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lifestyle & culture

Category: vegan

Bombay sweet potatoes

Bombay potatoes are one of my favourite dishes that my Dad makes when I’m home in Ireland.

I decided to try my hand at a sweet potato version today. I’m happy to say they tasted delicious! 

Nice (healthy) comfort food for this chilly weather.


Ingredients:

  • 2 sweet potatoes, peeled and chopped into chunks.
  • 2 portobello mushrooms, chopped
  • 1 large red onion
  • 1/2 teaspoon mustard seeds
  • 3 cloves of garlic, crushed 
  • 1 teaspoon curry powder
  • 2 teaspoons cumin powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon tomato purée 
  • 1 teaspoon coconut oil 

Method:

  1. Fry the onions, garlic and mustard seeds in coconut oil until the onions start to get soft
  2. Add in the chopped mushrooms, the spices and purée 
  3. Put the chopped sweet potatoes into a microwaveable bowl and microwave for 3 mins.
  4. Add the sweet potato to the pan, cover with a lid and stir every few minutes for about 10-15 minutes until a fork can easily go through the sweet potatoes 

Kellebelle

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Turmeric mylk


This is my absolute favourite turmeric mylk recipe (and I’ve tested a few over the years!). It’s from The Yoga Kitchen by the wonderful Kim Parsons. 


Turmeric is such a powerful spice known for its healing properties. Curcumin is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant. 

I occasionally get a flare-up of ulcerative colitis (an inflammatory condition) so I’m really interested in herbal remedies and foods to conteract this inflammation. Luckily I have a very mild form of UC but it’s essential that I look after my diet and spot the early signs of a flare up. I take turmeric supplements from Pukka and try to eat foods that reduce inflammation. 

Turmeric mylk is one of my favourite drinks – it’s so comforting and warming. 

Turmeric is fat soluble, so it’s best to consume together with some fat – Kim’s recipe adds coconut oil for this reason. Black pepper increases The bioavailability of turmeric by over 1000% so that is added too.


Ingredients

  • 1 clove
  • 3 black peppercorns 
  • 1 cardamom pod
  • 2 and a half cups of coconut milk (or almond milk)
  • 1 cinnamon stick
  • 3/4 inch piece of fresh ginger peeled and cut into thin slices (or 1 tsp ground ginger)
  • 3/4 inch piece of fresh turmeric peeled and cut into thin slices (or 1 tsp ground turmeric)
  • 2 dried dates, stoned
  • 1 tsp melted coconut oil 

Method

  1. Place the peppercorns, clove and cardamom pod into a mortar and pestle and slightly crush (I used the back of a spoon in a bowl!) then place all the ingredients into a medium saucepan and bring to a low simmer, stirring occasionally.
  2. Remove from the heat before the liquid starts to boil.
  3. Cover the saucepan with a lid and allow to infuse for a few hours if possible.
  4. When ready to drink, reheat gently and then strain the liquid through a sieve. 

If there is any left you can store in the fridge for a few days.


I like mine served with a dusting of cinnamon in my dinosaur mug 😊 

Kellebelle

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Vegan chocolate & salted caramel tart

This is amazing. Go make it now!


This recipe is from The Happy Pear (book 2) and is delicious. I mean, I’m actually having it for breakfast right now as I write this. Getting bikini ready for my trip to Barcelona this weekend of course…


I made it while home in Ireland so eating as much of it as I can before I fly back to London. Nom!

It is really easy to make and I can’t believe the caramel is made from dates and almond butter! 


Ingredients 

For the base

  • 150g walnuts
  • 150g almonds 
  • 100g pitted dates
  • 1.5 tablespoons vanilla extract (I used 1 teaspoon vanilla powder)
  • 2 tablespoons coconut oil (melted)

For the caramel layer

  • 300g pitted dates
  • 150g almond butter/cashew butter/peanut butter (I chose almond as it is more subtle and less overpowering than peanut)
  • 10-12 tablespoons water
  • 10 tablespoons coconut oil (melted)
  • A large pinch of salt

For the chocolate layer

  • 300g good quality dark chocolate (more than 50% solids)

Method

  1. Line the base of a 24cm round non-stick cake tin with baking parchment.
  2. To make the base, blend the nuts to a flour like consistency. Add the dates, vanilla and coconut oil and blend until the mixture resembles breadcrumbs. Press it firmly into the of the cake tin.
  3. Put all the ingredients for the caramel layer into the same food processor and blend until super smooth. This may take 5-10 mins.
  4. Spread an even layer of caramel over the base in the tin.
  5. Gently melt the chocolate in a heatproof bowl over a pan of simmering water. Remove from the heat and pour over the caramel layer.
  6. Put into the fridge and leave to set until the chocolate is solid (at least 4 hours). Use a hot knife to cut this tart as it helps to prevent the chocolate from cracking.


Et voila!

Kellebelle

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Ps. I’m on snapchat as Smallkellebelle, Instagram: blink_and_youll_miss 

Wild Food Cafe


Delicious ‘White Zen’ smoothie (contains Irish moss!) from the Wild Food Cafe in Covent Garden.

I went there yesterday and it is an amazing vegan/vegetarian spot 💚🌱

Tucked away from the hustle and bustle of Covent Garden, it was a lovely little escape. We sat by the large open windows overlooking a little courtyard and it almost felt like we were in Spain or Italy! 


I need to go back there soon for food as their menu looked amazing! Here’s some drink selections:


Love finding new veggie places and the staff were really lovely at the Wild Earth Cafe. Highly recommend !
Kellebelle 

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Veggie Pret

I went into Pret’s Veggie Pop-Up in Soho yesterday….


… And loved it. No surprises there! 💚🌱

Pret has always had a great selection of vegan and vegetarian food and their pop-up doesn’t disappoint. They have showcased some exciting new recipes (such as the vegan chakalaka wrap) and old favourites (posh cheddar).

They’re also bringing some of these new recipes to Prets around the country. I have a confession to make… I had that chakalaka wrap 5 times last week (what is wrong with me?!)…


I went slightly overboard at Veggie Pret (surprise, surprise!) and bought quite a few (seveal!) vegan snacks while there. 

What I loved:

  • Asian tofu salad
  • Artichoke & tapenade baguette 
  • Dairy free coconut bites
  • Orange and cacoa pots



There was a notice board for customers to review and rate their favourite food. 


Veggie Pret runs for all of June. 

Have you been yet? Would love to hear your food recommendations!

Kellebelle

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Healthy ‘nutella’ drink


I love Nutella and hot chocolate… So have found the  perfect combination for a lovely hot drink!

Ingredients

  • I mug of hazelnut milk (warmed up), mixed with 1 tbsp of cacao powder.

This drink is so nice and comforting. It’s dairy free and sugar free plus cacoa is full of antioxidants! If you need it sweeter you can always add some agave syrup or maple syrup.

Next thing on my list: I need to make some homemade hazelnut milk! It is definitely my favourite nut milk right now. 

Kellebelle

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Apple and Berry Crumble

Last week I made Apple and Pear crumble… And it was so delicious that I decided to make another crumble this week!

I did originally plan on making Apple and Blackberry crumble, but realised I only had 300g of blackberries and not the 400g required… So I decided to add in raspberries and blueberries too. 

  
It was really easy to make, the hardest part was probably peeling the apples… That is not my forte!
The crumble topping is a different recipe to last week’s version and I prefer this one, it tastes less ‘breakfasty’.  

Ingredients:

For the topping

  • 200g almond flour (or ground almonds)
  • 180g oats (I used organic Buckwheat Flakes)
  • 3 heaped tbsp coconut oil
  • 100ml maple syrup
  • 2 tsp ground cinnamon

For the fruit layer

  • 6 red apples
  • 400g berries of your choice
  • 1 tbsp maple syrup
  • 1 tsp ground cinnamon

Method:

1. Start by making the crumble layer. Place the almond flour and oats in a mixing bowl.

2. Place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut has melted, then mix together. Pour this over the oat and almond mixture and stir well until all the dry ingredients are coated with the wet ingredients.

3. To make the fruit layer, peel the apples and remove the cores, then cut into small pieces. Place these in a saucepan with the blackberries, maple syrup and cinnamon and enough boiling water to just cover the bottom of the pan.
4. Place the lid on the pan and allow it to simmer for about 10-15 minutes, until the fruit is nice and soft. While this cooks, preheat the oven to 180°C.

5. Once the fruit is soft, transfer it to a baking dish and sprinkle over the crumble topping. Bake for 25-30 minutes, until the top is nicely browned.
I drizzled some maple syrup on top when it was done for some extra sweetness 🙂

  

Kellebelle

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Apple and pear crumble

I am slightly obsessed with stewed fruit and crumbles so this Easter I made a healthier, refined sugar and diary free, version.

I chose another cracking recipe from Deliciously Ella (book 2) and tried my hand at vegan apple and pear crumble 💚🌱

This recipe is easy to make and I was really pleased with the outcome. I served it at dinner with my parents and grandparents and it went down a treat!

  

Ingredients:

For the filling

  • 5 red apples
  • 3 pears
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 150g raisins

For the crumble topping

  • 200g pecans
  • 300g rolled oats
  • 2 tsp vanilla powder
  • 4 tbsp coconut oil (melted)
  • 8 tbsp date syrup
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon

Method:

  1. Start by making the fruit layer. Peel the apples and pears, then chop them into bite-sized pieces, discarding the cores.
  2. Place the chopped pieces into a saucepan with the cinnamon, ginger and raisins, plus enough water to cover the bottom few centimetres of the pan. Let the fruit gently cook over a medium-low heat for about 20 minutes, until it’s really soft. Preheat the oven to 200°C (fan 180°C).
  3. Meanwhile, make the crumble layer. Place the pecans in a food processor for about 30 seconds, until they form a flour. Tip into a bowl and mix in the oats and vanilla.
  4. Place the coconut oil, date syrup, ginger and cinnamon in a saucepan and gently heat the mix until the coconut oil melts. Pour this into the oat mix and stir it all together.
  5. Once the fruit has cooked, place it in a baking dish (recommended size is 31 x 21cm) and spread the crumble layer on top. Bake for 20 minutes, until the top turns a golden brown. 

Best served with some coconut yoghurt or custard/cream. I also drizzled some maple syrup on too!

  
Due to using rolled oats in this apple and pear crumble I did keep thinking I was eating a morning treat… On the plus side, I had it for breakfast this morning and it didn’t feel like a sickly dessert. It’s delicious!

It has such a warming smell and taste from the cinnamon and warmed apples that it reminded me of Chrismas at home. Had to keep reminding myself that it is Spring! 

This is the first Easter when I haven’t longed for, or wanted, any ‘sweet’ treats or chocolate (of the sugar laden, dairy variety). Instead I’ve craved Sweet Potato Brownies and other sugar-free snacks. Just goes to show what your body craves when it gets used to healthier foods!

Later on today I’m making a sugar-free, vegan chocolate and almond cheesecake.

Happy Easter! 🐰🐣

Kellebelle

Ps: follow me on snapchat for more recipes etc., smallkellebelle is my username 👻