Tag Archives: gluten free

Carrot, Coriander and Ginger Soup

This is such a bright and flavourful recipe, it would make a good addition to a festive meal!

Ingredients (for four):
a little olive oil
8 carrots, scraped and chopped
1 large onion, chopped
1 stick of celery, chopped
1 small potato, diced small
2 inch square of fresh ginger, peeled and cut up
1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour)
6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole)
a handful of cashew nuts
water as needed
seasalt to taste

In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious 🙂



Chocolate Ginger Mousse

For four people, blend up: 2 ripe avocados, 3 bananas, an inch or so block of fresh peeled ginger and 1 or 2 tablespoons of cocoa (or cacao if you would like to keep this totally raw).

That’s it! It’s rich and creamy and surprisingly good for you 🙂

Optional variants: add the grated rind of an orange, or exchange the ginger for a little chilli, fresh or dried.

 

Don’t miss our Vegan Christmas page!

And how about some luxury chocolate indulgence from Hotel Chocolat? 
The All Dark Collection!



A Library of Chocolate!

Montezuma’s, a company that has provided vegans with completely delicious chocolate since we went vegan over 20 years ago, has some lovely gift ideas this year! There’s truffles and buttons and gift bags and even a library, yes a library, of chocolate! Go see!

a little more Christmas

Holland and Barrett have a gorgeous selection of dairy free Christmas goodies in store and online here.

Cranberry & Orange Tiffin Mini Bites and Mini Iced Fruit Cake Bites from the Co-op (click photo for bigger image):

Don’t miss our Vegan Advent Page and our main section of Christmas recipes and gifts!



more Christmas chocolate!

This year hotel Chocolate have produced this gorgeous Yule Log! It’s 70% dark chocolate praline with almonds and hazelnuts…

There’s some other sweet things going on there too, see them all in the vegan section of their site:

   

And… don’t forget the amazing All Dark Collection

The All Dark Collection!

And don’t miss our own Vegan Christmas page!

Cute Halloween Chocolate for Vegans!


From Hotel Chocolat:

The Yumpkin


Wingston the Bat


Tiddly Vampires!

Dark Chocolate Vegan Halloween Treats from Montezuma’s


And for the adults…
The All Dark Collection!

And this delicious Black Forest Gateau Bar

 

And for handing out to Trick or Treaters? Swizzels Lovehearts are vegan! Also vegan are their Parma Violets, Rainbow Drops, Fizzers and their Lovehearts Candy Lipsticks.

Light and Fluffy Chocolate Chip Pancakes

They’re light. They’re fluffy. Gluten free. Soft and gooey too. Welcome to vegan chocolate chip pancakes made with aquafaba and the wonderfully sweet and mild, just like high quality milk chocolate, Moo Free Baking Drops!

This recipe was developed for the #MooFreeBakeOff 2017

Just look at the chocolatey gooey-ness…

And the fluffiness? Can you see the fluffiness?

And the magic ingredient that makes them light and fluffy? Aquafaba, the cooking liquid from beans or chickpeas. Here we used the water drained out of one tin of chickpeas.

Ingredients:
water from one tin of chick peas (or other beans)
1 heaped tablespoon of caster sugar
1 tablespoon of sunflower oil
1 bag of Moo Free Baking Drops
10 heaped tablespoons of Doves Farm Gluten Free Self Raising Flour
soya milk to mix to a good pouring batter (about a cup, but add it gradually)
a dash of vinegar

We used a cake mixer but you could whisk by hand! Pour the aquafaba into your mixing bowl and add the sugar. Then, on the highest setting, whisk for about six minutes: until frothy and possibly forming peaks. Turn the mixer down to a slow setting and add the sunflower oil, baking drops, and then gradually, bit by bit, alternate soya milk and flour until you have a good thick batter that can also pour. Pour in those Moo Free Baking Drops and turn up the speed on the mixer to fluff things up!

Our first batch, with only 8 spoons of flour, was too runny and the pancakes were not fluffy, but we quickly ate those up and added flour 🙂

At the very end of mixing add the dash of vinegar.

Spray or wipe a sturdy frying pan or skillet with a tiny amount of oil and heat to quite a high temperature. We made small pancakes using tablespoons of the batter, three at time, in a large frying pan. Once little holes appear in the batter (probably after about a minute, depending on heat) that’s the time to flip them over and do the other side which generally needs less time.

We ate them while still warm, with strawberries.


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