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Recipe

Peanut Butter and Chocolate Tart

Posted on September 30, 2019

Method

Preheat the oven to 180°C and roast the seeds for 10-12 mins

Once toasted, pop them into a food processor with the dates, desiccated coconut and peanut butter and blend until combined

Pack the mix into tart tin (with removable base), add the peanut butter to the base and pop in the fridge

Using a ban marie, melt down the coconut fat* then add the broken up chocolate, don’t let it boil though

Pour over the melted chocolate into the tart base and pop back in the fridge to set for around an hour

Melt the biscoff spread and spoon on top of the set chocolate

Sprinkle the sea salt

ENJOY

*Buy full fat coconut milk and use the fat that sits at the top of the can. Don't worry if the liquid goes in, it'll just make it a little thinner in texture.*

Hasselback Potato Pot

Posted on September 24, 2019

Method

Preheat the oven to 200ºC

prepare the potatoes by thinly slicing until 3/4 of the way down

roughly chop 2 of the garlic cloves and place in between the potato slices, along with the fresh rosemary, drizzle with olive oil and salt then bake in the skillet for 30 minutes

thinly dice the red onion, carrots and garlic clove and gently fry in a small pan for 7-8 minutes then take off the heat
once the potatoes have roasted, add the Barilla arrabbiata, onions carrots and garlic

continue to roast in the oven for a further 30 minutes until the tops of the potato are crispy and the bottom is soft and cooked

Dinner Recipe

Crispy Cauliflower Tacos

Posted on September 16, 2019

Method

-Preheat the oven to 180ºC

-Add the dry ingredients to a large mixing bowl then stir in the oat milk, give it a little whisk and set aside

-Cut the cauliflower into florets and add to the mixing bowl and make sure all of it is coated

-Pop the cauliflower onto a greased baking tray (make sure they're not touching) and bake for 35 - 40 minutes until crispy

-Prepare the wraps by adding a tsp of vegan mayonnaise, the crispy cauliflower, a few leafy greens and a sprinkle of sesame seeds.

For the sriracha yogurt dressing:

-Simply mix all of the ingredients into a bowl and serve with the wraps. Alternatively you can use vegan mayonnaise for a more tangy taste

Bread & Dough dessert Recipe

Chocolate & Biscoff Babka

Posted on August 19, 2019

Ingredients

3 cups plain flour | 400g

7g packet instant yeast

½ tsp salt

¼ cup |40 g brown sugar

½ cup |100g vegan butter (room temperature)

1 cup | 200g oat milk

¼ cup biscoff spread

¼ cup chocolate chips

Method

Pour the dry ingredients into a large mixing bowl and stir together

Add the oat milk and butter to a small bowl and stir until the butter is nice and creamy

Add the butter and milk to the dry ingredients and mix together until a loose dough forms

Flour your work surface (or you can be lazy and keep it in the bowl) and knead for around 7-8 minutes until a doughy texture has formed then pop back in the bowl, cover with a tea towel and leave in a warm place to rise for around 60 minutes

Knock the dough back by giving it another knead for a minute or two, then roll into a 2cm thick rectangle, add the biscoff spread leaving a 4cm edge then top with chocolate chips

Roll the dough lengthways into a long sausage shape, then using a sharp knife slice down the middle (lengthways)

Press the ends together and overlap each length to create a twisted pattern (refer to the images if needs be) then pop into a greased loaf tin and allow to prove for another 30 minutes in the baking tin (covered with a tea towel)

I had too much dough for one loaf tin, so created a mini loaf with the overspill

Preheat the oven to 190ºC and bake for 25-30minutes, stick a knife in the centre and ensure it comes out clean

Allow to cool on a cooling rack for around 30-40 minutes (maybe test the end slice to make sure it’s okay)

Enjoy!

Lunch & Light Bites Recipe Sides & Savoury Snacks

Almond Pesto & Roasted Tomato Tart

Posted on August 14, 2019

Method

For the base:

Preheat the oven to 200ºC

Using a knife, lightly score around the edge of the sheet to make the crust

Pop in the oven to bake for 12-15 minutes

For the pesto:

Place all of the pesto ingredients into a food processor and blitz until creamy

Once the pastry has baked, add a thick layer of pesto to the top, followed by roughly chopped tomatoes, the roasted pepper (I add a few pine nuts for crunch)

Bake for a further 3-4 minutes, garnish with fresh basil and enjoy

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Recipe Sides & Savoury Snacks

Pesto & Tomato Tartlets

Posted on August 6, 2019

Method

Preheat the oven to 200ºC

Lightly grease 6 tartlet cases (no need if they're non-stick)

Fill each of the tartlet tins with the shortcrust pastry and give a few prods to the base with a fork

Bake in the oven for around 12 minutes

Prepare the pesto by blending all of the ingredients together in a food processor (can use a pestle and mortar)

Slice the tomatoes ready to top the tart

Take the tartlets out, add a scoop of pesto to each tart, then top with the a few halves of tomato and pine nuts

Place back in the oven for a further 3-4 minutes

Allow to cool on a cooling rack and enjoy!

Dinner Recipe

Cauliflower & Lentil Stew

Posted on July 24, 2019

Ingredients

1 tbsp olive oil

1 large white onion

3 cloves minced garlic

1 red chilli

1 large cauliflower head

400g tin chopped tomatoes

100g passata

1 cup soaked red lentils (prep them in the morning before work or the night before)

100g roasted red peppers (I use an antipasti jar)

1/2 tsp sea salt

500ml boiled water + stock cube

100g spinach

herbs and spices

2 tbsp smoked paprika

1 tsp chilli flakes

1 tbsp sage

Smoked paprika yogurt

1/4 cup dairy free plain yogurt

1 tsp smoked paprika

1 tsp garlic infused olive oil

Method

Drizzle the olive oil into a large pot and slowly fry the diced white onion and cook until see through

Add the finely chopped red chilli and cook for a further 2-3 minutes then add the minced garlic cloves

As soon as the garlic is cooked, add the cauliflower florettes and add the smoked paprika, safe and chilli flakes, then after 5-6 minutes add all of the other ingredients

Stir in the stock cube and allow to simmer for around 15-20 minutes until the lentils are cooked

5 minutes before stirring, add the spinach and allow to wilt in the heat of the stew

Season to perfection with salt, maybe add a dash more chilli if needs be

Serve up in a bowl and top with the yogurt

To make the yogurt

Simply spoon the yogurt into a bowl, and swirl in a drizzle of olive oil, sprinkle with the smoked paprika and top over your stew

dessert Recipe

Chocolate Caramels Vegan

Posted on July 8, 2019

Ingredients

You want a 1:2 ratio of nuts to medjool dates

I used 1 cup of almonds to 2 cups medjool dates

100g 70% chocolate

1 tsp coconut oil (optional)

Method

Add the nuts to the food processor and blend until it starts to create a nut butter then add the medjool dates

Blend until a creamy texture forms

Using a ban marie, melt the dark chocolate with the tsp of coconut oil

Take a tbsp of the blended caramel texture and roll into balls then dip into the melted chocolate

Repeat until all of the balls are covered

Place on plate then pop them to set in the fridge

These can live outside of the fridge for the centre to remain 'gooey' however they can be stored in the fridge if it's a little warm in your kitchen.

dessert Recipe

Salted Caramel Shortbread

Posted on July 7, 2019

Method

For the base

Bring the vegan margarine or coconut to room temperature (should be soft texture but not runny)

Pop all of the ingredients into a food processor and blitz until a crumbly texture forms

Pat down the shortbread mix into a lined or silicone brownie tin (you want to be able to remove it easily)

*if you like an extra sticky base, add 2 medjool dates to the mix

For the caramel

Give the food processor a wipe then add the medjool dates and a splash of water and blend until a thick caramel forms, then add the biscoff spread (be generous with your portion) and the sea salt and blend again for another 10 seconds

Scoop the caramel onto the shortbread base and flatten with a silicone spatula

For the chocolate

Using a ban marie, melt the coconut oil then add the broken up chocolate, add another little pinch of sea salt (optional) and allow to melt together

Pour the chocolate on top of the caramel layer and allow to cool in the fridge

Slice up and enjoy!

*Storage - I've kept mine in the fridge only because it's unusually warm in the U.K right now, however they can live in an airtight container on your kitchen counter or work draw 😉

Breakfast Breakfast dessert Recipe

Musli Breakfast Bars

Posted on July 4, 2019

Ingredients

3 cups your favourite Musli (sub for 2 cups fast oats + 1 cup jumbo oats)

3/4 cup coconut blossom (or honey if you're not vegan)

1/2 cup peanut butter

1/2 tsp sea salt

Optional

1/4 cup pistachios

1/4 cup dried cranberries

Method:

Simply mix all of the ingredients together in a large mixing bowl until a sticky texture has formed

Pop the bowl in the fridge for 15 minutes to help you shape the bars

Spoon the ingredients into a baking tin (lined with grease proof paper) and flatten down with a spatula to make it compact

Pop the bars into the fridge to firm slightly, then take out to cut into bite size pieces

You can store these bites in the fridge, if you're freezing them remember to take them out around 40 minutes before wanting to eat.

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