Recipe: Courgette + Cocoa Loaf

Vegan-recipe-cake-bread-courgette-and-cocoa-loaf-blogAn allotment abound with courgettes and tiny berries and loads of luscious lettuce is something my family is lucky enough to enjoy in the summer. If you’ve ever grown courgettes you’ll know that suddenly you’ll have a glut and will have made so many stir fries with rounds of the little marrows you’ll be looking for new ideas.

You’ve made banana bread, right? Well, this a is a little like that. Perfect with some vegan spread (I like it with coconut and almond butter) and a cup of tea or coffee. Yep, I’ve decided to bring back elevenses.

It’s a simple loaf in that it doesn’t ping the taste buds with loads of sugar, and it has got a most simple vegetable in it, but in the empty light of a late morning rumbling stomach it’s a little fluffy cloud slice of goodness with a hint of chocolate and a satisfying crumb.

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Recipe: Courgette + Cocoa Loaf

Recipe: Smoked Paprika Beans with Miso Mash, Crispy Cabbage + Beetroot Creme Fraiche

Vegan-dinner-recipe-Smoked-Paprika-Beans-with-Miso-Mash-Crispy-Cabbage-+-Beetroot-Creme-Fraiche-Donuts-+-Bolts-blog

Hey friends! It’s been a while. I’ve been learning to slow down. It’s cool and you can really taste every ingredient in that vegan junk food (I’ve been eating lots of it in Bristol, New York and Cornwall!)

Given my hiatus I thought I would treat you to not one, but four, brand new vegan recipes! They work super well together for a Sunday night feast with friends, and you can also try them out individually to perfect them and enjoy something quicker on a school night.

Let’s talk smoked paprika for a minute. I’m obsessed with those smokey flavours, and a tin of smoked paprika, alongside a bottle of Mesquite liquid smoke, is a must in my pantry. The coveted flavour of La Chinata smoked paprika, my favourite brand, comes from oak-smoked Spanish paprika peppers grown in the Extremadura region southwest of Madrid. Worth investing, pals.

Traditionally this wonder spice is used in chilindrón stews, romesco sauces and adds to the flavour of chorizo (none of that) and here I’m using it to add depth and richness to this vegan stew.

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Recipe: Smoked Paprika Beans with Miso Mash, Crispy Cabbage + Beetroot Creme Fraiche

Recipe: Smoked Hazelnut Creem Cheeze Jalapeño Poppers

Vegan-snack-summer-BBQ-recipe-Smoked-Hazelnut-Creem-Cheeze-Jalapeño-Poppers-Donuts-+-Bolts

Vegan-snack-summer-BBQ-recipe-Smoked-Hazelnut-Creem-Cheeze-Jalapeño-Poppers-Donuts-+-Bolts

It was my dear friend, and vegan warrior princess, Rae’s birthday (pictured here embracing Steve the triceratops on said day of celebration) and as well as making a ridiculous cake (dripping with lemon frosting and and smothered in marshmallows) I made some jalapeño poppers, because, well, I never have before and it seemed like something that might be kinda straightforward and delicious. I’m trying to be less complicated as an overall motif. Smoking hazelnuts to stuff into a tiny pepper: I know, this doesn’t seem to fit the theme, but let me explain…

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Recipe: Smoked Hazelnut Creem Cheeze Jalapeño Poppers

Recipe: Gochujang Mac n Cheeze with Miso Spinach, Pink Pickled Onions + Coconut Bacon

Gouchujang Mac n Cheeze with Miso Spinach + Coconut Bacon | Donuts + Bolts

Gouchujang Mac n Cheeze with Miso Spinach + Coconut Bacon | Donuts + Bolts

My friend Luke and I were having one of our movie nights, drinking a few beers/ciders, and as per usual I was whipping up a batch of mac n cheeze. We were wondering what it is about mac n cheeze that makes it such perfect comfort food, and landed on a theory that it’s the creaminess, the stodginess and the simplicity of the stuff that really hits the spot. It’s just the perfect anytime dinner, especially to share with friends so you can both ‘ooh’ and ‘ah’ as you’re eating it!

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Recipe: Gochujang Mac n Cheeze with Miso Spinach, Pink Pickled Onions + Coconut Bacon

Recipe: Bourbon-poached Pears with Ginger Snaps + Maple Cream

Bourbon-poached-Pears-with-Ginger-Snaps+Maple-Cream-vegan-dessert-recipe-Donuts+Bolts

Bourbon-poached-Pears-with-Ginger-Snaps+Maple-Cream-vegan-dessert-recipe-Donuts+Bolts

O, Romeo … thou a Poperin Pear.

O, dessert… thou a well-poached pear…

During the winter months when drizzle and grey and bugs are a-plenty I always find myself craving a well-spiced hot toddy with a good bourbon and maple syrup. Although I would claim this to be a princess among desserts, I wanted to create something a little more satisfying, but still light and flavoursome, to see us through the winter months when we have far more time indoors to cook up something beautiful.

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Recipe: Bourbon-poached Pears with Ginger Snaps + Maple Cream

Recipe: Hot Chocolate Rice Pudding with Tamarindo Candy

Hot-Chocolate-Rice-Pudding-with-Tamarindo-Candy-vegan-dessert-recipe-Donuts+Bolts

Hot-Chocolate-Rice-Pudding-with-Tamarindo-Candy-vegan-dessert-recipe-Donuts+Bolts

It’s the weekend and after a few chores on Saturday you look at your calendar and realise Sunday is mostly clear. You can have a sleep in under clean sheets, watch The Simpsons with your breakfast, and take an easy stroll. It’s also the day to make the most of the cosy indoors and treat yourself to a delicious, warming dessert.

First though: tamarindo candy! I’ve got to explain the magic of this stuff, it makes my mouth water just thinking about it… I first came across these little balls of fruity candy in Bristol’s Sweet Mart, and was blown away by the sweet, sour and hot taste of each tiny little ball! Turns out it’s a treat in most places where the tamarind tree is indigenous: countries in Africa and South Asia (and Mexico, though it was introduced there in the 16th century).

I figured there had to be a glut of unusual ingredients in there, but after a little research I realised all tat taste just required were three simple ingredients: tamarind paste, sugar and something spicy. If you want to buy tamarind candy you can. If you want to be a little healthier and use coconut sugar, you can. Play with the amount of spice too – that box of candies I got at the grocers must have had at least two tablespoons of cayenne pepper in it!

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Recipe: Hot Chocolate Rice Pudding with Tamarindo Candy

Recipe: Autumn Spice Stuffed Peppers with Walnut Sauce + Pomegranates

Vegan-Dinner-Recipe-Stuffed-Peppers-with-Walnut-Sauce-+-Pomegranates-|-Donuts-+-Bolts-Healthy-Delicious-Food

Vegan-Dinner-Recipe-Stuffed-Peppers-with-Walnut-Sauce-+-Pomegranates-|-Donuts-+-Bolts-Healthy-Delicious-Food

I love making dishes with unusual flavour combinations, so when I read about Chiles on Nogada, a Mexican dish from Pueblo, my interest was piqued…. stuffed poblano peppers featuring lots of fruits and spices, bathed in a walnut sauce and topped with pomegranate seeds? Wow!

Supposedly the recipe was developed by nuns, who peeled and ground the walnuts for days, awaiting the arrival of Agustín de Iturbide! It’s served nowadays in Mexico when the pomegranates are in season, and often to celebrate Diez y Seis de Septiembr (Mexico’s Independence Day).

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Recipe: Autumn Spice Stuffed Peppers with Walnut Sauce + Pomegranates