Cheddar Apple Walnut Salad
Creamy cheese, crisp and sweet apples, toasty walnuts and a tangy dressing. This Cheddar Apple Walnut Salad is a simple and tasty crowd-pleaser!
Tag: nuts
Lemon Pistachio Granola
This lemon pistachio granola is bright, summery, and packed with zingy citrus flavour! Friends, before we get to this bright, summery lemon pistachio granola, may I tell you about my weekend?! So, since James was about 5 months old, I made the decision to stay …
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Linguine with Roasted Cauliflower, Yoghurt and Lemon
Whole wheat linguine tossed with roasted cauliflower, yoghurt, lemon, and almonds to make a quick and delicious weeknight meal.
Alternative Post Title = Roasted Cauliflower: A Love Affair.
The first time I roasted cauliflower I was forever ruined, for I can never go back. Like most Brits, I grew up eating my cauliflower boiled, steamed, or even smothered in cheese sauce which is fine and all, but roasted cauliflower is like WOAH.
Honestly I would probably eat a head of roasted cauliflower one its own for dinner and be pretty content, however, I have a responsibility to provide my child with 3 balanced, nutritious meals a day (he gets to choose wether they are eaten or thrown on the floor with a defiant arm swipe), so I decided to toss it with a little whole wheat linguine and a little lemony yoghurt and voila! A simple, delicious meal that can be pulled of in about half an hour. Perfect!
Enjoy!
Linguine with Roasted Cauliflower, Yoghurt and Lemon
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Author: Emma
Serves: 4
Ingredients
- 1 head cauliflower, chopped into bite sized florets
- 2 tsp olive oil
- ½ lb/ 225 g whole wheat linguine (or pasta of choice)
- ½ cup plain yoghurt (full fat)
- ¼ cup parmesan or pecorino, grated (plus more for sprinkling)
- juice and zest of 1 lemon
- 1 garlic clove, minced
- ¼ cup almonds, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 2 tsp capers (optional)
- salt and pepper to taste
Method
- Preheat oven to 400F/200C
- Tip cauliflower florets into a large roasting tray, and toss with olive oil. Roast for about 30 minutes, tossing occasionally, until the cauliflower is tender and beginning to caramelize in places
- When the cauliflower is about half way through roasting, bring a large pot of salted water to the boil, cook pasta according to package instructions and drain, reserving about a cook of cooking water
- Return the pasta to the hot pan, off the heat. Toss with yoghurt, parmesan, lemon juice and zest, garlic, chopped almonds, parsley, capers (if using), and cauliflower. Add as much of the pasta cooking water to the pot as you need to reach the desired constancy. Season with salt and pepper to taste
- Serve with extra parmesan on top!
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Coconut Cashew Granola Bars
These vegan Coconut Cashew Granola Bars are sweet, satisfying, and wholesome! I was watching a clip of my favourite lady Nigella making Granola Bars the other day, and she described medjool dates as “the most delicious edible glue”. Isn’t that perfect? She’s right (obviously…!), medjool dates …
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Chocolate Orange Granola Bark
This Chocolate Orange Granola Bark makes the most delicious and easy holiday gift for your loved ones! If you grew up in the UK, you may also have found a Terry’s Chocolate Orange occupying your stocking on Christmas morning (Its not Terry’s, its mine!). And …
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Salted Date Caramel Chocolate Tart (No Bake!)
This No Bake Salted Date Caramel Chocolate tart is vegan, gluten free, and contains no added sugar! But most importantly, it tastes like heaven…
Last Thanksgiving I was nine months pregnant- dangereux, no? I blame my “condition” on the extremely out-of-character choice I made regarding dessert that day. It involved a readymade chocolate crust, cool whip (!), peanut butter, and an ungodly amount of sugar. This year, I wanted to see if I could create a dessert from whole ingredients, that is still rich and worthy of a celebration.
Friends, this is it. A velvety salted “caramel” made from dates sitting atop a nutty, crumbly base, and finished off with a thick layer of dark chocolate that gives a satisfying crack when it meets your fork. Oh, heaven! As if that wasn’t enough, this dessert is vegan, gluten-free, and contains no added sugar (just a wee bit from the dark choc!), so it will hopefully cater for EVERYONE at your Thanksgiving dinner- hooray!
This year I am actually hosting Thanksgiving for the first time. As a non-American, I feel like a bit of an imposter, and a tad overwhelmed!! I am also yet to plan the menu, but I have been scouting out various recipes and have a few contenders. Here is my run down if you would like to see-
This Shredded Brussels & Kale Salad with Apples, Gorgonzola & Pecans, sounds SO GOOD!
These Pumpkin Spiced Mixed Nuts would make a great pre dinner nibble!
Healthier Green Bean Casserole– yes!
Love that you can make this Sourdough Herb Stuffing in the slow cooker.
Maybe these Coconut Tartlets could be a second dessert option?!
Apple Cider Sangria sound like the perfect aperitif, no?
Still looking for a good vegetarian main, I fancy changing things up from my usual, so let me know if you have any good leads!
Enjoy, and happy thanksgiving!
Salted Date Caramel Chocolate Tart (No Bake!)
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Author: Emma
Serves: 8 slices
Ingredients
- For the base:
- 150g/5.25oz raw pecans
- 150g/5.25oz raw almonds
- 100g/3.5oz pitted dates
- 1 tbsp vanilla extract
- 2 tbsp coconut oil
- For the caramel filling:
- 250g dates
- 150g peanut butter or almond butter
- 3 tbsp coconut oil
- 6 tbsp water
- large pinch of sea salt
- 250g dark chocolate
Method
- Add nuts to the processor and pulse until they become finely chopped and almost flour like. Add the dates and coconut oil to the processor, and process until the mixture comes together. Tip the mixture into a 9 inch spring form tin, and press the base down firmly. Pop it in the fridge while you make the date caramel
- Tip the dates, peanut butter, coconut oil and water into the processor (I don't bother to rinse it), and process until thick and smooth. Spread the caramel filling onto the base in an even layer, and sprinkle with sea salt. Pop the tart back into fridge while you make the chocolate topping
- Melt the chocolate either with the double boiler method (see notes), or in 30 second increments stirring between each interval, in the microwave.
- Spread the chocolate on top of the salted caramel layer, and put in the fridge for at least 30 minutes to set
- Carefully run a knife around the edge of the spring form tin, and then release the tart from the tin. Cut into slices (I recommend using a knife warmed in hot water or your lovely choc topping will crack!), and enjoy!
Notes
This recipe is adapted minimally from The Happy Pear (#YouTubeCrush). I played around trying to make the base with oats, but in the end the nuts won! In the original recipe they mix salt into the caramel, but I like sprinkling over the top so you get the occasional salty hit. If you are not that way, you can mix it into the caramel.
Tips on a double boiler from The Kitchn.
PS- If you do the double boiler method DO NOT let the water touch the bowl you are melting your chocolate in. Your chocolate will become grainy and unusable!
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Cranberry Walnut Energy Bites
Fudgy cranberry walnut energy bites, perfect for a quick boost! Oh, hi there friends!! I know, things have been a little quiet around here lately, but I have prepared a few excuses so you will let me off the hook… For one, my sweet babe …
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Berry Baked Oatmeal
This berry baked oatmeal is the perfect way to jazz up breakfast with its gorgeously sweet-tart combination of blueberries, raspberries, cinnamon, vanilla and walnuts. Where I come from, we don’t really have oatmeal. We have no-nonsense PORRIDGE. It’s the same, but I can’t bring myself …
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Dark Chocolate, Cherry & Walnut Breakfast Bars
Last month I decided to commit to a vegan diet for six weeks. Fun, right?! From time to time I like to conduct mini-experiments on myself like this. Two years ago I gave up caffeine, that wasn’t too bad after I had got over the grumpy hurdle. Last year I gave up all refined sugar including alcohol, that was a lot trickier (I do love my wine…!). I wasn’t sure how I would feel about veganism. On the one hand, I have been a vegetarian for over fifteen years now, so this felt like just a small baby step. On the other hand, I really REALLY enjoy good cheese and thick greek yoghurt. I also wondered if following a vegan diet have an effect on my social life, or training for my next half marathon.
I found that I actually felt fantastic, but only when I planned well. I found I was incorporating even more fruits and vegetables into my diet. It pushed me to experiment with food a little more, but also taught me that some things cannot and should not be “veganized” (specifically “cheese” sauces made out of cauliflower…). But it was ALL in the planning.
I found that having plenty of prepared snacks around helped to stave off the boredom, and thats how I came up with these healthy dark chocolate, cherry and walnut breakfast bars. I suppose their name is a little misleading as I ate them for breakfast, morning snacks, afternoon snacks, pre-run fuel, post run recovery… They are delicious, and made with very clean ingredients, just the way we like it!
Enjoy!
Dark Chocolate, Cherry & Walnut Breakfast Bars
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These Dark Chocolate, Cherry and Walnut bars are vegan, gluten free and delicious.
Author: Emma
Recipe type: Snack
Serves: 16 bars
Ingredients
- 2 tbsp flax meal
- ¼ cup (125ml) water
- ½ cup (60g) almonds
- 2 cups (160g) oats (divided)
- 1 cup (250ml) unsweetened apple sauce
- ½ cup (125g) peanut butter
- 2 tbsp coconut oil, melted and cooled
- 2 tsp vanilla extract
- ¼ cup (60ml) maple syrup
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- ½ cup (60g) chopped walnuts
- ½ cup (90g) dried cherries
- ½ cup (80g) dark chocolate chips
Method
- In a small bowl, combine flax meal with water then set aside to thicken.
- Next, take almonds and ½ cup (40g) of the oats, and grind to a flour in the food processor or blender until it resembles the picture (above), set aside.
- In a large bowl, combine apple sauce, peanut butter, coconut oil, vanilla extract, maple syrup and cinnamon.
- Stir in oats, oat and almond meal, baking powder, baking soda and salt.
- One combined, gently fold in the walnuts, cherries and chocolate.
- Pour into a greased 9x9 baking dish, and pop it into the fridge for 10 minutes while you preheat the oven.
- Preheat oven to 350F/180C
- After the bars have been chilled for 10 minutes, bake for 25-30 minutes until the bars are baked (they might seem a little soft in the middle which is ok- they set upon cooling)
- Remove from the oven and cool the bars in the dish for 10-15 minutes
- Cut into 16 even squares
Notes
Remember to look for vegan chocolate chips if you want to make these 100% vegan.
Adapted from the Minimalist Bakers Vegan Breakfast Cookies.
