The Vegan Edit: Toffee Apple Recipe

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If there is one thing I love about this time of year, it’s toffee apples. There is just something about them which makes me crave one during the colder months. I recently found out that one from the shop is 11.5syns and for any of you slimming worlders out there, you will know that it’s pretty high for one treat so I went on the search for a recipe to try out.

This recipe is rather quick and easy once you know how to do it and they went down a treat in group this week. Everyone commented on how delicious they were!

Ingredients: 

12 tbsp of granulated sugar

12 tbsp of artificial sweetener (I used Splenda)

red food colouring

8 – 16 apples

lollipop sticks or corn on the cob sticks

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Method:

1. Arrange your apples with the lollipop sticks or corn on the cob forks facing up, on a non-stick parchment.

2. Add the sugar, sweetener and 400ml of water into a saucepan and stir over a low heat until the sugar and sweetener have dissolved.

3. Bring to the boil until it has reduced considerably. I could tell when it was ready as it started to turn a differently colour rather than remaining clear.

4. To check the toffee take 1 tsp of the toffee mixture and drop into a bowl of cold water or drop it onto a plate. It should go hard almost immediately. You must get to this stage before moving onto the next step otherwise it turns into a sloppy mess which looks like icing.

5. When it is ready, add a few drops of red food colouring to the pan and swirl to combine. You could probably get away with using different colours, perhaps a pink one for a birthday or something.

6. As you can see, I used corn on the cob holders as they were simple to push into the apples and made it really sturdy.

7. You can either drizzle the toffee across the apples or dip the apples in to cover it completely. Just be careful with how much you use on each apple. The ones with less toffee I counted as 2.5 syns and the ones which were covered in toffee I counted as 5 syns.

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Have you ever tried making toffee apples before? Let me know if you have a go at using this recipe too.

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The Vegan Edit: Butternut Squash Risotto

Good morning you lovely lot! I bet you didn’t expect me to appear on your Bloglovin’ feed this morning?! Well, this is to make up for the fact that there was no Sunday Post last week so lucky for you, I am giving you the enjoyment of two blog posts this weekend.

If your wanting to try a new recipe, then I highly suggest this one because it tastes delicious! I first had Butternut Squash Risotto at Edd’s parents house so I have stolen the recipe from his mum to share with you. P.S. – Please don’t kill me Jane. 

Ingredients: 

low calorie cooking spray or 1 tbsp oil

1 onion, peeled and chopped

1 carrot, peeled and chopped

2 garlic cloves, peeled and finely sliced

300g butternut squash, cut or diced

250g dried risotto rice

1.25l vegetable stock

2 tbsp finely chopped sage

salt and freshly ground black pepper

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Method: 

1. Spray a large non-stick frying pan with low calorie cooking spray or oil and place over a medium heat. We used a wok that we usually use for cooking stir fry. Add the onion, carrot, garlic and butternut squash and gently stir-fry for 4-5 minutes. Add the rice and stir for an extra 1-2 minutes.

2. In a separate sauce pan, heat the stock until boiling and then maintain to a gentle simmer.

3. Add a ladleful of stock to the rice with chopped sage and bring to simmer. Stir in the stock until absorbed. Repeat this step until the stock has been used up and the rice is tender. This usually takes 20-25 minutes.

4. Season with salt and pepper and serve with lemon wedges, trust me on that one. It tastes amazing with added lemon juice.

You could even add more veggies in if you really wanted to. On this particular day, I chopped some vegan friendly chicken pieces and cooked them as well as adding peas to the mixture too. The best thing about this dish is that it is super easy and and is done in almost 30 minutes. It has become my winter warmer and every time I go over to Edd’s house it is there waiting to be served.

Let me know if you cook it yourself. Have you got any yummy, vegan recipes we could try?

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The Vegan Edit: Veggie Paella

On Sunday, I touched upon wanting to kick start my weight loss again (read here) after a few really bad weeks months. I have been over eating a lot of rubbish and I think it’s partly to do with how anxious I have been feeling recently. I just haven’t quite been myself. As I bit of motivation to stay on track, I thought I would create a new series on my blog; The Vegan Edit. It’s going to include vegan friendly recipes that I have cooked. This might sound strange to those who know me in person as I never cook. In fact I try to avoid it and usually end up asking for Edd to order a takeaway on the Dominos website. The other day we attempted Paella, a Spanish dish with the main ingredients being rice and vegetables. It was delicious!!

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Ingredients: 

low calorie cooking spray or 1 tbsp oil

1 onion, sliced thinly

2 crushed garlic cloves

1 sliced red pepper

1 sliced yellow pepper

1 sliced green pepper

4 tomatoes chopped

350g dried paella rice

2 tsp smoked paprika

large pinch of saffron

1/2 tsp turmeric

1 tsp ground cumin

finely grated zest of unwaxed lemon and juice of the lemon

1 litre boiling vegetable stock

100g frozen peas

100g frozen sweetcorn

salt and freshly ground black pepper

small handful of fresh parsley

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Method: 

1. Spray a large non-stick frying pan with low calorie cooking spray or oil and place over a medium heat. We used a wok that we usually use for cooking stir fry. Add the onion and garlic and cook until soft and golden. If the onion starts to stick add a little water. Add the peppers and stir-fry for a further 4-5 minutes.

2. Stir in the tomatoes, rice, paprika, saffron, turmeric, cumin, lemon zest and juice.

3. Stir in the stock and simmer for 15-20 minutes. If it starts to stick just add a little water.

4. Add the peas and sweetcorn and simmer for 10 minutes or until the rice is tender. Again, add little water if it’s needed. Season to taste by adding salt and ground black pepper, sprinkle over the parsley and serve with lemon wedges.

You could add olives at the end of the cooking time to add even more flavour. The best thing about this dish is that if your with friends/family and they aren’t all vegan they could simply add pieces of chicken or fish to their portion while you enjoy the vegan friendly choice. It was so quick to make and tastes super good with a decent helping of lemon juice drizzled over the top.

Let me know if you cook it yourself. Have you got any yummy, vegan recipes we could try?

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