Chocolate Tart

These tart is ultra easy to prepare and takes no time at all. Perfect for those days when you want something rich and yummy or for when you have guests and wants to impress. This is sheer heaven!





Ingredients:
250ml single cream (I normally use Alpro)
200g dark chocolate
10 digestive biscuit
1/2 cup spread
3 tbsp whisky

Method:
1 - Break the biscuits on the multiprocessor.
2 - Melt the spread and mix it with the biscuit on a greased pie baking tray pressing with you fingers so the mixture sticks to the base and sides of the tray.
3 - Melt the chocolate on the microwave or in bain-marie.
4 - Mix the melted chocolate with the single cream and the whisky.
5 - Pour the mixture into the pie tray and take it to the fridge for 1 hour before serve.

Enjoy!!

Stuffed Portobello Mushrooms

Portobello mushroom it's delicious and ultra nutritional. They are a good source of nutrients, such as copper, folate, niacin and has as much potassium as a banana which is essential to a healthy heart. On top of that they are also source of calcium.
This recipe is delicious, you can serve it as an appetiser or as a side dish, anyway you prefer it's heavenly good.

Ingredients:
400g mini portobello mushroom
1/2 onion chopped
4 cloves garlic
5g chives chopped
1 tbsp nutritional yeast
2 tbsp breadcrumbs
Vegetable oil
Salt
Black pepper

Method:
1 - Separate 2/3 of the mushrooms, spread a bit of salt in it and set aside. Slice the rest of them.
2 - Saute the onions and garlic on a little of vegetable oil.
3 - Add the sliced mushrooms, chives, salt and pepper and cook it for 15 minutes in low fire.
4 - Turn the fire off, add the nutritional yeast and breadcrumbs.
5 - On a non sticky frying pan, fry the portobello mushrooms (no need for oil) you separated at the beginning for 2 minutes at each side.
6 - When ready stuff the fried mushroom with the cooked mixture and serve straight it away.

Enjoy!!!

Pasta al Pomodoro

I love pasta and although we all have to use the ready made tomato sauce sometimes, it's undeniable that the homemade sauce is the best. This is a easy and quick recipe and it's perfect for when you want a comfort and light dinner. Indulge yourself!!

Ingredients:
300g linguine
650g plum tomatoes cut in half
1 red onion chopped
1 onion chopped
4 cloves of garlic
10g chives chopped
Handful basil
1 vegetable cube
Black pepper
1 tbsp spread

Method:
1 - Fry the garlic and onions on a low fire for 5 minutes
2 - Add the chives and stir for about 5 minutes
3 - Add the tomatoes, black pepper, basil and vegetable cube and cook it low fire for 20 minutes.
4 - In the meantime cook the pasta in salted water as per the package instructions
5 - When the pasta is ready add the spread and mix it with the sauce.

Serve it straight away and enjoy!!

Strawberries Mille-feuille

How can I describe this recipe? The word that comes to my mind is perfection!! It's light, sweet but not too sweet, the whipped cream/strawberry mixture it's to die for and the whole "cake" is a bliss!! You simple have to try it and believe me, you'll thank me later!!! :)

Ingredients:
1 sheet of vegan puff pastry
400g strawberries cut in slices
4 tbsp light brown sugar
Icing sugar for dusting

Whipped cream ingredients:
2 cups cashew nut
6 tbsp golden syrup
1/4 cup spread (I use Pure Sunflower)
6 tbsp water
1 tsp vanilla extract

Method:
1 - Open the pastry and cut into small squares. I used a small plastic food container upside down.
2 - Using a back of a small spoon or a wooden spoon lightly press the centre of the squares (but not the borders) and bake it at 180c for 25 minutes.
3 - In the meantime mix all the ingredients of the whipped cream in a food processor and beat it for a minimum of 5 minutes or until the mixture smooth, creamy, and slightly fluffy.
4 - Mix the strawberries with the sugar and set aside.
5 - When the pastry is swollen and golden brown, remove it from the oven and using a knife cut the middle of it to open the shells. You will see that there will be a line on the side and that only by pressing the knife you will be able to easily open it.
6 - You will need three pieces of pastry to make one mille-feuile. Spread 2 tbsp of the whipped cream on the base of the shells, spread 2 tbsp of the strawberries mixture on top, put one shell of the pastry on top and repeat the process. Close it with another piece of pastry pressing it lightly
7 - Dust a little of icing sugar on top and serve it straight away.

Enjoy!!

"Cheese" Crackers

This recipe was inspired by a non vegan one that my sister-in-law does it for years and I decided to veganise. The crackers are light, tasty and perfect as snack or for a party. The only problem is to stop eating them! Enjoy!!

Ingredients:
300g flour
200g spread (I used Pure Sunflower spread)
1 tbsp ground flaxseed
2 tbsp water
1 tsp salt
100g Vegusto No-Moo Mild Aromatic
50g Vegusto No-Moo Classic
1/2 tsp nutmeg

Method:
1 - In a small pot mix the flaxseed and the water and let it rest a bit until it gets gooey.
2 - In a big bowl mix all the ingredients together. You'll need to use your hands at some point.
3 - Let it rest in the fridge for 30-40 minutes.
4 - Using a dough roller open the dough and cut it using a small round cookie cutter.
5 - Bake it at 180C for 15 minutes or until golden brown.

Fancy Rice Cake

I love rice cake and keep on creating different recipes and ways to prepare it. In this recipe I used a ramekin to shape it and don't they look lovely?? It's light and extremely tasty. Give it a go!

Ingredients:
300g cooked rice
1/2 onions chopped
250g chestnut mushroom
100g smoked tofu
8 baby plum tomatoes
2 sticks spring onions
65g spinach chopped
2 tbsp nutritional yeast

Method:
1 - Cook the rice as per the package instruction
2 - Fry the onion until tender
3 - Add the rest of the ingredients apart from the spinach and cook for 10 minutes
4 - Turn the fire off, add the spinach and the rice
5 - Fill a ramekin with the rice mixture and turn it on a baking tray covered with baking sheet
6 - Bake it for 35 minutes at 180C

Enjoy!

Pea Soup

If you, like me, eat a lot over Christmas, you are going to love this soup. Light, nutritious and super tasty is perfect for a so needed detox.

Ingredients:
1/2 onions chopped
10g parsley
370g  peas
10 (220g) cherry tomatoes
1 cube vegetable stock

Method:
1 - Fry the onion for 5 minutes
2 - Add the peas and the vegetable stock and stir for 15 minutes
3 - Add the tomatoes and parsley and pour 800ml of boiling water
4 - Cook it for 20 minutes and blend it on a blender.



Yes it's that easy!! Enjoy!!!