Recipes

Easy Bread Recipe

With most of us now in self isolation at the moment, and bread being scarce on the shelves, what better time to experiment with making your own!

Just a few simple ingredients and so many different variations, it’s bound to keep you busy while you’re stuck at home.

Ingredients

  • 500g strong bread flour
  • 300ml room temperature water
  • 2 tbsp olive oil
  • 7g sachet or 2 tsp dried active yeast
  • 1tsp salt
  • 1tsp sugar

Method

  1. Mix together the flour, yeast, salt and sugar together in a large bowl.
  2. Slowly incorporate the oil and water into the mixture, stirring gradually to form a sticky dough.
  3. Once the dough has come together, lightly dust a clean surface with flour and begin to knead the dough for around 15 minutes until it is smooth and elastic. You don’t want to use too much flour as we want to keep the dough slightly sticky. If the dough is sticking to the surface too much, grease it lightly with some olive oil.
  4. Place your dough ball into a lightly greased bowl, cover with cling film or a tea towel and place into a cool spot to prove for an hour.
  5. Once the hour is up, punch the air out of your dough and bring it back into a ball.
  6. Prepare a lightly greased surface for baking, you can either bake as a large round cob on a baking sheet or as a loaf in a loaf pan, the choice is yours.
  7. Place your ball of dough onto your greased surface, cover and leave again for a further hour in a cool spot.
  8. Preheat your oven to 220 degrees Celsius (200 fan, gas mark 7). If you’d like a crispier crust as opposed to soft, then you can add a shallow tray of water to the bottom of the oven now, and the steam will help to crisp it up!
  9. Once the second hour of proving the dough is done, slice an X lightly on top of the loaf and place it straight into the oven for 25-30 minutes until golden brown.
  10. Remove your loaf from the oven, lightly tap the bottom and if it sounds hollow then it is baked through, if not then give it another 5-10 minutes and keep an eye on it so that it doesn’t burn.
  11. Wait until cooled to slice. It’s tempting to eat it warm (I won’t lie I often rip off a chunk and slather it in butter straight out of the oven) but slicing is much easier once it’s cooled down and doesn’t crumble everywhere!

I’ve also used this recipe to make rolls and they work in exactly the same way but only take about 15 minutes cooking time in the oven.

If you try this recipe I’d love for you to tag me in your creations on Instagram @littlepieceofvegan 🙂

Jas

x

Recipes

Creamy Curried Chickpeas

These creamy coronation style chickpeas are the perfect quick sandwich filler, with minimal ingredients, and they taste absolutely delicious too!

IMG_6128

Ingredients

  • 400g tin of chickpeas
  • 200g plain dairy free yoghurt (I use Alpro plain unsweetened)
  • 1 tbsp medium curry powder
  • 1 tbsp mango chutney
  • 1 tsp lemon juice
  • pinch of salt and pepper

Method

  1. Drain and rinse the tin of chickpeas.
  2. In a bowl, combine the yoghurt, curry powder, chutney, lemon juice and salt and pepper and mix well.
  3. Finally add the drained chickpeas into the yoghurt mixture and mix to combine everything.

You can also add a handful of sultanas to this recipe to give it that true ‘coronation chicken’ taste, but I’m not much of a fan so I leave them out!

IMG_6133

Layer onto fresh bread with salad leaves and enjoy! This recipe also tastes great in a wrap or over a big hearty salad.

If you try this recipe make sure you tag me on instagram, I love to see all of your creations!

Jas

x

 

Recipes

Homemade Hummus

Who doesn’t like hummus? I mean really? There are so many different varieties you can find in the shops these days, but I promise none of those will beat the taste of fresh homemade hummus, especially with a warm toasted pita!

IMG_5949

Ingredients

  • 400g tin of chickpeas
  • 3 cloves of garlic
  • 3 tbsp lemon juice
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 1-2 tbsp water
  • salt and pepper to taste

Method

  1. Drain the tin of chickpeas and rinse. Add to food processor or high speed blender with lemon juice and garlic cloves.
  2. Blend for 1 minute before adding the oil, tahini and water, if the hummus is too grainy or thick here then you can add water 1 tablespoon at a time until you reach your desired consistency.

IMG_5948

Top with a little extra olive oil and some fresh cracked pepper and enjoy! This usually stays fresh in my fridge in an airtight container for up to 3 days.

IMG_5951

My Crispy Roasted Chickpeas make a great topping for a little crunch!

IMG_5956

IMG_5958

How about adding a big dollop of my Easy Vegan Pesto on top to mix it up?

IMG_5970

Have you ever tried making your own hummus? I’d love to know if you try this recipe and how you like it. Make sure to tag me on instagram if you do!

Jas

x

Recipes

Crispy Roasted Chickpeas

Roasted chickpeas are hands down one of my favourite snacks. I always have a stockpile of tins of chickpeas in my cupboard, and use a lot of their aquafaba (bean water) in my baking, so find myself making these at least once a week.

IMG_5999

They work perfectly on their own as a crunchy snack, a great sandwich filling, in a wrap, stuffed in a sweet potato.. the possibilities are really endless!

Ingredients

  • 1 tin of chickpeas
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • pinch of salt and pepper

Method 

  1. Preheat your oven to 180c (200c fan or gas mark 4) and drain your chickpeas from the tin, rinsing with cold water.
  2. Add chickpeas to a bowl along with the oil and seasonings, and shake up well to get them evenly coated.
  3. Spread the coated chickpeas evenly over a baking tray and place into the oven for 40 minutes, removing half way to shake them up.
  4. Allow to cool for 10 minutes and enjoy however you like! I keep mine in an airtight container in the fridge for up to 3 days.

IMG_6073

Crispy chickpea sandwich with vegan mayonnaise, spinach and avocado.

IMG_6096

Crispy chickpea wrap with hummus, spinach, avocado and basil.

IMG_6109

Crispy chickpea burrito with brown rice, red cabbage, avocado and mixed leaves.

IMG_6031

Crispy chickpea stuffed sweet potatoes with spinach and tahini dressing.

Let me know if you try this recipe and I’d love to know how you enjoyed it. Make sure to tag me on instagram if you do!

Jas

x

Recipes

Simple Vegan Victoria Sponge

This cake is so easy, minimal ingredients and tastes so delicious you wouldn’t know it’s vegan.

IMG_2357

Ingredients

For the cake

250g self raising flour

200g caster sugar

230ml water

75ml vegetable oil

1 tbsp apple cider vinegar

2 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

For the filling

75 grams vegan butter (vitalite is my go to)

50 grams of vegetable shortening (I used trex)

1 cup icing sugar

1 tsp vanilla extract

1/2 jar strawberry or raspberry jam

 

Method

  1. Preheat oven to 180c and grease two 8 inch cake tins.
  2. Now the easy part, literally combine all the cake ingredients together and mix. Make sure not to over beat it and just combine all the ingredients until the batter is smooth.
  3. Divide between the two cake tins and place into the oven to bake for around 25-30 minutes, checking the centre with a skewer to make sure the cakes are cooked through.
  4. While your cakes are cooling you can move onto the buttercream, beat the shortening and the butter together until smooth and fluffy.
  5. Gradually add the icing sugar into the mix, beating gently at every slight addition to avoid the icing sugar cloud.
  6. Once the cakes have cooled to the touch, apply a generous layer of jam to one side, and then top with the buttercream before sandwiching the second cake on top.

 

Let me know if you try this recipe, I’d love for you to share it on instagram and tag me @littlepieceofvegan if you do!

Jas x