Deliciously Ella - Cacao & Almond Energy Balls Deliciously Ella 2026-09-27 | Deliciously Ella - Cacao & Almond Energy Balls
Spiced Peanut Sweet Potatoes & Edamame Dip | Vegan | Deliciously Ella Deliciously Ella 2019-07-14 | Saying goodbye for a few months with one of my favourite recipes - our Spiced Peanut Sweet Potatoes with a Creamy Artichoke & Edamame Dip. I'll miss you all but you'll find loads of recipes, just like this one, in The Plant-Based Cookbook and new ones added to our app every week... Cookbook: amzn.to/2WPGDejFor the Spiced Peanut Sweet Potatoes:- 2 large sweet potatoes- 2 tablespoons olive oil- 2 teaspoons ground ginger- 2 teaspoons ground cinnamon- 2 teaspoons ground cumin handful of parsley, chopped- 1 heaped tablespoon black sesame seeds (normal sesame seeds also work – you’ll just need to toast them)- salt and pepperFor the Dressing- 2 tablespoons date syrup or maple syrup- 2 tablespoons sesame oil - 2 tablespoons of creamy, smooth peanut butter- Juice of 1⁄2 lemonFor the Creamy Artichoke & Edamame Dip- 150g frozen edamame beans- 160g artichokes from a jar (drained weight)- 1 × 400g tin of butter beans, plus the water from the tin- 1 tablespoon smooth almond butter- 1 teaspoon lemon juice- 1 garlic clove- 2 tablespoons tahini - salt and pepper
Three Vegan Breakfast Smoothies | Deliciously Ella Deliciously Ella 2019-07-07 | My three fave, super speedy smoothies - all vegan, all delicious and all just so quick! Cashew & Brazil Nut Smoothie (serves 1) - 1banana, frozen or fresh, peeled- 100g frozen mango - A handful of fresh spinach - 2 brazil nuts- 3 cashews- About 200ml of almond milkBanana & Almond Shake (serves 2)- 2 ripe bananas, peeled - 350ml almond milk- 6 medjool dates, pitted- 2 heaped teaspoons almond butter- 2 small teaspoons of cinnamon Mango, Pineapple & Avocado Smoothie - 1 ripe avocado, destoned - 100g frozen mango - Juice of half a lime - 100ml pineapple juice- 100ml coconut milk (from a carton, not a tin)Method for them all: Place all of the ingredients into a blender and pulse until smooth. To make them cooler, add ice. To make them thicker and more filling add some oats and shelled hemp seeds
Courgette & Red Pepper Muffins | Vegan | Deliciously Ella Deliciously Ella 2019-06-30 | These Courgette & Red Pepper Muffins are one of our go-to savoury breakfasts, they're the dream on busy weeks and such a nice change from toast! They're vegan, easy to make gluten free, packed with veggies, spices and loads of flavour. Find the recipe in the breakfast chapter of The Plant-Based Cookbook and the ingredients list below... Cookbook: amzn.to/2WPGDejMakes 12 Vegan Courgette & Red Pepper Muffins- 2 medium courgettes- 1 red Romano pepper (90g)- a handful of basil leavesDry ingredients - 250g spelt flour- 50g plain flour (we use a gluten-free one)- 1 teaspoon baking powder- 2 teaspoons bicarbonate of soda - 1 teaspoon ground coriander- 1 teaspoon ground cumin- 1 teaspoon paprika- salt and pepperWet ingredients - 280ml almond milk- 65ml rapeseed oil- 1 tablespoon apple cider vinegar
Whole Roasted Cauliflower with Creamy Harissa Dip | Deliciously Ella Deliciously Ella 2019-06-23 | For the Cauliflower:- 1 large cauliflower - 1 tablespoon olive oil - Pinch of sea salt- Handful of pistachios- Handful of pomegranate seedsFor the drizzle- 4 tablespoons tahini (you want this to be smooth and creamy - 4 tablespoons almond milk - 2 teaspoons date syrup - Pinch of sea salt Harissa Dip - 3 tablespoons harissa paste - 250g cashews, soaked for at least 4 hours - 250-300ml almond milk (or oat milk)- pinch of salt MethodPreheat the oven to 180c, fan setting. Place the cauliflower in baking tray with a good drizzle of olive oil and a pinch of salt.Bake for an hour to an hour and a half, depending on how big it is, until it's crispy on the outside and tender on the inside.Mix the dressing together, until it's smooth and creamy.Once cooked, spoon the drizzle over the cauliflower and sprinkle with crushed pistachios and pomegranate seeds. For the harissa dip:Place the cashews in a bowl of water, and leave to soak for at least 4 hours. Once soft, drain the cashews and place into a food processor with the rest of the ingredients.Pulse until smooth, adding a little more milk if needed until you reach the consistency you like best.
Peanut Butter & Chocolate Cupcakes | Vegan | Deliciously Ella Deliciously Ella 2019-06-16 | These vegan peanut butter and chocolate cupcakes are an amazingly easy, speedy, delicious sweet for anyone looking to do a little baking! They're from our app, where you'll find over 400 plant-based recipes, and you'll find the recipe for them below...For the vegan peanut butter and chocolate cupcakesDry ingredients: - 175g plain flour (we use gluten-free)- 75g coconut or brown sugar - 2 tablespoons of cacao powder - 1 teaspoon of baking powder - 1 teaspoon of bicarb - Pinch of sea salt Wet Ingredients:- Half the liquid from 1x 400g can of chickpeas - 50ml of almond milk - 85ml of maple syrup For the icing - 10 pitted medjool dates - 150g cashews, soaked in water for at least 2 hours - 3 heaped tablespoons peanut butter - 3 tablespoons maple syrup - About 250ml of almond milkMethodPreheat the oven to 180c, fan setting. Line a 12-hole cupcake tray with cases.Mix the flour, coconut sugar, baking powder, bicarb, cacao powder and salt in a large bowl.Once combined, add the almond milk, maple syrup and chickpea water. Mix until a batter has formed.Pour the mixture into the cupcake cases and bake for 25 minutes, until golden. Once cooked, remove from the oven and leave the cupcakes to cool for at least 10 minutes in their tin to firm up.For the icing, drain the cashews and place all of the icing ingredients into a food processor, pulse until smooth, around 10 minutes.Once the cupcakes are cool, use a spoon or piping bag to cover each cupcake in icing.
30 Minute Sun Salutation Flow | Deliciously Ella Yoga Deliciously Ella 2019-06-09 | A classic, simple, juicy sun salutation flow - one of my favourites from our app. We've got over 50 videos on there now, alongside the 400+ plant-based recipes and cookery videos, with a new yoga videos coming every week. Start your free trial now: itunes.apple.com/gb/app/deliciously-ella-app/id1445510165?mt=8
Kale Tahini Salad with Crispy Chickpeas Deliciously Ella 2019-06-02 | This is my favourite summer salad, so easy to make, so delicious and just heaven. My mum and I have been making it together for years and it's still a weekly staple for both of us. Here's how to make it...For the Kale Tahini Salad- Four big handfuls of kale- A handful of pomegranate seeds- A handful of pumpkin seeds- 1 ripe avocado- 2 generous tablespoons of tahini- 1 teaspoon of tamari- 2 tablespoons of olive oil- 1 lime- 1 teaspoon of apple cider vinegar - salt For the Crunchy Chickpeas- 1 tin of chickpeas- olive oil- cumin- saltDetails for both recipes are on our app with over 400 other vegan recipes: itunes.apple.com/gb/app/deliciously-ella-app/id1445510165?mt=8
Vegan Red Lentil Fritters | Deliciously Ella Deliciously Ella 2019-05-26 | These vegan red lentil fritters are one of the most popular recipes on our app and a real favourite at home. I love them served with plain yoghurt (I use a coconut yoghurt), avocado slices and a drizzling of siracha for a little spice.To make 12 vegan red lentil fritters, serves 4 - 150g red lentils- 4 large carrots, peeled and grated - 1 red onion, peeled and finely sliced - 1 large clove of garlic, peeled and chopped - 50g gram (chickpea) flour - 1/2 teaspoon cayenne pepper - 1 teaspoon paprika - 1 tablespoon coconut oil, plus more for frying - Generous pinch of saltMethodPlace the red lentils into a pan of boiling water over a medium heat and cook until soft, about 25 minutes. Drain and place to one side to cool.Once cool, combine all the ingredients in a large bowl and mix well, adding a little dash of water if the mixture feels too dry. Leave the mixture to one side for 5 minutes.Scoop out large spoonfuls of the mixture and form them into patty shapes using your hands. The mixture should make around 12 fritters.Heat some coconut oil in a frying pan, and once the pan really hot, place 3-4 fritters in the pan and cook for 5-10 minutes on each side until golden on the outside and cooked through.
Vegan Peanut Shortbread | Deliciously Ella Deliciously Ella 2019-05-19 | These vegan peanut butter shortbread biscuits are from our app and I am obsessed with them. They're dangerously easy to make, so addictive and just heaven all round. Try switching the nuts around, I love them with almond or cashew butter too. Can't wait to hear what you think of them! To find these and over 400 other plant-based recipes, have a look at our app, it's just 0.99p a month and updated almost daily: itunes.apple.com/gb/app/deliciously-ella-app/id1445510165?mt=8Makes about 12 vegan peanut shortbread bars - 200g roasted peanuts, roughly chopped- 50g plain flour (gluten free or normal) - 150g oat flour- 250g smooth peanut butter - 10 tablespoons maple syrup- 2 tablespoons coconut oil, melted- 200g dark chocolate, optionalMethod Preheat the oven to 180C, fan setting and line a baking sheet with baking parchment.Place the flour, peanut butter, maple syrup and coconut oil into a food processor and pulse until well mixed. Add the chopped peanuts and pulse to mix through.Transfer the mixture to the baking tray and firmly press the mix in, making sure it is evenly spread across the tray. Bake for 10-15 minutes, until golden.Once baked, remove the peanut butter shortbread from the oven and put the tray into the fridge to cool down for 15-20 minutes before cutting into bars - this helps it finish setting.If you're adding the dark chocolate on the top, simply melt the dark chocolate over a very low temperature or pot of boiling water. Once melted, drizzle over the top of the shortbread biscuits.
What Is a Healthy Diet & A Curried Squash & Lentil Bake | Deliciously Ella Deliciously Ella 2019-05-12 | We're talking healthy diets, supplementing and cooking today. Everything we talked about is linked here: blog.cytoplan.co.uk/plant-based-nutrition-guideIngredients- 2 tbsp olive oil- 1 red onion- 2-3 cloves of garlic- 1-inch ginger, grated- 2 tbsp curry powder- 2 cups kale, washed and roughly chopped- 1 cup butternut squash, chopped- ¾ cup green lentils- 2½ cup water or vegetable stock- 1 x 400ml tin of coconut milk- 1/3 cup sundried tomatoes - Toppings: 1 handful coriander, toasted coconut, pumpkin seeds- Salt & pepper, to tasteMethodPreheat oven to 200c. Add 1 tbsp olive oil to a pan and sauté onion until tender. Add garlic, ginger, curry powder and lentils and sauté for a further minute. Add water and bring to the boil. Then reduce heat to a light simmer, cover and cook for 20 minutes, until the lentils are softened, but still with a bite (al dente).While the lentils are cooking, peel and dice butternut squash and place on a roasting dish with 1 tbsp olive oil, salt and pepper. Roast for about 15-20 minutes or until al dente. Leave the oven on.Once the lentils are cooked, turn off the heat and stir in coconut milk and kale. Allow the kale to soften for 1-2 minutes and then stir in the butternut squash.Place mixture into the baking dish used for roasting your squash and bake for 15mins.
A Sweaty 10 Minute Fire Flow | Deliciously Ella Yoga Deliciously Ella 2019-05-05 | When you're short on time and need a little movement in your life! Find all our yoga videos, led both by me and an amazing group of instructors on our app: itunes.apple.com/gb/app/deliciously-ella-app/id1445510165?mt=8
Quinoa & Black Bean Burgers | Deliciously Ella | Vegan Deliciously Ella 2019-04-27 | These vegan quinoa and black bean burgers are a staple in our house, perfect for veggie burgers or used as a delicious patty with a salad. The sautéed red onion and smoked paprika give them loads of flavour. You'll find them on p.132 of The Plant-Based Cookbook and you'll need the below to make them...Makes 6-8 burgers - 1 red onion- 2 garlic cloves- 1⁄2 teaspoon cayenne pepper- 1 teaspoon smoked paprika- 1 teaspoon chilli powder- 150g chestnut mushrooms- 125g quinoa- 1 × 400g tin of black beans- 1 heaped tablespoon plain flour- 1 teaspoon arrowroot- Salt and pepperLet us know if you try them and if you're enjoying the book! If you don't have it yet, you can find it here...amzn.to/2YZF0NM
Carrot Cake | Deliciously Ella | Vegan | Gluten Free Deliciously Ella 2019-04-21 | This vegan carrot cake is one of my favourite recipes from The Cookbook, you'll find it on page 193 and I hope everyone you make it for will love it. It's gluten free, vegan, surprisingly simple and so delicious. The recipe is in the book and you'll need the below to make it... For the cake- 400g buckwheat flour (or plain white flour)- 1 teaspoon bicarbonate of soda- 2 teaspoons baking powder- 200g ground almonds- 400g coconut or brown sugar- 3 medium carrots (about 250g)- 100g raisins- 600ml almond milk- 100g coconut oilFor the icing- 250g cashews, soaked overnight (or for at least 4 hours)- 7 tablespoons maple syrup- 2 tablespoons almond milk- 1 teaspoon ground cinnamonHappy baking and happy Easter!! xx
Simple Cacao Spread | Deliciously Ella | Vegan Deliciously Ella 2019-04-14 | This Cacao Spread is the dream - four ingredients, one pan, so easy, so quick, so delicious. It's vegan, tastes great with breakfast, snacks and sweets and we're just really excited for you to try it. Makes 1 jar:Recipes 200g pitted medjool dates 400ml almond or coconut milk (from a carton not a tin)4 tablespoons cacao powder 1 tablespoon coconut oilPlace the dates in a pan over a medium heat, and cover with 400ml of the almond milk.Cook for about 15-20 minutes, stirring occasionally, until a paste has formed.Add in the cacao powder, coconut oil and final 100ml of almond milk - stir until combined.Once a thick paste has formed, remove from the heat and leave to cool.Once cool, transfer to a food processor or blender and blend until smooth. Adding in a little extra milk if needed, until you reach the consistency you like best. Store in the fridge for about five days. Find this and over 400 more plant-based recipes on our app: itunes.apple.com/gb/app/deliciously-ella-app/id1445510165?mt=8
Apple Banana Spelt Muffins | Deliciously Ella | Vegan Deliciously Ella 2019-04-07 | Really hope you enjoy baking these beauties! They're the sweetest, softest, squiggliest vegan muffins and they couldn't be easy to make either. You'll find them on p.47 of The Plant-Based Cookbook and you'll need the below to make them...- 2 red apples- 3 ripe bananas, peeled- 3 1⁄2 tablespoons coconut milk (from a carton)- 3 tablespoons coconut oil- 230g spelt or plain flour- 200g coconut or brown sugar- 1 teaspoon bicarbonate of soda - 1⁄2 teaspoon baking powder - pinch of ground cinnamonHappy baking! Find The Cookbook here:amazon.co.uk/Deliciously-Ella-Plant-Based-Cookbook-cookbook/dp/1473639212/ref=sr_1_1?crid=45H59ORCE55W&keywords=the+cookbook+deliciously+ella&qid=1554462896&s=gateway&sprefix=the+cookbook%2Caps%2C997&sr=8-1P.S. It's now out in Germany and Portugal, and The US & Canada is coming in a few weeks!
30 Minute Meal Prep | Vegan | Deliciously Ella Deliciously Ella 2019-03-31 | This week we've got the brilliant vegan chef Derek Sarno showing us how to do a high protein 30 Minute Meal Prep with the most delicious pan-fried tofu, broccoli, greens with rice & two peas.(chickpeas and green peas)Serves: 6Prep time: 30 minutesIngredients:2 blocks firm tofu, sliced in half2 Garlic cloves, chopped1 Lg Head of broccoli, trimmedto bite sized florets1 bunch tenderstem broccoli, trimmed1 can chickpeas, strained1 cup fresh/frozen peas200g bag of spinach1 cup brown basmati rice, rinsed2 cups water2 bay leaves 3-4 Tbsp Olive oil1 tbsp Sage and thyme blend1 tbsp Granulated garlic1 tbsp Onion powder1 tsp Smoked paprika1 tbsp tsp Salt, flakesBlack pepperMethod:Preheat oven to 200c (fan) / 375f convection or 400f bake.Heat medium sauce pot on medium high heat. add 1 tsp olive oil, stir and brown garlic for 1 minute. Add rice, pinch of salt and pepper, bay leaves, chickpeas and 2 cups water. Golden rule: 1 part rice, 2 parts water. Cover and bring to a boil. Once boiling, lower heat to the lowest setting, partially cover and cook for 15 minutes. Check by tilting to see how much water is left, then add the peas and cover, cook 2 more minutes until water is evaporated, shut off heat and let rest until ready to eat. Fluff before serving.Place half-cut tofu in a bowl, add oil and seasonings to cover. Massage tofu to coat evenly.In large bowl add trimmed broccoli, 1 tsp olive oil and 1 tsp granulated garlic, pinch of salt and pepper and toss to coat evenly. Repeat same process with tenderstem broccoli.Heat cast-iron pan on medium heat until wicked hot.Add 3 Tbsp oil, add and sear tofu on each side about 1 -2 minutes until well browned (add lil extra oil if needed). Remove from heat, place cooked tofu on baking sheet lined with baking paper. Add both broccoli to same baking sheet and roast for 12 -15 minutes until florets are crispy browned (do not burn). Remove from oven, allow to cool for 5 minutes before slicing tofu.Place Spinach into the already hot cast-iron pan. Shut heat off and let spinach wilt, stirring occasionally to soak up the flavour from the previous tofu.Serve 1-2 meals now and prep the remainder for later in the week.Derek’s, Wicked Kitchen Instagram | http://bit.ly/DerekSarnoIGWicked Healthy Instagram |http://bit.ly/WHInstaWicked Healthy You Tube | http://bit.ly/WickedKitchenEp1The Wicked Healthy Cookbook |http://bit.ly/WHCookbook
Yoga with Deliciously Ella | 10 Minute Morning Wiggle Deliciously Ella 2019-03-24 | A little yoga inspiration from our new app, find so many more videos like this for just £0.99p a month on the app, plus over 400 plant-based recipes with recipe videos and a meal planner/shopping list function. itunes.apple.com/gb/app/deliciously-ella-app/id1445510165?mt=8
Introducing The Deliciously Ella App Deliciously Ella 2019-03-19 | Introducing our brand new app! I am so excited to share this with you. We've been working on this for the last year and it's finally here. The aim is to give you endless inspiration in the easiest, most accessible way. At launch the app will have 400 plant based recipes, lots and lots of really easy to follow recipe videos, a meal planner and shopping list section, articles detailing our kitchen cupboard staples/must have equipment etc, a fab search function and favourite feature as well as 40 yoga videos led by me and some of my favourite yoga teachers. We’ll have yoga for every level, including beginners introductory sessions, meditation classes, fast paced energizing morning flows, and unwinding evening sessions, plus we’ll be adding some pregnancy yoga videos very soon too. We'll be updating the app several times each week with new recipes, new recipe videos, new yoga videos and more, so there will always be something new for you. Sign up here: itunes.apple.com/gb/app/deliciously-ella-app/id1445510165?mt=8 The details:- It’ll be 99p per month, and you’ll get a weeks free trial - It's just for iPhone right now, as over 90% of our users have been on apple devices so far but if the app is popular when it launches then we're definitely going to look at adding an android version will keep the old app as it is. - If you have the old app, that will stay on the phone it was purchased on, but sadly it can't move phones Can't wait to get cooking with you!! xx
10 Minute Creamy Mushroom & Herb Pasta | Deliciously Ella | Deliciously Ella Deliciously Ella 2019-03-10 | Our go-to ten minute dinner when things are busy - Mushroom & Herb Pasta. We've been making this for years, it's heaven! Serves 2- 2 servings of pasta- 200g chestnut mushrooms, sliced- 1 onion, peeled and chopped- 3 garlic cloves, peeled and chopped- Big handful of fresh spinach- Handful of fresh basil leaves, roughly chopped- Small handful of fresh sage, roughly chopped- 2 tablespoons of natural yogurt (we use coyo coconut yogurt)- Juice of 1/2 a lemon- Olive oil- Salt and pepper to tasteMethod:Cook the pasta as per instructions on pack. Once cooked, drain and leave to one side.Place a pan over a medium heat and add a drizzle of olive oil, the onion and garlic, cook for 5 minutes.Mix through the sliced mushrooms and cook for 5-10 minutes until soft. Stir through the spinach and leave to wilt for about 2 minutes, before mixing through the herbs, lemon juice, natural yoghurt, drained pasta, a pinch of salt and a crack of fresh pepper.
Vegan Blondies with Salted Caramel Sauce | Deliciously Ella Deliciously Ella 2019-03-03 | These are super indulgent, incredibly fudgy and just so delicious. As with the coconut dal from last week, this recipe is taken from our new app, which is lunching this week! To make the vegan blondies:- 200g ground almonds, about 2 cups - 250g coconut sugar, about 2 1/2 cups (or swap for brown sugar)- 200g buckwheat flour, about 1 1/2 heaped cups - 200ml almond milk, about 1 cup - 200ml maple syrup, about 3/4 cup- 1 teaspoon bicarbonate of soda- Handful of chocolate chips (or macadamia nuts), roughly choppedFor the salted caramel sauce:- 3 tablespoons of coconut oil - 4 tablespoons of maple syrup - 2 tablespoons of coconut sugar - 2 tablespoons peanut butter (or almond butter) - Large pinch of sea salt Method:Preheat the oven to 190c, fan setting. Place the ground almonds, coconut sugar, flour and bicarb into a large bowl and mix well to remove any lumps. Add in the almond milk, maple syrup and chopped nuts or chocolate (if using) and mix well until a smooth batter forms.Pour the batter into a lined baking tray and cook for 45-50 minutes until cooked through but still a little fudgy inside - if they still feel a little undercooked, place them back in the oven for another 10 minutes. Once cooked, remove from the oven and leave to cool to room temperature (they will also set more as they cool), before cutting into equal blondies.While they cool, make the sauce by. Simply place all of the ingredients into a pan over a low-medium heat and stir continuously until everything is melted and has come together to form a smooth sauce, about 5-8 minutes.P.S the recipe is gluten free, as well as vegan.
Coconut and Lentil Dal | Deliciously Ella | Vegan Deliciously Ella 2019-02-24 | This coconut and lentil dal is the dream one pot Sunday night dinner, so simple to make, perfect for batch cooking and a freezer staple. It's also vegan, has a short and inexpensive ingredient list and just feels so cosy. The recipe is from our brand new app, which is coming out any day now. It'll have over 400 plant-based recipes, alongside loads of recipe videos, a meal planner, shopping lists and yoga videos. Here's the recipe:- 400g of dry green lentils, 2 cups- 2x 400 ml tins of coconut milk- 3 cloves of garlic, finely chopped- 2 large tomatoes, chopped into small pieces- 1 teaspoon of ground cumin- 1 teaspoon of curry powder- 1 teaspoon of paprika- 1 teaspoon of chilli flakes (optional) - Salt and pepper to tasteTo make the vegan coconut and lentil dalPlace a pan over a medium heat and add the chopped garlic with olive oil and salt, let that cook for a minute or two before adding all the spices followed by the chopped tomatoes. Stir well, letting them fry together for a few minutes before stirring through the lentils, followed by the coconut milk. Bring the mix to the boil before reducing to simmer over a low temperature, leave to cook uncovered for about an hour until thick and creamy – making sure to stir it every ten to fifteen minutes, ensuring it doesn't stick to the bottom of the pan and adding a splash of water if it feels like it's drying out.Once cooked, stir through a little more salt and serve. We love it with avocado, chilli flakes and coconut yoghurt.
Korean Japchae Noodles with Crispy Tofu Deliciously Ella 2019-02-17 | Korean Japchae Noodles with Crispy TofuLike many people, I find it hard to make tofu exciting without having to do lots of work to it. This version is done in 2 minutes and adds a wonderful “meaty” texture to the dish. You can fry them another minute to make them extra crunchy. This recipe is all about the dressing though and its also great with roast vegetable salads and rice bowls. Japchae (“jap" meaning mix and “chae” meaning vegetable) is a classic Korean dish and often uses mushrooms and carrots so please feel free to throw in whatever veg you have in the fridge. This has the added bonus of being a one pan recipe!Serves 2Ingredients:150g glass/cellophane noodles (like these) or rice noodles would work too2 tbsp sunflower oil1 medium aubergine, cut into chunks1/2 red onion, thinly sliced1 red pepper, thinly sliced lengthways 1 garlic clove, grated150g white cabbage, thinly sliced (about 1/3 of a cabbage)handful baby spinachhandful chopped cashews1 tbsp sesame seedshandful coriander, roughly chopped1 lime for garnishing, optionalFor the crispy tofu1 tbsp sunflower oil/coconut oil120g firm tofu (I used this brand)pinch of dried chilli flakessea salt and black pepperFor the sesame seed marinade4 tbsp soya sauce (I used tamari which is gluten-free)4 tbsp toasted sesame oil2 tbsp mirin wine3 tbsp rice wine vinegar1 tbsp maple syrup1 tbsp grated ginger (about a large thumb)Zest and juice of 1 limeSet a large non-stick frying pan on a medium to high heat and pour in the sunflower oil. Next add in the chopped aubergine and fry everything for about 5 minutes until it has softened. You can start chopping up the other veg while this fries. I used a mandolin for speed and making sure that everything is thinly sliced. Then add in the pepper and red onion frying for 2 minutes before grating on the garlic clove. Next add in the chopped cabbage and leave to fry for another 5 minutes or until everything has reduced in size and softened. Season with salt, pepper and a squeeze of lime juice before removing from the heat.While the veg is frying you can make the marinade. Put all of the ingredients into a bowl and mix together. Taste to check the seasoning. It should taste zingy, fresh, a little sour with a touch of sweetness from the maple syrup. Put to one side.Put the noodles into a bowl and cover in newly boiled water leaving for about 4 minutes. The thin type of noodle takes about 4 minutes to cook and anything thicker will take a few more minutes. Drain and add to a large bowl. Pour over the sautéed veg from the pan, roughly chopped spinach, sesame marinade and toss everything together.Using the same frying pan without washing, set to a medium to high heat and add one tablespoon of oil. Using the larger grater side, grate the firm tofu straight into the pan. Season generously with salt, pepper and a pinch of chilli flakes. Fry for about 2 minutes or until they start to crisp up and colour a little. Then remove from the heat. Serve the noodles with a handful of chopped nuts, coriander, sesame seeds on top and the crispy tofu. This lasts for a few days in the fridge and you could prep it for a dinner party. I would warm everything in a pan and mix in the sauce, garnishes just before serving. Also do the tofu fresh on the day as it is best just after cooking!Please let me know if you try it as would LOVE to hear your comments!
Fruity Almond Butter Pancakes | Deliciously Ella | Vegan Deliciously Ella 2019-02-10 | These fruity almond butter pancakes are a staple for us with such a lovely ingredient list - blueberries, banana and mango with oats, nut butter, chia seeds and a little coconut oil. They're super speedy to make, and even speedier to eat! They're vegan and gf too- 2 ripe bananas (270g)- 4 slices of fresh mango (180g) (it won't work with frozen mango as there is too much water) - 1 cup of blueberries (150g)- 1 and a 1/2 cups of oats (240g)- 3 tablespoons of nut butter (I used almond butter)- 2 teaspoons coconut oil, melted - plus extra for greasing the pan- 1 teaspoon chia seeds- 1800ml- A pinch of saltMethodSimply peel the bananas, weigh them, then place the bananas, mango, oats, chia seeds, coconut oil, nut butter, water and salt into a food processor and whizz for a minute or so until the mix is nice and smooth. Then transfer the mix into a bowl and stir in the blueberries, if you’re using them. Let the mixture sit for 5-10 minutes before you start cooking, so the mixture can thicken up.While the mixture sits, heat up a non-stick frying pan and grease it with a little coconut oil. Once the pan is really hot, place a heaped tablespoons worth of the pancake mixture onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown. These pancakes are pretty small so even in a small pan you can get three or four going at the same time.Tip: It’s really important that you don't flip the pancakes too early – wait until the top side no longer looks like the runny mix in the bowl, but it’s starting to look firm and cooked, at which point flip it over.
Sweet Potato Brownies | Deliciously Ella | Vegan Deliciously Ella 2019-02-03 | These Sweet Potato Brownies have been a longstanding favourite and our new and improved version is even better! It's still vegan, so delicious and easy to make but the texture is even better than the original. Can't wait to hear what you think• 500g of sweet potatoes (about 2 large ones), peeled and cut into small chunks • 12 medjool dates, pitted • 6 tablespoons of maple syrup • 100g of ground almonds • 2 tablespoons of melted coconut oil • Pinch of salt • 100g of oats • 6 tablespoons cacao powder • 2 tablespoons of nut butter• 80g dark chocolate • 1 teaspoon baking powder• The water from 1 tin of chickpeas Preheat the oven to 180c, fan setting. Place the sweet potato into a steamer or in a saucepan with boiling water for 15-30 minutes, until they become really soft (the length of time will depend on the size of the chunks). While the sweet potatoes cook, grind the oats in a food processor until they form a flour, place to one side.Once the sweet potatoes are soft and beginning to fall apart, drain them and add them to a food processor with the pitted dates.Blend until smooth. Now add the remaining ingredients (except the chocolate) and blend until smooth.Spoon the mixture into a lined baking dish and cook for 45-50 minutes until you can pierce the brownie with a fork and bring it out dry. Remove the tray and allow it to cool for at least 10 minutes – this is really important as it needs this time to stick together. I love these served with a drizzle of nut butter over the top.
Cashew & Avocado Pesto Pasta | Deliciously Ella | Vegan Deliciously Ella 2019-01-27 | This is a dream ten minute plant-based supper, perfect for Sunday nights or after work during the week. It's vegan, full of flavour and just so easy to make. Can't wait to hear what you think, the recipe is below Ingredients for our vegan cashew and avocado pasta- 2-3 servings of pasta or about 3 courgettes for courgetti- 75g cashews for the pesto & 50g cashews to sprinkle- 1 ripe avocado- 1 lemon (option for another half to squeeze over at the end) - a big handful of basil- 5 tablespoons of olive oil- 4 tablespoons of water- 2 teaspoons nutritional yeast - 2 cloves of roasted garlic- salt and pepper MethodPlace 50g of the cashews into a food processor and pulse for a few seconds, until they’re broken up. Then toast them in a frying pan until they go golden brown.Now add all the pesto ingredients, except the pasta/courgetti, in a blender and blend until smooth and creamy. Then toss with your pasta/courgetti and sprinkle with the toasted cashews.
Baked Banana & Blueberry Oatmeal | Deliciously Ella | Vegan Deliciously Ella 2019-01-20 | I've been making this baked banana and blueberry oatmeal for breakfast/brunch for years and years and it's still a real favourite in our house. It's an easy brunch option, so delicious and brilliantly warming on a cold day. Recipe below...Ingredients- 50g oats, 1/2 cup- 35g fresh blueberries, 1/2 cup- 50g walnuts, 1/2 cup- 2 ripe bananas- 30g sunflower seeds, 1/4 cup- 70g raisins, 1/2 cup- 5 tablespoons almond milk- 2 teaspoons of cinnamon- 2 tablespoons maple syrupMethodPreheat oven to 180c, fan setting.Place the oats in a bowl and cover with boiling water, just so the top is covered - soak for 10 minutes, until soft.While the oats are soaking, mash one of the bananas and slice the other into pieces, crush the walnuts into bite-sized chunks.Once the oats have absorbed the water and become soft, stir through the mashed banana, chopped walnuts, maple syrup, cinnamon, blueberries, sunflower seeds, almond milk and raisins. Transfer the mixture to a baking dish and place the pieces of sliced banana on top.Cook for 20 minutes, until golden. This oatmeal is best enjoyed warm, straight from the oven.Let me know if you make this vegan recipe for breakfast or brunch soon, can't wait to hear what you think!
20 Minute Veggie Noodles Deliciously Ella 2019-01-13 | The best kind of weeknight supper. Easy vegan noodles, absolutely packed with veggies and bursting with flavour. I've been loving this dressing and using it for everything, plus the brilliant Madeleine Shaw shares her top tips for eating well when you're busy, her store cupboard musts and her fave ways to use leftovers. You'll need: 100g buckwheat noodles100g of shelled edamame1/4 red cabbage, shredded2 pak choi, shredded200g sugar snaps peas1 bag of carrots, julienned1 pack of spring onions, finely chopped 100g cashewsSalt and pepperdressing:1 tbsp Rice vinegar2 tbsp Tamari2 tbsp Maple syrup1 tbsp Sweet misoKnob of ginger, grated2 tbsp Toasted sesame oil2 limesToast the cashews in a pan for 3- 4mins until golden, remove from the pan and pop on a plate. Allow to cool.Rinse the buckwheat noodles and cook as per pack instruction, then rinse. Julienne the carrots, finely slice the bok choi, red cabbage and spring onions.Mix the dressing together.Fry the edamame in the frying pan with some sesame oil and salt. For 5 mins until golden.Mix everything together and top with cashew nuts.Here's Madeleine's website if you want to learn more about her: http://madeleineshaw.com
Sweet Potato & Courgette Stew | Vegan | Deliciously Ella Deliciously Ella 2019-01-06 | This is a dream easy dinner, perfect one-pot meal and brilliant for batch cooking. It's p.166 of The Cookbook, which is just £7.99 right now, get it here: amzn.to/2S9nKRE Here's what you need to make this easy vegan recipe, which is loaded with veggies and full of flavour...- 2 sweet potatoes- olive oil- 1 onion, sliced- 2 garlic cloves, chopped- 1 teaspoon ground cumin- 1 teaspoon dried coriander- 1 teaspoon paprika- 1⁄2 teaspoon mustard seeds - pinch of chilli flakes- 1 × 400g tin of coconut milk- 1 × 400g tin of tomatoes- 1 tablespoon apple cider vinegar - 1 tablespoon maple syrup- 1 courgette (zucchini) - 1 × 400g tin of chickpeas,- About 100g baby spinach - salt and pepper Let me know how you get on with it, and whether anyone is trying a plant-based or vegan January and needs more recipes like this one!
Vegan Squash & Mushroom Wellington | Deliciously Ella Deliciously Ella 2018-12-16 | We're making this vegan Squash & Mushroom Wellington for Christmas day this year and I can't wait! If you're stuck for vegan festive recipes then definitely try this one, it's surprisingly easy and has been such a hit with friends and family. You'll need...1 roll puff pastry (we used a gluten-free, vegan one)½ large butternut squash, peeled and deseeded1 onion, peeled and chopped1 garlic clove, peeled and chopped500g button mushrooms, roughly chopped1 teaspoon dried rosemary1 teaspoon dried thyme 50g pine nuts 1 tablespoon brown miso paste100g spinach, roughly choppedSplash of almond milkSalt to tasteOlive oil Method...Preheat oven to 200c, fan setting. Place the butternut squash on a baking tray and drizzle with olive oil and salt. Cook for 30-35 minutes until soft and cooked through. While the squash is cooking, place a pan over a medium heat and add a drizzle of olive oil - add the onions, garlic and a pinch of salt and cook for 5-10 minutes until soft. Add the mushrooms and cook for a further 10 minutes, untouched, until soft - before mixing through the rosemary, thyme, pine nuts and miso paste. Cook for 5 minutes, before finally stirring through the chopped spinach to wilt. Roll out the sheet of puff pastry onto a baking tray. Spoon 3 quarters of the mushroom mixture onto one side of the pastry, before topping with the roasted butternut squash half. Top with the rest of the mushroom mixture and roll the pastry over to form a whole wellington. Cut thin slits into the top of the wellington and brush with almond milk to create a nice glaze. Cook for 25-30 minutes in the oven until golden and crispy. This is delicious served with our onion gravy, roasted sprouts and cranberry sauce.TIP: Long, thin butternut squashes work best in this recipe. Merry Christmas everyone! Can't wait to see you back here in January xxxx
Vegan Potato Dauphinois | Deliciously Ella Deliciously Ella 2018-12-09 | This vegan potato dauphinoise is one of my favourite things I've had all year, I really really can't wait for you all to try it! The recipe is below and please do let me know what you think when you make it... INGREDIENTS 1kg baking potatoes3 small red onions2-3 sprigs fresh rosemaryFor the creamy sauce200g cashews6 tablespoons (80g) nutritional yeast1 heaped tsp tapioca starch/flour1 heaped tsp brown miso1 vegetable stock cube1 tsp saltsaltpepperMETHODPreheat your oven to 180 degrees Celsius. Put a full kettle on to boil and weigh out your cashews into a bowl. Cover your cashews with boiling water and put to the side while you prep your potatoes. Using a mandolin or cutting carefully with a knife, thinly slice your potatoes. Put the potatoes into a separate bowl and again cover with the rest of the boiled water and leave to soak. Prep your red onions by also slicing thinly with the mandolin or knife. Drain your cashews once they’ve been soaking for around 15 mins, if your blender is older or not as powerful, you can soak your cashews overnight to ensure they’ll blend smoothly into the sauce. To the blender add your soaked cashews, garlic, miso, tapioca, nutritional yeast, salt and vegetable stock cube. Blend to a smooth creamy consistency and transfer to a measuring jug, then fill your jug up to the 1litre line with water. Drain your potatoes and now you’re ready to start assembling your dauphinoise. Place a thin layer of potatoes across the bottom of your baking dish, followed by a sprinkle of red onion and a grind of black pepper. Next drizzle on your creamy sauce to cover your potatoes and continue adding layers until all your ingredients have been used up. Be sure to leave enough potatoes for the final top layer. Scatter over your sprigs of rosemary and season with salt and pepper.Bake in a pre-heated oven for 45-60 minutes depending on your oven. The dish should be hot and bubbling with a brown and crispy top. And enjoy! For more info on Ellie and her beautiful vegan nut cheeses, have a look at @kindaco on social media and here for her website: thekindaco.com
Vegan Chocolate Torte | Deliciously Ella Deliciously Ella 2018-12-02 | This vegan chocolate torte one of my favourite indulgent desserts when I've got friends and family coming over, so it's perfect for Christmas. The recipe is from The Cookbook, which you can find here for just £7.99! amzn.to/2S9nKREFor the vegan chocolate torte 300g ground almonds150g buckwheat (or plain white) flour50g cacao powder50g coconut sugarpinch of sea salt200ml maple syrup100ml date syrup200ml almond milkthe water from 1 × 400g tin of chickpeas (not the chickpeas themselves)For the vegan chocolate sauce 200g pitted dates600ml almond milk4 tablespoons cacao powder1 tablespoon coconut oilpinch of salt Can't wait to hear what you think of this recipe xxx
Cauliflower, Mushroom & Squash Risotto | Vegan | Deliciously Ella Deliciously Ella 2018-11-25 | When I'm cooking for friends who may be a little sceptical of a vegan meal I tend to go with dishes that feel familiar and accessible, like a risotto. Here we swapped the traditional butter and cheese for almond milk and nutritional yeast, which I know sounds weird but it works. Cooking the rice in almond milk makes it super creamy and I really recommend trying it in all your risottos, if you’re wanting to make them plant-based. This risotto is one of my favourite winter recipes. It's from our supper clubs chapter in The Cookbook and it's just so full of flavour, plus it's really easy to make. There are over 100 plant-based recipes in there, and it's 40% off here - amzn.to/2S9nKRE Ingredients for the cauliflower, mushroom & squash risotto:- 1⁄2 medium butternut squash- olive oil- 25g dried mushrooms- 400ml boiling water- 1 large onion- 2 garlic cloves- 2 celery stalks- 200g chestnut mushrooms- 1 teaspoon dried rosemary - 250g Arborio rice- 1 mushroom stock cube or 1 tablespoon vegetable bouillon powder- 1–2 tablespoons nutritionalyeast- 1⁄2 cauliflower head- 600ml almond milk, plus a little extra if necessary- salt and pepper- handful of parsley
Five Minute Chocolate Porridge | Vegan | Deliciously Ella Deliciously Ella 2018-11-18 | This porridge is so creamy, warming, sweet and nutty; the perfect breakfast for a cold day. It'll only take you five minutes to make and I hope you'll all love it. Here's the recipe...Ingredients for a vegan five minute chocolate porridge- 40-50g of porridge oats, 1/2 a cup - 100-150ml of coconut milk (from a carton), 1/2 cup - 1 heaped teaspoon of cacao powder- 1 teaspoon of coconut sugar (you can swap this for maple)- 1 teaspoon of almond butter - A sprinkling of cacao nibs- A pinch of sea salt Method Simply add all of the ingredients, minus the coconut milk, to a small saucepan and stir well. Turn a low heat on and add the milk, stirring it all together and cooking for about three minutes, until the oats are thick and hot. If you like your oats thicker add a little less milk, closer to 100ml. This chocolate porridge recipe is vegan, and can be gluten free if you use gluten free oats. Happy cooking :)
Vegan Shakshuka Two Ways: Brunch & Pasta | Deliciously Ella Deliciously Ella 2018-11-11 | This vegan shakshuka is perfect if you’re looking for something warming and cosy. It’s bursting with flavour and hits the spot every time. You'll find the recipe on p.66 of The Cookbook, which is available here for just £7.99: amzn.to/2DwLzQnIngredients for the vegan Shakshuka: 1 large onion, sliced2 garlic cloves, slicedolive oil1 red pepper (2 if they're small), deseeded and sliced 1 teaspoon ground coriander1 teaspoon ground cumin1⁄2 teaspoon paprika1⁄2 teaspoon cayenne pepper1 × 400g tin of plum tomatoes2 tablespoons tomato puréesalt and pepperIt's perfect for brunch, lunch or dinner - the pasta version is a huge hit in our house. Hope you all enjoy it, can't wait to hear what you think! And if you're not vegan, then you can always swap the coconut yoghurt in the brunch for eggs, we've had lots of readers do that and love it.
Dal & Indian Pasta | Vegan | Deliciously Ella Deliciously Ella 2018-11-04 | The wonderful Maunika came to our kitchen a few weeks ago to teach us to make Dal Dhokli - a vegan, Indian dish which involves cooking an easy, homemade gram-flour based pasta in a turmeric dal. This recipe takes time but it's so much easier than it sounds and trust me, it is so worth it - one of the best meals we've eaten in a while! IngredientsFor the Dal;200gms split pigeon peas 1.2 litres warm waterPinch of turmericPinch of saltFor the spice mix:2 tbsp vegetable oilPinch of asafoetida 1 tsp mustard seeds1⁄2 tsp cumin seeds4 cloves1” cinnamon stick halved1 medium white onion thinly sliced (80gms) 2 green chillies slit lengthwise12 curry leaves1 tbsp grated ginger1⁄2 tsp turmeric powder1⁄2 tsp mild red chilli powder2 tsp tamarind paste2 tbsp jaggery or soft brown sugarSalt200mls warm waterFreshly chopped coriander1 small red onion finely chopped (60gms) Juice of a lemonFor the dhoklis;125gms wholemeal flour (or you can swap with plain flour) 2 tbsp chickpea flour1/2tsp mild red chilli powder1⁄2 tsp turmeric powder1⁄2 tsp carom seeds (ajwain) Salt to taste1 tbsp vegetable oil100mls waterPut the dal to boil in a small sauce pan with the 1.2 litres water, turmeric and salt. Bring to a boil and simmer cooking for 45-50 minutes until it’s cooked all the way through. Cool slightly and using a hand blender or potato masher mash the dal to a coarse consistency. It shouldn’t be too smooth.Now to make the dhoklis mix together all the ingredients in a mixing bowl and knead to a smooth dough. Cover with cling film and rest until the dal is ready.In a heavy bottom sauce pan heat the oil on medium heat. Add asafoetida and mustard seeds letting them splutter for a few seconds followed by cumin seeds. Fry for 10 seconds and add the cloves and cinnamon stick frying for a further 30 seconds. Add the sliced onion and fry for 6-7 minutes. Now add the green chillies and most of the curry leaves saving some for garnish. Stir for a few seconds and add the ginger. Fry for 30 seconds stirring well making sure it doesn’t stick to the bottom. Add the powdered spices and stir well for a few seconds. Tip in the cooked dal and stir well. Add the tamarind paste and jaggery/sugar. Stir well to mix it in. Season to taste. Bring to a boil and simmer gently on a low heat for 7-8 minutes.While the dal is simmering knead the dhokli dough well. Pour about 2tbsp oil in a bowl to help roll them out. Divide the dough into 4 equal portions and dab some oil on each dough ball rolling out the portion into 6” diameter. With the help of a pizza cutter or knife cut out strips of 1” width.Now add the additional water to the dal and simmer for a minute. Add these dhokli strips one at a time to the dal. Stir gently making sure it doesn’t stick to the bottom. Cook the dhokli strips for 12-15 minutes stirring a few times between the cooking process and add a little more water only if it’s too thick.Turn the heat off and serve warm. Ladle into bowls topped with fresh coriander, little red onion and lemon juice. Here's Maunika's website: http://maunikagowardhan.co.uk/cook-in-a-curry
Sweet Potato and Black Bean Shepherds Pie | Vegan | Deliciously Ella Deliciously Ella 2018-10-28 | We've been making this at home non-stop over the last few months, it's become of all my favourite recipes ever. I love the flavour you get from sautéing the beans with red onion, garlic, maple, coriander, lime juice, spring onions, mushrooms and tomatoes, until they’re soft and full of flavour, before baking under a layer of sweet potato mash. It’s a hearty vegan supper, which freezes brilliantly - so make sure to make more than you need, so you can save the rest for a busy week. Ingredients for the vegan sweet potato and black bean Shepherd's pie - 3-4 sweet potatoes (about 600g), peeled and cut into small cubes- Small splash of almond or oat milk - 230g black beans (drained weight), drained and washed, about 1 1/2 cups- 230g red kidney beans (drained weight), drained and washed, about 1 1/2 cups- x1 400g can tinned tomatoes, about 1 1/2 cups- 150g button mushrooms, sliced, 2 cups- 4 spring onions, sliced- 1 large red onion, peeled and finely diced- 2 garlic cloves, peeled and finely diced- 1 tablespoon maple syrup - Handful of fresh coriander, roughly chopped- Teaspoon smoked sweet paprika- Juice of 1 lime- Olive oil - Salt and pepper to taste Method Preheat the oven to 200c (390f), grill setting.Boil the peeled sweet potatoes until tender, about 30 minutes. Drain and leave to one side.Fry the red onions, garlic and pinch of salt, in a drizzle of olive oil over a medium heat for 5 minutes, until the onion softens. Add the paprika and slices of spring onion, sauté for 2-3 minutes, ensuring they are coated in the paprika, before adding the mushrooms and mixing again.Add both of the beans, coating them in the paprika, and sauté for a further 5 minutes. Then add the tinned tomatoes, maple syrup, lime juice, pepper and coriander, mixing everything through and letting it cook together for about twenty minutes. Once the sweet potatoes are soft, mash them with the almond milk and a pinch of salt.Spoon the bean mix at the bottom of a baking tray and top with the sweet potato mash. Place in the oven to grill until it starts to crisp on the top, about 20-25 minutes.Let me know if you try this vegan pie, it's a Deliciously Ella favourite and so easy too; perfect for colder days x
Herbed Lentil Balls & Avocado Hummus | Deliciously Ella | Vegan Deliciously Ella 2018-10-21 | These herbed lentil balls, garlic cream and avocado hummus are from The Cookbook, which is just £7.99 right now here: amzn.to/2p03lSR To make the lentil balls, which are vegan and gluten free, you need the below and you'll find them on p.125 of The Cookbook:- 150g dried green lentils- 1 large onion, sliced- 2 garlic cloves, sliced- 2 tablespoons buckwheat flour - 2 tablespoons olive oil - a handful of parsley, roughly chopped- 1 teaspoon dried thyme- 1 teaspoon dried rosemary - salt and pepperThe vegan garlic cream needs:-100g cashews, soaked for about 3 hours then drained- 10 tablespoons almond milk - 3 garlic cloves, roasted - splash of lemon juice- salt The avocado hummus is on p.135 of The CookbookCan't wait to see you guys making these and hoping that you're loving the book! It's got over 300 five start reviews on Amazon now and I've so so loved seeing all your pictures of it. It has over 100 plant-based (vegan) recipes, as well as our story of building Deliciously Ella. If you don't have it already, it's on an amazing deal here: amzn.to/2p03lSR (reduced from £25 to £7.99!)xx
Creamy Mushroom Pasta | Deliciously Ella | Vegan Deliciously Ella 2018-10-14 | This vegan mushroom pasta is the dream, it's filled with veggies and it's so creamy and warming. Plus it only takes 15 minutes from start to finish! Here's the recipe...For the vegan mushroom pasta:• 1 red onion• 2 cloves garlic • 2 sticks celery• 250g mushrooms • a big handful of spinach • Frozen peas• A handful of fresh basil For the creamy cashew sauce • 200g roasted cashews• Pinch cayenne pepper (optional) • 2 teaspoons of nutritional yeast • 200-300ml of oat milk (depending on how thick you want the sauce to be) • 1 teaspoon of tamari • 1/2 a lemon • salt and pepperMethod Blend all of the ingredients for the sauce and place to one side. Finely chop the onion, garlic and celery and add them to a large frying pan with the dried thyme, a sprinkling of salt and a drizzle of olive oil. Let this cook for 5-10 minutes until they've softened. While that cooks slice the mushrooms and put the pasta on to cook.Add the mushrooms and the peas to the frying pan. Let these cook for a few minutes before adding the spinach and basil, stirring them in and letting the spinach wilt. Pour the sauce in, let it warm up and then add the pasta, mixing it all together before serving with a sprinkling of thyme on the top. Everything is vegan, you can use a rice pasta to make it gluten free if you want and the sauce freezes brilliantly too so you can make extra and then add it to another recipe when you're in a hurry another day. Can't wait to hear what you think!
Fudgy Peanut Slices | Deliciously Ella | Vegan & Gluten Free Deliciously Ella 2018-10-07 | This video is a little look at my favourite recipe from The Cookbook, which launched on Thursday and is available for just £7.99 here: amzn.to/2O71x4E They're so sweet, gooey, chewy and delicious with an oat and almond base, a caramel like peanut butter and date middle and a layer of rich chocolate on the top. All you need to make them are dates, oats, cacao powder, peanut butter, coconut milk, maple and cacao butter. All the recipes in our book are vegan and gluten free and I can't wait for you guys to get it, you'll find the recipe for these on page 197.amzn.to/2O71x4E
Weve Made Frozen Meals For You!!! Deliciously Ella 2018-10-01 | Over the last eighteen months we've been working on bringing your favourite recipes to shops for you, and today we can introduce our five frozen, all natural, plant based meals!! They're launching in Whole Foods and Ocado this week. There will be a thai curry, a lentil cauliflower dahl, a bean chilli, spiced spinach and potato cakes and our black bean and sweet potato shepherds pie. Each meal serves two, and we've designed them so that we make the main part of the meal, taking all the work away from your on busy days, and then you simply add some easy sides. They're all vegan, gluten free and have no preservatives, additives, flavourings etc. Cannot wait to hear what you think!! This is a big day for us as a company :)
Spiced Chickpea and Butterbean Stew | Deliciously Ella | Vegan Deliciously Ella 2018-09-30 | This is the perfect one pot, batch cooking recipe. It's warming, hearty and delicious with easy ingredients and a simple cooking method. We make it at home all the time. It's vegan, full of great ingredients and I'm hoping you love it too!For the stew⁃ 1 white onion⁃ 3 cloves garlic ⁃ 1 fresh chili ⁃ 1 packet/300g cherry tomatoes, halved ⁃ 1 x400g tin of butter beans, drained⁃ 1 x400g tin of chickpeas, drained ⁃ 1 x400g tin of chopped tomatoes ⁃ 2 tablespoons tomato puree ⁃ 1 teaspoon mustard seeds⁃ 1 teaspoon paprika ⁃ 1 teaspoon cumin ⁃ 1 teaspoon coriander ⁃ 1/2 teaspoon cayenne⁃ 2 teaspoons apple cider ⁃ 1 heaped teaspoon brown miso ⁃ 100ml of water ⁃ Salt and pepper⁃ Olive oil To serve- 1 sweet potato- 1 avocado - Handful of fresh coriander or parsley - Coconut yoghurt MethodRoughly chop the onion and garlic, and finely chop the chili. Add them to a large frying pan with a drizzle of olive oil, salt and pepper. Sautee for five to ten minutes, until the onion softens and starts to go translucent. At this point add the mustard seeds, paprika, ground coriander, cumin and cayenne pepper and sauté. Add the halved cherry tomatoes, stirring them through the spice mix for a few minutes before mixing in the drained. Next add the tinned tomatoes and tomato puree and let the stew start to simmer for fifteen minutes, stirring every five minutes or so. After fifteen minutes, add the water, apple cider vinegar and miso and let it continue to stew until it reaches your preferred consistency. I normally cook it for about fifteen minutes.
No-Bake Espresso Brownies | Deliciously Ella | Vegan & Gluten Free Deliciously Ella 2018-09-23 | These easy no-bake espresso brownies are my go-to's at the moment. Sweet, chewy, easy and just so delicious. They're vegan, need just five ingredients and taste insane with a creamy almond butter icing! I made triple the quantity in the video, here's the ingredients for a smaller batchFor the vegan brownies: 12 Medjool pitted dates, 2 cups 90g pecans, 1 cup 3 tablespoons raw cacao powder 2 tablespoons maple syrup 1 tablespoon of coconut oil1 shot espresso pinch of salt For the icing:2 tablespoons almond butter1 tablespoon coconut oil 1 tablespoon date syrup1 tablespoon of espresso 1 heaped teaspoon of cacao powder Method: Place the pecans in a food processor and pulse until they form a crumbly mixture. Add the rest of the ingredients and pulse until smooth. Place the mixture into a lined baking tray and freeze for an hour to set. Gently melt all the icing ingredients together, leave to cool before spreading across the brownies Store in the fridge for up to a week.Please let me know if you try these vegan, gluten free no-bake espresso brownies!
Sharing Something Exciting Deliciously Ella 2018-09-20 | We've got something fun to show you. Deliciously Ella has been on such a journey since it started in 2012, and we're finally brining everything together. Can't wait to hear what you think of our new look!
Banana Pancakes | Deliciously Ella | Vegan & Gluten Free Deliciously Ella 2018-09-16 | Easy vegan banana and cinnamon pancakes, my fave Sunday breakfast! It was the rainiest day when we filmed these, and they instantly changed all of our moods. Can't wait for you to try them!Ingredients - 100g porridge oats, 1 cup- 200ml almond (or oat) milk, 1 cup- 80g ground almonds, 1 cup - 2 very ripe bananas, mashed - 2 tablespoons maple syrup- 1 tablespoon chia seeds- 2 teaspoons cinnamon- Pinch of salt - Coconut oil for cooking Method Pulse the oats into a flour, then add the flour to a bowl with the ground almonds, cinnamon, salt and chia seeds, mix well. Now add the almond milk, mashed bananas and maple syrup and mix well, until a pancake batter forms. Place a frying pan over a medium heat and add a tablespoon of coconut oil. Once warm, add a heaped tablespoon of the pancake mixture to the middle. Cook for 2-3 minutes until the bottom has cooked. Flip and cook on the other side for minute or so before stacking them and piling high with banana slices, almond butter and mapleRecipe is vegan, gluten free and from our app.
Five Bean Chili | Deliciously Ella | Vegan & Gluten Free Deliciously Ella 2018-09-09 | Here's the link to The Cookbook, which is just £7.99 on amazon right now! Over 100 new, easy, vegan recipes for you - amzn.to/2p03lSRWhat you'll need to make our vegan five bean chilli:olive oil1 onion, chopped1 celery stalk2 garlic cloves1 red chilli1 teaspoon dried rosemary1 teaspoon dried thyme3 tablespoons tomato purée2 × 400g tins of mixed beans 1 × 400g tin of tomatoes1 tablespoon maple syrupSalt and pepperCan't wait to hear what you think, and hoping you're all loving the book xxxxx
Miso Mushroom Coconut Noodles | Deliciously Ella | Vegan & Gluten Free Deliciously Ella 2018-09-02 | These vegan miso mushroom coconut noodles are my idea of heaven. I say creamy and delicious 100x in this recipe, because that's exactly what they are. They really take just ten minutes or so to make, and I think you'll love them too...You'll need- 2 portions of noodles - 1/2 can of coconut milk- 2 (really) heaped teaspoons of peanut butter (or almond butter)- sesame oil - 1 pack of mushrooms, about 250g - a pinch of cayenne pepper- 1 teaspoon of brown rice miso - 1/2 lime - a couple of spring onions - 1 fresh chilli to serve - sprinkling of sesame seeds to serve- Salt and pepper- Olive oil, to cook the mushrooms in Can't wait to hear what you think of this recipe. It's vegan, takes just 10 minutes to make and is so full of flavour. The ingredients above are for two servings.
Fudgy Brownies | Deliciously Ella | Vegan and Gluten Free Deliciously Ella 2018-08-26 | This video is a little look at my favourite recipe from The Cookbook, which launched on Thursday and is available half price here: amzn.to/2O71x4E They're my ultimate addiction and you'll just need chia seeds, buckwheat flour (or plain white flour, gf or normal), bicarbonate of soda, sea salt, cacao powder, coconut sugar, almond milk, coconut oil and a handful of walnuts to make them. All the recipes in our book are vegan and gluten free and I can't wait for you guys to get it!amzn.to/2O71x4E
Sri Lankan Curry | Vegan & Gluten Free | Deliciously Ella Deliciously Ella 2018-08-19 | This recipe is from The Cookbook, which is out in just ten days and you can order it half price here: amzn.to/2O71x4E All the recipes are plant-based/vegan and gluten free (two use spelt flour but there are gf swaps for it)This is one of my favourite ways to show how delicious vegan cooking is. It's hearty, filling, warming, easy to make and all round such a winner with friends and family! It's a fave in the Deliciously Ella office too, we have it for lunch all the time. To make it you'll need:1 large sweet potato1⁄2 butternut squash3 tablespoons coconut oil1⁄2 teaspoon ground turmeric1⁄2 teaspoon ground cinnamon 1⁄2 teaspoon chilli powder1 teaspoon medium curry powder 2 red peppers1 teaspoon cumin seeds1 teaspoon black mustard seeds 1 large red onion3 garlic cloves2 green chillies1 tin of coconut milk1 tablespoon coconut sugar or maple syrup juice of 1⁄2 lime 100g baby spinach saltCan't wait for you guys to get cooking from The Cookbook!
Sweetcorn Fritters | Deliciously Ella | Vegan & Gluten Free Deliciously Ella 2018-08-12 | This recipe is from The Cookbook, which is out in just ten days and you can order it half price here: amzn.to/2O71x4E I make the sweet corn fritters with smoky beans and avo smash all the time, they're my go-to brunch. They're all vegan and are originally from our deli where they've been our most popular breakfast ever. You'll find the recipe in the breakfast chapter of The Cookbook, so as soon as you get it next Thursday you have to try them and let me know what you think! I'm so so excited for everyone to cook from it. To make the beans you'll need: 1 onion, sliced2 garlic cloves, chopped1 teaspoon ground cumin1 teaspoon smoked paprika1⁄2 teaspoon chilli powder1 tablespoon tamari1 teaspoon apple cider vinegar 1 × 400g tin of tomatoes2 tablespoons maple syrup1 × 400g tin of borlotti or red kidney beans, drained 1 tablespoon tomato purée 25g parsley, choppedTo make the fritters you'll need:1 × 300g tin of sweetcorn, drained 110g polenta2 tablespoons buckwheat flour 2 and 1⁄2 tablespoons plain flour1 teaspoon bicarbonate of soda2 tablespoons plain yoghurt (we use coyo) 140ml almond milk1 red chilli, deseeded and sliced A handful of coriander or chives, chopped Salt and pepperThe recipes are vegan and gluten free, as with everything in The Cookbook and I can't wait for you guys to get it!! It's a perfect vegan brunch or breakfast.Buy it half price here: amzn.to/2O71x4E
