Chocolate, Confessions and a Mug Cake...... (Vegan / Gluten Free)

Confession time – it has been a whole month since I have put finger to key board and created a blog piece. Yep – I am a little ashamed of myself! I love blogging /rambling / chatting to you all so please know it hasn’t been my choice to abandon the blog (though it seems to have fended for itself quite well – all my blog post views have shot through the roof so happy days!!) Life, as it does, has come zooming in at a million miles an hour and the only typing I have been doing is uni work – sob! The good news is it has paid off and I passed my first term with a first, plus it is now the Christmas holidays so I am able to get into  full on blogging mode again, which incidentally is my happy place, win win. To make up for my disappearing act I am gifting you gorgeous lot the secret recipe for my vegan, gluten free, CLEAN EATING (oh yeah!!) chocolate mug cake. Please don’t lick the page……

Chocolate Mug Cake – serves 1

•1 medium ripe banana - mashed

 •2 tablespoons Choc Shot (liquid chocolate made from fruit)

 •2 tablespoons coconut sugar

 •½ teaspoon vanilla extract

 •2 tablespoons almond milk

 •3 tablespoons rice flour

 •½ teaspoon baking soda

 •2 tablespoon dark chocolate chips

How To -

1.In a large mug mash the banana up as much as you can so there are no large lumps visible.

 2.Add in the choc shot (liquid chocolate),  sugar, vanilla extract and almond milk and mix everything together.

 3.Add in the flour and baking soda, give everything a good mix to make sure everything is well combined.

 4.My microwave is 800 watt power and I found the perfect amount of time was 2 minutes and 45 seconds on full power.

 5.Start with 2 minutes on full power in your microwave then test your cake it should be firm to the touch with a little spring in it. If not give it another 15 seconds and test again.

 6.One cooked let it stand for 1 minute before topping with oatly vegan cream and eating. Enjoy!

Winter days, Yoga & Comforting Tomato Soup.......

After discovering the benefits of yoga , I promised myself that I would work hard to move the positivity of my practice off my mat and into the typical, everyday moments of life. Most specifically, I wanted to use mantras to help combat moments of stress, lack of motivation, anxiety, and frustration, which tend to rear their ugly heads all at once when I’m feeling like my plate is overflowing with tasks.

Since upping my practise recently, I’ve been using mantras (positive things I say to myself)  more regularly to push myself through moments when I feel stuck. Do you use mantras? If so, what are your favourites and when do you use them? Below are some of the mantras I find most helpful…

 1| Let. It. Go.

 

2| Yes, I can.

 

3| The time is now.

 

4| Inhale love, exhale hate.

 

5| I am enough. I have enough. There is enough.

 

6| Quiet. Focus. Trust.

 

7| Breathe in peace, breathe out love.

 

8| Be true. Be kind. Be present. Breathe.

 

So what does this have to do with tomato soup? Nothing other than the fact that it’s the perfect meal to warm up and nourish your body after some quality time on your mat. Considering most of the UK has experienced a freeze over the last few days, a soup recipe was warranted. This vegan tomato soup gets its rich and creamy texture from puréed cauliflower and nutritional yeast. The addition of red bell pepper, garlic, and plenty of spices creates layers of flavour that will keep you coming back for more. It’s the perfect meal to warm your heart during lunch or dinner, and it’s pretty much a requirement that it be paired with grilled (vegan )cheese. This soup will warm your soul on a chilly winter's day.

Creamy Vegan Tomato Soup – Serves 4

3 tablespoons extra-virgin olive oil, plus more for garnishing

 4 cloves garlic, minced

 1 medium yellow onion, diced

 1 red bell pepper, roughly chopped

 2 28-ounce cans whole peeled tomatoes in juice

 1 small head cauliflower, roughly chopped

 1 teaspoon dried oregano

 1 teaspoon dried basil

 dash of red pepper flakes (optional)

 ½ teaspoon sea salt, more or less to taste

 3 tablespoons nutritional yeast flakes

 ½ to 1 cup water (if needed to thin soup)

 fresh basil, chopped (optional)

 

How To -

 1.Add olive oil to a large stock pot and heat over medium heat.

 2.Add in garlic and onion. Cook for 3-5 minutes until tender.

 3.Add in the red bell pepper and cook for another 2 minutes.

 4.Add in the tomatoes, cauliflower, oregano, basil, and red pepper flakes (be sure to submerge the cauliflower chunks in the tomato liquid as much as possible -- it will seem like there is too much cauliflower, but there is just enough)

 5.Bring the mixture to a boil. Reduce heat, cover, and allow the mixture to simmer vigorously for 25 minutes.

 6.Turn off heat and purée mixture with a blender for 5-10 minutes or until the mixture is very smooth

 7.Add in salt (to taste) and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in ½ to 1 cup water and whisk into soup.

 8.Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired. Enjoy!

The Mountains are Calling & I'm taking Vegan / Gluten Free Lasagne.......

Some times its good to step back and look at what we have, sometimes we need that space or break away to help us to see what we have and appreciate it. We live in a world that spins so fast it’s easy to lose focus on how we feel and what is important to us.  With all significant relationships there can be too much going on or maybe there’s not enough, whatever the problems sometimes space and time are the only answer. This week life and I needed a break. Frustrated and drained with the constant noise, hustle, and endless treadmill of work / study - I knew I needed some time out. So when an invite came our way to have a mini adventure celebrating our second anniversary I jumped at the opportunity.

With hiking boots, fluffy onsie and champagne packed in the car, my thoughts turned to food (what’s new!).  Self-catering has so many advantages especially when it comes to maintaining meal plans and dietary needs etc. One of my favourite advantages of self-catering   is that you can prepare meals and take them with you so after a day’s amazing adventure there is a fabulous home cooked meal minutes away from being in your rumbling belly. There was no doubt that I would be taking our favourite vegan and gluten free lasagne away with us , easy to make, great to freezer and reheated in minutes – what’s not to love!

 

Spinach and Mushroom Lasagne – Serves 4.

3 tablespoons olive oil, plus more for greasing

3 cloves garlic, 2 thinly sliced and 1 whole

1 teaspoon fennel seeds

Pinch crushed red pepper flakes

1 pound white mushrooms, sliced

One 28-ounce can crushed tomatoes

Salt

One 12.3-ounce package firm tofu, strained

One 10-ounce package frozen spinach, thawed and squeezed dry

One 8-ounce package vegan cream cheese

1/2 cup loosely packed fresh basil leaves, plus more for garnish

3 tablespoons nutritional yeast

1/2 teaspoon freshly grated nutmeg

6-8 Gluten Free lasagne sheets

1/2 cup shredded mozzarella-flavoured vegan cheese

 

How To -

 

Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with oil.

Heat the oil in a large non-stick skillet over medium-high heat. Add the sliced garlic, fennel seeds and red pepper flakes and stir until fragrant, about 45 seconds. Add the mushrooms and cook, undisturbed, until they begin to brown in spots, about 3 minutes. Continue to cook, stirring occasionally, until tender, about 4 minutes more. Add the tomatoes, 1 cup water and 1 teaspoon salt, bring to a simmer and cook until the sauce is reduced and most of the water is evaporated, 10 to 15 minutes. Let cool.

Meanwhile, add the tofu, spinach, vegan cream cheese, basil, nutritional yeast, whole clove garlic, 1 teaspoon salt and nutmeg to a food processor and pulse until smooth.

Spread a few tablespoons of the mushroom-tomato sauce on the bottom of the prepared baking dish and top with 4 noodles (it's OK if they overlap slightly; break 1 noodle into pieces to fill in any gaps if needed). Add half of the tofu mixture and spread out evenly. Top with a third of the sauce. Repeat with another 4 noodles, the remaining spinach mixture and half the remaining sauce. Finish the lasagne with the remaining 4 noodles and sauce. Cover with foil and bake until the lasagna is hot, about 45 minutes. Remove the foil, sprinkle with the shredded vegan cheese and bake until the lasagne is very hot and the cheese is slightly melted, about 15 minutes more. Let cool for a few minutes, cut into 6 pieces and garnish with basil leaves.

Serve with an icy cold glass of fizz whilst snuggling up in your onsie. Enjoy!

African Adventures, Cat Worshiping & Not A Camel in Sight.......

I have a little confession to make…. I have totally forgotten how much I love Egyptian food. Which is odd as since returning from my African adventures a year ago now all I have done is think about the amazing foods I ate. During my travels I spent time in various places across Egypt and also Morocco, and being honest, it is the Moroccan food which has stayed with me the most. So when Sunday lunch with the girls came round and an Egyptian restaurant was decided upon I was very excited to get my teeth into every dish on the menu. Egyptian food lends itself to veganism incredibly well. Just ask for no cream or milk to be added and voila! A door of foodie opportunities opens up. Being unable to decide what we wanted we opted to share a large sharing platter made up of 5 dishes plus some olives on the side (which were AMAZING!) These were some of the delicious dishes we tried -

Foul – Mashed fava beans served with salad and pita bread.

Falafel – Deep fried balls of mashed broad beans and/or chickpeas with dill, parsley, garlic, onion and cayenne pepper. Served as a dish or in a sandwich with pita bread

Kosheri – Rice, pasta, lentils, chickpeas, noodles and fried onion, lovingly topped with spicy tomatoes source..

Hummus – As sold across the world but only better in Egypt. Hummus is a thick, filling dip made from mashed chickpeas, sesame paste, and olive oil. In Egypt a bowl of hummus and pita bread is a meal in itself.

Tabouleh – Quintessential Middle Eastern salad made from chopped parsley, cucumber, tomatoes, spring onions and bulgur wheat

Tahini – Thick, rich, sesame seed paste served with olive oil and pita bread.

Mahshi – Assorted vegetables stuffed with rice.

These are really just a small selection of what’s out there for vegans. Egyptians do a zillion and one things with okra, aubergine, and courgettes most of which involve no meat or dairy products at all. They are super easy / cheaper to recreate at home and minus the oil are extremely healthy. All the vegan foodie delights and no camel spit in sight!

A Vegan Miracle (well vegan / gluten free Ricotta)............

There is nothing better than finding an amazing vegan cheat that actually works and when I found this one (which really does!) I HAD to share it with you lovely lot. It is a pure stroke of genius and super simple to use tofu to make a cholesterol-free lower-fat ricotta cheese substitute that is 100% vegan and dairy-free! If you need a ricotta cheese substitute for a vegan lasagne,ravioli or any pasta dish, try this simple yet convincing ricotta cheese substitute. It's made with fresh garlic and shallots for plenty of savoury flavour, with a bit of nutritional yeast and lemon for a cheese-like taste.

Like all vegan recipes, this ricotta cheese substitute is dairy-free, egg-free and cholesterol-free, and it is also gluten-free. Winning!

Vegan Ricotta Cheese Recipe - courtesy of Chef Scot J. Jones.

•8 ounces firm tofu

•1/2 teaspoon minced garlic

•1/2 teaspoon minced shallot

•1/2 teaspoon plum vinegar

•1 tablespoon fresh lemon juice

•1 teaspoon extra-virgin olive oil

•1 teaspoon nutritional yeast flakes

•1/2 teaspoon chopped fresh basil

•1/2 teaspoon chopped fresh parsley

•Salt and freshly cracked black pepper

How To -

·        Press the tofu through a potato ricer into a large bowl. If you don’t have a potato ricer, mash the tofu with your hands until crumbly.

·        Add the remaining ingredients and mix well. It should be the consistency of ricotta cheese.

·        Use in the recipe of your choice. I incorporated it in to Jamie's Baked Ricotta & Tomato Orechiette (GF) With Broccoli, Fresh Oregano & Chilli. Totally pukka!

Faking it, Barbie & Cheating the Sun......

With the sun firmly refusing to put his hat on and the summer zooming away at an alarming speed nothing cheers us girls (and some boys!) like a splash of fake tan. Over the years I have used many brands from the cheap to the expensive and everything in-between. While some brands are better than others there is no arguing that prepping is crucial for the ultimate tanning finish. Hair removal should be completed 24 hours before to enable the pores to close. If you're worried about open pores on the face, use a  gentle facial exfoliator that cleans and helps seal the pores. Otherwise apply an ice cold flannel to the face for a few minutes first. A must do tip is to free the skin of any older self tan and the remnants of any oil based products. A hot soak and exfoliation is ideal, then avoid any body moisturiser to keep the skin like a clear canvas, so that the tan can cling evenly. Always clean your teeth before self tanning to avoid water or toothpaste reacting with tan at the side of the mouth. Remember you don't want your tan wet for at least eight hours.

Even if you're super confident applying your own self tan, always apply the same preparation tips, it really makes a difference I promise! Tie your hair back and apply a small amount of barrier cream carefully over the eyebrows (Superdrug do a brilliant SFV one). Blonds and fair heads should also apply a little around the hairline to avoid staining, as white bleach blonde this is an essential step.

The best application is with a mitt however if you are experienced and through use your hands but ensure to wash them well after.

When it comes to keeping the colour looking natural and hydrated, always stick to cool showers and press the skin dry with your towel. Then moisturise generously with an oil free moisturiser. I like the ESPA oil free moisturiser.  

Contouring your tan on the body is a must if you'll be showing arms and shoulders in a strapless dress. An extra layer of product on top of your existing colour should be applied sparingly from the top of the shoulder and dragged under the arms. A trusted mousse from  Superdrugs own range applied with a tanning mitt helps make this easy and effective."

If by any chance there are any unwanted signs of tan - perhaps on the palms, wrists, heals etc - a great tip is to use a little olive oil on a cotton pad. This helps fade down the colour.

But by far my favourite cruelty free vegan fake tan is Lavera Self-Tanning Lotion which gives skin a natural looking even tan. The natural and organic tanning ingredients develops into a sun kissed, streak free, radiant look after approximately 4 to 5 hours. Not only does the self-tanning lotion give a beautiful fake tan, but also contains moisturising and nourishing ingredients of organic macadamia, organic jojoba and organic shea butter to keep skin soft and smooth. Lavera Self-Tanning Lotion can be used on sensitive skin thanks to the calming ingredients of calendula and aloe vera and smells nice too!

Memory Lane, 6.30am Yoga Classes & a Morrocan Chickpea Stew (vegan & gluten free)..........

Last September saw me back packing around Morocco – from Marrakesh to Agadir via the Atlas Mountains (yep we trekked!) and finally a week in a surf / yoga camp, it really was the trip of a life time. My muscles ached from the hiking, surfing and 630am yoga classes but my goodness, it was worth it! But my favourite thing about my Morocco with out a doubt was the amazing food – delicious veggie tagines, thick dark coffee, dates in abundance and of course falafel. But it was this recipe which I picked up in a little riad I stopped at in Old Town Marrakesh that has stayed with me. Some how between the lovely owners non existent English and my very poor French we got the ingredients down so I could enjoy it when I got home – well worth the effort!

 

Moroccan Chickpea Stew (serves 4)

•1 small aubergine, cubed

•Olive oil

•½ onion, thinly sliced

•1 garlic blub crushed

•½ tsp ground cumin

•½ tsp paprika

•Pinch of cayenne pepper

•200g  chopped tomatoes

•200g cooked chickpeas, drained

•Salt and freshly ground black pepper

•Dash of harissa paste

•Finely chopped parsley or coriander, to garnish

 

How To -

1.Brush the aubergine with olive oil and cook under an overhead preheated grill or in a cast iron ridged grill pan until it starts to soften and colour. Set aside

2.Line a heavy saucepan with olive oil and set over a medium heat. When hot, add the onion and garlic and cook gently until golden. Stir in the spices and cook for 1 minute, then add the tomatoes and cook for about 5-10 minutes until the sauce has reduced a little.

3.Add the chickpeas and aubergine and season to taste with salt and pepper. Heat through gently and then stir in a dash of harissa (if using).

4.While the stew is cooking, make the couscous / quinoa or brown rice. Squeeze in a little lemon zest and juice and chopped mint, fluffing up the grains with a fork. Season to taste and serve with the hot stew, sprinkled with parsley or coriander. Enjoy!

Small Business Saturday - Dash Water......

I am a mahoosive supporter of local small businesses and try where ever possible to shop within my local community. I am a very lucky girly and have been adopted by Gods green county itself, Yorkshire. Meaning I am spoilt for choice when it comes to small local businesses both in my local community and all over the UK. However I do know from literary bestsellers to the latest gadgets, there is no denying that the internet makes it far easier to compare the price of shopping. But the tide is turning and buying locally is the message behind Small Business Saturday.

 And there are plenty of reasons why it is worth going local to support small business Saturday –

1. Your spending will boost the local economy

 Research on spending by local authorities shows that for every £1 spent with a small or medium-sized business 63p stayed in the local economy, compared to 40p with a larger business.

 2. It is the ethical choice

 Buying out-of-season produce, like strawberries in December, lowers your eco-credentials. As does eating veggies and breads that have been flown halfway round the world or wrapped in layers of plastic. When you shop at local bakers, farm shops and green grocers, it is likely that a decent percentage of the produce has had a short field-to-fork journey. Along with supporting local businesses, it means the food is likely to contain more nutrients and have less packaging.

3. They sell quirky, one-off gifts

 Independent shops often stock items which are made locally and aren't available elsewhere: buy a dress by a fledgling designer and there is little chance of turning up to the office Christmas party wearing the same as someone else.

 4. You can help build communities

 Bookshops, cafes and craft shops often drum up custom by hosting events, from book groups to knitting clubs and children's events. If the businesses are not supported, the local groups tend to disappear too.

5. You might get a better deal or some good advice

 Local bakers throw in extra bagels for regulars; grocers give informal 10% discounts; and market stall holders are prepared to negotiate on prices. Independent retailers can use their discretion to reward regular custom, and it can mean you get discounts on the items you actually want to buy, rather than being tempted by multi-buy offers in the big chains.

  So because I am passionate about supporting small businesses and I am an action speaks louder than words kinda gal, every Saturday I will be bigging up my local favourite business in aid of small business Saturday! So with no further ado, let me hand over to Dash Water owned by Alex and Jack to tell you all about it –

We’re Jack and Alex and we originally started out working in the mainstream soft drinks industry. It's where we developed a daily office ritual of bringing in a water bottle filled with different fruit and vegetables. We'd nerdily compare flavours, but frustratingly couldn’t find anything we liked half as much available in the shops. So Dash was born - and we're doing it all with only three natural, organic, British ingredients: water, fruit and vegetables, and bubbles. Crafted in East London, our infusion is a finely-tuned six hour process to achieve perfection, and currently comes in two delicious flavours: Lemon & Lime and Cucumber & Lemon. Dash is for healthy, tasty, on-the-go hydration - all day long. Our mission put simply is to get people drinking more water. We want to make water more exciting for you, using as few, and as naturally good ingredients as possible. We want to create a drink of the highest quality, adding a little sparkle along the way and that's why we're made in the UK, artisanally crafted and mindfully sustainable. Our sparkling spring water is infused with organic and misshapen fruit and vegetables to add a subtle dash of flavour. Meaning no calories, no sugar, no additives - nothing but all-natural ingredients.

http://dash-water.com

Sunny Days, Friends & Stuffed Peppers (vegan & gluten free)........

So the *finally* has his hat on and is playing nicely! There is something so perfect about early mornings, sunny days, friends and if any one dare moans they are too hot, well….

 

In this lovely sunshine it is important to stay hydrated by drinking lots of infused water (my favourite is by dash-water.com) but food can also play a big part in keeping you hydrated too. Water melon, peaches, big green salads as well as lots of other fruits and veggies can help keep us cool and nourished during these gorgeous sunny days. And some times you just need a little something to go with them, so for me that will always be the stuffed pepper. Super cheap, easy and nourishing this humble veggie can be spruced up into a perfect little treat to be served along side that green leafy salad in the sunshine when your friends pop round…..

 

Stuffed Peppers (serves 2)

• 2 large peppers cut in half and de seeded.
• 1 red onion chopped.
• 1 tsp paprika
• 1 tsp mixed herbs
• 1 tsp minced garlic (I used lazy garlic)
• 1 cup of cooked brown rice
• ½ can of kidney beans
• Handful of frozen sweet corn
• Green leafy salad for serving (I used romaine, kale, cucumber & baby spinach)

 

How To -

• Cook the chopped onions and add the mixed herbs, garlic and paprika.
• Mix into the cooked rice, red kidney beans and sweet corn.
• Stir until sweetcorn is cooked.
• Spoon into the pepper halves.
• Cover in foil and bake them for 45 mins at 180c Gas 4, until tender. Serve with a green leafy salad in the garden with friends. Enjoy!

 

Girl Flu, Mindful Snot Bubbles & a Healing Curry (vegan & gluten free)......

This week has seen me hit with full on girl flu and I look beautiful! Snotty nose, red eyes, sore throat, chapped lips, aches and pains all over and of course the obligatory loss of taste / smell. With nothing to do except practise some mindfulness (focusing on a snot bubble is NOT mindful haha!) and the company of our foster kitty Basil I was asking the universe for a speedy recovery when I remembered I have a stash of herbs and spices in the cupboard. Now according to the wisdom of the Ayurvedic sage, Vagbhata, who wrote: “There is nothing (in the world) which is not a medicine.”  all remedies can be found in nature. Where possible I try to follow the Ayurvedic teaching for eating to help ensure I am in balance so I know you can make effective remedies using common kitchen ingredients. Try some of the following instead of the Lemsip and see how they work for you:

 

• Mix 1 tsp each of ginger powder, turmeric and black pepper and take ½ tsp of this mixture with warm water twice a day.
• Mix ½ tbsp ginger, black pepper, cardamom, clove, cinnamon and turmeric. Ad 3tsps of raw sugar. Mix ½ or 1 tsp of this mixture with warm water and take twice a day.
• Mix ½ tsp fresh ginger juice with ½ tsp agave syrup and take three times a day.
• Soak 2 parts fresh ginger root, 3 parts cinnamon and a pinch of cardamom in a cup of hot water for 10 minutes. Add ½ tsp of agave syrup once its cool down a little. Drink a glass of this tea several times a day.
• Crush ¼ tsp fresh ginger root with 8 fresh basil leaves, 2 peppercorns, 2 cardamom seeds, 1 cup of water, ½ tsp turmeric powder, 2 cloves, & 5 mint leaves. Boil, filter, add 1 tsp agave syrup. Drink 3 times a day.
   
  Ayurvedic Healing Curry – Serves 4
   
  1 tablespoon vegetable oil
  1 tablespoon garlic (minced)
  2 teaspoons ginger (minced)
  4 teaspoons curry powder
  14.5oz diced tomatoes ((410 grams))
  1 cup light coconut milk ((235 ml))
  1 tablespoon light brown sugar
  1 tablespoon apple cider vinegar
  6 cups fresh spinach
  15.5oz canned chickpeas, rinsed and drained ((440 grams))
  1/4 cup fresh cilantro (chopped)
  4.5oz brown rice (120 grams)
  How To –

• Heat oil in a large, deep skillet over medium heat.
• Add the garlic and ginger and cook until fragrant (about one minute).
• Add the tomatoes, curry powder, coconut milk, brown sugar and vinegar. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
• Add the spinach and cook until wilted (about 4 minutes).
• Add chickpeas and cook until heated through, 3-4 minutes. Stir in the fresh cilantro just before removing the skillet from heat.
• Serve with brown rice. Enjoy in your PJ's!

Cheeky Monkey Nice Cream (vegan & gluten free).............

Last night two very exciting things happened – the first is that it was the first sunny evening in what felt like forever and the second was that the amazing wonderful Erica Jayne (http://ericajayne.co.uk/) had kindly given me a bottle of her new vegan toffee sauce* to be her (very happy) tester and of course develop some scrummy new recipes. As I rummaged through the freezer for inspiration I spotted my trusty stash of frozen bananas and memories of my favourite Ben & Jerrys Chunky Monkey ice cream (the one over flowing with sugar, fat and dairy products) I used to love so much came rushing into my head. With a craving to fulfil, a freezer full of frozen bananas and this new super duper toffee sauce to try I could barely contain my excitement – ladies and gents, I am crazy happy to introduce this amazing delicious nice cream!

Cheeky Monkey Nice Cream (serves 1)

·        2 frozen bananas

·        ½ a tablespoon of your favourite nut butter ( I used Pip & Nut Coconut and Almond Butter)

·        2 table spoons of Home Made by Erica Jayne Toffee Sauce

·        1 small handful of walnuts (and a few to sprinkle on top)

How To –

·        In a high power blender (mine is a Kitchen Aid) put all the ingredients in the mixing bowl / jug.

·        Blend until smooth, combined and creamy.

·        Serve immediately with a sprinkle of walnuts on top. Enjoy!

*This gluten free & vegan super duper toffee sauce will be available to buy as part of the Home Made By Erica Jayne Christmas range.