Homemade Vegan Granola Recipe

Lewis and I are big cereal fans. For us, it is more than just breakfast but also something that we eat as a snack and dessert. So having discovered that cereal in Canada is either really tasteless, really sugary or really expensive, we decided to try making our own granola...and now we can never go back. 

We normally make our granola batch on a Sunday night - it's a lovely easy thing to do to get ready for the week ahead and it fills the apartment with an incredible smell. If you are doing "Veganuary", I salute you! I am currently doing my monthly 'vegan week' and look forward to this breakfast every morning - check out our recipe below. 

For a week's supply for two people, you will need:           

600-700g of large rolled oats

300ml of maple syrup (or honey for a non-vegan version)

3 tablespoons of coconut oil

Your choice of nuts and filling, we use:            

3 handfulls of almonds

1 handfull of cashew nuts

3 handfulls of pumpkin seeds

Sliced almonds

Coconut flakes

3 tablespoons of chia seeds

How you do it:
1. Mix the maple syrup and coconut oil together over a low heat until combined.

2. Stir in oats followed by whole almonds, cashew nuts, chia seeds and pumpkin seeds (or your alternative choice of nuts) until evenly covered and there is no excess liquid.

3. Spread the mixture evenly and thinly on 2-3 parchment lined baking trays and put in a pre-heated oven at 370F.

4. After 10 minutes, remove the trays and add the sliced almonds and coconut flakes and stir. Return to the oven for a further 10-15 minutes or until golden brown.

5. Remove the trays, mix in the chocolate and pat down the granola onto the tray. Leave to cool.

6. Serve with rice milk (or the milk or yoghurt of your choice).

7. Sit back and be in sweet, oaty heaven!

Izzie x
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Vegetarian Sweet Potato & Ginger Soup Recipe

I just love soup. It is the perfect winter warmer for both lunch and dinner and even better if it is homemade. I made this soup up a few years ago now and even Lewis with his 'soup-is-alright' attitude loves it! It is super (souper) easy and cheap so let's get cooking!

What you need…

- 1 large sweet potato

- 2 large potatoes

- Half a red pepper

- 2 carrots

- 1 onion

- 1 clove of garlic

- 2 tsp of grated ginger

- 1 vegetable stock cube

- Olive oil

- Crème fraîche (optional)

What you do…

1. Fry finely chopped onion in olive oil. After a few minutes add chopped garlic, grated ginger and red pepper. Cook until soft on a medium heat. 

2. Add cubed sweet potato and potatoes and sliced carrots; stir. 

3. Pour in enough boiling water to cover all the ingredients and chuck in a vegetable stock cube.

4. Bring to the boil and then reduce to simmer for about 30 minutes or until the potatoes are very soft and almost breaking up.

5. If you have an electric hand whisk, blitz the soup to taste. I prefer leaving a few surprise chunks of potato in there. Otherwise you can use a potato masher to smooth those ingredients out into a nice chunky soup texture. 

6. (Optional - stir in a couple of tablespoons of crème fraîche) Season to taste and serve with crusty bread, homemade croutons or... a cactus!

7. Enjoy!

I would love to know if you try this recipe and what you think! Either in a comment on here or on any of my social media channels which you can find just below <3

Izzie x

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Recipe: Sweet Potato and Chickpea Cakes

So this is the first recipe I have done on the blog! Lewis and I are both vegetarians and seeing as sweet potatoes and chickpeas are big players in our diet, we thought why not combine them?! I have wanted to share this creation for while because it's super yummy and you can make a big batch and save it for the rest of the week. So let's get cooking!

You will need 

- 2 medium sweet potatoes 

- 1 large can of chickpeas 

- 1 onion 

- 2 cloves of garlic 

- 1 egg

- Flour

- Oil

1. Grate the sweet potatoes and fry in oil until soft. Set aside in a large bowl.

2. Fry the chopped onion and garlic and add to the sweet potato mixture.

3. Briefly whizz the can of chickpeas in a food processor (or mash them with a fork if, like us, you're not lucky enough to own such a machine or just fancy a work out). Add to the mixture bowl.

4. Add one beaten egg, seasoning and flour (enough to bind the mixture) and mix together.

5. Now for the fun part! Heat a fair amount of oil on a high heat in a frying pan.

6. Create the round cakes by scooping mixture onto a wooden spoon, shaping with your hand and sprinkling with flour.

7. Put the cake in the frying pan, flour side down and sprinkle the upward side with flour too.

8. Continue until all the mixture is used!

9. Then I pop the cakes in the oven on a low heat to keep them warm while I fry slices of aubergine and cook some rice to go with the cakes. Serving with humous is highly recommended.

10. Enjoy and bon appetit! I would love to hear from you if you try this recipe! x

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