• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

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
  • Contact
  • About

bos.kitchen

Caramel buckwheat banana smoothie

19th January 2016 by bos.kitchen Leave a Comment

IMG_2324-1

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

 

IMG_2396-1

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

IMG_2302-1-3

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.
IMG_2119-2

Vegan, gluten free and delicious

Filed Under: Mains

  • « Go to Previous Page
  • Go to page 1
  • Interim pages omitted …
  • Go to page 12
  • Go to page 13
  • Go to page 14

Primary Sidebar

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…

Strawberry cookie dough bars 🍓🍪🍫 Secretly Strawberry cookie dough bars 🍓🍪🍫 Secretly loaded with healthy ingredients, gluten, nut and dairy free! I love making bliss balls but making the dough into bars and dunking them in chocolate takes them to a whole new level 🤌 The main ingredient is chickpeas 🤯 but trust me when I say they definitely don’t taste like chickpeas - just cookie dough! Using them like this is a great way to sneak in some extra veggie protein when the sweet cravings hit. 

Strawberry cookie dough bars

- 1 can chickpeas, drained, rinsed well
- 1 cup oats (can sub gluten free oats)
- 1/4 cup coconut sugar or 4 tbsp agave/maple syrup
- 4 squishy dates, pitted
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1 tbsp tahini or nut butter
- 1/4 tsp salt
- 1/4 cup dark choc chips
- 1/4 cup freeze dried strawberries, finely chopped

Topping

- 1 cup dark chocolate, melted
- 2 tbsp freeze dried strawberries, crushed

Add chickpeas, oats, coconut sugar, dates, flaxseed, vanilla, tahini and salt to a food processor and combine until a cookie dough is formed - add a tbsp of water if it’s too dry or a little extra ground flaxseed or oats if it’s too squishy. Stir through the choc chips and strawberries. Press into a small, lined container and set aside in the freezer for at least 1 hr to firm up.
Cut into bars, dunk in melted chocolate and top with crushed dried strawberries. 

#cookiedoughbars #cookiedough #nobakebars #nobakedesserts #proteinsnacks #highprotein #veganprotein #fitnessfood #proteinsnack #veganfoodideas #vegantreats #glutenfreefood #dairyfreesnacks #veganrecipe #healthyrecipeidea #strawberrycookiedough
Load More… Follow on Instagram

Let’s get connected

  • Facebook
  • Instagram
  • Pinterest



Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

 

Loading Comments...