Sun-dried tomato, mushroom & Cashew Ricotta Pasta

Last night was pasta night in our home and I made this sundries-tomato, mushroom and Cashew "ricotta" pasta. It was so good and I am happy that we will be eating leftovers tonight! 

A few asked for the recipe so here is the recipe. It is actually updated from an old recipe I posted back in 2015. 

Vegan Tomato Pasta & Cashew “Ricotta Cheese”- serves 4.
       1 can of diced tomatoes
       2 tbsp of tomato paste
       1 onion diced
       2 cloves of garlic minced
       2 cups of sliced mushrooms
       1 tbsp dried Italian herbs
       1/2 cup of chopped sundried tomatoes
       1 tbsp olive oil
       1 tsp chili flakes
       a packet of spaghetti or fettuccine pasta
       salt and pepper to taste
       fresh basil

Cashew Ricotta Cheese:
       1 cup of soaked raw cashews in water (minimum 2 hours- best overnight)
       1/2 cup of water
       2 tbsp of nutritional yeast 
       1/2 tsp of salt
       1/2 tsp of garlic flakes

1      Boil some water and cook your pasta following the packet instructions.
2      Cook the onion and garlic in a pan with olive oil.
3      Add in the mushrooms.
4      Add the chili flakes, dried herbs and cook until mushrooms and capsicum are cooked.
5      Add in the sundries tomatoes and the can of diced tomatoes and simmer on low heat.
6      Once the pasta is cooked, drained and mix with the sauce. 

For the cashew ricotta:
1      Rinse and drain the cashews. 
2      Mix the cashews in a blender with the water, salt and nutritional yeast until creamy.
3      Serve a large dollop on each pasta bowl to add a cheesy creamy factor!

    I hope you enjoy this healthy vegan pasta with the cashew Ricotta. 


    Healthy Vegan Crepes with Coco2 by Pure Harvest

    To celebrate my second Mother's Day as a twin mama I decided to make some vegan crepes. It had been so long since I last had crepes. I forgot how time consuming they can be with crazy toddlers running around!But they are worth it!

    I made them on saturday afternoon so I could enjoy my Sunday celebrating Mother's Day not cooking in the kitchen for a change!

    I hope you all had a lovely weekend and a great Mother's Day. I got a breakfast cooked by my husband and some avocado/toast slippers haha and lots of kisses and cuddles which are definitely the best gifts!

    I made 2 batches of the crepes so I could have some to eat on saturday night with some Pure Harvest Coco2 coconut & cocoa spread and fresh strawberries and I also made a "Crepe Cake" for Sunday lunch.

    I will include both recipes below.

    Vegan Crepes:
    make 10-15 depending on the size of your pan. I have a crepe pan so they are a little larger and I made 10.

    • 1 1/2 cup of wholemeal flour
    • 2 tbsp of rice malt syrup  - I used the one from Pure Harvest.
    • 1 tsp baking powder
    • 2 cups of nut-milk (I used almond unsweetened)
    • 1 tbsp of olive oil
    • 1 tsp of vanilla extract
    • zest of orange (optional)
    1. In a bowl mix all the ingredients tougher whisking well to remove clumps of flour.
    2. Grease a pan with olive oil spray or coconut oil spray for ease.
    3. Pour enough batter to cover the whole pan but not too much so they stay thin. Move the pan with your wrist to spread it around quickly.
    4. Cook a few minutes each side and flip with a spatula. Take your time but watch them carefully. (The first 1 or 2 are always had to do but then it gets easier).
    5. Cook the remaining of the crepes and top with your favourite toppings. 

    Toppings: Pure Harvest Coco2 coconut & cocoa spread, strawberries or coconut sugar and lemon juice.

    To make my Crepe Cake:
    I used 10 crepes and spread some Pure Harvest Coco2 coconut & cocoa spread in between.
    I topped them with whipped coconut cream and fresh strawberries. So easy but so delicious!

    Please note this post was sponsored by Pure Harvest and they supplied me their Pure Harvest Coco2 coconut & cocoa spread.


    Healthy Little Tummies Ebook Launch

    After spending 4 months worth of "nap times" working on this little project I am excited to announce my new ebook called Healthy Little Tummies is now out!!

    35+ healthy, plant-based, allergy-friendly and toddler-approved recipes!

    • Recipes tested and APPROVED by my own toddler twins!
    • 35+ RECIPES including breakfasts, mains and sweets
    • ALLERGY-FRIENDLY :Lots of nut-free and gluten-free friendly recipes and all dairy and egg- free
    • Suitable for children aged 12 months +
    • Suitable for vegan and non-vegan families
    • Recipes developed and styled by myself
    • Buy it now by clicking here


    Vegan Apple Tarte Tatin

    I shared this healthy Vegan Apple Tarte Tatin on my Instagram page this week. Vegan, refined sugar free and made using only a few ingredients. You will love it! I bought some more apples to be able to bake it again. I enjoyed sharing it with my family before my mum flew home.

    Tarte Tatin was made by my maternal grand-mother and great grand-mother and probably by her mother too. They lived in Normandy a region well-known for Apple desserts in France. Although their version is made using white sugar, butter and creme fraiche!

    Vegan Tarte Tatin Recipe:
    Serves 4-6

    • 4 Granny Smith apples,
    • 1/2 tsp of cinnamon
    • 1/2 tsp of vanilla
    • 1/2 tbsp of coconut oil
    • 1/4 cup of coconut sugar 
    • 1 cup of wholemeal flour
    • 1/4 cup of cold water
    • 1 1/2 tbsp of coconut oil

    1. Pre-heat your oven to 200 degrees Celsius,
    2. In a bowl mix the crust ingredients together until it forms a ball and leave in the fridge while you cook the apples. 
    3. Peel and slice the apples and cook them in coconut oil with the cinnamon on slow heat stirring often so they don't stick for around 5 minutes.
    4. Once they are soft add in the coconut sugar and stir for a few minutes. 
    5. Leave them to cool while you roll the pastry dough with a rolling pin. I like to do it between 2 sheets of baking paper if it sticks. 
    6. Cut the dough in a circle using the cake tin as a model.
    7. Lay the cooked apples at the bottom of a cake tin and place the dough on top. 
    8. Cook for 15-20 minutes at 200 degrees. 
    9. Serve warm.


    Tips for Raising Healthy Eating Children

    As a mum I know how difficult it can be sometimes to feed my toddlers. They eat quite well but are starting to show signs of being more picky and reject new foods. I have studied this behaviour in my Master of Nutrition and thought I would do a quick blog post on some tips to feed picky eaters. I will also publish a recipe ebook full of healthy recipes in the coming week! 

    Picky eaters experience what is called food neophobia, the scientific term used to describe the initial rejection of new foods. It is common in children around two to three years of age. 

    Repeat exposure and opportunities to consume new foods is important to increase liking and acceptability of new foods, with 5–10 exposures often required and avoid long lasting rejections of some foods.
    When feeding toddlers and children remember that the parents have the responsibility to decide on what food is served, when the food is served (best to use strict mealtimes), and where it is served (best to eat at the dining table as a family). The child then decides how much they want to eat depending on their hunger and whether they will eat any at all. 

    Strategies for encouraging healthy eating behaviours:

    Parental modelling:

    Where, when and what you eat a mum is very important. Children will model their eating behaviour on yours. If you snack all day and do not sit at the table they are less likely to want to sit in their high chairs and finish their plates. When it comes to healthy eating, the best thing you can do as a parent is to be a good role model. 

    The twins eat the same smoothies, lunch and dinners as I do most of the time. I also try to emphasise how delicious and good for us are the vegetables and fruits. 


    Children thrive on routine. I am very much into routines as a twin mum and I do the same for their meals and food. I like eating every day at the same time and they probably do too! I also try to avoid too many snacks like rice crackers in between meals so they are hungry for lunch and dinner. 

    Repeat Exposure:

    Children sometimes need 5 to 10 exposures to a new food before liking it! A good way to increase likelihood of them embracing the new food is to try different ways of serving the food. For example in a smoothie, raw, roasted, in a pasta dish... Finger food can also be helpful in making a child feel independent and eat on their own. 
    I also found using a different plate, cup or cutlery helps them enjoy some foods more too!

    Reduce Over Snacking:

    Frequent meals are important to avoid having a child who is over fussy and hungry. Children can also become "hungry" if their blood sugar gets too low. Mix that with a toddler and you can have some terrible tantrums! But over snacking also means your child might not be hungry enough at lunchtime. A young child's stomach is only the size of their fist so small portions are required. Also avoid empty calories like too many rice crackers or processed food. Try to offer fresh fruit and vegetables or a smoothie at one of their snacks. 

    I am in the process of writing a Kids Recipe Ebook full of healthy plant-based recipes and I am also planning to write more posts about motherhood, nutrition and toddlers in the coming months as I keep studying my Master of Nutrition. So stay tuned! 

    Copyright © 2014 Claire Power. All rights reserved.