Recipe

This is such a cheap healthy and yummy vegan dinner that should be in your family weekly menu! Even if you are not vegan you should eat more meat-free meals and this tofu pasta is perfect for a quick high protein mid-week dinner.

• 1 packet of spaghetti (use whichever you want- I went for normal spaghetti this time)
• 1 red onion
• 2 cloves of garlic
• 300gr of classic firm tofu
• 1 can of diced tomatoes
• 1 jar of passata sauce
• 200gr of baby spinach
• Pepper and salt

1. Cook the pasta as per the packet instructions.

2. In a pan cook the onion and garlic with olive oil, add in the crumbled tofu once soft and cook for a few minutes.

3. Add in the spinach, diced tomatoes and pasta sauce and combine. Cook for 5 minutes then stir through your cooked spaghetti.

I have been meaning to make a lime and avocado tart for years and I got inspired by my Mor Life Alkalising greens powder in Lime flavour to finally make it happen!

Here is the recipe if you want to make it too!

Raw Vegan Avocado Lime Tart 

• crust:
• 1 cup of pitted dates
• 1 cup of raw almonds
• 2 tbsp of cacao (optional)
• 1 tbsp of coconut oil
• Water as needed
• filing:
• 3 medium avocados
• 1/3 cup of maple syrup
• 1/3 cup of melted coconut oil
• 1.5 tbsp of @morlife Alkalising Greens Powder in Lime flavour
• 3 limes juiced

1. For the crust mix all the ingredients in a food processor, press down in a tart mould and keep in the freezer.
2. Mix all the filling ingredients in your food processor and pour on top of your chocolate crust.
3. top with lime slices
4. Keep in the fridge to set for one hour minimum.

You don’t have to celebrate Easter to make these brownies- just cut them in squares!

I for once decided to make a more simple brownie without using sweet potato or chickpeas in them haha

Vegan brownies with date caramel sauce

Brownies:

• 3/4 cup of wholemeal flour
• 3/4 cup of raw cacao powder
• 1 tsp of baking powder
• 3/4 cup of stevia or any other sweetener
• 1 tsp of vanilla extract
• 3/4 cup of melted coconut oil or vegan butter (I used coconut oil)
• pinch of salt

1. Pre-heat your oven to 175 degrees Celsius and line a small brownie tin with baking paper.
2. Mix all your ingredients together starting with the dry then the liquids.
3. Pour into the tin and cook in the oven for 20 minutes at 175 degrees.
4. When taken out of the oven place on a cutting board and cut the egg-shapes using an egg-shaped mould or a knife then leave to cool.

Date Caramel:

• 1 cup of pitted dates (Best to use Medjol dates)
• 1/2 cup of tahini
• 1/2 tsp of vanilla extract
• water as needed to make it runnier if required.

1. Soak your dates for 5 minutes or so in boiling water to soften;
2. Drain and blitz them in a high-speed blender or food processor;
3. Add the vanilla and tahini;
4. Add water if required.
5. Layer on top of your brownies

Optional: chocolate sauce ( made using coconut oil, maple syrup and cacao or just melt some dark chocolate)

I hope you like my 2 Easter -themed recipe. I would love to find out if you made any over the long weekend. Mine will be spent camping hopefully and eating chocolate and hot cross buns with my family. You can see more of my recipes on @healthyfrenchwife xx

Easter is coming soon and Carrot Cake is a great option for Easter to get a little break from all the chocolate! Plus Carrot cake is probably my favourite cake. I love mine with walnuts but you could leave them out. This cake is vegan, oil-free and low sugar but feel free to tweak it to your own diet requirement (change to GF flour or add a bit more sugar if required). The icing is vegan and looks the best on the day as it can dry and turn a darker colour when left out so best adding the icing just before serving.

Healthy Vegan Carrot Cake with Cashew Vanilla Icing 

• 2 cups of wholemeal flour
• 2 tsp of baking powder
• 2 tsp of flaxseed powder
• 1 1/2 cup of nut or soy milk (add more if dough seems too dry)
• 2 large carrots grated
• 1/2 cup of coconut sugar
• 1/3 cup of chopped walnuts (optional)
• 1/2 tsp of mixed spice
• 1 tsp of nutmeg powder
• 1 tsp of vanilla powder
• 1 1/2 tsp of cinnamon
• Pinch of salt

1. Preheat your oven at 175degrees Celsius.
2. Line a cake tin with baking paper.
3. In a mixing bowl, add in the dry ingredients together and mix.
4. Add in the wet ingredients and mix slowly.
5. Grate the carrots and fold them gently with the dough.
6. Pour in your cake tin and cook for 50-60 minutes at 175degrees.
7. Leave to cool down before adding my cashew vanilla icing and extra walnuts.

Cashew Vanilla Icing 

• 1 cup of soaked cashews
• 1 tbsp of coconut oil
• 1 1/2 tsp of vanilla powder or
• 4 tbsp of water
• 2 tbsp of maple syrup or stevia (I used stevia this time)

1. Soak your cashews in water overnight and drain and rinse.
2. Mix in a blender with the other ingredients until creamy and smooth.
3. Add more water if required.
4. Place in the fridge for 30 minutes before pouring on top of your cake when cooled down.

I hope you enjoy this vegan carrot cake recipe and let me know if you make it for Easter on Instagram @healthyfrenchwife

So I might not be good at writing with icing on cakes or donuts (I am never doing that again- almost drove me crazy!!) but I am good at baking vegan donuts! I hope you will like this recipe. I used them to announce my pregnancy (Duh!) and a few of you wanted the vegan vanilla donut recipe or the coconut icing recipe so here it is!

These donuts healthier than normal donuts, vegan, refined sugar free (not counting the 100s and 1000s sprinkled on top!) and perfect for little kids. I am sure they could be made gluten-free by using GF flour. Also I didn’t use artificial food coloring for the icing but used blue spirulina and beetroot powder (you can buy it in health food shops or online).

If you do not have donut moulds you could make them into cupcakes/muffins.

Vegan Baked Vanilla Donuts with Coconut Icing Recipe:

Makes 12 donuts:

Donuts:

• 2 cups of wholemeal flour (or flour of choice apart from buckwheat or coconut flour)
• 3/4 cup of stevia powdered sugar
• 2 tsp of baking powder
• 1 1/4 cup of soy milk or milk of choice
• 2 tbsp of melted coconut oil
• 2 tsp of pure vanilla extract
• vegan butter for greasing the donut moulds.

Icing:

• 1 can of coconut cream refrigerated
• 1/2 tsp of beetroot powder
• 2 tbsp of stevia powdered
• 1/4 tsp of blue spirulina.

1. Pre-heat your oven to 200 degrees Celsius and put your coconut cream in the fridge if you haven’t done so already. (Tip: I always keep one can in the fridge)
2. Grease your donut moulds with vegan butter.
3. In a mixing bowl, mix the flour, stevia and baking powder together.
4. Add in the vanilla, soy milk and mix it together.
5. Add in the coconut oil and pour in the moulds almost to the top.
6. Cook in the oven for 15-20 minutes or until light golden.
7. Leave them to cool down for one hour out of the moulds
8. For the icing, scoop the hard coconut cream from the top of the can and divide into 2 bowls (if you wish to have the blue and pink- or one bowl otherwise).
9. Add in 1 tbsp of stevia in each bowl and the beetroot/ blue spirulina powder. Whisk well and dip each donut in the cream. Use a spoon if needed to spread the icing. Best eaten on the day or ice them just before serving.

Let me know if you make my vegan vanilla donut recipe or tag me on Instagram @healthyfrenchwife

This is a clear winner for all the lovers of peanut butter out there. I absolute love peanut butter (have it on toast most busy mornings!) and I really liked this bread I made using Mayvers Protein peanut butter!

I think you would love this peanut butter and chocolate chips bread recipe too. And as always my recipes are low-sugar, low-fat, vegan but delicious! Tag me @healthyfrenchwife if you make this recipe! xx

Protein Peanut Butter Choc Chip Bread 

• 1 ¾ cup of wholemeal flour

• 1 cup of Mayvers Protein peanut butter

• 2 tsp of baking powder

• ½ cup of sweetener (I used stevia powder)

• 1 tsp of vanilla essence

• 1 ½ cup of nut milk of your choice

• ½ cup of dairy free choc chips 

1. Preheat your oven to 200 degrees Celsius and line a loaf tin with baking paper;

2. Mix the flour, baking powder and sweetener together.

3. Then add the vanilla, peanut butter and nut milk. If your peanut butter is very dry add more milk if required)

4. Fold in the chocolate chips and spoon the batter in your tin.

5. Top with more chocolate chips and cook for 30 minutes at 200 degrees Celsius.

This yummy loaf is vegan, healthy and low sugar. I made it to share with my dad who is still visiting us. I love making sweet loaves and I know you do too because they are always the most liked and saved recipes.

So without further ado here is the recipe. I have not tried to make it gluten-free but you can try it with a gluten-free baking flour.

Vegan Matcha Loaf with Raspberry Chia Jam

Ingredients:

• 1 ½ cup of wholemeal flour
• ½ cup of oats
• 1 cup and 2 tbsp of nut milk of your choice
• ¼ cup of stevia or sweetener of choice
• 2 tsp baking powder
• 1 tsp vanilla essence
• ½ tsp apple cider vinegar
• 2-3 tsp of matcha powder depending on taste.
• ½ cup of frozen raspberries
• ½ cup of raspberry chia jam (recipe below)

1. Pre heat your oven to 200 degrees Celsius and line a loaf tin with baking paper.
2. In a mixing bowl, mix together the flour, oats, sweetener, baking powder and matcha.
3. Add in the wet ingredients (nut milk, apple cider vinegar, vanilla) and fold gently together.
4. Pour half the batter in the tin and drop some frozen raspberries.
5. Spread a layer of chia jam on top and then pour the remaining matcha batter on top.
6. Top with extra raspberries.
7. Cook for 55-60 minutes at 200 degrees Celsius.

Raspberry Chia Jam:

• 2 cups of frozen raspberries
• 1 tbsp of maple syrup
• ½ tsp of vanilla essence
• 3 tbsp of chia seeds (white preferably)

1. In a saucepan on medium heat defrost the raspberries until they become soft and juicy or about 5 minutes.
2. Add in the maple syrup and vanilla and puree the raspberries with a wooden spoon.
3. Once the raspberries are mostly liquid, add in the chia seeds and remove from the heat.
4. Pour into a glass container and leave to set.
5. Keep in the fridge for a few days.

(Chia jam doesn’t have as much sugar as normal jams so it doesn’t keep as well)

The recipe is finally here for this amazing and delicious raw vegan tart. Made only from natural ingredients it makes a great dessert with a bit of health and less guilt! We all loved it. Taste a bit like Snickers but even better I think hehe

Chocolate Caramel Peanut Tart Recipe:

Ingredients:

• BASE:
• 1/2 cup of pitted dates
• 1 1/2 cup of raw almonds
• 1 cup of oats or desiccated coconut for gf
• 2 tbsp of melted coconut oil
• 2 tbsp of cacao
• 2 tbsp of water
• CARAMEL LAYER:
• 1 cup of pitted dates soaked 5 minutes in hot water to soften.
• 1/4 cup of tahini
• 1/4 cup of crunchy or smooth peanut butter
• 1 tsp of vanilla essence or powder.
• 2 tbsp of melted coconut oil
• 3 tbsp of water from the soaked dates.
• 2 tbsp of roasted peanuts
• 50/100gr melted vegan dark chocolate to top or homemade raw chocolate (2 tbsp coconut oil/ 2 tbsp cacao/ 2 tbsp maple syrup)

Steps:

1. In your food processor, mix the dates and oats together until fine.
2. Add in the dates and mix them with the rest then add the other ingredients one by one until it forms a sticky dough. Add a tiny bit more water if required.
3. Press the crust in a tart mould lined with glad wrap with your fingers and place it in the freezer.
4. Make the caramel layer by soaking the dates in hot water then drain them but keep the water for later. Blend them in your food processor adding all the other ingredients until it forms a thick gooey caramel paste.
5. Spread the caramel layer on top of the crust and sprinkle some peanuts on top.
6. Place it in the freezer for 60 minutes and then remove it from the freezer.
7. Melt some dark chocolate to drizzle on top.
8. Keep it in the fridge.

Creamy vegan chocolate fudge with 3 ingredients- need I say more?

I have made this recipe a few times as it does not require a blender or food processor and is a perfect light cold chocolate treat for summer evenings.

I topped mine with almonds but you could also use hazelnuts, pecans or dried fruit.

Ingredients:

• 1 can of coconut cream (the whole thing)
• 200gr of quality dark chocolate melted
• 1 handful of nuts

and that’s it! and it is as easy to make.

1. In a bowl mix with a spoon the full can of coconut cream (400ml) and the melted dark chocolate.
2. Pour into a cake tin of your choice lined with baking paper or glad wrap.
3. Top with crushed and whole almonds or any other nuts.
4. Leave to set in the fridge for a few hours or in the freezer. It is creamy so better not leave it out too long out from the fridge.