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dessert Recipe

Lemon, Blueberry and Poppy Seed Muffins

lemon blueberry poppyseed muffins

Ingredients

Wet

200ml oat milk

1 tsp apple cider vinegar

Juice of 2 lemons (around 2 ½ tbsp)

40ml olive oil

 

Dry

300g plain flour  | 2 cups

½ tsp salt

150g caster sugar | 3/4 cup

1 1/4 tsp bicarbonate of soda

2 tsp baking powder

3 tbsp poppy seeds

Zest of 2 lemons 

150g frozen blueberries

 

 

For the lemon drizzle icing:

 

30ml oat milk (1 tbsp)

60ml fresh lemon juice (2 tbsp)

120g icing sugar

 

Method

Preheat the oven to 180ºC (Fan)

 

Mix the oat milk and vinegar together and leave for around 5 minutes to create a ‘buttermilk’ like texture

 

Add all of the dry ingredients into a large bowl and mix together

 

Pour the remaining wet ingredients in with the milk and vinegar and whisk together

 

Fold the wet ingredients into the dry (leaving out the blueberries) making sure no pockets of flour have been left

 

Add the blueberries into the mixed batter and turn gently (you just want to fold them in to prevent the colours mixing)

Pour the muffin mix into each case and top with a few additional frozen berries and push into the surface

 

Bake at 180ºC for around 5 extra minutes (26-30) minutes, prick with a knife and check it comes out clean

 

For the icing

Add fresh lemon zest to top each muffin

 

Mix the icing sugar with the oat milk and lemon juice in a bowl until runny enough to drizzle over the top of each muffin (simply add 1 tsp more of icing sugar at a time if it’s too runny)

 

Sprinkle fresh lemon zest over the top of each muffin

 

 

lemon blueberry poppy seed muffins vegan recipe
lemon blueberry poppy seed muffins vegan recipe
Dinner Recipe

Miso Aubergine Soba Soup

Miso Aubergine Soba Soup

Ingredients

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

3 cloves garlic

4 stalks spring onion

1 lime

1 large aubergine cubed

2 tbsp tamari

1 tsp miso paste

700ml vegetable stock

85g soba noodles

 

To Top:

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 spring onions

Method

Chop the aubergine into 3cm cubes and add to the frying pan with 1 tbsp of tamari and fry on a high heat for around 4 minutes on each side, then set aside in a bowl

 

Add the grated chilli ginger and spring onions to the wok and fry in the sesame oil for around 1 minute before adding the finely chopped garlic and fry for a further 1 minute

 

Add the vegetable stock along with the miso paste, juice of lime and bring to a simmer for around 7-8 minutes

 

Add the soba noodles and allow to simmer for a further 4-5 minutes, in the mean time slice the toppings ready to garnish the soup

 

Pour the soba soup into bowls then garnish with the freshly sliced pepper, spinach, sliced carrot and spring onions, add the fried aubergine and sprinkle with sesame seeds and fresh coriander

miso aubergine soba soup
miso aubergine soba soup
Dinner Lunch & Light Bites Recipe

Bloody Mary Orzo Soup with Kale and Pesto

bloody mary orzo soup with kale and pesto

Ingredients

1 tbsp olive oil

1 tbsp Cox’s Bloody Mary Spicer

1 red onion

4 cloves garlic

1 400g tin butter beans or black beans

80g kale

200 g passata

700ml veg stock

½ cup dried orzo

1 bay leaf

½ tsp salt

 

3 tbsp fresh pesto (recipe here)

Method

Finely chop the onion and add to a pot with a glug of olive oil and fry for around 5-6 minutes

Mince the garlic cloves and add to the pan and fry for a further 1 minute

Add the passata, veg stock, drained beans and bay leaf and bring to a simmer for around 5 minutes

Add the bloody mary spicer along with the chopped kale, orzo and a good pinch of salt to taste and continue to simmer for a further 10 minutes

Taste test adding a little more spicer or salt if needed

Serve into bowls and top with 1 tbsp fresh pesto on each bowl

Enjoy

orzo soup with pesto
bloody mary orzo soup with kale and pesto
dessert Recipe

Chocolate Topped Cinnamon Drop Biscuits

cinnamon chocolate drop biscuits vegan

Ingredients

For the biscuit

60 g coconut flour | ½ cup

150g | 1 cup plain flour (gf plain flour will work too)

80g coconut sugar | ¼ cup (demerara sugar works too)

1 ½ tsp cinnamon

¼ tsp salt

1 tsp vanilla extract

150g vegan butter or melted coconut oil

 

For the chocolate topping

70g Benefit Vitamins Chocolate

2 tbsp oat milk

1 tsp maple syrup

1 tbsp filtered water

Method

For the biscuits

Pour the dry ingredients into a bowl together and mix

Add the vegan butter or coconut oil and mix together with your hands until combined. (If you’ve used coconut oil, add a splash of oat milk to help loosen the texture)

Roll into small ball, then place on a lined baking tray

Squash the cookies using the back of a spatula 

Bake at 180ºC for 18 -20 minutes

 

Melt the Benefit Vitamins chocolate, oat milk, water and maple syrup together in a bowl until a thick ganache like texture has formed

*top tip if you curdle the chocolate, add a splash more of oat milk and whisk together quickly to loosen the texture

 

Spoon on 1 heaped tsp of the chocolate mix onto the cooled biscuits and enjoy with a cup of earl grey tea!

Dinner Recipe

Peanut Butter Chickpea and Spinach Curry

vegan peanut butter chickpea spinach curry

Ingredients

Fresh

1 finely chopped white onion

1 small red chilli

4 cloves minced garlic

2 red peppers

100g spinach (frozen or fresh will work)

 

From the pantry

400g tin full fat coconut milk

280g tinned tomatoes, or passata

400g tinned chickpeas

2-3 tbsp peanut butter

180g basmati or wholegrain rice

*optional* 50g coconut cream (if you don't have the block, simply buy another tin of coconut milk and only use the cream that collects at the top of the tin)

 Handful whole peanuts to top

 

Spices

1 tbsp cumin (optional)

1 tsp turmeric

1 tsp paprika

 

Method

Add 1 tbsp oil to a large pan then add the finely chopped onion and chilli and peppers and fry for around 5-6 minutes

Add the minced garlic and fry for around 1 minute before adding the tinned tomatoes, drained chickpeas and water then bring to a simmer 

Add the paprika, cumin and turmeric, a large pinch of salt and allow to continue to simmer on a high heat for around 6-7 minutes

Steam or boil the rice whilst the curry is simmering away, for around 10-15 minutes (follow cooking instructions on package)

Bring the curry to a low simmer and add in the coconut milk and coconut cream along with the peanut butter and spinach, give a good stir, and allow to heat for a further 4-5 minutes

Add a generous pinch of salt then taste test, adding more seasoning if needed

Drain the rice and serve up along with a big scoop of peanut curry, then top with peanuts and fresh coriander (unless you're like me and have the condition where coriander tastes like perfume)

 

dessert Recipe

Peanut Butter Blondies

peanut butter blondies vegan recipe

Ingredients

1 cup plain flour | 120g  (If gluten free, sub for ½ cup GF plain flour | 65 g  and  ½ cup coconut  flour | 60g)

¾ cup demerara sugar| 175 g

½ tsp baking powder

1/2 tsp salt

1/4 cup | 40g Chocolate Chunks (I used Cox & Co Cacao Nib)

4 heaped tbsp vegan butter | 80g

3/4 cup peanut butter | 170g

2 tbsp oat milk | 60ml

1/2 cup Chocolate Chunks for the topping | 35g

 

Top with 2 tbsp biscoff spread

Method

Preheat the oven to 180ºC

Bring the dry ingredients together in a large mixing bowl

In a separate bowl add the peanut butter, oat milk and room temperature butter and whisk together 

Pour the wet ingredients into the dry and mix together with the chocolate chunks until combined then spoon into a lined brownie tin then adding the remaining chocolate chunks on top, pushing them slightly into the surface

Bake for 22 minutes, don’t worry if the centre is still gooey, it’ll firm when cooling down

Place onto a baking tray and allow to cool for at least 10 minutes before cutting

Heat the biscoff spread then drizzle over the top!

Enjoy!

peanut butter blondies vegan recipe
peanut butter blondies vegan recipe
Dinner Recipe

Ginger Miso Soba Soup

ginger miso soba curry

Ingredients

For the stock

1 tsp peanut oil / sesame oil

1 thumb sized piece of ginger

1 large aubergine cubed

3 cloves garlic

Juice of 1 lime

1 red chilli

2 stalks spring onion

2 tbsp tamari

1 tsp miso paste

85g soba noodles

500ml vegetable stock

400ml tin full fat coconut milk

 

For the topping

50g spinach

1 red pepper, finely sliced with a julienne peeler

1 carrot, finely sliced with a julienne peeler

2 stalks spring onion

1 tsp black sesame seeds

1 tsp white sesame seeds

 

Method

 

Chop the aubergine into 3cm cubes and add to the frying pan with 1 tbsp of tamari and fry on a high heat for around 4 minutes on each side, then set aside in a bowl

 

Add the grated chilli ginger and spring onions to the wok and fry in the sesame oil for around 1 minute before adding the finely chopped garlic and fry for a further 1 minute

 

Add the vegetable stock along with the miso paste, juice of lime and bring to a simmer for around 7-8 minutes

 

Add the coconut milk, dash of turmeric and leave to simmer on a medium heat for a further 5 minutes, adding the soba noodles to cook

 

Slice the toppings ready to garnish the soup

 

Pour the soba soup into bowls then garnish with the freshly sliced pepper, carrot and spring onions, add the fried aubergine and sprinkle with sesame seeds and fresh coriander

ginger miso soba soup
ginger miso soba soup curried ramen recipe
Recipe Sides & Savoury Snacks

Miso Marinated Aubergine

miso glazed aubergine with spring onion

Ingredients:

2 large aubergines

___

For the marinade

1 tsp brown miso paste

2 tsp Tamari

1/2 tsp grated fresh ginger

1/4 tsp garlic powder

3 tsp date nectar / honey
1 large aubergine

____

To garnish

1 tbsp Sesame seeds

2 spring onions

Method:

Slice the aubergine, mix the marinade ingredients together then coat the slices and leave for at least 10 minutes

Place a griddle pan on a high heat

Add the marinated aubergine to the piping hot pan and allow to sizzle for around 6 minutes until the deep grill lines slightly charr the aubergine

Plate up, drizzle in any leftover dressing and top with sesame seeds and spring onion.

*These aubergine steaks can also be served with rice or in bao buns to make a main dish

Miso marinated aubergine
Miso marinated aubergine
Breakfast Recipe

Banana Pancakes with Berry Compote

vegan banana pancakes recipe

Ingredients

3/4 Cup Rice Flour

1 Small Over Ripe Banana

1 Cup of Coconut Milk

2 tsp Baking Powder (gluten free)

1 tsp Cinnamon

1 tsp Coconut Oil (to heat in the pan)

Pinch of Salt

 

For the berry compote:

1/4 cup frozen or fresh berries, even better if they're in season!

1 tsp maple syrup / sugar

Splash of water

 

Method

In a large mixing bowl add the rice flour, baking powder, cinnamon and pinch of salt

In a medium bowl mash the small banana, whisk together with the coconut milk then pour into the dry ingredients and fold together until combined

Leave in the fridge for around 10 minutes (optional, this just creates a firmer batter to add to the pan)

Heat a large pan on a medium to high heat, with a tsp of coconut oil, then spoon on a portion of pancake batter

Once the pancakes have little air bubbles form it means they are ready to flip

Once they have cooked on both sides, stack them up and add the berry compote and a dollop of vg cream

Enjoy

 

For the berry compote

Add the frozen or fresh berries to a small pan with a dash of water and 1 tsp sugar, and heat until bubbling

Spoon on 2 tbsp dairy free yogurt and maybe a squeeze of maple syrup for good measure

vegan banana pancakes recipe
vegan banana pancake recipe
dessert Recipe

Raspberry & Chocolate Kisses

Vegan chocolate raspberry kisses valentines

Ingredients:

200g 70% chocolate

70g vegan cream cheese (I used Violife Creamy Original)

4 tbsp icing sugar (confectioners sugar)

50g raspberries (frozen or fresh)

Pinch sea salt

Method:

Melt 120g of the dark chocolate then pour into the base of muffin cases (or lined / silicone muffin tin)

Prepare the raspberry cream cheese filling by heating the raspberries in a pan until bubbling

Whisk the vegan cream cheese with the icing sugar until smooth, then add the raspberries and fold gently fold together

Spoon 1 tbsp onto the top of each chocolate base within the muffin tin *optional to place a fresh whole raspberry on top

Melt the remaining 80g of chocolate with a good pinch of sea salt and pour over the top of the raspberry cups and leave to set in the fridge

Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines
Vegan chocolate raspberry kisses valentines