Mint Basil Choc Chip Ice-Cream

mint basil choc chip ice-cre

When I was a child my ice-cream of choice was always mint choc chip. At home there was often home-made sorbet in the freezer, especially in blackberry season but we didn’t have home-made mint choc chip, that was a treat to be enjoyed out, especially when we were on holiday at the beach.

So seeing as it´s holiday season and seeing as I now live at the beach I thought it was time to make some of my own ice-cream. I added basil into the mix to make the ice cream taste a bit lighter, I really liked the combination.

mint basil choc chip ice cream

The main thing you have to remember about home-made ice-cream is that you need to take it out of the freezer about 20 minutes before you eat it because it sets very hard. The recipe really is very simple the only difficult thing about it is that you need to take it out after four hours and mix it all again so that ice crystals don’t form. I did this twice. It’s fine if you’re at home but not practical on a work day!

Mint Basil Choc Chip Ice-Cream

Preparation Time: 10 minutes + freezing time                                   Servings: 3                 Cooking Time:          None                                                                                                               Total:                           10 minutes


1 400ml can coconut milk

1/4 cup loosely packed peppermint leaves

1/4 cup loosely packed basil leaves

2 tsp peppermint extract  (Mine only contained alcohol, water and peppermint)

3 tbsp agave syrup

1/4 cup vegan chocolate chips

Put everything in a bowl except the chocolate chips and blend together with a hand blender. Mix in the chocolate chips and pour into a container suitable for the freezer. After four hours (it won’t be fully set yet), remove from the freezer and whisk the mixture using a hand or electric whisk. Return to the freezer. After another four hours, remove and whisk again. Return to the freezer. Remember to take out of the freezer at least 20 minutes before serving.


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Pasta Salad with Kiwi Dressing

Pasata salad with kiwi dressing

Despite being a self-confessed pasta addict, this is the first pasta recipe I´ve posted on here. I can’t really believe it´s taken so long considering I eat the stuff at least once a week. I love it because it’s so delicious and versatile.

Pasta salad with kiwi dressing

Tangy, sharp, surprisingly creamy, sweet, all of these words descibe the kiwi dressing I´ve used on my pasta salad. It might seem like a lot of salad dressing but I have to say I didn’t actually use all of it. The thing is the pasta absorbs it so I think half isn’t quite enough. Better too much than too little. The watercress provides a spicy contrast to the tartness of the kiwi and the beans make this a complete salad which can be eaten as a one bowl meal.

It’s quick to make but you do have to allow some time for the pasta to cool down. And, as so often is the case, it seems to taste better the next day when the flavours have had some time to settle and develop. (and, surprisingly the watercress didn’t go soggy).

cherry toms


I got these little tomatoes at the market yesterday and knew I had to do something with them! They’re so pretty and really sweet I could eat them like sweets, they just melt in my mouth!

I’m entering this post in Souper Sundays weekly round-up of soups, salads and sammies and virtual vegan linky potluck, a weekly vegan recipe link-up.

Do you use fruit in your salad dressings?

Pasta Salad with Kiwi Dressing

Preparation Time:   15 minutes                     Servings: 2 people as a main course             Cooking Time:           10 minutes                                          4 people as a side                         Total:                             25 minutes


For the salad:

100g wholewheat pasta (raw weight)

100g cooked black-eyed peas (mine were canned)

16 cherry tomatoes

50g watercress

1/4 salad onion

1 grated carrot

For the dressing:

6 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

a pinch of salt

2 kiwis

1. Put a large saucepan filled with water on the stove to boil.

2. Make the dressing. Peel the kiwis and slice into small bits. Put all the ingredients in a bowl and blend with a hand blender until smooth. Put in the fridge.

3. When the water is boiling add a pinch of salt and a teaspoon of extra virgin olive oil. Add the pasta and cook for about 10 minutes or according to the instructions on the packet.

4. Drain the pasta, put in a salad bowl, add half the dressing you made previously and leave to cool. Put in the fridge once the pasta has cooled to room temperature.

5. When the pasta is cool, it’s time to set up the salad. Chop the tomatoes in half, cut the onion in rings and add to the bowl. Rinse and drain the beans and add them too. Put a handful of watercress. Peel and grate the carrot and put that on top. Add some more dressing and mix it all in so everything is coated. (Remember you might not need it all).






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Curry Bowl

Curry bowl

Although I cook almost every single day my meals aren’t always perfect looking creations which take hours to cook and even more time to style! In fact normally I try not to spend more than 30 minutes preparing lunch. I try to eat a balanced meal every day so I put the following on my plate. A portion of wholemeal cereal (brown rice, pasta, cous cous…), a portion of protein (beans, nuts, tofu, tempeh, seitan…) and as many vegetables as possible. Big bowls like this are quite a typical lunch for me.

Curry bowl

I used farro (also called emmer wheat) in this bowl, just because I found it in a shop so thought I´d try it but if you can’t find it or can´t eat gluten just change it for another wholemeal cereal. – Brown rice would work well.

I also used mild curry powder because I´m a mild curry kind of person but if you´re into something a bit sronger just use a stronger curry powder.

What do you eat on a normal day?

Curry Bowl

Preparation Time: 10 minutes (+ soaking time)          Servings: 2 people                           Cooking Time:        15 minutes                                                                                                     Total:                         25 minutes


2 carrots

1/3 head of broccoli

50g farro

300g cooked chickpeas

1/2 onion

1 tbsp curry powder

1 clove garlic

50g raw cashew nuts

1 tbsp sesame seeds

1 tbsp extra virgin olive oil


1.Soak the cashews in water for at least 2 hours.

2. Put two saucepans filled with water on the stove to boil. Peel the carrots and cut the broccoli into florets. Once the water is boiling add the farro to one saucepan and cook for 10 minutes (or according to instructions on packet). I put a steamer over the other saucepan and steamed the broccoli and carrots. If you don’t have a steamer you can boil them. Cook for 10 – 15 minutes until tender but not soggy.

3. Chop the onion and garlic quite small and stir fry in the olive oil with a pinch of salt and the tablespoon of curry powder for about 10 minutes. At this point take half the curry mixture out of the pan and set aside. Drain and rinse the chickpeas then add to the pan with the curry mixture (the half you didn’t set aside), stir well for 2-3 minutes until the chickpeas have absorbed the flavour of the curry.

4. Drain and rinse the cashews. Put in a bowl and add the curried onions and garlic you set aside earlier. Blend with a hand blender until smooth you may need to add a little water (about 30ml), be careful not to add too much. Taste to see if you need to add more salt.

5. Now set up your bowl. A mound of vegetables, a mound of cereal, a mound of curried chickpeas. Put the curry sauce in the middle and sprinkle with sesame seeds.


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