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Recipe

The Ultimate Vegan Grilled Cheese

Posted on April 14, 2019

Method

I use a toastie grill to get the deep lines however you could do this with a skillet, a simply frying pan with a little oil, or under the grill

Add the slices of sourdough to the grill to toast on the inside first

Once toasted, load it up with the kimchi, followed by the slices of 'cheese' then layer the other slice with homemade pesto and pop on top (pinch of salt & pepper optional)

Place the loaded sandwich into a toastie grill, pan or under the oven grill to toast the outside and melt the cheese

Enjoy. Every. Mouthful.

Savoury Turmeric & Oat Pancakes With Roasted Tomatoes

Posted on March 5, 2019

Method

Prep the tomatoes by drizzling in a dash of olive oil and either roasting in an oven at 180ºC for 15/20 minutes whilst making the pancakes (you can also pop them in a frying pan if preferred)

Finely chop the onion and mince the garlic

Pop the oat flour, onion and minced garlic into a mixing bowl followed by the oat milk

Bring the mixture together with a fork or whisk adding the pinch of salt, turmeric and coriander

Pop the bowl in the fridge for no more than 5 minutes as we don't want the oats to absorb too much liquid

Heat a pancake skillet pan with a drizzle of olive oil then add a ladle full of the pancake mix, then cook until golden on each side

Repeat until all 4-5 pancakes are made

To Serve

Slice the avocado, take the tomatoes out of the oven and assemble into each pancake

Top with a sprinkle of sesame seeds and a generous portion of mango chutney and garnish with fresh coriander

Enjoy!

Dinner Recipe

Peanut Butter Dal

Posted on February 19, 2019

Method:

Preheat the oven to 180ºc

Slice the sweet potato into approx. 5cm thick cubes, drizzle in a little oil and a generous pinch of cumin then bake for around 25 minutes

Finely dice the onion then gently fry in the coconut oil for around 6 minutes until softened

Mince the garlic then add to the onions

Once the garlic is cooked add the lentils followed by the litre of stock, then the dried spices

After the lentils have absorbed most of the water, add the peanut butter and allow to form a thick creamy lentil mix

Taste test, adding salt, maybe a little dash more of spice

Take the sweet potato out of the oven and serve on top of the dal

Sprinkle chilli flakes over, then finish with a spoon of yogurt & fresh coriander

Enjoy!

Breakfast dessert Recipe

Banana & Chocolate Chip Breakfast Muffins

Posted on February 5, 2019

INGREDIENTS:

•3 large overripe bananas | 300g

•1 tsp vanilla essence

•1/4 cup light brown sugar | 75g

•1 cup plain flour | 150g

•1/2 cup jumbo oats |45g

•1 tsp cinnamon

•2 tsp baking powder

•1 cup chocolate chips | 100g

•pinch salt

METHOD:

•preheat the oven to 180°C

•mash the bananas in a bowl and add the vanilla essence

•in a large bowl, add all of the dry ingredients and mix together

•combine the wet and dry, then pour into a greased non-stock muffin tray

•bake for 20-22 minutes until you can pop a knife in and it comes out dry

•enjoy warm or once cooled, pop in an airtight container

Breakfast Lunch & Light Bites Recipe

Smokey Bean Shakshuka (Student Style)

Posted on January 31, 2019

Ingredients:

2 tins of baked beans (any brand will do)

1 red onion

3 cloves garlic

1 red pepper

2 heaped tsp smoked paprika

1 tsp ground cumin

large pinch salt & pepper

scoop of vegan thick cream (I used Oatly)

Toppings

1 tsbp harissa (recipe here)

1/2 avocado

fresh bread, maybe sourdough

Method:

Finely chop the red onion, and fry in a skillet pan with a little olive oil

Fry on a low medium heat for a few minutes

Chop the pepper into small bite size chunks and add to the pan and cook for a further 5 minutes

Add the 3 minced cloves garlic and fry for a further minute until browned

Add the 2 tinned beans and add the paprika, cumin, salt and pepper and stir slowly

Taste test, then serve up straight out of the skillet and top with vegan cream

Enjoy!

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dessert Recipe

Peanut Butter & Chocolate Chip Banana Bread

Posted on January 25, 2019

peanut butter and chocolate banana bread

Method

Pour the flour, baking powder, salt and chocolate chips into a large bowl and mix together

Mash the bananas in a bowl then add the melted coconut oil and peanut butter and mix together

Add the wet ingredients to the dry and mix until combined

Pour the banana mix into a greased loaf tin then sprinkle the remaining chocolate chips on top

Drizzle the last tsp of peanut butter and 1 chopped overripe banana on top and pop in the oven

Bake at 180ºC for 25 minutes

Take out of the oven and loosely in tin foil then bake for a further 30-35 minutes

Take out the oven, allow to cool (if you have the patience of a saint) and enjoy with drizzled peanut butter over the top.

Dinner Lunch & Light Bites Recipe

Leek, Cavolo Nero & Sweet Potato Tart

Posted on January 17, 2019

Method

Preheat the oven to 180ºC

Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes

While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil

Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute

Add the sage, cumin, coriander, fennel, salt and pepper to the pan

Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes

If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom

Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes

Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and cavolo nero into the tart case then bake for a further 5 minutes

Take out of the oven and garnish with fresh pea shoots. I also topped the tart with harissa however this is completely optional

Enjoy