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cheese, Recipes

Spreadable Kick Arse Vegan Cheese

Please note, for this recipe you will need a good food processor. I have a Ninja but there are many good machines out there. You could even use a good liquidizer.

You will also need to prepare a container or bowl. You do this by greasing it and then sprinkling chilli flakes inside to coat the interior.



In your processor:

1 cup of raw cashew nuts that have been soaked in boiling water and left there for a couple of hours to soften.

1/3 cup water

3 tablespoons lemon juice

2 tablespoons of a vegan butter or coconut oil

1/4 cup of sesame oil

A small carrot

2 teaspoons of salt

1/4 teaspoon each of paprika, cayenne pepper and French mustard

1/4 cup nutritional yeast

1 teaspoon garlic powder

1/2 vegetable stock cube

Process until very smooth.

Meanwhile in a saucepan bring 1 cup of water and 2 tablespoons of Agar Agar powder to the boil and boil for 1 minute only.

Add the Agar mix to your processor and process quickly as the Agar will start setting.

Add the mix to your prepared bowl and store in the refrigerator.

Enjoy with crudites or even better on some lovely crusty bread.

Helpful Info, Recipes

20 Real Comfort Snack Foods That Are Actually Vegan


If you have been a Vegan all your life then I am sure you know of all these foods. But if, like me, you are a “New Age Vegan” then we are learning all the time.
So here is a list of some real comfort foods that are actually Vegan.

  1. Crumpets. Can you believe it? A lovely toasted crumpet covered in vegan butter and your favourite jam. Yum.
  2. Oreos. Yes, Oreos are vegan.
  3. Fig Rolls. I love these, try dunking them in your tea. Could even be one of your 5 a day? (I doubt it!).
  4. Fry’s Chocolate Cream. I remember having these. They stopped making them for a while but now they’re back, fab.
  5. Most cake mixes are Vegan but the instructions will ask for you to add the eggs and milk. Add soya milk to replace the milk and a teaspoon of baking powder and a 1/2 tablespoon of soya milk to replace each egg. If it requires butter then that is easily replaced with a vegan butter.
  6. Marmite.
  7. Peanut butter.
  8. Turkish Delight, check the labeling as some makes use gelatin.
  9. Jacobs Cream Crackers.
  10. Baked beans. The ultimate comfort food for me is baked beans on toast, delish!
  11. Skittles. These used to be coloured with cochineal but not any more.
  12. Most fresh bread will be vegan but it is best to check with the baker.
  13. Most pringles and tortilla chips are vegan.
  14. Doughnuts. Yes, I said doughnuts are vegan. (Except the custard ones). Always check the packaging.
  15. Ginger Nuts, one of my all time favourites for dunking. There’s a skill to dunking ginger nuts as they are quite a hard biscuit and you have to hold them in the hot tea a bit longer, but you’ll get it with practice.
  16. Treacle Tart. Mr Kipling makes a delicious treacle tart and it’s vegan. It’s so easy to make at home too. Just line a pie dish with vegan pastry , prick with a fork and part cook it in the oven for 15 mins, (180degrees), then fill with a mixture of golden syrup and fresh breadcrumbs and pop it back in the oven for another 15 mins.
  17. Twiglets.
  18. Walker’s crisps, check the packaging on the flavoured ones.
  19. The Old El Paso Fajita Dinner Kit is vegan and works well along with a nice home made veggie chilli.
  20. You know when you have a coffee in a small coffee shop and they pop those lovely Speculoos biscuits on the saucer. Well they are so delicious I always imagined that they would be full of butter so would never eat them, (much to John’s delight as he would eat mine as well as his own), well I have just found out that they are actually vegan… happy….sorry John.
    Remember labels are often poor and that means it’s difficult to make a judgement. I always say, if the label says vegetarian or vegan and you can’t see any dairy or egg listed in the ingredients, it’s probably vegan. But look out for gelatin, as that can be made from bones. If it says pectin then you are usually alright.

Gluten Free (or Not) Vegan Very Berry Muffins

These muffins are so delicious.

Very Berry Muffins
Very Berry Muffins

Not too sweet but very fruity.
Use frozen berries for a juicy fresh fruit filling.

Here are the ingredients and method:
Mix together,
200 grams Self Raising Flour, (if gluten free flour is used then add 1/4 teaspoon of xanthan gum).
100 grams caster sugar
1/4 teaspoon salt
1/4 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1/4 teaspoon pure vanilla powder

This is the egg substitute:
In a small bowl, mix together and leave to separate:
200 ml soya milk
4 teaspoons cider vinegar

Once the soya milk has separated add 80 ml vegetable oil,
(choose a light flavoured oil like rapeseed) and mix together.


Gently add the wet ingredients into the dry ingredients and mix for just a minute. The mix should be just combined, not smooth.

Add a large handful of frozen berries and gently spoon them through.

Prepare a cupcake tin with 12 cupcake containers and fill and bake at 180 degrees until risen and browned.
Once cooled, sprinkle with icing sugar.


Vegan Nutty Berry Bar

This bar has got to be one of my all time favourites. Since going Vegan I have struggled with my sweet tooth. Being British I drink a lot of tea and it is customary to have a biscuit or a small cakey snack with a nice cuppa.

Very Nutty Berry Bar
Very Nutty Berry Bar

This Vegan Nutty Berry Bar certainly fits the bill, you would never guess that it’s healthy, or lets say healthyish!
There are three parts to the recipe but it is very easy and definitely worth it.

1. Make a nice shortcrust pastry for the base.
2. Make sure you have a couple of cups of frozen berries for the middle.
3. For the top you will need a food processor to grind the nuts.

1. The Pastry
We want the pastry to be almost cake like so use self raising flour if possible. If you can’t get self raising then plain with a teaspoon of baking powder.
Make a mix of 100ml soya milk and 1/2 teaspoon vinegar and put it to one side to allow it to curdle, this is the equivalent to adding buttermilk or sour cream, it makes the pastry lighter.
For pastry I have a rule – always 1/2 fat to flour. So if you have 200gram fat then it is 400gram flour. Obviously the fat will be vegan.
OK here are the ingredients for the pastry:
400gram SR flour
200gram vegan fat
100ml soya milk
1/2 teaspoon vinegar
200grams coconut sugar
The method:
Rub the fat into the flour until it resembles breadcrumbs.
Add the sugar.
Add the milk and vinegar mixture slowly until the mix is wet enough, but not too wet, to come together.
Line a tray with some baking parchment then roll the pastry to fit the tray and place on top of the parchment and cook in oven at 180 for 12 minutes then allow to cool.

The fruity bit:
Slightly defrost 3 cups of frozen berries. Measure the berries before you defrost them. I use fruits of the forest containing raspberries, strawberries, redcurrants and blackcurrants but it is up to you.
Spread the fruit over the pastry layer.

The top layer:
1 cup of walnuts
1 cup of almonds
1 cup of pecan nuts
1 cup rolled outs
1 cup of a mix of dates and dried apricots.
1 cup coconut sugar
200gram hard vegan baking fat. It must be a hard fat otherwise the bars will not set hard enough when they are cooled.
(Stork have brought out a great hard 100% coconut oil block which is perfect for this)

Chop the nuts, dried fruit and rolled oats in the food processor until quite fine but not too fine, you still need to see little tiny pieces, it shouldn’t be a paste.
Empty into a mixing bowl and add the sugar and rub in the fat like you did with the pastry, (you may have to grate the fat if it is very hard). This time you don’t need any liquid.
Spread the mixture over your fruit and pat down.
Place the tray into the oven at 180 for about 30 – 40 mins or when the top has got some colour.
Once cooked and cool you need to put the tray into the fridge for a couple of hours before you take the tray bake out to cut into squares.
You can actually put the tray into the fridge while it is piping hot. There is a fallacy that it’s not good to put hot things in the fridge but in fact it is better that food cools down quicker. The problem is that the hot food will bring the temperature of the fridge up and other food could go off.
When I was a chef, I used to keep an empty fridge on very cold especially for cooling stuff down quickly.



Blackberry Topped Vegan Gluten Free Vanilla Cupcakes

These cupcakes inspired by “Ms Cupcake’s” fantastic naughty vegan baking recipe book. I’ve tried to make them a little less naughty though. See full recipe below.

Dry Ingredients:

200 grams gluten free self raising flour
1/4 tsp xanthan gum
100 grams caster sugar
1 tbsp powdered stevia
1/4 tsp salt
1/4 tsp bicarbonate of soda, (this replaces the egg)
1/4 tsp baking powder

Wet Ingredients:
Mix together 200ml non dairy milk with 20ml cider vinegar and leave to stand for a few minutes
80ml rapeseed oil
1 tbsp vanilla extract

Add the wet ingredients to the dry and stir gently for just one minute. Quickly fill the cupcake cases and put them in a tin. Give the tin a good tap before going putting in the oven to disperse the bubbles. Cook for about 15 minutes.

Your oven should be 180 degree C
Makes 12 cupcakes.

75 grams vegetable shortening like Stork Crisp And Dry
75 grams non dairy margarine spread
400 grams icing sugar
1 tbsp vanilla extract
a little non dairy milk if needed

Sift the sugar then cream well with the other ingredients adding a little milk if you want it softer.

I topped my cupcakes with a blackberry and added a little purple colouring to my buttercream.

Interested in getting “Ms Cupcake” The Naughtiest Vegan Cakes In Town? Click Here.

About Me, Helpful Info, Recipes

John’s And My New, Life Changing, Eating Regime.

General Rules.

1. No refined sugar – choose agave syrup or maple syrup for sweetening.
2. Maximum two or three alcoholic drinks a week. Cut it out completely if you can for the first 30 days.
3. Try to leave caffeine drinks out for the first 30 days. We drink decaffeinated tea and Whole Earth no caff coffee alternative.
4. No meat products including milk, cheese, butter and yogurt etc.
5. Cut right down on carbs such as bread pastry etc. Include these types of carbs, if you must, in only one main meal a day, (although we do have a small packet of gluten free instant porridge for breakfast).
6. Drink loads of water.
7. Eat loads of fruit.
8. For quicker weight loss, (not too quick as you will only put it back on again quickly), for the first 30 days replace your lunch with a protein smoothie see below for recipe.

How to prepare for the new regime:

1. We love our tea so had to find a good alternative. We use Yorkshire Decaffeinated tea with cashew milk. It tastes a tiny bit different but hardly noticeable I promise. Once you get used to it you won’t want to go back to cows milk in your tea ever again.

2. Make up a large jar of mixed seeds, chia seeds and chopped nuts. You can buy all these in the supermarket. These are great for adding to your smoothie, putting on top of salads and for sprinkling on your porridge in the morning.

3. Get yourself a nutri bullet for your smoothies.

4. Get some dark chocolate covered rice cakes for when you desperately need a sweet kick.

5. Get rid of anything naughty so you are not tempted to snack on bad stuff.

6. Buy the fruit you like, it’s no good having a bowl full of apples if you don’t like them, (or like me you find them boring), if you like peaches, plums or oranges then indulge yourself and buy the best.

7. Start to love veg, try new stuff, veggies should cover 2 thirds of your plate with the other third made up of protein like lentil dahl, chick pea curry, stir fried tofu etc.

What we have for Breakfast:
We have an instant porridge sachet with water, not milk in the microwave. Once cooked add a large teaspoon of the seed mix and a squeeze of agave syrup and top with some almond milk. You can also add to this some fresh berries, blueberries, raspberries etc. I also buy them frozen and add them to the porridge before it goes into the microwave.

Lunch for us is a protein smoothie:
Mix 2 scoop of protein powder, (make sure it’s vegan, we get ours through my daughter, here is the link if you want it,,6560,486.aspx
(My daughter can get a large discount for you if you want any Arbonne products. Contact me here and I can arrange this for you.) it’s a very large bag and will last you for probably 6 months at least). Add some spinach or kale leaves and a spoonful of the seed mix with water or pure apple juice half and half. Zap this mix in a nutri bullet or a powerful liquidizer adding more liquid if it is too thick.
Follow with a large glass of water.

Evening meal is our chance to do some cooking.
If you like chilli then make it the same way but replace the meat with chopped mushroom.
If you like curry, replace the meat with oyster mushroom, tofu or jack fruit adding orange lentils to thicken, (they take about 15 minutes to cook down but add a lovely flavour to the curry).
Most normal recipes can be veganized quite easily.
Just remember to keep veggies to 2/3 of the plate and the protein to 1/3.
If you like to finish with something sweet then try some vegan yoghurt or vegan icecream, (available in most larger supermarkets) with some berries and little agave syrup.



Vegan Cheese And Ryvita Patties With Avocado Dip

These are so simple to make and so delicious. Depending on how large you make them you should be able to get as many as 10 patties from this recipe.

Cheese and Ryvita Patties
Cheese and Ryvita Patties

The Patties.

In a food processor add:
5 Ryvitas, (choose the healthier Ryvitas, like the wholemeal ones with seeds)
8ozs of shop bought or home made vegan cheese
A Few drops of plant based milk
1/2 teaspoon celery salt
1 teaspoon of onion powder
1/4 teaspoon garlic powder
pepper to taste

Process until fine then add a few drops of the milk until the mixture comes together so that you can shape into patties.
These can be cooked in a dry fryer or in a frying pan with a little oil.

To make the Avocado dip:
1 ripe avocado
1 tablespoon of vegan mayo or plant based cream
1 tablespoon olive oil
1/2 tablespoon cider vinegar
salt and pepper to taste

Mash everything together with a fork until smoothish.

Serve with a nice tomato and onion salad.



Basic Short Crust Pastry

This is a pastry that you can use for sweet or savoury dishes.

Dry ingredients
8ozs of self raising flour or plain flour with a teaspoon of baking powder.
4ozs vegan butter or cold coconut oil
1/2 teaspoon salt
Wet Ingredients
A little water to combine.
Rub dry ingredients together until it resembles bread crumbs
Add a few drops of water, (mix in with a metal knife as this keeps the air in the pastry), then a few drops more until the mixture comes together.
If you like a very short pastry then add less water but do not make a wet mix as this will create tough pastry. If it comes out too wet then add more flour or better still start again.


Vegetable Vegan Quiche – Delicious

I couldn’t image a quiche without the eggs or cheese but after a lot of experimenting I have invented a delicious vegan version. I did not add any cheese at all but if you have a vegan cheese that you like then by all means add some cheese but I personally don’t think it needs it.

Vegan Quiche
Vegan Quiche

For the base you will need some short crust pastry.
For the pastry:
Dry ingredients
8ozs of self raising flour or plain flour with a teaspoon of baking powder.
4ozs vegan butter or cold coconut oil
1/2 teaspoon salt
Wet Ingredients
A little water to combine.
Rub dry ingredients together until it resembles bread crumbs
Add a few drops of water, (mix in with a metal knife as this keeps the air in the pastry), then a few drops more until the mixture comes together.
If you like a very short pastry then add less water but do not make a wet mix as this will create tough pastry. If it comes out too wet then add more flour or better still start again.
Once made, use to line a greased quiche pan, prick well with a fork and bake at 180 for about 15 minutes.
Take out of the oven and press down the bottom of the quiche base as this will have risen and you want to have room for your filling.

The Filling:
8ozs chick pea flour
600ml water
1 vegetable stock cube
Your choice of lightly cooked vegetables like onions, broccoli, cauliflower, red peppers, mushrooms, all cut into bite sized pieces.
1 tomato very thinly sliced, keep for decoration.
Mix the chick pea flour with half the water until smooth.
Put all the cooked vegetable in a pan with the other half of the water.
Bring to the boil, then turn off immediately.
Slowly add the chick pea mixture to the vegetables until well combined.
Check the seasoning, at this stage I may add some herbs, pepper, chilli or some grated vegan cheese if liked.
Pour the mixture into the quiche pastry case then put the sliced tomatoes on the top.
Cook for about 45 minutes at 180.
The quiche is cooked when it is not wobbly and the top is nice and brown.