worry though - it's still got an awesome layer of cheese thanks to the best vegan cheese out there - Applewood Vegan Smoky Cheese. Seriously, if you haven't tried it yet, make it part of your next essential shop ASAP. It's a game-changer!

This recipe is really easy, as most pasta-based meals are, and it's also amazing heated up the next day for a quick lunch with or without a salad - I'll leave that decision up to you ;)

Ingredients (makes 3-4 portions depending on how hungry you are):-

• 200g Macaroni Pasta
• 150ml Passata
• 250g Butternut Squash
• Generous handful of Petit Pois Peas
• 150ml Cashew or Almond Milk
• 1 tbsp Dairy-Free Butter
• 1 clove Garlic (peeled & crushed)
• 200g Vegan Cheese of your choice
• Pinch of Salt & Pepper to season
• Drizzle of Extra Virgin Olive Oil

Method

• Preheat the oven to 180C / Gas Mark 4. Cut the Butternut Squash into chunks and add to a baking tray with a drizzle of Extra Virgin Olive Oil. Roast for around 30 minutes until soft and tender. Alternatively, if you find it difficult to cut up Butter Squash, skip this step and get some ready chopped frozen Butternut Squash to use instead.
• Cook the Macaroni Pasta in a large pan of boiling salted water for 10-12 minutes. Drain and set aside.
• In a saucepan, add the Butternut Squash (roasted as above or frozen), 50g of the grated Vegan Cheese, Passata, Almond Milk, Dairy-Free Butter and crushed Garlic, and simmer over a medium heat for 10 minutes, until all of the ingredients are thoroughly combined. Next, use a hand blender or a potato masher to break down the Butternut Squash into the sauce so that you have a smooth consistency. Season with Salt & Pepper to taste.
• Add the cooked Macaroni Pasta to the sauce. Throw in a generous handful of Petit Pois Peas and stir to combine. Transfer to an ovenproof dish and top with a layer of the remaining grated Vegan Cheese. 
• Cook in the oven at 180C for around 15 minutes until the cheese is bubbling and golden. Serve immediately - enjoy!

Storage tip: Once thoroughly cooled, you can store any remaining Mac & Cheese in the fridge in an airtight container for about 2-3 days.

What's your favourite Mac & Cheese recipe?

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Foodie Friday: Healthier Snickers Bars (Vegan, Dairy-Free & Refined Sugar-Free) recipe

For this week's Foodie Friday, I've made a healthier, vegan, refined sugar-free and dairy-free version of one of my favourite childhood chocolate bars - Snickers!

This terrible weather has made me want to raid the cupboard in search of sweet, chocolatey snacks every evening and whilst I don't mind indulging every now and then, it was becoming a little problematic for my weight to be scoffing chocolate bars every single day. My metabolism just isn't what it used to be sadly!

So I decided to try my hand at making a healthier version of a Snickers bar and I'm really pleased by how these have turned out. I tested out a couple of 'raw food' recipes for them that I found online, but in the end, I decided to use roasted nuts as they gave the bars a much more realistic 'Snickers' flavour.

The date caramel on the top layer is just the most amazing thing ever, and even though the bottom layer is made from oats and coconut flour, it's still incredibly satisfying to eat - these really do hit the spot when you have a chocolate bar craving!

P.S: Don't be put off with the list of ingredients and the steps - these are actually VERY easy to make as you're mostly just blending and layering everything together.

Ingredients (makes around 6-8 bars)

For the date caramel layer:

• 10 Medjool Dates
• 75g Peanuts, unsalted roasted or raw
• 2 tbsp Peanut Butter
• 1 tbsp Tahini
• 50ml Coconut Oil, melted
• 40ml Maple Syrup
• 1 tsp Vanilla Extract
• Pinch of Himalayan Pink Salt

For the oaty base layer:

• 60g Wholegrain Oats
• 40g Coconut Flour
• 2 tbsp Rice Malt Syrup
• 40ml Almond or Cashew Milk
• 1 tbsp Coconut Oil, melted

For the chocolate flavoured coating:

• 100g Cacao Powder
• 200ml Cacao Butter, melted
• 60ml Maple Syrup
• Pinch of Himalayan Pink Salt

Method

• First, discard the pits from the Medjool Dates and add to a bowl. Pour hot water over them and allow to soak for at least 10 minutes to soften up. Drain and set aside.
• Add the Oats and Coconut Flour to a blender or food processor and blitz until you get a fine texture, and then add this to a mixing bowl.
• Next, add the rest of ingredients of the base layer to the mixing bowl - Rice Malt Syrup, Coconut Oil, Salt and Almond Milk, adding the Almond Milk a few tbsp at a time. Mix together with your hands to create a soft dough.
• Press the dough into a lined loaf tin, smoothing out the top and then place in the freezer.

• Now for the caramel layer - add all of the caramel ingredients, except the Peanuts, to a blender and blitz until smooth and creamy. Add a little water if needed.
• Remove the loaf tin from the freezer and carefully spoon the caramel layer on top. Sprinkle in the Peanuts and roughly smooth everything out. Return to the freezer for 3-4 hours.

• For the chocolate coating, melt the Cacao Butter in a heatproof bowl over a pan of simmering water, remove from the heat and sift in the Cacao Powder. Add the Maple Syrup and Salt, and whisk together so that you have a smooth and glossy liquid chocolate.
• Remove the loaf tin from the freezer and lift it out so that you can slice it into 6-8 bars. Dip each bar into the chocolate coating and place on a flat board that will fit into your freezer. Once all the bars are dipped, pop the board back into the freezer to set for 30 minutes.
• Once set, you can store the bars in an airtight tub in the freezer for up to a month - enjoy!

Serving tip: Don't fancy a whole bar? Cut them in half for smaller 'bites' and remove from the freezer to defrost slightly before eating.

Have you made healthier chocolate bars before?

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Foodie Friday: No Bake Salted Chocolate Pretzel & Peanut Butter Squares (Vegan / Dairy-Free recipe) #Veganuary

Happy Friday everyone! As today marks the end of a very successful Veganuary, I wanted to round off the month with a chocolatey sweet treat which is based on a simple no-bake recipe. These Salted Chocolate Pretzel & Peanut Butter Squares are seriously moreish so you have been warned!

Vegan desserts and sweet treats are often a lot easier to make at home than you may have previously thought, thanks to the ingredients being readily available from most supermarkets these days. It's simply the case of finding a like-for-like product such as dairy-free chocolate or a plant milk alternative to use instead.  

With this in mind, I wanted to share an easy no-bake recipe for Salted Chocolate Pretzel & Peanut Butter Squares as I feel it's a great recipe to try if you're new to veganism. They're also healthier than something you'd buy pre-made/prepackaged in the shops, and these yummy squares are the perfect size to pop into lunch boxes or to keep in the fridge for whenever you have a sweet snack craving.

I'm hopelessly addicted to that salty chocolate flavour sensation so these really hit the spot if you're a fan too!

Ingredients (makes 8-10 squares)

• 80g Salted Pretzels, plus extra for topping
• 80g Jumbo Rolled Oats
• 150g Medjool Dates
• 6 tbsp Peanut Butter
• 2 tbsp Maple or Agave Syrup
• 150g Dairy-Free Milk or Dark Chocolate
• 2-3 tbsp Dairy-Free Milk
• 1 tsp Coconut Oil

Method

• Line a brownie tin with baking paper and set aside.
• Place the Salted Pretzels, Oats, Dates, Peanut Butter and Maple Syrup into a food processor and blitz until everything comes together to form a rough dough-like texture.
• Add 2 tbsp of the Dairy-Free Milk and blitz again so that the dough feels sticky between your fingers. If it's still a bit dry or crumbly, add an extra 1 tbsp of Dairy-Free Milk and mix again.
• Transfer the dough to the lined brownie tin, using a spatula to spread it evenly and to smooth out the surface, pressing it firming into the tray. Set aside.
• Next, break up the Dairy-Free Chocolate into smaller pieces and place in a microwave-safe bowl with the Coconut Oil. Heat on medium-high for 20-30 seconds until mostly melted and then stir to ensure a smooth and glossy consistency.
• Carefully pour the melted Chocolate over the dough layer, using the spatula again to smooth it out so that it's an even layer. Finish with some broken pieces of Salted Pretzels and pop into the fridge for at least 2 hours to set.
• Once set, remove from the fridge and cut into squares. Enjoy!

Storage tip: Keep the squares in an airtight container in the fridge for up to 3 days.

Do you enjoy no-bake recipes?

[Recipe adapted from PlantBased magazine]

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Foodie Friday: Vegan Spaghetti Bolognese (Dairy-Free recipe) #Veganuary

It's been incredibly inspiring to see so many people take part in Veganuary this year on my social media feeds, and this week's recipe is for anyone who has been craving some serious comfort food - it's my favourite Vegan Spaghetti Bolognese! 

A generous bowl of spaghetti is sometimes the only thing that really hits the spot during Winter, especially as this whole week seems to have been a pretty miserable combination of dark grey skies, constant drizzle, chilly temperatures and awful politics - brrrr! 

This plant-based Vegan Spaghetti Bolognese only takes around 30 minutes to make and it's one of the best mid-week dinners that the whole family can enjoy. I find that it's a good one for kids too, as it's an easy way to sneak some extra veg into their meal without the bowl being thrown at the wall ;) 

As always, you can customise the ingredients by adding some Chilli if you want some heat, or if you're on a low-carb diet, you can simply swap the Spaghetti for Courgetti instead. 

Ingredients (serves 4)

• 200g Dried Spaghetti 
• 1 pack of Vegan Mince
• 1 can of Chopped Tomatoes
• 1 punnet of Chestnut Mushrooms
• 1 tbsp Tomato Paste
• 1 tbsp Tamari or Soy Sauce
• 2 Garlic Cloves, peeled & crushed
• 1 small White Onion
• 2 sticks of Celery
• 1 Red Pepper
• Generous handful of Petit Pois Peas
• Salt & Pepper

To Serve

• Fresh Basil Leaves
• Dairy-Free Cheese 
• Extra Virgin Olive Oil 

Method

• Roughly chop up the Red Pepper, Onion, Celery and Mushrooms and give them a quick blitz in a food processor, or finely chop everything into very small pieces, e.g the mushrooms should look similar to mince.
• In a large saucepan over a low-medium heat, add the finely chopped vegetables, along with the can of Chopped Tomatoes, Tomato Paste, Soy Sauce and Garlic. Stir everything together and simmer to allow the flavours to infuse and season with Salt & Pepper. After 10 minutes, add the Vegan Mince, stir and cook for a further 10 minutes until the vegetables have softened.
• Whilst the veggies and sauce is simmering, cook the Spaghetti and Petit Pois Peas according to the pack instructions and set aside.
• Add the cooked Spaghetti to the saucepan with the veggies and stir over a low-medium heat to ensure it's thoroughly coated and piping hot.
• Serve immediately with torn fresh Basil Leaves, a drizzle of Extra Virgin Olive Oil, extra Black Pepper and finely grated Dairy-Free Cheese if desired. Enjoy!

Storage tip: The Bolognese sauce will keep in the fridge for 2 days in an airtight container. Ensure that it's thoroughly heated before serving with fresh pasta.

 What's your favourite pasta dish?

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Foodie Friday: Italian Style Orzo Soup (Vegan / Dairy-Free recipe) #WinterComfortFood

Comforting, filling, hearty bowls of food are everything to me right now, and I could honestly eat this Italian Style Orzo Soup for lunch every day until next March! It's also a great way to get some extra veggies into your diet if you find that you struggle to hit your five a day during the winter months.

Last month, I picked up a large packet of Orzo for a reduced price (I'm forever the yellow sticker bargain hunter!), and having never actually heard of it before, I decided to have a quick scour online for ways to use it. 

Orzo is an Italian pasta which is also known as risoni and it basically looks like small grains of rice which lend themselves very well to being thrown into soups, salads and casseroles. This instantly adds bulk and substance to any meal and with my penchant for hearty comfort food, it made sense for me to experiment with an Italian Style Orzo Soup recipe. 

After some tweaks here and there, I've finally perfected it into something which can be easily made on a Sunday evening and then heated up for speedy lunches throughout the week. And did you know that if you cool and then reheat carbohydrates such as pasta, you actually reduce those initial spikes in your blood glucose levels? Healthy and comforting - my favourite food combo!

Ingredients (makes around four servings)

• 200g Orzo
• 400g tin of Chopped Tomatoes
• 800ml Vegetable Stock
• 3 cloves of Garlic, peeled & crushed
• 1 small White Onion, finely diced
• 2-3 stalks of Celery, finely sliced
• 1 Red Chilli, finely chopped
• 1 Courgette, chopped
• 1 Red Pepper, finely diced
• 2 Bay Leaves
• 1 tsp Italian Mixed Herbs
• Drizzle of Olive Oil, for frying
• Salt & Pepper, to season

Method

• Add a drizzle of Olive Oil to a large and deep saucepan over a medium heat. Add the Onion, Garlic and Celery and cook for about 4-5 minutes to gently soften.
• Next, add in the chopped Red Pepper, Courgette and Red Chilli, and cook for another 3-4 minutes.
• Finally, add all of the remaining ingredients - the Orzo, Chopped Tomatoes, Vegetable Stock, Bay Leaves and Italian Mixed Herbs. Continue to cook for a further 10 minutes, until the Orzo is al dente (or cook for a few minutes longer if you prefer your pasta softer), making sure to stir occasionally.
• Ladle into serving bowls and season with Salt & Pepper if desired - enjoy!

Storage tip: Once cooled, keep any remaining servings of the soup in an airtight container in the fridge and use within 2-3 days, making sure to thoroughly reheat it before serving. Unfortunately, cooked pasta turns mushy when it is frozen, but you could freeze the soup without the orzo and then cook a fresh batch of orzo to accompany it at a later date.

Have you tried Orzo before?

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Foodie Friday: Warming Ginger & Garlic Veggie Broth with Quorn Chicken (Vegetarian recipe)

Blast away those cold and wet Autumnal blues with this delicious Warming Ginger & Garlic Veggie Broth, topped with seasonal organic vegetables and vegetarian-friendly Quorn Chicken pieces for added protein.

Autumn is officially here and whilst many of you are rejoicing over the annual re-appearance of Pumpkin Spice everything and digging out your favourite jumpers from the back of your wardrobes, I'm begrudgingly putting away my flip-flops and mourning the end of Summer :(

But it's not all doom and gloom! Whilst I personally despise the longer, darker, colder months of the British year (can you tell that I'm a Summer gal through and through?!), I do enjoy indulging in all of the simple comfort foods that help to warm your belly up, such as this oh-so-delicious bowl of Warming Ginger & Garlic Veggie Broth with Quorn Chicken pieces.

Ginger and Garlic are both fantastic ingredients for helping to boost your immune system which is vital at this time of the year when cold and flu season kicks in, but the real key player in this recipe is a good quality vegetable stock to use as the base for your broth. If you are absolutely pressed for time, you could use a ready-made stock, but trust me, it won't be as flavourful so save this one for when you're not in a rush.

Yyou can use any type of vegetarian or vegan chicken pieces here (this post isn't sponsored by Quorn, I just personally like them!) and I've added them for protein, however, you can leave them out or use pieces of Tofu instead if you'd prefer. This meal is perfect for a light lunch or even as a late-night healthy snack if you're feeling peckish before bedtime.

Ingredients (serves 1)

• 300ml of Vegetable Stock (I often use this BBC Food recipe here)
• 1 large clove of Garlic, peeled and finely chopped
• 1 thumb-size of fresh Ginger, peeled and finely grated
• Handful of seasonal vegetables (I've used Kale, Carrot and Courgette)
• Handful of Quorn Chicken pieces or other chicken/protein alternative
• Drizzle of Olive Oil
• Pinch of Salt & Pepper
• Tamari & squeeze of fresh Lemon Juice (optional)

Method

• If you're using veggies such as Carrots, peel and chop them first, and then add to a pan of boiling water to simmer for around 15 minutes. Drain and set aside.
• In a saucepan, add the Vegetable Stock, Garlic, Ginger, Salt, Pepper, and any other 'quick-cook' veggies that you want to use such as Courgette and Kale. Slowly bring to the boil and then reduce to a simmer for 10 minutes with a lid on. Towards the end, add in the cooked Carrots if using and give it a stir before replacing the lid.
• Whilst the broth is simmering, in a frying pan, add the Olive Oil and let it heat up before adding the Quorn Chicken pieces. Fry the pieces for 7-10 minutes.
• Now all you need to do is assemble your meal - pour the Veggie Broth into a bowl and top with the cooked Quorn Chicken pieces. Season with a splash of Tamari and freshly squeezed Lemon Juice if desired for even more flavour - enjoy!

What are your favourite warming dishes for Autumn?

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Foodie Friday: Mushroom & Chickpea Ragout (Vegan / Dairy-Free recipe)

It's been a rather rainy and chilly start to April which has led to me craving big, comforting bowls of food that I can wrap my hands around. This easy one-pot Mushroom and Chickpea Ragout has been a standout winner this week, as it's packed full of nourishing veggies and plant-based protein to fill you up.

Don't be intimidated by the term 'Ragoût', which basically just refers to a French-style stew; one that is much lighter and thinner in consistency than what we may think of as a traditional British stew. This hearty dish can be adapted in so many different ways to include a range of your favourite ingredients, or simply use it as a tasty way to use up any leftover veggies in the fridge - either way, I'm sure you'll enjoy the final result! 

Below I've shared one of my go-to vegan ragout dishes for when I want something warming and filling, but more substantial than a bowl of soup. You can easily bulk this dish out further by including more veg, and it can be served with any kind of carb - I've chosen to include Basmati Rice here. N.B: I've adapted this recipe from Naturally Nourished by Sarah Britton, a brilliant vegetarian cookbook.

Ingredients: (serves 2)

• 1 large Onion, finely chopped
• 2 Garlic Cloves, crushed
• 1 tsp Coconut Oil
• 1 tsp dried Rosemary
• 1 tsp dried Thyme
• 200g Chestnut Mushrooms, quartered
• 75ml Vegetable Stock
• 1 tsp Balsamic Vinegar
• 200g Chickpeas (pre-cooked or from a tin)
• 2-3 handfuls of Spinach
• 1 Green Chilli (optional, finely chopped)
• 1 tsp freshly squeezed Lemon Juice
• Pinch of Salt & Pepper

Method:

• Melt the Coconut Oil in a large saucepan/pot over a medium heat and add the chopped Onion. Cook for 5 minutes until the Onion begins to caramelise, and then add the crushed Garlic and Mushrooms, cooking for a further 10 minutes until the Mushrooms have softened.
• Add the Chickpeas, Vegetable Stock, Rosemary, Thyme, Spinach, Green Chilli (if using) and a pinch of Salt & Pepper. Cover with a lid and simmer for 10 minutes.
• Remove from the heat and stir in the freshly squeezed Lemon Juice.
• Serve immediately with your chosen carb and enjoy!

Storage tip: Keep any leftovers in an airtight container in the fridge and reheat the next day for a quick and easy healthy meal.

What have you been cooking this week?

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Foodie Friday: Homemade Spinach & Ricotta Cannelloni (Vegetarian recipe) #WorldPastaDay

OK, so technically it was #WorldPastaDay yesterday, but that wouldn't fit with Foodie Friday would it?! Being the massive pasta fan that I am, I didn't want to let the occasion pass me by, so this week I'm sharing how easy it is to make one of my all-time favourite vegetarian pasta dishes; Spinach & Ricotta Cannelloni.

Spinach & Ricotta Cannelloni is a staple ready meal in the vegetarian aisle at the supermarket, and whilst I've been known to pick up one or two when I've been shopping, nothing quite beats a good homemade meal does it? And of course, being homemade, you know exactly what ingredients are going into it (those ready meals are usually loaded with excess salt and sugar), so you can adjust the calories and macros to suit your personal needs. This popular veggie pasta dish is wonderfully comforting during the colder months and it's also incredibly easy to make. It takes less time than you might think too.

The recipe below makes one individual serving, but you can make a larger dish to serve more people by tweaking the number of ingredients - just add additional filled Cannelloni rolls and pour over more tomato sauce - easy!

Ingredients: (for 1)

• 2 Fresh Lasagne Pasta Sheets
• 75g Ricotta Cheese
• 100g Fresh Spinach
• 150g Passata Sauce
• Pinch of Nutmeg
• Pinch of Oregano
• 10g Extra Strong Mature Cheddar Cheese (optional)
• Salt & Pepper (to season)

Method:

• Preheat the oven to 180'C / Gas Mark 4.
• In a frying pan, lightly sauté the Spinach and sprinkle over the Nutmeg and Oregano.
• On a clean work surface, make the Cannelloni by laying out the Fresh Lasagne Sheets and spooning over the Ricotta Cheese evenly. Add the sautéed Spinach and roll up the pasta sheets.
• In an ovenproof dish, pour in half of the Passata sauce. Add the now filled Cannelloni rolls and pour over the rest of the Passata on the top.
• Bake in the oven for 20 minutes, then remove and add the grated Mature Cheddar Cheese if using. Return to the oven for a further 5 minutes to allow the cheese to melt. 
• Serve immediately - enjoy!

Storage tip: This dish can be frozen (after it's been cooked and fully cooled) for up to 3 months in a freezer-proof container, or any cooked leftovers can be stored in the fridge for up to 2 days.

What's your favourite pasta dish?

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