Recent Posts

Lentil Stuffed Bell Peppers

Lentil Stuffed Bell Peppers

Its been a while since I posted a recipe on my blog but I’m hoping to get back into it in the coming weeks. I’m planning on posting recipes more than once a week and also adding in as many nutrition-related posts as I can. […]

Berry and Beetroot Smoothie Bowl | Super U |

Berry and Beetroot Smoothie Bowl | Super U |

Hello everyone! This is going to be a little bit of a different recipe but I hope you love it. I have been trying to add more veggies to my smoothie bowls recently because I think it’s a great way to add more of them […]

Chia Seed Jam | Strawberry, Raspberry and Blueberry

Chia Seed Jam | Strawberry, Raspberry and Blueberry

Hello everyone! Sorry for the inconsistent posting again, I am trying to get better at it! I have finally gotten around to posting this recipe. I have already included the jam in the Peanut and Jelly Cups and the Caramelised Banana and Coconut Porridge. Chia seed jam is something I use quite a lot so I thought it was about time I uploaded the recipe for it! I love using this jam on porridge, toast, on pancakes or paired with yoghurt!

This jam also has much less sugar then the shop bought alternative and there is an option to make it with no added sugar! Nothing wrong with a little bit of sugar but I prefer to get it from fruit. The chia seeds in this recipe help to thicken it an also add a little extra fibre, protein and omega-3 fatty acid. Its also really delicious and I have included 3 varieties to enjoy – strawberry, raspberry and blueberry.

Chia Seed Jam | Strawberry, Raspberry and Blueberry
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Gluten-Free, Dair-Free, No added sugar option
Serves: Approx 1 300ml Jar
Ingredients
  • 1 cup Fruit (fresh or frozen) I used blueberries, raspberries and strawberries
  • 2 Tbsp Chia Seeds
  • 1 Tbsp Lemon Juice
  • Optional
  • Pinch of Vanilla Powder
  • 1 Tbsp Honey
Instructions
  1. Place the fruit of choice into a pan and heat gently
  2. mash with a fork until its a uniform texture this will take about 5 minutes.
  3. Then add the chia seeds, lemon juice and vanilla powder and honey if using.
  4. Continue heating until the mixture has thickened slightly it should look like jam at this point. This will take 5-10 minutes.
  5. Then pour into a clean jar.
  6. Store in the fridge and eat within a week.

If you make the recipe please use the hashtag #eatplantifully and tag me in it!

Delicia x

Caramelised Banana and Coconut Porridge

Caramelised Banana and Coconut Porridge

I haven’t been enjoying porridge as much recently so I wanted to try and shake things up an try a recipe which I have been seeing all over Instagram. I don’t normally like trendy Instagram foods but this is something I really wanted to try! […]

Vegan Double Chocolate Cookies

Vegan Double Chocolate Cookies

Its nearly the end of January and Valentine’s Day is fast approaching so I wanted to create a really delicious recipe you can share with your loved ones or potentially give as a gift (as you can see I’m being much more prepared for this […]

Vegan Cauliflower Cheese

Vegan Cauliflower Cheese

I was intending on posting this recipe before Christmas but I just never got around to it. Its the perfect addition to a veggie Sunday roast so I thought it was still appropriate to share even after the festive season is over. Cauliflower cheese has always been one of my favorite side dishes to go along with a roast dinner so I really wanted to create a dairy-free alternative which is as good as the real thing. I have tried using cheese alternatives to make it and using turmeric to try and make it but I was never fully satisfied with the result. In this recipe I like to use soaked cashews to make extra creamy along with nutritional yeast and wholegrain mustard to give it a savory a cheesy flavor!

Vegan Cashew Cauliflower Cheese

I’m planning on including this recipe in a ‘Sunday Roast’ and ‘Christmas Dinner’ recipe round up so you have all the recipes to make a healthy veggie Sunday Roast and Christmas Dinner for next year all in one place. Anyways lets get onto the recipe, I really hope you love it as much as I do.

Vegan Cauliflower Cheese
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Gluten-Free, Dairy Free
Author:
Serves: 4-5 people
Ingredients
  • 1 Cauliflower broken into florets (about 350g)
  • 30g (1 cup) Chopped Kale
  • 'Cheese' Sauce
  • 100g (3/4 cup) Cashews
  • 375ml (1½ cups) Water
  • 15ml (1 tbsp) Whole grain Mustard
  • 10g (1/4 cup) Nutritional Yeast
  • Salt and Pepper
Instructions
  1. Soak the cashews in water for a few hours or overnight.
  2. When you are ready to make the recipe preheat the oven to 200°C
  3. While the oven is preheating bring a large pan of water to the boil.
  4. Turn to heat down to a simmer and add the cauliflower and let it cook for around 10 minutes.
  5. Drain and then place the cauliflower in an oven proof dish.
  6. Drain and rinse the cashews and then place in a blender with all of the other ingredients and enough salt and pepper to season.
  7. Blend until smooth and then pour into a pan and heat gently until it thickens.
  8. Once thickened add and continue to cook until it starts to wilt.
  9. Then pour the cheese and kale mixture over the cauliflower and mix until everything is evenly coated.
  10. Bake in the oven for around 20-30 minutes until the top starts to brown slightly and then it will be ready to serve. You can top it with some extra black pepper and nutritional yeast if you want to.

Vegan Cashew Cauliflower Cheese

If you make the recipe please use the hashtag #eatplantifully and tag me in it!

Delicia x