Plant Based Recipes

Saturday, 14 April 2018

Chocolate Orange Chia Pudding

I had to put this up on my blog as i had a few messages about it when i put it up as a bowl. I wanted it to be up on here so its easy access when you want to make it. You can easily layer this into a jar or have it on its own as a bowl. Depends how chocolatey you want things to get. Right enough talk lets get on to what your going to need. 

1/3 cup chia seeds
1 and 1/4 cup of milk 
1tbs cacao powder 
2tsp rice malt syrup 
juice of 1/2 a small orange 

Make chia pudding with milk over night in fridge. In the morning mix in the cacao, rice milk and orange juice. Decorate with banana, more orange, granola and hemp seeds. Enjoy! 

I hope you enjoyed this recipe, if you do decide to make this be sure to tag me over on social media. I love looking at your recreations. Until next time, Helen xx 

Monday, 9 April 2018

Double Chocolate Banana Muffins

Ok so I've teased you guys enough with this recipe, its finally here! but was it worth waiting for? Of course it was, its double chocolate muffins for crying out loud. Its got the right balance of sweetness and fluffiness with bits of melting chocolate. I mean whats not to love? I also wanted to create this so you can shove it in a loaf tin and bake a big old chocolate loaf/cake. So the temperatures change and times do as well but i will include both below. Lets get into what your going to need. Makes 1 big loaf or 9-10 giant muffins. 

3 small really ripe bananas
1/4 cup vegan butter (or coconut oil)
1/2 cup milk mixed with 1tsp apple vinegar 
1/4 cup coconut sugar 
2tbs flaxseed mixed with 6tbs water (for 10mins) (use 2 eggs if veggie)
1 cup of GF flour self raising  and 1tsp baking soda 
1/3 cup cacao powder 
1/3 dark chocolate 

If your making muffins or the loaf preheat the oven to 170fan. Next up mash your bananas, butter and sugar together. Don't worry if it looks all separate and weird it'll come together, add in the flax eggs and make sure theres no big lumps in the mixture. Add in the milk and mix again. Now throw in your dry mixture and mix together, if you need a little more milk at this stage add no more than 1/4cup should be the constancy of a thick cake batter. Divide between the muffin tins i like to fill about 3/4 way up the sprinkle a little chocolate in each one so everyone gets equal melting chocolate. Cover with rest of batter and place in the oven. If your making the loaf turn it down to 160 and bake for 45 minutes or until a tooth pick comes out fairly clean. For the muffins keep it at 170 and bake for 20-25 minutes until tooth pick comes out clean. Leaves to cool for 15 minutes in the tins then transfer to a rack before slicing/ devouring. Enjoy! 

I hope you enjoyed this recipe, if you do make this loaf/ muffins feel free to tag me over on social media. I love looking at your recreations. Speak soon, Helen xx 

Friday, 2 March 2018

The 7 foods that help me manage my crohns

Hi guys, bit of a different post on here today im here to tell you that i wrote an amazing article for the health website healthline! Yes they asked me to write it i cant quite get my head around that either. If you would like to go read it, it would mean so much to me! I will leave the link here im chatting all about my favourite anti inflammatory foods

I hope you enjoy it, let me know about your favourite foods that help you. Speak soon, helen xx 


Friday, 23 February 2018

Hoisin Oyster Mushroom Sandwich

Ok this recipe is really easy and can be easily adapted to suit whatever you want flavour wise, its also amazing as a pulled pork substitute. I made this hoisin mushroom a few weeks back for a sushi bowl. However i could not resist popping it into a sandwich with a little shredded naked slaw of carrots and cabbage and a quick pickle cucumber. I also popped on some spring onions on there because what is the hoisin without that spring onion flavour? nothing i tell you, nothing. Lets dive straight into what your going to need for this, the mushrooms are the most important part of this dish i found mine in sainsbury's I've also seen them in most local market stalls. 

what you will need;

this serves around 2 people 

Around 125g mushrooms 
2tbs of your favourite hoisin sauce 
1/4 tsp onion powder 
1/4 garlic powder 
thin sliced cucumber placed in a little rice vinegar (while you prep rest of the sandwich) 
shredded carrot and cabbage 
1 chopped spring onion 
a little parsley 
2 buns of choice 


First off you need to pre cook your mushrooms before you "pull" them so you can either dry fry them in a pan or pop them in the microwave for around 3 minutes until they become soft enough to pull with 2 forks. Once you have pulled them they are ready for the flavours so drain off any water and add in your powders and pop back into the pan. Dry fry for a few minutes then when your happy with the texture add in the sauce and fry for a further minute to make the sauce sticky. Serve with cucumber, shredded carrot and cabbage, spring onion and a little parsley on top. Tip to add a little sauce to the bun at the top to help it all stick together. 

I hope you enjoyed this recipe, if you do decide to make this pop on over to social media and tag me i love seeing your recreations! until next time, Helen xx 


Monday, 19 February 2018

Nutella Bliss Balls

As the title suggests these are one of my favourite creations to date and only require a handful of ingredients and are so simple to make and are absolutely delicious. Hard to stop at just one. Lets get straight into what we are going to need for these. Makes around 14 balls. 

What you need; 
1/4 cup hazelnuts 
1/4 cup cashews
1/4 oats 
1tbs cacao 
1tsp vanilla 
4 large mejool dates 
1tbs hazelnut butter or any nut butter would work they just won't taste as hazelnut 

More hazelnuts for the centre and more to roll them in 


Place hazelnuts, cashews, oats and cacao in a blender and blend until a powder forms. Then add in the mejool dates, vanilla and hazelnut butter. Pulse until combined then take a tbs of the ingredients flatten out and place a hazelnut in the centre and roll into a smooth ball if the batter has not come together add a little water. Then to finish roll in chopped hazelnuts and you could drizzle in a little melted dark chocolate. Keep in the fridge but i promise they will not last long. 

Hope you enjoyed this recipe if you do decide to make these be sure to tag me over on social media, until next time, Helen xx 

Tuesday, 6 February 2018

Sweet Potato Individual Pizza

Quick and easy to throw together, has that chewy base we all want out of pizza crust but it holds together really well when cut into slices. Nothing worse than cutting a slice of pizza and it flops over and you loose your toppings. Now I'm going to put it out there now and tell you that these toppings are maybes not your average ones, but it was all i had left in the house and they were pretty much a happy accident. Lets get on to what your gonna need, this pizza is naturally gluten free and your most likely going to have the ingredients to hand. 

For the base 
1 cooked medium sweet potato 
1/4 cup chickpea flour 
1/4 cup rice flour 
1/2 tsp baking powder 
1/4tsp onion powder 
1/4tsp garlic powder 
1/2tsp oil 
salt and pepper to taste

For the sauce 
2tbs tomato puree 
1/4tsp onion and garlic powder 
1tsp italian herb mix 
(All mixed together)

shiitake mushrooms 
chickpeas (already roasted)
red peppers 
the leaves off pak choi 

Preheat your oven to 180fan/200degrees. Open up the sweet potato i just microwaved mine on a plate for 6minutes until soft inside. Scrape the insides into a bowl and mash with a fork until smooth. Add in the remaining ingredients and keep mashing it will come together into a dough. Get your hands in work it like a dough to make sure its all held together, if not add a little more flour. When your happy its like pizza dough take it out the bowl and sprinkle a little rice flour on the bench, you can now either roll it into a pizza or press it out with your fingers. Place on baking tray lined with baking paper and add your topping. Bake in the oven for 15/20 minutes this will depend on your oven just keep an eye on it. Serve and enjoy. 

I hope you enjoyed this recipe. If you do decide to make this be sure to tag me over on social media, until next time, Helen xx 


Monday, 22 January 2018

Tesco coconut pancakes AD

So another pancake recipe has made it onto the blog, but this one measures up just like all the others that are on here. Its a recipe from Tesco for coconut pancakes with caramelised banana and coconut yogurt. They are so light and fluffy and don't contain a lot of ingredients to make them.
This recipe is also really simple and quick to put together even first thing on a morning. If you cant do that you can always make them ahead of time they keep really well in the fridge overnight and heat in the microwave fine the next morning for 30seconds. 

Ive also tested this recipe with gluten free flour blend from Tesco and they work out perfect with 1:1 replacement of flour. 

Tesco have such a great and wide variety of plant based ingredients to choose from everything listed in this recipe was easy to find and they had a wide selection of brands to choose from. You could literally dump everything into a bowl with these pancakes and mix until all the lumps go and you still couldn't go wrong. I like to pop the mixture into a pipping bag and pipe them directly into the pan, thats of course only if your fussy about wanting that perfectly round pancake. 

Right lets get onto what your going to need, the link to these can be found here on the Tesco site where you can also find loads of other plant based recipes for browsing I've also popped it below. You can also get the ingredients texted to your phone (how cool) so its worth a look over!

225g self-raising flour (or gluten free flour)
2 tbsp golden caster sugar
1 tsp baking powder
1⁄2 tsp salt
30ml coconut oil, melted, plus extra for frying
1⁄2 tsp vanilla extract
400ml free-from coconut milk drink
For the caramelised bananas
50g soft brown sugar
100ml free-from coconut milk drink
2 bananas, peeled and sliced into thick rounds
4 tbsp coconut yogurt, to serve

1. Sift the flour into a large bowl, add the caster sugar, baking
powder and salt and mix together. Whisk in the melted
coconut oil, vanilla extract and 375ml coconut milk to create
a smooth batter, about the consistency of thick double
cream – if the batter seems a little thick, add the remaining
coconut milk to loosen.
2. Melt a little coconut oil in a large frying pan, add a large
spoonful of the batter for each pancake, frying in batches
of 2-3. Cook over a low heat for 2-3 mins or until small
bubbles start to appear. Flip over the pancakes and cook for
another 2 mins or until pale golden and well risen. Transfer
to a serving plate and keep warm while you repeat with the
remaining batter to make 12 pancakes.
3. To make the caramelised bananas, heat the sugar and
coconut milk in another frying pan until the sugar has melted
and the mixture is bubbling. Once reduced slightly, add the
sliced bananas and bubble for 2 mins, then flip and cook for
1 min.
4. Serve 3 warm pancakes per person with some of the
bananas, drizzling over any remaining caramel from the pan.Finish with a dollop of coconut yogurt

I hope you enjoyed this recipe, thank you to Tesco for sponsoring this blog post. Try these at home for a treat at the weekend i promise you will not be disappointed. Until next time, Helen xx 


Monday, 15 January 2018

Sweet chilli crispy mushrooms

Ok so as the sweet and sour cauliflower was a massive hit on here i decided you guys must be a fan of some cheeky Chinese take away like myself. This was a dish one of my friends always orders on takeaway night. Now i don't feel you could do this with any kind of mushroom, its the shiitake mushroom that gives this dish a texture of meat so try and get hold of them. I realise this is the first recipe on here of 2018 what a way to kick things off with this beautiful tasty dish. Lets beat blue Monday with a fiery kick mid week fakeaway. 

What you will need;
Serves 2

One punnet of shiitake mushrooms (125g)
1tbs heaped of gluten free flour 
1-2tbs water 
1tbs heaped cornflour 
1/4 tsp onion powder 
1tbs mild oil i used grape seed 

For the sauce; 

3tbs sweet chilli sauce 
1tbs heaped tamarind or soy sauce
1/2 tsp tomato paste 
2-3tbs water 
1/2 tsp garlic powder 
2spring onions for serving (optional)


Clean the mushrooms, removing the stalks and keeping them. Try and cut the mushrooms into even strips for frying. Now place the mushrooms into a zip lock bag and mix up your gluten free flour and water you may need a little more for a thick batter i find different brands need different amounts. 

Once its mixed add in the onion powder and pour into the bag with the mushrooms. Coat the mushrooms in the mixture by shaking the bag. Next up add in your cornflour and shake the bag again till all the mushrooms are coated. Set aside and heat up your oil in a pan over medium heat. Use a small piece of mushroom as a tester you want to hear a sizzle when its dropped into a pan. When you know its hot enough drop all the mushrooms into the pan. 

Give them a few minutes and turn them over in the hot oil then turn the temperature down to medium/low. You want them to still cook but not burn thats the secret to getting them crispy. While they are cooking you want to turn them occasionally but not all the time, let them crisp. Around 10 minutes this should take. Take one out the pan and try it you should have a crunch off the flour. 

Lets make the sauce, place everything in a small bowl and whisk together. Now when your mushrooms are down take them out the pan and oat dry with some kitchen towel so they aren't greasy. Place sauce in same pan and let it thicken up for a few minutes until it goes nice and sticky. Then pop your mushrooms back in the pan and coat in the sauce. Serve over fluffy rice. 

I hope you enjoyed this recipe, if you do decide to make this be sure to pop on over to social media and tag me. Until next time, Helen xx 
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