Easy Olive Tapenade Recipe

Easy Olive Tapenade Recipe

They are a bit of a marmite food – olives, yay or nay? I hated them until this recipe gave me a taste for them, but it still took me a while to be able to eat them whole – love them now though 😍!⁣

This is another of my favourite dips for picky dinners, and is also delicious spread on toasted bread (ciabatta or sourdough 😍) with Italian food, or stirred through pasta for a quick lunch. Its also a great way to use up leftover olives from antipasti dinners / party spreads etc. The recipe below is just a guide, fresh and even stuffed olives etc all work well too, use whatcha got!👍🏻⁣

340g jar of green olives, drained (I get them from tesco)⁣
340g jar of black olives, drained⁣
A good glug of olive oil⁣
A good lunch of salt⁣
1 large garlic clove⁣
Handful if fresh herbs, I usually use parsley ⁣

Bung everything in the food processor until its all finely chopped (or you could finely chopped everything by hand). Enjoy! L x

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Simple Toasted Seeds

Simple toasted seeds – these are absolutely delicious sprinkled on salads or just as a snack and are so easy they are barely a recipe!
Heat up a frying pan and add a small handful of sunflower seeds and a small handful of pumpkin seeds and toast, stirring for a few minutes, then add a shake of sesame seeds and toast until they are lightly coloured. Remove to a bowl and stir over 1-1.5 tablespoons of soy sauce so they are all coated. Store when cooled in an airtight jar, they last for ages 👍🏻 L x

#vegan #veganuk #veganrecipes #lesswaste #lesswastefamily #homemade #seeds

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Vegan Dandelion Honey

When life gives you a field of dandelions (and a willingness to temporarily turn a blind eye to an eye watering amount of sugar 😂)… make dandelion honey! The recipe is the ‘best vegan dandelion honey’ from @plantepusherne – so delicious ❤
I can’t wait to try and make my nans honey cake recipe with it, just need to work out how to veganise the rest of the recipe! L x

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Sun Dried Tomato and Butterbean Pate

I made this quick and simple #vegan paté as one of the dips for a picky dinner this week and it was super popular, even with the kids called it tomato houmous and slathered it on toast the next day, so I think it’ll be a regular here from now on!⁣

Sundried tomato & butterbean patè recipe…⁣

Ingredients:⁣
400g tin of butterbeans⁣
10 pieces sun-dried tomatoes (from a jar)⁣
2 tbsp oil from the tomato jar⁣
1 garlic clove⁣
Juice of 1 small lemon⁣
5 sprigs fresh thyme (stalks removed)⁣
3 tbsp water⁣
Salt and black pepper⁣

Method: ⁣
1) Add all ingredients to a food processor and process until smooth. ⁣

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No Oil Vegan Oatmeal Raisin Cookies

Filling our tummies this week with these yummy Vegan Oatmeal Raisin Cookies that are just perfect warm from the oven with a cuppa ⁣(makes 12).

Ingredients:⁣
1 cup oats⁣
1 cup cornflakes or wheat flakes (or just another cup of oats)⁣
1/4 cup of oat flour⁣
Half a teaspoon baking powder⁣
1 tsp cinnamon⁣
Half a cup of maple syrup⁣
2 tsp almond butter ⁣
1/4 cup of raisins ⁣

Method:⁣
1) Preheat oven to 180*C. Add quarter cup oats to food processor and blend to flour. ⁣
2) Add all other ingredients except raisins and process until combined. ⁣
3) Stir in raisins. ⁣
4) Drop teaspoons of mix onto a baking tray and flatten into cookies. ⁣
5) Bake for 15 minutes. ⁣

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Vegan Banana Nice Cream

2 chopped and frozen bananas, a tablespoon of almond butter and a teeny pinch of salt, and food process until you have the dreamiest creamiest ice cream you ever did want 😍 I’d forgotten all about this until the sunny weather had us craving something frozen! Not so much now its back to alllll the rain but I thought I’d share it with you anyway cos I forgot last week 😂 L x

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Vegan Caramelly Apples Recipes

Favourite snack around here at the moment… Caramelly apples – Almond butter mixed with a bit of water, then maple syrup, a pinch of salt and a sprinkle of cinnamon, with apple slices to dip! ❤
We make a chocolatey version with cacao for with berries too 😍 What do you love to snack on? Always looking for ideas since we stopped buying packaged stuff. L x

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Vegan Spiced Tea Loaf Recipe

Vegan Spiced Tea Loaf Recipe:

One of my favourite bakes at the moment! I’m not usually a fan of dried fruit but soaking the sultanas leaves them plump, juicy and so delicious in this lightly spiced loaf cake. It is just perfect with a cup of tea, and is fast become a regular bake for us as it is pretty darn healthy too (which is always a bonus given the amount of cake breastfeeding hunger is making me eat 😂👍🏻).

It is perfect for allergy sufferers too, being made with wholewheat flour (sorry gluten free folks) and no dairy, eggs, refined sugar, oil, soy or nuts👍🏻 ⁣

Ingredients:⁣
250ml (1 cup) strong hot tea (I use rooibos)⁣
225g (1½ cups) sultanas⁣
60g (1/4 cup) coconut sugar⁣
225g (1⅔ cups) wholemeal flour⁣
2 tsp baking powder⁣
1 tsp ground mixed spice⁣
3 tbsp water⁣

Method:⁣
1) Soak sultanas in tea for at least half an hour. ⁣
2) Preheat oven to 160*C.⁣
3) Add the flour, sugar, baking powder, and mixed spice to the bowl.⁣
4) Add the sultana / tea mix to the bowl, along with the water.⁣
5) Mix everything thoroughly.⁣
6) Pour the cake batter into a loaf tin, and smooth the top. ⁣
7) Bake in the centre of the oven for approx 1 hour, until an inserted skewer comes out clean.⁣

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