Vegan Recipe of the Week - Spicy Nacho Flavour Kale Chips

Everywhere you go these days, there seems to be a new brand or variety of kale chips for sale. I prefer to make my own. This is quite a spicy flavour so tone it down if you don't like the heat!

Makes 1 large bowl - You will need:

A bunch of organic kale - I used black kale (kale nero)
1 Tbsp extra virgin olive oil
1 Tbsp nutritional yeast
1/4 tsp cayenne pepper
1/4 tsp chilli powder
1/2 tsp garlic powder
large pinch of Nandos Peri Peri Salt or sea salt
pinch of pepper
Greaseproof paper

Method:

Preheat the oven to 150C/130C Fan.

Wash the kale and spin dry in a salad spinner.

Cut the leaves away from the stalks using scissors.

In a mixing bowl add the oil and then each of the other ingredients.

Stir together to form a paste.

Add the kale leaves to the bowl and massage the paste into the leaves.

Line two baking sheets with greaseproof paper and lay the kale over the sheets in a thin layer.

Bake in a preheated oven at 150C/130C Fan for around 15 minutes until crisp, check regularly so as not to let them burn. Once cool transfer to a bowl and share with friends!

Eat and Enjoy!

If you liked this recipe, please share the link and check out my other recipes here.

Big Vegan Love,

VVx

The Ordinary Vegan - Apple Crumble/Apple Strudel

This week on TOV, is the turn of shop-bought desserts. I have found that most of the supermarkets basic ranges of Apple Crumble and Apple Strudels are vegan-friendly. These are found in the the frozen desserts aisle of the supermarket and cost around £1 each. You just bake them from frozen and serve with vegan ice-cream, cream or custard. Delicious! These are great to keep in the freezer for last minute guests or late night munchies!

If home-cooked food is more your thing, I have my own crumble recipes here and here.

Come back tomorrow for another vegan recipe of the week. If you missed my exciting announcement on Saturday click here to read it!

Big Vegan Love,

VVx

Vegan Vox Reviews...Vegusto Range

Last October, I met up with the Vegusto team at the London VegFest and was lucky enough to get given a sample bag of their products to try out for my blog. I was so impressed, that in December I placed a large online order for all of my Christmas cheeses and mock meats to see me through the festive period.

One of my favourite cheeses is the No Moo Melty. This comes in a sausage shape and you slice off what you need. It is soft like a mozzarella and holds its shape, whilst melting inside. It is very creamy and a little goes a long way.

Out of the hard cheeses I have tried the Blue Cheese, Classic, Mild, Herb and Piquant. My favourite is the Piquant, this has a strong spicy flavour and can be eaten as it is, on sandwiches and crackers. The Mild is great for grating over pasta dishes.

The Cheese sauce is amazing with cauliflower and a little in a quesadilla makes it gooey and cheesy and delicious.

Moving onto the mock meats and the farmhouse sausages and the mushroom burgers were my favourite. Great texture, taste and easy to cook.

Overall, I am really happy that I have found Vegusto. They deliver to your door if you order from their website and can be found stocked in local health food shops and vegan stores as well as the online vegan retailers.

Have you tried the Vegusto range? What is your favourite product? Let me know in the comments below.

Big Vegan Love,

VVx

Vegan Recipe of the Week - Apple and Peach Cinnamon Crumble

                                  

There is nothing like a warm fruity crumble with custard or ice cream to make everything seem better. This one combines the tartness of apples with the sweetness of peaches for the perfect combo!

Serves 4-6

Ingredients:

Topping:
225g Plain Flour
90g Caster Sugar
Pinch of Salt
1 tsp Cinnamon
115g Vegan Butter (I use hard Stork)
2 Tbsp Demerara Sugar

Filling:
3 Red Apples
2 Peaches or Nectarines
1/2 tsp Cinnamon
1/2 tsp Vanilla Paste
100g Soft Brown Sugar
100ml Water
1 Tbsp Lemon Juice

To Serve:

Vegan custard or ice-cream

Method:

Peel, core and chop the red apples into small chunks.

Peel the peaches and cut off the flesh into small pieces.

Put the rest of the filling ingredients without the fruit into a saucepan on a medium heat and stir until combined and the sugar has dissolved. Then add the fruit and very gently simmer for around 5 minutes until the apples are soft.

Put a lid on the saucepan and remove from the heat. Preheat the oven to 200C/180C Fan. Meanwhile make the topping.

Sift the flour into a mixing bowl, then add the caster sugar, salt and cinnamon. Stir to combine.

Cut the cold vegan butter into chunks and rub them into the dry mixture until you have a breadcrumb consistency.

Spoon your fruit filling into an oven dish and then sprinkle liberally with the crumble topping. Sprinkle the demerara sugar over the top on and bake in the centre of the oven for 25 minutes.

Remove from the oven and serve hot with vegan custard or ice cream.

Eat and Enjoy!

What are your favourite pie and crumble fillings? Let me know in the comments below.

Big Vegan Love,

VVx

The Ordinary Vegan - Mr Kipling Pies and Tarts

This week on TOV, I am looking at shop-bought bakery. It is so hard to find vegan items in the bakery aisle at supermarkets as this is traditionally where most of the products contain some kind of dairy or eggs. I mainly bake my own but if you are out and about or need something in for unexpected guests, Mr Kipling comes to the rescue as two of the main line of products are vegan-friendly.

The first is the Apple & Blackcurrant Pies. Strangely, the Apple Pies contain dairy, but the Apple & Blackcurrant do not! There are often other seasonal pies, mainly around Christmas, which sometimes are vegan too, last year they had a winter fruit pie selection which was vegan-friendly.

In addition to the pies, the Mr Kipling Jam Tart selection is also vegan-friendly and quite often both packets are on offer for 2 for £2 in the supermarkets. The regular price is around £1.49.

They don't taste as nice as home-made but they are tasty and they are good to have in the cupboard for times when you don't have time to bake.

If you prefer to make your own vegan food, come back tomorrow for the Vegan Recipe of the Week.

What are you vegan-friendly supermarket bakery finds? Let me know in the comments below.

Big Vegan Love,

VVx