recipes and ideas for living a more simple, beautiful life.
Cart 0

RECIPES & BLOG — VEGAN

BEETROOT, BLACKCURRANT AND LEMON SMOOTHIE

Eleanor Ozich BREAKFAST DRINKS SWEET DELIGHTS VEGAN VIVA COLUMN

BEETROOT, BLACKCURRANT AND LEMON SMOOTHIE

Softly scented with cinnamon, this vibrant, glowing smoothie is creamy and invigorating. The sweet and tangy blackcurrants balance out the earthy beetroot, while the squeeze of lemon juice provides a zingy punch. Moreover, it's a great pick-me-up for when you're feeling a little flat, and takes mere minutes to throw together.    Find the recipe in this week's column for Viva. x

Read more →


VEGAN CITRON TART WITH AN OAT SHORTBREAD CRUST

Eleanor Ozich SWEET DELIGHTS VEGAN

VEGAN CITRON TART WITH AN OAT SHORTBREAD CRUST

Might I suggest you try this recipe for citron tart? It's silky, lemony filling is lightly sweet, and encased in an oat and coconut oil shortbread crust. The best part? it comes together in less than ten minutes.  For the crust:2 1/2 cups rolled oats5 tbsp coconut oil, melted3 tbsp maple, honey or rice malt syrupa pinch of sea salt For the filling:1 cup cashews, soaked for at least 2 hours then drained well1/2 cup coconut cream4 Tbsp pure maple syrup1/2 cup lemon juice½ cup coconut oil, melted2 tsp pure vanilla extract For topping:Freeze dried raspberriesSlices of lemon To make the...

Read more →


MAGICAL TWO INGREDIENT CHOCOLATE MOUSSE

Eleanor Ozich SWEET DELIGHTS VEGAN

MAGICAL TWO INGREDIENT CHOCOLATE MOUSSE

Did you know that chickpea brine can be whipped until light and fluffy, just like egg white? Combine with melted dark chocolate, and voila! you have the most lusciously decadent vegan chocolate mousse! Begin by melting 140g dark chocolate over a double boiler. Place the brine from one can of chickpeas in a bowl, and whip for about 5 minutes, or until soft peaks form. Fold in a third of the melted chocolate, and then continue to slowly fold in the remaining, the less folding you do, the lighter the mousse will be. Spoon in to small jars, and top...

Read more →


DECADENT CHOCOLATE FUDGE BARS

Eleanor Ozich SNACKS & STARTERS SWEET DELIGHTS VEGAN

DECADENT CHOCOLATE FUDGE BARS

Chocolate lovers! here's a quick, decadent recipe you might like to try and share with your friends. Combine the following ingredients in to a food processor: 1/2 cup melted coconut oil or unsalted butter, 1 cup pitted medjool dates, 1/4 cup coconut cream or cream, 1 cup cocoa or cacao, 1/2 cup ground almonds, 2 tsp vanilla extract, and a pinch of sea salt. Process for twenty seconds or so, then press the mixture in to a loaf tin lined with baking paper. Pop in the fridge or freezer to set for at least two hours, slice in to bars,...

Read more →


COCONUT CHIA PUDDING WITH PASSIONFRUIT

Eleanor Ozich BREAKFAST SWEET DELIGHTS VEGAN

COCONUT CHIA PUDDING WITH PASSIONFRUIT

I'm sure the world doesn't need another chia seed pudding recipe, but I couldn't help myself, as this variation is so easy (and pretty!). The recipe calls for coconut cream and a touch of maple, although just enough to enhance without being overly sweet. The most delicious inclusion, however, is a spoonful of fresh, tangy passionfruit. It's beautiful, vibrant and lusciously creamy, you might like to try it this weekend? Eleanor x 3/4 cup coconut cream1/2 cup filtered water1 tsp pure vanilla bean paste2 tbsp maple, or honey 3 tbsp chia seedsfresh passionfruit to serve   Combine all ingredients in a...

Read more →