Happy September, friends! It’s been a long hot summer in the UK and the temperatures are only just starting to drop. I’m excited to get snuggled up next to the oven with a heap of Autumnal recipes very soon, but my love for no bake, grab from the fridge treats lasts all year round. That’s why I’m bringing you these magical raw vanilla donuts with blueberry glaze. …
I’m craving comfort foods right now. Comfort food to me is usually something Indian inspired. A big hug in a bowl daal, a fluffy naan bread, a spice laden pot of potato curry or a heaping mountain of steaming hot, fragrant rice. Basically anything with spice and carbs or vegetables and I’m there. All over it. …
Aquafaba experiments have led me to these waffles. There’s a fair few aquafaba pancake recipes around online but I haven’t quite mastered them yet. I tried to switch up my trusty waffle recipe with aquafaba instead. Just save the liquid from a drained can of chickpeas (or kidney beans). You don’t even need to whip it, yet it still makes for the crispiest, lightest vegan waffles I have ever tried. I made a cashew cream to accompany the waffles, as I had a serious craving for peaches and cream! Oh and blueberries. Maybe a little maple syrup crept in there too…
The recipe below will make an extra big pot of cashew cream which you can keep in the fridge and add to overnight oats, pancakes, cookies, toast etc.
- 1 1/2 cup soaked, drained cashews, (soak overnight)
- 1/4 cup maple syrup
- Juice of lemon
- 1/2 tsp salt
- 1/4 – 1/2 cup of water
- 1 vanilla pod, deseeded
- Add all ingredients to a blender and process on high until smooth. Add a little more water if you need to, blending for a good 5-7 minutes until you have a smooth, glossy cashew cream. Store in the fridge for up to four days.
- 1 cup all purpose flour
- 1 tbsp coconut sugar
- 2 tbsp baking powder
- 1 cup plant based milk
- 3 tbsp aquafaba
- 2 tbsp vegetable oil
- Mix flour, sugar and baking powder in bowl.
- Add milk, aquafaba and oil and whisk until smooth and runny.
- Brush your waffle iron with a little oil. Fill iron with batter and cook until crisp.
- Top with fresh fruit, maple syrup and cashew cream.
An exotic Rose Sherbet, the best way to cool down on a warm day. Made with ice, cashews, strawberries and rosewater. This sherbet is so creamy and refreshing. My version is refined sugar and dairy free. I added a little raw beetroot to boost the rosy pink, but you can omit this if you don’t have any. I made this originally with 1 tbsp of rosewater, which wasn’t enough for me. My advice is to add a tbsp at a time and taste, some rosewater can be very potent.
- 3/4 cup cashews (soaked overnight and drained)
- 1 large handful of ice
- 1/2 cup water
- 1 cup frozen strawberries
- 2-3 tbsp rosewater
- 1 tsp vanilla
- 1 tbsp rice malt syrup (or other liquid sweetener)
- 2 inch piece of peeled, raw beetroot (optional)
Add all ingredients to blender and process on high until smooth and creamy.