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I have rediscovered how amazing chocolate and raspberry is as combination – I’m not sure how I forgotten it to be honest but there you go.
And rich dark chocolate with sharp and not too sweet raspberry is pretty special don’t you think?

So these dark chocolate crepes with warm raspberries are a super delicious breakfast (or dessert) – And what could make them even better? Gooey and caramelised bananas so you get the rich squidgy chocolate crepes, slightly tangy raspberries and sweet bananas – so good!

Don’t be deceived I’ve made quite a large portion here – definitely enough for two – three if you’re happy to share.

Swaps – I’ve used buckwheat flour as I love it’s nutty taste and of course its gluten free – but you could use white flour for super fluffy crepes.

The post Chocolate Crepes with Caramelised Bananas & Raspberry Compote (vegan & gluten free) appeared first on Rebel Recipes.

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I have a strong memory of eating very delicious food at my friends house as a teenager – her mum cooked much more exotic food than mine and one of the dishes really stood out – a gorgeous carrot curry. Isn’t it amazing how food memories can stay with you forever?
I suppose that’s when my love of spiced carrots started. I know it’s not that classic for a curry but I think that sweet carrots and Indian spices is really delicious.

And we know that everythings better when roasted? So here we have my tandori roast carrots on a bed of fluffy butter bean and tomato dip – super simple but packed with flavour.

I also like sandwiching the dip and carrots between chunky slices of sourdough with some coconut yogurt and chilli flakes.

I hope you enjoy xx

The post Roast tandoori Carrots on Butter bean & Tomato dip appeared first on Rebel Recipes.

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This is just the sort of summery dish I love cook – a base of earthy lemony lentils, layered with charred courgette & asparagus and topped with creamy lemon yogurt dressing and lots of toasted crushed nuts. A lovely mix of fresh crunchy veg with comforting pulses is always a good idea in my opinion. 


This is fantastic served with lots of additional smaller mezze type dishes or just with chunks of fresh bread.

Some of my favourites; 

Roast cauliflower, fennel & white bean salad

 Cherry tomato & cashew cheese tarts

New potato hasselbacks with purple spouting broccoli 

Note – If you don’t have time to cook the lentils you can use pre cooked and it works perfectly. Just simmer for 5 minutes instead. 
Enjoy xx

The post Griddled Courgette & Asparagus with Puy Lentils, Lemon Yogurt dressing, Mint and Crushed Walnuts appeared first on Rebel Recipes.

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Using some of my favourite ingredients again here – roast cherry tomatoes, peppers with lots of white beans. Deliciously creamy and flavoursome from the Harissa, coconut milk and nutritional yeast which adds a lovely savoury and slightly cheesy hint.

It’s such a delicious combination and I can’t stop creating new recipes using these ingredients. Baking helps the flavours meld together and everything becomes delicious and sticky. As I roasted the garlic heads separately, as a final touch you can squeeze them out then scoop everything up with warm sourdough.

The post Roast Pepper, Tomato & Caramelised Onion White Bean Bake appeared first on Rebel Recipes.

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Is it a tart or a pizza? I think it’s kind of a cross – a crusty doughy case filled with creamy cashew cheese, basil pesto and multi coloured cherry tomatoes. Super delicious and I love the pretty rustic crust. 
They’re the perfect portion size for lunch with a salad and dips or on a picnic as they keep well if you wrap them. 


I hope you like them – This is my first recipe post cookbook shoot and I’m both exhausted and excited after a full on two weeks bringing my recipes to life. I’m incredibly pleased with the result and can’t wait for everyone to see it!

Enjoy xx 

The post Rustic Cherry Tomato, Cashew Cheese & Pesto Tarts (Vegan) appeared first on Rebel Recipes.

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In the RebelRecipes Foodie Founder hot-seat today we have Josephine O’Hare, the brains behind the incredible Food with Time and senior development chef at allplants. You may recognise Joey from MasterChef Professionals where she made the final 12 and its very clear to see that food is her unapologetic obsession – which we can definitely understand – as it’s ours too!

Q. What is your earliest food memory?

A. My mother’s cooking and helping her in the kitchen. To this day no one creates flavour like my mum; even when her food is humble fare the flavours absolutely exceptional every time.

Q. What is your guiltiest food pleasure?

A. I try not to think of any food as ‘guilt inducing’ – everything has its place.

Q. What meal do you eat most often?

A. Everything allplants… we quality control check every batch, so that means daily tastings. My favourite in the current range is our Bahji Daal.

Q. What role does food play in your life?

A. It’s completely central. I work in food and absolutely love my job… I cook or bake to relax and enjoy working on new recipes for pleasure… restaurants are how I socialise and celebrate… and almost everything I read is food related. A little obsessed you might say.

Q. What does your daily routine look like?

A. I’m in the office for 8:30. Days can vary from more creative small-scale development days to production cooking days. When we scale up a new recipe there’s a lot of paperwork and training to run through. I love the diversity of the role and working with such a great team of chefs.

Q. What is your biggest motivator?

A. The health of our planet, compassion for animals, and personal health.

Q. Where do you see yourself in 10 years?

A. With allplants, helping to create more and more ranges such as lunches and puddings, running plant-based events, and writing cook books… all with the aim of inspiring more and more people to opt into plant-based food more frequently. 

Q. How much time do you spend on social media a day and what role does it play in your business?

A. I only have a personal account and I love sharing plant-based content – a little about my work, lots of home-cooking, and some snaps from my personal life.

Q. In your opinion, what’s the key to success?

A. Be kind and work hard. And prioritise your sleep like nothing else!

Q. What is the best bit of advice you’ve ever received – can be personal, professional or both.

A. Try not to let the urgent steal from the important – this is something I tussle with every day, both personally and professionally.

Make sure to keep your eyes peeled on some brand-new delicious launches coming to allplants– including Joey’s new favourite – an Indonesian Tempeh Curry which we can’t wait to try!! 

The post Food founder interview – Joey O’Hare appeared first on Rebel Recipes.

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A lovely fresh and spring like recipe for you!
My favourite gram flour crepes topped with the freshest pea and mint mash topped with sauted leeks, asparagus and little gem. Incredibly fresh and delicious!

Have you tried braised little gem before – braising it completely transforms it and it works really well when combined with the gooey caramelised leeks and crispy asparagus. I love it!

A note about my pea and mint mash/dip – I make it a lot at workshops and retreats as it’s so easy to make, just a matter of blending frozen peas with some lemon juice, extra virgin olive oil, mint and sea salt. But tastes amazing and always surprises people as its so easy to make. A brilliant standby and a crowd pleaser.

I hope you enjoy, love Niki xx

The post Gram flour crepes with Braised peas, Asparagus and Little Gem appeared first on Rebel Recipes.

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This lovely spring veg stew is jam packed with seasonal organic veg and beans – Carrots, courgettes, cannelloni and broad beans. It’s both fresh and comforting at the same time, and to make it even more delicious I topped it with sticky roast fennel and dollops of Basil pesto stirred through. 
I hope you love this delicious soup as much as me xx

Thank you Riverford for sending me the lovely organic veg box! xx

The post Spring Veg Stew with Pesto & Roast Fennel appeared first on Rebel Recipes.

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A lovely fresh and spring like recipe for you!
My favourite gram flour crepes topped with the freshest pea and mint mash topped with sauted leeks, asparagus and little gem. Incredibly fresh and delicious!

Have you tried braised little gem before – braising it completely transforms it and it works really well when combined with the gooey caramelised leeks and crispy asparagus. I love it!

A note about my pea and mint mash/dip – I make it a lot at workshops and retreats as it’s so easy to make, just a matter of blending frozen peas with some lemon juice, extra virgin olive oil, mint and sea salt. But tastes amazing and always surprises people as its so easy to make. A brilliant standby and a crowd pleaser.

I hope you enjoy, love Niki xx

The post Gram flour crepes with Braised peas, Asparagus and Little Jem appeared first on Rebel Recipes.

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The sun is starting to poke its head out a bit more and being ever hopeful that we’ll have a glorious summer I thought I’d create some picnic food. So this is the first in a series of lovely summery recipes which are perfect for picnics, eating outside or on the move. 

A healthy and delicious salad with roast cauliflower and fennel (two veg which are completely transformed by roasting) combined with an incredible roast tomato salsa and delicious protein packed butter beans and chickpeas. 

And you’ve got to have some crunch right? Toasted sunflower seeds provide and great texture contrast. 
This also perfect for packed lunches, as it’s hearty and filling. 
I hope you enjoy, love Niki xx

The post Roast cauliflower, fennel and white bean salad with roast tomato salsa appeared first on Rebel Recipes.

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