Porridge/Oatmeal

Porridge is my all-time favourite food; I could live off porridge alone. Rolled oats are cheap and keep you full for a long time; the options for toppings are endless.

I like to start my day with a good breakfast to keep me satisfied all day long.

Being vegan I like to make sure I am getting enough protein; with this recipe I add chia seeds and peanut butter as they are both high in protein.

If you use a fortified milk you will be meeting your daily recommendation of vitamin B12 which is important for vegans and those on plant based diets.

If you don’t like chia seeds feel free to leave them out and reduce the liquid to 400mls.

Start your day off right with this porridge!

 

Makes 1 serve

 

 

Ingredients:

500mls of milk of choice or water – I use almond milk
½ cup of rolled oats
1 tablespoon of chia seeds

 

Toppings:

½ cup of frozen berries defrosted
1 tablespoon of smooth peanut butter
1 teaspoon of cinnamon
1 spoonfull Coconut yoghurt

 

The night before: in a 4 cup measuring jug add the milk of choice, rolled oats and chia seeds, stir.

Put the jug in the microwave and cook on high for five minutes keeping an eye on the microwave for the last minute to avoid overflowing.

Take the jug out of the microwave, cover with cling wrap and let sit for five minutes. Put in the fridge overnight.

The morning: take porridge out of the fridge and return to the microwave and heat on high for another five minutes.

Once done, add the toppings, stir and enjoy – careful it will be hot.

 

Feed your happiness today.

What you put in; shows on the outside.

 

Kisses

Little Miss x

Toffee & Banana Cocktail

It’s the weekend!  Time to let you hair down and relax in style.

Sometimes a girl just needs a cocktail to feel fabulous.

This is a delicious cocktail!

Before going vegan I loved creamy cocktails and I feel this one hits the spot without having any dairy in it.

The banana gives this drink a nice sweet flavour which is balanced out with the tartness of lime juice, finished off with butterscotch liquor making this my drink of choice when I can’t decide whether to have a drink or a dessert.

Makes two drinks.

Ingredients:

1 Medium banana
Juice from half a lime
1 oz Butterscotch liquor
1 oz Bacardi or white rum
1 oz Kahlua
1 oz Almond Milk
Ice

Put all ingredients into a blender and process until smooth.

Pour into a martini glass and enjoy.

 

Feed your happiness today.

What you put in; shows on the outside.

Kisses

Little Miss x

 

 

Vegan Hash Browns

This recipe makes golden hash browns that are great for a weekend brunch, a side dish or a snack.

My biggest weakness when it comes to food is fries, I could eat fries all day long, day after day but I try to limit my intake so I don’t became the size of a house; as we all know that fried food is not good for us. These hash browns are a great alternative when I feel like fries; they taste just as naughty but are oven baked which makes them a great guilt-free alternative.

This recipe is super easy with only three ingredients.

Makes 8 large hash browns

Ingredients:

1kg potatoes
2 Tablespoons Nutritional Yeast
Drizzle of Olive Oil

Heat oven to 180 degrees.

Place the potatoes in a large pot of boiling water, cover and boil for 20 – 25 minutes until tender. Drain, rinse in cold water to make the potatoes cool enough to handle.  Grate the potatoes; I use my food processor for this step.

Line a baking tray with parchment paper.

Stir the nutritional yeast into the grated potatoes, form 8 hash browns and place them on the prepared baking tray, drizzle each hash brown with a little bit of olive oil.

Bake in at the oven for 50 minutes turning once. You can alter the cooking time depending on how crispy you like your hash browns.

 

Feed your happiness today.

What you put in; shows on the outside.

Kisses

Little Miss x

Vegan Risotto

Risottos have always been a favourite meal of mine even before I was vegan, they are so satisfying, creamy, rich and good on cold winter’s days.  They are very versatile, you can add anything to them and they also turn out delicious.

In this recipe I have left the vegetable and herb choices open as most things work and this means you can have this meal over and over again and it will be different each time.  My go to options for the vegetables are pumpkin, onions, mushrooms and sometimes I liked to add beetroot, brussel sprouts, and zucchinis.

Just because I no longer eat cheeses, meats or creams doesn’t mean this risotto can’t be creamy, usually I don’t even add vegan cheese to this recipe, feel free to omit it if you don’t like vegan cheese or don’t have any on hand.

This recipe is easier than most risottos; I add all the liquid at once therefore I am not chained to stove.

Makes 3 serves

 

Ingredients:

1 Litre of Vegetable Stock
Dash of oil
Vegetables of choice
Salt and Pepper
1 cup of dry Arborio Rice or short grain rice
Herbs of choice finely chopped (fresh or dry work)
2 Tablespoons of Nutritional Yeast
Vegan cheese grated (optional)

Finley chop or grate the vegetables, I use my food processor to grate the vegetables.  Heat a dash of oil in a fry pan that has a lid, add the vegetables and cook until tender, around five minutes, add salt, pepper and dry herbs if using.

Stir in the rice, add the stock stir, put the lid on the pan and let simmer, stir every five minutes or so to stop the rice sticking to the bottom of the pan.

Once most of the stock is absorbed take the lid off the pan add the fresh herbs, nutritional yeast and vegan cheese if using, stir until combined and the last of the stock is absorbed.

Serve, eat and enjoy.

Feed your happiness today.

What you put in; shows on the outside.

 

Kisses

Little Miss x

 

Easy Peasy Chocolate Pudding

I have this pudding every night; it is super easy and can be made in less than five minutes and enjoyed straight away with no cooking time, or it can also be made ahead in time and will last in the fridge for up to a week.

It is rich and chococatey that you feel like you are having a naughty treat.

This pudding is full of superfoods including Cacao Powder high in antioxidants, magnesium and iron, peanut butter full of good fats and high in protein, pumpkin loaded with potassium, antioxidants and vitamins and counts towards one of your five plus a day fruit and vegetables.

Makes 3 small serves

 

Ingredients:

25 grams of Cacao or Cocoa Powder
3 Tablespoons of maple syrup
1 Tablespoon of dairy free yoghurt, I use coconut
2 Tablespoons of peanut butter or other nut butters
½ a can of pumpkin puree or 200 grams of pureed pumpkin
150 mls of milk of choice, I used almond milk

Put all the ingredients into a food processers and process till smooth.

Dish into three half cup ramekins or glasses.

Can be eaten straight away or chilled in the fridge to thicken.

 

Enjoy.

Feed your happiness today.

What you put in; shows on the outside.

Kisses

Little Miss x

 

Buckwheat Pancakes with Berry coulis

This is my first post, I am vegan and live with a non-vegan husband, and I like to make delicious meals that we both enjoy (added meat on the side for hubby), I am also health conscious but I don’t let that stop me from having dessert every night of the week.

In the weekends I like to make my husband breakfast in bed, this is one of my favourite recipes.

Makes 6 pancakes

Ingredients:

Pancakes:

1 cup buckwheat flour
2 tablespoons chia seeds
2/3 cup water
1 cup milk of choice (I used almond milk)
2 teaspoons baking powder
1 teaspoon cinnamon (optional)

Berry coulis:

1 cup of frozen berries defrosted
1/2 cup of water
1/2 tablespoon of cornflour

Toppings:

Maple Syrup
Coconut yoghurt

For the pancakes, soak the chia seeds in the water for 15 minutes.  In a mixing bowl add buckwheat flour, baking powder, chia seed mixture, milk of choice and cinnamon if using, whisk to create a batter.

Heat a little oil in a fry pan, add 1/3 cup of the pancake mixture cook until you see bubbles, around 3 minutes, turn and cook for another 1 to 2 minutes.

For the berry coulis, in a small bowl mix the corn flour with the water. Heat the berries in a small saucepan and once boiling add the cornflour water mixture bring to a boil, stir for two minutes or until thickened.

I like to serve my pancakes with the berry coulis, coconut yoghurt, maple syrup and a sprinkle of cinnamon.

Enjoy.

Feed your happiness today.

Kisses

Little Miss x