You have done nothing but watch Netflix for two weeks (Tiger King am I right?) or you could have found yourself being surprisingly productive. Garage? Cleaned! Attic? Emptied! Or you maybe somewhere in between the two.
Alternatively, you may be a key worker, in which case thank you for all the work you are continuing to do. You'll never know how much it's appreciated.
Here at The Goodness Project, we wanted to try and give you something to be a bit productive and maybe even adventurous.
If you're a vegan you'll always be looking for new meals to make or snacks to try. With the time you potentially have on your hands now you may be looking to try a few more.
So, we got in touch with 4 Vegan recipe makers and asked them to share some of their easy and tasty recipes you can try right now.
Now is the perfect time to give these a try, we've tried to keep the ingredients simple so you may have them in your cupboards already.
All these are for deserts, but if you're wondering what to do for lunch or dinner. We've got you covered as well.
So, let’s get into it!
Heena Modi- Vegan Strawberry Cheesecake
Heena went vegan in early 2008 and within a fairly short space of time, she began following a vegan lifestyle. Her website aims to help guide those who are looking to make a shift towards veganism. Amongst other things, she uses Plant Shift to bust many of the myths that surround plant-based diets.
You can find out more about Heena here
- 220g of vegan digestive biscuits
- 10 Hobnobs
- 6 tablespoons of margarine
- The cream from a 400g can of coconut milk - put the can (upside down), in the fridge the night before
- 2 tablespoons of icing sugar - see note below
- 340g of cream cheese
- 2 tablespoons of caster sugar - see note below
- 1 teaspoon of vanilla extract
- 1/2 a teaspoon of vanilla extract
- About 250g of strawberry jam
- 4 tablespoons of water
According to the current list from Sainsbury's, this icing sugar is vegan, and this caster sugar is vegan. You may need to find your own depending on where you are in the world!
- Remove the can of coconut milk from the fridge, turn it the right way round and open it.
- Scoop out the cream, which should have solidified and become separated from the coconut water
- Put the coconut cream into a bowl or jug that's deep enough for you to use an electrical hand mixer in
- Add one teaspoon of the vanilla extract, and the icing sugar, and blend it together using an electrical hand mixer
- Put this in the fridge for at least 10 minutes
- Adding a few at a time, blend the biscuits until you are left with crumbs
- Melt the margarine, add it to the biscuits and mix it together to ensure even coverage
- Put the biscuit mixture into the ramekins, and place them in the freezer
- Using the same blender, (without washing it), blend the remaining vanilla extract, cream cheese and caster sugar together
- Removing the coconut cream mix from the fridge, add it to the blender, mix with a spoon and set aside
- Remove the ramekins from the freezer and pour the creamy mix onto the base
- Use something e.g. the back of a tablespoon, to smooth the top layer of the cheesecake and put the ramekins back in the freezer
- Put the jam, and water in a pan, and put it on a low heat
- After a few minutes, remove the pan from the heat and let it cool
- Meanwhile, remove the ramekins from the freezer, add the jam and put them back in the freezer
- Remove them from the freezer 2 hours before you want to serve it
Taylor Kiser - Oatmeal Square Recipe
Taylor is a certified Personal Trainer and Nutrition Coach and a lover of health and fitness. She is also a very good Recipe developer. As you'll see below!
If you liked this recipe be sure to check out Taylors blog, its full of more recipes, motivation and general good vibes!
- Coconut Oil, at room temperature
- Packed Brown Sugar
- Whole Wheat Pastry Flour
- Old Fashioned Oats
- Baking Soda
- Mini Marshmallows
- Semi-Sweet Chocolate Chips
- Set your oven to 375 degrees Fahrenheit, or 190 digress Celsius.
- Spray a 9 x 13-inch baking pan with cooking oil spray and set this aside for later
- Put the coconut oil and brown sugar to a bowl. Using a hand mixer, cream until it is smooth and well combined
- Next add in the flour, oats, baking soda, and salt. This time use a wooden spoon to stir until it’s well mixed it
- Set aside about 1 1/3 cup of the crumbs and press the rest of the crumbs into the bottom of the prepared baking pan.
- Sprinkle the marshmallows and chocolate chips over the pressed crust evenly.
- Top with the remaining crumb mixture and bake for 20-25 minutes, or until the marshmallows are just turning golden.
- Let the bars cool in their pan before cutting, or else they won't set and will be a lumpy mess.
Mandy Mazliah - Peanut butter, banana and blueberry cookies
Mandy Mazliah is a vegan mum of three on a mission to get her kids to eat more veggies. For kid-friendly veg-based recipes check out sneakyveg.com and for seasonal vegan recipes head to cookveggielicious.com.
Mandy was kind enough to share her delicious vegan peanut butter cookies made with banana and blueberry. So easy that anyone can make them!
- 3 medium ripe bananas
- 3 tbsp peanut butter
- 3 tbsp maple syrup
- 120 g oats
- 50 g blueberries
- Pre-heat your oven to 180°C (fan)/200°C/gas mark 6.
- Line a baking tray with non-stick baking paper.
- Mash 3 ripe bananas in a large mixing bowl. Add 3 tbsp peanut butter and 3 tbsp maple syrup and stir.
- Add 120g oats and mix.
- Fold in the 50g blueberries.
- Use a spoon to put ten similarly sized cookies onto your baking tray. Press the blueberries down into the cookie mixture.
- Bake for 20-25 minutes until golden brown on top. Remove from the oven and cool on a wire rack
You could use raisins or vegan chocolate chips instead of the blueberries if preferred. Any kind of nut butter could be substituted for the peanut butter.
Original Recipe - https://www.sneakyveg.com/vegan-peanut-butter-cookies-banana-blueberry/
Susanne Kirlew - Peanut Butter & Banana flapjacks
Kirly-Sue (aka Susanne Kirlew) is helping to change the image of vegan and vegetarian food. So, if you think being vegan is all about boring, bland tofu and buck wheat, Kirly-Sue has some wonderful recipes you will LOVE.
You can check out all her recipes here - https://kirlysueskitchen.co.uk/
- 50g vegan butter, plus a little extra for greasing
- 2 tbsp smooth peanut butter
- 3 tbsp maple syrup (or agave syrup)
- 2 ripe bananas, mashed
- 1 apple, peeled and grated
- 250g rolled oats
- 100g raisins
- 85g mixed seeds (i.e. pumpkin and sunflower)
- 50g almonds
- 50g brown sugar
- 1/4 teaspoon cinnamon
1- preheat oven to 160C/140C fan/gas 3.
2- Grease and line a 20cm square tin with baking parchment.
3- Heat the butter, peanut butter and maple syrup in a small pan until melted.
4- Add the mashed banana, apple and 100ml hot water, and mix to combine.
5- Tip the oats, the raisins and the seeds into a large bowl.
6- Pour in the combined banana and apple and stir until everything is coated by the wet mixture.
7- Tip into the cake tin and level the surface.
8- combine topping ingredients together in a blender and sprinkle evenly on top
9- Bake for 55 mins until golden.
10- Leave to cool in the tin.
11- Cut into 12 pieces to serve or store in an airtight container in the fridge.
Give them a try!
And there you have it 4 tasty vegan deserts to try at home. If you do try them make sure to let us know!