Seeing as last week it was all about fashion I thought I’d share a recipe this week – a recipe I love and make quite often too! If you follow me on Instagram (@missflossypots #shamelessplug) you will have seen these noodles all of the time. They’re super easy to make, you only need a few base ingredients (& you can add tons of things to change it up) & it’s vegan! I’ve never been a huge fan of noodles but these honestly have so much flavour; using fresh ginger and adding tons of sriracha really gives it another dimension! These noodles are 100% inspired by Tastemade they have an awesome video tutorial too, if you would like to check it out – click here.
Continue reading “Quick & Easy Spicy Udon Noodles – VEGAN RECIPE”
A month ago I came across this amazing Instagram; ginabnutrition and it seriously changed my vegan baking LIFE. Ginabnutrition has the most innovative recipes I have come across in a long time – it has totally inspired my baking life and I have never felt more motivated to create amazing treats without dairy and egg! I highly recommend checking out her Instagram and her blog for more delicious-ness and inspiration. I made the No Bake Brownie Bites (which a gluten free AND vegan) from her website and they were ah-mazing! We literally couldn’t stop eating them #foodforlife. And as I was eating them I thought ‘What if I left out the cocoa and dipped them in chocolate?’ more like cookie dough than a brownie and with a chocolate snap! I advise you to put them in the freezer for a really cold dessert & for a better snap but you can keep them in the fridge! These are completely vegan, very easy to make and utterly delicious.
Continue reading “Cookie Dough Bites! In Chocolate… Vegan Recipe”
Happy Easter y’all!! I’m back this week with another biscuit recipe and it’s VEGAN!! This is my first Easter without dairy and it doesn’t feel quite the same so I thought I’d come up with a pretty cute but dairy free alternative for such a dairy fueled occasion. I love sugar cookies but it appears that pretty much all sugar cookies have egg in them (either the biscuit itself or the icing)! I found a few recipes that I liked and altered them until I came up with one I liked – this is a very simple sugar cookie /shortbread hybrid which can totally be jazzed up! Possibly add some cardamon or cinnamon?
I like this recipe because you don’t need much to pull it off – I didn’t need to go to the store for any of these ingredients; I already had them! I truly believe that’s half of the battle sometimes.
Continue reading “Vanilla Easter Egg Biscuits – VEGAN RECIPE”
Is there anything better than freshly baked cookies? I don’t think so! I came up with this vegan cookie recipe a couple weeks ago when I had a massive sugar craving and I’m so glad I did! These are now my favourite cookies to bake; the saltiness of the pistachios, the sweetness of the dark chocolate chips and the chewy but firm texture of these cookies are to die for! Trust me, once you bake them you’ll fall in love.
Continue reading “VEGAN – Pistachio & Dark Chocolate Chip Cookies! RECIPE”
I’ve recently made the decision to cut out/reduce the amount of dairy in my diet as I’ve been having problems with it for years.. but I’m not prepared to cut out certain foods just because I’m dairy free so I’ve been creating! And I’ll tell you what – coconut cream is my new best friend (sorry cream). I know a lot of people suffer with lactose intolerance or are vegan and that doesn’t necessarily mean you have to eat super green clean all of the time, you’re allowed to treat yo self! This is a very indulgent vegan salted caramel sauce adjusted from the homemade salted caramel sauce from Sally’s Baking Addiction which isn’t vegan but very delicious! It’s only four ingredients and you don’t even need a sugar thermometer! Also my boyfriend tasted it and didn’t even realise it was dairy free so it genuinely looks and tastes like salted caramel. P.P.S I may or may not be coming up with a vegan salted caramel & chocolate chunk cookie recipe…
200g (1 cup) sugar
120ml (1/2 cup) coconut cream
90g (6 tbsp) dairy free spread (I use olivani)
1 tsp salt
Start with a nonstick pot on a medium to high heat and add the measured sugar.
Leave to melt; moving the sugar around occasionally so it doesn’t catch and darken too quickly in patches.
Once the sugar has melted entirely begin to measure the coconut cream.
Whilst the sugar simmers and begins to darken using a pastry brush, brush around the sides of pot with water to prevent the caramel from hardening and sticking to your pot.
When the caramel is a medium brown (after leaving to simmer for 5ish minutes – pictured above) slowly add the coconut cream, mixing as you do so. Be careful as the caramel will suddenly get bigger and very bubbly. Mix until full combined and switch off the heat.
Once the sauce has settled add the dairy free spread and salt and stir again.
Leave to cool for 30 to 60 minutes before putting in a sterilized glass jar in the fridge. With time and cooling temperature the sauce will thicken.
Look… I’m first one to tell you that I’m not a fan of salads in fact I kind of despise most of them. This is as close as I get to salad and I don’t even know if most people would class this as a salad but I do and that’s why you’re here. I made this recipe up a couple of years ago and it’s one of my favourite lighter dishes; the creaminess of the feta, the spice & crunch from the chickpeas and the freshness of carrot make this dish sing! Oh and it’s super easy – which is all you can ask for in a recipe.
2 medium carrots grated finely
100g feta (I use Bouton d’or – it’s so creamy!)
1 can chickpeas
1 tbsp oil
1 tsp turmeric
1 tsp cumin
1 tsp garlic salt
1 1/2 tsp siracha
Plenty of pepper!
A small handful of basil
Juice of 1 lemon
Plenty of pepper & salt
1 1/2 tbsp sesame oil
1 1/2 tsp cumin
Begin by preheating your oven to 180 degrees Celsius.
Drain the chickpeas and dry them in between two paper towels – this helps with the crunch!
In a small bowl mix the oil, turmeric, cumin, garlic salt, sriracha & pepper with the chickpeas until evenly coated and spread on to a lined baking tray. Bake for 15-20 minutes until golden.
Whilst the chickpeas are baking start your dressing.
Place all of the ingredients in a small bowl and whisk together – set aside.
Grate the carrots on the finest setting on your grater for a softer bite or on a coarse setting for more crunch. I did mine of the fine setting as you can see!
Place that in a medium sized bowl and start prepping you feta.
Cut the feta in bite size cubes – about 1cm x 1cm and add them to carrots along with the dressing. Coarsely chop the basil and add to the carrot mix.
Once the chickpeas are golden put them in the same bowl as the carrot, mix and toss until everything evenly distributed. Place in a bowl and serve!
Will stay fresh in an airtight container in the refrigerator for 1-2 days.
I hope you enjoyed this recipe – feel free to tag me on Instagram or Facebook using @missflossypots if you decide to make this! What’s your favourite salad? I need to up my game so please share!
Remember if you like what I’m doing here please follow my blog via email or WordPress. 🙂
There’s something about getting a new cookbook that fills me with excitement; the photography, the food and inspiration. I can spend hours flicking through cookbooks but I find sometimes I get caught up in the idea of a recipe but I never actually get round to finding all of the ingredients or finding the time to make something ‘new’. This time is different – my lovely boyfriend was completely spoiled this Christmas (not by me, but his family & friends) and he was showered in cookbooks so by default I was showered in cookbooks. One in particular stood out to both of us “The Vegetable: Recipes That Celebrate Nature” by Caroline Griffiths & Vicki Valsamis – this book is filled with so many amazing vegetarian recipes! We went through and picked recipes and have actually made some. This recipe today is inspired by their Corn Tikkis with Raita & Tamarind Sauce, I halved the recipe, added a few different spices, took out the tamarind sauce & raita and replaced it with a spiced yoghurt dressing – because that’s what cooking is all about; making it your own.
Beware these tikkis are very spicy – the dressing helps cools it down but if you’re not a fan of spice feel free to omit the sriracha sauce!
Corn & Pea Tikkis w/ cumin yoghurt dressing
55g frozen Corn Kernels
40g frozen peas
50g dry wholemeal breadcrumbs
1 tsp garam masala
1 1/2 tsp siracha hot sauce
1/2 tsp ground ginger
1 tsp hot paprika
1 tsp ground turmeric
1 clove of garlic (finely grated)
Handful of basil
Salt & pepper
Vegetable oil for shallow frying
150ml Greek style Yoghurt
1 1/2 tsp cumin
1/2 tsp ground pepper
1 tsp lemon juice
Begin by roughly chopping the potatoes into cubes then place them in a small saucepan and leave to boil. Once the potatoes can be penetrated with a butter knife throw in the peas & corn kernels – leave to boil for 2-3 minutes then drain.
Place the drained potatoes, peas & corn in a medium size bowl and roughly mash – you still want chunks of corn and peas so don’t be too thorough.
Add the breadcrumbs, garam masala, sriracha, garlic, ginger, hot paprika, turmeric, basil and plenty of salt and pepper.
Line a baking tray with baking paper and begin rolling the mixture into small balls (roughly 2 tbsp of mixture) and place them on the baking tray.
Heat 1cm of canola oil in a frying pan on a medium to high heat – to test the oil place a tiny amount of of the mix in the pan; if it sizzles immediately the oil is ready for cooking.
Depending on the size of your pan cook 4-5 at a time; 2 minutes each side. Place tikkis on a paper towel and once all of the tikkis have cooked, place them back on the baking paper/tray and continue to bake in the oven on 180 degrees Celsius for 5-10 minutes (this isn’t necessary but it helps to keep them hot when making the yoghurt dressing).
Yoghurt Cumin Dressing
Combine all ingredients and drizzle on the tikkis or serve on the side.