Category: snacks

baking, dinner, savoury, snacks

VEGAN RICOTTA, BASIL AND SUNDRIED TOMATO PINWHEELS

vegan ricotta cheese pinwheels

Today’s recipe is another vegan ricotta and sundried tomato recipe (see my previous recipe for vegan ricotta and sundried tomato ravioli), but this time with the addition of my favourite herb, basil.  I’ve tested this recipe with both dried basil and fresh basil, and this time dried basil won due to the more intense flavour. If, however, you find yourself with no dried basil, you can sub the dried basil for a large handful of fresh basil (finely chopped). It still tastes great that way, I just preferred the flavour with the dried.

Pinwheels are a favourite snack of mine because I love puff pastry (although not enough to attempt making my own yet!). Pinwheels are also really quick and easy to make which is great, because when I want a snack I want it as soon as possible! As well as making a great snack on their own, these pinwheels are great paired with a salad for a light lunch, or as a side to a tomato soup if you fancy a change from bread.

aquafaba, savoury, side or starter, snacks

SEITAN AND SUNDRIED TOMATO BITES WITH ROASTED GARLIC DIP (vegan)

vegan seitan and sundried tomato bites

This is my second seitan recipe (my first was my vegan ‘pork’ and apple sausage rolls recipe) and it was one that I knew would be a hit as soon as I took my first taste! I originally tested the seitan recipe by making ten bites, and once I’d tried one immediately went back into the kitchen to make another twenty to take to a birthday gathering the next day. They went down well with omnis, veggies and vegans alike, so all in all I’d say that’s a good measure of success! The creamy roasted garlic dip really complements the flavour of the sundried tomato in the bites, but if you don’t have any garlic to hand these would also pair beautifully with some vegan mayonnaise.

quick meals, savoury, side or starter, snacks

VEGAN RICOTTA CHEESE (vegan, gluten free)

vegan ricotta cheese recipe blog

However long you’ve been vegan, I can guarantee that you’ve heard the words “I would go vegan, but I could never give up cheese!” escape at least one person’s mouth. These days there are so many cheese alternatives for vegans that everyone is bound to find at least one they like, and most can easily be bought at your local supermarket. However, the one cheese I’ve not found available to buy is vegan ricotta cheese.

This recipe for vegan ricotta cheese takes one vegan staple food – tofu – and turns it into a delicious vegan cheese ready for use in any recipe you want. As with ‘regular’ ricotta cheese, this vegan version is extremely versatile as it doesn’t have an overpowering flavour. This means that although it can be eaten on its own on top of crackers, it also tastes great paired with any number of other flavours. My favourite way to eat vegan ricotta cheese is in a big baguette, topped with vine ripened tomatoes, fresh basil leaves and a sprinkle of black pepper.

The best thing about this recipe? It only takes 5 minutes and 5 ingredients (plus seasoning) to make!

aquafaba, baking, snacks, sweet

PISTACHIO CHOCOLATE COOKIE BITES (vegan)

pistachio chocolates recipe vegan

The natural sweetness of pistachio pairs really well with the slight bitterness of dark chocolate. For a while I had been testing recipes that combined these two flavours, but none of them were quite right until I tried this one. Don’t make the error I made – you can buy pistachios that are already shelled and skinned. I didn’t realise this until I’d tested the recipe several times and spent too many hours of my life shelling and skinning pistachios!

baking, snacks

CARROT MUFFINS WITH ORANGE GLAZE (vegan)

OK, a confession. Before I made these muffins, I’d only eaten carrot cake a handful of times. Usually when that cake craving hits, only chocolate cake will do. After making these, though, I feel my sweet tooth might branch out a little more! Here, the taste of traditional carrot cake pairs beautifully with the zing of citrus zest drizzled over the top.

baking, savoury, snacks

SAGE AND ONION THUMBPRINT SCONES WITH CRANBERRY SAUCE (vegan)


Ingredients

For the scones:
300g plain flour
1 teaspoon baking powder
Pinch of salt
1.5 tablespoons dried sage
1.5 tablespoons onion powder
150g vegan butter (melted)
3 tablespoons aquafaba*

For the cranberry sauce:
150g frozen cranberries
60g sugar
2 tablespoons water

*Aquafaba is the liquid from a can of chickpeas.

baking, snacks, sweet

CHUNKY WHITE CHOCOLATE AND CRANBERRY COOKIES (vegan)

Ingredients:

300g plain flour
150g caster sugar
1 teaspoon baking powder
Pinch of salt
150g vegan butter (melted)
3 tablespoons aquafaba*
50g dried cranberries
100g vegan white chocolate (chopped/ crushed into small pieces)

savoury, side or starter, snacks

VEGAN ‘PORK’ AND APPLE SAUSAGE ROLLS (vegan)

Ingredients:

3/4 cup vital wheat gluten
1/2 cup vegetable stock
1/4 cup nutritional yeast
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon pepper
Dash of oil
1 tablespoon wholegrain mustard
1/2 a red apple (peeled and chopped into small pieces)
1 pack puff pastry
4 tablespoons aquafaba* (or sub melted vegan butter or soy milk)

*Aquafaba is the liquid from a can of chickpeas.