vegan chocolate brownie

vegan chocolate brownie cake with black cherries and ice cream

Makes 9 – 12  generous portions

Gooey and delicious

 

 

 

 

 

 

 

This vegan chocolate brownie recipe has been inspired by Ms Cupcakes cookbook.  I have slightly reduced the chocolate and sugar content to make it a little bit healthier

1 tbsp ground flaxseed

3 tbsp lukewarm water

250g plain flour *

60g of cocoa or cacao powder

200g caster sugar

100g brown sugar

½ tsp baking powder

½ rsp salt

120ml water

100ml unsweetened non-dairy milk

280ml rapeseed or vegetable oil

1 tbsp vanilla extract or paste

100g dark chocolate – chopped in to small pieces

2 tbsp chopped nuts

18136105_10154571449991903_648065991_n

 

 

  • to make this gluten free substitute with a gluten free flour and add ¼ tsp xanthan gum

 

 

Grease and line (with greaseproof paper) a cake tin. I used a 20cm x 20cm tin to produce a thicker more ‘cake’ like brownie. Using a square cake tin, as opposed to a round one, also make it easier to portion out the cake

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Preheat the oven 180C/350F/gas4. In a small bowl or cup add the ground flaxseed and water and whisk together leave for 10 minutes

 

In a large bowl mix together the dry ingredients ie flour, cocoa/cacao, sugars, baking powder and salt. The carefully add in all the wet ingredients i.e. milk, oil, water, vanilla extract and flaxseed mixture. Using a large spoon gently mix the ingredients until you get a smooth batter. Spoon the batter in to the greased and lined tin

 

Scatter the chopped chocolate over the top, pushing some pieces into the mixture. Then scatter over the chopped nuts.

 

Bake for 25 minutes until the edges start to crack but the middle is still slightly gooey. Remove from the oven and cool in the tin. If you’re not eating it all immediately (with friends and family of course!) then cover with Clingfilm in the tin (to preserve the moisture). They can be kept at room temperature for up to a week. Individual portions can also be wrapped and frozen

vegan brownie

This was made using gluten free flour

 

Here’s a short video showing how the finished cake should look

They can be eaten just as they are, but to zhuzh then up add some black cherries soaked in kirsch and serve it with some non-dairy ice cream

 

 

Veggie lasagne

Veggie or vegan lasagne

The ingredients list for this veggie lasagne may look long, but its very simple to make.  It can be frozen when it’s assembled but not cooked.  Or you can cook it, eat a portion and freeze the other half for another day.  It will also keep in the fridge for up to three days

The quantities can also be doubled or tripled if you want to batch cook or have a family to feed

Serves 2

lasagne8

The tomato sauce

One small onion (75g), finely chopped

1 garlic glove or 1 teaspoon garlic puree

1 tsp olive oil

1 medium sized carrot (75g) finely chopped

approx 75g of red lentils, thouroughly rinsed under cold water or

75g quorn or 37g of each

½ tsp vegetable Marigold vegetable bouillon powder or I stock cube

¼ tsp of chilli flakes or 1 tsp smoked paprika

1 tsp mixed herbs

½ tin of chopped tomatoes

a big squirt of tomato puree – about 1 tsp

 

The cheese sauce

15g marg/butter/non dairy spread,

15g plain flour and

200ml milk/non dairy.

40g grated strong cheddar/non dairy or 2 tbls of nutritional yeast

½ tsp mustard

 

Pasta – 3 sheets of dried wholemeal egg free lasagne

A foil takeaway container

To make the tomato sauce

Fry the chopped onion in olive oil.

When softened, add the garlic. Fry a little, then add all the remaining ingredients. Plus ½ tin of water. Stir well.

The mixture will be thin and wet, but it will thicken as the lentils cook

Bring to the boil, then leave to simmer for about 25 – 30 minutes. Stirring every so often. The sauce should still be quite wet when cooked. Check the seasoning and add salt and black pepper if necessary

lasagne4

 

A recent cookery class client also made this dish.  It was her first time making a lasagne and it turned out great

 

 

 

To make the ‘cheese’ sauce

Melt the spread/butter in a saucepan, Add the flour and mix until it balls together, keep it moving and cook for a few minutes.

Add the mustard and slowly add the milk, and stir into a paste. Keep adding the milk gradually to avoid lumps. Keep stirring. Once all the milk is in, keep stirring until it begins to thicken.

Here are two short videos showing how the sauce will look and why you shouldn’t worry!

Add most of the grated cheese, vegan cheese or nutritional yeast. Leave about ¼ to scatter over the top.

 

Assembling.

Pre heat the oven to 180C

In a dish add a sheet or two of dried wholemeal pasta, then add a layer of tomato sauce. Repeat the pasta/sauce layers, top with some more pasta and add the cheese sauce.

Another short video to show how easy it is to pull it all together

 

Sprinkle the remaining cheese/nutritional yeast over the top.

At this point you can add the foil lid and freeze.  Or pop into the oven for 25 – 30 minutes until the top is bubbling and golden

lasagne1

 

Divide in to two and serve with a large mixed salad.  This is the vegan version made with vegan cheese, nutritional yeast and non dairy milk and butter

lasagne6

Veg out restaurant review – Haveli, Chilwell

Veg out restaurant review – Haveli, Chilwell

 

Who doesn’t love a good curry but they are often consumed at 11pm after a night on the beers. So I decided to break with tradition and visit Haveli in Chilwell at 6.15pm, with the added benefit of being eligible for their two for one offer on all main meals when the table is vacated by 7.30

 

HaveliThe restaurant is enormous, and that might explain why it was a bit on the chilly side. But to say it was so early about half a dozen tables were already occupied; more bargain hunters!

 

haveliYou won’t find too many familiar sounding curries so a quick chat with the traditionally dressed member of staff told me that dhal makhani was a lentil and bean dish, achari aubergines was a masala spiced dish.

 

If something a bit different and exotic doesn’t take your fancy they also have a smaller selection of more traditional dishes like balti’s, korma’s and biryani’s

 

Before we could make a decision a selection of poppadum’s and dips were beautifully presented, which we happily munched on whilst studying the menu.

haveli

We decided to bypass the starters (bhajis, chicken tikka, puris etc) and went straight for a main course. I was taken with the dhal makhani and my other half (a non-veggie) went for king prawn karahi. With a side order of boiled rice and a Roti (less filling than a naan bread – give it a try if you haven’t already)

haveli

The service was quite swift so within 10 minutes of our empty poppadum dish being removed, large bowls of steaming curry replaced it. My dish was exactly as described; beans and lentils cooked until it becomes a thick and unctuous sauce. Not the prettiest dish I’ve ever seen but beauty is in the eye of the beholder.

 

I was really impressed with the portion sizes – we shared a bowl and rice and it was ample, any more and we would either have felt really stuffed or left a lot.

 

I absolutely loved the earthiness of my dish, it was ‘Indian comfort food’ at its best. Some might want different textures and tastes within the dish (like mixed veg) but I really liked the texture and the taste was more about great flavour than heat

My other half also enjoyed his prawn dish, which was bursting with seafood. His only minor complaint was the intensity of the tomato flavour.

Screen Shot 2017-03-20 at 16.53.19My review is also online at and will be in Wednesday’s Nottingham Post  http://www.nottinghampost.com/haveli-serves-indian-comfort-food-at-its-best-according-to-veggie-reviewer/story-30215419-detail/story.html

Overall I was impressed with the variety of vegetarian and vegan dishes (mine was vegan) and it was lovely to try something different. Vacating our table by 7.30 meant we qualified for the two meals for one offer, which was just as well because the prices are more expensive than most Indian restaurants. My dish was £13, the prawn dish was £17, rice and roti were both £3 each; which meant £13 was taken off the bill. Now that’s what I call a result!

haveli

Spicy Parsnip and leek soup

Spicy Parsnip and leek soup  – serves 4/5

We may still have a few chilly days a head of us, so lets stay warm with a nice spicy homemade soup.  Don’t worry if you don’t have all the ingredients or the correct measures, this recipe is really flexible so you can add carrots, onions, potatoes, coriander, cumin, tinned tomatoes etc.

In fact you can’t really go wrong!

But if you’re unsure follow this recipe and you will end up with really tasty and satisfying bowls of soup

 

The start of something big!

The start of something big!

½ tsp vegetable oil

250g peeled and chopped parsnips

200g swede, peeled and chopped into small pieces

100g washed and sliced leeks

2 garlic cloves

1 tsp each of curry power, turmeric and smoked paprika

large pinch of chilli flakes

1 cupful of red split lentils

1 ltr of hot water

1 tsp lemon juice

handful of chopped mint and parsley

salt and pepper

 

In a large pan warm the oil and add the leeks cook on a low light for 5 minutes.

Chopped Parsnips

Chopped Parsnips

Add the chopped parsnips, swede chilli, spices and garlic, cook for a further 5 minutes. Add the hot water and lentils.

Cook for 20-30 minutes until the veg and the lentils are very soft.

Either leave chunky, blend all of it using a hand blender or remove half and blend half and mix together.

If it’s too thick add some more hot water.

Add the lemon juice, taste and season with plenty of freshly ground pepper and a little salt (if necessary)

Serve in warmed bowls

parsnip soup

 

Additions

Add a tin of cannellini beans – 34 calories a portion

1 slice of wholemeal bread – 100 calories

Mother’s Day Special – Raw vegan cakes & chocolate

Looking for some new ideas or inspiration? Or a unique gift for Mother’s Day to enjoy with your Mum?

chocolate willow and dove
Join Rebecca from vegan pop up willow and dove &  me  Susan Hart, nutrition coach to learn how to create your own raw cakes all free from gluten, dairy and egg.

You will learn how to make:

*White Chocolate & Raspberry Cheesecake
and
*Millionnaire Slice
willow and dove vegan choc
*Learn how to make handmade raw chocolate to top your cheesecakes 
*Find out the essential tips, tricks and nutritional information to create your own raw cakes in multiple flavours at home.


You will take home all the recipes from the evening plus two mini cakes.

All for the very reasonable price of £25.  It starts at 5.30 and finishes at 6.45 (possibly 7pm) on Thursday 23rd March

The workshop is open to both individuals and mothers and daughters/sons.

 

willow and dove vegan choc2

The evening will be held at my vegetarian and vegan cook school in West Bridgford. This is a small group workshop (max 6) with a demonstration and some hands-on participation.
Tickets are available through Eventbrite – click on the link below

https://www.eventbrite.com/e/introduction-to-raw-cakes-chocolate-mothers-day-special-tickets-32800728863

We welcome any questions you may have about the evening:
Susan@nutrition-coach.co.uk
willowanddovecakes@gmail.com

Click here for a video montage of our latest workshop

https://youtu.be/k2w9Lf91hrI

We look forward to welcoming you next week

Butternut squash and coconut soup

Butternut squash and coconut soup – serves 2, 153 calories per serving

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

This is a really fibre rich soup that will keep you feeling nice and full.  By not using any oil and dry frying the vegetables it makes it very low calorie, so ideal for the 5:2 fasters and anyone wanting to stay healthy.  The coconut milk, as well as adding calcium also brings some sweetness, richness and a velvety texture to the dish

IMG_3386330g butternut squash – chopped into small cubes, but not peeled

130g onion – chopped

300ml stock (made with half a stock cube, half a tsp vegetable powder or vegetable water)

100 ml non-dairy coconut milk.  You could also used tinned coconut milk but the calories will increase by 60 calories per serving

large pinch of dried chilli flakes

salt and pepper to taste

1 tbls of the seeds from the butternut squash

 

 

IMG_3387In a non stick saucepan slowly dry fry the butternut squash. This means having the pan on a low light and allowing the veg to release its own oils and liquid to help with the cooking. This will take about 6-8 minutes to begin to soften and colour

Add the chopped onions and keep turning over so all the veg colours evenly and doesn’t burn. This will take another 5 minutes

Add the stock, chilli and salt & pepper.

IMG_3390Cover with a lid and cook for 15-20 minutes until the squash is completely soft

Add the coconut milk and adjust the seasoning if necessary. Take out a few pieces of the cubed squash, and set aside

 

IMG_3392Blitz the soup with a hand blender or nutribullet and pour into two warmed bowls

 

In another non stick pan add 1 tbls of butternut squash seeds IMG_3391and dry fry i.e. don’t add any oil. Have the heat low and gentle move the seeds around the pan until they start to toast and colour. Remove from the pan

 

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Scatter the seeds over the soup and add the few cubes of reserved squash

Vegan pancakes

Vegan pancakes

pancake1Many of you began January as a vegan, because you wanted to support Veganuary, and I know thorough social media that many of you have continued.  And its on special occasions like ‘Pancake day’ that you think…hmm now what do I do?!

Well, I have the answer in my vegan pancake recipe.  This is a mashup of a ‘normal’ recipe and different recipes I found on the Vegan Food UK Facebook page.  I’d highly recommend this resource if you want some vegan inspiration

Makes 12 small pancakes and serves 4 people

IMG_0021100g or 1 cup of porridge oats

300ml or 1¼  cups of non dairy milk (I used soya milk)

50g or 1/3 cup wholemeal/coconut/gluten free flour

2 tsp baking powder

½ tsp cinnamon powder

pinch of salt

1 medium or 2 small ripe bananas

1 tbls chia seeds

rapeseed oil for frying

Don’t worry if your first pancake is a bit ‘pants’ it takes a while for the pan to warm up and for the oil to do its work.  But persevere, your second and subsequent pancakes will be fab!

  • Put all the items into a large bowl and blend them using a hand blender, or in a nutribullet if you have one. Blend until well mixed, you may need to add more milk or a splash of water if its too thick
  • The batter should be the consistency of slightly whipped cream.  The chia seeds will thicken it, if that happens as you’re making your pancakes just add another splash of water
  • Drizzle oil in a non-stick pan, and spread around with a paper towel. Heat on a medium setting.
  • I tried both a large frying pan and my individual cast iron pan, for me the individual pan worked best but it does take longer to cook all the batter
  • Pour in a small amount of the batter to make a small thick circle.

  • When the top starts to bubble (after about 1 minute), its time to flip! A spatula is easiest, but if you fancy your chances give it a toss!
  • Again cook for about a minute, pick the edge up and have a look to see if its cooked. When it’s nice and brown it’s ready. Woo-hoo!
  • When you cook the next pancake don’t add any extra oil but use the kitchen paper and rub the base of the pan, which will provide enough oil.

 

  • IMG_0101Serve straight away or stack the pancakes on a plate in a warm oven until you’re ready to eat.  They can also be made in advance, cooled and kept in the fridge or freezer to eat at another time

I like clementine segments and some vegan ice-cream  with mine.  How do you like yours?

Veg out – Ala Turka, Compton Acres

Veg out – Ala Turka, Compton Acres restaurant review

IMG_9943A few weeks ago I looked in the fridge and nothing inspired me so we decided to go for a bite to eat but where to go that was local and a bit different? Then I remembered reading in the local online resource the West Bridgford Wire about a new Turkish restaurant that had opened on Compton Acres. So off we went

 

It looked very welcoming from the outside with twinkling lights in the windows and flickering candles on the tables. We were seated very quickly and presented with menus, which stated that they catered for all dietary requirements including vegan and vegetarian.

 

I spoke to a member of staff who at first was unclear about the menu options available to me, but after I explained what vegan meant she was able to list quite a few tasty possibilities. The chef even came up with a vegetable stew that he could make to order as a hot vegan main course.

Screen Shot 2017-02-20 at 12.25.17My review is now online in the Nottingham Post and a hardcopy will be available to buy on Wednesday.

We opted for bread, dips and olives whilst we made our minds up; all of which were delicious. I plumped for hummus for my starter and the vegan stew, as recommended by the chef, accompanied by a mixed salad and rice. There were obviously more vegetarian options than vegan ones, but I would always check that the cheeses were veggie suitable. My meat eating other half ordered vegetarian courgette fritters followed by Chicken and lamb shish kebabs

 

My hummus was creamy and garlicky, but came without bread so we ordered another portion, which arrived very quickly. And my stew was intense, rich and very, very flavoursome. The accompanying salad was really fresh and colourful and bursting with goodness. My hubby enjoyed both his starter and main course. The price of all dishes was very reasonable; generally the starters were £3.50, veggie main courses were under £8 and meat and fish dishes ranged from £9- £13

 

It can be tricky eating out as a vegan let alone a vegetarian, so I would always recommend ringing ahead or speaking to the chef when you get to the restaurant, as there are often as was the case here misunderstandings about what can and cannot be included. But the restaurant was very amenable and willing to adapt their menu. I suggested that they include the stew as a standard vegan item as it was that tasty and I would happily eat it again. Next time I will ring ahead and ask if the courgette fritters could be ‘veganised’ and check that the stew was available. And I’m sure that if it weren’t the chef would have a batch ready for me!

Valentines raw food menu

Valentines raw food menu for two

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

IMG_9884Why not try something different this Valentine’s day and enjoy a light and energy giving ‘raw’ vegan meal.  Many of the water soluble vitamins are preserved and the dishes are bursting with fibre

I have devised a  light two course menu of courgette noodles (courgetti), with tomatoes and cannellini beans and for ‘afters’ peanut butter truffles.  The courgette is made using a ‘spiralizer’, although you can now buy them already prepared in many supermarkets. Eating courgettes this way means you can enjoy the romance and joy of pasta twirling without the carbohydrate overload.  The tomatoes add some great antioxidants and the beans are a good low fat protein source, and both are a great source of fibre.

The dessert is only slightly naughty; the peanuts provide protein and fibre, the rice is gluten free, the chia seeds are bursting with omega 3 fats and the sesame seeds are a valuable source of calcium.  Finally, the dark chocolate contains some nice mood enhancing endorphins.  Making it an ideal choice for Valentines day

 

Courgette noodles with tomatoes and cannellini beans

 

  • IMG_13812 large courgettes, spiralized (or ribboned with a vegetable peeler)
  • 150g cherry tomatoes, halved
  • 1 Tbsp avocado oil or virgin olive oil
  • Juice and zest of ½ a lemon
  • ½ tsp dried chilli flakes or ½ chilli de-seed and finely sliced
  • sea salt and cracked black pepper to taste
  • 1 tin of drained and rinsed cannellini beans
  • Sprinkling of toasted sesame seeds
  • 4-5 fresh mint leaves chopped

 

IIMG_2437n a large bowl mix all of the ingredients together – except the sesame seeds and fresh mint. Taste and add some salt and pepper if needed or a bit more chilli

 

Leave at room temperature for 20 minutes for the flavours to marry together. Scatter over the images-10sesame seeds and mint. Serve in a large clean bowl to share – visualise the spaghetti eating scene in the Lady and the tramp!

 

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For dessert some little bite sized chocolate lovelies!

Peanut butter truffles

 

IMG_1816100g wholenut crunchy peanut butter

10g wholegrain puffed rice – toasted, cooled and lightly crushed

few drops of Vanilla extract

1 ½ tsp Agave, Golden syrup or Maple syrup

½ tsp Chia seeds

½ tsp Sesame seeds

40g Dark chocolate

½ tsp Coconut oil

few grains of rock salt

 

Mix the first six ingredients together. Blend well

Line a tray with Clingfilm and shape the mixture in to small balls. Keep wetting your hands with cold water to stop the mixture from sticking to youIMG_1820

Leave the balls to firm up in for fridge for at least 30 minutes

Melt the chocolate and coconut oil in a pan over a bowl of hot water or microwave on high for 1 minute

 

peanut butter truffles

 

Remove the peanut balls from the fridge and dip each one in the chocolate. Place on the cling filmed tray to set. Crush a few grains of rock salt over the coated peanut balls.  Leave for a few hours for the chocolate to harden.  Then pop one in your beloved’s mouth and enjoy!

Nutrition, Meditation and Yoga

Nutrition, Meditation and Yoga 

It’s cold, its damp and its February! At this time of year when all we seem to do is work, eat and sleep it’s easy to become sedentary, sluggish and rely on carbs to see us through. But it doesn’t have to be that way; I’ve teamed up with Kim Rossi to deliver a relaxing and restorative workshop called ‘Nourish your body and mind with nutrition and yoga’

yoga-and-nutrition-feb

The nutrition and yoga workshop takes place in West Bridgford on Friday 24th February from 10.30 – 12.45.

yoga

For an introductory price of £30 you will participate in a relaxing and nurturing yoga and meditation session, conducted in a beautiful, clam setting with warm underfloor heating

I will be on hand to prepare your light 2 course vegan healthy lunch. You can help with the finishing touches, before we all sit down to eat and talk about how to stay healthy over winter

yoga

I will share with you my knowledge and experience and give you some nutrition top tips to keep you on track

Contact me on 07946 301338, or Kim on 07940 311061 to find out more or             to book your place 

 

kim-yoga-poseKim’s been teaching yoga for ten years now and has been on a personal journey of self-discovery which has enhanced her practice and life. Originally trained in Vinyasa but she also draws upon her learning and experiences in connecting with the body, imagery and visualisation, Chinese medicine theory, shiatsu, hypnotherapy and NLP.  Her aim is to fill the world with beauty and love and passion for life.

 

Nottm Post WinterAnd as you may know through my articles on the West Bridgford Wire, I also deliver healthy eating advice to individuals, groups and businesses. By talking informally about how to develop a healthy balanced diet I encourage people to make small but permanent changes to the foods they eat.  Being a chef is a great advantage as it allows me to develop healthy eating recipes for those that need a helping hand.

My vegan cookery classes are a great way to put that knowledge in to practice.  I also deliver regular wellbeing workshops at Maggie’s Cancer support centre at the City hospital in Nottingham. And finally, I write a monthly restaurant review for the Nottingham Post

With our help you can feel energized and nourished and be ready to ‘spring’ in to March