This is a lovely tomato soup that is super easy to make as it makes use of canned tomatoes. If you have the time, however, feel free to substitute with fresh, ripe, peeled tomatoes. This makes a good starter but can also be served for lunch or as a light main course, along with a toasted vegan cheese sandwich.
- 1 large onion, finely chopped
- 1 large crushed garlic clove
- 2 Tbs. all-purpose flour ( I used gluten free flour mix)
- 3 cups vegetable or vegan chicken flavoured stock
- 2 x 400g cans whole peeled plum tomatoes (including the juice)
- 1.5 teaspoons agave granules (or white sugar if you are not sugar-free)
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
- 3-4 tablespoons nutritional yeast (or to taste)
Saute the onion and garlic in a pot until onion is translucent. Add a tablespoon of water when needed, to prevent it from catching. (This technique avoids using any oil, but if preferred, you could just use olive oil or vegan butter/margarine.) Add flour and stir to coat onions evenly. Add all other ingredients, give a stir to mix and bring to the boil while stirring to ensure that the flour doesn’t stick to the bottom of the pot.. Reduce heat and simmer for 40 minutes.
Allow to cool for 10 minutes, then either blend until smooth in batches in your blender or use an immersion blender stick. If using a blender, be sure to open the hatch on the lid and hold a dishcloth over the open hatch to allow for steam to escape and prevent a mini soup explosion:)
Return to the pot, stir nutritional yeast through and heat before eating. Feel free to add some fresh basil and soya cream, coconut cream, coconut milk, silken tofu or soya milk if a creamier soup is desired.
This is a great energy boosting breakfast smoothie for those who love dark chocolate. It is full of superfoods like raw cocoa, maca and flax and sugar free. I put all the dry ingredients in my blender the night before so that it is ready to go the next morning in a jiffy.
- 2 Tablespoons raw cocoa powder
- 1 tsp Raw Maca Powder
- 1 tsp flaxseeds
- 1 1/3 large frozen ripe banana
- ¼ tsp Cinnamon
- 1/4 tsp Vanilla powder
- 20g soft fresh dates
- 1 Cup Almond Milk (or your preferred choice of non-dairy milk)
- 2 tablespoons oats
- 1 teaspoon peanut butter
- 1/4 teaspoon guar gum (optional)
- Additional sweetener of choice if needed (I find the dates provide enough natural sweetness, but go according to your taste)
Put all ingredients into your blender and blend. The guar gum makes it a bit thick like a milkshake. It is not essential but I highly recommend it:)
This is a simple yet satisfying smoothie that I quickly throw together when I need a breakfast on the run. From time to time I buy a big bunch of ripe bananas, chop them into thirds and throw them into a ziplock bag before popping it into the freezer. It lurks there happily, waiting to be popped into my smoothie of choice.
- 2 ripe pears (I particularly love ripe forelle pears)
- 1 large frozen ripe banana
- 1 flat teaspoon cinnamon
- 1 rounded teaspoon flax seed
- 1 cup of ice water
Place all ingredients into a blender and blend until smooth. Add more water until desired consistency is achieved.
Last night, I had a terrible/wonderful chocolate craving and I had to have a big slice (or 2) (Who’s counting?! Don’t judge!) of moist, rich, icing laden chocolate cake stat! A quick google search revealed this gem….It has no added fat and takes 5 minutes to throw together.
This recipe was so good that I did not adjust it at all. I made my favourite chocolate icing to go with it. I used the chocolate icing to sandwich the cakes together – adding a few morello cherries in between the two layers and then covered the cake with more icing and maraschino cherries.