No Tomato - Turkey Spaghetti Bolognaise

Spaghetti Bolognaise

No Tomatoes

Dairy Free, Egg Free, Lactose Free, Wheat Free, Gluten Free, Red Meat Free, Rice Free, Yeast Free, Soya Free.

This is for a lovely lady who loves her Spaghetti Bolognaise so here you are! hope you love it! x

Ingredients:

No Tomato Sauce (Recipe Here) 
1 Tsp Extra Virgin Olive Oil

1 Red Onion

500g Turkey Mince

Cheese Topping:

Either:

Agar Cheese (Recipe Here)

or

Vegan Parmesan:

3 Tbls Ground Almonds

1 Tsp Vegan Bouillon Stock

2 Tsp Nutritional Yeast

In a pan heat your extra virgin olive oil.

Chop your onion into little chunks and put them into the pan to soften. 

Once the onions have softened put your turkey into the pan to cook.

Break up the mince so that it cooks evenly and browns.

Once your turkey is cooked you can add your no tomato to your pan to warm through.

If you have just made your no tomato sauce you can just mix in your cooked turkey mince and onions and serve, it should be hot enough.

If you are not fond of the lovely raw onion tangyness then you can just warm it through in a pan and the flavour will turn mild for you. 

Serve on a bed of corn/rice/buckwheat spaghetti. 

Depending on which 'cheese' you are using, you can either grate or sprinkle your chosen 'cheese' on top. 

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No Tomato - Tomato Sauce

Super Easy

No Tomato - Tomato Sauce

Vegan, Egg Free, Lactose Free, Wheat Free, Gluten Free, Rice Free, Yeast Free, Red Meat Free, Soya Free, Refined Sugar Free, Nut Free.

Ingredients:

3 Medium Carrots

1 Tbls Agave Nectar

1 Tbls Dried Parsley

1 Tbls Extra Virgin Olive Oil

2 Medium Beetroots

1 tsp Dijon Mustard GF + WF

1 Red Onion Finely Chopped

1 Tsp Cyder Vinegar

100ml Boiling Hot Water

Start by chopping your carrots and adding them to a pan of water.

Bring them to the boil then turn them down to simmer until they are soft enough the stick a knife through easily.

Next put all the ingredients into a blender and blitz until you have a smooth consistency.




Your Sauce should be a lovely organey red colour and a lovely tangy flavour from the raw red onions, If you do not like raw onions you can just heat the sauce and the taste will dissapear.

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Vegan Cherry Milkshake

Vegan Cherry Milkshake

Vegan, Egg Free, Dairy Free, Lactose Free, Rice Free, Red Meat Free, Soya Free, Wheat Free, Gluten Free, Yeast Free, Refined Sugar Free, Nut Free. 

Ingredients:

30 Cherries Stoned

600ml Vegan Milk (Rice, Nut, Seed)

4 Dates, Soaked

Soak your dates for around 3 hours.

Take the stones out of your cherries.

Put all the ingredients into a blender and blitz on high.

Pour into your chosen glass.

Then spoon the froth on to the top.


You could heat this and enjoy a hot drink on these freezing days lately.

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Carrot Chia Crunchy Snacks - No Dehydrator

Carrot Chia Crunchy Snacks

Dehydrator not needed 

Vegan, Dairy Free, Egg Free, Lactose Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Soya Free, Yeast Free, Sugar Free.

Ingredients:

Pulp from 8 Carrots

2 Tsp Maca Powder

2 Tbls Ground Chia Seeds

7 Tsp Water

Start by juicing 8 carrots.

If your pulp is still a bit wet try putting it through your juicer twice.

Mix your chia seeds and water together and leave it for a couple of minutes to combine.

Add all of the ingredients together.

You should be left with a dough that will hold in a ball.

Spread onto either a sheet of foil or baking paper.

It makes the spreading easier if you break of little bits of the mixture and press them down to make a thin layer.

Pop the tray into your oven at gas mark 3 for 30 minutes then flip the foil or baking paper over and let it cook for a further 10 minutes.

Take your tray from the oven and let it rest for around 5 minutes and it should come away from the foil or paper easier.

Rip into pieces, discard your foil/paper and pop into your oven again for 10-15 minutes to turn lovely and crunchy.

Enjoy with Vegan Mayo.

x x x

Easy Rock Cakes

Three Flavoured Rock Cakes

Vegan, Dairy Free, Lactose Free, Egg Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Soya Free, Yeast Free, Endometriosis, Crohns & Coeliacs Safe.

Ingredients:

2 Tbls Ground Chia Seeds

7oz Ground Almonds

3.5oz Chestnut Flour

60ml Extra Virgin Olive Oil

1/2 Tsp Baking Powder GF

2 Tbls Agave Nectar (Add more if you prefer your rock cakes sweeter)

330ml Water

Flavours:

Original: 2oz Raisins

Nutty Chocolate: 2oz Pecans (Either Roasted or Raw) & 3 Tbls Carob Powder

Vanilla Spiced: 2 Tsp Cinnamon, 2 Tsp Vanilla Paste & 1 Tsp Nutmeg

Pre-heat to Gas Mark 5.

Measure out all of your ingredients and chosen flavours into a bowl.

Combine until it resembles bread crumbs.

Add in your water and mix into a batter.

Leave for 3 minutes to thicken and then fold the mixture for a couple of minutes to add a little air to the mixture.

Dollop the mixture onto your lined baking tray evenly spaced.

Put your tray into the oven for 20 minutes then turn your tray to prevent burning.

Leave to cook for a further 10 minutes.
Until the rock cakes are a gorgeous deep brown.

Place your rock cakes onto a cooling rack or eat warm.

Devour in the morning too for breakfast, slice in half, spread with vegan pure sunflower spread, sprinkle a little rock sea salt onto each slice then place under your grill for a couple of minutes to warm, tastes just like real salted butter, delicious!

 x x x

Chicken Sesame Seaweed Salad

Quick Chicken Sesame Seaweed Salad

Dairy Free, Lactose Free, Soya Free, Gluten Free, Wheat Free, Egg Free, Red Meat Free, Refined Sugar Free, Rice Free, Yeast Free Endometriosis, Crohns & Coeliacs Safe

Ingredients:

4 Slices Home Roasted Chicken 

1 Nori Seaweed Sheet

3 Lettuce Leaves

2 Tbls Toasted Sesame Seed Oil

1 Avocado 

Slice your roast chicken, tear your lettuce and nori sheets.

Scoop out your avocado flesh and mash along with your toasted sesame oil.

Mix it altogether and enjoy.

The Chestnut flat bread goes very well with this salad (Recipe HERE)

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Chestnut Flour Flat Bread

Chestnut Flour Flat Bread

Vegan, Dairy Free, Lactose Free, Egg Free, Gluten Free, Wheat Free, Rice Free, Red Meat Free, Yeast Free, Endometriosis, Crohns & Coeliacs Safe.

Ingredients:

7oz Chestnut Flour

4.5oz Pure Sunflower Vegan Spread

2 Tbls Ground Chia Seeds

10 Tbls Water

100ml Water

1 Tsp Baking Powder

 Pre-heat to Gas Mark 5.

Grind your chia seeds and mix with 10 Tbls of water and leave to one side.

Put all the ingredients apart from the 100ml of water which you will add later.






Mix with your hands then start adding the water little by little.

Until your batter is a thick batter consistency.

Line two small cake tins with baking paper.

Spread the batter evenly over the bottom of the tins.

Pop into the oven for 35-40 minutes.

The Bread should be a medium brown colour.

It will be quite moist and spongy when first baked,
As the bread cools it will become more dense but it will remain soft and tasty.

Place on a cooling rack.

This can be eaten with anything it is slightly sweet and savory.


I enjoy mine with homemade cashew butter.

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