Friday, 13 March 2015

Buffalo Cauliflower

My mouth is always on fire after eating these, although you can tone the spice down according to your preferred taste.  You can also serve with vegan ranch to cool it down.


  • 1 medium cauliflower, broken into florets, then washed and drained
  • 50g of gram flour (also known as chickpea/besam flour) 
  • 100ml of water 
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of cayenne pepper
  • 1/2 teaspoon of chilli powder (optional)
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of salt 
  • Bottle of hot sauce (I used Frank's) 
  • 1 tablespoon of dairy-free spread
  • 2 teaspoons of maple syrup/agave nectar

  1. Pre-heat the oven on to 180 degrees C
  2. Place the flour and dry seasonings in a bowl and mix well
  3. Gradually add the water, stirring as you go, until the mixture becomes a fairly thick batter
  4. For some extra spice, add a splash of hot sauce into the mix 
  5. Add the cauliflower pieces, and make sure they're all evenly coated
  6. Place the cauliflower onto a non-stick baking tray, or use grease-proof paper if you wish
  7. Place into the oven for 15-20 minutes, until baked 
  8. In the meantime, drop around 5-6 tablespoons of hot sauce with the dairy-free spread and maple syrup into a pan onto a gentle heat
  9. Once the sauce is thoroughly mixed, pour into a dip pot and set to one side
  10. Remove the cauliflower from the oven and serve with a nice cool drink!  


  • If you prefer, you can sub the cauliflower with firm tofu pieces

Tuesday, 10 March 2015

Vegan Goodies from Naturally Free

I had the opportunity to trial the new Naturally Free vegan section recently and was really pleased with the range of products I got from them.  They stock a wide range of vegan health foods but they also have a decent selection of treats too.  Here are a few of the items I got in my stash!
These were my absolute favourite - Hale & Hearty Date & Chocolate Flapjacks - £2.75
Fabulous Freedom Factory Dairy-Free Chocolate Covered Raisins - £2.00 
Fabulous Fudge Factory Dairy Free Fudge - £2.75

Freedom Confectionary Pink & White Marshmallows - £2.00

Freedom Mini Marshmallows -£2.00

Nakd Berry Delight Bites - £1.99

Whilst Naturally Free is a fairly unknown brand, they're part of the Approved Group who own a number of more established online food stores including Approved Food and Great British Sweets which is always reassuring when deciding who to shop with.  The delivery was very prompt, and well-packaged.  What's also good is that you can choose to go straight to the vegan section of the website so you can just go ahead and fill up your basket with goodies.  Some of the prices aren't the cheapest around, but some are cheaper than other places so it probably balances out overall.  The shipping charges seem reasonable, and the service was great so I would probably shop there again in future.

Tuesday, 3 March 2015

Chocolate and Date Flapjack

I do love a nice flapjack.  There seem to be two different schools of thought on what makes the perfect one - either with a good crunch to it, or a nice sticky chewy affair.  My personal preference is definitely the latter, and here is my take on just that!


  • 200g rolled oats
  • 250g of dates, finely chopped or whizzed in a food processor
  • 100g bar of dairy-free chocolate, cut/broken into pieces
  • 60g dairy-free spread
  • 3 tablespoons of agave nectar/maple syrup
  • 1 heaped tablespoon of desiccated coconut
  1. Preheat the oven to 180 degrees C, and spray a medium-sized rectangular dish with oil 
  2. Put the dairy-free spread and syrup in a pan and heat gentle until melted
  3. Add the dates and desiccated coconut and stir before switching off the heat
  4. Add the oats, and mix thoroughly until the mixture is evenly coated
  5. Add the chocolate, and also the fine dust/crumbs left over from breaking it up
  6. Mix into the mixture, don't worry if it begins to melt, this will help to bind the mixture
  7. Spoon into your dish, and press it down as much as possible with the back of a spoon
  8. Bake for 20-25 minutes depending on your preferred consistency (longer for crunchier)
  9. Remove from the oven, allow to cool to room temperature
  10. Place in the fridge for an hour or so to firm up enough for cutting
  11. Cut into 12 slices and enjoy!  
  • For the dish size, I used one that's 18cm x 23cm but sizes can vary slightly.  You may have to adjust cooking times if the overall size is much different as smaller dishes will make a thicker flapjack that may need cooking longer.  
  • If you want to, you can remove the flapjack from the oven about 15 minutes into the cooking time, and carefully turn it out onto a flat baking sheet, so as to cook it more evenly on the underside.  This isn't essential though, and if you do decide to, be very careful as it will still be quite crumbly.