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SUGAR FREE BEETROOT KETCHUP

sugar free beetroot ketchup

There’s ketchup and then there’s Sugar Free Beetroot Ketchup!  If you love beetroots you are going to love this recipe!

sugar free beetroot ketchup

If you love dunking chips in ketchup you are going to love this recipe! And if you would like to be in charge of the sugar content in your food then this is definitely for you!  Shop bought ketchup is full of added sugar where as this has just a little coconut sugar which you can reduce to your preferred taste.sugar free beetroot ketchup

I tend not to use white sugar anymore since it contains no nutrients whatsoever and even steals your nutrients in order to be digestible.  A “food” which doesn’t provide you any nutrients but steals yours! Huh?  Coconut sugar or syrups such as maple, date, rice or agave on the other hand will give a little sweetness without stealing your nutrients.

sugar free beetroot ketchup

You could also sub the coconut sugar for sweetener if you prefer or just leave it out!  Thats the beauty of making your own condiments you are in charge or exactly what goes into them.

sugar free beetroot ketchup

This beetroot ketchup comes together very quickly and easily,  most of the time is taken roasting your veggies in the first place then its just a 20 minute simmer and blend before you’re dipping your chips into this pink deliciousness.

sugar free beetroot ketchup

Its not just good on chips though, I have been spreading it on wraps with hummus, veggies and micro greens.  Its a great addition to burgers and sandwiches of any kind.  Definately adds the mmmmm factor.

sugar free beetroot ketchup

If you want to know more about the health benefits of beetroots then pop over here to see what Dr Axe has to say about them.  

Are you ready to make Sugar Free Beetroot Ketchup?

Lets do this!

Feel free to check out these other delicious dips and dressings Spinach Pesto, Black Bean Hummous, Sunflower Seed Sour Cream, Cashew Sour Cream, Red Wine Gravy, Parsley Oil, Nut Free Parmesan, Vegan Parmesan, Turkish Cacik

sugar free beetroot ketchup
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SUGAR FREE BEETROOT KETCHUP

Keyword beetroot ketchup, sugar free
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 600 g beetroot peeled and cut into pieces (approx. 2-3 cm)
  • 80 g red onion cut into quarters
  • 1 carrot approx. 130 g, cut into pieces
  • 1 garlic clove peeled
  • 1 fresh long red chilli trimmed and cut into thirds (optional)
  • 60 g extra virgin olive oil plus an extra 3 tbsp for drizzling
  • 90 g apple cider vinegar
  • 30 g coconut sugar
  • ½ tsp dried thyme
  • ½ tsp ground nutmeg
  • ½ tsp ground coriander
  • ½ tsp salt

Instructions

  1. Preheat oven to 200° C. Line a baking tray with baking paper.
  2. Toss the veggies, garlic and chilli with a little oil, place on the prepared baking tray and roast for 40 minutes, turning once during cooking.
  3. Transfer the roasted vegetables into a lidded saucepan adding the vinegar, sugar, remaining oil, thyme, nutmeg, coriander and salt, simmer for 20 min or until soft.
  4. Transfer to a blender or food processor and blend smooth. If ketchup is thick, add more oil or water and repeat blending to your desired consistency.
  5. Transfer into a sterilised sealable jar and place into refrigerator until ready to serve.

Recipe Notes

The ketchup should keep in the fridge for up to 3 weeks.

 

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Tofu Feta

Tofu Feta & Watermelon Salad

Its been a while since I made this but on finding the watermelon in the fridge that needed using up there was only one thing I could think of that I wanted, no, NEEDED to have it with… Tofu Feta!

Tofu Feta

This tofu feta comes together very quickly and easily with ingredients you most likely have to hand.  Garlic, lemon juice, salt and a block of firm tofu.  It does need to be firm and you will need to press it.  Omit the pressing at your peril.  Unpressed tofu has that slimy texture that no-one should have to endure!

Tofu Feta & Watermelon Salad

I LOVE my feta with fresh watermelon, mint leaves, a drizzle of agave syrup and a crack of black pepper but you could use it in any way that takes your fancy… a greek salad would be the obvious choice or pizza topping!  You can also crumble the tofu rather than cube it and make feta crumbles if you prefer.

Tofu Feta

Also feel free to play with the quantities of salt, garlic and lemon to suit your taste.  I found the flavours were more profound after chilling so don’t omit the cooling and preferably chilling in the fridge before using.  It doesn’t have to be overnight but an hour or so in the fridge would be great.

Tofu Feta & Watermelon Salad

Half of the feta was used in the making of this gloriously juicy salad, the salt and sweet conspiring to give the perfect flavour hi!.  I still have the other half in the fridge alongside the rest of the melon which I did think I would have tomorrow.  However what is actually happening is I am dipping into the feta bowl every time I pass the fridge and most likely it will be long gone by morning!  No matter its very easy to make more!

Tofu Feta

Are you ready to make salty delicious Tofu Feta?

Lets do this!

Feel free to also check out my Vegan Parmesan and Nut Free Vegan Parmesan recipes also.

 

 

Tofu Feta
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TOFU FETA

Keyword non dairy, tofu feta, vegan cheese, vegan feta cheese
Prep Time 1 hour 10 minutes
Cook Time 15 minutes
Author Hayley

Ingredients

  • 400 g Firm Tofu pressed
  • 4 fat cloves of garlic finely chopped/minced
  • 1 lemon, juice only
  • 2 tsp salt

Instructions

  1. Cut the tofu into cubes or crumble if you prefer.
  2. Mix the remaining ingredients together in a bowl, add the tofu and stir well so that its all evenly covered.
  3. Cover and leave to marinate for at least 20 mins, preferably an hour or longer, stirring every now and then.
  4. Line a baking sheet with baking paper, spread the tofu out in a layer so the pieces aren’t touching and bake for 15-20 minutes at 170 If you have an air fryer then air fry at 170 C for 5 minutes, give the tofu a shake and fry for a further 2 minutes.

  5. Allow the tofu to cool and preferably refrigerate for an hour or so before using.

  6. Enjoy as you like on salads, pizzas or just with a piece of bread!

Recipe Notes

Feel free to adjust the amount of salt and lemon juice to your taste.

Crumble the feta if you prefer it that way.

The feta tasted better next day after a night in the fridge so if you can be organised enough make it the day before!

The feta will keep in the fridge for a few days.

 

 

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Vegan Red Wine Gravy

vegan red wine gravyI know, I know its Summer, its a scorcher and I’m making gravy???  What can I say? In the UK a Sunday Roast dinner is the law! Its always going to be a good thing to have a delicious gravy recipe up your sleeve and this is not just any gravy this is Vegan Red Wine Gravy.  Perfect for that Sunday or special occasion roast dinner.

vegan red wine gravy

Good gravy is essential and this is good gravy.  I’ve used miso paste, mushroom and beetroot powder for depth of flavour (find them in supermarkets, health food stores or on Amazon).  If you don’t have beetroot powder then leave it out or add a fresh beetroot but don’t skip the mushrooms.  You can go ahead and use fresh if you don’t have powder or dried porcini but go for a more flavourful mushroom like chestnut.  If miso paste is something new to you don’t worry its easy to find on Amazon, in your local health food store and even in most supermarkets these days!  Miso is a great addition to your pantry and used ALOT in vegan recipes.  I use it to make vegan pesto and slather it everywhere!

vegan red wine gravy

Just look at the colour all rich and comforting.  I almost want to drink it straight from that jar and I’m certainly going to be mopping up the leftovers with a big hunk of bread!

vegan roast dinner

This is so easy to make, the veggies are chopped in an instant in your food processor, then its a matter of frying them soft with some herbs and flavourings, adding a good vegetable stock, simmering and straining.

vegan red wine gravy

I quite like to make it early in the day or even the day before and let the flavours develop.  Its also totally freezable if you have leftovers and so handy to have to hand.  In fact why not double the quantity and batch cook extra while you’re at it then you can have your gravy ready for the next 4 dinners!

vegan red wine gravy

This recipe should yield around 600 ml of gravy

Are you ready to make Vegan Red Wine Gravy?

Lets do this!

 

 

 

 

vegan red wine gravy
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Vegan Red Wine Gravy

Keyword red wine gravy, vegan gravy
Prep Time 10 minutes
Cook Time 35 minutes
Author Hayley

Ingredients

  • olive oil for frying
  • 2 onions red or white
  • 3 garlic cloves
  • 2 carrots
  • 2 celery sticks
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 250 ml red wine
  • 2 tbsp flour Use corn flour or gluten free blend if gluten free
  • 1 tsp marmite or vegemite or any yeast extract
  • 1 tbsp tomato puree
  • 1 tsp white miso paste
  • 3 tbsp mushroom powder or 25g dried porcini mushrooms
  • 1 tsp beetroot powder optional
  • 1 litre good vegetable stock

Instructions

  1. Peel and chop the onions, garlic, celery, carrots, add to your food processor along with the dried porcini if using and pulse a couple of times to get it all chopped up in small pieces.
  2. Heat the oil in a pan then add the veggies, and fresh herbs and fry stirring for 20 minutes until nice and soft.
  3. Add the wine and turn up the heat a little and cook off until just a little liquid remains.
  4. Stir in the flour then add the marmite, tomato puree, mustard, bay leaf and mushroom/beetroot powder if using.
  5. Now pour in the stock, give it a good stir and bring to simmer for 10 minutes or until thickened.
  6. Sieve through a strainer and your gravy is ready!

Recipe Notes

Any leftovers can be frozen or just double up the quantity so you have some in the freezer ready for the next few dinners!

 

 

 

 

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Chocolate Quinoa Porridge

chocolate quinoa porridgeThis is my current addiction. Not just chocolate quinoa porridge, any quinoa porridge! I Literally cannot wait for breakfast !!! Couldn’t wait last night and had it for dinner then breakfast this morning and now I’m wondering if I could sneak another bowl in before bed.

chocolate quinoa porridge

Weird thing is I didn’t like it a few years back when I tried it the first time.  So glad I gave it another go. Usually I make a vanilla and cashew butter bowl but since today’s a holiday I put raw cacao in there and changed it up a bit. SO GOOD!  I urge you to try it!  Super delicious and healthy!  Raw Cacao is full of antioxidants, 40 times more than blueberries even so this chocolate is doing you good.  Guilt free chocolate!

chocolate quinoa porridge

So easy to throw together and cooks in just 3 minutes.  The secret to it is that its made with QUINOA FLAKES not the grain we are more used to cooking.  Its not as thick as oats, without the chocolate it kind of reminds me of a childhood breakfast… Weetabix cereal with hot milk.  Maybe you remember that too?!  

quinoa flakes

Just make sure you use quinoa FLAKES not the grain or you’ll get something quite different!  I find them in my local health food store or you can also buy them on Amazon.

quinoa flakes

I recommend not leaving the flax out, its going to boost up the healthy fats, fibre and protein but if you don’t have any you could use chia seeds.  If you don’t have either of those then you will need to reduce the milk just a tiny bit or you’ll get soup!

chocolate quinoa porridge

Experiment with the right amount of milk to use to get the texture you like.  I like it a little runny and the creamier the plant milk the better.  Oatly Barista or Mylk both work a treat.  Don’t worry if it looks too runny after the 3 minutes is up, it will thicken up in the bowl.  If its still looking too thick just pour on more milk and use less to cook it next time.

chocolate quinoa porridge

Soft and silky bowl of yum!

Are you ready to make Chocolate Quinoa Porridge?

Lets do this!

For more breakfast and quinoa recipes please feel free to also check out Blackberry & Beetroot Porridge Oats, Chia Coconut Parfait, Superfood Chocolate Overnight Oats Caramelized Pineapple, Strawberry Chia Jam, Tofu Scramble, Vegan Fried Eggs, Vegan Dippy Eggs,  Lemon Quinoa & Kale Minestrone, Quinoa Flatbread, Easy Italian Quinoa Risotto, Quinoa Tabbouleh.

 

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Chocolate Quinoa Porridge

Quick and easy alternative to porridge made with oats.

Course Breakfast
Keyword chocolate quinoa porridge, quinoa flakes, quinoa porridge, vegan
Prep Time 2 minutes
Cook Time 3 minutes
Servings 1
Author Hayley Jarvis

Ingredients

  • 35 g quinoa flakes
  • 1.5 cups plant milk mylk or barista work really well
  • 1 tbsp cashew butter I like the crunchy type
  • 1 tbsp ground flax or chia seeds
  • 1 tbsp raw cacao heaped
  • 1 tbsp date syrup
  • 1 banana, sliced
  • A handful of berries fresh or frozen, I used strawberries and blueberries
  • cinnamon topping optional
  • coconut sugar optional

Instructions

  1. Add the quinoa flakes, plant milk, cashew butter, ground flax or chia seeds, date syrup and raw cacao into a saucepan, bring to a simmer for 3 mins. Don't worry if it looks like soup, it thickens up in the bowl and if you cook it for longer you could end up with mush.

  2. Feel free to add more milk to get it to your preferred consistency.

  3. Put the sliced banana in a bowl, pour the porridge over and pop the berries, coconut sugar and cinnamon on top.
  4. Enjoy!

Recipe Notes

If you leave the flax or chia seeds out you may need to reduce the milk a little.

 

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Potato Cream Soup with Parsley Oil

Potato Cream Soup

This is not just any potato soup.  This is Potato Cream Soup drizzled with fresh Parsley Oil.  A rich and decadent tasting dreamy bowl.  BUT since we’re using plant milk for the base this creamy deliciousness contains zero cholesterol!

Potato cream soup

Now you don’t have to make the fresh Parsley Oil if you don’t want to BUT at least garnish with fresh parsley.  The marriage of potato and parsley is sublime.  Finish it with crisped up smoked tofu bacon pieces and you have perfection! 

parsley oil

The link to the Parsley Oil is here.  Its quick and easy to make and what’s leftover can be used for pouring over salads, veggies and other soups and stews or just dunking your lovely fresh bread in.

potato cream soup

It takes just 4 basic ingredients to make the soup with its perfectly balanced delicate flavour.  The base is made from creamy plant milk so it feels wickedly indulgent. Like liquid velvet.  The crispy tofu adding texture and the final flourish!

potato cream soup

If you don’t want to use tofu then just add some smoked paprika to the oil you toss the croutons in to give them a smokey flavour.

potato cream soup

Are you ready to make Potato Cream Soup drizzled with Parsley Oil?

Potato Cream Soup

Lets do this!

Please feel free to also check out other soup recipes such as Jackfruit Chipotle Chilli Soup, Roasted Butternut Squash & Sweet Potato Soup, Easy Tomato & Basil Soup, 2 ways!, Chickpea, Cabbage, Tomato & Chilli Soup AND this easy peasy Focaccia Bread Recipe!

 

potato cream soup
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POTATO CREAM SOUP WITH PARSLEY OIL

Keyword non dairy, Potato Cream, Potato Soup, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Author Hayley

Ingredients

  • 50 g unsalted butter
  • 500 g floury potatoes peeled and very thinly sliced
  • 1 onion thinly sliced
  • 1 bay leaf
  • 900 ml unsweetened soya milk
  • salt and pepper to taste
  • GARNISH
  • 100 g Smoked Tofu
  • 2 Slices sourdough bread, cut into small cubes or Gluten Free bread of choice
  • 1 tbsp olive oil
  • 1 pinch salt

Instructions

  1. First make the Parsley Oil if using by using the recipe linked to in the notes below.

  2. TO MAKE THE SOUP

  3. Melt the butter in a large non-stick pan.
  4. Add the potatoes and onion, stir and let cook for 5 minutes. Don’t let the potatoes start to colour, you want them to remain white and the onion to become translucent.
  5. Add the bay leaf, milk, salt and pepper, bring to the boil then lower the heat, cover and simmer for 20 minutes.
  6. Remove from the heat and discard the bay leaf before pouring into a blender and puree smooth.

  7. TO MAKE THE GARNISH

  8. Toss the cubed bread in a bowl with the olive oil and salt then either pop into your air fryer for 6 minutes on 200c or fry for 5-6 minutes until crisp and golden then drain on kitchen paper.
  9. Slice the smoked tofu thinly and grill for 10 - 15 minutes, or until browned and crispy, turning half way through OR place in your air fryer for 10 minutes at 200c.
  10. Cut the crisped tofu into smaller pieces for sprinkling on top of your soup.
  11. Serve the soup drizzled with parsley oil and drop the croutons and crispy tofu pieces onto the soup or serve separately.

Recipe Notes

To make the Parsley Oil please refer to the recipe here.