Recipe: home-made yoghurt

This was quick, easy and really rewarding. I'm not sure why I was so chuffed about it. Perhaps it was because it reminded me of the enjoyment I got from the yoghurt that my Grandmother used to make yogurt at her home. Either way, I think anyone who likes yoghurt, should try it at least once! :)

Ingredients for vegan yoghurt

• Boil 1 mug of milk

• 3 teaspoons of your yogurt starter - I used Tesco Free From Natural Yogurt

How to make vegan yoghurt

1. Boil the milk - I used soya milk but I plan to try it with oat milk soon

2. Let it cool until it feels hot if you put your finger in it but it is tolerable

3. When it is the temperature described above, mix in the yogurt starter

4. Put a bowl of water or something in the microwave and heat it using full power, for 2 minutes

5. While the microwave heats up, put the yogurt mix in an airtight container

6. Put the container within another airtight container, which has a lid and put the lid on it securely

7. Wrap a towel around it

8. Without turning it on, put it in the microwave and leave it there for about 6 hours

9. Don't open the microwave during this time

10. When you remove it, it will be warm and should have set

11. Put it in the fridge so it's cold and ready to eat 

Home made vegan yoghurt

Recipe: Pasta with homemade sauce and soft cheese within 30 minutes

This dish was an on the spot creation and it turned out really well! :)

Ingredients for pasta sauce

•    3/4 of a teaspoon of coconut oil
•    1 (400g) can of chopped tomatoes
•    1 fresh chilli – cut into 3 pieces
•    1 handful of roughly chopped coriander
•    salt to taste
•    pepper to taste
•    ground cinnamon to taste
•    ground nutmeg to taste

How to make vegan pasta sauce

1.    Add the coconut oil to a pan and heat it
2.    Meanwhile blend the tomatoes, chilli and coriander
3.    Add this to the pan when the oil has warmed up
4.    Let it cook for 5 minutes
5.    Add salt, pepper, cinnamon and nutmeg
6.    Let it reduce until it's the way you like your pasta sauce (ragu) to be - I like mine to be quite thick so I cook it on a medium high heat for about 20 minutes

Ingredients for the pasta

•    pasta of your choice - I  use rigatoni
•    1 tablespoon of vegan spread - I  use Pure Sunflower Margarine
•    1 tablespoon of salt

How to make the pasta

1.    While the ragu is reducing, put the kettle on and put the boiled water, pasta and salt in a large pan and stir
2.    Check the pasta after 7 minutes and if it’s cooked the way you like it, drain the water, add the margarine and stir
3.    Put the pasta on the plate, add the sauce on top, and garnish with some soft vegan cheese

Other ingredients

•  freshly ground pepper
• soft vegan cheese - I used Tesco Free From Cheddar Style Spread

Serving the pasta with vegan soft cheese

1. Serve the pasta creating a wide strip of it along the plate
2. Add freshly ground pepper
3. Add the sauce to the middle of the strip of pasta so that all of the pasta isn't covered in the sauce
4. Spoon some soft vegan cheese on to the sauce and enjoy!

Serving suggestion

Create a circular shape with the pasta, leaving a hole in the middle for the sauce, on top of which you could put the soft vegan cheese. 
Serve with the soft vegan cheese on the side.

Can Cancer be made to retreat and disappear?

This video is less than 3 minutes long and the content is rather strange!

The footage uncovers a secret!

It discusses the idea that Cancer can be cured and alleges that the solution is being kept a secret!

Why would anyone not want fewer people to suffer, a reduction of individuals in hospital, less men and women needing medicines and a lower number of deaths?

The clip from The Beautiful Truth will tell you more.

"What we have come to consider as “normal” illnesses of ageing are really not normal. In fact, these findings indicate that the vast majority, perhaps 80 to 90% of all cancers, cardiovascular diseases, and other forms of degenerative illness can be prevented, at least until very old age, simply by adopting a plant-based diet."
- Colin Campbell

Recipe: Chocolate Truffles

Ingredients for vegan chocolate truffles

• 200g of vegan dark chocolate
• 7 tablespoons of vegan vanilla ice cream - I used Swedish Glace Smooth Vanilla flavoured iced non dairy dessert
• 1 tablespoon of crushed roasted hazelnuts
• 30g of grated vegan chocolate

How to make vegan chocolate truffles

1. Break the vegan dark chocolate into small pieces and melt in a large bowl by placing it over a pan of hot water
2. While the chocolate is melting, warm the vegan vanilla ice cream to room temperature
3. Once the chocolate is melted, spoon in the vanilla ice-cream and crushed roasted hazelnuts
4. Mix it until you have a smooth mixture
5. Pour the mixture into a plate lined with greaseproof paper
6. Let the mixture sit at room temperature for 45 minutes
7. Then put the plate into the fridge for another 45 minutes
8. Once the mixture is completely solid, remove it from the fridge and cut into small (truffle size) pieces using a knife
9. Roll each piece into a ball, and then coat using the grated chocolate

I made 2 different versions of this dish. I coated one with vegan hot chocolate powder and another with desiccated coconut. Both were nice! :)

Recipe & photo courtesy of Sagar Shah.

Can changing your diet reverse diabetes within 30 days?

The footage shown below is less than 5 minutes long.

Priceless! In less than the time it takes to make a cup of tea, you'll understand how to reverse diabetes in 30 days JUST by changing what you eat!

"Children who grow up getting nutrition from plant foods rather than meats have a tremendous health advantage. They are less likely to develop weight problems, diabetes, high blood pressure and some forms of cancer" Dr. Benjamin Spock

Recipe: Date and Nut Slices

This recipe creates a tasty, replenishing, healthy snack.

The recipe makes about 15 pieces but it depends on how big cut them and how thick the 'roll' is.

Ingredients for vegan date and nut slices, also known as, Khajur Paak

• 1 packet of pitted dates (250g)
• 2 tablespoons of water
• 1 bowl of mixed nuts (almonds, pistachios, cashews) - roughly ground/chopped nuts
• Desiccated coconut

How to make vegan date and nut slices, also known as, Khajur Paak

1. Roughly chop dates and place them in a large saucepan
2. Add the water and heat for about 15 minutes
3. The dates will softened and form a paste-like consistency
4. Add the mixed nuts and mix well
5. Roll the mixture into cylindrical rolls - about 4 c.m. in diameter
6. Coat the rolls in desiccated coconut
7. Cover the roll with greaseproof paper and put in the fridge for at least 12 hours
8. When ready to eat, slice the rolls into 1 c.m. thick pieces

Recipe kindly provided by Rehma Chandaria. Photo courtesy of Sagar Shah.

Recipe: Pista Barfi within an hour

This dessert melts in your mouth!

I made them for a family get together and was asked if they were vegan. :) I took that as a compliment, because those who didn't follow a plant-based diet, were suddenly impressed by, and interested in, the recipe.

This recipe creates about 12 small pieces, less if you cut them to a bigger size.

Ingredients for vegan pista barfi

• 100g of creamed coconut
• 150g coarsely ground pistachios
• 50g of golden syrup
• 1/4 of a teaspoon of vanilla essence
• 1/2 of a teaspoon of cardamom powder
• A cup of flaked almonds, whole pistachio nuts or pieces of  dried fruit

How to make vegan pista barfi

1. Melt the creamed coconut by placing it in a bowl on top of a pan of hot water i.e. not in the water itself - I keep it in the plastic packaging
2. Put the ground pistachios, golden syrup, vanilla essence and cardamom powder in a blender and blend 
3. Once the the creamed coconut has softened/melted, add it to the blender and quickly blend all the ingredients together - if you aren't quick, it will begin to solidify again 
4. Pour the mixture into a mould, lined with cling film - I used a plastic take away container
5. Decorate the mixture with flaked almonds, whole pistachio nuts or pieces of  dried fruit
6. Leave it to cool for 10 - 20 minutes
7. Place it in the fridge for 30 minutes
8. Remove it from the fridge and use the cling film to lift the piece out of the container
9. Take the piece off the cling film and cut to size

Recipe initially developed by Anabel Zalvidar
Photo courtesy of Sagar Shah.