Berry Good For You

Berry Good For You

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Courgette & Butter Bean Quinoa

Courgette & Butter Bean Quinoa

Quinoa is a great source of protein and it’s also a delicious wheat-free, gluten-free alternative to cous-cous. This recipe features a zesty, creamy and slightly sweet salad dressing that perfectly complements the courgette and butter bean mixture. Healthy, quick and tasty – this is a […]

Tips On Getting Organised!

Tips On Getting Organised!

We’ve all been there: life becomes hectic and sometimes it feels like there simply aren’t enough hours in the day. We have to work, pay bills, eat and sleep -not to mention somehow find the time to socialise, pursue our hobbies and learn new skills. […]

Recipes For Easter

Recipes For Easter

If you’re in need of a little inspiration this Easter then look no further. We’ve compiled a list of some of our favourite recipes, whether it’s sweet or savoury, healthy or naughty, this collection includes some themed dishes as well as lighter bites that are perfect for the Spring season. Enjoy!

Maple Cinnamon French Toast

For those of you who don’t know, French toast is essentially made by dipping bread into whisked egg and frying it until golden on the outside.  So, without the egg, how can you can make this vegan?  The answer is pretty simple: with this recipe for a maple, cinnamon batter your French toast will be just as golden, just as spongy in the middle and just as addictive.  This is a brilliant brunch recipe and it is surprisingly quick to make.

Maple Cinnamon French Toast
Serves 2
Contains: gluten*, nuts**
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1/3 cup plain flour*
  2. 2/3 cup dairy-free milk
  3. 1 tbsp maple syrup
  4. 1 tsp vanilla essence
  5. 1 tsp ground cinnamon
  6. 2 pieces of thickly cut bread*
  7. vegetable oil (or other flavourless cooking oil)
TOPPING
  1. handful of chopped pecans
  2. handful of blueberries
  3. dusting of icing sugar
  4. maple syrup
Instructions
  1. In a bowl, whisk together the batter ingredients until lump-free. Set aside whilst you prepare your pan. Take a large frying pan and add a generous splash of oil and heat on full.
  2. Cut your pieces of bread in half and dunk in the batter so that both sides have been submerged. Place into the frying pan, when the oil is nice and hot, so that it sizzles straight away. Fry on each side for a couple of minutes, or until golden brown and crispy.
  3. Serve with a sprinkle of icing sugar, some maple syrup, blueberries and crushed pecans.
Notes
  1. * substitute gluten-free flour (such as buckwheat) and gluten-free bread if required
  2. ** omit pecans to make this recipe nut-free
Berry Good For You http://www.berry-good-for-you.com/

Maple Cinnamon French ToastMaple Cinnamon French Toast

Spinach & Kale Pizza Swirls

We all like to indulge from time to time, right?  Well pizza happens to be one of the best ways to do just that.  The flavoursome sun-dried tomato and olive filling goes perfectly with the spinach and kale. Wait, spinach and kale?  What better way to justify eating pizza than by adding some healthy greens?  I know what you’re thinking, these pizza swirls are just as healthy as a salad…
 

Spinach and Kale Pizza Swirls
Yields 15
Contains; gluten
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Prep Time
25 min
Cook Time
15 min
Prep Time
25 min
Cook Time
15 min
FOR THE PIZZA
  1. 375 g plain flour
  2. 1 sachet (1/2 tbsp) fast-action dried yeast
  3. 1 tsp salt
  4. 1 tbsp sugar
  5. 225 ml warm warm (not hot)
FOR THE FILLING
  1. 1 medium red onion
  2. 15 sun-dried tomatoes
  3. 15 black olives
  4. 1 large handful fresh spinach
  5. 1 large handful fresh curly-leaf kale
  6. 4-5 tbsp tomato purée
  7. splash of olive oil
Instructions
  1. Start by preheating the oven to 180 C fan.
  2. In a food processor, combine the filling ingredients and pulse until fairly smooth, with some texture and chunks. Set aside until ready to use.
  3. In a large bowl, mix together the dry pizza ingredients, followed by the warm water. Knead for 5-10 minutes, until the dough is soft and elastic.
  4. Roll out into a large rectangle on a floured surface and spread the filling evenly. Roll up lengthways like a roulade and slice into 12-15 swirls, using a sharp knife.
  5. Place on a baking tray with greaseproof paper and bake for 15-20 minutes.
  6. Enjoy hot or cold!
Notes
  1. Top with a sprinkle of nutritional yeast for a hit of cheesy flavour.
Berry Good For You http://www.berry-good-for-you.com/
Spinach and Kale Pizza Swirls

Easy 5 Minute Salad

If you’re looking for an easy salad recipe that doesn’t compromise on flavour then this is ideal and with avocado, olives and tofu you will feel fuller for longer.

Easy 5 Minute Salad
Serves 1
Contains: soya
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 2 handfuls mixed leaf salad
  2. 1/2 avocado
  3. 1/2 cup sweetcorn
  4. 10 black olives
  5. small handful tofu
  6. 5 sun soaked cherry tomatoes (or sun-dried tomatoes)
  7. 1/2 tbsp balsamic vinegar
  8. vegan mayonnaise (we used Mayola)
  9. 1/4 tsp dried parsley
  10. 1/4 tsp smoked paprika
Instructions
  1. Chop the avocado and add to a bowl along with the rest of the salad ingredients. Sprinkle over the paprika, parsley, balsamic vinegar and finish with a squeeze of mayonnaise.
Berry Good For You http://www.berry-good-for-you.com/
Easy SaladEasy Salad

Spiced Orange Buns

Spiced, zesty and squidgy – what more could you want?  Ideal for an afternoon treat; give these a try!

Spiced Orange Buns
Yields 9
Contains; gluten
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Prep Time
3 hr 15 min
Cook Time
20 min
Prep Time
3 hr 15 min
Cook Time
20 min
FOR THE BUNS
  1. 270 g plain flour
  2. 1 tsp salt
  3. 50 g sugar
  4. 1/2 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/4 tsp ginger
  7. 5 cloves, ground
  8. 2 tsp easy-bake (fast-action) yeast
  9. peel of 2 oranges
  10. 20 g vegan margarine
  11. 150 ml warm water
  12. 1/2 tsp orange essence
FOR THE GLAZE
  1. 50 ml water
  2. 50 g sugar
  3. 1/4 tsp orange essence
  4. 1/4 tsp cinnamon essence
Instructions
  1. Mix all of the dough ingredients and knead well for 5-10 minutes. The dough should be very squidgy and not too dry. Separate into 9 equal pieces and roll into evenly shaped balls. Place in a lined tin, about 1/2 inch apart. Cover and leave somewhere warm for about 2-3 hours. Preheat the oven to 180 C (fan) about 10 minutes before they have finished proving. They should increase in size so that there are no gaps between them (see pictures). Bake for 20 minutes.
  2. In a non-stick pan, mix the water with sugar and orange and cinnamon essence on a medium heat. When all the sugar has dissolved, brush the mixture over the swirls and allow to cool a little.
Notes
  1. Best eaten hot!
Berry Good For You http://www.berry-good-for-you.com/
 
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Apple, Rhubarb and Custard Tarts

These are delicious individual desserts made with a sweet shortcrust pastry, tangy rhubarb, soft apple and creamy custard.  They are handy to make in advance as they taste great cold too.  However, a quick blast in the oven before serving will take no time and taste delicious, too.

Apple, Rhubard and Custard Tarts
Yields 4
Contains: gluten*
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Prep Time
40 min
Cook Time
35 min
Prep Time
40 min
Cook Time
35 min
FOR THE PASTRY
  1. 250 g plain flour*
  2. 150 g vegan margarine
  3. 110 g sugar
  4. 2-3 tbsp cold water
FOR THE FILLING
  1. 2 apples - we used royal gala but if you prefer a sharper taste then use cooking apples or Braeburn
  2. Sprinkle of sugar
  3. 1 tsp cinnamon
  4. 1/2 tsp vanilla essence
  5. 3 stems rhubarb
  6. sprinkle of sugar
  7. 4 tbsp (plus extra for decoration) vegan custard - i.e Alpro or Provamel
Instructions
  1. Start making your shortcrust pastry by combing the ingredients in a food processor. Pulse until a smooth dough has formed and refrigerate for 30 minutes. Preheat the oven to 180 C and take your pastry out of the fridge to roll.
  2. Roll thinly on a floured surface and press into 4 small cases (roughly 5" diameter). Cover with greaseproof paper and add baking beans; blind bake for 15 minutes.
  3. Whilst the pastry cases are blind baking, peel and slice the apples (about 1/2 cm thick, not too thin or they will break too easily) and add to a pan on a low heat with the sprinkle of sugar and cinnamon. Repeat with the rhubarb in a separate pan. Simmer until soft (about 5-10 minutes).
  4. Take the pastries out of the oven and remove the greaseproof paper and baking beans. Spoon 1 tbsp of vegan custard into each pastry case and then layer on the rhubarb and apple, decorate with another squeeze of custard on top. Bake in the oven for a further 10-15 minutes or until golden brown.
Notes
  1. * to make these gluten-free, use buckwheat flour and add a touch more margarine as the consistency may be a little dryer.
Berry Good For You http://www.berry-good-for-you.com/

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Cinnamon Swirls

Perfect, squidgy, scrumptious cinnamon swirls!  There’s nothing better for an afternoon pick-me-up with a cup of tea!

Cinnamon Swirls
Yields 9
Contains: gluten
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Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
FOR THE DOUGH
  1. 270 g plain flour
  2. 1 tsp salt
  3. 40g sugar
  4. 2 tsp easy-bake yeast
  5. 20 g vegan margarine
  6. 150 ml warm water (not hot!)
FOR THE FILLING
  1. 20 g vegan margarine
  2. generous dusting of cinnamon (about 1 tbsp)
  3. sprinkle of sugar (about 5 tsp)
FOR THE TOPPING
  1. 50 g sugar
  2. 50 ml water
  3. 5 tbsp icing sugar
  4. 2 tsp water
Instructions
  1. Preheat the oven to about 70C. Mix all of the dough ingredients and knead well for 5-10 minutes. The dough should be very squidgy and not too dry. Roll it out into a large rectangle - 10" x 20" - and spread the 20 g of vegan margarine on to it. Followed by the sprinkle of sugar and the dusting of cinnamon. Roll the dough up tightly, lengthways, like a Swiss roll. Cut into nine pieces (about 1 inch thick each) and place into a lined tin, preferably square about 10" x 10". They should be roughly an inch apart from each other (see pic below), cover with a teatowel and pop in the oven for 35 minutes to rise. Take out and leave for 5 minutes whilst you preheat the oven to 180C. Place back in to bake for 15-20 minutes. They should be golden brown on top.
  2. In a non-stick pan, mix the water with sugar on a medium heat. When all the sugar has dissolved, brush the mixture over the swirls and allow to cool a little. While they are cooling, mix the icing sugar with water and drizzle over for decoration.
Notes
  1. They are best eaten hot out of the oven but they will keep for a few days in an airtight container. They taste best hot so if you are storing them, then give them a 15 second blast in the microwave before eating.
Berry Good For You http://www.berry-good-for-you.com/
 
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Vegan In New York

Vegan In New York

As you can probably imagine, it’s not exactly a challenge to find somewhere that caters for vegans in New York. But sometimes it’s worse when you’re spoilt for choice; everything sounds delicious but there just isn’t the time or money to try everything. That’s where […]

The Vegan Burger That BLEEDS

The Vegan Burger That BLEEDS

It took a solid ten minutes of psyching myself up before I could even take the first bite. And that was after double (and triple) checking with the waitress that this was, in fact, the vegan option. I understand that you may be reading this […]

Blueberry & Apple Cobbler

Blueberry & Apple Cobbler

It’s January. Yes, that’s right – still January! Christmas has left us and it seems it took the chocolate, over-indulgence and fairy lights with it as it went out the door. And now, well, now we’re left with January. Notorious for being a long, cold and ‘blue’ month, we thought it could do with a little sweetening! Perhaps you’re coming to the end of Veganuary (congratulations!) and you’re looking for a little something to celebrate? Or maybe you’re after a new dessert recipe to impress you friends and family? Whatever your reason, this scrumptious Blueberry & Apple Cobbler is sure to tick your boxes. 

Simply a match made in heaven, when you cook blueberries and apples together you’re left with a deliciously soft and jammy texture with a slight sharpness to cut the sweet taste. So, what are you waiting for? Get your mixing bowls out and fire up the oven!

Blueberry & Apple Cobbler
Serves 9
Contains: gluten*
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
FOR THE FILLING
  1. 250 g blueberries, washed
  2. 4 apples, peeled and cut into large chunks
  3. 2 tbsp vegan margarine
  4. 4 tbsp golden caster sugar
  5. 1 tsp vanilla essence
  6. 2 tsp cinnamon (or to taste)
  7. 1 tsp nutmeg (or to taste)
  8. Extra sugar to sprinkle
FOR THE COBBLER
  1. 1 cup self-raising flour*
  2. 1 cup golden caster sugar
  3. 1 cup soya or other dairy-free milk
  4. 1 tsp vanilla essence
  5. 1 tsp salt
FOR THE CRUMBLE TOPPING
  1. 1/4 vegan margarine, melted
  2. 1/3 cup oats*
  3. 1/3 cup plain flour*
  4. 1/3 cup demerara sugar
Instructions
  1. Preheat the oven to 180C fan.
  2. In a large pan, combine the filling ingredients until the margarine has melted and all the sugar has dissolved. Stir over a low heat for a further couple of minutes before transferring to your baking dish and sprinkling with another tbsp of sugar. We recommend using a lasagne-style dish about 13"x9".
  3. Using a mixing bowl, whisk the cobbler ingredients together until you have a smooth, fairly thin cake batter. Pour evenly over the fruit and set aside while you make the crumble topping.
  4. Mix the melted margarine with the oats, plain flour and sugar. Sprinkle evenly over the cobbler and bake in the oven for 40 minutes. The crumble topping should turn golden brown and the cobbler should be cooked but still cakey and moist.
  5. Delicious eaten hot or cold and tastes great served with some vegan custard or ice cream - enjoy!
Notes
  1. *to make this recipe gluten-free, substitute the flour for gluten-free flour and add a small pinch of xanthan gum. Use certified gluten-free oats
Berry Good For You http://www.berry-good-for-you.com/

Blueberry & Apple CobblerBlueberry & Apple CobblerBlueberry & Apple CobblerBlueberry & Apple CobblerBlueberry & Apple CobblerBlueberry & Apple CobblerBlueberry & Apple Cobbler

 

 

French Toast Dipping Sticks with Chocolate, Orange & Brandy Sauce

French Toast Dipping Sticks with Chocolate, Orange & Brandy Sauce

French Toast makes a wonderfully decadent and delicious breakfast, great for birthdays, celebrations and Sunday brunching. Top it with fresh fruit and yoghurt or a generous drizzle of syrup and it will set you up for a great day. But it doesn’t have to end […]

Coffee Ice Cream Float

Coffee Ice Cream Float

Summer provides us with the perfect opportunity to get outdoors and be active. But sometimes the heat can get a little bit too much (although that’s questionable if you live in the UK…) and you need something to cool you down. What better way than […]

Chickpea Mash and Avo Sandwich

Chickpea Mash and Avo Sandwich

Whether you’re heading to work and in need of a tasty packed lunch or if you’re just looking for some inspiration to save you from the dreaded, boring jam sandwich, then don’t panic! This recipe combines lots of different flavours and textures to make it deliciously different from your regular sandwich choices…

Chickpea Mash and Avo Sandwich
Serves 3
Contains: gluten*
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Prep Time
10 min
Prep Time
10 min
FOR THE CHICKPEA MASH
  1. 1 can chickpeas, drained and mashed
  2. 1 tbsp olive oil
  3. 2 tbsp sweet chilli sauce
  4. salt and pepper to taste
FOR THE REST
  1. 6 slices of bread
  2. 1 large avocado, thinly sliced
  3. sun-dried tomatoes
  4. spinach (optional, or other choice of salad)
  5. vegan mayo
  6. crispy onion pieces
  7. cracked black pepper (optional)
Instructions
  1. Mix all of the ingredients together for the chickpea mash and spread onto the bread.
  2. Add the avocado, sun-dried tomatoes and spinach (or other salad, if using) to the sandwiches. Top them off with a squeeze of vegan mayo, a sprinkle of crispy onion pieces and a twist of cracked black pepper.
  3. Enjoy right away or pop them in the fridge for later!
Notes
  1. * To make this recipe gluten-free, omit the crispy onion pieces and use gluten-free bread.
  2. p.s if you haven't tried crispy onion pieces before, then go and buy some now! They are a great addition to most meals, as they add texture and flavour!
Berry Good For You http://www.berry-good-for-you.com/
IMG_4639Chickpea and avo sandwichIMG_4641Chickpea and avo sandwich

Sweet and Sour Stir Fry

Sweet and Sour Stir Fry

To celebrate Chinese New Year, we have this super simple sweet and sour stir fry for you, so that you can join in with the celebrations!  Sweet and sour sauce is often vegan and you can pick it up at almost any supermarket, but if […]


Highlighted Post

The Vegan Burger That BLEEDS

The Vegan Burger That BLEEDS



It took a solid ten minutes of psyching myself up before I could even take the first bite. And that was after double (and triple) checking with the waitress that this was, in fact, the vegan option. I understand that you may be reading this and thinking “get a grip, it’s just a burger”. And I’m sure half of the people in the restaurant were thinking exactly that as they saw my inner turmoil spill out at the poor waitress who had the (dis)pleasure of serving me.

“The Impossible Burger is where food meets science and the result is simply mind-blowing”

But allow me to paint the scene for you… It was a sunny day in New York and after trekking around Greenwich village to work up an appetite, we arrived at Bareburger, with rumbling tummies and an eagerness to try the infamous veggie burger that bleeds. Arriving only days after this specific chain had started serving the burger, it seemed, dare I say it, almost like fate.

So, what’s all the fuss about? Well, the Impossible Burger, which is currently only served at a select few locations in America, has taken years to create and features elements that are unlike virtually any other veggie burger on the market. The most notable of which is that this is a meat-free burger that bleeds. Concerned? Well, you’re not alone there. But there’s no need to panic just yet; after five years of research, Impossible Foods found a way to create a meat alternative that mimics the flavour, texture, smell and look of real beef without the need to harm any animals. That’s the dream, surely?

“The Impossible Burger uses 95% less land, 74% less water and creates 87% fewer greenhouse gas emissions than beef”  

There’s a compound in beef called heme, which looks and tastes like blood and is the main driver for all the other aroma compounds that create the distinctive flavour of a beef burger. However, heme isn’t exclusive to animals; neuroscientists at Impossible Foods discovered that they could extract the compound from soy beans and use it to create a terrifyingly authentic taste and appearance without the need for actual meat. Add in wheat protein to mimic the fleshy texture, potato proteins for a crispy exterior when seared and flakes of deodorised coconut oil to create that satisfying sizzle and you have the foundations for a deliciously meaty – yet meat-free – burger.           

We’ve touched on how it was made but the real question is what does it actually taste like? Well, it is:

Succulent

Tender

Meaty

Aromatic

Flavoursome

And so much more. But the best part? Compared to actual beef, making the Impossible Burger uses 95% less land, 74% less water and creates 87% fewer greenhouse gas emissions. If you’re not already sold, then it might be worth noting that it’s made using all-natural ingredients – that means it’s 100% free of hormones, antibiotics and artificial ingredients. It’s no wonder that so many people are going mad over it!

According to the restaurant manager at the Bareburger where we tried it, 90% of the tables they served each day were ordering the Impossible Burger, which goes to show that for vegans, vegetarians and meat-eaters alike, this burger means business. It may not be for everyone and we completely understand how the concept may be off-putting or seem unnecessary to some but overall this is what I would deem an exceptional feat for science, veganism and flavour. And the next time I can get my hands on one, I won’t waste my time fretting, I’ll sink my teeth right in!

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