Vegan Chocolate and Coconut Cream pudding (GF)

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This recipe is a particular favourite of mine at the moment and I just happened to concoct it on one of those rare nights I find myself really wanting something sweet and chocolately.

These are the best times to get inventive with food! I just so happened to have a can of coconut milk in the fridge and some premade oat cream. I also had some dark chocolate. I didn’t really know what to expect with the oat cream as I’m still experimenting with it but it worked so well when mixing and set nicely. I have had good feedback from my taste testers too! It’s AMAZING!

It’s super creamy and will definitely fill a void if you are missing chocolate puddings!

The entire dessert contains 13g sugar of which only 5g is unrefined and is 300 kcal. I have based this on 2 servings using Green and Blacks Organic dark chocolate.

You could make it completely refined sugar free if you went to extra lengths to get hold of a sugar-free, dairy free chocolate alternative. To be honest though, there isn’t that much chocolate that if you do limit sugar a normal dark chocolate wouldn’t do too much harm to the waistline. It’s only 3 squares of chocolate per person.

There is a bit of prep required but all in all it is a quick and easy dessert with minimal ingredients. You can experiment with different flavours. I also like to roast hazelnuts, blend them once cool and add them into the pudding before putting into the fridge. I top with roasted hazelnuts to create what I would call the vegan version of Nutella crossed with Forrerro Roshé!

This pudding would make the perfect Valentines day treat for that special Vegan in your life! What better way to say “I love you” than a completely plant based chocolate treat!

76847E23-44BA-4D8A-89EC-0D977DAE2337.jpgVegan Chocolate pudding with Coconut Cream (Gluten free)

Serves 2

Ingredients

40g Organic dark chocolate (or gf vegan chocolate such as moofree)
125 ml Homemade Organic Oat cream
1 tsp Organic Agave syrup
4 tbs Chilled Coconut Cream (refrigerate a can of coconut milk over night or for at least 2 hours)
6 raspberries (opt)

Instructions

1. Prepare oat cream half an hour in advance. Get recipe here.
2. On a low temperature add boiling water to a pan. Filling about a third.
3. Place a large mixing bowl on top of the pan and add chocolate. Do not overheat as it will ruin the chocolate.
4. Stir continuously until all the chocolate is melted.
5. Once the chocolate is completely melted stir the oat cream in slowly. Make sure it’s all mixed in and transfer to the dish your serving in. I normally use a ramican.
6. Put them in the fridge to set for at least one hour. The longer it’s left the creamier it gets.
7. When ready to serve remove cream layer from coconut milk. Once coconut milk is cooled you will see a separation from the coconut water and the cream. This cream can either be whipped with a hand mixer or by hand. I add half a tsp of Agave syrup for extra sweetness but that is optional. The coconut water can be used in a curry so it doesn’t go to waste.
8. Top the chocolate pudding with the cream and some grated chocolate, serve with fresh organic raspberries.

Can be stored in the fridge covered for up to 5 days.

 

 

 

 

Homemade Organic Tomato Ketchup

This homemade organic Tomato ketchup is so surprisingly easy to make you will be questioning why you haven’t made you own before now if your a regular ketchup consumer. Packed with fresh ingredients it is a refreshing, healthy alternative to shop bought ketchup.

My toddler is a massive ketchup fan! It seems to be a big hit among most children and adults! It is one of the most consumed condiments in Britain after all and the brilliant thing is, it has and always will be Vegan.

Never the less, not all ketchup is made the same and just because it is vegan that doesn’t always mean that it is healthy. The average bottle of ketchup contains 22g of sugar per 100g. Even the organic options are high in sugar. I do limit my child’s sugar intake, especially refined sugars. This has prompted me to experiment with my own recipe using only organic ingredients and maple syrup, an unrefined sweetener.
I have tried a few combinations but this one has been a great hit and has been approved by my mini taste tester. Result!

 

Organic Tomato Ketchup

Servings 20

Ingredients

  • 3 ripe organic tomatoes
  • 2 cloves of organic garlic
  • 1/3 organic onion
  • 1/2 organic celery
  • 2 tbs Organic apple cider vinegar
  • 4 tsp organic pure maple syrup
  • 4 tbs organic tomato puree
  • 1 tbs fresh organic coriander
  • 1 tsp dried oregano
  • Pinch of pink salt
  • Pinch paprika
  • 0.5 tsp Fresh organic ginger

Instructions

  1. Chop tomato, garlic, onion and celery finely and add to a pan with 2 tsp of organic olive oil or water.
  2. Add the remaining ingredients and simmer for roughly 30 mins on a low heat until tomatoes have softened fully.
  3. Blend the mixture. This is optional you can also have it as chunky ketchup

Recipe Notes

Store in a sterile and airtight container. Keep in the fridge for up to 3 weeks.

 

Vegan Broccoli and Potato Croquettes

 

I’m happy to say that after wanting to for so long, I have finally been growing my own organic fruit and veg this year. Its my first time so its all new and experimental, especially with ensuring everything is organic and vegan!

This latest recipe has been inspired by my first Broccoli harvest. Im so grateful that all of my Broccoli has turned out really well and is actually edible. Happy is an understatement!

My toddler really loves potatoes at the moment and who can really blame her? She most likely gets that from me! With that in mind and the fact, like most children she is not the biggest fan of Broccoli I wanted to hide it with one of her favourite things. Therefore I have recreated the potato croquette and incorporated the Broccoli to provide her with the greatness this amazing green plant has to offer!

The perfect finger food for kids on the go!  These croquettes certainly went down a treat alongside the homemade organic ketchup I made. You can get my ketchup recipe here.

Vegan Broccoli and Potato croquettes

Course Appetizer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Homemade Vegan

Ingredients

  • 1 small organic broccoli head
  • 250 g organic potatoes
  • 3 tbsp panko or gf breadcrumbs
  • 1 tsp garlic powder
  • Pinch nutmeg
  • 1 tbs fresh coriander
  • 1 tsp fresh chives
  • 2 tbs Nutritional yeast opt
  • 2 tbs gram flour
  • 2 tbs water
  • Pinch of Salt and pepper or to taste

Instructions

  1. Boil potatoes on a medium heat for 10-15 mins until tender.

  2. Whilst they are cooking, steam the broccoli for around 6 mins, until tender.

  3. Put broccoli to the side to cool and to drain. Ensure it is patted dry as not to add moisture to the mix. Chop the broccoli. 

  4. In a bowl mix 2 tbs gram flour with 3 tbs water.
  5. Once the potatoes are done mash them, add the broccoli and the gram flour mixture. Then add the remaining ingredients and mix well.

  6. Section into equal size balls and roll out into a cylinder shape.
  7. Brush slightly with oil or water and put into a preheated oven on 200c (fan) for 20 mins.

Recipe Notes

Allow to cool before serving.

Spinach and Mushroom Chickpea Omelette

This Spinach and Mushroom chickpea omelette is such a hit with my toddler right now and is the perfect way to get her to eat some greens that aren’t blended! If you have children you will probably know the struggle!

Ready within 15 mins it is also a quick and easy whole foods breakfast that you could easily take with on the go!

There may be certain foods that you may think about from time to time when you make the switch to a Vegan diet. Over time I can assure you that most of, if not all food cravings for non vegan items will completely diminish over time.

That being said it’s great to explore with plant based versions of our once favourite foods. This Vegan Omelette doesn’t exactly taste like eggs which I think is a great thing as I don’t particularly want it too! I have read and heard so much about black salt for adding that “eggy” flavour to dishes. So if you would like it to taste like that I would recommend using some of that 🙂

A fresh and tasty breakfast that you can whip up with minimal effort. High in protein the chickpea flour provides us with that kickstart we need to fuel us for the day ahead.

One of my favourite ingredients, chickpea flour is extremely versatile and I use it to create all sorts of great stuff! It often goes by other names so if your not familiar with it, it may because it’s known as Gram flour or Besan where you are! It’s a must have vegan cupboard filler! Naturally gluten free and boasting a range of vitamins and minerals you will be sure to fall in love with this flour!

For further nutritional information on the chickpea flour check here!

If you make this or any of the recipes I have shared. Come show off your creations with us on the Homemade Vegan Facebook group! Join here at Homemade Vegan-recipes and support 🙂

Spinach and Mushroom Chickpea Omlette

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 4 tbs Chickpea flour
  • 4 tbs Nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • Pinch of nutmeg
  • 6 tbs oat milk
  • 8 tbs water
  • 3-4 small mushrooms
  • 1/2 red pepper
  • 1/2 red onion
  • 1 clove garlic
  • Handful of fresh or frozen spinach
  • 1-2 tbs Fresh chives to garnish

Instructions

  1. Chop the onion, garlic, mushrooms and red pepper finely.
  2. Add to a pan of oil or water and sauté for 5 mins.
  3. In a jug add sieved chickpea flour, nutritional yeast, turmeric, garlic powder, nutmeg, pink salt and mix well.
  4. Slowly add the oat milk and water stirring thoroughly to ensure there are no lumps. (I normally just blend the mixture for quickness).
  5. In a separate non stick pan add a tsp of preferred oil or water and allow to warm up on a low to medium heat.
  6. Add the chickpea mixture to the pan.
  7. Stir in fresh or frozen spinach into the sautéed veg and transfer onto the top of the chickpea mixture.
  8. Cook on a low heat for 5 mins
  9. Then finish the top under the grill. I normally have my grill on 200c and takes it take few minutes. You could add some vegan cheese on top for good measure if that's your style! I garnished mine with fresh chives. 

Blueberry & Lemon Spelt Muffins

 

Summer has finally arrived and with it an abundance of seasonal fruits such as the Blueberry. This fruit has always been a favourite in my house!

We were gifted a load recently and I was really inspired to incorporate them into a dessert of some kind. What better way than Blueberry muffins? Well?! Blueberry and LEMON spelt muffins of course!

These muffins are a great summery treat! Light, fluffy and BURSTING with fruity flavours!

I prefer to use spelt flour as it is easier for my toddler and myself to digest than wheat. It also has a better nutritional content. One cup of cooked spelt grains has 246 calories, 11 grams protein, 1.6 grams fat, and 51 grams carbohydrates and 7.6 grams fibre. Spelt is also an excellent source of calcium, magnesium, selenium, zinc, iron, and manganese. It has vitamin E and B-complex vitamins (especially niacin). All in all, spelt is an excellent healthy whole grain. If you are gluten-free you can use GF self-raising flour in replacement.

The muffins turned out amazing and I’m super excited to share them with you all. If you are not so keen on lemon then just leave it out or reduce the amount added into the mix.

I personally don’t use any muffin cases for these as I try to reduce my waste as much as possible. If, like me, you decide not to use cases then just use a little bit of coconut oil to grease the pan.

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of the products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

Organic Blueberry & Lemon Spelt Muffins

Course Dessert
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 18 Muffins
Author Homemade Vegan

Ingredients

  • 250 ml Organic plant milk
  • 2 tbsp Organic Apple Cider Vinegar
  • 350 g Organic wholewheat Spelt flour
  • 80 g Organic Rapadura/coconut or Demerara
  • 2 1/2 tsp baking powder
  • 1/2 bicarbonate of soda
  • 1/2 tsp Himalayan pink salt
  • 150 ml Organic sunflower oil or coconut oil melted
  • 1 tsp Vanilla extract
  • Zest of 1 Organic lemon
  • 2 cups of fresh Organic blueberries

Instructions

  1. Preheat oven to 180c fan or 350 f (Gas mark 4)

  2. Combine plant milk with Apple cider vinegar and leave to rest for 5 mins (to curdle).
  3. Add the spelt flour, baking powder, bicarb and pink salt to a bowl.
  4. In a separate bowl combine the oil, sugar, vanilla essence and lemon zest.

  5. Pour the plant milk mixture into the bowl containing the sugar and oil, mix well.
  6. Now add the dry ingredients and whisk with a hand whisk until all the mixture is combined.
  7. Add blueberries and fold into the mixture.
  8. Add the mixture to a muffin tin. I use coconut oil to grease the pan. You can also use muffin cases just fill them half way.
  9. Put the muffins in the oven and cook for 15-18 minutes. (Until lightly browned)

Recipe Notes

Allow to cool and serve. To store, keep in an airtight container for 3-4 days.

Vegan Bean Fajitas

Bean fajitas are the perfect, hearty meal for those busy nights!

Whipped up within 20-30 minutes.  These bean fajitas will surely be a favourite for those of you with children or fast paced lifestyles and especially for those who just LOVE fajitas! They are certainly a crowd pleaser!

High in PROTEIN and plant based IRON this meal is likely to be a regular from now on.

The addition of the Kidney and black beans provide a great source of protein. Paired with vibrant vegetables and aromatic herbs and spices, the flavours will keep you coming back for more. Don’t believe me? Well, try for yourself!

A great tip to save time and prepare for future fajita nights is to make a big batch of the seasoning and store it in a sealed container. When you fancy the fajitas all you need to do is chop your veg, wash your beans and your ready to go!

If your short on time you can pick up some shop bought wraps or you could make your own spelt tortillas. They are quick and easy and only require 2 ingredients!

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Vegan Bean Fajitas

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Homemade Vegan

Ingredients

Seasoning

  • 1-2 tbs cumin
  • 1-2 tsp paprika
  • 1-2 tbp chilli powder mild or hot
  • 1 tbs oregano
  • 1 tsp garlic granules
  • 1/2 tsp garlic salt opt
  • 1/2 tsp Himalayan pink salt opt
  • Pinch of cumin seeds

Filling

  • 1 chopped onion
  • 1 chopped red pepper
  • 70 g fresh or frozen sweetcorn
  • 100 g kidney beans Tinned or presoaked
  • 100 g black beans Tinned or presoaked
  • Handful of fresh chopped corriander
  • Juice from 1 lime

Salsa

  • 2 fresh tomatoes
  • 1/3 red onion
  • 1 tsp dried coriander or 1 tbs fresh
  • 1-2 tbs of fresh lime juice
  • Pinch of Himalayan pink salt

Spelt Tortillas

  • 200 g Organic Wholewheat spelt
  • 1/4 tsp Himalayan pink salt opt
  • 120 ml warm water

Instructions

Fajita Instructions

  1. In a bowl add all the seasoning ingredients and mix well.
  2. In a separate bowl add all the filling ingredients then add the seasoning, stir well.
  3. Leave to sit for 5-10 minutes.
  4. Make the salsa by mixing chopped tomatoes, red onion, coriander and lime juice.
  5. Heat 1tbs of preferred oil or water to a pan on a medium heat. Add fajita mix.
  6. Stir frequently for about 10-15 mins until all ingredients are cooked through.
  7. While the beans are cooking if you are preparing your own spelt tortilla wraps start making the dough and cooking them.

Spelt tortilla instructions

  1. Add spelt flour and salt (if using) to a mixing bowl.
  2. Slowly stir in the warm water and continue to mix until you have a dough which is still a bit sticky.
  3. Separate your dough into equal balls. Can either make 8 small wraps or 6 large ones.
  4. Roll the dough and flatten with the palm of your hands. Place on a floured surface, making sure both sides of the dough are covered in flour to prevent it sticking to the surface.
  5. Roll your dough as thin as you can without it breaking.
  6. Put a non stick pan or well seasoned cast iron pan on a low heat. Add a splash of Olive Oil. Cook for a minute on each side.

Recipe Notes

Suggestion: Serve with fresh salad and Avocado.

NB: This recipe has been created with my toddler in mind so I don't use a lot of spices.  Just adjust the heat level to your own preference.

Can be kept in an airtight container for 3-4 days and in the freezer for up to six months.

 

Vegan Hazelnut Surprise (gf)

This no bake dessert is really simple to make and doesn’t take that long if you prep all the ingredients before you start making it.

I had a hard time naming this dessert. It has a nutty base similar to that of cheesecake, a sweet layer of date caramel and a creamy layer of hazelnut dark chocolate.

I discussed it with family members and “hazelnut surprise” came about. Mainly because they were surprised at how something that was vegan and healthy was so tasty! Not to mention the delightful hazelnut flavour! Somehow it just fit.

This creation is sure to wake up your tastebuds! It also makes for the perfect snack for anyone on the go!

You can add extra health boosting ingredients to the base as well. My favourite is hemp hearts. A great source of Omegas and other important nutrients.

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Vegan Hazelnut Surprise (gf) 

Prep time: 20 mins
Total time:25 mins
Servings: 10
Calories: 176 kcal per serving

Ingredients

1 cup of hazelnuts
1/2 cup of walnuts
1/2 cup of gf oats
14 sayer dates or 7 medjool dates
1/2 cup of oat cream (homemade gf recipe here)
50g dark chocolate

Instructions

First layer

1. Add walnuts, half of the hazelnuts, Oats and 4 sayer dates (or 2 medjool) to a food processor or blender and blend until mixture is crumbly.
2. Add 2 tbs of Organic maple syrup or Agave. You could also use date syrup.
3. Blend until all mixed together.
4. Transfer to a dish and put in the fridge or freezer to cool while making the rest.

Second layer

1. Soak remaining dates for 15 mins in hot water. I normally do this right before making the dessert as it saves time. I normally use about 10 sayer dates or 5 medjool. You could use more depending on how much date caramel you want.
2. Rinse the dates but save 1-2 tbs of the water.
3. Add dates and water 1 tbs of water to blender and blend for 2-3 minutes until a thick paste like mixture. Add the other tbs of water if necessary.
4. Remove dish from freezer and spread the date caramel over the first layer.

Third Layer

1. Roast hazelnuts for 15 mins on 180c (fan). I normally do this step when I soak the dates too.
2. Remove hazelnut skins by allowing them to cool and rubbing them together in your hands.
3. Blend the hazelnuts until crumbly.
4. Melt dark chocolate on a low heat.
5. Once melted stir in the oat cream then the hazelnuts. (Save about 2tbs of the blended hazelnuts for the topping)
6. Spread the mixture over the 2nd layer and sprinkle the left over hazelnut to top.
7. Put in the freezer for up to one hour or the fridge for up to 2 hours.

Will last for upto a week in the fridge covered or in the freezer up to 6 months covered just thaw before serving.