Vegan Coconut Scones

Easy and fast... in just 30 minutes you have this delicious and fluffy scones ready...

Makes 6:
Flour (250g)
Baking powder (2 tsp)
Coconut sugar (20 g)
Coconut milk (200 ml - caned)

1) Preheat the oven to 220ºC.
2) Prepare a baking tray.
3) Put the self-raising flour (250g) into a large bowl.
4) Add the sugar and coconut milk and gently rub until it comes together in a ball.
5) Lightly flour a work surface, lay out the dough and pat it flat, with your hands, to a thickness of about 2 cm.
6)  Divide it into 6 scones. Place them onto the prepared baking tray.
7) Pop into the oven for 15 minutes until the are cooked (Tapp them on the bottom to see if they sound hollow).

Broccoli and coconut noodles

Quick, healthy and delightful!

Serves 2:
Olive oil (1 tbsp)
Noodles (200g)
Soy cubes (20g - tvp - soaked for 5 minutes - optional)
Broccoli (150g - prepared into small floret)
Red onion (1/2 - finely slice)
Soy sauce (1 tbsp)
Coconut milk (50 ml)

1) Bring a saucepan of water to the boil and cook the noodles for 3 minutes. Drain, refresh in cold water, and reserve. 
2) Heat the olive oil in a wok over a moderate heat until hot. Stir-fry the broccoli, onion and soy cubes for 3 minutes, stirring all the time. Add the noodles, coconut milk and soy sauce to wok, stirring well. 
3) Serve warm and enjoy!

Vegan Pumpkin Pie

 I hope you all had a great start into the new year! It's been a while since my last post and one of the reasons for my absense it's the vegan retreat that I'm preparing... I'll post more details in the next days. Meanwhile enjoy this vegan treat!

Makes 1 pie:
Vegan pie crust (250g)
Pumpkin (2 cups - pureed)
Coconut milk (1 cup)
Dark muscovado sugar (1 cup)
Cornstarch (3 tbsp)
Cinnamon (1 tsp)
Ginger (1 tsp - ground)
Nutmeg (1/4 tsp - ground)

1) Preheat oven to 180ºC.
2) Combine pumpkin, coconut milk, sugar, cornstarch and spices in a large bowl, and mix very well.
3) Pour into unbaked pastry shell, and bake for about 60 minutes.
4) The pie will firm up as it cools.
5) Cool completely and refrigerate before serving.

Vegan Coconut Cake

Serves 4:
Flaxseed (powder - 2 tsp + 2 tsp water)
Dark Muscovado Sugar (75g + 10g)
Coconut Milk (120 ml)
All purpose flour (100g)
Baking powder (1 tsp)
Non-hydrogenated soy margarine (1tbsp)
Coconut (2 tbsp)

1) Preheat oven to 175C/350F.
2) In a bowl mix flaxseed, muscovado sugar (75g), coconut milk, flour and baking powder until well combined. Reserve the rest of muscovado sugar, margarine and coconut and combine them in a small bowl.
3) Pour batter into prepared pan. Top with the coconut mixture.
4) Bake until a toothpick inserted in the middle comes out clean, 25 to 30 minutes.

Kale and Spinach Coconut Curry

Serves 2:
Kale (250g - finely chopped)
Spinach (250g - finely chopped)
Carrots (100g)
Green Coconut Milk (200ml)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp - powder)
Ginger (1 tsp - powder)
Olive oil
Salt

1) Heat the olive oil in a pan and sauté the carrots for a few minutes to soften.
2) Add the kale and spinach and sauté until the carrot is tender.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season to taste and serve with white rice or naan bread.

Pumpkin, Chickpeas and Seitan Coconut Curry

Serves 2:
Pumpkin (280g - peeled and cubed)
Zucchini (100g - cubed)
Chickpeas (280g - cooked and drained)
Seitan (200g - small cubes)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp)
Olive oil
Coconut milk (200 ml)
Salt
Corianders (2 tbsp - fresh, chopped)

1) Pour a good lug of olive oil into a large saucepan and add the pumpkin, cook in low heat until the pumpkin is tender.
2) Add the zuchinni, chickpeas and seitan and cook for 5 minutes.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season and scatter with fresh corianders. Serve with white rice or naan bread. 

Sweet Potato & Coconut Stew

Serves 2:
Potatoes (150g - cubed)
Sweet Potatoes (150g - cubed)
Carrots (150g - cubed)
Bay Leaves (2)
Ginger (fresh - 2 small cubes)
Corianders (1 tsp - powder)
Tomato Purée (1 tbsp)
Water (200ml)
Olive Oil (1tsp)
Coconut milk (2 tbsp)
Cinnamon
Salt
Pepper

1) For the stew, heat the oil in a frying pan and add the potato, sweet potato, carrot and sauté for 2-3 minutes.
2) Add the tomato, bay leaves, ginger, corianders and water, stirring well. Simmer until the potato is cooked through.
3) Add the coconut milk, cinnamon, salt and pepper. Cook gently for 2 minutes.