The Vegan Foot-Long Sausage Roll

Ingredients

  • 5 x Shallots
  • 3 x Linda McCartney
  • rosemary and red onion sausages
  • 3 x Garlic cloves
  • 1 x Stock cube
  • 3 x Tbsp of tomato paste
  • 2 x Tbsp of dried basil
  • 1 x Tin of butter beans
  • 8 x Sun blushed tomatoes
  • 1 x Packet of just roll puff pastry (ready to roll)
  • Oil from the sun blushed tomatoes

Directions

1. De-skin the shallots and roughly chop them. Place them in a frying pan with some oil from the sun blushed tomatoes. Cook on a medium heat.
2. Add finely chopped garlic, Linda McCartney sausages, a stock cube, tomato paste and the dried basil.
3. Allow to cook until the onions are brown and the sausages are soft. Don’t allow them to cook until crispy.
4. Now place the mixture along with the butter beans and sun blushed tomatoes into a large bowl and allow to cool.
5. Roughly blitz the mixture with a hand blender, but leave some of the mixture chunky for texture.
6. Now roll out the puff pastry onto baking paper. Place the butter bean and tomato mixture down the length of the pastry, leaving a couple of centimetres from one side. The filling should be the width of 2 sausages.
7. Now very carefully roll the pastry over on itself to make the sausage roll shape. Ensure the filling is well contained. Cut off the extra pastry.
8. Using your fingers push down the edges of the length of the pastry to seal the filling in.
9. Using a fork mark the edges of the pastry and score the top with a knife.
10. Glaze the sausage roll with plenty of oil from the sun blushed tomatoes.
11. Cook for 25 minutes at 200°c in a pre heated oven.

So there has been lots of hype over the famous Morrisons foot long sausage roll… As they are filled with meat, this makes them unsuitable for me to eat. So I figured I’m not missing out on the fun and made my own…but vegan. I think it would be great if Morrisons brought out a vegan version of the foot long sausage roll…Until then you will have to make your own using my tasty recipe 😁 Enjoy

Flower Burger…. and Bop

Makes 8 burgers

Ingredients

  • 600g x Peeled and cubed sweet potato
  • 250g x Pre-cooked whole grain rice (one packet of the precooked rice)
  • 1 x Tin of chickpeas drained
  • 4 oz x Coconut powder
  • 8 oz x Walnuts
  • 2 x Tbsp of liquid seasoning
  • 1 x Tsp chilli powder
  • 2 x Tbsp of brown mustard seeds
  • 2 x Tbsp of cumin seeds
  • 2 x Tbsp coriander seeds
  • 2 x Tbsp fennel seeds
  • 1 x Jar of sliced beetroot
  • 1 x Handful of fresh and chopped coriander
  • Salt
  • Pepper

Directions

  1. Place the peeled and cubed sweet potato into a microwavable bowl with a tbsp of water. Cook in the microwave for 8 to 10 minutes until the potato is cooked.
  2. Place the coriander, cumin, fennel, and mustard seeds into a pan and toasts for a couple of minutes. Be sure to stir them regularly to avoid burning.
  3. Once the sweet potato has cooked place the packet of rice in the microwave to cook. Follow the cooking method on the packet for exact times.
  4. Whilst the rice is cooking, drain the chickpeas and cook the excess moisture off them in a pan. I cooked them for a couple of minutes.
  5. Now place all of the ingredients (except the beetroot) in the bowl and use a hand blender to blitz the ingredients into a paste. Due to the ingredients being quite dry and starchy they bind together perfectly.
  6. Now take a handful of the mixture and hand mould into a burger shape and then use a flower mould to cut the burgers into flower shapes.
  7. Place the burgers on tin foil and grill them for 10/15 minutes. Turn them when they start to go golden brown.
  8. Take a slice of beetroot and use a water bottle cap to cut perfect circles for the centre of the flower.
  9. Serve the Flower Burgers on a bread bun, with salad or next to chips. We actually ate ours with salad and melted some cheese and sweet chilli sauce on ours which was very nice.

 

 

 

My friend Lisa is a feeder… it is impossible to leave her house without feeling stuffed. Prior to my visit to see them I said I will make some food for everyone…but bless her she could not go to the shop without buying 101 things to cater for a vegan guest. She messaged me a massive list of a wide variety of foods that she had bought and set me a challenge (like Ready Steady Cook) to cook something with the ingredients… Flower Burgers are what I created.

Now you are probably wondering why I called the burgers Flower Burger and Bop… It relates to the help I had in the kitchen at the time of preparation. My beautiful god daughter Emi (nickname Bop) helped with the stirring and eating of the ingredients as we were going along… So this is where I decided upon the name…. Flower Burger and Bop. It also quite nicely sounds like my blog name Flower Bird and Dock.

This is my little helper Bop…

 

 

These burgers got a thumbs up all around and tasted equally as impressive as they look. So why not impress your friends with these fancy flower burgers.

Pancake Well

Ingredients
For the pancakes:-

  • 1 x Cup of plain flour
  • 2 x Tbsp baking soda
  • 1 x Tbsp sugar
  • 1 and half x Cups of soya milk
  • 2 x Tbsp coconut oil (melted)
  • ½ x A cup of coconut powder
  • 1 x banana (mashed)
  • Salt

For the topping:-

  • 1 x Punnet of raspberrys
  • 2 x Bananas
  • Golden syrup
  • Alpro vanilla soya yogurt

Oil for the pan

Directions
1. Add all the dry ingredients into a large bowl and mix.
2. Add the other pancake ingredients to the bowl and whisk into a batter.
3. Heat a pan on a high heat, turn down to a medium heat when the pan gets hot.
4. Add oil to the pan and wipe away the excess.
5. Once the oil has heated add a ladle of the batter.
6. Allow to cook for 1 to 2 minutes. Until the top of the pancake starts to bubble and appear to be setting.
7. Then flip the pancake. Let it cook for about 30 seconds and then use a glass or a cookie cutter to cut a circle out of the centre of the pancake.
8. Cook the pancakes until golden brown on both sides and then stack them up on a plate.
9. In the centre of the pancakes place the raspberry and banana topping mixture or create one of your own.

 

 

Perfect weekend breakfast for sharing with your favourite people. We cut ours into quarters and there was plenty to go around…In fact we were all stuffed. My mum loves raspberrys and as it is her Birthday tomorrow, so this is why I chose them…but you can adapt these pancakes with flavours of your choice! Enjoy .

 

Homemade Beans

Ingredients

  • 1 x Large diced onion
  • 2 x Large garlic cloves
  • 4 x Tbsp of tomato paste
  • 2 x Tins of butter beans
  • 1 x Tsp Cider vinegar
  • 2 x Heaped tbsp sumac
  • 1 x Heaped tsp of sugar or sweetener
  • 1 x Tbsp of paprika
  • The juice of half a lime
  • Salt
  • Half a chilli
  • Fry light

Directions

  1. In a large pan cook the diced onions in the Fry light spray, on a medium heat for around 5/10 minutes.
  2. Add the minced garlic and chilli to the onions and cook for a further 5 minutes.
  3. Now add the rest of the ingredients and cook for around 5 to 10 minutes.
  4. If the mixture starts to dry you can add a little water and mix.
  5. The beans can be served with a jacket potato on toast or with salad.

 

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A couple of months back Barry and I walked from St Bee’s to Robin hoods bay whilst doing the Coast to Coast. It was an incredible 2 week adventure, we climbed loads of mountains, met some interesting people and camped along the route. The only thing we had to worry about was where we were pitching our tent, getting lost and where our next meals was coming from. This is where the inspiration for this recipe came from…whilst on this amazing adventure I would often end up eating cold baked beans straight out of the tin for breakfast. So after eating Heinz for 2 weeks I decided to make my own version… homemade baked beans. Enjoy.

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Pina Colada Cookies

Ingredients

  • 2 x Tbsp of coconut oil
  • 1 x Tbsp of icing sugar
  • 4 x Tbsp coconut milk/cream
  • 1 x Coconut
  • 1 x Tin of pineapple rings or dried pineapple pieces
  • 3/4 of a cup unsalted cashew nuts
  • 1/2 a cup of desicated coconut
  • 8 x Glaced cherries cut into tiny pieces

Directions

  1. Remove the coconut flesh from the shell and peel off the fibre.
  2. Grate the coconut and place in a bag and freeze over night.
  3. Either buy ready dried pineapple pieces or if you have a dehydrator dry the pineapple. Making sure you cut the pineapple into small pieces. I dehydrated mine for 10 hours on 60 degrees.
  4. Place all the ingredients excluding the cherries and pineapple into a blender. The mixture should be sticky enough to form into patty shapes. Then using a small biscuit cutter cut them into circles and flatten them to the thickness of cookies.
  5. Now cut the cherries into small pieces and stick them into the cookies.
  6. Add the pineapple pieces and dehydrate for 10 to 15 hours on 60 degrees. (This helps to keep the nutrients). If you don’t have a dehydrator you can freeze for a few hours. The texture will be less crunchy.

 

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I know not everyone has a dehydrator…but I would advise you to buy one…they are great for making healthy snacks. Although this is not so healthy…but tastes amazing. I made these pina colada inspired cookies as a part of my friend Kerry’s 30th Birthday present! I wanted to make her something original and Pina colada is my all time favourite cocktail so I thought why not have a cocktail cookie. Kestral is a friend that goes way back, we were best friends at school, but lost touch. However we have recently got back in contact and I am so glad. Kerry…AKA Kestral is a Pink obsessed princess who is hilarious and has always got your back haha.

Happy Birthday Kerry…I hope you enjoyed your cookies!!

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Vegan Quorn’ma

Ingredients

  • 2 x Peeled and cubed sweet potatoes
  • 280g x Bag of vegan Quorn Chicken style pieces
  • 2 x Chopped onions
  • 1 x Red pepper (sliced)
  • 1 x Broccoli chopped into florets
  • 3 x Large garlic cloves (minced)
  • 1 x Tin of reduced fat coconut milk
  • Frylight spray
  • 2 x Heaped tbsp of coriander seeds
  • 2 x Heaped tbsp of cumin seeds
  • 1 x Heaped tbsp of curry powder
  • 3 x Heaped tbsp of tomato paste
  • 1 x Tsp of turmeric
  • 1 x Handful of spinach
  • 1 x Tsp of sweetener
  • Salt and pepper to season

Direction

  1. On a medium heat cook the chopped onions and the garlic in some Frylight spray. This should take around 5 to 10 minutes.
  2. In a separate pan cook the sweet potato cubes and the Broccoli until they are soft.
  3. Grind the cumin and coriander seeds in a pestle and mortar. Now add them to the pan with the onion and toast the seeds for a few minutes.
  4. Add the Quorn and allow this to cook through for the time recommended on the packet.
  5. Now add the rest of the ingredients to the pan and mix it together. Once the broccoli and sweet potatoes are cooked, add them to the pan as well.
  6. Allow the mixture to simmer on a low heat for around 10 minutes and serve.

This fantastic vegan Quorn’ma is delicious and filling for all the family!! I cooked this for my lovely Aunt and cousin who can’t handle the heat and would probably burn up if I gave them anything too spicy…So to cater for their needs I prepared this mild, but very tasty Quorn’ma. I hope all you Flockers out there enjoy the recipe 🖖

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Grandma Chick’s Tiffin

  • 250g x Hobnob biscuits
  • 50g x Crushed pecans
  • 60g x Desiccated coconut
  • 100g x Glace cherries, halved
  • 125g x Vegan butter
  • 2 x Tbsp golden syrup
  • 2 x Tbsp cocoa powder
  • 1 x Tbsp sugar
  • 50g x White vegan chocolate buttons
  • 500g x Vegan chocolate

1. In a freezer bag crush the Hobnob biscuits (only roughly bash them, leaving some chunky bits).

2. Add the coconut, crushed pecans and halved cherries to the bag with the hobnobs and shake, making sure everything is mixed.

3. In a pan on a low heat add the vegan butter, golden syrup, sugar and cocoa powder. Allow the ingredients to melt.

4. Turn off the heat, place the mixture from the bag in the pan and combine them.

5. Spoon the biscuits into a baking tin and flatten them to the bottom. Place the tin in the fridge to cool.

6. Break the dark chocolate in to pieces and melt in the microwave (in a bowl of course). Keep a close eye on this as it could burn if left too long.

7. Once the chocolate has melted, spread it over the top of the mixture in baking tray and place back in to the fridge.

8. Now melt the white chocolate in the microwave. Once melted make a squiggly pattern over the top of the dark chocolate using a spoon.

9. Now place in the fridge for at least 2 hours to properly set. I cheated a little by putting the tray in the freezer for around 30 mins.

8. All you need to do now is cut it and serve.

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This is a tribute to grandma Chick…who was a simply marvellous lady! A grandma who always had fantastic tales of the land army, being a fabrics teacher and growing up in Nook.

My grandma was a great cook… but mainly cooked meat dishes. However as she got older I would go to her house and she would often say she felt she could be a vegetarian because she didn’t really like meat. She did also like the Linda McCartney sausages I would take round 🤣. Unfortunatly the meals on wheels people only seemed to do meat then ☹.

My favourite recipe of hers was Tiffin. This recipe is the same as grandma’s except all my ingredients are vegan and I put vegan white chocolate on the top for a classy edge! This recipe is so easy, I had my god children Bill and Emi helping me! They gave the recipe a thumbs up 👍👍. It is a flocking good recipe that has been passed down for generations, from Tweed’s to Fairbank’s, to the Wharton’s and now to you. Enjoy 🖖

 

Creamy Sweetcorn

Ingredients

  • 2 x Small chopped onions
  • 1 x Bag of frozen sweetcorn
  • 3 x Tbsp of tahini
  • 2 x Tbsp of soya sauce
  • 1 x Half tsp cayenne pepper
  • 3/4 x Of a can of coconut milk
  • Salt and pepper to season
  • Frylight spray
  • 1x Small chilli (optional)
  • 1 x spring onion (optional)

Directions

  1. Cook the chopped onion in a large pan with some Frylight spray, for about 5 minutes.
  2. Add the frozen sweetcorn and cook for a further 10 minutes on a medium heat until the sweetcorn is cooked.
  3. Take a tablespoon of the sweetcorn out to use as a garnish later on.
  4. Now add the tahini paste, cayenne pepper, salt, soya sauce, and coconut milk to the mixture. Allow to cook and keep stiring.
  5. Now roughly blitz the mixture using a hand blender. The result will be a beautiful creamy sweetcorn heaven.
  6. Add more cayenne or other seasoning ingredients to suit your palette.
  7. Place the creamy concoction in a bowl, placing the sweetcorn, chopped spring onion and a some chopped chilli on top as a garnish.

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This dish is what I would call an accidental miracle… The idea was initially to make a sweetcorn chowder, but without the ingredients in my cupboards I used my imagination and created this delight. I say miracle because it tastes like it was created at the hands of an angel 😇 and brought down from heaven itself… when in actual fact it was made by me in my not so heavenly 2 bedroom flat. One taste of this flocking recipe and you will be hooked…and the added bonus is that it is cheap, filling and easy to make 👍

Vegan options on flights

Sitting in the airport waiting to go on a long flight to America, I realised that I have not pre ordered a Vegan meal. To be honest I hadn’t really considered it, because I have just become accustomed to the fact that I don’t get to eat much when I fly…

Then it crossed my mind…fast (like the non vegan food carrying aeroplane I was about to board)…

I am not happy to be hungry…

I don’t want to become accustomed to not being able to eat when travelling abroad…

and… I want the same conveniences as people who eat meat

I am sure I am not on my own that I would like to be able to board any flights with no faffing or pre booking ‘special’ dietry meals.

While I know I am special 🤓,  I am only one of over half a million vegans in Britain (number sourced from Vegansocity.com)… and the numbers are increasing. There are three and a half times as many vegans now as there were in 2006, which again according to the Vegan society makes it the fastest growing lifestyle movement. These numbers don’t even include the rest of the worlds vegans.

So why can’t there just be some vegan food already onboard? Surly it would be easier for the airlines to offer say a hummus and roast pepper sandwich, which is suitable for vegans and vegetarians? Then they wouldn’t have the worry of any of their valued customers going hungry 😣

Worldairlines.com rates the top 5 Airelines as follows: 1. Emirates. 2. Qutar Airways. 3. Singapore Airways. 4. Cathay Pacific and 5. ANA’s

I have looked on the airelines websites and they all offer some form of vegan meal, however they must be booked 24 hours in advance.

However Airlines such as Ryanair have no Vegan options that I can see from their website (and from personal experience)…apart from olives or if you are lucky some fries…at least they have plenty of booze so you can drown your sorrows whilst watching everyone around you filling there faces!

I recently flew with United Airlines and Lufthansa and you had to pre-book with both or spend a small fortune on food in the airport to take onboard.

EasyJets onboard bistro doesnt appear to have any vegan options…but on the plus side you can take your own food on the flight apparently. Flybe, Monarch and Jet2.com all seem to have the same level of options for vegans.

To be honest these are the flights I would largely be able to afford and I don’t think it would be too difficult for these companies to incorprate a vegan option on their regular menu. I know you might be thinking there would be food wastage. However many vegetarian meals onboard flights could be tweeked to be vegan…and if vegans have to pre-book meals because of fear of waste…so should everyone else. So the petition starts here…if you feel my struggle and would like to be able to eat a vegan meal with out pre ordering or think there should be more diverse ranges of vegan options on the onboard menus…Please sign this petition… Imagine…no more grumbling tummies, no more Hangry Vegans…the world would be a happier place 🖖

Copy the link below into your web browser to sign ➡️

https://www.change.org/p/lufthansa-airlines-to-offer-vegan-options-onboard-flights-without-pre-booking?recruiter=86601099&utm_source=share_petition&utm_medium=copylink&utm_campaign=share_petition

 

 

Polenta Stacks!!

Plenty of Polenta…. Yeah, I got stacks of it

Ingredients

For the beetroot mix:

  • 1 x Half a diced onion
  • 500g x Precooked/vacuum packed beetroot (choped into random chunks)
  • 1 x Courgette
  • 2 x Crushed garlic Cloves
  • Rosemary infused salt (just add dried rosemary to rock salt)
  • 500g x Ready made polenta
  • Pepper
  • Fry light spray

For the Avocado element: 

  • 1 x Avocado
  • 1 x Tiny crushed garlic clove
  • 1 x finly chopped spring onion
  • 1 x Tsp cider vinigar
  • Salt

Directions

  1. Spiralise one courgette and put to one side.
  2. In a pan cook the diced onion and the two crushed and finely chopped garlic cloves with the Fry light spray on a medium heat. Keep stiring until they go brown.
  3.  Add the beetroot, rosemary salt and pepper to the pan. Allow to simmer, and whilst the mixture is simmering, place the spiralised courgette in a steamer above the pan.
  4. Whilst the beetroot mixture is simmering, place all the avocado ingredients into a bowl and roughly mix and chop with a large knife until the mixture is soft.
  5. Cut the Prepacked polenta into slices and season with salt and pepper. Now cook in a griddle pan for 5 to 10 minutes until it is cooked through and there are some griddle lines on the polenta.
  6. Blend the beetroot mixture with a hand blender and then make stacks by layering the diffrent ingredients on top of each other.

 

Tandoori Chickpea and Potato Curry…in a hurry : )

Tandoori Chickpea and Potato Curry

Serves 2 or 3 people

Ingredients

  • 4 x Potatoes chopped into bite sized squares (it was about 3 cups full)
  • 2 x Small onions or 1 large one
  • 2 x Red chillies (with the ends removed and then sliced down the middle)
  • 3 x Garlic cloves (Finely chopped)
  • 1 x Tin of chickpeas
  • 4 x Heaped tbsp of tomato paste
  • 1/2 x A tin of coconut milk
  • 2 x Heaped tbsp tandoori spice mix (This can be bought in super markets with a good world food isles)
  • 2 x Large handfuls of spinach (about 120g)
  • A pinch of cayenne pepper (amount to suit your taste)
  • Salt to season
  • Water (to make the curry saucier 😉)
  • Fry Light spray
  • 1/2 x A cup of frozen peas (Although I forgot to use them on this occasion).

 

Directions

  1. Start by boiling the cubed potatoes in a pan (I don’t peel them, but you can if you like too).
  2. In a frying pan sizzle some onions until they start to turn golden brown. (Around 10 minutes)
  3. Add the chopped garlic to the pan and stir to avoid sticking. Cook for a further 5 minutes.
  4. Add the chickpeas, tomato paste, coconut milk and the tandoori spice mix. Stir the ingredients together until the sauce looks a lovely red colour.
  5. If the sauce starts to dry out, add some water and stir, this helps the sauce to loosen up. (Add water when necessary.
  6. Now add the spinach, cayenne pepper and salt to season. Stir and allow the spinach to wilt.
  7. Add the potatoes and make sure everything is coated in the sauce.
  8. Serve to your favorite people…or just eat it all to yourself.

 

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I made this beautiful tandoori curry for my friends Birthday party!! Not one to blow my own trumpet…however on this occasion the trumpet is out and tooting with success !! So successful was this curry that another mate of mine has requested the recipe…and as a woman of my word here it is…

Packed with flavour and easy to make…I chose to use a ready made tandoori powder for convenience. However you can make your own… Using 3 x tbsp of paprika, 1 x tsp of turmeric, 1 x tsp of garlic powder, 1 x tsp of nutmeg, 1 x tsp cayenne pepper, 1 x tsp ginger, 1 x tsp coriander, 1 x tsp cumin and lastly 1 x tsp cloves…but it’s just a lot easier to use the pre-made.

So…What are you waiting for my lovely Vegan flockers…pans at the ready…get cooking 🙂😎

Satay Stir fry

Vegan Satay Sauce stir fry

 

 

Ingredients

  • 1 x Large diced onion
  • 1 x whole broccoli broken into florets
  • 160g Cauldron Marinated tofu pieces
  • 3 x Cloves of garlic, minced
  • 1 x spiralised courgette
  • 1 x spiralised carrot
  • 4 x baby sweetcorn (cut in half)
  • 3 x Spring onions (thinly chopped)
  • 1 x Half a red pepper cut into strips.
  • 1 x Chilli cut in half
  • 3 x Tbsp of premium dark soya sauce
  • 3 x Tbsp of natural Tahini or 2 x Tbsp of peanut butter
  • 1 x Heaped Tbsp of sweetener or sugar
  • 1 x Pinch of cayenne pepper
  • Salt to season
  • Fresh coriander and sesame seeds to garnish
  • Fry Light spray

Tip – If you are using peanut butter, add water to the mixture a little bit at a time to thin the consistency.

Directions

1. Blanch the broccoli florets in a pan with boiling water for 3 minutes. Place to one side when ready.

2. In a pan cook the onion and garlic in fry light spray. Saute until golden brown.

3. Add the sweetener, peanut butter and soya sauce to the pan and stir. This is were you may need to add some water.

4. Now add the rest of the ingredients to the pan (except the garnish) and cook until the they have heated through (about 5 to 10 minutes). Ensure all the ingredients are coated in the sauce.

4. Garnish with coriander and sesame seeds.

 

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Better then take away!! After having a long day… I often feel like I need to pig out! This meal can be made in around 20 minutes and is worth every second! Unlike the very often underwhelming take away…this meal leaves you feeling happy and wanting more… To be truthful, it was a struggle to restrain myself not to eat the portion I had left for my lunch for the next day!

So….get to your ‘flocking’ kitchen and try this recipe. Let me know how the recipe works for you…I would love to see any photos. You can send these to me via facebook, Twitter or Instagram. The direct links are on my main page 🙂

Sweet Potato and Beetroot Flan…A Sweet Beet Treat!!!

Sweet potato and Beetroot Flan

Ingredients

  • 4 x Tsp of Agar Agar
  • 3 x Peeled sweet potatoes (1 x extra sweet potato if you would like to add the sweet potato flower)
  • 1 x Half a cup of soya milk
  • 1 x Quarter of a cup of soya cream
  • 1 x Tsp salt
  • 2 x Cloves of garlic, finely chopped
  • 1 x Heaped tbsp of fennel seeds
  • 1 x Tsp pepper
  • 1 x Tsp cider vinegar
  • 1 x Tbsp of vegan gravy granules
  • 1 x Large onion diced
  • 2 x 250g Packs of precooked beetroot, cut into chunks
  • Garnish with coriander leaves

Directions

  1. Slice the peeled sweet potato and boil for 5 minutes until partially cooked. Then drain the water, add a pinch of salt and place the potato slices in a silicone tray. Microwaved the sweet potato to help dry them and stick them together.
  2. Place the sweet potato in the oven on 225 degrees and cook for 20 minutes.
  3. In a large pan brown the diced onion and then add the garlic.
  4. Add the fennel seeds, soya cream, soya milk, pepper, salt, cider vinegar and gravy granules and allow to simmer for 5 minutes.
  5. Now ad the beetroot, being sure to cut off any hard pieced of root.
  6. Blitz the mixture with a hand blender.
  7. Now add the agar agar and allow the mixture to simmer for 5 minutes. This allows the Agar Agar to dissolve properly.
  8. Get the sweet potatoes out of the oven and pour over the beetroot mixture. Place in the fridge and allow it to set for around 1 hour.
  9. For an added touch of beauty mash a sweet potato and cut a flower shape into it using a mold. Add this to the top of the flan and decorate it with coriander leaves.

 

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Continue reading “Sweet Potato and Beetroot Flan…A Sweet Beet Treat!!!”

Hummus Dib Dab!!! (Well it is international hummus day after all)

Hummus and Dukkah style dip dab

Ingredients

  • 2 x Tins of chickpeas
  • 3 x Tsp of Tahini or smooth peanut butter
  • 1 x Avocado
  • 1 x crushed garlic clove
  • 1 x Tsp cider vinigar
  • 2 x Tbsp soya milk
  • 1 x Tsp salt
  • 5 x Tbsp sesame coated caramel peanuts
  • 2 x Tbsp of coriander seeds
  • 2 x Tbsp of cumin seeds
  • 1 x Pinch of Cayenne
  • Pomegranate jewels
  • fresh coriander

Directions

1. Place the chickpeas, avocado, tahini, garlic, salt, cider vingar and soya milk in a large bowl and blitz with a hand blender.

2. Place the hummus in a presentable bowl and make a well in the middle for the dukka dib dab to go.

3. In a pestle and mortar crush the sesame coated peanuts, coriander seeds, cumin seeds and a pinch of cayenne pepper.

4. In a pan toast the nuts and seeds. Be careful not to burn the mixture.

5.  Now place the dib dab in the hummus well.

6. Serve with toasted pitta bread and garnish with pomegranate jewels and fresh coriander…. Simply delicious 🙂

Rhyme time –

Hail hummus…the king of all dips

A place for you to dunk your chips.

A dukkah style dib dab that packs a punch

Its sure to cause envy if in your packed lunch.

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Stuffing Good Stew and Dumplings

Mediterranean stew and stuffing dumplings

Ingredients

  • 2 x Tins of chopped tomatoes with herbs
  • 2 x Leeks (chopped)
  • 3 x Cloves of garlic (chopped)
  • 2 x Heaped tbsp of capers
  • 4 x Gherkins (chopped)
  • 15x Black olives
  • 2 x Tbsp tomato paste
  • 3 x Tbsp liquid seasoning or a crumbled vegetable stock cube
  • 1 x Tbsp sweetener or sugar
  • 1 x Tin of butter beans
  • 1 1/2 x Cup of chopped peppers
  • 1 x Pack of stuffing
  • 1 x Tbsp balsamic vinegar
  • Fry Light spray
  • Salt

Directions

  1. Preheat the oven.
  2. Cook the leeks in a frying pan with some Fry Light spray for around 10 minutes.
  3. Add the chopped garlic and liquid seasoning to the pan and stir. Cook for around 5 minutes.
  4. Place the tinned tomatoes in a large oven proof bowl and blitz with a hand blender until they turn into juice.
  5. Add the remaining ingredients  (except the stuffing), to the tomatoes and stir.
  6. Place the lid on the oven proof dish and cook the stew in the oven.
  7. Whilst the stew is cooking make the stuffing mixture (as directed on the packet).
  8. Once the stuffing has cooled enough, roll it into balls.
  9. Place the balls on a baking tray and cook for about 25 minutes at 225°c.
  10. When the balls have cooked and turned a crispy, add them to the stew and cook for a further 30/35 minutes.

 

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The story behind the stew… Whilst on holiday in Tenerife last year, as you can imagine it wasn’t that easy to find places to eat as a vegan. I managed to find a restaurant that had one vegan meal… a tropical avocado salad. Looking forward to the avocado element of the salad, I sat waiting with excitement (that I might eat that day). However I was to experience great disappointment when the food finally appeared at the table because there was no avocado…I asked the waiter who informed me avocados were not in season at that time?? I thought…Ridiculous…and looking back… why they didn’t tell me when I ordered? I will never know! But the silver lining to this tale was that after this experience Barry and I managed to find a real beauty of a veggie restaurant (which also understood vegans) and we ate there for the rest of the week. I Can’t for the life of me remember the name of this little gem. I have tried to find it on Trip Advisor, but with no luck…but the food was lovely! One dish they made for me was polenta with a tomato sauce. The tomato sauce was amazing and the ingredient that made it stand out from other tomato sauces was the capers!! This is where the inspiration for the stew sauce came from…The stuffing dumplings was an idea I thought of when roaming through the cupboard and realised I had a packet of stuffing that needed to be used left over from Christmas! Rather then do stuffing with a Sunday roast I chose to do something different…hence the Mediterranean stew with stuffing dumplings.
So my fellow Vegan flockers… Get to the kitchen and get those balls cooking!! Flock this way and follow me on Instagram @flower_bird_and_dock, Facebook @flowerbirdanddock or on Twitter @Flowerbirdndock.

 

 

Golden Chocolate Pots

Rich and creamy Chocolate Pots

Serves 4 lucky people

Ingredients

  • 2 x Mashed or blended avocado (mashed banana could be used as an alternative)
  • 2 x Tbsp of cocoa powder
  • 2 or 3 x Heaped tbsp sweetener or sugar
  • 2 x Tsp of vanilla
  • 100g of Vegan chocolate (I used a Moo Free chocolate bar)
  • Glazed cherries
  • Fresh raspberry
  • Fresh blueberries
  • Dried fruit (I dehydrated my own banana, strawberries and pomegranate seeds, but you can buy ready made)
  • Unsalted pistachio nuts
  • Coconut flakes
  • Edible gold dust (not essential…but it does look pretty)

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Guidelines

  1. Cut the avocados in half and remove the flesh into a bowl and mash (or blend to get a smoother texture).
  2. Add the cocoa powder, vanilla and sweetener to the avocado and continue to mash and mix.
  3. In a silicone muffin tray put some dried pomegranate seeds in to the bottom of each cup (this adds a chewy crunch to each bite of chocolate).
  4. Break the chocolate up and place it into a microwavable bowl.
  5. Microwave for about 30 seconds. Check the chocolate and stir. If it is not fully melted put it back in the microwave for another 30 seconds, ensuring the mix does not burn.
  6. Once the chocolate has melted, place equal amounts of chocolate in the silicone muffin tray cups. Spread the chocolate around the muffin cups.
  7. Now place both mixtures in the fridge.
  8. After 10 minutes check the chocolate mix in the muffin trays. The mixture should have started to become firm. However before the chocolate completely sets, use a teaspoon to spread the chocolate around the edges of the muffin cups. This is so the sides of the cups become thicker and stronger.
  9. Now place the chocolate back in the fridge and allow to set for about another 15 minutes.
  10. Once the chocolate has fully set, equally fill the chocolate cups with the avocado mix.
  11. Place the glazed cherries, raspberries and blueberries on top of the avocado mix in a way that looks pretty.
  12. Place the tray back in the fridge and allow to set for at least an hour (if you can manage to restrain yourself from eating them all).
  13. Remove the chocolate cups from the silicone trays and add the dried fruits, pistachio nuts, coconut flakes, pomegranate seeds and gold dust.
  14. Eat them now or save them for later.

My Dad’s Birthday Pud…

Let me tell you a few important things about my dad… (I won’t mention his age…because he hates it!!)…. He is a caring and kind person…Doing anything he can to help people out!

He is excentric and wonderful (a lot like this sweet!). He is THE biggest Marylin Monroe fan, the only man I know to do the 3 peaks in his slippers… and the kind of guy that turns up to play a charity football match wearing a pirate hat and Dock Martin boots (when it wasn’t fancy dress).

So as a treat for my dads 67th Birthday (whoops… I let it slip!!)…I made him these flamboyant and gorgeous golden chocolate pots… He loved them!!

So why not treat someone special to these delightful ‘flocking’ desserts and become a part of the #Veganflocker gang. I promise…you won’t be disappointed 🙂

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Dahl…icious Lentils!

Lentil Dahl, serving 3 or 4 people

Ingredients

(Just a quick note…my tablespoon measurements are large…so heap those bad boys!!)

  • 1 1/2 cups x Red split lentils (I soaked mine for 6 hours, to help them break down, however just follow the instructions on the bag)
  • 1 x Large onion (diced)
  • 3 x Garlic cloves (Finely chopped)
  • 2 x Tbsp tomato paste
  • 1 x Red chilli (cut in half)
  • 1 x Tsp Finely grated fresh ginger
  • 4 x Cardamom pods
  • 1 x Tbsp coriander seeds
  • 2 x Tbsp curry powder
  • 1 x Tsp turmeric
  • 1 x Pinch cayenne pepper
  • 1 1/2 x cups home made stock
  • 3/4 x Cup of Alpro soya milk
  • Salt to season

Instructions

  1. Place the diced onion into a frying pan with some Fry Light spray. Cook on a medium heat for around 10 minutes (until golden brown).
  2. Add the garlic, chilli and ginger to the onions. Allow to cook but keep stirring to ensure it doesn’t burn or stick to the pan.
  3. Bash the coriander seeds in a pestle and mortar (they don’t have to be ground to a powder, its just to let the flavours out).
  4. Add the coriander seeds, cardamon pods, turmeric, cayenne pepper and the tomato paste. Keep stirring the pot.
  5. Now add the lentils and 1 cup of stock. Allow the stock to simmer and reduce. Once it has reduced add the remaining stock.
  6. Add the Alpro milk a bit at a time and allow to reduce. The milk makes the Dahl creamy but is a lower calorie option.
  7. Add salt to your desired taste.
  8. Cook the lentils until soft. This was around 30/40 minutes.

 

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I served this beautiful lentil dahl with sweet potato and parsnip sliced chips…I enjoyed using the sliced chips to scoop up the dahl… like a little edible spoon (yummy). You could serve it on its own, with rice or a roti…any of these would work, however I was trying to be healthy (on this occasion). To make the sliced chips I simply part cooked the sliced potato/parsnips in boiling water and then drained the water and oven cooked them with some fry light spray and some salt. Easy-peesy!

One thing I love about the internet is the inspiration you can give to others…but also what you can learnfrom it yourself… especially when cooking. On this occasion I was browsing Instagram (@flower_bird_and-dock) and came across a nice looking lentil dahl, created by @crueltyfreeromy…she very kindly sent me across her recipe. I used her recipe to inspire my own…I changed it and added things to it to make it my own. It really is a tasty treat and I would highly recommend people try it…even tweek it (or twerk it) to your own taste buds! Now get yourself to the flocking kitchen and get cooking. Hope you enjoy!

This Dahl got the seal of approval from my boyfriend…who is a self confessed curry connoisseur (and he eats meat)…so I reckon if he loves it…then you will too! So why don’t you add this to your menu my little Petals. Enjoy and share your inspiring food recipes 🙂

Lean… Mean…Green Machine Soup

Green machine soup

Serves 2/3 people

Ingredients

  • 1 x leek
  • half a celeriac
  • 2 giant handfuls of spinach  (half a large bag)
  • 1 x cup of home made stock + more to get to your desired consistency
  • Salt
  • Pepper
  • 2 x large garlic cloves
  • Fry light spray

Instruction

  1. To make your own home made stock…simply save all your vegetable peelings (onion skin, garlic, potato skin, carrot peelings etc). Put them in a pan with salt and cover with boiling water. Boil for 30 minutes. Drain the liquid into a container. This can be frozen and saved for all types of recipes.
  2. Rinse of the leek, celeriac and the spinach.
  3. Peel the celeriac and then roughly chopped it into cubes.
  4. Cook the celeriac in boiling water on a medium heat for about 15 minutes.
  5. Chop the leeks and put them into the pan with some fry light spray.
  6. Cook them on a medium heat and allow them to sweat.
  7. Finley chop the garlic and add to the leeks. Keep stirring the mix so it doesn’t stick to the pan.
  8. Add the handfuls of spinach to the leek mixture and allow to wilt.
  9. Once the celeriac is cooked, drain the water and combine the mixtures into a deep pan.
  10. Add as much stock as you require (people like there soup in different thickness) and blend.
  11. Add the salt and pepper.
  12. For added vanity…add a swirl of alpro plain vegan yogurt and some parsley sprinklings.

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This is the easiest recipe that you will ever made…If you can’t get hold of celeriac you can use a couple of potatoes in its place and it will work just the same. Through the working week I usually eat as healthy as possible but I also want to be full… This little beauty ticks all the boxes… You might get some funny looks from people because of its Hulk green color…but I know I have the last laugh because its ‘flocking’ good!! Why not give it a try 🙂

Bread and butter pudding…With a mothers day twist

Savory Bread and Butter pudding

Serving me, my mother and a few others

Ingredients

  • 1 x Loaf of bread
  • 1 x Pot of red pepper hummus
  • 1 x Jar of sun blushed tomatoes
  • 1 x Handful of fresh basil
  • Flour
  • Soya milk
  • 1 x Tbsp soya butter
  • 1 x Tub of herb cream cheese (I used Violife)
  • Salt and pepper

Directions

1. Spread the hummus onto the bread and cut into quarters. Repeat this until you have enough to fill your oven proof dish. (For added love to the dish, I chose to cut out some heart shapes using a template. I put tomato paste on the middle heart and hummus on the others.)
2. Once the bread is in the dish, drain the sun blushed tomatoes from the oil. Now cut them into small pieces.
3. Place the sun blushed tomatoes in between each piece of bread along with some torn up basil leaves.
4. Scatter any remaining tomatoes over the top.
5. Now prepare a ‘cream cheese’ bechamel sauce. Melt a tbsp spoonful of ‘butter’ in a pan on medium heat.
6. Now add 1 or 2 tbsp of flour and stir, until the mix binds together, making a clumpy, doughy consistency.
7. Now slowly add small amounts of the milk, a little at a time and stir continuously.
As you keep adding the milk and stirring it whilst on the heat, it will start to form a thick sauce.
8. Now add the tub of cream cheese and melt it into your sauce.
9. Add salt and pepper.
10. Now pour the sauce over the bread and place it into the oven at 180°c and cook for around 35 minutes. But just keep checking on it. You want it to look golden brown.
11. Once it is cooked, serve with a salad of your choice. I made caramelised onions and avocado salad stacks.

 

My Mum…also know as Mother 🙂

When I think of my mum, lots of things come to mind…Tales which will help you to build a picture of who she is to me…When I was little and she was getting ready to go out (usually with my fairy godmother, Teresa)…I would look up to her in awe, she always looked amazing, but could not and still can’t see it herself.

Even when she got married in her mustard and black polka dot dress, with a matching black hat…she still looked cool as hell!!…she can just pull the quirky look off!

I would beg her to let me go out with her. Obviously as a toddler it wouldn’t have been appropriate, but she would tell me ‘when you are old enough’. Sure enough…she is a woman of her word… Now I love going to the Northern soul doo’s with her and Teresa…I’ve still not perfected the dance moves though.

She is the hardest worker I know and the best person in her line of work. I know no one who is as good at enabling people with learning disabilities to live as independently as possible…she is a great teacher too… in a weird coincidence, my final year placement tutor was a student taught by my mum. She told me that my mum was her biggest inspiration in leading her into a career working with people with disabilities. If that isn’t a compliment, I don’t know what is!!

I loved Christmas time as a child, when mum, Nathan and I would spend hours playing sonic the hedgehog…One time we even slept downstairs, pulling an all nighter to defeat Dr Robotnic.

She has also put me in some funny predicaments…she is an avid Manchester United fan and says Eric Cantona is her god! One day we went to Old Trafford for a mooch around. They were re-turfing at the time (Yes mum, if you are reading this you remember the story). Mum says to me…’get a bit of that turf’, so me being non the wiser…slid my foot under the fence and scraped a bit of the mud out with my foot. When I turned around, my mum and brother were walking/jogging away from me. I was chasing them shouting ‘I’ve got some’…Nathan was saying ‘drop it, drop it’..mum saying ‘no don’t’. There was lots of work men stood laughing at me…probably because I looked far from inconspicuous…as I was wearing a large united bobble hat that was bouncing around as I chased them down the road. We still have that turf in a pot in the garden.

As you can see my mum is an amazing, crazy and unique person and I love every bit of her. So as a tribute to this fabulous woman. I created this new and exclusive savory, hummus, sun blushed tomato, bread and butter pudding with a avocado and caramelised onion salad . One of my mum’s favorite desserts is the traditional bread and butter pudding… However this one has a savory twist.

It’s not hard to make… So why don’t you give it a go!