Slow Cooker Vegan Rice pudding

This is a recipe I adapted from a regular recipe I was given and it turned out wonderfully, it reminded me of canned rice pudding and was a really nice treat. not to be eaten a lot as it does contain sugar and is full of carbs, but for when comfort food calls, this hits the spot. Feel free to sub the Rice milk for a milk of your choice, If you use soya, or regular milk the Oat cream is not essential as it will be creamy enough.

Vegan Gluten Free Carrot cake cupcakes.

These are absolutely delicious and I adapted the recipe to make them gluten free, they are really moist and light and much too edible, I wanted to eat them all in one day, they lasted two! so do not ask me how well they keep as they do not last that long.

Vegan gluten free pancakes number 2

As promised, I managed to find the recipe for the other pancakes I make, I find these tend to be a bit lighter, I like to add sliced banana or dark chocolate chips to it, they are nice plain though with maple syrup or agave nectar.

Stuffed Chillies in Walnut Sauce

I am a bit of a chilli fan! I grow my own and we eat them with most everything. This is a recipe from the Vegan Society that we like to eat, it's healthy and tasty.  

Cannellini and Tuna mash

This is another of MrsMittens' recipes. I really want to try it as it sounds delicious. The ingredients will be on my shopping list for the next time we go to Morrisons!

Vegan gluten-free pancakes

These are lovely pancakes: quick and easy to make, I have another recipe somewhere I will find for you also, you can try making one batch of each and choose your favourite. I just can't find the recipe just now, hehehehe!

Vegetable Goulash

This is another of MrsMittens favourite recipes, I haven't tried it yet but it sounds delicious, she assures me it is good and quick and easy to make. I think this is definitely one to try soon.

Vegetable Goulash

Crisp orange shortbread

This is a really nice recipe and really easy to use I found it on BBC Good Food website. I would recommend giving it a try if you like shortbread. It is equally good without the orange, just add a small amount of vanilla extract. I needed a little water to get it to bind, but be careful you don't want it wet.

Mrs Mittens banana oat cakes

These are wonderful, this recipe was sent to me by MrsMittens, it is quick and easy and tastes delicious. Also great for someone not so skilled in the kitchen.

Gluten-free vegan Banana Loaf

This a recipe sent to me by MrsMittens that she enjoys as a treat, it is easy to make and tastes great. Just be careful not to eat it all at once.

Vegan sugar cookies

These are great as an occasional treat and my friends and family that have tried them love them. I adapted the recipe from one I found online so that it was gluten free, and I use butter in the recipe as I tolerate it and am not Vegan, but if you do not eat it a good dairy free margarine does just as good a job. You can add what ever flavours you want, maybe dusting with cinnamon sugar or icing, if you're feeling especially energetic you could colour your icing.

We tried making our own 'Jammy Dodgers' out of this recipe, they tasted great but were very fragile and did not firm up, so be careful if like me, you have a habit of coming up with crazy ideas, hehehe!

Carrie's Moroccan Style Stew.

This is a recipe that I came up with quite unintentionally. I had a lot of bits and pieces in the cupboards and in the fridge, so decided I would try and make a stew and this is what I came up with, measurements are approximate feel free to alter quantities as appropriate. This served my husband and I twice. It was really good and worth the long cooking time. If you would rather use a slow cooker I should imagine you could throw all the ingredients in together and cook for 3-4 hours until the chicken is tender and the vegetables cooked through.

Egg, Dairy and Gluten free Chocolate Cupcakes

This is a recipe I came up with after reading a variety of recipes for vegan cupcakes they are easy to make and taste great, my mum and husband enjoy them and they do not have any dietary restrictions.

They are light and fluffy and often half of one of these is enough so you may want to make them in smaller fairy cake liners, this will obviously make more cupcakes, but you can share them with friends and relatives, they will thank you I am sure.

They do not seem to last as well as the regular cupcakes do and I am yet to try freezing them. I will try that soon and let you know if it is succesful.

Gluten-free Goddess' egg, dairy and gluten free mayo

This is a wonderful recipe I found on blogger by Gluten Free Goddess for those of us who cannot, or choose not to, eat eggs or dairy and gluten. I use rice milk and my husband who is a bit of a perfectionist with food enjoys it.

It is easy to make either in a food processor or by hand. I usually do it by hand and find I manage fine but if you don't mind cleaning the food processor bowl it will take a lot less effort, just be careful not to over work it.

It is best chilled for around an hour before consuming and lasts a couple of days in the fridge, I wouldn't recommend trying to keep it any longer than that though. Click here for the full article and many more wonderful recipes, this lady is amazing and I have many recipes that I use frequently that she has been kind enough to share, have a browse of her site and you will get lots of wonderful ideas.

Egg-Free Olive Oil Mayo Recipe


-= Ingredients =-
Choose your favorite.
You'll need;
1 -2 tablespoons chilled organic raw tahini, as needed
2 -3 tablespoons clean tasting apple cider vinegar
3 -6 tablespoon cold plain rice, nut or hemp milk
1 -2 teaspoons honey or raw agave nectar, to taste
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon xanthan gum
1/2 cup extra virgin olive oil
Optional - a dab of your favorite mustard

-= Instructions =-
This recipe is a flexible template. Start with the lesser amounts and add a little more if you need to adjust thickness or for taste.

In a small mixing bowl (or food processor) place 1 tablespoon of the raw tahini, 2 tablespoons vinegar or lemon juice, 3 tablespoons non-dairy milk, sea salt, paprika, xanthan gum (and mustard, if using) beat/process to combine (I used a good hand mixer).

While the mixer or processor is running, start pouring the olive oil into the bowl in a thin, steady stream. After you have added all the oil, do a quick taste test to see if it needs more salt, acid or sweetness. Continue to beat or process until the mixture gets creamy and starts to thicken.

Here's the tricky part- you want it to emulsify and thicken but if you beat it too long, it can fall apart. When in doubt, stop the beating and check it. It will not be as thick and gelatinous as commercial mayo- more like a thick, creamy salad dressing.

If you have trouble getting it to thicken try drizzling in more vinegar or lemon juice. Or more mustard. That usually brings it around rather quickly.

Chilling it also thickens it, one reason (besides flavor) I use a good extra virgin olive oil in my mayo. Extra virgin olive oil is a heart-healthy monosaturated fat that becomes semi solid in the fridge. So make your mayo ahead of time, cover and chill it for best consistency.

Use within two days for best taste.

Makes about 3/4 cup.

Read more: http://glutenfreegoddess.blogspot.com/2009/07/egg-free-olive-oil-mayo.html#ixzz1Id65yn2y