Aloo palak

So I came across a recipe for Aloo Paalak the other day, and it just seems like the most perfect easy dinner that’s also crazy good for you.

It’s popular in Indonesian and Indian cuisine and is basically just nutritious greens and spices. From what I read palak is a different sort of spinach. But I have loads of regular spinach in my garden, so I just used that. I also mixed it up a little so it might not be a perfect Aloo Palak but let’s just say it’s my take on it.

I served mine with fresh naan I made, I will get to putting the recipe up soonish x

Aloo Palak

What you’ll need:

3                            large potatoes

2 TBS                    olive oil

1 tsp                     paprika

400 g                    spinach (you can use baby spinach or any sort you have available)

1 can                    full fat coconut milk

1 tsp                     ground ginger

1 tsp                     salt

1 TBS                    garam masala

2                            chillies (red or green) chopped

2 tsp                     cayenne pepper

1                            tomato, finely diced

Aloo Palak

How to do it:

  1. Preheat your oven to 200℃.
  2. Rinse your potatoes and cut them into smallish cubes, like 1.5 cm each. You can leave the skin on.
  3. Place the potatoes in a bowl, and the olive oil, paprika, 1 tsp of the cayenne pepper and a dash of salt. Toss them around until everything is evenly distributed.
  4. Spread the potatoes out evenly on a baking tray and bake in the preheated oven for about 15 minutes. This will depend on how big your cubes are but just check if they are tender after 15, if not then just check every 5 minutes until done. They should be crispy outside and soft inside.
  5. While your potatoes are cooking time to get the rest of the dish ready.
  6. Take the biggest pot you have and heat up about 2 TBS of olive oil on medium to high heat. Add the spinach in batches, until it is all wilted.
  7. Add the spices, chopped chillies and coconut milk, and cook for about 4 minutes.
  8. Add half the tomato, cooking for another 3-4 minutes.
  9. Take the pot off the heat, and using an immersion blender, blend until smooth. (if you don’t have a handheld blender you can use a tabletop blender but do it in batches when it’s cooled a bit)
  10. Give it a taste and add salt and pepper as needed.
  11. Garnish with the potatoes and some fresh tomato. Serve with rice or some freshly made naan bread.

As always, thank you so much for reading! If you had a good time then don’t forget to like and subscribe x

If you give this recipe a try drop me a message and let me know how it turned out, or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you fancy trying some of my other savoury dishes, how about these?

Love and health to all of you!

xx

N

Vegan flapjacks

This is such an easy recipe to keep in the repertoire for when you’re feeling like an extra fancy breakfast. It is also really quick so you can whip it up in a couple minutes.

I served up my flapjacks with a pretty easy apple pie compote (I’ll put the recipe up sometime), but you can serve with whipped coconut cream, jam, syrup or anything really.

What you’ll need:

1 ½ cups              cake flour

1 TBS                    baking powder

½ tsp                    salt

3 TBS                    white sugar (you can probably also use brown or coconut)

1 cup                    plant milk of your choice (I used soy)

2 TBS                    neutral tasting oil (I used canola)

½ cup                   water (if needed)

How to do it:

  1. Place the dry ingredients in a mixing bowl, use a hand whisk to mix. Just make sure everything is evenly distributed.
  2. Add the plant milk and oil, continue mixing with the whisk until smooth.
  3. If the batter is thick add a little water at a time until you have a batter that’s smooth, not too watery but scoopable. I find it hard to describe this thickness.
  4. Heat up a little canola oil in a non-stick pan on medium to high heat. When it’s hot add a scoop of batter at a time. (I used an ice cream scoop, but you could also use a ½ cup measure. It also depends on how big you want them.
  5. Cook until you see bubbles forming (about 1-2 minutes), then flip it over using a spatula and leave for another 1-2 minutes until cooked through and nicely browned. Continue with the rest of the batter.
  6. Serve these with any sort of condiment you like, sweet or savoury, no one is judging x

As always, thanks so much for reading. If you give this recipe a try, tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff. Don’t forget to like and follow if you like what you see ❤

If you’d like to try some of my other sweet treats, how about trying these:

Love and health to all of you,

xx

N

easy pickled beetroot

If you’ve read any of my other beetroot posts, you’ll know I am nuts for beetroot. It’s one of those vegetables that are super versatile, like potatoes, the swiss army knives of veg.

Having a bunch of pickled beetroot is also amazing because it’s good on burgers, salads, chips or just by itself. It’s also one of those condiments that you spend an hour or so making, and you have enough for months.

This pickle is definitely one of my pantry staples.

Easy pickled beetroot

What you’ll need:

1.2 kg                   raw beetroot

2                            small red apples

1                            onion

2 tsp                     salt

4 tsp                     corn flour

2 tsp                     paprika

2 tsp                     cumin seeds (or powder)

1 tsp                     ground coriander

1 TBS                    mustard seeds

½ tsp                    ground black pepper

400 ml                  white vinegar

200 g                    white sugar

± 6                         dried bay leaves

How to do it:

  1. For the beetroot pickle you will need sterilized jars. The best time to do it will be while the beetroot is cooking with the vinegar. If you only have one large pot like I do then just do it first. You will have to place all the jars and lids in a large pot and boil for 5 minutes. Then take the jars and lids and place on a baking tray and dry in a preheated oven at 100℃ for about 8 minutes.
  2. Place your destemmed beetroots in a large pot of cold water, make sure the water covers them.
  3. Bring to a boil and cook for 10 minutes.
  4. Rinse the beetroots and place in a bowl of cold water.
  5. Here you can rub off the skins quite easily or you can use a potato peeler. I used the potato peeler.
  6. Cut the beetroot into cubes any size you like. I cut mine into cubes about 5 mm. Remember to wear and apron and stay away from any stainable surfaces for this because it gets messy.
  7. Cut the onion and the apples the same size and add them all to a bowl. Sprinkle the salt and mustard seeds over it and mix through, set aside.
  8. In a small bowl mix the corn flour, paprika, cumin, coriander, and pepper. Add about 2 TBS of water and stir until combined.
  9. In a large saucepan, add the vinegar and the sugar. Bring up to a simmer and wait until the sugar has dissolved.
  10. Add the spice and corn flour mix and stir through with a hand whisk. Cook for about 4 minutes or until slightly thickened.
  11. Add the beetroot mix and a couple bay leaves to the vinegar and stir through.
  12. Cook for about 8-10 minutes, stirring occasionally. You don’t want everything over cooked, you just want it softened.
  13. Fill your oven dried sterilized jars to the brim with the beetroot mix and a dried bay leaf or 2, close the lid tightly, wipe the outside with a damp cloth and set upside down on the counter.
  14. Leave them upside down for about 5 minutes this helps the seal.
  15. These will last about 6 months, maybe more. Once opened though eat within like 3 months.
Beetroot pickle

As always, thanks for reading! If you give this recipe a try please drop me a message and let me know how it turned out. Or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you’d like to try out some of my other recipes, how about :

Love and health to all of you,

xx

N

Vegan oreo brownies

I was tasked today to satisfy a brownie craving from my sister. It took a little convincing, but I said I could make them vegan and they’ll be just as good (if not better) than any non-vegan brownies.

There is a bit of an online debate whether Oreos are vegan or not. I think they are so I used a whole bunch. If you’d rather not use the Oreo’s you can sub them with any sort of biscuit, or even chocolate pieces.

Fudgey Oreo deliciousness

What you’ll need:

300 g                     cake flour

2 tsp                      baking powder

1 tsp                      salt

3 TBS                     cocoa powder

8 TBS                     ground flax seeds

250 ml                  water

100 g                     dark chocolate, chopped

200 g                     vegan butter or margarine

400 g                     sugar

1 tsp                      vanilla essence

⅓ cup                    canola oil

1 box                     Oreos (I used a mix of white and dark Oreos), roughly chopped

Vegan Oreo brownies

How to do it:

  1. Preheat the oven to 180°C and line a square brownie tin or cake tin with baking paper and a bit of non-stick spray.
  2. In a large mixing bowl, add the flour, baking powder, salt, and cocoa powder. Give it a whisk with a hand whisk until evenly combined.
  3. In a small bowl or mixing jug, combine the ground flax seed and the water, give it a little stir and set aside.
  4. In a microwave proof bowl, add the butter and chopped dark chocolate. Heat in the microwave for 30 second increments, stirring in between, until it is all melted and mixed.
  5. Add the sugar, canola oil and vanilla essence to the melted butter and chocolate, stir together until the sugar has dissolved.
  6. Add the butter mixture and the flax seed mixture to the dry ingredients. Using a spatula or wooden spoon, mix until combined or you can see no pockets of flour.
  7. Add half the chopped Oreos to the mixture and stir through.
  8. Add the mixture to the lined tin and using the spoon or spatula, smooth the top down.
  9. Place in the oven and bake for 30 minutes.
  10. After the 30-minute mark, sprinkle the brownies with the rest of the chopped Oreos.
  11. Bake for a further 10-15 minutes until the top has cracked a bit and the mixture doesn’t jiggle when moved.
  12. Cool in the tin for about 30 minutes before taking them out the tin and cooling the rest of the way on a rack.
  13. Cut into desired sized pieces and put them in your face.
Vegan Oreo Brownies

As always, thanks so much for reading! If you give this recipe a try, drop me a message and let me know how it turned out, or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you like this recipe, how about trying out some of my other recipes:

Love and health to all of you,

xx

N

Basil and blueberry (n)ice-cream

I love ice-cream so much, it was the one thing I really missed when I changed over to vegan. I have found a fantastic substitute that is so much easier to make than normal ice-cream and tastes just as good.

It’s so bloody hot right now and it’s only going to get hotter, so why not mix up a big batch of (n)ice-cream and cool yourself down.

Blueberry and basil deliciousness

What you’ll need:

2-3                        bananas, sliced and frozen

1 cup                    blueberries

4 leaves               fresh basil

½ tsp                    vanilla essence

How to do it:

  1. For this part all you’ll need is a food processer, blender or nutribullet.
  2. Chuck all the ingredients in the blender and put it on high until smooth. It might take a while, be patient.
  3. Scoop it into a container and put it in the freezer. Or just eat it straight away, no one is judging x

This recipe is really ridiculously easy. Also it’s super modifiable. You can substitute the berries and basil for peanut butter and a bit of syrup, or even cocoa powder and chocolate chips. You do you my friends.

If you fancy something else to satisfy that sweet tooth how about trying some of my other recipes:

As always, thanks for reading and if you try this out drop me a message and let me know how it turned out, or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

Love and health to all of you,

xx

N

Vegan matcha cookies (Spookified)

It’s October and I absolutely adore Halloween. So I’ve taken this amazing recipe for matcha cookies and given them a Halloweenie upgrade. (Which is just icing them Halloween themed to be honest)

These cookies come out perfect for royal icing. I have updated my royal icing recipe below which makes it a bit more stable.

Spooky matcha cookies

What you’ll need:

200 g                    cake flour (you can also use gluten free flour alternatives)

100 g                    white sugar

4 tsp                     Matcha powder

1 tsp                     baking powder

½ tsp                    salt

110 g                    coconut oil, melted

60 g                      plant milk of your choice (I used almond)

1 tsp                     vanilla essence

¼ tsp                     almond essence

For icing:

500 g                    icing sugar

¼ cup                    warm water

¼ cup                    Ograns egg replacer powder

¼ tsp                    vanilla essence

2 drops                almond essence

2 TBS                    lemon juice

Halloweenies!

How to do it:

  1. In the bowl of a stand mixer, toss in all the dry ingredients and give it a mix using a hand whisk just so it’s mixed evenly.
  2. In a jug add all the wet ingredients and stir with a fork.
  3. On the lowest speed of the mixer (use a paddle attachment) pour in the wet ingredients until everything is incorporated.
  4. Do not over mix! Just mix until it is all combined.
  5. Take the dough out the mixer, roll it up in cling wrap and leave to rest in the fridge for an hour.
  6. Preheat your oven to 180℃
  7. Take out the cooled dough and roll it out, about ½ cm thick. This dough is a bit sticky, I rolled mine out with a plastic rolling pin with a little coconut oil on the surface. I don’t like to use flour with this one because it changes the consistency.
  8. Cut out what ever shapes you desire and place on a baking tray sprayed with a little non stick spray.
  9. Here you can cook them as is, or place in the fridge for 5 minutes or so to cool the dough down. It helps reduce spreading.
  10. Bake the cookies in batches if your oven is small (like mine). Between each rolling place the extra dough in the fridge to keep cool.
  11. Bake the cookies for 10 minutes, you should see a little bit of brown on the bottom, don’t worry if they look soft, they will harden as they cool.

For the icing:

  1. Place all the icing sugar and the egg replacer in the bowl of a stand mixer with a paddle attachment.
  2. Add the essences and the lemon juice, start mixing on slow speed. Add the water just a tiny bit at a time until the icing comes together.
  3. When it looks thick and chunky beat on high speed for 4-5 minutes until everything is mixed together.
  4. If your icing is too thick add a tiny bit of water at a time while mixing on slow. A little water goes a long way so be careful.
  5. When your icing has a good piping consistency, you can colour and decorate as you wish. But it’s October so make them spooky x.
Matcha spookiness

Thanks for reading, and if you give this a try drop me a message and let me know how it turned out.

Or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff.

If you fancy trying something else to satisfy that sweet tooth, how about:

Love and health to all of you,

xx

N

vegan Peanut butter and chocolate popcorn bars

These bars are so easy to make and you can just make loads and keep them in the freezer for summer treats.

Also I think peanut butter, chocolate and popcorn is such an iconic combination.

Peanut butter, dark chocolate and popcorn bars

What you’ll need:

¾ cup                                    coconut oil

2 TBS                                     light brown sugar (you can also use coconut sugar or liquid sweetener like agave)

1 cup                                    peanut butter

1 tsp                                     vanilla essence

2 heaped cups                   popped popcorn (I used IMBO popcorn kernels)

80 g                                      dark chocolate

Fine salt

Peanut butter, chocolate and popcorn bars

How to do it:

  1. In a baking tin, a smallish one (the one I used was a square cake tin 15 x 15 cm), line the bottom with nonstick paper and spray a little bit of non-stick spray around the sides.
  2. In a saucepan, melt the coconut oil with the sugar or sweetener. Keep stirring until the sugar has dissolved.
  3. Add the peanut butter, a pinch of salt and vanilla essence and using a hand whisk, stir until it’s smooth.
  4. Pour the peanut butter mixture into the lined pan. Add as much popcorn as you like, pushing it down so it’s embedded in the mixture.
  5. Sprinkle with a little fine salt and place in the freezer for about and hour.
  6. After the hour, temper your chocolate. You can use a double boiler or melt in the microwave in 15 second increments.
  7. When your chocolate is smooth and has no lumps, drizzle over the popcorn mix.
  8. Place back in the freezer for another hour or so. Remove and cut into desired size pieces.
  9. These are best kept in the freezer. Perfect for summer.

Sweet treats for summer

I hope you enjoy this recipe as much as I did!

If you give it a try, drop me a message and let me know how it turned out! Or you can tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff

If you feel like trying something different, how about these?

Love and health to all of you and thanks for reading!

xx

N

Vegan coconut cake

What you’ll need:

2 ½ cups               cake flour

1 cup                     white sugar

½ cup                    light brown sugar (or coconut sugar is fine too)

1 ½ tsp                  bicarbonate of soda

1 tsp                      fine salt

2 cups                   desiccated coconut (I used IMBO)

1 can                     full fat coconut milk

½ cup                    coconut oil, melted

1 ½ TBS                 white vinegar

2 tsp                      vanilla essence

For the icing:

4 cups                   icing sugar, sifted

½ cups                  vegan butter

⅓ cup                    full fat coconut milk

Vegan coconut cake

How to do it:

  1. Preheat the oven to 180°C and line 2 cake tins with baking paper on the bottom and a good covering of nonstick spray all around.
  2. In a large mixing bowl, add the flour, sugars, bicarb, salt, and coconut.
  3. Using a hand whisk mix it together just until everything is evenly distributed.
  4. Add the coconut milk, coconut oil, vinegar, and vanilla essence to the flour mixture.
  5. Using a spoon or spatula, mix just until everything is combined. If you overmix your cake will be tough.
  6. Evenly distribute the batter between the cake tins, smooth down with a spoon, and bake at 180°C for about 30 minutes, or when a toothpick inserted comes out clean.
  7. Let the cakes cool on a cooling rack for 10 minutes. Carefully remove them from the tins and leave to cool completely.
  8. Now you can either decide to finish the cake now or wait. I like to wrap my cakes up in clingfilm and refrigerate for a couple hours, a cold cake is much easier to level and ice.
  9. To make the icing, add the vegan butter into the bowl of a stand mixer with a whisk attachment.
  10. Beat on a medium speed until soft. Add the icing sugar and start mixing on the lowest speed.
  11. Slowly add the coconut milk and when it starts coming together, beat on high for about 5 minutes until smooth.
  12. If the mixture is too thick you can add a bit more coconut milk.
  13. Level your cooled cakes and sandwich with a good dollop of the icing. Spread a fine coat of the icing all around the cake. Refrigerate for 5 minutes then finish your icing.
  14. Top with shredded coconut, coconut pieces and crumbled offcuts off your cake.
Vegan coconut cake

I hope you enjoy this recipe as much as I did.

If you try it out give send me a message and let me know how it turned out xx

Or tag me in your creations on Instagram @flightoffancyfood or on Facebook @ninabakesstuff

If you’d like to try some of my other recipes how about:

Love and health to all of you,

xx

N

Super fudgey avo brownies with lemon buttercream (vegan)

Okay okay, I know I have just put up a brownie recipe but you really can’t have too many. I was asked by a friend of mine to help come up with a recipe to use up any left over avocados that may be a bit overripe. This recipe needs a really ripe avo, it wont come out as well with hard ones.

Fudgey Avo Brownies

These brownies are not a cake texture, they are a fudgey texture. Super moist and squishy. They will last about 2 weeks covered and refrigerated. I haven’t tried freezing them but I am sure they would freeze well.

What you’ll need:

2                              medium avocados, completely ripe and mashed

180 g                     cake wheat flour

80 g                        cocoa powder

80 g                        coconut sugar

1 tsp                      baking powder

½ tsp                     fine salt

1 tsp                      vanilla paste

100 g                     golden syrup (or maple syrup)

100 ml                  water

½ cup                    neutral oil

½ cup                    almond milk

For icing:

100 g                     vegan butter, softened

1                             Lemon, zested and juiced

200 g                     icing sugar, sifted

Avo brownies with zesty lemon buttercream

How to do it:

  1. Preheat the oven to 180°C and spray a medium sized baking dish or square cake tin with non-stick spray.
  2. In a medium sized mixing bowl, add all the ingredients except almond milk.
  3. Using a hand-held electric whisk, mix the ingredients until smooth and fully combined. If the mixture is thick add a bit of almond milk at a time until smooth and pourable.
  4. Pour the mixture into your greased dish and bake in the pre-heated oven for 35-40 minutes. Or until a toothpick inserted comes out clean.
  5. Meanwhile mix the icing. Add the softened butter and icing sugar to a bowl. Using an electric hand whisk, beat until smooth and combined, add the lemon zest and about a tsp of the lemon juice. Beat again until smooth.
  6. When the brownies have cooled completely, cut into any sized block you desire and ice with your lemon icing.

Enjoy!

Tea time!

I hope you enjoyed this recipe as much as I did. And as always if you give it a try, drop me a message and let me know how it turned out, or tag me in your creations on Instagram @ninarlasvegas.

If you are looking for more sweet treats, how about trying my:

Beetroot brownies

Vegan sourdough doughnuts

Banana bread muffins

Happy baking,

Love and health to all of you,

xx

N

Beetroot brownies (vegan)

I absolutely love beetroot. It has so many uses, from drying to a supplement or using as a homemade pigment. It has the most beautiful, earthy flavour that reminds me of being in a dark forest. Also let’s be honest, the pink that comes off this vegetable is pretty incredible.

It has so many health benefits, for example reducing blood pressure, boosting immunity and even an aphrodisiac (to name a few). Treat yourself to some of these incredible, moist and super moreish chocolate treats.

Beetroot Brownies!

What you’ll need:

2                              medium beetroots

180 g                     cake wheat flour

80 g                        cocoa powder

1 tsp                      cinnamon

1 tsp                      baking powder

½ tsp                     fine salt

1 tsp                      vanilla paste

250 g                     golden syrup (or maple syrup)

80 g                        coconut sugar

140 ml                  water

For icing:

Small handful of beetroot chips, blitzed in a food processor to powder.

100 g                     icing sugar, sifted

1 TBS                     almond milk

How to do it:

  1. Preheat the oven to 180°C and spray a medium sized baking dish or square cake tin with non-stick spray.
  2. Wash and scrub your beetroot. Chop off the ends and cut the beetroot into smallish chunks.
  3. Boil these for about 15 minutes until almost soft.
  4. Chop up the cooked beetroot finely, or blitz in a food processor or Nutri-bullet. Set aside.
  5. In a mixing bowl, add all of the brownie ingredients along with the chopped beetroot.
  6. Using a hand-held electric whisk, mix the ingredients until smooth and fully combined.
  7. Pour the mixture into your greased dish and bake in the pre-heated oven for 30 minutes. Or until a toothpick inserted comes out clean.
  8. Meanwhile mix the icing. Add the beetroot powder and icing sugar to a bowl.
  9. While stirring with a whisk, add the almond milk. Mix this until all combined. If the mixture is too runny add a bit more icing sugar until it has nice pipeable consistency.
  10. Scoop the icing into a small piping bag or contact cover with clingwarp until ready to use.
  11. When the brownies have cooled completely, cut into any sized block you desire and drizzle the beetroot icing over the top.

I hope you enjoy this recipe as much as I did, and as always if you try it out, drop me a message and let me know how it turned out! Or tag me in your creations on Instagram @ninarlasvegas.

If you are looking for more sweet treats why not try my:

Happy baking everyone,

Love and health to all of you

xx

N

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