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Carrot and Potato Gnocchi

This simple recipe is very time-consuming but definitely worth the effort if you have an afternoon free. This makes a large amount but, if you line the formed gnocchi on a lightly dusted tray and pop in the freezer for a couple of hours, you can store the extra in bags in the freezer for future use.

Carrot and Potato Gnocchi

gnocchi-bordered

450g potatoes, whole and unpeeled
2 medium carrots, peeled and cut into 1 inch chunks
450g plain flour

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Low-Fat Veggie Pasta Sauce

This is probably the easiest pasta sauce I have ever had but stills packs a flavourful punch.

Veggie Sauce-1bordered

1 medium bell pepper (any colour), roughly chopped
1 medium carrot, roughly chopped
1 medium onion, roughly chopped
1 stick celery, roughly chopped
3 fresh tomatoes, roughly chopped
2 cloves garlic
1 tin tomatoes
1 vegetable stock cube
1 large courgette, sliced into rounds and quartered
1 tsp dried mixed herbs
1 tbsp chopped fresh parsley
1/2 tsp olive oil
Salt & Fresh black pepper to taste

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Raw Vegan Banoffee Pie

I have always loved bananas in every way shape and form. Since transitioning to vegan I have become an even bigger fan due to the versitility of this delicious fruit. Today I want to share my raw banoffee pie recipe. It’s not completely guilt free but it’s pretty damn close and lets face it, we can always work it off tomorrow, right? or maybe the next day, haha!

Temporary image into I make another pie without coconut cream.

Temporary image until I make another pie without coconut cream.

600g peeled banana’s (plus 1 banana for decorating the top)
360g medjool dates, stones removed
150g pecan nuts (or nuts of your choice)

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