The most simplest Creamy Vegan Carbonara Sauce in the world

The Most Simplest Creamy Vegan Carbonara Sauce in the World!

(Yes I said it...in the World! your need to try it)

Vegan, Vegetarian, Gluten, Wheat, Rice, Soya, Dairy, Lactose, Refined Sugar, Red Meat & Egg Free

Ingredients:

3 heaped Tbls Nutritional Yeast

2 tsp Dijon Mustard GF

2 tsp Marigold Vegetable Bouillon Vegan (Purple)

5 Tbls Cashew Butter

150ml Hot Water (less if you like it thick)

 This recipe made enough to cover 3 nests of corn linguine generously (photo)

Whilst your pasta is on the stove cooking take a bowl and add all the ingredients except for the water.

When the pasta is cooked and ready simply pour the hot pasta water straight into the bowl with your ingredients in.

Next stir all the ingredients together to make a delicious sauce for your pasta.

Turn your pasta out onto the sauce and toss it around.

Sprinkle any desired herb on top and serve.

Enjoy!

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Breakfast Merlot Grape Juice Chia Pudding

Super Bowl Sunday

Breakfast Merlot Grape Juice Chia Pudding

Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast & Refined Sugar Free

Ingredients:

2oz Chia Seeds

300ml Red Merlot Grape Juice

100ml Water

Pour the chia seeds into a bowl, cup, glass or even a clip seal jar.

Then add your juice.

Stir and leave in the fridge overnight or whilst you are in work.

If your chia pudding turns out on the runny side simply add more chia seeds.
Alternatively if your chia pudding is too thick for your liking then add more water.





Add any toppings you wish or just enjoy plain.

Enjoy!

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Original & Chocolate Chip Anzac Biscuits

Original & Carob Chocolate Chip Anzac Biscuits

Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast & Refined Sugar Free

Happy Australia Day!!

Ingredients:

5oz GF Oats (Big Oz ironically)

1oz Desiccated Coconut (Happiness is Homemade Organic)

3oz Almonds or Walnuts

3 Tbls Virgin Cold-pressed Coconut oil (Biona)

3 Tbls Agave Nectar (Groovy Foods)

1 Tsp Vanilla Paste (Taylor & Collegde)

4 Tbls Water

3oz Carob Dots (homemade)

Pre-heat the oven on gas mark 2


Pour 4oz of the oat, desiccated coconut, nuts and coconut oil into the high-speed blender.

Pulse the blender on your highest setting, until it resembles fine bread crumbs.

Next add he rest of the ingredients, except for the carob dots and blend again.

If your blender isn't strong enough, then simply turn out the dough and combine the ingredients by hand.

You should have a sticky dough that will stay together.











If not add a little bit more water to the dough and mix thoroughly.


Now add your carob

Take a small handful of the dough and make rounds with them and place onto a baking tray.


Pop them into the oven for 10 minutes then turn the tray and in for another 10 minutes.






Take them out, place them onto a cooling rack for 20 minutes then enjoy.

Hope you have a lovely Australia Day :D

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Buckwheat & Almond Carob Chocolate Chip Cookies

Buckwheat & Almond Carob Chocolate Chip Cookies 

Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast and Sugar Free

Ingredient

6oz Organic Buckwheat Flour (Gluten Free)

5oz Ground Almonds 

2oz Arrowroot Starch

1/2 Tsp Baking Powder

7oz Vegan Pure Spread

5oz Coconut Sugar 

2 Tsp Vanilla Paste 

1 Tbls Orgran Egg Replacer 

120ml Hot Water

5oz Carob Chocolate Chips (No Soya) 

Pre-heat your oven to Gas Mark 4.


Place all of the ingredients into a bowl and combine until smooth.

Line a baking tray with grease-proof paper.

Divide the cookie mixture into equal portions with room for the cookies to spread.

Stick the cookies into the oven for 10 minutes then turn your tray to prevent the cookies from burning for a further 5 minutes.

If your cookies are a little soft underneath, gently turn them over and put them back into the oven for 5-7 minutes.

Next put all of your cookies on a cooling rack.

Your cookies will harden and be crunchy on the outside and slightly soft on the inside.

Enjoy with a lovely warm vegan milk or coconut carob hot chocolate.

YUM!!!

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Quick Vegan Caramelized Onion Bread Bun

Vegan Caramelized Onion Bread Bun

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

Ingredients:

1/4 Onion 

1.5oz Ground Almonds

3 Tsp Soaked Chia Seeds 

1/2 Tsp Baking Powder GF

3 Tsp Water 

2 Tsp Extra Virgin Olive Oil

start by wiping your frying pan with extra virgin olive oil.

Add your chopped onions and cook until they turn a gorgeous brown colour.

Mix all of the other ingredients together in a measuring jug until completely combined.

Place the jug in the microwave on high for 2 minutes.

Now carefully tip the bun out and flip it over and place back into the microwave for 30 seconds

Leave on the side to cool slightly before tucking in.

This will last a couple of days or more and wont dry out.

Try my other breads No Tomato Bread Bun, Spinach Bread Bun & Cheesy Bread Bun


Play around with ingredients see what you can create.

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Quick Microwave, No Tomato - Tomato Bread Bun

No Tomato - Tomato Bread Bun

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

Ingredients:

1.5oz Ground Almonds

3 Tsp Soaked Chia Seeds

1/2 Baking Powder GF

 4 Tsp No Tomato Sauce

2 Tsp Extra Virgin Olive Oil

Mix all the ingredients togethe scoop into a measuring jug.










Now place the jug into a microwave for 2 minutes.














Carefully flip the bread bun over and back into the microwave for 30 seconds.

Let the bun rest for a minute on the side before consuming.

This can be eaten straight away or kept for a couple of days without drying out just wrap in tin foil.

Here it is shown with mushroom pate spread recipe HERE.

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Vegan Simple Mushroom Pate Spread

  Mushroom Pate Spread

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

 Ingredients:

250g Chestnut Mushrooms

1 Red Onion

1 Tbls Coriander

2 Tbls Olive Oil

Wipe your frying pan with a little olive oil. 

Now Chop up your mushrooms and Onions and add then to a frying pan on a medium heat until your onions are soft.

Pour your cooked mushrooms and onions into a blender with the coriander and olive oil.

Blend until nice and smooth.

Leave on the side until cool.

Then you can either pop it into the fridge or use straight away.

This is great on one of the 90 second buns or to stir into coconut milk to make a gorgeous sauce.

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HAPPY BIRTHDAY vegan gluten free Triple Layer CAKE

HAPPY BIRTHDAY 

TO ME!
Everything from scratch
Vanilla, Blueberry & Chocolate 3 Layer Cake

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

Firstly i am sorry about the lack of step by step photos for this recipe you will have to use your imagination.

If you have any questions about any of the steps, just ask.

Ingredients:

 Vanilla Cake: (6" Tins makes 2 Cakes)

4oz Ground Almond  

3oz Buckwheat Flour* 

3oz Quinoa Flour* 

 (*or 6oz gluten free flour (not rice free)

4oz Coconut Sugar 

3/4 Tsp Bicarbonate of Soda

1/2 Tsp GF Baking Powder

250ml Vegan Milk 

2oz Raw Virgin Cold-Pressed Coconut Oil (melted)

2 Tbls Lemon Juice

2 Tsp Vanilla Paste 

Vanilla Cream:

Thick Coconut Cream from 2 Tins 

2 Tbls Coconut Sugar 

1 Tsp Vanilla Paste

Blueberry Jam:

150g Blueberries 

1oz Coconut Sugar 

1 Tsp Lemon Juice

Center Layer Brownie (Optional)

Recipe HERE - Omit Mint 

Chocolate Carob Icing:

4oz Raw Cashew Nuts (Soaked) 

3oz Agave Nectar 

2oz Carob Powder 

2 Tsp Vanilla Paste

2oz Raw Virgin Cold-Pressed Coconut Oil (melted)

1oz Pure Spread 

150ml Coconut Milk 

 Right before we start this monster cake make sure your cashews are in a bowl soaking covered in boiling water for around 6 hours or over night and put your coconut milk in the fridge so that the milk and cream separate for later.

First make your cake.

Preheat your oven to Gas Mark 4.

Line 3 6" tins or 2 tins if you are not making the brownie center.

Mix all the vanilla cake dry ingredients together then add your wet ingredients and mix together then fold for around 1 minute just to add some air. Now divide the mixture between the two tins then pop them into your oven for 15 minutes then turn and leave for another 20 minutes all in all around 35-40 minutes until the cakes are lovely and golden. leave them on the cooling rack until your ready to assemble the cake.

Now make your brownie center if you are making one by following the link above, omit the mint from the recipe.

Next onto the blueberry jam.
For this all you need to do is pour the blueberries into a pan along with the sugar and lemon juice on a medium heat and stir. when the mixture is boiling and all the blueberries have stewed down turn the heat off, the mixture should coat the spoon. pour the mixture into a sterilized jar and pop the lid on tight.

The chocolate icing is up next, put your soft cashew nuts into your blender and blend until they are chopped into little bits now add all of the other ingredients and whizz until everything is lovely and smooth, you will want to dive right in and coat yourself in it, resist the temptation and pour the mixture into a bowl and put it into the fridge to set.

For the cream scoop out the thick coconut cream from the top of your tins being careful you dont get much of the milk because youll end up with a sloppy cream.
Mix with the other ingredients then just leave it in the fridge.

When your cakes have cooled take all your ingredients out of the fridge and grab your jam and start assembling.

Just take one cake for the bottom and spread the top with jam and sprinkle with fresh blueberries if you wish.
Next pop the next layer then spread the top with cream (leave a little for the decoration for the top if needed) and now the top layer.

Now for the icing, start with the sides first filling in all the gaps then spread on the top.Finish off with a few dollops of cream and a few fresh blueberries or another fruit. 

ENJOY!! and HAPPY BIRTHDAY if it is indeed your birthday if not then

a HAPPY UNBIRTHDAY TO YOU  x x x

x x x

COMPETITION TIME! WIN Nak'd Bars!

Josephine's Nak'd Bar Raffle Competition

I'm holding a Raffle to win some yummy Nak'd Bars for Endometriosis UK because everyone deserves something scrumptious to munch!

These are the GOODIES!

The Rules and Term & Conditions:

Since the total raised has increased by three times the amount I originally thought I would raise from this I am increasing the amount of bars the winner will get to 27 bars which is 3 gift boxes of Nakd Bars!!

Welcome to the raffle!  2 Endo-Diet friendly Boxes to giveaway!!

To be able to win a delicious 18 nak'd bars in two gift boxes for yourself just donate £1 HERE at: https://www.justgiving.com/Josephine-Eliza2 for 1 entry into the raffle, If you would like more than 1 entry into the raffle to win then just donate another £1 for another entry.
Its as simple as that to enter!


Do not forget when you have donated your raffle entry to pop a comment on this posy and tell me you've entered and put the same name you have donated with so I know who to contact if your name is pulled from the hat!! (I like to do things old school here)


Raffle starts today 15/04/2014 and will be drawn on the 30/04/2014


Any donations submitted after this date will not be counted and cannot be refunded.


This is open to EVERYONE in the UK not just endometriosis sufferers.


The Endometriosis Friendly Boxes consist of:
BOX 1: 2 x Cashew Cookie, 2 x Berry Delight, 2 x Ginger Bread, 2 x Pecan Pie, 1 x Rhubarb & Custard.
 
BOX 2: 2 x Rhubarb & Custard, 2 x Ginger Bread, 2 x Pecan Pie, 2 x Cashew Cookie, 1 x Berry Delight.


You can also find me on:
Twitter: JosephineEliza1
Facebook: https://www.facebook.com/JosephineEliza1 


Unfortunately this raffle prize can only be delivered to a UK address only. This raffle is not endorsed by Nak'd Wholefoods or by Endometriosis UK it is out of my own pocket and I have not received them for promotional gain. This is through Justgiving only no cash donations will be taken. All proceeds will go to EndometriosisUK I am not profiting from this raffle.

GOOD LUCK EVERYONE!

x x x

Vegan Spinach Bread Bun in 90 seconds

Vegan Spinach Bread Bun

Vegan, Gluten Free, Wheat Free, Egg Free, Lactose Free, Dairy Free, Rice Free, Soya Free, Refined Sugar Free, Active Yeast Free. 

Ingredients:

1.5oz Ground Almonds

3 Heaped Tsp Soaked Chia Seeds

1/2 Tsp Baking Powder GF

2 Tsp Water

1 Tbls Extra Virgin Olive Oil

1 Big Handful Spinach Leaves (Steamed & Blended)

You can either steam your spinach leaves in the packet in the microwave, in your steamer or pop the leaves into a pan on a low heat cover with a lid and let it steam.

Once your spinach has steamed put your chia gel (optional) and steamed spinach into a blender.













blend until you have broken the spinach down to look like laverbread.

Add all your ingredients to a measuring jug.

Stir to combine completely.

Place your jug into your microwave on high for 2 minutes (may take longer with lower powered microwaves)

Flip the bun and pop it back into your jug, place it back into your microwave for a further 30 seconds.

Let your bun cool for a few minutes before slicing and enjoy with an array of fillings.

Next post...No Tomato Tomato Bread Bun (pictured Below).

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