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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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!!!”

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.

 

 

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 🙂

Sloppy Joe’s

Carrot sloppy Joe’s

Serves 2 or 3

Ingredients

  • 2 or 3 carrots
  • 1 x large onion
  • 3 x garlic cloves
  • 4 x heaped tbsp of tomato paste
  • 1 x tin of kidney beans
  • Plenty of salt and pepper
  • 1 x half a lime
  • 2 x tsp of balsamic vinegar

Directions

1. In a pan cook the diced onions in some fry light spray.
2. Add the finley chopped garlic to the onions and cook on a medium heat until golden brown. Stiring occasionally to avoid sticking.
3. Grate the carrots (I cheated and did mine in the food processor).
4. Add the carrots and the kidney beans to the onions.
5. Add a squeeze of the lime juice.
6. Add the rest of the ingredients and allow to cook for a 5 minutes, until the carrots are cooked.

When it comes to the salt and pepper…I like quite a lot. But the best policy is to add a little bit at a time and taste, until it suits you 🙂

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Sloppy Joe!!

The original sloppy Joe is made with mince meat and named after a man named Joe from Iowa, according to Google (this must mean it is true). However my version is a lot healthier and made with carrots. I have decided to dedicate this one to the best Joe in the world…my dad! I love this recipe… It’s so simple to make and hardly cost anything. When your cupboards are bare…you have usually got the ingredients to rustle up this delightful little dish… hope you enjoy… share the foodspiration guys 🙂

Ready…Steady….RHUBARB!!!

Rhubarb and Orange Jelly Cups

Serves 2 people

Ingredients

  • 2 x Oranges = 1/2 a cup of juice
  • 1/2 x Cup water
  • 2 x Rhubarb stalks cooked in 2 tbsp of sugar or sweetener
  • 1/2 Tsp agar-agar powder (buy online)
  • 2 x Tbsp sweetener or sugar

Directions

  1. Cut the oranges in half and gently with a spoon take the orange flesh out of its skin (sounds gruesome!!). Ensure you catch all the juice in a cup. Squeeze the juice out of the orange once it has been removed from the skin.
  2. Keep the skins to one side as they will be used as the jelly cups.
  3. Peel the rhubarb and chop it into small chunks.
  4. Cook the rhubarb with the sweetener in a pan on a medium heat until it softens (around 5 minutes).
  5. Once cooked place the rhubarb in the orange skin cups. Save a little bit to put on the top of the jelly’s when it sets.
  6. In a pan add the water, juice, agar-agar and sweetener/sugar. Allow the liquid to come to a boil and cook for 2 minutes. Stir the liquid to ensure the agar-agar fully dissolved.
  7. Remove from the heat and pour the liquid into the orange skins or mold (which ever you fancy). Don’t let the liquid cool in the pan as it will start to set.
    Allow to set in the fridge for 3-4 hours….and voila…you have vegan jelly.

Lots of lovely lovely rhubarb:

Rhubarb… Or as my dad likes to call it…’boobrab’ (he’s a real funny guy)!! Kindly my dad is forever stocking me up with ‘boobrab’ and apart from making the to be expected…crumble. I have often found myself in a puzzled as to what I should make with it…So after making numerous crumbles, I decided to make a different dessert. Fun for adults and the kids (I said that like I have got kids?). Rhubarb is also fun for your pockets…because like me… it is wild and free! Everything is better when it’s free. So come on my little Petals, why not try making your own jelly…or come up with your own rhubarb creation. Please be sure to share anything you make with me… either in the comments section or on Instagram @flower_bird_and_dock. Peace x