Thai Pumpkin Curry

Thai Pumpkin Curry
 
A one pot thai curry. Simple, easy and tasty!
Author:
Recipe type: Vegan, gluten free
Cuisine: Thai
Ingredients
  • 250ml coconut milk
  • 250ml water
  • 1 small pumpkin, chopped into large cubes
  • 2 large onions, largely diced
  • 1 tablespoon of thai red curry paste
  • a few small chillies, diced
  • 1 teaspoon of curry powder
  • 1 teaspoon of turmeric
  • a few white potatoes, peeled and chopped into large cubes
  • 3 teaspoons of sugar
  • tamarind (optional)
Instructions
  1. Start by heating up a small amount of the coconut milk.
  2. When it is bubbling slightly, add the chillies and onion. Cook for a short while, then add the curry paste, curry powder, and turmeric, and give it a good stir.
  3. Cook until the onions have softened, then add potatoes, pumpkin, and whatever other vegetables you'd like. Add the water and rest of the coconut milk, and simmer until everything has softened, and the sauce has thickened up.
  4. Add the sugar, and tamarind, if using. Adjust to taste, and serve.
Nutrition Information
Serving size: 4 Calories: 230 Fat: 10.7 Carbohydrates: 34 Protein: 4.2

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Raspberry and Coconut ‘Cheesecake’ (Vegan, Gluten-free)

Cheescake ingredients
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I love cheesecake. I love the smooth and creamy texture of the cheese combined with the crunchy biscuit base. I love the way it melts in my mouth, and how satisfied I feel when I eat it. I love the variety of flavours, from mixed berry, to chocolate, to salted caramel. Yes, my love for cheesecake is incomparable. But, as a vegan, how was I ever going to satisfy my cheesecake needs?!

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Raspberry and Coconut ‘Cheesecake’ (Vegan, Gluten-free)

Raspberry and Coconut 'Cheesecake'
 
Prep time
Cook time
Total time
 
A rich and creamy alternative to traditional cheesecake.
Author:
Recipe type: Vegan, gluten-free
Serves: 12
Ingredients
  • 500g cashews
  • 100g walnuts
  • 30 dates
  • 150g of frozen raspberries
  • 5 tbsp coconut oil
  • 100ml water
  • 2tbsp golden syrup (optional extra really, just makes it a bit sweeter)
  • 25g dessicated coconut
  • dash of lemon juice
Instructions
  1. Soak cashews overnight in a bowl of water, or alternatively, soak for an hour or so in boiling water.
  2. Line a 20cm cake tin (or whatever size really, it’ll just make the base thicker/thinner). Add walnuts and dates to a food processor and blend until a fine meal is produced. Pour into tin and press down to create an even and combined base. Place in freezer.
  3. Add cashews, water, oil, lemon juice and golden syrup to a food processor and blend on a high speed until a smooth consistency is formed. This may take a good few minutes, depending on the make/quality of your food processor or blended.
  4. Once your desired consistency is reached, slowly added the raspberries and coconut, and blend until the mixture is a pinkish colour.
  5. Take the base out of the freezer and pour the mixture on top, smoothing it out with a spatula or palette knife. Add more raspberries and coconut to decorate.
  6. Freeze for at least 6 hours. When needed, take out of the freezer and either leave on side or place in fridge.
Nutrition Information
Calories: 431 Fat: 31.5 Carbohydrates: 33.3 Protein: 9.5
 

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Banana and Coconut Loaf (Vegan, Gluten-free)

 

Banana and Coconut Loaf
 
Prep time
Cook time
Total time
 
A light and fluffy banana cake.
Author:
Recipe type: Vegan, gluten-free
Cuisine: Cake
Ingredients
  • 2 ripe bananas (roughly 80-100g each)
  • 170g coconut flour (OR gluten free flour/ plain flour)
  • 115g sugar of your choice (I used granulated)
  • 25g dessicated coconut
  • 200ml sunflower oil
  • 140ml water
  • 1 tsp bicarbonate of soda
Instructions
  1. Preheat the oven to 180 degrees Celcius/350 degrees Fahrenheit/ Gas Mark 4, and grease and line a brownie tin, or a small loaf tin.
  2. Using either a fork or potato masher, mash the two bananas in a large mixing bowl.
  3. Sieve flour to remove any lumps and add to the banana, along with the sugar, coconut, oil and water.
  4. In a small bowl, add the bicarbonate of soda and 1 tbsp of water. Mix thoroughly then add to the mixture and gently fold.
  5. Pour into the lined tin, and bake for 50 minutes, or until the loaf has risen. To check it is cooked through, stick a knife through the middle, and if it comes out clean you’re good to go.
Nutrition Information
Calories: 317 Fat: 22.5 Carbohydrates: 22.5 Protein: 2.8
 

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