Thursday, 30 January 2014

Vegan Vox Reviews...UK Vegan Food Swap - January 2014

January's UK Vegan Food Swap arrived the day before I flew out to Berlin, so I haven't yet managed to sample all of the delights I received, but I thought I'd share my parcel with you anyway. This month my sender was the lovely Shaheen from Allotment 2 Kitchen. This is what I received:

A Beautiful Handmade card

A large bag of Polenta

Apple YoYos Roll

Mini Moos Bunnycomb Bar

Bhel Puri Indian Snack Pot

Whole Cooked Chestnuts

Dairy-free Chocolate Buttons

Sesame Snap Bar

Wow, what a great package! I can't wait to make a polenta pizza base, stir fry some of those chestnuts and snack on the Indian snack bowl real soon. Thanks so much Shaheen! Please go and check out Shaheen's blog here.

I sent my parcel to Kadian and here is what I sent out:

Flying Saucers

Banana Chips

Barbecue Popcorn

Homemade Vegan Vox Choc Rum Fudge

Pear Crisps

Fizzy Fangs

Strawberry Straws

Digestive Cream Biscuits

A selection of teas

Mini Bears

Twisted Flamin' Hot Crisps



Love Hearts
I received a lovely email from Kadian thanking me for the box of goodies. If you would like to take part in the UK Vegan Food Swap click here to sign up.

Big Vegan Love,


Tuesday, 28 January 2014

Vegan Recipe of the Week - Iced Cinnamon Rolls

I don't know about you but to me nothing beats a warm sugary cinnamon smell of baking on a cold January morning :-) I love cinnamon rolls and wanted to veganise them, so here is my recipe. I tried these out on non-vegans and they couldn't tell! Winner!

Makes 12-16 Rolls


350ml non dairy milk - I used organic unsweetened soya milk
1 1/2 Tbsp cyder vinegar
60ml tepid water
14g instant dried yeast
2 Tbsp of melted vegan butter
60ml light rapeseed oil
540g plain flour
1 tsp of sea salt
300g light brown sugar
115g vegan butter, softened
1/2 tsp bicarbonate of soda
1 1/2 tsp cinnamon powder
1 1/2 tsp vanilla paste

For the icing:

Sieved Icing Sugar
Tepid Water


In a saucepan, combine the soy milk and cyder vinegar and leave for 15 minutes to sour. This will make your buttermilk.

In a mixing bowl dissolve the dried yeast into the tepid water and also leave for 15 minutes until creamy.

Heat the buttermilk gently and add the melted butter and rapeseed oil, stir and take off the heat when warmed through. Then pour this mixture into your mixing bowl with the yeast/water mixture and stir well.

In another mixing bowl sieve the flour, salt and bicarb, then add the dry mixture to the wet mixture slowly and combine until the mixture forms a dough. Lightly knead the dough and then leave the dough in the mixing bowl with a clean tea towel over the bowl for 20 minutes to prove.

In a saucepan, melt the remaining vegan butter, then add the sugar, vanilla paste and cinnamon to make your cinnamon filling.

Lightly flour a worktop and turn out your dough. Roll the dough with a rolling pin into a large rectangle shape. Spread your cinnamon filling over the top of the dough and then roll into a log, pinching the dough at the end to seal the filling.

Cut the log into 12-16 discs around an inch thick and place onto a greased baking sheet. I just spray mine with Frylight.

Cover the tray with a tea towel and leave to prove for another 40 minutes.

Meanwhile preheat the oven to 200C (180C Fan).

Bake the rolls in the oven for around 20 minutes until golden brown. Remove and leave to cool for 10 minutes before icing.

In a small dish sieve icing sugar and add tepid water a little at a time to make a thick, but pourable water icing. Drizzle the icing liberally over the cinnamon rolls and leave to set.

Eat and Enjoy!

If you enjoyed this recipe, please share with friends or on social media. Let me know if you make the rolls in the comments below and click here for more of my tasty vegan recipes.

Big Vegan Love,


Monday, 27 January 2014

The Ordinary Vegan - Crackers

In January, thoughts often turn to healthier alternatives and lighter meals after all of the festive fancies. One of my favourite light lunches or snacks are crackers with salad. There are many vegan-friendly crackers available at the major supermarkets, here are some of my favourites:

Despite the name, these crackers contain no cream and no other dairy for that matter. They are delicious with vegan cheese, pate, salsa, and pickles.

These are the little salty crackers of my childhood, perfect with vegan cream cheese and cucumber.

These are a new cracker to come to the UK supermarkets. They are a Canadian brand. They produce a range of flavours and these crackers are lower fat, all natural ingredients and baked to perfection.

These come in a range of tasty flavours, and are great to use with dips such as hummus, cashew sour cream and chive or salsa.

These are delicious served with dips like guacamole, salsa and hummus or spread with vegan cream cheese or pate.

Please note not all flavours of these brands are vegan. Please check the ingredients labels. A few of the flavours contain milk powder and some contain honey, but all of these brands have vegan-friendly flavours in their ranges.

Here's how I serve my crackers:

Which crackers are your favourites? Leave me a comment below. Come back tomorrow for a brand new Vegan Recipe of the Week.

Big Vegan Love,


Thursday, 16 January 2014

Vegan Vox Reviews...The Vegan Kind December 2013 and January 2014 #TVK2 #TVK3

In November, I reviewed the first ever The Vegan Kind box, which is a monthly subscription service that delivers a surprise box of vegan food, ingredients, snacks, cosmetics, household items and more. The Vegan Kind very kindly sent that first box out to me to review but I was so impressed that I subscribed to the service and today I will share what I received in my December and January boxes.

#TVK2 December

This is what I received in my December box:

Greenfrog Natural Cleaner

Castille Soap

Freedom White Marshmallows

Mendil Organic Wipes

Fruit Bar

Organic Hemp Seed Lipbalm

Snowflake Christmas Decoration
Along with the items above, there were the following leaflets and cards:

Details of this month's charity donations

A yummy recipe card

Information on each of the items including discounts and website details

Information on Fresh Vegan - a new vegan food magazine

This was a great box full of new vegan items for me to try. I really liked the Greenfrog cleaning spray and the lipbalm is really moisturising and tastes great!

#TVK3 January

The January box arrive with lots of nice treats to start my new year off.

Beond Organic superfood bar

Chocolate Orange Truffle Bar

Dried Daikon Radish

Organic Pumpkin Seeds in Dark Chocolate

Air Dried Pear Crisps

Hand and Food Balm

In addition to the goodies above, were the following leaflets, cards and a great binder to keep all of the recipes.

I am looking forward to using the dried daikon radish in a dish soon and I have put all of my recipes into the binder.

I can't wait to see what will be in the February box. If you would like to subscribe to The Vegan Kind click here. It costs just £10 per month + P&P. They deliver to the UK and the EU.

Just a quick note to let you all know that I am going to Berlin next week :-) for my birthday, my 1 year vegan anniversary and to celebrate 8 years together with my gorgeous husband! There will be no blog posts next week, but I will be tweeting and Instagramming my trip and writing a detailed vegan travel guide to the city upon my return. You can follow me on Twitter or Instagram by clicking these green links.

Big Vegan Love,