Vegan Chocolate Orange Cheesecake

Vegan Chocolate Orange Cheesecake

I’ve wanted to make a vegan cheesecake for a while now. My Terry’s Chocolate Orange Cheesecake is one of my most popular non-vegan recipes on my blog, so I thought it was only fair that I made a Vegan Chocolate Orange Cheesecake so everybody can enjoy this delicious treat! Most vegan recipes are super healthy, which is great, but I decided to make this more of a naughty treat by adding a bourbon biscuit base! For those not residing in the UK, a bourbon biscuit is a chocolate biscuit filled with a chocolate creme. They are also vegan friendly! (Do check the label before you buy, but most bourbons are free from animal products.) I also made my own chocolate orange segments using dark chocolate, orange extract and a segment shaped mould – it was easy to do and really made the Vegan Chocolate Orange Cheesecake extra special!

Jump straight to the recipe!

I started with the bourbon biscuit base. Using my food processor, I whizzed up the biscuits into crumbs, added melted dairy free butter, and pressed the mixture into the bottom of the tin. It went into the fridge to set.

To make the filling I mixed together the cashews (which I’d soaked in water for 2 hours), orange juice, orange extract, cocoa powder, maple syrup and coconut milk. You really need a good food processor to make the filling super smooth. I blended it in my NutriBullet in two batches, then mixed it all together in a bowl. Then I added the melted coconut oil in stages, mixing it well between each addition.

I poured the filling into the tin and smoothed it on top. It went in the freezer to set overnight.

 

I made the chocolate orange segments by melting the dark chocolate, then stirring in the orange extract and golden syrup, and pouring it into the mould. I left it to set in the fridge, then popped them out when they were done. I’m far too lazy to temper chocolate, but if you did it would give them a lovely shine!

Once the Vegan Chocolate Orange Cheesecake was set, I let it come to fridge temperature so it was easier to slice. Then I decorated it with some melted dark chocolate. I added the chocolate orange segments and some orange zest and it was ready to serve.

Vegan Chocolate Orange Cheesecake

The Vegan Chocolate Orange Cheesecake was super creamy, packed with chocolate orange flavour and super fresh and delicious! The dark chocolate segments were really yummy too, with lots of orange flavour! I was so pleased with how this turned out, and I think it would really impress at a dinner party. It’d also be sooo delicious with a dollop of coconut cream! I’ve tested this out on non-vegans and they loved it too!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Free From Fridays hosted by Freefrom Farmhouse, We Should Cocoa hosted by Tin & Thyme, and Fiesta Fridays hosted by Of Goats And Greens and Zoale.

 

5 from 5 votes
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Vegan Chocolate Orange Cheesecake

Servings 12

Ingredients

For the base

  • 300 g Bourbon chocolate biscuits or Oreos if not available
  • 90 g Dairy free butter

For the filling

  • 500 g Cashews soaked in water for 2 hours
  • 200 g Maple Syrup
  • 235 ml Coconut milk
  • 40 g Cocoa Powder
  • 100 ml Orange juice (1 orange)
  • 1/4 tsp Salt
  • 2 tsp Orange extract
  • 140 g Coconut oil melted

For the chocolate orange segments (makes 12)

  • 150 g Dark chocolate melted
  • 1 1/2 tsp Orange extract
  • 1 tsp Golden syrup

For decoration

  • 1 Orange zest only
  • 40 g Dark chocolate melted

Instructions

  1. Start with the biscuit base. Whiz up the biscuits into crumbs, add melted dairy free butter to the crumbs and mix together

  2. Press the mixture into the bottom of a 23cm springform tin using the back of a spoon. Put it in the fridge to set

  3. To make the filling, mix together the cashews, orange juice, orange extract, cocoa powder, maple syrup and coconut milk

  4. Use a food processor to make the ingredients into a super smooth mixture

  5. Add the melted coconut oil in stages, mixing it well between each addition

  6. Pour the filling into the tin and smooth it on top. Put it in the freezer to set overnight or for at least 4 hours

  7. Make the chocolate orange segments by stirring the orange extract and golden syrup into the melted dark chocolate and pouring it into the mould. Set in the fridge, then pop out and store until ready to decorate

  8. Once the cheesecake is set, decorate it with some melted dark chocolate drizzled on top, the chocolate orange segments and some orange zest

  9. To serve, let it come to fridge temperature so it is easier to slice, it's also nicer to eat at fridge temperature. It must be stored in the fridge to keep it set. Portions can be frozen and eaten within a month

You can find more of my Vegan recipes by clicking here!

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Vegan Banoffee Pie

Vegan Banoffee Pie

This Vegan Banoffee Pie is no bake, refined sugar free, dairy free, gluten free and 100% yummy! The base is made with crushed nuts, dates and coconut oil. The caramel is made from dates and is super sweet and gooey (I could eat it on it’s own it’s so good!) And the cream on top is coconut cream, which I absolutely love as I’m impressed every time I make it with how rich and creamy it is. Vegan Banoffee Pie is the perfect treat for Veganuary, or anytime of year!

Jump straight to the recipe!

To make the base I used my NutriBullet to whizz together the almonds, pecans, dates and hazelnuts.

I added the melted coconut oil, then pressed the mixture into a loose bottomed tart tin lined with cling film.

To make the date caramel I put the dates, almond milk, maple syrup and coconut oil into a pan and boiled it for 3 minutes. I let it cool for a bit, then whizzed it into a puree with my hand blender.

Then I spread the date caramel into the crust.

I chopped up two bananas and brushed them with lemon juice, then I arranged them neatly on top of the caramel.

For the coconut cream I whisked together the coconut milk, maple syrup and vanilla extract.

Vegan Banoffee Pie

I dolloped it over the bananas, then grated some dairy free dark chocolate all over the top. I left the edges of the bananas peeking out, and there was some extra coconut cream to serve with the pie! This Vegan Banoffee Pie was totally tasty, the fruity bananas and coconut cream add freshness to the sweet date caramel.

   

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, Free From Fridays hosted by Le Coin De Mel, and Fiesta Fridays hosted by Cooking with Aunt Juju and Little Sweet Baker.

 

5 from 5 votes
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Vegan Banoffee Pie

Servings 8

Ingredients

For the base

  • 140 g Dates
  • 150 g Almonds
  • 75 g Hazelnuts
  • 45 g Pecans
  • 85 g Coconut oil melted

For the caramel

  • 15 ml Maple Syrup
  • 65 ml Almond Milk
  • 175 g Dates
  • 55 g Coconut oil
  • 1/2 tsp Vanilla extract

For the banana layer

  • 2 Bananas sliced
  • 2 tsp Lemon juice

For the coconut cream

  • 2 cans Coconut milk stored in fridge overnight
  • 4 tbsp Maple syrup
  • 2 tsp Vanilla extract

Other

  • 2-3 squares Dairy free dark chocolate grated, for topping

Instructions

  1. Line an 8" loose bottomed tart tin with cling film

  2. To make the base use a NutriBullet or another powerful food processor to whizz together the almonds, pecans, dates and hazelnuts

  3. Put them in a bowl and add the melted coconut oil, mix it all together, then press the mixture into the tin covering the base and sides. Put in in the fridge for at least 30 minutes to set

  4. To make the date caramel put the dates, almond milk, maple syrup and coconut oil into a pan and boil it for 3 minutes. Let it cool for 10 minutes, then whizz it into a puree with a hand blender

  5. Spread the date caramel into the base, then put it back in the fridge for 30 minutes to set

  6. Chop up the bananas and brush them with lemon juice to stop them from going brown, arrange them neatly on top of the caramel

  7. For the coconut cream, use a food processor or electric whisk to whisk together the hard white top from the cans of coconut milk (discard the coconut water), the maple syrup and vanilla extract

  8. Dollop the cream over the bananas, then grate some dairy free dark chocolate all over the top

  9. Serve immediately, keep any leftovers covered and in the fridge for up to 2 days

You can find more of my Vegan recipes by clicking here!

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Vegan Millionaire’s Shortbread (No Bake)

Vegan Millionaire’s Shortbread (No Bake)

In order to learn more about vegan baking and expand my repertoire, I recently suscribed to Vegan Food & Living via magazine.co.uk. It is packed with so many delicious vegan friendly recipes, I really was spoilt for choice! I found this recipe inside for Vegan Millionaire’s Shortbread and I just had to try it! Millionaire’s shortbread is such a decadent and indulgent treat, I was so interested to try out a healthier version. These yummy little bites are dairy free, gluten free and refined sugar free – not that you’d know as they taste so sweet and creamy!

Jump straight to the recipe!

I started by lining a 9″ tin with a few layers of cling film.

To make the biscuit base I used a food processor to whizz up the cashew nuts, oats and dates. I put the mixture into a bowl and stirred in the melted coconut oil. Then I pressed it into the bottom of the tin and put it into the fridge to chill

For the caramel layer I put the dates, almond milk, maple syrup, coconut oil and salt into a pan and brought it to the boil for 3 minutes. I took it off the heat, added the vanilla extract, then whizzed it into a puree with a hand blender. I smoothed it on top of the biscuit base and put it back into the fridge.

For the chocolate topping I melted the coconut oil, then added the cocoa powder, maple syrup and vegan dark chocolate. I mixed it together until it was smooth and the chocolate had melted, then I poured it on top and put it back in the fridge overnight to set.

The next day I remove the tin from the fridge and used the cling film to pull the shortbread out. I cut it into small squares with a sharp knife.

Vegan Millionaire's Shortbread

Damn these little squares of Vegan Millionaire’s Shortbread are so moreish! The biscuit base is perfectly crumbly, the date caramel is unbelievably good – it’s so sweet and creamy, and the dark chocolate topping compliments the sweetness perfectly. I’ll definitely be making this Vegan Millionaire’s Shortbread again!

Vegan Millionaire's Shortbread

My boyfriend thought they were absolutely delicious, and he said he’d never have guessed they were vegan friendly. He would’ve scoffed the lot if he’d had his way! There are many more recipes in the magazine that I will certainly be trying out.

       

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijacked By Twins, We Should Cocoa hosted by Tin & Thyme and Busy Monday hosted by A Pinch of Joy.

 

5 from 1 vote
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Vegan Millionaire's Shortbread

Servings 25

Ingredients

For the biscuit base layer

  • 150 g Cashew nuts
  • 50 g Oats
  • 4 Dates pitted
  • 50 g Coconut oil melted

For the caramel filling layer

  • 350 g Dates pitted
  • 125 ml Almond milk
  • 25 ml Maple syrup
  • 150 g Coconut oil
  • 1 tsp Vanilla extract
  • Large pinch of salt

For the chocolate topping layer

  • 150 g Coconut oil
  • 5 tbsp Cocoa powder
  • 6 tsp Maple syrup
  • 40 g Vegan dark chocolate

Instructions

  1. Line a 9" square tin with three layers of cling film

  2. For the biscuit base, use a food processor to whizz up the cashew nuts, oats and dates into crumbs

  3. Put the mixture into a bowl and stir in the melted coconut oil. Then press it into the bottom of the tin and put it into the fridge to chill

  4. For the caramel layer put the dates, almond milk, maple syrup, coconut oil and salt into a pan and bring it to the boil, let it boil for 3 minutes

  5. Take it off the heat, add the vanilla extract, then blend into a puree with a hand blender. Or you can let it cool and blend it with a NutriBullet. Smooth it on top of the biscuit base and put it back into the fridge

  6. For the chocolate topping melt the coconut oil, then add the cocoa powder, maple syrup and vegan dark chocolate. Mix it together until smooth and the chocolate has melted, then I poured it on top of the caramel layer

  7. Put it back in the fridge overnight to set. Once fully set, remove from the tin and cut it into squares. Cut gently with a knife to avoid the top from cracking

You can find more of my Vegan recipes by clicking here!

NB. I received the magazine subscription for free, all opinions are my own.

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Vegan Mini Key Lime Pies

Vegan Mini Key Lime Pies

I’d heard of vegan key lime pies a while ago and I have wanted to try them out for ages. I finally got around to it last week; I made these vegan mini key lime pies and I was so pleased with the results! As the traditional key lime pie comes from America, I used pecans in the base because they make me think of American desserts. I added spinach and avocado to the filling to give it a green hue. I really wanted a creamy topping to compliment the zesty filling, so I used some whipped coconut milk. These mini key lime pies are 100% vegan and therefore dairy free, and they are also refined sugar free and gluten free.

Jump straight to the recipe!

To make the base I used my nutribullet to whizz up the almonds, pecans and dates.

I melted the coconut oil and mixed it into the nuts, then pressed the mixture into mini tart tins lined with cling film. Then I put them in the fridge for 30 minutes to set.

 

To make the filling I again used my nutribullet to whizz up the soaked cashews, avocado, maple syrup, lime juice, melted coconut oil and spinach. It was perfectly smooth and creamy.

I poured the filling into the tart cases, then put it back in the fridge for 1 hour to set.

vegan mini key lime pies

My nutribullet came in handy again to whizz up the thick layer from two tins of coconut milk that had been in the fridge overnight, along with vanilla extract and maple syrup. I piped it onto the vegan mini key lime pies in rosettes and sprinkled some lime zest in the middle.

These vegan mini key lime pies taste so good! The flavour is the perfect balance between zesty lime flavour and creamy sweetness. They would make a great dessert at a dinner party. I love eating vegan desserts as they always taste so sinful, but really they are full of goodness!

  

I’m linking these mini pies up with Cook Blog Share hosted this month by Recipes Made Easy, and Free From Fridays hosted by Free From Farmhouse.

5 from 1 vote
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Vegan Mini Key Lime Pies


Servings 8
Author thebakingexplorer

Ingredients

For the base

  • 150 g Almonds
  • 150 g Pecans
  • 160 g Dates
  • 90 g Coconut Oil melted

For the filling

  • 70 g Coconut Oil melted
  • 200 g Cashews soaked in water overnight
  • 1 Avocado
  • 6 tbsp Maple Syrup
  • 7 Limes zested and juiced
  • 1 Handful Fresh spinach

For decoration

  • 2 tins tins of Coconut milk stored in the fridge overnight
  • 2 tsp Vanilla extract
  • 4 tbsp Maple Syrup
  • Lime zest

Instructions

  1. To make the base use a nutribullet or a food processor to whizz up the almonds, pecans and dates

  2. Mix in the melted coconut oil, then press the mixture into mini tart tins lined with cling film. Put them in the fridge for 30 minutes to set

  3. To make the filling use a nutribullet or a food processor to whizz up the cashews, avocado, maple syrup, the juice of the limes, the melted coconut oil and the spinach until perfectly smooth and creamy

  4. Pour the filling into the tart cases, then put them back in the fridge for at least 1 hour to set
  5. Use a nutribullet or a food processor to whizz up the solid white coconut milk from the top of the tins along with the vanilla extract and the maple syrup. Pipe or spread it onto the mini pies, then sprinkle some lime zest in the middle

  6. Store in the fridge until serving, they will last for up to 3 days

You can find more of my Vegan recipes by clicking here!

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Oreo Pancakes with Raspberries & Creme Fraiche

Oreo Pancakes with Raspberries & Creme Fraiche

Pancake Day, or Shrove Tuesday, is a day entirely devoted to pancakes. However, pancakes get much more dedication than just one day in my house! I eat them for my breakfast at the weekend whenever I have enough time to do so. I usually have blueberry pancakes drizzled with maple syrup. When I heard you could make pancake batter in a NutriBullet, and a healthier pancake batter at that, my mind immediately thought of adding Oreos. Trust me to put biscuits into a healthy recipe! This recipe for Oreo Pancakes with Raspberries & Creme Fraiche is a healthy treat, good for you, but with a little naughtiness mixed in. It’s also super easy and quick to make in your NutriBullet or food processor.

Jump straight to the recipe!

The kind folks at ao.com recently sent me this fab NutriBullet, a product which I have been wanting to purchase for ages, and in fact I wasn’t far off buying one when this lovely offer from them came along. I was so excited when it arrived. The first thing I made in it was these Oreo pancakes and it’s such a fantastic idea to make things other than smoothies in it. It could be used in lots of different ways to assist with your baking, for example whizzing up biscuits to make cheesecake bases, or nuts and dates if you’re making a healthier option. It could also be used to purify fruits for sauces, or mash up bananas for banana bread.

I started by heating up a little oil in a frying pan. I used a silicone brush to coat the pan with the oil as this gives a light coverage so you don’t need to use as much oil. I used vegetable oil, but coconut oil would also be a good option.

I put all of the ingredients into the large cup of the nutribullet and whizzed them up. It took literally seconds to blitz it all into a smooth batter.

I poured the batter into a bowl and broke up the Oreos into it, then stirred them in.

I wanted to make small American style pancakes so I used a ladle to pour a small amount of batter into the frying pan.

I fried the Oreo pancakes until they were golden on both sides.

Oreo pancakes

I served the Oreo pancakes topped with creme fraiche (I used a half fat option), fresh raspberries and a drizzle of maple syrup. They were hearty and filling, and tasted wonderful. The creme frachie with the oreos gives that ‘cookies and cream’ flavour. These Oreo pancakes would make a fab weekend treat, and kids will love them too!

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I was using up the leftover oreos I had from making a Strawberry Milkshake Oreo Cheesecake earlier in the month.


Oreo Pancakes with Raspberries & Creme Fraiche

Ingredients

For the pancakes

  • 1 tsp Vegetable oil for greasing the pan
  • 260 g Wholemeal flour
  • 300 ml Almond milk or other low fat milk
  • 2 tsp Baking powder
  • A pinch of Salt
  • 1 Banana sliced
  • 1 Egg large
  • 11 Oreo biscuits Broken up

For topping

  • 300 ml Creme Fraiche half fat
  • 250 g Raspberries
  • Maple syrup to serve

Instructions

  1. Heat up the oil in a frying pan on a medium heat

  2. Put the flour, egg, banana, milk, baking powder, salt and 2 of the oreos into the larger nutribullet cup and whizz it up into a smooth batter

  3. Pour the batter into a bowl and break up the remaining oreos into it, then mix them in

  4. Using a ladle, spoon the batter into the frying pan, you can make a large pancake or lots of small ones

  5. Let the pancakes cook for around 5 minutes on each side, then flip over, until golden on both sides

  6. Serve with a dollop of creme fraiche, a sprinkling of fresh raspberries and a drizzle of maple syrup

NB. Recipe adapted from Jamie Oliver. I was sent the NutriBullet for free to try out, all opinions are my own.

You can find more of my Dessert & Pancake recipes by clicking here!

Chocolate & Peanut Butter Caramel Brownies (Vegan)

Chocolate & Peanut Butter Caramel Brownies (Vegan)

I don’t know why, but telling someone that a brownie is vegan can really put them off. I’m not sure why this is as nowadays you can bake so many delicious treats without using any animal products. I took these Chocolate & Peanut Butter Caramel Brownies into work (without mentioning the ‘v’ word) and my colleagues happily scoffed the lot, especially when I told them they contained no butter and were made with coconut sugar as this immediately removed any January diet-related hesitation over whether to indulge or not. They are rich, sweet and super moist. If you’ve never tried vegan baking before, this is a great place to start!

I started by making the caramel. In a pan I warmed 160ml coconut cream with 70g light brown sugar. I let it bubble for 5 minutes whilst constantly stirring.

I took the caramel off the heat and added a mixture of 4 tbsp maple syrup, 6 tbsp peanut butter (I used Meridian Smooth Peanut Butter with no palm oil), 1 tsp vanilla extract and 1 tsp salt. I poured it into a bowl and put it in the fridge to cool.

For the brownie batter I put 250g plain flour, 200g golden caster sugar, 150g coconut sugar, 90g cocoa powder, 1 tsp baking powder and 1 tsp salt in a bowl and stirred it together.

I then added 250ml almond milk, 2 flax eggs, 250ml vegetable oil and 1 tsp vanilla extract and whisked it all together.

I poured the batter into a lined baking tray, then added blobs of the peanut butter caramel all over and swirled it all together with a knife.

I baked it on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes.

The brownies were so fudgey and gooey, and the peanut butter caramel is to die for. I personally would add more peanut butter next time for a stronger taste, but it depends how much you love peanut butter. If you don’t like it, you could use another nut butter or omit the caramel entirely and just make some yummy chocolate brownies.

    

I’m linking this recipe up to Healthy Vegan Fridays hosted by Rock My Vegan Socks, with Recipe Of The Week hosted by A Mummy Too And with We Should Cocoa hosted by Tin & Thyme.

Recipe adapted from the Telegraph.

Chocolate & Peanut Butter Caramel Brownies (Vegan)

Ingredients

  • 160 ml Coconut cream
  • 70 g Light brown sugar
  • 4 tbsp Maple syrup
  • 6 tbsp Peanut butter
  • 2 tsp Vanilla extract
  • 2 tsp Salt
  • 250 g Plain flour
  • 200 g Golden caster sugar
  • 150 g Coconut sugar
  • 90 g Cocoa powder
  • 1 tsp Baking powder
  • 250 ml Almond milk
  • 2 Flax eggs see note
  • 250 ml Vegetable oil

Instructions

  1. To make flax eggs: 2 tbsp linseeds, ideally ground up in a food processor or spice grinder, soaked in 4 tbsp water for at least 10 minutes in the fridge.

  2. Start by making the caramel. In a pan warm the coconut cream with the light brown sugar. Let it bubble for 5 minutes whilst constantly stirring, then take off the heat and pour in a bowl

  3. Mix together the maple syrup, peanut butter, 1 tsp of the vanilla extract and 1 tsp of the salt, add it to the caramel and put it in the fridge to cool

  4. In a bowl mix together the plain flour, golden caster sugar, coconut sugar, cocoa powder, baking powder and 1 tsp of the salt

  5. In another bowl whisk together the almond milk, flax eggs, vegetable oil and 1 tsp of the vanilla extract, then add it to the dry ingredients and mix together

  6. Pour the batter into a lined 12" x 9" traybake tin, then add blobs of the peanut butter caramel all over and swirl it all together with a knife

  7. Bake on 180C/160C Fan/350F/Gas Mark 4 for 45 minutes

  8. Allow to cool then cut into squares

15 Healthy Chinese New Year Recipes

15 Healthy Chinese New Year Recipes

In Manchester we have such a big Chinese community, and there’s always a parade on to celebrate that I love to watch (if the weather behaves itself!) Chinese food is one of my favourite cuisines, I’ve been lucky enough to visit China and Hong Kong several times and been able to sample a huge variety of food there. Chinese takeaway here is of course very tasty, but it’s not the most healthy option. So, I’ve had a look around some of my favourite blogs and gathered together 15 Healthy Chinese New Year Recipes, including lots of vegetarian and vegan options, for you to make and enjoy this Chinese New Year.

1. Asian Kale, Noodle & Coconut Broth by Foodie Quine

Full of fresh and easy to find ingredients, this delicious broth is hearty, healthy and filling.

2. Miso Udon Noodle Soup by Sneaky Veg

This miso soup is a hearty lunch or a tasty starter to a Chinese banquet.

3. Crispy Glazed Tofu with Honey, Chilli & Ginger by De Tout Coeur Limousin

Tofu gets a bad rap, but if it’s cooked correctly like in this flavour filled recipe it’s a taste sensation.

4. Vegetable Tempura by Amuse Your Bouche

I’m not sure if this is strictly Chinese, but I adore tempura and I always order it whenever it’s on the menu, it’s also a much lighter way of deep frying.

5. Special Egg Fried Rice by Feeding Boys

An easy to make and customisable recipe, great as a side or a weeknight meal.

6. Spiralized Oriental Courgette-Noodle Soup by The Gluten Free Alchemist

A fresh low carb option if you want to enjoy some asian flavours whilst still sticking to your January health kick.

7. Sweet Chilli Salmon Stir Fry Noodle Bowl by Elizabeth’s Kitchen Diary

This is a healthy recipe packed with veggies and protein, that creates a beautiful rainbow of colour on your plate!

8. Chinese Chipshop Curry by Jam & Clotted Cream

A homemade alternative to the takeaway means you know exactly what’s going into your food, and this gently spiced recipe is great for all the family.

9. Quorn Beef Style Teriyaki by Planet Veggie

Marinated quorn is the star of this dish adding lots of asian flavour.

10. Spicy Tenderstem & Peanut Noodle Stir Fry by Wallflower Kitchen

A simple comforting recipe that’s vegetarian and vegan friendly, it’s sure to warm you up on a cold January night.

11. Fiery Vegetarian Dan Dan Noodles by Eats Well With Others

For all the spice lovers out there, this recipe is for you!

12. Chow Mein Noodles Takeaway Style by Fork And Good

Another great recipe to satisfy your takeaway urge! Easy to make with minimum clean up required.

13. Fortune Cookies by Charlotte’s Lively Kitchen

Of course you don’t have to use the cookies to ask the ultimate romantic question, Charlotte also suggests you fill them with sweets for the kids, or the big kids!

14. Chocolate Coconut Mango Mousse Ice Lollies by Farmersgirl Kitchen

Although this isn’t strictly a Chinese recipe, mango and coconut are very popular ingredients in Chinese desserts so I think they’d make a great dessert for Chinese New Year party.

15. Vegan Mango, Lime & Coconut Cheesecakes by Spamellab

Another dessert with Asian flavour, it’s vegan friendly and made with coconut milk and would make a refreshing end to a spicy meal.

If hope you have enjoyed this delicious collection of 15 Healthy Chinese New Year Recipes, and please do let the bloggers know on social media if you make their recipes!

10 Vegetarian Mason Jar Salad Recipes

10 Vegetarian Mason Jar Salad Recipes
 Mason jar salads are an easy way to pack a healthy lunch for taking to work, or any on the go activity. The basic principal is that the ingredients are layered up, starting with the dressing and any wet ingredients at the bottom, veggies and proteins in the middle, and then salad leaves at the top. When you’re ready to eat, you shake it up, tip it all out into a bowl or plate and dig in! You can also now get jars that have a separate compartment for the dressing, like the one I have which is pictured above (there’s a link at the bottom of the post to where you can buy it). With a mason jar salad you can create your perfect tasty lunch, tailored to your own tastes and dietary needs, the possibilities really are endless! In order to celebrate National Vegetarian Week (16 – 22 May 2016) I decided to gather together 10 vegetarian mason jar salad recipes that look sure to brighten up any lunch hour!

Courgetti, Farro & Mozarella Salad by Rachel Cooks
This salad looks really easy to prepare and is full of goodness.

Artichoke & Tortellini Salad by Organize Yourself Skinny
A nutrious mix that is also a fantastic way to use artichoke.

Mexican Chickpea Salad with Chilli-Lime Dressing by Back To Her Roots
If you love spicy food and mexican flavours, this is the mason salad jar for you!

Guacamole Mason Jar Salad by Popsugar
A simple salad with a spicy kick that will satisfy your cravings for chips and dips!

Carrot Noodle Salad with Sweet Chilli Vinaigrette by Nosh & Nourish
A delicious asian style salad including hemp seeds, which are packed with nutrion.

Greek Mason Jar Salad by Cinnamon Spice & Everything Nice
I adore greek food and this is making my mouth water!

Apple & Walnut Salad by Eat Within Your Means
This crunchy salad is full of textures and flavours and makes me think of summer.

Egg Salad by Make and Takes
A simple but tasty mix of egg salad and leafy greens.

Rainbow Salad with Avocado Hummus by Oh My Veggies
This super healthy salad is also vegan friendly and the avocado hummus sounds heavenly!

And finally… Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing by me! Writing this blog post really inspired me to try out my first mason salad jar recipe. I combined some of my favourite salad ingredients to make a delicious lunch to take to work. I adore giant cous cous and feta is one of my favourite cheeses to have in salad. I found raspberry balsamic in Holland & Barrett and have loved it ever since, it still has that vinegar tang, but with a fruity hint. Give it a try!

I am entering this into No Croutons Required which is hosted by Lisa’s Kitchen and the theme is veggie recipes.

And into Meat Free Mondays hosted by Tinned Tomatoes.

And into Food Year Link Up hosted by Charlotte’s Lively Kitchen, for National Vegetarian Week.

And into Tasty Tuesdays hosted by Honest Mum.


Giant Cous Cous, Chickpea and Feta Salad with Raspberry Balsamic Dressing

Ingredients

  • 60 g Giant Cous Cous
  • 50 g Chickpeas
  • 45 g Feta
  • 6-8 Plum tomatoes
  • 1 Sweet Gem Lettuce
  • 1 1/2 tbsp Raspberry balsamic vinegar
  • 1 tbsp Olive oil
  • 1/4 tsp Salt
  • 1 tsp Honey

Instructions

  1. Cook the giant cous cous according to the packet instructions. Allow to cool fully
  2. To make the dressing, mix the ingredients together well. You may like more honey, salt or vinegar depending on your personal taste so adjust the quantities to your own preference
  3. Mix the chickpeas into the giant cous cous and add the mixture into the mason jar. (If you are using a jar without a separate dressing container, add the dressing at this point)
  4. Layer the feta, then cherry tomatoes, then lettuce
  5. When ready to eat, pour in the dressing, shake the jar, and pour out onto a plate and dig in!

Vegan Cardamom & Sea Salt Chocolate Tart

Vegan Cardamom & Sea Salt Chocolate Tart
A while back the kind people at Magazine.co.uk signed me up for three magazine subscriptions of my choice. (If you follow my blog you may remember this delicious Coconut Bar Cake I made from Olive magazine.) So this time round I got my first issue of Veggie magazine through the letterbox. I chose all food related magazines for my subscriptions – obviously! As we’re a vegetarian friendly household I’m always looking out for new veggie recipes so it was the perfect fit.

Jump straight to the recipe!

Veggie magazine is completely vegetarian, from it’s recipes to the beauty and skincare products it recommends. It also includes some vegan and gluten free recipes. My sister is vegan and we’ve recently found a love of baking together so when we do we of course make vegan friendly treats. So this Vegan Cardamom & Sea Salt Chocolate Tart was an easy choice to make as it sounded damn delicious!

I started by making the tart base which involved gently warming coconut oil and maple syrup in a pan. Once it melted together I added dessicated coconut and cocoa powder and mixed in.

I pressed the base into a tart tin making sure to pack it as tightly as I could and also cover the sides. I decided to use my rectangular tin as I love the elegant look of a tart this shape.

The base baked on 180C/350F/Gas Mark 4 for 15 minutes, I left it to cool. Put it on a baking tray when in the oven as some of the coconut oil can leak out.

I made the filling by warming coconut cream, ground cardamom and a pinch of salt until just simmering. I then left it to thicken for 10 minutes with a lid on the pan.

Then I added dark chocolate to the coconut cream and stirred until it melted. If you want this to be a vegan tart make sure the chocolate doesn’t contain any milk (‘may contain’ is ok as this is related to people who have allergies).

Vegan Cardamom & Sea Salt Chocolate Tart

I poured the ganache into the tart base and put it in the fridge for 2 hours to set. Once set I decorated the Vegan Cardamom & Sea Salt Chocolate Tart with raspberries and a sprinkling of salt. You could decorate it with any fresh berries you like, or some grated dark chocolate, or leave it plain.

Wow the Vegan Cardamom & Sea Salt Chocolate Tart was decadent! The filling was so rich and creamy with the perfect chocolate hit. The cardamom lingered delicately in the background and the sea salt provided the perfect kick. The base was deliciously crunchy, it all came together so well. This is a dessert that can be enjoyed by vegans and non-vegans alike, and would be perfect for a dinner party where your guests have mixed dietary needs.

   

I’m entering this Vegan Cardamom & Sea Salt Chocolate Tart into We Should Cocoa hosted by Tin & Thyme. The theme this month is butter, or coconut oil for vegan recipes. And the Sunday Fitness & Food Link Up hosted by Marathons & Motivations and Ilkas Blog.


Cardamom & Sea Salt Chocolate Ganache Tart (Vegan & Gluten Free)

Ingredients

For the base

  • 75 g Coconut oil
  • 4 tbsp Maple Syrup
  • 150 g Desiccated coconut
  • 2 tbsp Cocoa powder

For the filling

  • 270 ml Coconut cream
  • 1 tsp Ground cardamom
  • 1 tsp Salt
  • 100 g 70% dark chocolate

To decorate

  • 10 Fresh raspberries

Instructions

  1. Gently warm the coconut oil and maple syrup in a pan. Once melted, add the desiccated coconut and cocoa powder and mix in
  2. Press the base into a tart tin, pack it tightly along the bottom and sides
  3. Bake the base in the tart tin, and on a baking tray in case any coconut oil leaks out, on 180C/350F/Gas Mark 4 for 15 minutes. Then leave to cool
  4. Make the filling by warming the coconut cream, ground cardamom and a pinch of the salt until just simmering. Then leave it to thicken for 10 minutes with a lid on the pan
  5. Add the dark chocolate to the coconut cream and stir until melted
  6. Pour the filling into the tart base and put it in the fridge for 2 hours to set. Once set, decorate with raspberries and a sprinkling of salt

You can find more of my Vegan recipes by clicking here!

Chocolate Avocado Brownies

Chocolate Avocado Brownies
I’ve heard about baking with avocado for a long time and I’ve always wanted to try it out. I thought January would be the perfect time for these Chocolate Avocado Brownies as being more healthy is on everyone’s minds. Avocados are so nutritious and are filled with vitamins and healthy fats, they have been shown to lower cholesterol and are also full of fibre. There is nothing bad about avocados that’s for sure! Alternative ingredients are all the rage right now and I’ve become even more aware of other options to dairy products since my sister became vegan. Unfortunately these Chocolate Avocado Brownies aren’t vegan friendly, but the frosting is! So you could easily add it to a vegan bake.

Jump straight to the recipe!

I started by mashing up the avocados. As they are so popular now you can buy them ready and ripe, or ripen at home. I used a stick blender to make sure I got it as smooth as possible, you could also use a food processor. I mixed sugar into the avocados.

Then I melted dark chocolate. I used these 70% dark chocolate chips from Chocolate Trading Co. Dark chocolate is also another great ingredient as it is full of minerals and antioxidants.

I mixed the melted dark chocolate into the avocado mixture, then added eggs, one at a time, mixing between each addition, and I also added vanilla extract.

Finally I mixed in cocoa powder, plain flour and salt. I poured the brownie batter into a lined baking pan.

I baked the brownies on 180C/350F/Gas Mark 4 for 30 minutes. Then I left them to cool completely on a cooling rack.

To make the chocolate frosting I again mashed up 2 ripe avocados and used a stick blender to get them super smooth and lump free.

To the avocado I added icing sugar, cocoa powder and vanilla extract. It went very glossy and smooth. I spread it over the brownies and cut them into squares.

Chocolate Avocado Brownies

When I took the Chocolate Avocado Brownies into work I told everyone they were healthier brownies and there was a secret ingredient in them. No one guessed correctly and everyone was so surprised to find out these had avocados in them! I got some amazing feedback and everyone really liked the Chocolate Avocado Brownies, they were very fudgy and dense, and the frosting was so delicious – a close competitor to regular buttercream I think!

 


Chocolate Avocado Brownies with Chocolate Avocado Frosting

Ingredients

For the brownies

  • 2 Ripe Avocados
  • 200 g Caster sugar
  • 260 g 70% Dark chocolate
  • 4 Eggs large
  • 2 tsp Vanilla Extract
  • 80 g Plain flour
  • 30 g Cocoa powder
  • 1/2 tsp Salt

For the frosting

  • 2 Ripe Avocados
  • 5 tbsp Cocoa powder
  • 1/2 tbsp Vanilla extract
  • 325 g Icing sugar

Instructions

  1. Pre-heat your oven to 160c Fan/180C/350F/Gas Mark 4. Line a 12" x 9" traybake tin with baking paper

  2. For the brownies, mash up the avocados. Use a blender to get a smoother consistency. Then mix in the sugar

  3. Melt the dark chocolate and add it to the mixture
  4. Add the eggs, one at a time, mixing between each addition. Then add the vanilla extract
  5. Mix in the cocoa powder, flour and salt. Pour into the lined baking pan

  6. Bake for 30 minutes, allow to cool fully

  7. For the frosting, mash up the avocados. Use a blender to get the smoothest consistency

  8. Add the icing sugar, cocoa powder and vanilla. Spread it over the brownies and cut them into squares

Brownie recipe from Fake Ginger.

You can find more of my Brownie recipes by clicking here!