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Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
      • Waffles
        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
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bos.kitchen

Berry beet smoothie bowl

25th February 2016 by bos.kitchen 1 Comment

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If you’ve been following me on Instagram, you’ll already know about my obsession with beetroot. Although it’s crazy good for you, I think I’m just drawn to the beautiful rich pink it gives anything it touches. Plus it’s much cheaper and far easier to get hold of than pitaya! Don’t fear though, with the right balance of ingredients you can’t even taste the beetroot. I couldn’t taste it at all in this bowl. Of course if you’re new to beets in your smoothie, just add a little at a time to make sure you like it.

Beetroot has been proven to increase athletic performance, lower blood pressure, increase blood flow and slow down the progression of dementia. Beetroot also contains choline. Choline maintains the structure of cellular membranes, assists the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation.

Recipe

  • 4 frozen bananas
  • 2 raw peeled beetroot (mine were small, use less if you want to)
  • 1/2 cup blueberries
  • 1/4 cup ground flaxseed
  • 1 small apple
  • 1 kiwi (don’t worry about peeling)
  • 1 tbsp acai powder (I used Organic Burst)
  • 1 cup almond mylk
  1. Blend all ingredients together with half the almond mylk. Add more almond mylk until thick and pourable, but not too runny. Add a little water if it’s still too thick.
  2. Pour into bowl and top with fruit, buckinis, dairy free chocolate, coconut and rose petals.

Filed Under: Breakfast

Kiwi vanilla power matcha smoothie

22nd February 2016 by bos.kitchen 1 Comment

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Kiwi, vanilla, bananas and a delicious power matcha blend from Your Superfoods are packed into this energising smoothie. I like my smoothies super thick and very cold so I added some ice to keep these babies creamy cool to the last slurp.

I layered a little vanilla chia pud at the bottom too for an extra burst of energy, which makes this the perfect breakfast smoothie. Have I mentioned how much I love matcha? Well, I do love it…a lot. I never thought it would be possible to find something to compete with my morning Americano but matcha always hits the spot. This blend is a mix of matcha, maca, moringa, wheatgrass and barley grass and actually has a really delicate flavour. A nice surprise for a green powder.

Sorry for the delay with getting my blog on the go. It’s been an unpredictable rollercoaster of a year so far and I’ve needed time to process the changes in my world. One thing I can be sure of is making food makes me feel happy so I’m going to keep creating and eating!

Recipe (makes two big smoothies) –

  • 4 frozen bananas
  • Handful of frozen ice cubes
  • Seeds from one vanilla powder
  • 2 tbsp hemp seeds
  • 2 tsp peanut butter
  • 3 kiwis (cut off a few thin slices if you want to stick some to your jar)
  • 2-3 pears
  • 2 cups almond mylk
  • 1 cup broccoli florets
  • 2 tsp matcha
  1. Blend all ingredients apart from the broccoli and power matcha until smooth and creamy. Set aside half the mix into your glasses (or a jug if you want to make pretty layers) and blend the remaining mix with the broccoli and matcha.
  2. Add a layer of chia pudding to the bottom of your jar and stick some kiwi slices to the inside of your jar. Layer the smoothies with dollops of each smoothie for a swirly effect or layer with the light colour underneath and green on top for the ombre effect.
  3. Sprinkle with hemp seeds and enjoy!

 

 

 

Filed Under: Drinks Tagged With: banana, broccoli, hemp seeds, kiwi, matcha, pears, smoothie

Caramel buckwheat banana smoothie

19th January 2016 by bos.kitchen Leave a Comment

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A basic buckwheat smoothie recipe that I use pretty much every day. If you don’t have buckwheat, feel free to sub with oats, but buckwheat is pretty special. It’s a great source of plant based protein as it contains twelve amino acids that support energy and growth. Buckwheat has more protein that any rice, millet or corn;  100g of it contains almost 14g of protein. I can definitely say I feel fuller for longer when I add buckwheat to my smoothies.

Ingredients

  • 1/2 cup of soaked buckwheat (soak overnight in water with a little ACV)
  • 2 frozen bananas
  • 1/2 cup of almond or other non dairy mylk
  • 1 tsp vanilla
  • 2 dates
  • 1 tbsp maca (I use Organic Burst)
  • 1 tbsp nut butter
  • 1 tbsp cacao (optional)
  • Fruit, coconut and mint for toppings

Recipe

  1. Rinse your soaked buckwheat well to remove the sticky residue. Add to blender with all the other ingredients apart from the cacao.
  2. If you want to make the caramel smoothie to swirl on top, empty half of your basic buckwheat smoothie into a bowl or jar. Now add the cacao the remaining smoothie and blend well.
  3. Put dollops of the cacao smoothie on top of your basic smoothie and blend in swirly patterns with a chopstick or knife.
  4. Top with fruit, coconut and mint.

 

Filed Under: Breakfast

Easy Pho

18th January 2016 by bos.kitchen 3 Comments

 

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This has to be one of my favourite meals. Light and nourishing yet still tasty and comforting enough to feel like a real treat. The recipe is really flexible too, so feel free to chop and change ingredients as you go if you want to. The only essentials really are the noodles, some stock and the chili, coriander and lime. I don’t think I’ve ever made the same bowl of pho once and that’s part of its beauty. If you’d like to recreate this exact bowl, read on for the recipe.

Prep time – 5 mins

Cooking time – 20 mins

You’ll need –

  • 1 tsp coconut oil
  • 1 onion, diced
  • 1 cup of shredded cabbage
  • Half a fennel bulb, finely chopped
  • 1 cup of kale (stems chopped up finely and leaves shredded)
  • 6-8 white mushrooms, sliced
  • Thumb size piece of ginger, chopped into matchsticks
  • 3 garlic cloves, sliced thinly
  • 1 cinnamon stick
  • 2 star anise
  • 1 pack of noodles (I used brown rice noodles)
  • 1/4  cup of enoki mushrooms
  • 1 sachet or tbsp of miso paste
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 bunch of coriander
  • 1 lime
  • 1 chili pepper, sliced thinly (remove the seeds if you don’t want it too hot)
  1. Heat your coconut oil in a medium sized saucepan. Lightly fry your onion, cabbage, fennel, kale stems (save the kale leaves for adding at the end) and mushrooms. Fry for 5-7 minutes until soft. Set aside in a bowl.
  2. To the empty pan, add your ginger, garlic, cinnamon, star anise, miso, rice wine vinegar and maple syrup. Add about four cups of water and bring to a gentle simmer for 15-20 minutes.
  3. While all those delicious flavours are developing in your stock, make your noodles.
  4. After 15-20 minutes, strain your stock using a sieve. Add the stock back to the pan with the fried veggies and noodles. Add in kale leaves and cook briefly until wilted.
  5. Garnish with fresh chili, lots of a coriander and a big ol’ squeeze of lime.

 

 

 

 

Filed Under: Mains

Acai Almond Breakfast Bomb

15th January 2016 by bos.kitchen Leave a Comment

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A breakfast bomb is a thing, trust me. Just freeze some bananas and soak some buckwheat the night before, rinse the buckwheat in the morning, throw it in the blender with your frozen bananas and you’re good to go.

Once you got the basics of this parfait down, you’ll be making it all the time. I love the fact that it’s always slightly different, depending on what I have in my kitchen.

Ingredients

  • 1/2 cup of soaked buckwheat (soak in a jar of water overnight with a little apple cider vinegar)
  • 3 frozen bananas
  • 1/4 cup almond mylk
  • 1 tsp vanilla extract
  • 2 tsp acai powder (I use Organic Burst)
  • Handful of blueberries
  • 1 tbsp of almond butter
  • Fruit, buckinis and coconut for decoration

Recipe

  1. Rinse buckwheat well and add to blender with frozen banana, almond mylk and vanilla. Blend well. Now empty half the mix into a bowl.
  2. To the remaining  mix, add your blueberries and 2 tsp organic burst acai. Blend again.
  3. To assemble, smear almond butter round the outside of your jar or glass. Mix it with a little hot water if it’s too thick. Now layer in your two different coloured buckwheat smoothies and garnish with fruit, coconut, buckinis and an edible flower if you have one! Ta da!

 

 

 

 

Filed Under: Breakfast

Chickpea sunshine pizza

6th January 2016 by bos.kitchen 1 Comment

Want a tasty pizza that’s bursting with flavours and actually good for you? Fancy eating it in the next 30 minutes?  Then read on for the ultimate quick fix.

For the crust you’ll need –

  • 1 cup of chickpea (gram) flour
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup water

For the topping –

  • 1 tin of chickpeas, drained
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tbsp olive oil
  • 1/2 red onion, sliced
  • 1 leaf of kale, shredded
  • 2 tbsp tahini
  • Juice of half a lemon
  • 5 tbsp balsamic vinegar

Recipe –

  1. Preheat oven to 180 degrees. Put drained chickpeas into a roasting tin and sprinkle with the smoked paprika, chili powder and olive oil. Put in the oven and roast for 20 minutes.
  2. While the chickpeas are roasting, chop your veggies and make your turmeric chickpea crust. Mix the dry ingredients together in a bowl with a fork to break up any lumps. Now add the water and stir until a thick paste forms. It will be thick and sticky, but spreadable. Line a baking tray and spread the paste out into a disc around 1cm thick. Pop in the oven with the chickpeas and bake for ten minutes, until firm to the touch.
  3. While the crust is cooking, reduce the balsamic vinegar to a glossy sauce by heating over a medium to high heat in a small saucepan for 4 or 5 minutes.
  4. When everything has finished cooking, mix your tahini with a little boiling water until it becomes a smooth, spreadable sauce. Cover the crust with the tahini sauce, shredded kale, sliced onion, roasted chickpeas and balsamic drizzle.
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Vegan, gluten free and delicious

Filed Under: Mains

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About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Easy lemon bars 🍋✨ Buttery shortbread topped Easy lemon bars 🍋✨ Buttery shortbread topped with a creamy and tangy lemon curd, the perfect spring dessert! Simple to prepare with only 10 minutes cooking time, you can have them ready for chilling in less than 30 mins! I also have an option for gluten and soy free lemon bars on the blog.
Have been busy sorting out some technical stuff on my website for the last couple of weeks🤯🤓so it’s good to finally be back to doing the things I love - technical stuff makes my brain ache, anybody else relate?😅Find the full recipe for these on my blog or on the app, will link in my stories. Sending sunshine your way xoxoxo
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Easy lemon bars
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Shortbread
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2 cups plain flour
3/4 cup vegan butter
1/2 cup sugar
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Lemon curd
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1 cup water
3/4 cup lemon juice (around 3 lemons)
2 tsp lemon zest
3/4 cup sugar
2 tbsp cornstarch
1.5 tbsp agar agar powder
Pinch of ground turmeric (optional)
1/2 cup soft tofu
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Preheat oven to 180*c and line a square baking dish (mine is 20cm) with greaseproof paper. Add flour, butter and sugar to a large mixing bowl and process with your fingers until it forms a rough, sandy texture. Press into the baking dish and bake for 20 mins, until golden. Set aside to cool. 
Make lemon curd by adding all curd ingredients apart from the tofu to a small pan over a medium heat. Bring to the boil and stir for 4-5 minutes until it starts to thicken. Remove from the heat and add soft tofu. Blend using an immersion blender or in a food processor until smooth and creamy. Pour on top of the shortbread and allow to chill in the fridge for 3 hours, or until the top has set. Slice into bars and enjoy immediately or freeze for up to 2 weeks.
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#lemonbars #lemons #springbaking #baking #dairyfree #lemonbar #foodiegram #thebakefeed #foodphoto #foodphotography #lovefood #foodstyling #baking #beautifulfood #bestofvegan #veganbaking #feedfeed #homemade #letscookvegan #veganlife #veganrecipes #veganfood #foodporn
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