Hi Hi Hi everyone!
Today I have for you the long awaited Cake hunt ( sugar free and vegan of course ).
I promised a while back that I would test out and investigate some locations for sugar free cake for you all to go out and try – and here we are! The first part in many to come..
To be honest, I thought we would fall short and not be able to find anywhere to get this elusive Sugar free, vegan cake, but lucky us – there are actually more places than I think any of us ever realised..
All it took was for me to grab a friend, and do a little google search and now here we are 😛
All of the places I visited were refined sugar free, so if you have just cut out refined sugars there is plenty options for you in the London area.
-Take lots of pix
(f or evidence to show unbelieving friends, and convince them to join your sugar free side hehe )
-Check all ingredients properly, and ask the waiters
( don’t get over excited like me and miss some key information )
I really do hope you enjoy the video, me and hayley had an amazing time eating all that cake.
Please do give the video a LIKE if you did, share to your friends and SUBSCRIBE for more content like this in future.
Love and light
It has been a while since I posted up a recipe for you all.
Since posting the video above , this Shepherd’s pie has been highly requested so here it is:
(I know the video doesn’t match the recipe down below but I forgot to bring the recipe with me, so I tried to quickly write it down by memory haha but trust me this one here is more flavourful and better haha)
If you decide to make it let me know how it turned out 🙂
(also if you are a total beginner at cooking, I have done my best to make the instructions as detailed as possible, but just know this might take you a little longer than an hour and 10minutes to make.)
VEGAN LENTIL SHEPHERD’S PIE
( you will need a large casserole dish, measuring cups, foil and pots for this recipe)
- 0.75LB White potatoes ( I use Maris pipers)
- 0.75LB Sweet potatoes
- 1/3 cup unsweetened almond milk (plant milk)
- Pinches of Sea Salt (optional)
- Pinches of Thyme (optional)
- 3/4 cup Lentils. (can mix red/ green)
- 1 1/2 Tbsp Coconut oil
- 1/2 cup chopped Carrots
- 1/2 chopped Red Onion
- 1 tbsp Garlic powder
- 1 cup chopped Spinach
- 2 cup sliced Mushrooms
- 1/4 tsp Thyme
- 2 tbsp Whole flour
- 1-2 cups Veggie broth
- 1/2 cup Sweetcorn
- 1/2 cup Peas
- 1 tsp All purpose seasoning ( add more of less depending on what you like)
- 1 tsp Sea salt ( add more of less depending on what you like)
Start with boiling all your potatoes in a Large pot, to do this slice all potatoes in half and place in pot, fill with cold water up till it is just covering the potatoes. Cook on high heat until starts to bubble and boil, turn down to a medium/ low heat and boil until soft (roughly for 15 -20 minutes).
- Place Lentils in a pot with 2 1/2 cups of water and boil for 15-20 minutes.
- Preheat over to Gas mark 5 (375F)
- While everything is boiling take this time to chop up your vegetables if you haven’t already. Then get another large pot and heat the Coconut oil up on a medium heat, add the carrots, onion, garlic, spinach, mushrooms, all purpose seasoning, sea salt and thyme and simmer till vegetables are soft.
- Sprinkle 1 tbsp of flour onto your vegetables and mix, cook this for about a minute and add the second spoon, mix and cook for another minute.
- Slowly mix in your Veggie broth to this to make a slightly gravy consistency. When your gravy is made add peas, sweetcorn and cooked lentils. Simmer this for another 5 minutes. (make sure the mixture is not dry, add a little more water if so)
- Grab your casserole dish and pour in the Veggie gravy mixture.
- Grab your large pot of boiled potatoes and pour out excess water. Add Unsweetened Almond milk and mash together.
- Once mash is free of lumps (unless you like your mash lumpy..) spread evenly onto your Veggie gravy mixture in the casserole dish. Cover with foil and place into the middle shelf of your oven. Bake for 25 minutes. Once 25 minutes is up, safely remove foil and place casserole dish back in oven on the top shelf for 5-8minutes.(until mash has slightly browned)
- Now your food is ready sprinkle on top salt and Thyme (optional) and serve.
You can store this for up to around 3 days and reheat with a little water, so it doesn’t dry out.
How is everyone doing on these nice sunny and hot days.
I love them, I grow them, I eat them.
Plant are literally my life force haha.
One day i hope to even own a massive plot of land so i can grow a permaculture forest 😀
So, I decided to make a video of me repotting some of my amazing plants, while having a lil chat about how therapeutic the whole experience is for me and some other life topics.
Here I decided to leak a little bit of what i’m all about and my back story, without going into any crazy details… I’ll leave that till a later date.
I really hope you enjoy and guess what 😀 I love plants so much that this September I have applied to join a Horticulture course at college. Should be interesting.
If you enjoy the beauty, the art and all the life of plants then comment below or on the video and let’s talk plants. 😀
Love and light
I present to you some delicious Sugar-free Vegan Plant based meal ideas for you to try out for a day.
If you would like to have a more in depth, hardcopy of the recipes, they will be posted here on the site over the following weeks. :