Raw Pad Thai

Leave a Comment

Since turning vegan at the end of last year, I've found that I am far more into baking and cooking. I've been blogging more of my bakes, but I also want to start sharing more dinner ideas and favorite recipes of mine. They are mainly all devised and cooked up by Matt (he's the chef in this relationship) you may have seen his recipe post for Macaroni and Faux Cheese but this Vegan Pad Thai originally started off from a recipe in Deliciously Ella's 2nd book. I found that the recipe was not really to my taste and the quantity of some of the ingredients a little off so I have adapted it to make it suit my taste buds.

Serves 4

For the noodles
2 large Courgettes
2 large Carrots
100g Buckwheat Noodles
2 Red Peppers (cut into very thin strips)
30g Cashews
10g Mint leaves finely chopped
Sesame Seeds

For the sauce
8 tablespoons Olive Oil
15g bunch fresh Coriander
3 tablespoons of Almond Butter (or a handful of Almonds will do)
2 tablespoons Tahini
1 tablespoon Maple Syrup
1 tablespoon Tamari
Juice of 1 Lemon
1 Garlic Clove
1 teaspoon Cayenne Pepper

Using a spiralizer (I use one like this) make the courgette into 'noodles' or if you don't have one peel the courgette into thin strips using a vegetable peeler- discarding the seedy centre, peel the carrots into strips also.

Cook the noodles according to packet instructions. Whilst the noodles cook (or you can leave the noodles out completely if you want it to be even more healthy) you can make the sauce. Simply place all the ingredients for the sauce into a blender or food processor with 9 tablespoons of water and whizz it up until it is smooth.

Once the noodles have cooked, drain and let them cool for a few minutes. Place the noodles, courgette, carrot, peppers, mint and cashews into a large bowl. Serve and pour as much dressing over your meal as desired and top with sesame seeds.

Image and video hosting by TinyPic

blueberry crumble and almond muffins


This recipe will make 12 very large muffins or 20 medium. They are particularly delicious enjoyed at breakfast with a cup of tea or coffee.

For the crumble
100g plain flour
50g demerara sugar
50g dairy free butter or margarine

For the sponge
500g self raising flour
60g ground almonds
1 tsp bicarb of soda
1 tsp baking powder
250g caster sugar
500ml soya or rice milk
320ml light rapeseed or vegetable oil
2 tsp vanilla extract
1/2 tsp almond extract
100g (about 60) whole blueberries
1 handful of flaked almonds (optional but tasty)

Preheat your oven to 180c/ 350 f/ gas mark 4 and line your muffin trays with the cases.

First make the crumble by mixing the flour, sugar and margarine together in a bowl using a spoon until you have a lumpy crumble texture. Bake for about 20 minutes, checking every so often and running a fork through it to break it up.

In a large bowl, mix together the flour, ground almonds, bicarb, baking powder and caster sugar. Add the milk, oil, vanilla and almond extracts, using a metal spoon quickly mix the ingredients until just combined, it should still be a little lumpy. Spoon the batter evenly into the cases, then scatter the blueberries I use about 3 per muffin, they will sink whilst baking then sprinkle with crumble and almonds, bake in the oven for 25-30 minutes, then leave to cool.

Image and video hosting by TinyPic


Leave a Comment

Pastries, colourful houses and interior geniuses of the world, might come to mind when you think of Denmark. When I came across flights for £25 each for return to Copenhagen, I ran for my purse and entered my card details as quickly as possible, eager to get back to that stylish city.

After visiting in February and falling in love, we already knew it wouldn't be the last time we visited. If you've been before - it is most definitely do-able for a day trip, only an hour and a half, the Copenhagen airport being super efficient (Denmark you babe) and the metro only taking 20 minutes to get you into the main part of the city Kongens Nytorv - a short walk to Nyhavn.

On our first trip we didn't get to visit the famous Tivoli Gardens (as it only opens again in April) and after hearing such good things about it we were pretty disappointed - although it definitely was too cold to go on any rides on our first visit to the city. After enjoying some sorbet in the sun, we opened up google maps and walked to Tivoli (about a 20 minute walk from Nyhavn) It has all the old charm of a 1930s theme park, with some legitimately amazing rides (no shabby fun fair-esque roller coasters here)

A visit to Copenhagen wouldn't be complete without going to The Royal Smushi cafe not only has it got the best name but it's also a pretty pink paradise. We enjoyed some much needed shade, rest time and a glass of cold fizzy stuff.

Image and video hosting by TinyPic
Previous PostOlder Posts