Alex, a London based 20-something with a passion for everything food related - creating recipes, food photography and of course eating! Everything you find on this blog is vegan, fairly quick and easy to make and doesn't ask for fancy ingredients.
And it’s Monday again… I hope everyone had a good weekend. It’s very wintery in London at the moment and I’ve heard it’s supposed to get even colder. Lets kick off the week with some hearty, warming and wintery food then, shall we?
A hot, rich mushroom, leek and sweet potato tart, the perfect addition to any vegan (and non-vegan) wintery feast. I feel like we need more of those during these dark times! Or a lovely dinner for two perhaps… Valentine’s Day is just around the corner, I’ve heard?
Crumbly, buttery pastry, a super creamy sweet potato filling with a hint of dijon mustard and nutmeg and topped with mushrooms, leeks, a drizzle of olive oil and a sprinkle of cracked black pepper. Baked till golden brown and served piping hot, straight out of the oven.
That’s it from me for today, lets keep it short and sweet (or savoury). Talk to you soon!
As always, if you make this recipe at home be sure to tag your photo #myvibrantkitchen. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
Pierce the sweet potato a couple of times with a knife and pop it in a pre-heated oven. Bake it at 180˚C until it's tender.
Soak the cashews over night or boil them in water for 10 minutes.
For the pastry use a fork to combine the flour, salt and margarine in a mixing bowl. When the dough starts coming together add the ice water and use your fingers to knead and combine, then form a dough and pop it in the fridge.
Once the sweet potato is ready, peal it or scrape the flesh out of the skin and add it to a blender or food processor. Add the cream, salt, mustard, pepper, nutmeg, cashews, garlic cloves and corn flour and blend until smooth.
Roll out the dough and press it into the greased pie dish. Cut off the overlapping edges, fill the pastry with ceramic baking beans or dry pulses and bake it for ten minutes at 180˚C.
Cut the mushrooms and the leek in slices. Sauté both in a frying pan for a couple of minutes in a drizzle of olive oil with a pinch of pepper and salt.
Once the pastry is out of the oven spoon in the sweet potato cream and top it with the mushrooms and leeks. Gently push down the slices in the filling. Drizzle with olive oil and sprinkle with black pepper.
Bake it for 25 to 30 minutes at 180˚C. Enjoy!
Vegan Mushroom Leek & Sweet Potato Tart was last modified: September 10th, 2018 by email@example.com
Happy Friday! We almost made it through the first week of 2017. For thousands of people around the world this means it’s been almost one week of embracing the vegan lifestyle. #Veganuary #fuckyeah
When I went vegan just over 2 years ago it took me a while to realise that I didn’t have to miss out on any food I loved before I made the transition.
There’s a delicious vegan alternative for almost anything, the sooner you find out the better. The internet is a vegan’s best friend – Pinterest & Finding Vegan are my go-to recipe inspirations. If you haven’t checked them out yet, do it now!
And since pizza makes almost everyone’s favourites list (vegans & non-vegans alike!) I thought I’d kick off the weekend with a delicious loaded vegan pizza recipe. It’s packed with rich basil-cashew pesto and loads of fresh green veg. No cheese needed!
So full of flavour! My man and I demolished the pizza quicker than you could ask ‘Can I have a slice’.
If you make this recipe at home be sure to tag your photo #myvibrantkitchen. I love seeing all your beautiful recreations. And don’t forget to sign up for My Vibrant Kitchen’s newsletter below to get the latest recipes, vegan lifestyle tips and travel diaries straight to your inbox.
In a blender, combine the cashew nuts, garlic cloves, olive oil and salt. Blend until the mixture is still slightly crumbly but well combined. Then add the basil leaves and blitz until it looks like pesto.
Wash the vegetables and roughly chop the brussels sprouts and broccoli. Thinly slice the courgette, I used a vegetable slicer and remove the tough kale stems.
Place the vegetables in a mixing bowl, drizzle with olive oil and massage the oil into the veg.
Roll out the pizza dough and thickly cover with pesto. Add the vegetables on top, be generous since the veg will shrink in the oven. Season with ground black pepper and pop it in the pre-heated oven. Bake for 15 to 20 minutes at 180˚C or until the crust turns golden brown.
Vegan Pesto Pizza with Green Winter Vegetables was last modified: February 7th, 2017 by firstname.lastname@example.org
London’s going through somewhat of a cold snap at the moment and all I want to do is drink teapots full of steaming hot tea and eat loads of hearty, warm food.
And devour the winter care package my mom sent us from Germany of course. It’s full of German gingerbread, Christmas biscuits and fruit loaf. Home sweet home!
My significant other happens to work mostly from home these days. So we work side by side on the sofa, snuggled up in blankets, laptops on our laps and taking turns to get up and make the next round of hot drinks.
We’ve really gotten into spiced milk coffees lately. Dead simple and Oh. So. Good. I might write a little recipe post on it soon.
Today’s recipe left me all nostalgic and in a giddy Christmas mood. Tarte Flambée or Flammkuchen, as we call it in Germany, is one of my favourite German Christmas market foods.
The ‘German pizza’, that’s what my English friends like to call it, is originally from Alsace, a French region bordering Germany with unique French-German culture and food.
I just had to make a vegan version with cashew sour cream, red onions and smoked tofu bacon. London switched on it’s Christmas lights all over the city earlier this month which is basically a reminder to start dusting off all those winter recipes.
Bake until the base is crispy and share with your nearest and dearest. The recipe makes 4 medium sized tarte flambée. They taste even better with a glass of chilled white wine, maybe a Riesling to keep with the Alsace theme.
I’m all about fresh autumn produce at the moment! Apples, pears, blackberries, pumpkins, tomatoes, carrots. Our pantry’s nice and colourful and our oven barely has time to cool down between baking sessions.
When my mind wonders off I usually end up somewhere in food paradise dreaming up the most scrumptious (and often ludicrous) creations. I’ve been toying with the idea of trying my hands at galettes for a while and finally gave it a go. And it worked out gloriously the first time.
A crispy pie base topped with thyme cashew cream cheese, heirloom tomato slices and freshly cracked black pepper. Turns out the cashew cream cheese bakes incredibly well, I might try using it on pizza next time.
Choosing good tomatoes is the key here! It’s worth taking a trip to the farmers market or a nice vegetable shop. You want plump, heavy and flavoursome tomatoes and stay away from those bland, watery ones you often find in supermarkets. I used a colourful variety of heirloom tomatoes, very tasty and they make the end result very aesthetically pleasing, too.
5.0 from 2 reviews
Vegan Heirloom Tomato Galette With Thyme Cream Cheese