Raspberry & Ginger Fridge Cake (Dairy-Free, Vegan)

Raspberry & ginger fridge cake (Dairy-free, Vegan version)

Icebox cake or fridge cake is so easy to make with very few ingredients and an exceptionally good dessert! You can experiment with this type of cake with different fruits & flavours or biscuit base.

The ginger biscuits (accidentally vegan) & fresh raspberries with whipped cream really compliment each other in this dessert.

This recipe is a nice one for kids to help join in and make if you have little ones that like to get involved & learning to cook or bake.

I originally found this recipe on bbc website and decided to veganise it & make it dairy-free & plant based. It worked brilliantly & tasted amazing you’d never know I should call it raspberry surprise!

Raspberry & ginger refrigerator cake – vegan & dairy free

Ingredients

Simple mushroom & no bacon pasta (vegan)

My son actually made up this recipe from stuff we had in the fridge after he refused to eat some leftovers I wanted to re-heat lol.

It was simple & delicious I also ended up eating a bowl, he should cook more often!

Ingredients

Serves 2

1 spoon olive oil

100 G sliced mushrooms

2 spring onions – chopped

2 garlic cloves – crushed

60 g Vegan Lardons or chopped vegan bacon.

125 ml non dairy cream we used Alpro soy cream.

2 spoons nutritional yeast

150 G pasta

Spoonful paprika

(Optional – teaspoon crispy dried onions)

Mushrooms & no bacon with dairy free cream

Method:

Heat the olive oil in a big pan, gently fry the mushrooms, onion & garlic for a couple of minutes until they soften, turn golden.

Add the lardons heat for 3/4 minutes.

Mix in the soy cream

Add the nutritional yeast flakes

Heat for 1-2 minutes until the cream is bubbling

Cook the pasta according to instruction

Stir through the pasta in the sauce

Sprinkle with the paprika.

You can also sprinkle with some crispy dried onions my son sprinkles these on everything as likes the contrast of the crunchy texture.

Enjoy! This is a delicious creamy flavoursome hearty bowl of pasta 👌

Easter Egg Cheesecake- Vegan, Dairy Free

For a special Easter treat i thought I’d try this lovely surprise for my son; An Easter egg cheesecake in an Easter egg!! All vegan & dairy free but a scrumptious delight & so easy to make which is all important when you’re a busy working mum.

Easter Egg Cheesecake- Vegan & Dairy Free

All you need is a vegan dark chocolate Easter egg , cream cheese & some biscuits:

The ingredients are more than enough to fill 1 whole Easter egg – 2 halves.

For the base

• 15 g (0.5 oz) Flora or vegan butter

• 85 g (3 oz) digestive biscuits crushed

For the filling

• 200 g (7.1 oz) vegan cream cheese (We used Violife)

• 35 g (1.2 oz) icing sugar

• 100 ml (3.4 floz) vegan double cream ( I had run out so used some of the vegan squirty cream as replacement)

To decorate

• 25 g melted dark chocolate

• A Biscoff/ Oreo or if you can source any vegan chocolate mini eggs.

• 10 g Grated dark chocolate

I used a Bourneville Dark Chocolate Easter Egg.

Method:

Chill the Easter egg in the fridge for at least an hour.
Take a hot knife ( I ran it under the kettle) and slowly carefully seperate the egg gently by inserting the sharp knife along the edge.
Prepare the biscuit base by crushing the biscuits into small crumbs.
Heat the vegan butter in a pan until melted.
Pour the melted butter into the biscuit crumbs.
Mix the butter & biscuit crumbs well it should resemble wet sand.
Carefully press the mixture into the shell of the egg.

Biscuit base – Easter Egg cheesecake

Chill the biscuit filled egg in the fridge whilst you prepare the cheesecake mixture.
Mix the vegan cream cheese with the icing sugar & cream.
Place in the egg on top of the biscuit base.
Take the melted chocolate and drizzle or swirl over the top – you can use a skewer to make a marble effect.
Decorate as you like with grated chocolate – a biscoff , Oreo or any vegan Easter mini eggs or bunnies you can find.

Vegan Easter egg cheesecake- dairy-free

Happy Easter!

Vegan Easter Egg Cheesecake

Oreo Chocolate Truffles vegan 3 ingredients no bake treat! Dairy free

These delicious 3 ingredient Oreo Chocolate Truffles are an easy no-bake treat made with crushed up Oreo cookies, vegan cream cheese, and dark chocolate.

The perfect treat for Valentine’s or any special occasion or just to show you love someone.

Ingredients

38 Oreo Cookies

8 oz vegan cream cheese at room temperature (Violife or Oatley do a great vegan cream cheese)
200 g dark chocolate

Optional

For decorating: melted white vegan chocolate, Oreo crumbs, sprinkles, crushed peppermint, coconut flakes or chopped nuts, if desired.

Method:

Line an 18 by 13-inch baking sheet with wax paper or parchment paper.
Crush the Oreos in a food processor or by hand – place the Oreos in a plastic bag, and bash them with the back of a spoon until they’re crumbly.
Combine with the cream cheese in a bowl.
Scoop the mixture out about 1 Tbsp at a time and form into 1 inch balls then and place on the baking sheet.
Place truffles in freezer for 15 minutes.
Melt the dark chocolate either in the microwave or steam in a glass bowl over a pan of simmering water.
Remove truffles from freezer and dip in the melted chocolate, using a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.
Return to baking sheet, sprinkle with toppings if desired, or leave them plain then allow chocolate to set. ( We drizzled them with melted vegan white chocolate chips after they had set.
When they are all dipped and decorated, place the baking sheet or tray in the refrigerator and chill for at least an hour.
Store in an airtight container in refrigerator.

These were so good, delicious Chocolatey and soft crumbly smooth inside. Vegan or not all chocolate lovers can enjoy these simple yet impressive.

Oreo 3 ingredients chocolate truffles vegan & dairy free

Not Reeses Peanutbutter Cups (Vegan & Dairy-Free)

Delicious home made Not Reeses Peanut Butter Cup Bars – Vegan friendly – no dairy – plant based.

Before my son became vegan his favourite chocolate treats were Reeses Peanut Butter Cups a rare treat which he now denies himself.

I accidentally made this recipe – I started out experimenting to make a healthier nutty bar but epically failed with the introduction of dark chocolate & peanut butter!! 😂

My son was so delighted with the results he declared it was just like the Reeses and he asked me to please make another batch immediately.

I was more than happy – we all love them as an occasional indulgent treat and they are so simple to make!!

Ingredients For Biscuit base:

125 g – hob nobs or oat crumble

85 g melted vegan butter or spread.

Middle:

2 tbsps Peanut Butter

1 tbsp Syrup

Topping:

150 g Melted Dark Chocolate

1 tbsp Vegan spread or butter

1 tbsp Plant based milk

Method

Crush the ingredients for the biscuit base:

Put the biscuits into a food processor and blitz them until you have fine crumbs

Or place the biscuits in a freezer bag and crush them using a rolling pin.

Place the crumb in a glass bowl and add the melted butter mix well to completely combined.

Line a tin or cake cases with the biscuit base & press down.

Leave to set in the fridge for at least 30 minutes.

Stir together well the peanut butter & syrup & spread across the biscuit base.

Melt the dark chocolate with a spoonful

Of butter & sooonful of plant milk in the microwave or steam in a glass bowl over a pan of boiling water – the water must be shallow & not touch the bowl.

Spread the dark chocolate on top & then leave to set in the fridge for 30-60 minutes.

Put in freezer for 20 mins

Serve & enjoy! These were so yummy & satisfied my boy’s craving for Reeses Butternut cups!

Delicious Stuffed Roasted Peppers for Halloween or any occasion – yummy & vegan 🌱

Feeling creative today these peppers were so fun & easy to make.

You can adapt the stuffing to any flavours you like or add rice or Cous Cous or vegan sausages instead of soy mince; different spices or vegetables. I tried to use a combination of ingredients my son enjoys – they were so tasty!

Halloween stuffed peppers

Ingredients ( for 5 Peppers)

peppers

tablespoons

olive

200g Vegan mince

Onion

2 cloves garlic

Half An aubergine chopped small

Handful of mushrooms

6 cherry tomatoes

Tablespoon tomato purée

5 slices of bread – made into breadcrumbs

Salt & pepper

Mixed seasoning

Handful fresh parsley

Crispy Dried onions

Vegan cheese (we used Violife feta it melts nicely)

Method

Slice the top off the peppers in a circular disc shape

Remove any seeds

Place the peppers on a baking tray & heat at 200 for 15 minutes in the oven.

Prepare the mixture whilst peppers are pre-baking

Fry the onion & garlic for couple minutes until it starts to soften

Add the aubergine – fry for few minutes

Add herbs & seasoning

Add chopped mushrooms stir fry

Add the soy mince fry for couple minutes

Add the tomatoes & tomato purée fry for couple of minutes more.

Stir in the breadcrumbs & fresh parsley

(If you are doing faces on the peppers draw them & cut around I used the little pumpkin cutter.)

Using a spoon fill the peppers with the mixture.

Put the filled peppers back In the oven for 15 minutes.

Take out the peppers and add some crispy dried onions on top & then grated or thinly sliced vegan cheese.

Put back in the oven for 5/10 minutes until the cheese has melted.

Will definitely make these again they were enough for a main meal & looked and tasted amazing.

Roasted stuffed peppers

Pumpkin Flower Arrangement/ Pumpkin Vase

Pumpkin flower arrangement

I’ve been working & experimenting with pumpkin 🎃 recipes (soon to be shared on here!) & we always carve one to put out the front of the house for Halloween trick or treaters.

Pumpkins are very cheap and have multiple uses! I thought I would do something a bit different & creative so I made a pumpkin floral centre-piece. I’ve gifted some to friends who loved them, something a bit different! A very colourful eye-catching display.

Really simple to make. You just need:

• Fresh pumpkin

• Marker pen

• Knife

• Spoon or scoop

• Diluted bleach

• Clear plastic cellophane/ bubble wrap

• Wet oasis floral foam

• Fresh Flowers, leaves, berries,

• Scissors

1. Use a marker pen & draw a lid around the top of the pumpkin.

2. Use a long sharp knife and cut the top off around the line you’ve drawn.

3. Scoop out the flesh of the pumpkin – I used an ice cream scoop.

4. Wash the inside of the pumpkin with some washing up liquid or some diluted bleach with water.

5. Wait for pumpkin to dry out

6. Line the inside with cellophane & bubble wrap.

7. Push in some floral oasis – you can cut pieces to fit (make sure you soak it first)

8. Cut your flowers to your preferred lengths & insert into the foam.

This can be done on a budget with a bunch of supermarket flowers. The pumpkins from ALDI at £1 – the oasis & cellophane from the Range.

Get creative! It’s very relaxing & rewarding in these turbulent times and something a bit different leading up to Halloween.

Breakfast Fry Up with Eggy Tofu Scramble – dairy free & Vegan

My son always enjoyed a full English Breakfast Fry up before he decided to go vegan; there’s no reason why he still can’t enjoy it with a vegan (plant-based) version which I also love to eat.

A great start to the day especially with the colder weather now. & it’s much healthier and less greasy than a traditional breakfast.

I was amazed to discover that Tofu makes a fantastic scrambled egg replacement, it tastes & looks identical and very easy to make.

There’s some great vegan sausages our favourite are the Richmond or Naked Glory. We also use Vivera Bacon replacement.

Add some toast , beans, hash browns , fried tomatoes & mushrooms and breakfast fit for a king ! Or Vegan Queen! 👸😊

Ingredients

Half a pack of Firm Tofu
Salt & pepper for seasoning
Teaspoon of turmeric (gives it the yellow colour)
Spoon of olive oil or vegan spread,

Instructions

Gently heat the oil or spread in a pan.

Crumble the tofu with a fork & add to pan

Season & add the turmeric

Heat for a few minutes, stirring continuously.

Enjoy!!’

Vegan / plant based fry up with tofu scramble — Vegan plant based fry up with tofu scramble

Vegan Fruit homemade Scones dairy-free Cream tea

These Scones are so light, delicious, they look and taste really impressive yet are so easy to make!! In fact the trick to good scones is not working the pastry a lot at all just roll it & cut out the shapes.

I made them for a family birthday party in the garden earlier in the summer and everyone enjoyed them vegan or not!

Vegan cream tea / homemade scones — Vegan cream tea / home made scones

So tasty and you wouldn’t believe they’re vegan they are such a treat!

Ingredients (8-10 scones)

• 350g self-raising flour , extra for dusting

• ¼ tsp salt

• 1 tsp baking powder

• 3 tbsp caster sugar

• 95g vegan vegetable spread

• 100g sultana’s (optional)

• 150ml non – dairy milk , plus extra to glaze

• jam , to serve

• vegan cream alternative, e.g. oat-based crème fraîche, or Alpro Double cream (whipped) to serve

Instructions

• Mix the flour, salt, baking powder and sugar in a bowl. Rub in the vegetable spread until you have fine breadcrumbs.

• Slowly stir the milk into the flour mixture until you have a smooth dough.

• dust your surface lightly with flour and gently roll out the scone dough until 2cm thick.

baking tray

• Remove the dough from the fridge and using a round cutter (you can improvise with a jam jar lid if you don’t have a cutter, cut out the scones. (When you cut the scones out, press the cutter straight down, don’t twist it. Flour the cutter first to make it easier to remove the scones.)

• Put them, top side down, onto another baking sheet lined with paper, leaving a 2cm gap between each one. This gives the scones an even top.

• Brush with the extra milk, making sure that it doesn’t drip onto the sides (otherwise they will rise unevenly)

• Put the scones in the freezer for 15 mins. Heat the oven to 220C/200C fan/gas 7

Remove from the freezer and bake for 15-20 mins until golden brown. Serve with jam and vegan cream, if you like.

Vegan scones / dairy free cream tea — Vegan scones / cream tea