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Top Posts
Rich Chai Spiced Poached Pears with Granola and...
Naturally Nutty Low-Oil/Sugar Granola (vegan)
Pineapple Celebration Cake (Vegan + Gluten Free)
Snickers Style Peanut Butter & Chocolate Cake
Vegan Cheesy Biscuits Recipe with Tangy Chutney ?
Raw Vegan CBD Bliss Balls: Chocolate Orange, Turmeric...
Creole Seasoning
Simple Satisfying (and Dairy-Free) Vegan Potato Salad
Super Creamy Easy Vegan Mac & “Cheese”
The Ultimate Vegan Cheese Toastie by notetoiris

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Recipes

DessertRecipesSnacks

Rich Chai Spiced Poached Pears with Granola and Nut Butter

written by notetoiris

This season calls for combining warm flavours and filling your home with cinnamon scent throughout. Autumn is one of my favourite seasons, although wet, the idea of cosying up together, lighting candles as the darkness unfolds and enjoying hot dishes that keep the cold at bay, make me feel all warm inside.

We love a chai tea with almond/oat/hemp mylk, whatever we have to hand. That gave me an idea to soak some pears in the tea to have for pudding that evening. Safe to say they didn’t last that long as we had them for an afternoon snack and then again for pudding that same evening.

Poaching the pears in chai tea mixed with cinnamon and all spice
I tried poaching with and without the skin to see how well it would soak up the flavours and I must say I prefer them completely peeled.

Add granola and nut butter or eat as is! Here is my recipe for granola.

Have you made this recipe? Share it with me by tagging @notetoiris and using the hashtag #notetoiris

Rich Chai Spiced Poached Pears with Granola and Nut Butter

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Serves: 4 Prep Time: 5 Minutes Cooking Time: 20 Minutes

Ingredients

  • 4 ripe but firm pears (peeled and stems left intact)
  • 8 cl water
  • 8 chai tea bags 
  • 1-2 tablespoons maple syrup
  • 2 cinnamon sticks (or 1 tablespoon powder)

Instructions

  1. In a large pot, add the water and bring to a simmer. 
  2. Add the tea bags and let simmer (not boil) for 4 minutes then remove the tea bags and add the maple syrup, cinnamon sticks, stir to combine. 
  3. Gently add in the pears, laying them on their side, and let them simmer for about 20 minutes, until tender, turning occasionally so they poach evenly on all sides. 
  4. Enjoy with granola and nut butter or ice cream!
Rich Chai Spiced Poached Pears with Granola and Nut Butter was last modified: October 22nd, 2020 by notetoiris

Rich Chai Spiced Poached Pears with Granola and Nut Butter was last modified: October 22nd, 2020 by notetoiris
October 22, 2020
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Granola recipe by notetoiris
BreakfastFood & DrinkRecipes

Naturally Nutty Low-Oil/Sugar Granola (vegan)

written by notetoiris

Granola recipe by notetoiris

We’ve been enjoying homemade granola… instead of vegetable or coconut oil I added almond butter, delicious with mango, it has some added cinnamon but of course you could add what you prefer in your recipe. 

Measure out all ingredients

Mix all ingredients in a large mixing bowl

Have you made this recipe? Share it with me by tagging @notetoiris and using the hashtag #notetoiris

Naturally Nutty Low-Oil/Sugar Granola

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes

Ingredients

  • 400g Rolled oats
  • 100g Quinoa
  • 100g Walnuts
  • 50g Pecans
  • 40g Brazil nuts
  • 200g Raisins
  • Nut butter (I used almond butter)
  • 100ml Maple syrup (or any other sweetener you prefer)
  • 2 teaspoons Cinnamon
  • Half a teaspoon - 1 teaspoon sea salt (depending on taste)

Instructions

  1. Measure out all your ingredients and chop the nuts finely or as fine/chunky as you like.
  2. Mix together all ingredients except for the raisins and maple syrup.
  3. I recommend using baking paper on your oven tray as it can get sticky, line tray and spread out mixture evenly. Use two trays if you need! It’s best to have a thin even layer.
  4. Drizzle over maple syrup and bake for 20 minutes, stirring the mixture half way through so it all cooks evenly.
  5. Once cooked take out of the oven and leave to cool, you can mix in the raisins once cooled.
  6. Store in an airtight container.
Naturally Nutty Low-Oil/Sugar Granola (vegan) was last modified: October 20th, 2020 by notetoiris

Naturally Nutty Low-Oil/Sugar Granola (vegan) was last modified: October 20th, 2020 by notetoiris
October 20, 2020
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Pineapple cake by notetoiris
Food & DrinkLifeRecipes

Pineapple Celebration Cake (Vegan + Gluten Free)

written by notetoiris

Birthdays are a big deal where I’m from and lockdown has changed our birthdays ever so slightly. We haven’t gone out in the same way but I still tried to make Joel’s birthday a special one. This starts with cake of course.

This cake is filled with pineapple pieces, sprinkled with pineapple juice to keep it moist and topped with dried pineapple flowers! This idea I got from this Spanish post on Pinterest.

Pineapple cake recipe by notetoiris

If you like pineapple, you’ll love this. If you’re not so much into it, it’s not overpowering but you could switch it for apples too 🙂

The buttercream frosting was way too sweet for us! We are not used to that much sugar anymore and so it could have been better without. If you have a sweet tooth though, add the buttercream. I think this simple cake has a wow factor with the layers and easy decoration.

It is gluten-free and not taste free ha! I added roasted walnuts as well as spelt flour. It is a little more crumbly I think using spelt instead of wheat so if you want you can also switch this for wheat flour.

Pineapple Celebration Cake (Vegan + Gluten Free)

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Serves: 8 Prep Time: 1 Hour Cooking Time: 45 Minutes

Ingredients

  • 1 pineapple
  • 1 cup of vegetable oil
  • 1 cup of sugar (I used cane + coconut)
  • 3 flax eggs
  • 1 tbsp vanilla essence
  • 3 cups of spelt flour
  • 1 tsp baking soda
  • 1 tsp of salt
  • 1 tsp cinnamon
  • 2 cups (about 3 medium) of banana puree
  • 1 cup pineapple diced
  • 1 cup of grated coconut
  • 1 cup of toasted and chopped walnuts

Instructions

INSTRUCTIONS

1. Cut pineapple in half across the width and reserve half for the filling.

2. Then cut 8-10 extremely thin slices across the width of the pineapple.

3. Place the slices on a muffin tin and bake for 45 to 50 minutes until they dry, forming a kind of flower.

4. Remove the pan from the oven and place the slices in the muffin pans and bake for another 20 minutes. Let it cool completely inside the pan.

5. Chop the remaining pineapple into pieces and reserve for the cake.

6. In a large bowl, beat the oil and sugar until it thickens, about 2 minutes. Add the flax eggs, then add the vanilla essence.

7. Add flour, baking soda, salt, and cinnamon until combined.

8. Beat again, adding the banana puree, the coconut and a cup of chopped walnuts.

9. Pour the mixture into three removable buttered and floured cake pans and bake for 15 to 20 minutes at 180º.

10. Buttercream frosting: in a large bowl, beat butter until smooth and fluffy. Add the icing sugar until smooth and white. Add the lemon juice and the vanilla essence.

11. To assemble the cake: place one of the layers and cover with 1/2 cup of buttercream. Spread so there is an even layer and cover with another layer of cake.

12. Repeat with the third sponge cake.

13. Cover the cake with half the rest of the buttercream frosting and send to the fridge for 20 minutes.

15. Decorate with the pineapple flowers that were made at the beginning and serve.

Pineapple Celebration Cake (Vegan + Gluten Free) was last modified: August 4th, 2020 by notetoiris

Have you made this recipe? Share it with me by tagging @notetoiris and using the hashtag #notetoiris

Pineapple Celebration Cake (Vegan + Gluten Free) was last modified: August 4th, 2020 by notetoiris
July 28, 2020
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Snickers cake recipe by notetoiris
DessertRecipes

Snickers Style Peanut Butter & Chocolate Cake

written by notetoiris

Snickers were my favourite chocolate bar before I went vegan. I changed my lifestyle because I wanted to feel better, first I went pork-free, then dairy-free, completely meat-free, fish free, and then I went fully vegan.

It is nice to know that I can recreate flavours I miss, and hopefully this will help someone on their journey 🙂

This cake was inspired by a recipe from Bianca Zapatka, a chocolate and peanut butter cake. I changed a couple of ingredients and marbled the buttercream. So check out her page for the recipe!

I swapped applesauce for banana puree, and since it was just for us, I baked half a cake. Stacking the two halves to create half a cake.

Snickers cake (vegan recipe by notetoiris

Snickers cake (vegan) recipe by notetoiris

Snickers Style Peanut Butter & Chocolate Cake

Did you make this recipe? Share it with me on @notetoiris using the hashtag #notetoiris

 

Snickers Style Peanut Butter & Chocolate Cake was last modified: April 25th, 2020 by notetoiris
April 11, 2020
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Cheesy Biscuits with Chutney by notetoiris
Food & DrinkRecipesSnacks

Vegan Cheesy Biscuits Recipe with Tangy Chutney ?

written by notetoiris

These cheesy biscuits with chutney are just what I was craving!

I haven’t had cheesy biscuits since going vegan (three years now!) and I feel like I’ve been craving that cheesy-tangy combination even more since being pregnant.

 

Cheesy Biscuits with Chutney by notetoiris

Kneed the flour and margarine together using your thumb and index fingers until you have something that resembles rough breadcrumbs.

Cheesy Biscuits with Chutney by notetoirisAdd the grated cheese, yeast flakes, garlic, onion salt, sea salt and mixed herbs.

Cheesy Biscuits with Chutney by notetoirisMix together with your hands until you can form one big dough ball.

Cheesy Biscuits with Chutney by notetoirisRoll out the pastry, be careful it doesn’t crumble.  Use a cookie cutter or glass jar to cut the dough.

Cheesy Biscuits with Chutney by notetoiris

Prick the biscuits with a fork and bake for about 20 minutes.

I love pairing these biscuits with The English Provender Caramelised Onion Chutney.

And if you love cheese recipes, try my super creamy vegan mac and cheese recipe!

Vegan Cheesy Biscuits recipe by notetoiris

Cheesy Biscuits with Chutney by notetoiris

Vegan Cheesy Biscuits Recipe with Tangy Chutney

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Serves: 4 Prep Time: 20 Minutes Cooking Time: 20 Minutes

Ingredients

  • 120g plain flour, plus extra for dusting
  • 120g vegan margerine, cubed
  • 120g vegan cheese, grated finely (I used Sainsbury's own brand)
  • 1 tbs yeast flakes
  • 1 tsp mustard powder
  • 1 tsp garlic granules
  • 1 tsp onion salt
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp mixed herbs (or herb of choice, thyme would be lovely too)

Instructions

  1. Put the flour and cubed butter in a mixing bowl.
  2. Kneed the two together using your thumb and index fingers until you have something that resembles rough breadcrumbs.
  3. Add the grated cheese, yeast flakes, garlic, onion salt, sea salt and mixed herbs.
  4. Mix together with your hands until you can form one big dough ball.
  5. Roll out the pastry, be careful it doesn’t crumble.
  6. Use a cookie cutter or glass jar to cut the dough.
  7. Prick the biscuits with a fork.
  8. Line up on a flat tin, lined with baking paper.
  9. Bake for 20 minutes or until golden brown.
  10. Serve with chutney of choice! I used The English Provender caramelised opinion chutney.
Vegan Cheesy Biscuits Recipe with Tangy Chutney ? was last modified: May 19th, 2020 by notetoiris
Vegan Cheesy Biscuits Recipe with Tangy Chutney ? was last modified: May 19th, 2020 by notetoiris
July 20, 2018
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Raw Vegan Bliss Balls
Food & DrinkJournalRecipes

Raw Vegan CBD Bliss Balls: Chocolate Orange, Turmeric and Raspberry ?

written by notetoiris

CBD, derived from the hemp plant.

I created these Raw Ginger Bread and Black Beauty bliss balls before which don’t contain CBD, although you can also make all of the snacks below without CBD. I made these CBD infused raw vegan bliss balls for the LDN CBD launch with Hempen double infused coconut oil ✨?

Raw Vegan CBD Bliss Balls by notetoiris

Turmeric Cashew Filling with Turmeric and Black Sesame Topping

Raw Vegan CBD Bliss Balls by notetoiris

Chocolate Orange Filling with Orange Peel and Goji Berry Topping

Raw Vegan CBD Bliss Balls by notetoiris

Raspberry Coconut Filling with Pistachio Topping

 

 

Raw Vegan CBD Bliss Balls: Chocolate Orange, Turmeric and Raspberry

Print This

 

 

Raw Vegan CBD Bliss Balls: Chocolate Orange, Turmeric and Raspberry ? was last modified: January 18th, 2020 by notetoiris
July 7, 2018
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Recipes

Creole Seasoning

written by notetoiris

 

Creole Seasoning

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Ingredients

  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon dried thyme
  • 1 tablespoon black pepper
  • 1 tablespoon white pepper
  • 1 tablespoon cayenne pepper
  • 5 tablespoons paprika
  • 3 tablespoons sea salt

Instructions

In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper, white pepper, cayenne pepper, paprika and salt. Store in an airtight container.

Creole Seasoning was last modified: January 1st, 2020 by notetoiris
Creole Seasoning was last modified: January 1st, 2020 by notetoiris
January 1, 2018
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Simple Satisfying (and Soy-Free) Vegan Potato Salad by notetoiris
DishesRecipes

Simple Satisfying (and Dairy-Free) Vegan Potato Salad

written by notetoiris

As a kid I loved my grandmothers potato salad, so I gave it a vegan makeover… Hope you guys like it! Let me know what you prefer to add to your potato salad…

I used plain Plamil egg and soy free mayo.

Simple Satisfying (and Soy-Free) Vegan Potato Salad by notetoiris

Simple Satisfying (and Dairy-Free) Vegan Potato Salad by notetoiris

Simple Satisfying (and Dairy-Free) Vegan Potato Salad

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Serves: 4 Prep Time: 15 Minutes

Ingredients

  • 1kg of new potatoes
  • 4 tablespoons Plamil Egg free Mayo
  • Quarter of a small cucumber
  • 1 stick of celery
  • About 20g of ready made sweet corn or 1 corn on the cob (pre-boiled)
  • 5 spring onions
  • 10g of chives (optional)
  • 1/2 a lime, juiced
  • Lots of salt and pepper

Instructions

  1. Half or quarter any of the larger potatoes, then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through.
  2. While the potatoes cook, finely chop the spring onions, cucumber, celery and chives.
  3. When the potatoes are cooked through remove from the heat and drain. Leave the potatoes to cool before stirring through the mayo (you can run them under cold water to speed up the process).
  4. Stir through the cucumber, celery, sweet corn, spring onions, chives, lime juice, salt and pepper.
  5. Finely chop the remaining spring onion and chives and sprinkle over the potato salad as decoration before serving.
Simple Satisfying (and Dairy-Free) Vegan Potato Salad was last modified: June 12th, 2017 by notetoiris
Simple Satisfying (and Dairy-Free) Vegan Potato Salad was last modified: June 12th, 2017 by notetoiris
June 12, 2017
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Jonathan Pielmayer, vegan, pasta, macaroni
DishesFood & DrinkJournalRecipesVeganise

Super Creamy Easy Vegan Mac & “Cheese”

written by notetoiris

Vegan comfort food at its finest, this tasty vegan mac and cheese is made with butternut squash, carrots and other real-food ingredients. No weird stuff here – just natural macaroni and cheese-like deliciousness!

Mac and Cheese has always been a favourite since meeting my partner Joel. When we met, he made it with indulgent dairy cheese and I remember we (almost) fell a sleep straight away after eating it! Now we make it with vegan dairy free cheese and it’s still indulgent but without the food naps…

Jonathan Pielmayer, vegan, pasta, macaroniI’ve been contemplating giving it a plant-based and healthy make over for a while now. Creating a sauce from cooked butternut squash and carrots as the base of the the creaminess. You could also use sweet potato instead of carrots. Adding a bit of nutiva coconut manna to make it a little more decadent plus you have the option of adding vegan dairy free cheese on top for that little extra 😉 The good thing about using this coconut butter, it’s organic and 100% coconut! Check the back of canned coconut milk and you’ll find lots of ingredients and usually only 50-70% coconut…

This recipe is perfect for getting children or fussy adults to eat more veg. The carrots give it a natural sweetness 🙂

Let me know how you get on and if you decided to change some of the ingredients around to your own taste! You could add fresh chopped chilli for instance and make it spicy.

Jonathan Pielmayer, vegan, pasta, macaroni

Super Creamy Easy Vegan Mac &

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Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes

Ingredients

  • 8 ounces macaroni pasta (penne, shells and rotini are also good)
  • 1/2 small butternut squash diced (3 cups )
  • 2 medium carrots (or 1 medium sweet potato, peeled and diced, about 2 cups)
  • 1 tablespoon coconut oil
  • 1/2 medium chopped onion (about 1 cup)
  • 2 garlic cloves, minced
  • 1 teaspoon mustard of choice
  • 1 teaspoon smoked paprika
  • 1 teaspoon mixed herbs
  • 1 teaspoon sea salt + more to taste
  • 1/8 teaspoon freshly ground black pepper + more to taste
  • 1/2 cup vegetable broth (or use the boiling water you used to cook the butternut squash)
  • 3/4 cup coconut butter (or use coconut milk: the sauce may just be a bit thinner)
  • 1 teaspoon to 1 tablespoon soy sauce, to taste

Instructions

  1. Fill a large pot 2/3 full with water and place over high heat. Once boiling, add a few generous pinches of salt and add the pasta. Cook according to the time on the package until al dente. Drain and return to pan (off heat). Set aside.
  2. While the pasta is cooking, fill another large pot 2/3 full with water and place over high heat. Add the squash and carrots. Bring to a boil and cook until the veggies are fork-tender, 7-8 minutes. Drain and add to the pitcher of a heat-proof, high-powered blender (or a normal blender). Set aside.
  3. Place a medium saute pan over medium heat. When hot, add the coconut oil. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook, stirring, for another minute. Add the mustard, smoked paprika, salt, and pepper. Stir. Remove from heat. Pour in the vegetable broth and stir to release any of the browned bits of onion and spices. Pour into blender pitcher. Add coconut butter and 1 teaspoon soy sauce. Puree until completely smooth. Taste and add additional soy sauce, a teaspoon at a time, to taste, along with more salt and pepper if desired.
  4. Pour sauce over cooked pasta in the pan. This recipe makes a lot of sauce (because I like it saucy!) so you might not want to use it all. Stir gently with a wooden spoon until all of the pasta is coated.
  5. Add grated dairy free cheese on the top of your oven dish if you want that extra indulgent and place under the hot grill for 10 minutes. Serve…

 

Super Creamy Easy Vegan Mac & “Cheese” was last modified: June 6th, 2017 by notetoiris

Notes

If you would like to add nutritional yeast to the sauce, I found 2 tablespoons to be a good amount. Just add it with the sauce and blend.

Super Creamy Easy Vegan Mac & “Cheese” was last modified: June 6th, 2017 by notetoiris
June 6, 2017
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Food & DrinkRecipesRecipesSnacks

The Ultimate Vegan Cheese Toastie by notetoiris

written by notetoiris

I love a cheese toastie, simple, easy and quick to make. These are loved by carnivores and omnivores 😉

With this ultimate cheesy recipe you can choose which flavour of cheese you prefer. I personally like the Pepper Jack style slices but the American slices would work well too. Or check out this handy article from The Huffington Post Australia, taste testing vegan cheeses…

The Ultimate Vegan Cheese Toasty

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Serves: 2 Prep Time: 15 Minutes

Ingredients

  • 4 slices of bread (or 6 if you want to share another one)
  • 4 Follow Your Heart cheese slices
  • 3 tsp Dairy free butter of choice
  • Pinch of salt, pepper and cayenne pepper powder

Instructions

Slather vegan butter on the bread – generously on the outer sides that will hit the pan. Melt a bit of vegan butter in a saute pan over high heat. When the pan is hot, add your bread and top with cheese. Add the other slice on top. Cook for 1-2 minutes on each side. I like to cover the saute pan with a lid for the first minute of cooking to help melt the cheese. Lower heat if the bread begins to brown to quickly.

The Ultimate Vegan Cheese Toastie by notetoiris was last modified: June 5th, 2017 by notetoiris
The Ultimate Vegan Cheese Toastie by notetoiris was last modified: June 5th, 2017 by notetoiris
May 20, 2017
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