Blueberry Custard Tart | Vegan

Time

Prep:

30 minutes

Cooking:

60 minutes

Rest:

30 minutes

Nutrition Information

Servings: 8

Calories per serving: 202 kcal

Calories per 100g: 285 kcal

Ingredients

For the base

75g flour

50g coconut oil

25g cold water

1tbsp sugar

For the custard

2 tbsp corn starch

200g coconut milk

1 packet vanilla sugar

For the glaze

150g Jam

30g Water

Instructions

Base

Mix together flour and coconut oil until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix just until the mixture comes together. Form into a ball, flatten it slightly and then let rest in the fridge for at least 15 minutes. Line a 20 cm cake pan or comparable baking dish with parchment paper. Then roll out the rested dough between some more parchment paper, alternatively flatten it with your hands. Place the measures parchment paper to line the cake pan on top of it and placing the rolled out dough in the cake pan. It might need some adjusting or reforming of the dough to fit the cake pan, a glass with stright sides can be usefull to press it into the pan. Make sure that the dough covers the base and comes up about 2 cm on the sides. Make sure to poke a lot of holes into the bottom part of the dough, before letting it rest in the fridge for 15 minutes again. The holes will ensure the base does not rise up too much end up with any air pockets, as the air can escape.

Bake the base

Preheat the oven to 180 degrees celcius. Bake the base for 30 minutes or until it is golden brown.

Custard

Meanwhile, place the corn starch into a small mug along with a small amount of the coconut milk, then whisk this together until the mixture is smooth and has no lumps. In a small pot add the corn starch mixture, the rest of the coconut milk and vanilla sugar. Consistently stir this over a medium-low heat until the custard begins to thicken and coats the back of a spoon. This should take about 10 minutes. Pour into the baked base and bake in the already preheated oven for 30 minutes, or until the custard is set, with a slight juggle in the middle. The custard mixture might bubble slightly while it is in the oven, don’t worry about this, that’s normal.

Glaze

Add the jam and water into a small saucepan and heat it slowly until it bubbles. To get rid of lumps, it may be necessary to whisk the mixture while it heats up. Pour this on top of the baked custard layer, then let the tart cool completely before serving, at least one hour.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This is a great way to use up jam or marmelade you have at home, so feel free to use any kind that you have at home.

I used canned coconut milk in this recipe, as the fat in it helps the custard to set.

The coconut oil could also be replaced with margarine and the custard could also work with a form of vegan cream or milk, although I recommend the using the coconut milk for flavour.

Coconut & Shrimp Curry

Time

Prep:

15 minutes

Cooking:

30 minutes

Nutrition Information

Servings: 6

Calories per serving: 235 kcal

Calories per 100g: 91 kcal

Ingredients

1 tsp Coconut Oil

1 Onion

2 cloves of Garlic

2 tbsp Fresh Ginger

1 Chilli Pepper

3 tbsp Curry Paste

1 yellow Bell Pepper

1 red Bell Pepper

1 Courgette

1 jar Bamboo Shoots

225g Shrimp

1 (400ml) can Coconut Milk

1 Boullion Cube

2 tbsp Corn Starch

50 ml water

Salt (to taste)

1 Lime (optional)

Instructions

Wash the vegetables and dice the onion roughly. Peel the ginger, then dice it and the garlic finely. Then slice the chili pepper into thin rounds and cut the bell peppers and courgette into long strips.

Add the coconut oil and onion into a large pan and cook on medium heat for about 5-10 minutes, or until translucent. Then add the garlic, ginger and chilli pepper and fry until fragrent, before adding the curry paste and letting it cook for another 5 minutes. If it begins to stick, add a little bit of water and stir. Drain the bamboo shoots and add them, along with the rest of the vegetables to the pan and let cook for another 5 minutes. Then add the (defrosted) shrimp, coconut milk and boullion cube. In a small mug mix together the corn starch and cold water until it’s no longer lumpy and add this to the curry to thicken it. Let it simmer until it’s slightly thickened and the shrimp has turned pink. Salt to taste before serving.

Serve

This curry is delicious served over some rice, but would also be great with some rice noodles. For a slightly more sour taste, serve with lime.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This recipe can be quite spicy, so if your prefer a milder taste, feel free to leave out the chili pepper and reduce the amount of curry paste slightly. I recommend leaving as much curry paste in the recipe as you can handle though, as this is what gives the curry its distinct flavour.

Feel free to use fresh or frozen shrimp, the frozen variety should be defrosted for at least 30 minutes before use. Alternatively, this recipe would also be very good with some white fish or chicken.

For a vegan option, why not try this recipe with some tofu or chickpeas instead of the shrimp. Also make sure to check the ingredient list on the curry paste to make sure it doesn’t contain shrimp paste.

Apple Crumble | Gluten Free & Vegan

Time

Prep:

15 minutes

Cooking:

45 minutes

Nutrition Information

Servings: 6

Calories per serving: 215 kcal

Calories per 100g: 186 kcal

Ingredients

Crumbles

50g Ground Almonds

50g Oats

50g Coconut oil

25g Sugar

25g Boiling Water

1/2 tsp cinnamon

1/2 packet Vanilla Sugar

A dash of Salt

Apple Base

3 Apples

1/2 packet Vanilla Sugar

1/2 tsp cinnamon

Instructions

Preheat the oven to 180 degrees. Peel the apples and cut them into large chunks. Then place them into a small baking dish and cover them with sugar and cinnamon.

Add the coconut oil and boiling water into a bowl, then add the rest of the ingredients and mix until a crumbly texture forms. Place these over the apples in an even layer and put the baking dish into the oven for 45 minutes or until the apples are soft and the crumbles baked to a golden brown colour.

Serve

Best served warm with a scoop of vanilla ice cream.

Storage

Store covered in the fridge for app to 3 days.

Notes

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get certified gluten free oats as they the regular ones could be contaiminated during transport or processing.

Feel free to replace the coconut oil with margarine or (vegan) butter, depending on whether the recipe needs to be vegan.

The salt in this recipe brings out the other flavours, it is not meant to make the recipe salty, so only add a very small amount.

Oma’s Mushroom Soup

Time

Prep:

15 minutes

Cooking:

35 minutes

Pasta Prep:

80 minutes (including rest)

Nutrition Information

Servings: 6

Calories per serving: 273 kcal

Calories per 100g: 68 kcal

Ingredients

100g Celeriac (Celery Root)

200g Carrot

100g Parsley Root

1/2 Leek

500g Porcini Mushrooms

1 boullion cube

1l Water

200ml Cooking Cream

2 tbsp Parsley

Instructions

Add all the vegetables, boullion cube and water to a pot and boil until the vegetables are very soft, about 20 minutes. Take out the vegetables, discard the leek, and finely mince, using food processor or a knife. Do not blend it, as this will lead to a slimy texture.  The minced vegetables back into the pot with the cooking liquid and bring to a boil. Then add the fresh pasta and let everything boil for about 10 minutes, making sure to sir occasionally so nothing burns. Turn off the heat and add the cooking cream, as well as the parsley.

Serve

To serve feel free to add another splash of cream.

Storage

Store in an airtight container in the fridge for up to 3 days.

Notes

Feel free to replace the leek with 1 onion.

The porcini mushrooms can be fresh, frozen or dried. If you choose dried make sure to soak them in warm water for about an hour before cooking. The dried mushrooms should be about 1/10 of the fresh weight, so use about 50g of dried mushrooms.

Some of these vegetables may be difficult to find at the supermarket, so maybe try your local market, asian or turkish store if you’re not able to find them at the supermarket.

For a vegan option, use soy cream and dried pasta, usually this doesn’t have eggs or butter in it, however make sure to check to ingredients just to be sure. The dried pasta may take a little longer to cook, depending on the shape. Just try it after the suggested time on the package and see how much longer it might still need, keep tasting if necessary.

For a gluten free option, why not use gluten free or legume pasta, such as chickpea or lentil. Again, the cooking time might differ, so just try it after 1the suggested time on the package and see how much longer it might still need, keep tasting if necessary.

Fresh Pasta

Time

Prep:

20 minutes

Rest:

60 minutes

Cooking:

10 minutes

Nutrition Information

Servings: 2

Calories per serving: 338 kcal

Calories per 100g: 301 kcal

Ingredients

125g Flour + more for dusting

1 Egg

20g Butter

3 tbsp Water

Salt

Instructions

Put the flour into a bowl, add a dash of salt and make an indent in the flour. Add the egg and butter into the indent, then start to mix the flour into the middle with a fork. Once a crumb like texture has been achieved, start to use washed hands to kneed the dough, adding tbsp of water at a time. Keep kneeding until a a smooth dough forms, roll into a ball and let rest for about 30 minutes.

Dust a work surface with flour and roll out the dough. Cut it into strips of about 1 cm and then cut the strips into triangles. Put them on a tea towel, dust with more flour and let dry for at least 30 minutes.

Cook

Cook the pasta in boiling salted water for 10 minutes.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

For a dairy free option feel free to add margarine or oil instead.

Peanut Noodles

Time

Prep:

10 minutes

Cooking:

5 minutes

Nutrition Information

Servings: 1

Calories per serving: 587 kcal

Calories per 100g: 246 kcal

Ingredients

90g Noodles

1 tbsp Peanut Buter

1 tbsp grated ginger

1 tbsp Soy Sauce

1 tsp Lemon Juice

1/2 tsp sesame oil (optional)

Toppings (optional)

1 tsp Sesame Seeds

1 Soft-Boiled Egg

50g Corn

Instructions

Boil the noodles according to package instructions. Meanwhile grate the ginger and mix it together with the peanut butter, soy sace, lemon juice and sesame oil. The sauce might not mix in very well, don’t worry about this. Once the water has been drained, add the noodles back into the pot, add the sauce and heat through until the sauce well incoperated and covers the noodles.

Serving suggesting

Top the noodles with an egg, some corn and a few sesame seeds.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

To make this recipe gluten free, use rice noodles and tamari, a gluten free alternative to soy sauce, which you should be able to find at your local asian store.

For a vegan option, make sure to use egg-free noodles and why not try topping them with some (smoked) tofu or canned beans that have been drained and rinsed.

The toppings in this recipe are just a suggestion, so feel free to use any kind of vegetables and proteins you have at home. This is also a great way to use up leftover vegetable for example.

Sun-Dried Tomato & Feta Pesto Pasta Salad

Time

Prep: 10

minutes

Cooking: 10

minutes

Nutrition Information

Servings: 6

Calories per serving: 449 kcal

Calories per 100g: 227 kcal

Ingredients

500g Pasta

100g Pesto

100g Sun-Dried Tomatoes

100g Olives

200g Cherry Tomatoes

200g Feta

100g Rucola

1 bunch Basil

Salt

Instructions

Cook pasta in salted boiling water for 2 minutes less than the package instructions. Meanwhile cut the Feta into chunks and halve the cherry tomatoes. Rinse the basil and rip into smaller pieces. When the pasta has finished cooking, reserve some of the cooking water and then drain. Add the pesto, sun-dried tomatoes and cherry tomatoes to the pasta and mix well. Carefully mix in the feta, rucola and basil in before serving.

Storage

Store for up to 3 days in an airtight container in the fridge, without the rucola and basil, these should be added just before serving.

Notes

For a vegan option, use a vegan pesto and vegan feta alternative, there are some pretty good ones out there.

For a gluten-free option, why not try lentil, chickpea or pea pasta.

If you don’t like olives, feel free to leave these out.

Waffles

Time

Prep:

15 minutes

Cooking:

30 minutes

Resting:

30 minutes

Nutrition Information

Servings: 10

Calories per serving: 214 kcal

Calories per 100g: 285 kcal

Ingredients

250g flour

125g butter

25g sugar

250ml milk

2 eggs

1 packet vanilla sugar

1/4 tbsp baking powder

salt

Instructions

Batter

Make sure all ingredients are at room temperature.

Beat the butter together with a dash of salt until creamy. Mix the vanilla sugar und regular sugar, then alternate between adding the sugar and milk, mixing until all the sugar granuals have incorperated. Then sieve the flour and fold it carefully into the mixture.

Bake

Preheat a waffle iron, spread some butter on it to stop the waffles from sticking. Then bake the waffles for around 3 minutes, or until they are golden brown.

Serve

Serve with your choice of toppings, such as chocolate spread, jam or peanut butter, as well as fresh fruit or bits of chocolate.

Storage

Store for up to 3 days in an airtight container in the fridge, warm up before serving.

Notes

Feel free to replace the butter with margarine for a diary free option.

In terms of toppings, there are really no limits. Personally I really enjoy adding chocolate spread, fresh berries (when in season), mango, banana and cut up chocolate pieces.

Creamy Bacon & Pea Pasta

Time

Prep:

10 minutes

Cooking:

15 minutes

Nutrition Information

Servings: 2

Calories per serving: 774 kcal

Calories per 100g: 255 kcal

Ingredients

150g Pasta

100g Bacon

200g Frozen Peas

2 eggs

50g grated parmesan

Freshly cracked black pepper

Salt

Instructions

Cut the bacon into small bitesize pieces. Grate the parmesan if it’s not pre-grated and reserve a little for serving. Crack the eggs into a bowl, add the parmesan and freshly cracked black pepper, then mix these together until a cohesive mixture forms.

Boil water in a large pot with a pinch of salt, then add the pasta and cook 2 minutes less than the package directions. Meanwhile fry the bacon in a frying pan large enough to add the pasta. Fry it until the bacon bits become crispy and a lot of the fat has been rendered out, making sure to stir occasionally. Add the peas to the boiling pasta for the last minute of cooking. Making sure to reserve a cup of pasta water before draining.

Add the pasta and peas straight into the pan with the bacon after draining, then turn off the heat. Then add the egg mixture and stir until it coats the pasta. If it is not doing this, feel free to add some of the reserved pasta water. If you find this the sauce is still too liquid, turn the heat back on to low, and stir for about 2 minutes, or until the sauce has thickened.

Serve

Serve with the reserved parmesan and extra freshly cracked black pepper on top.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This dish is best eaten fresh, although it also makes for a surprisingly tasty pasta salad after being stored in the fridge.

The eggs in this recipe are what thickens the sauce, however, they are not cooked for very long. To avoid undercooked eggs, make sure the sauce is not runny when serving. This might require a little extra string over low heat.

The sauce for this recipe is a little tricky, as there is a fine balance between having cooked eggs in the sauce and making scrambled eggs. So try to take it slow, add a little bit more heat if needed, and if the eggs do set too quickly, don’t despair, the pasta will still taste great. Keep trying and I’m sure you’ll have the perfect sauce in no time, even if it takes a few tries.

Matcha Porridge

Time

Prep:

5 minutes

Cooking:

10 minutes

Nutrition Information

Servings: 1

Calories per serving: 326 kcal

Calories per 100g: 102 kcal

Ingredients

45g Oats

1/2 tsp Matcha (green tea) powder

50ml unsweetened soy milk

100ml water

1 Banana

1 tsp hemp seeds

1 tsp coconut flakes

Instructions

Combine oats, water and matcha powder in a pot and simmer over low heat while stirring. Once the mixture has thickened, add the soy milk. Let simmer and stir again until the desired consistency is reached. Then top with banana, hemp seeds and coconut flakes to serve.

Storage

The porridge itself can be stored in the fridge in an airtight container for up to 3 days, the toppings should be added just before serving.

Notes

Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.

If you don’t have the suggested toppings, feel free to use what you have at home. Any fruit, nuts, dried fruit, seeds, leftover chocolate, nut butter. Personally I like to have a crunchy element though.

If you don’t have matcha, feel free to add any other flavourings to the porridge you may have, such as cinnamon, nut butter or chocolate spread.

If you don’t have soy milk or don’t require the recipe to be vegan, feel free to add the milk you have. Taste wise I personally prefer to use plant milks, rather than diary, but it will work with any milk.