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

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Recipes

Creamy Curried Chickpeas

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

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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!

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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

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Recipes

Barbecue Pulled Jackfruit

Sweet, sticky and smoky. Jackfruit is a game changer when it comes to a natural ‘meat replacement’ for vegan meals. Slow cooked and shredded up it resembles pulled pork, deep fried in nugget from can taste like chicken. There are so many possibilities, but this is definitely my favourite way to cook with it.

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Ingredients

  • 400g tin jackfruit in water
  • 150ml barbecue sauce
  • 100ml vegetable stock
  • 1 tbsp paprika
  • pinch of salt and pepper

Method

  1. Preheat your oven to 180c (200c fan gas mark 4).
  2. Drain and rinse the jackfruit, and add to a large frying pan on high heat.
  3. Fry off for 5 minutes to sear the sides of the chunks, and then add the paprika, salt and pepper.
  4. Reduce heat to medium and pour in the vegetable stock. Leave this to simmer for 10-15 minutes, or until the jackfruit has visibly softened and all the liquid has evaporated.
  5. Transfer the mixture into an oven proof dish and place into the oven for 20 minutes.
  6. Remove the jackfruit from the oven and mix through 100ml of the barbecue sauce (save the rest for later), before returning to the oven for a further 20 minutes.
  7. Take the jackfruit out of the oven and leave to cool for 10 minutes.
  8. Once the jackfruit has cooled slightly, use 2 forks to shred it up. Once you have your desired consistency you can pour over the remaining barbecue sauce and give it all one final mix.

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The texture of shredded, slow cooked jackfruit is deliciously sweet and tender yet crispy, and works in a variety of different dishes.

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Barbecue jackfruit stuffed sweet potatoes with red cabbage slaw and tahini.

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Barbecue jackfruit sandwich with avocado and red cabbage.

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Barbecue jackfruit burrito with brown rice, spinach, guacamole and red onion.

 

Have you tried cooking with jackfruit? What do you think of the texture?

If you try my recipe I’d love to know what you think. You can always tag me on instagram if you do!

Jas

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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!

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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.

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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.

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

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

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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

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Beauty · Reviews

Sukin Sensitive Skincare Review

As someone who has suffered with hormonal acne for as long as I can remember, skincare for me can make a huge difference in the appearance and texture of my skin, especially when I get an aggressive breakout.

I have used Sukin for the last couple of years, testing out various different products to see which are best for my skin, and I feel like I have finally found a combination that really works for me!

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Sukin are an Australian, completely vegan and cruelty free brand, with all of their packaging being recyclable. Their ingredients are lovely and natural, and they pride themselves on their no list (ingredients you won’t find in their products!)

  • NO Synthetic Fragrances
  • NO Animal Derivatives
  • NO Artificial Colours
  • NO Harsh Detergents
  • NO Propylene Glycol
  • NO MEA/DEA/TEA
  • NO Petrolatum
  • NO Mineral Oils
  • NO Phthalates
  • NO Triclosan
  • NO Sulphates
  • NO Parabens
  • NO Silicones
  • NO EDTA

 

The three products that are always in my bathroom now have got to be:

 

Sensitive Calming Night Cream

This has got to be my favourite product out of everything I’ve tried by Sukin. Its thick consistency means you only have to use the smallest amount, and every night I use it I wake up with beautifully hydrated, plump skin. I definitely notice a difference when I skip using it for a night! It’s a little pricier than the other products like the facial moisturiser, but I find it lasts me much longer, Ive had this tub for around 3 months now and only just used half the pot!

Sensitive Cleansing Lotion

For a long time I had been using the Foaming facial cleanser, but I find that it dries my skin out a little too much and as I have oily skin it then goes into overdrive producing even more oil, not ideal. So I decided to switch to the sensitive cleansing lotion, since I already knew I loved the night cream from the same range. It was strange to go from a gel cleanser to a cream based one, as I was so used to that squeaky clean face feel you get from a gel cleanser, but the cream leaves my face perfectly soft and supple, and is so gentle it doesn’t irritate any of my breakouts which is a common problem for me with most cleansers!

Sensitive Facial Moisturiser

This is the only product out of the range which doesn’t blow me away, but I only think it’s because I love the night cream so much. It works well as my daily morning moisturiser, and is a perfect base under my every day makeup where I don’t use a primer! It’s nice and lightweight and doesn’t give your skin that claggy feel that other moisturisers can.

 

Overall, Sukin have quickly become my favourite skincare brand. They’re affordable, natural and have good ethics at the core of the company. You can purchase Sukin products from Boots, Holland and Barrett and the Sukin website itself.

 

Had you tried any of the Sukin Skincare ranges? I’d love to know your thoughts and favourite products to try out! I’m eyeing up a few of their masks for my next purchase.

Jas

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