RAW STRAWBERRY JAM

This is one of those recipes that is an absolute gem of a find and sure to become a long-term favourite of mine, it's so incredibly easy to make with only 3 ingredients needed and such a genius idea to use chia seeds as a thickener. I came across this concept as I needed to create a healthy jelly to add to my ice cream (recipe coming soon) and so I googled raw jam to see if it came up, it was actually a 'thing' already! I'm so glad I stumbled upon this recipe to use as my base, which I then simplified even further.

The beauty of raw chia jam is that it's super duper healthy, there's no preservatives/flavourings/additives or refined sugar added in aand you get the satisfaction of knowing you made it yourself.

Chia seeds really do pack a nutritional punch, some of their many benefits include:

- Low in calories
- Rich in Omega-3 and fatty acids
- Loaded with antioxidents
- Packed full of fibre
- High in protein
- Excellent source of calcium

Ingredients:

- 8 strawberries
- 1 tsp agave syrup
- 2 tbsp chia seeds

Method:

Pop everything into a blender at once and blend to achieve the consistency you require. Blend on low for a short amount of time if you'd like a chunky strawberry jam or blend on high for a longer amount to achieve a smooth consistency - this works well as a drizzling sauce for ice cream. Leave to set, forming a thick gel-like consistency for 10 mins before serving.

No blender method:

Mash up the strawberries with the back of a fork then add the chia seeds and agave. Again leave to set for 10 mins before serving.

The great thing about this recipe is you can substitute strawberries for any other kind of fruit you like, I can't wait to start experimenting with different flavours especially now lot's of different fruits will be coming into season. I think from now on I'll be called the crazy jam lady and that's fine by me.

STRAWBERRY SMOOTHIE

This is one of my favourite smoothies as it's so quick and simple to make. It works as a sweet snack or a light breakfast and as I generally have bananas and strawberries in stock it's something I make on a regular basis.

I've really been getting into flaxseed at the moment and have been adding it to all my cereals and smoothies. Adding flaxseed gives you an extra intake of; fibre, omega-3 and supposedly even promotes weight loss. 

Ingredients (Serves 2):

- 2 frozen bananas

- 1/2 punnet of frozen strawberries

- 5 cups of almond milk

- 2 tbsp of flaxseed meal

- Squirt of agave syrup

Instructions:

Blend on high till the frozen fruit becomes a liquid consistency. I like my smoothies ice-cold but you can always use fresh fruit instead, or simply add in ice if you don't have any pre-frozen fruit to hand.

The perfect healthy ice cold Summery treat.

VEGETABLE LASAGNE

I used to love making vegetable lasagne back when I was a vegetarian and recently remembered how good it was, lasagne is my ultimate comfort food. It was then I decided it immediately needed to be revived as a vegan dish! It's perfect for family occasions, as it's not so complicated that you'll be slaving away all day, but there's also something so warm and homely about tucking into a huge casserole dish with your loved ones.

You could even make it in advance and stick it in your fridge/freezer for when you need it. It's one of those really versatile meals that you can eat all year round; in Spring/Summer with some fresh salad on the side or in the Winter with some hearty veg and potatoes. 

To veganise my lasagne I just changed my usual cheesy béchamel sauce to this amazing recipe. It's just as creamy and you won't even notice the difference. I previously also used to layer slices of cheese on top, which this version doesn't even need, so it just goes to show how flavoursome (and how much healthier) this vegan version really is!

Ingredients (Serves 4-6):

- 6 pasta sheets (I used Biona spelt) 

Filling:

- 5 carrots
- 3 courgettes
- 290g pack of white button mushrooms
- 2 large onions
- 4 garlic cloves
- 2 cans of organic chopped tomatoes
- 3 tbsp tomato purée
- 2 tbsp olive oil
- Dried oregano
- Pink salt
- Black pepper 

(All veg organic if possible)

Topping:

- Béchamel sauce (link above)
- Fresh torn basil leaves

Instructions:

1.) First fry the onion and garlic in a small pan. In a large separate pan heat some oil then add the carrots, courgettes and mushrooms. 

2.) Fry the veggies for 5 mins then add the chopped tomatoes, purée and seasonings. Add the onion and garlic into the big pan, stir then set a timer to simmer the whole thing for 10mins. 

3.) While the filling is on simmer you can make the creamy béchamel sauce to pour on top of your lasagne. 

4.) Once the timer is done, start to line a large square casserole dish with your filling first.

5.) Next add a layer of the pasta sheets overlapping each one as you go. Add another layer of filling and one more layer of pasta. 

6.) Top your lasagne off with the béchamel sauce and pop in the oven for 35mins at 180c until the top becomes golden brown. Top with the fresh basil leaves.

RAW TAHINI ENERGY BALLS

I love making raw energy balls, they're quick and easy to make plus you get a really deliciously healthy treat as a result. They keep fresh in the fridge for days so you can make a big batch of them in advance then eat them all week long!

The combination of dates, cacao and maple syrup makes these energy balls decadent enough to satisfy any sweet tooth while the tahini and oats will provide you with enough energy to see you through the afternoon, way more effective than reaching for a biscuit or chocolate bar! Paired with a nice cup of almond milk tea these are just a dream! All in all these energy balls are a perfect work-break pick me up, on the go snack or healthy lunch box treat.

Ingredients (makes 9-12):

- 1 1/2 cup gluten free oats

- 1 cup Medjool dates, pitted

- 1/4 cup light tahini

- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1/2 tsp pink himalayan salt
- 3 tbsp raw cacao powder
- Small cup of sesame seeds and/or cacao for rolling (optional)

Method: 

1.) Put all the ingredients listed into a food processor or Vitamix blender. Blend on high until a smooth texture is achieved and you can't see any oats whizzing round, you may need to scrape down the sides of the processor/blender. 

2.) Scoop out the mixture out with your hands or a spoon - this is the really messy part but don't worry it's supposed to be sticky! 

3.) I then like to refrigerate the mixture for an hour or even overnight until it hardens slightly, making it easier to roll into balls. 

4.) Roll them in a bowl of sesame seeds or cacao powder to coat. 

The cacao powder makes them feel more truffle like and brings out the cacao flavour while the sesame seeds give them a nice texture and bring out the tahini more. You could even turn them into an extra special treat by drizzling some melted dark chocolate over the raw mixture and adding them to a bowl of banana nice cream. 

If you liked these check out my Raw Cacao Bliss Balls recipe.

TROPICAL CHIA PUDDING

Chia seed pudding is my go to recipe if I know I won't have much time in the morning to prepare a healthy breakfast. It really is a healthy, handy time saver as it's made with as little as 3 ingredients and literally takes a few mins to throw together the night before, you can even take it with you to go the next day.

There's many other reasons to love chia seed pudding, not only are chia seeds gluten free, they're also packed full of; nutrients, antioxidants, fibre, omega-3 and minerals to name a few benefits! As well as making a quick and easy breakfast it can also be eaten as a healthy snack or dessert (what's not to love about that?). 

Ingredients (Serves 1):

For the pudding:

- 1/2 cup of chia seeds

- 2 cups of almond milk

- 2 tbsp maple syrup

- 1 passionfruit (optional)

For the topping:

- 2 tbsp coconut milk yoghurt (I used Coyo)

- 1 passionfruit

- Coconut chips 

Method:

1.) Combine all the pudding indigents into a jar and stir. Close the lid tightly then shake vigorously.

2.) Come back to your fridge to stir your jar a few hours later (I forgot this step this time and you can see the chia seeds stuck to the bottom so learn from my mistake!)

3.) Leave to chill in the fridge for at least 4 hours or overnight. 

4.) Serve with fruit and nut toppings of your choice.

What's so great about this pudding is that you can add whatever fruit/nut toppings you like and combine with different milk/sweeteners to give you a variety of flavour combinations. I had some Coyo yoghurt so decided to go for a totally tropical theme as I'm currently into breakfasts that give me that sunshine feeling before I start my day (see Healthy Chocolate Oats). This beautiful coconut and passionfruit combo certainly had me dreaming of warmer climes and served as a welcomed reminder that Summer is not too far away!

HEALTHY CHOCOLATE OATS

So you may be thinking boring old chocolate oats, as a blog post - is she for real? But these aren't just any plain old chocolate oats, these are healthy superfood chocolate oats (said in a sexy Marks and Spencer ad kind of way), packed with energy inducing ingredients and yummy warming goodness.

While it didn't take me long to come up with a title, it's actually taken me a lot longer to come up with a recipe that I'm happy with. I've often found chocolate oats made with cacao to be too bitter and not sweet enough for my liking -  but then again I have a VERY sweet tooth.

I'm now trying to satisfy this sweet tooth in a way that doesn't compromise on healthy. I did this here by adding a date to the mix and a tsp of coconut sugar. Previously it would have been dairy free choc chips and large helpings of agave all the way, so this is a big improvement!

My other healthier sources of sugar include fruit and maple syrup, honey is also an excellent healthier source of sweetness if your not a strict vegan like me.

Ingredients:

- 40g/1 cup gluten free porridge oats
- 200ml of plant based milk, I used almond
- Tbsp chia seeds
- Pinch of pink salt
- Tbsp flaxseed
- Tbsp organic cacao powder
- Tbsp organic maca powder
- 1 chopped date
- 1/2- 1tsp coconut sugar
- Sprinkling of cacao nibs

Recipe:

1.) Weigh out 40g of oats or use 1 cup.
2.) Add this to a pan of plant based milk and warm for around 5mins along with the other ingredients in the order listed.
3.) Your oats should start to bubble after this time, that means they're ready to eat!
4.) Top with a scoop of nut butter and fruit of your choice.

My favourite toppings with chocolate oats are; peanut butter and banana or almond butter and berries. Here I went for a slightly tropical meets winter topping with banana, coconut chips, almond butter and frozen blueberries, as it was an insanely cold, rainy, grey day outside but I wanted to feel sunny on the inside!

PEANUT BUTTER MYLKSHAKE

Was there ever a better trio than chocolate, peanut butter and banana? Most of us will be trying to wean ourselves on to healthier foods now that the festive season is over and 'detox' January has begun. What better way to ease in to the process, than with the healthy dessert in a jar that is PB mylkshake. This dairy free mylkshake is seriously rich, sweet and creamy enough to satisfy the biggest of sweet tooths (I should know!), without leaving you feeling sluggish and tired afterwards - it also makes for a healthier alternative to milkshake for kids.

The filling peanut butter and bananas should leave you satisfied until lunchtime - if you drink enough, but you can always turn this into a more substantial breakfast by adding oats. I recommend drinking this mylk after a workout to give you an energy boost and repair those muscles.

I love that this smoothie is so easy to make and consists of ingredients I can easily buy or always seem to have in stock.



Ingredients: (makes 1 large serving or 2 small)

- 6 frozen bananas (you could also use ripe bananas and add in ice)
- 2 tbsp cacao powder
- 3 heaped tbsp smooth organic peanut butter
- 4/5 cups of unsweetened almond milk (more or less depending how thick you like your smoothie)
- 1 tbsp pure maple syrup (I tried sweet freedom as I had used all my maple syrup over Christmas!)

Instructions:

Add all ingredients in order listed into a blender and mix on a high/smoothie setting for 30 seconds or until smooth.

If you wanted to make this smoothie an indulgent frosty Wintertime treat, top with some dairy free whipped cream and/or choc chips.

HEALTHY CHIPS

Yes it's true, chips can be healthy - music to my carb loving belly! If like me, you get home from work and crave something stodgy and warm but not too oily or junky, these baked chips are the one for you.

Baked potato chips are also an excellent carb loaded raw till 4 dinner option for anyone transitioning to a raw diet, it's like having a guilty treat your used to eating, without feeling gross and heavy afterwards. I myself am trying to incorporate more healthy foods into my diet and am looking at raw till 4 diets to gain some meal inspiration.

Instructions:

1.) Pre heat your oven to 200c (fan assisted).
2.) Simply cut up 4 baking potatoes into fries (eat as many potatoes as you need if your on raw till 4 otherwise save half or eat them with something else).
3.) Line two oven trays with baking paper (depending on how many potatoes your baking).
4.) Sprinkle on any spices or herbs. I used garlic granules and mixed herbs on mine.
5.) Bake for around 30-40mins, turning over halfway through cooking time.
6.) Serve with healthy condiments (see below) and lettuce leaves for wrapping.

You can beef up (or should that be veg up?) your chips as much as you want, by adding your own spices and herbs like oregano, rosemary, paprika, garlic granules, onion granules, chilli powder etc. Serve with sauces such as chilli, vegan mayo or ketchup - just like regular chips! Obviously you have to choose your condiments wisely - low salt, sugar and fat are the way to go. You can even make your own raw sweet chilli sauce here.

I love to wrap my chips in the lettuce leaves then dip in my ketchup or mayo. Feel free to add your own salad/veggies on the side too.

If you have any raw till 4 eating tips or great healthy vegan/raw food recipes let me know in the comments below! Look forward to sharing my healthy eating journey with you guys!

FRUITS OF THE FOREST BAKED OATMEAL

Oats, oatmeal, porridge - it doesn't matter what you call it, this breakfast is for everyone because it's basically like eating cake (alright healthy cake) for breakfast. Ok so you don't like berries, add tropical fruit if you don't like fruit add pb and chocolate, it's entirely up to you - just make sure you bake it! This adds an entirely new dimension to oats and I absolutely love it.

Ingredients:

- 12tbsp oats
- 2 mashed bananas
- 100g frozen berries
- 1.5 tsp baking powder (I like to use Doves Farm Organic)
- Tbsp chia seeds
- Tbsp flaxseed
- 1.5 cups of almond milk
- Tsp vanilla
- Tbsp agave syrup
- Handful of berries for topping (frozen or fresh)
- 2 tbsp almond butter for topping
- Casserole/oven proof baking dish

Instructions:

1.) Preheat oven to 200c (fan assisted ovens).
2.) Put all the ingredients listed into an oven proof crockery dish, minus the toppings. Mix together with a wooden spoon.
3.) Bake for around 20-25mins until the top is slightly golden and crispy but the middle is soft.

This to me says Winter in a bowl. It's one of those extra special breakfasts that can be shared with family over the holidays or the weekend when you have a bit of extra time to spare. Baking it in a casserole dish adds to the homely, rustic feel of this dish that instantly transports you to a cosy country farmhouse!

Merry Christmas and a Happy New Year to all my readers! I still have lots of festive recipes to share with you guys so keep popping back over the Holidays!

BLUEBERRY SMOOTHIE

This is the best smoothie I've made so far (if I do say so myself). Yes possibly even outranking my beloved peanut butter and chocolate smoothie (recipe for this will be hitting the blog in the near future!). What's not to love about blueberries, they're a superfood containing vitamin K, C and fibre to name a few. They're also full of antioxidents, I like to think of them as natures pearls, nutritious sweets if you will.

Ingredients (makes 2 small servings or one large):

- 3 frozen bananas

- 1 pack of frozen blueberries

- 2 tbsp flaxseed

- 1 tbsp chia seeds

- 1 tbsp agave syrup

- 1 cup almond milk 

- Dash of water

- Small handful of frozen blueberries to add on top

- Sprinkling of chia seeds 

Instructions:

1.) Add all the ingredients to a blender and set on high. If your blender won't handle frozen fruits try using fresh fruit and adding ice for a similar effect.

2.) Decorate with more frozen blueberries and chia seeds on on top

What you can't see in the pictures (as my belly got the better of me - oops!) is the layer of soya vanilla Provamel yoghurt I poured on top. This goes seriously well with blueberries so be sure to give that a try! 

This smoothie got me thinking about the perfect smoothie consistency, mainly because I was arguing with my other half about it, I'm a thick gal myself (watch it!...) and he likes his on the runny side (1st world problems I know). So after much debate we came to a happy medium by adding a dash of water. 

Do you have a preference between thick and creamy or smooth and runny smoothies? What do you add to gain that perfect consistency? Let me know below, would love to hear your thoughts!

RAW CACAO BLISS BALLS

These little bitesize wonders are raw, healthy and every sweet-toothed, chocolate lovers dream. You can enjoy these beauties safe in the knowledge that every ingredient is good for you and they don't contain any refined sugar, gluten or dairy. They take 5 mins to whizz up and another 5 mins to roll into balls, they can also last for over a week in the fridge - what's not to love!

Ingredients:

- 2 cups of medjool dates
- 1 cup of rolled oats (I used gluten free porridge oats)
- 4 heaped tbsp of cacao (add less/more depending on how chocolatey you want them)
- 1/2 cup of walnuts
- 1 tbsp agave syrup
- 1/2 cup of filtered water for mixing
- Shredded coconut for rolling

Instructions:

1.) Add the oats to your food processor first. Then add all the other ingredients, you want the mixture to turn into a thoroughly combined smooth consistency. Use the plunger if you have a Vitamix to ensure all the ingredients are mixed in well.
2.) Keep adding drops of water to the blender to make the mixing easier.
3.) Once the texture is smooth, scoop the mixture out with a spoon and into a container for refridgeration.
4.) Leave mixture in the fridge overnight to harden.
5.) Now comes the fun part! The next day take the mixture out of the fridge and roll it into balls.
6.) Next roll the balls in a bowl of shredded coconut. You could also use cacao, chopped nuts or whatever you fancy - this mixture pretty much goes with every coating imaginable!

I love that these bliss balls are both filling and energy fuelled. Pair these with a lovely cup of tea for a heavenly mid-afternoon treat.

CHRISTMAS TREE TART

"Oh Christmas tree, Oh Christmas tree how lovely is your flaky pastry!", that's what you'll be singing once you try this incredibly fancy yet easy to make puff pastry Christmas tree tart. I used this recipe for inspiration but cheated and bought the ready made Jus Rol puff pastry sheets instead. They cook in 10 mins, are vegan and have no natural flavourings yippee. 

I filled mine with savoury spinach but you can add whatever you fancy, you could even make it sweet and serve with ice cream for your Christmas dessert, mmm!

Ingredients (makes 2 trees):

- 1 pack of Jus Rol puff pastry 

- Small bag of spinach 

- 1 white onion

- 1 shallot

- Large handful of pine nuts

- Garlic and herb toffuti (approx 2 tbsp per tree)

- Rular for measuring if you like to be exact!

Instructions:

1.) Cut the pastry sheet in half. Use a ruler to measure the middle of your sheet and put a little notch with your knife (being careful not to cut through). On either side of the notch score the pastry up 1.5" again don't cut through the pastry, this is your tree stump.
2.) Mark the top middle of your pastry with a knife for the tree top, then mark the bottom tree points half way in between the stump and the edge of the pastry.
3.) Join up your 3 points by scoring the pastry into a triangle tree shape.
4.) Cut the bottom squares off your pastry (after the bottom tree points - see pic below) and the top corners (so there's a slope), this is extra so you can use it to make something else if you wish.

5.) Measure the length of your tree sides and divide by 7 for your branches, notch where the line should start on your tree side and score across with your ruler.
6.) Spread your tofutti on the tree (covering the whole triangle shape), next add your filling on top - make sure you don't overfill or add something that's too wet. I used kitchen towel to remove the moisture from my sautéed spinach mix.
7.) Wrap the branches over the tree, left and then right overlapping each other like a plait (see below).

8.) When you get to the last two branches fold under the two large bottom squares.

9.) Turn up the last two branches slightly before wrapping over. Make sure there're no gaps for your filling to spill out.

10.) Pop in the oven according to your Jus Rol instructions. I also popped mine under the grill to broil the top golden brown for a few minutes (be careful not to burn it at this stage, it goes brown pretty quickly!)
11.) The trees are quite large so you could always cut them in two and serve with roasted vegetables, mash etc depending on your filling.

This tree would make an impressive table centre piece for a boxing day buffet dontcha think?

THE GREEN GRINCH SMOOTHIE

A perfect one for all you raw foodies out there, or if you just fancy a seasonally apt green Grinch smoothie to start your day right. I promise no Grinches were harmed in the making.

This smoothie may be green but it's also sweet, perfect for kids or if your trying to add more greens to your diet but your not quite used to the taste - I know drinking greens is usually something you have to gradually ween yourself on to and the best way to do that is by adding a few fruits to sweeten the mix.

 Look at that colour!

Ingredients (Makes 1 cup):

-  1 large ripe banana

-  2 cups of spinach

-  1.5 cups of unsweetened almond milk

-  0.5 tsp vanilla

-  4 dates pitted and chopped

-  Ice to taste (depending on how cold/solid you like it)

-  Dried fruit to top

Instructions:

Mix everything in a blender until it becomes a smooth puree. You shouldn't be able to see any spinach or dates whirling around!

I found I was still hungry after just one cup so you could always double or even triple the ingredients depending on how much you want to make. Alternatively, pour the smoothie into a bowl (big wooden bowls are ideal) and add your own fruit, chia seeds, flax and protein powder on top, for a superfood smoothie that's nutritionally dense.

VEGAN FRENCH TOAST

For some silly reason I've never really given much thought to french toast, it's always pancakes this and waffles that, I feel like french toast is the under-sung hero of breakfast tables everywhere (well my breakfast table anyway).

I guess it's because I've always associated French toast with egg but not anymore! Of course vegans being the clever bunch that we are (way to toot my own horn), have come up with a healthier banana based alternative.

If your a fan of quick and easy recipes like me - especially at silly o'clock in the morning, this one is definitely for you. After whizzing it all up in the blender your ready to dip in your bread, fry it up and go.

Oh yeah, soak in that butter baby! Don't be shy it's dairy-free. 

Ingredients:

-  Bread of your choice

-  3 ripe bananas

-  4 cups unsweetened almond milk

-  1.5tsp cinnamon

-  1tsp organic vanilla extract 

-  Vegan margarine to fry (I used Biona organic sunflower spread) 

-  Maple syrup, icing sugar and fruit to serve

Instructions:

1. Blend the bananas, milk, cinnamon and vanilla together in a blender or food processor.

2. Pour the mixture into a deep dish. 

3. Heat up a frying pan and grease it with the vegan margarine.

4. Take a slice of bread and dip it into the mixture, coating both sides, before placing in the pan to fry. Turn over once brown on the under side. I fried two slices of bread at a time and added approx a tsp of butter before cooking the next pair.

Serve with a drizzle of maple syrup or agave if desired and garnish with some fruit of your choice (I recommend strawberries and blueberries or even more bananas). You could also add a handful of nuts and a sprinkling of icing sugar to your stack, which I feel makes it look more fancy and quite festive, ideal for Christmas day brunch.  

 Those layers though...

It snowed on my plate!

Let me know if you've made vegan french toast before or give this recipe a try and tag me on instagram @theveganvirgo or twitter @veganvirgoblog - look forward to seeing your creations!

TOFU FRIED RICE

This has to be the easiest and most versatile meal you can make! All in all it must have taken me about 15 mins to make.

Serves 4/5

Ingredients:

- 4 cups of brown rice
- 2 cloves of garlic, minced
- 1inch cube of ginger, grated
- 6 spring onions, chopped diagonally
- 1tsp turmeric
- 1 block firm organic tofu
- 1 cup frozen peas
- 1 cup frozen sweetcorn
- 3tbsp soy sauce
- Sesame/olive oil to fry
- Soy sauce for serving

Instructions:

1. While the rice is boiling away, fry 2 cloves of garlic, a 1inch cube of ginger in a wok or large pan.
2. Next chop the block of tofu into little squares and fry them in the same pan as the garlic and ginger.
3. Add a tsp of turmeric to give the tofu a yellow look (I prefer this to pale tofu, plus turmeric is so incredibly good for you!).
4. In a separate pan fry the spring onions and any other veg you'd like to add.
5. Once the rice is done, pour it all into the same pan/wok and begin to stir fry.
6. Add the cup of frozen peas and sweetcorn.
7. Next pour in 2tbsp soy sauce.
8. Add 1/2-1tsp of basil and chives at the end.

I love that the combination possibilities for this are endless, next time I want to try adding mushrooms and mange tout just like my old favourite Wagamama's dish, Yasai Cha Han. 

OKRA MASALA

Just a quick one today and the last in the series of Vegan Eats World pics, I promise. I have lot's of exciting new posts in the pipeline and feel excited to share all my ideas with you.

I had to share this last dish as I love okra, I usually make it in a standard tomato and onion sauce but the masala was an interesting twist and added a whole new dimension to my idea of okra! I would never have thought to put the two together but it works perfectly, the okra makes this a substantial vegan meal while the spices and comforting (optional) brown rice, make this an ideal Winter warmer.

On a side note I'm currently recovering from a chest infection so I'm craving lots of healthy food, now more than ever - and strangely lots and lots of tomatoes.  This dish was great for that, it was also relatively quick and easy to make so this one will be going in my book of favourites for sure.