Meat Free Mondays

Wanting to incorporate more meat free options in to your lifestyle? Look no further than our ever-growing range of vegan and vegetarian recipes!

Courgette Pancakes

Ingredients

Instructions

  • Peel the courgettes, grate and leave to drain for an hour.

  • Squeeze the grated courgettes to release as much liquid as possible.

  • Whisk the eggs together in a mixing bowl and add the chopped onion, grated courgette, rocket, creamed cheese and flour. Combine to form a thick pancake batter.

  • Season the batter with salt and pepper and mix.

  • Heat coconut oil in a frying pan and tip the pan to coat the surface in oil. Using a ladle, spoon some of the batter on to the frying pan and cook each pancake for a couple of minutes until golden brown. Flip the pancakes to cook the other side.

Homemade Focaccia

Ingredients

Instructions

  • Using a mixing bowl, combine the yeast, flour, salt, olive oil and 250ml of cold water until a dough consistency forms.

  • Knead the dough in the bowl and slowly add the remaining water.

  • Using your hands, stretch the dough and fold it in on itself. Turn the bowl and repeat about 8 times.

  • Drizzle olive oil on to a clean work surface and place the dough on top. Knead for five minutes then place the dough back in to the bowl and cover with a clean towel or clingfilm and leave to double in size.

  • Divide the risen dough then place on to two baking trays lined with baking paper, flatten the dough using the palm of your hand and leave for two hours.

  • Once the two hours have passed, heat the oven to 220C/200C Fan, place the tomatoes on to the dough (see picture) then drizzle the dough with oil and scatter the herbs and salt on top.

  • Place in the oven for 20 minutes.

Banana & Almond Smoothie

Ingredients

Instructions

  • In a blender, combine the chopped frozen banana, banana powder, plant milk, cinnamon oats, prunes and ice.

  • Pour in to a glass and sprinkle roughly chopped almonds on top.

Vegan Cinnamon Waffles

Ingredients

Instructions

  • Carefully preheat your waffle iron.

  • Whisk the flour, salt, baking powder, coconut sugar and cinnamon in a mixing box.

  • Pour in the melted coconut oil or melted butter, vinegar, water and mix. Allow to rise for 10 minutes.

  • Using a spoon, place the batter on to your preheated waffle iron and cook according to your particular waffle iron's instructions.

  • Repeat until you have used all the batter. Serve warm with fruit, cream, chocolate or maple syrup.

Organic Roasted Turmeric Cauliflower

Ingredients

Instructions

  • Preheat your oven to 220C.

  • In a bowl, combine the oil, turmeric, salt, pepper, cumin and garlic. Tip in the cauliflower and coat the florets in the mixture.

  • Tip in to a large baking tray and place in the oven to roast for 10 minutes. Remove from the oven, stir the cauliflower and place in the oven for a further 5 to 10 minutes.

  • Serve the cauliflower with a drizzle of lemon juice.

Vegan Quiche Style Squares

Ingredients

Instructions

  • Preheat the oven to 250C and grease an oven proof tin with coconut oil.

  • In a mixing bowl add the water, chickpea flour, herbs, spices nutritional yeast and 1 tablespoon of oil and combine.

  • In a pan heat half a tablespoon of oil and garlic. Fry the onion and pepper for five minutes.

  • Tip the vegetables and spinach leaves in to the flour mixture and whisk.

  • Pour in to the prepared tin and place in the oven for 20 minutes or until golden brown.

  • Top with chopped spring onion, salt and pepper and cut in to squares. Eat warm or cold.

Fairtrade Mushroom Soup

Ingredients

  • 50g Butter
  • 150g Mushrooms chopped
  • 2 Shallots chopped
  • 2 tablespoons Flour
  • 400ml Vegetable or Chicken Stock
  • 125ml Double Cream
  • 125ml Milk
  • Salt
  • 1 pinch of Fairtrade Organic Ground Cinnamon

Instructions

  • In a saucepan, melt the butter and cook the shallots and mushrooms until soft.

  • Tip in the flour and mix until smooth. Slowly pour in the stock while stirring and cook until thick.

  • Add the milk and cream, salt and pepper and a pinch of cinnamon.

  • Heat the soup but do not boil.

Arugula Pesto With Penne

Ingredients

  • 2 Cloves of Garlic
  • 2 tablespoons Walnuts
  • 12.5 grams Rocket
  • 1/2 teaspoon Salt
  • 100ml Olive Oil
  • 75g Grated Parmesan

Instructions

  • Using a food processor, process the garlic and walnuts until finely ground. Add the rocket and salt, pulse until finely chopped then drizzle in the olive oil and combine.

  • Once the mixture is smooth, remove from the food processor in to a bowl. Tip in the Parmesan and combine until smooth.

  • Bring a pan of water to a boil and add a pinch of salt. Carefully tip in the Penne and cook for 11 minutes or until the pasta is tender, stirring occasionally.

  • Remove the pasta from the heat, drain and stir in to the pesto until evenly coated. Serve topped with tomatoes and fresh basil.

Grapefruit & Avocado Salad

Ingredients

Salad

  • 2 Grapefruits slices
  • 1/2 Avocado slices
  • 1/2 tablespoon Sesame Seeds
  • 6 Pecans chopped
  • Handful of Rocket
  • Handful of Spinach

Salad Dressing

Instructions

Salad Dressing

  • In an air tight jar, combine the salt, pepper, honey, mustard, lemon juice, vinegar and olive oil by shaking the jar until a smooth consistency forms.

Salad

  • In a large bowl, tip in the rocket, spinach, grapefruit and avocado. Pour the desired amount of salad dressing on top and finally sprinkle with sesame seeds and chopped pecans.

Organic Chickpea Salad Stuffed Avocados

Ingredients

Instructions

  • Drain the cooked chickpeas, tip in to a mixing bowl and roughly mash half. Add the garlic, cayenne pepper, spring onions, kale, lime juice, olive oil and pepper.

  • Slice the avocado in half, remove the pit and scoop out the insides. Cut the avocado in to cubes and add half to the chickpeas. Roughly mash and tip in the remaining avocado cube and stir.

  • Spoon the mixture in to the avocado skins and sprinkle chopped walnuts on top.

Tangerine Salad

Ingredients

Instructions

  • Carefully cut the avocado in half, remove the seed and skin then cut the avocado in to slices.

  • Wash and drain your chosen leafy greens, tip in to a bowl a long with slices of avocado, cucumber and tangerine segments.

  • Scatter with almonds, pumpkin seeds, pomegranate seeds and cress. Drizzle your favourite salad dressing on top or add salt and pepper.

Simple Guacamole Recipe

Ingredients

  • 2 Red Onions chopped
  • 1 Lime juice
  • 1 Green Chilli Pepper minced
  • A handful of Coriander chopped
  • 2 Avocados
  • 1 Tomato
  • Salt to taste
  • Pepper to taste

Instructions

  • Using a knife, chop the tomato and crush to a pulp. Place in a bowl a long with the avocados, chopped onion, the juice of one lime, chopped chilli pepper and coriander. Roughly mash using the back of a fork depending on the desired texture. Add salt and pepper, mix, taste and add more salt and pepper if needed.

Roasted Chickpeas

Ingredients

Instructions

  • Preheat the oven to 180C or 160C for fan assisted ovens.

  • In a bowl, combine the chickpeas, oil, cumin, smoked paprika and coriander.

  • Place the coated chickpeas on to a baking tray and cook for 15 minutes. Carefully remove from the oven, move the chickpeas around and return to the oven for 20 minutes.

Vegan Tuna Sandwich

Ingredients

Instructions

  • Place all ingredients in to a food processor and pulse. Depending of preference, you can leave the sandwich filling chunky or light.

  • Spoon in to a sandwich and spread.

Chickpea & Quinoa Burgers

Ingredients

Instructions

  • Preheat the oven to 175C, tip the kale, carrot and onion in to a food processor and combine.

  • Place in to a large mixing bowl a long with the remaining ingredients and mix.

  • Form the mixture in to burger shapes and add cooking oil to each side. Place on to a baking tray and cook until golden brown.

Healthy Green Hummus

Ingredients

  • 2 Garlic Cloves peeled and chopped
  • 400g Chickpeas drained
  • 2 Limes juice
  • 2 Onions chopped
  • A handful of Coriander Leaves chopped
  • 60g Spinach Leaves
  • 1/2 teaspoon Spinach Powder
  • 1/4 teaspoon Cumin
  • 100ml Chickpea Liquid leftover from soaking Chickpeas
  • Salt to taste
  • 2 tablespoons Tahini

Instructions

  • Place the garlic, coriander, onions, spinach and spinach powder in a food processor and pulse until finely chopped.

  • Tip in the chickpeas, tahini, cumin, salt, lime juice and chickpea water and process for 30 seconds. Taste and add more salt or chickpea water if needed. Process for a further minute or two.

  • Garnish with olive oil and chickpeas and serve.

Chia & Fig Pudding

Ingredients

Instructions

  • Chop up 2 dried figs and place them in a food processor. Pulse until ground.

  • Tip the chia seeds and ground dried figs in to a container, pour in the milk and add a drop of vanilla extract. Mix the ingredients together and place the life on top of the container.

  • Place in the fridge overnight to soak.

  • Remove from the fridge and scoop the chia pudding in to a glass leaving enough room for the yogurt. Spoon the yogurt on top, sprinkle granola and chopped almonds on top and finish with fresh fig slices.

The Fluffiest Vegan Pancakes

Ingredients

For the batter

To serve

Instructions

  • Mix the arrowroot powder, flour and baking powder together in a mixing bowl.

  • Then stir in the maple syrup, apple cider vinegar and oat milk.

  • Heat a frying pan on a low heat and add a small amount of coconut oil.

  • Ladle some of the batter onto the pan and cook for 20-30 seconds before carefully flipping onto the other side and cooking for another 20-30 seconds.

  • Repeat with the rest of the batter.

  • Serve and enjoy!

Spinach & Buckwheat Soup

Ingredients

  • 34 Garlic Cloves minced
  • 3 Onions minced
  • 80g Buckwheat
  • 500ml Vegetable Stock
  • 80g Spinach Leaves
  • 1 teaspoon Spinach Powder
  • 1/2 teaspoon Thyme
  • Salt to taste
  • Olive Oil

Instructions

  • Heat olive oil in a pan and fry the minced garlic. Add the onion, thyme salt and pepper and stir.

  • Tip in the buckwheat and vegetable stock, mix and cover for 15 minutes or until the buckwheat becomes tender.

  • Stir in the spinach and spinach powder and allow the leaves to wilt.

  • Remove from the heat and allow to cool. Tip in to a blender and blend until a soup consistency forms. Heat on a stove and serve.

Homemade Tiger Bread

Ingredients

Bread

  • 500g White Bread Flour
  • 7g Fast Action Yeast
  • 1 1/2 teaspoon Caster Sugar
  • 1 1/2 teaspoon Salt
  • 300ml Water
  • Vegetable Oil

Top

  • 90g Rice Flour
  • 3.5g Fast Action Yeast
  • 1/4 teaspoon Salt
  • 1 teaspoon Golden Caster Sugar
  • 1/2 tablespoon Toasted Sesame Oil
  • 90ml Warm Water

Instructions

The Bread

  • In a large mixing bowl, combine the flour, sugar, salt and yeast.

  • Form a well in the middle of the mixture and slowly pour in the water.

  • Mix together until a dough consistency forms. Flour a clean work surface and knead the bread for 10 minutes.

  • Oil a mixing bowl, place the dough inside the bowl, cover with clingfilm and leave in a warm area until the dough has doubled in size.

  • Tip the dough on to a clean work surface and knead.

  • Dust a baking tray with flour and shape the dough in to an oval shape. Place on to the dusted baking tray and cover with oiled clingfilm and leave to double in size once more.

  • Preheat the oven to 200C or 180C for fan assisted ovens. Mix the rice flour, fast action yeast, salt, golden caster sugar, toasted sesame oil and warm water adding more water or flour if needed.

  • Remove the clingfilm from the bread and spread the paste on top of the loaf and place in the oven for 40 minutes or until cooked.

Superfood Breakfast Bowl

Ingredients

Chia Pudding

Toppings

Instructions

  • Combine the milk, vanilla extract and maple syrup in a bowl, add the chia seeds and blueberry powder and mix.

  • Place in the fridge for half an hour and mix, return to the fridge for a further 30 minutes.

  • Scoop the chia pudding in to a bowl and top with fruit. Store the remaining chia pudding in the fridge for breakfast.

Crispy Polenta Crust Potatoes

Ingredients

Instructions

  • Preheat the oven to 190C, peel and chop the potatoes in to equal sizes.

  • Bring a pan of salt water to the boil and boil the potatoes for five minutes.

  • Drain the potatoes, tip back in to the pan, place a lid on top and shake to ruffle the potatoes.

  • Tip in the polenta, flour and garlic granules, place the lid on to the pan and shake to combine.

  • In a roasting tray, pour in the vegetable oil (you can use goose or duck fat instead of vegetable) and heat in the oven for five minutes.

  • Place the potatoes on to the roasting tray and cook for 15 minutes. Turn the potatoes and cook for a further 15 minutes.

  • Increase the temperature to 220C and cook for 20 minutes or until golden.

Almond Pesto

Ingredients

Instructions

  • Over a medium heat, toast the almonds by stirring frequently.

  • Using a food processor, blend the toasted almonds, basil, garlic, olive oil, nutmeg, salt and pepper until a puree texture forms.

  • Use on pasta, pizza and as a dressing or stir in to couscous and spread thinly on to sourdough and top with cheese and tomato.

Spinach & Potato Gnocchi

Ingredients

Instructions

  • Peel 500g of potatoes and boil until cooked.

  • Place the spinach in a pot and using the water from the potatoes, pour on top of the spinach and leave to wilt.

  • Drain the spinach and squeeze out any remaining water by using your hands over a sink or using clean paper towels to absorb the water.

  • Once you've removed as much water as possible, place the spinach on a chopping board and chop the wilted leaves.

  • Slightly mash the potatoes, blend with the spinach and leave to cool.

  • Once completely cool, tip in the egg, spinach powder, flour, nutmeg, salt and pepper and combine by mixing.

  • Dust a clean work surface using flour and roll out spoonfuls of the mixture. Cut small chunks off and roll into balls.

  • Pour water in to a pot, bring to the boil and tip in the gnocchi.

  • When the gnocchi begins to rise to the top they are cooked, this shouldn't take long.

  • Serve with pesto or olive oil and add parmesan on top.

Beetroot Spaghetti

Ingredients

  • Pumpkin Seeds
  • Sunflower Oil
  • 1 red Onion
  • 1 1/2 teaspoons Rosemary
  • 250g Spaghetti
  • Salt to taste
  • Pepper to taste
  • 450g Beetroot Cooked
  • 2 cloves of Garlic
  • 70g Almonds skin removed
  • 2 tablespoons Red Wine Vinegar
  • 2 teaspoons Chilli

Instructions

  • Bring a large pan of salt water to the boil, carefully place the spaghetti in to the water and cook until tender.

  • Place the peeled garlic cloves and almonds with a little oil in to a food processor and pulse until minced. Tip in the chopped cooked beetroot, one tablespoon of oil and the red wine vinegar and pulse.

  • In a pan, heat two tablespoons of oil and cook the chopped onion, rosemary and chilli for 10 minutes. Stir occasionally.

  • Tip the onion, rosemary and chilli in to the food processor and pulse to combine the mixture. Add more oil if the mixture is looking dry and season with salt and pepper.

  • Drain the pasta and place in a pan on a low heat a long with the beetroot mixture. Toss the spaghetti until coated in the beetroot mixture.

  • Serve hot with pumpkin seeds scattered on top.

Vegan Hot Cross Buns

Ingredients

Buns

Toppings

  • 70g Flour
  • 50g Apricot Jam

Instructions

  • Heat the almond milk in a saucepan a long with the butter. Remove from the heat and leave to melt.

  • In a mixing bowl, combine the flour, yeast, salt, spices and sugar. Make a well in the middle and carefully pour the milk and butter mixture in to the centre. Mix until a sticky dough consistency forms.

  • Lightly dust a clean work surface with flour, tip out the dough and knead for 10 minutes. Shape the dough in to a ball and place in to a greased mixing bowl. Cover with clingfilm, place in a warm area of the house for a couple of hours.

  • Once doubled in size, remove from the bowl, place on the work surface and flatten. Sprinkle the zest of one orange on to the dough a long with the sultanas and mixed peel. Knead the dough until combined, return to it's ball shape, place in the bowl, cover and leave to rise for a further hour.

  • Knock the air out of the dough on a work surface using your hands. Split the dough in to twelve equal pieces and roll in to balls.

  • Line a baking tray with baking paper and place the buns on to the baking paper leaving enough room for the buns to rise. Cover with greased clingfilm and leave to rise for an hour.

  • Preheat the oven to 220C or 200C for fan assisted ovens. Combine 70g of flour and one tablespoon of water to create the mixture for the cross, adding more water if necessary. Pipe a cross shape on top of the buns and place in the oven until golden brown, this should take around 15 to 20 minutes.

  • On a low heat, heat the apricot jam and using a sieve remove any lumps. When the hot cross buns are ready to come out of the oven, brush the tops with the jam and leave to cool.

Vegan Vegetable Stew

Ingredients

Instructions

  • Preheat the oven to 220C or 200C for fan assisted ovens, place the chopped peppers, courgette, carrot and aubergine on to a baking tray, drizzle with oil and sprinkle a pinch of salt on top. Mix the vegetables, oil and salt together.

  • Place in the oven for half an hour or until the vegetables are cooked all the way through.

  • Heat olive oil in a frying pan, tip in the chopped onion and cook until soft. Sprinkle in the coriander and cumin followed by the tomato puree and cook for 1 minute.

  • In a jug, place half a vegetable stock in the bottom a long with 300ml of boiling water and mix. Carefully add the liquid to the pan a long with crushed chillies (optional).

  • Add the roasted vegetables to the pan, mix and heat. Serve with fresh mint.

Baked Eggs In Avocado

Ingredients

Instructions

  • Preheat the oven to 200C and cut the avocados in half. Carefully remove the pit and using a spoon, scoop out some of the avocado (see picture).

  • Put the avocado halves on to a baking tray and carefully crack an egg in to each half.

  • Gently place in the oven and cook for 15-20 minutes.

  • Remove from the oven and sprinkle with salt and pepper. You can also add bacon and cheese on top.

Smashed Avocado & Egg On Toast

Ingredients

Instructions

  • Mash the avocado and mix in the lemon juice and salt, spread on to toast and top with coriander and spinach.

  • Heat a frying pan with oil on a low to medium heat, crack the eggs in to the pan. Turn the heat down if the oil begins to spit.

  • Once cooked, remove from the heat and place on top of the smashed avocado.

  • Sprinkle salt and pepper on top of the egg and crushed chillies if desired.

Grapefruit Smoothie Bowl

Ingredients

Instructions

  • Cut the grapefruit in to segments and remove the rind. Place the fruit in to a blender a long with the berries, chopped banana, avocado and vanilla extract.

  • Blend until completely smooth, tip in to a bowl and top with chia seeds and desiccated coconut.

Green Tea Latte

Ingredients

Instructions

  • Sift the green tea powder in to a glass or mug.

  • Add the hot water and whisk until the powder dissolves. Use a frother if possible.

  • Tip milk and sugar in to a saucepan and heat over a medium heat. Do not boil.

  • Froth the milk for 10 seconds and tip the hot milk in to the glass/mug.

  • Dust with extra green tea powder if desired.

Pasqualina Pie

Ingredients

Dough

  • 420 All-purpose Flour
  • 2 tablespoons Sugar
  • 1 1/2 teaspoons Salt
  • 340g Unsalted Butter

Filling

  • 2.5 bunches of Swiss Chard
  • 350g Spinach
  • 3 tablespoons Olive Oil
  • 2 Onions
  • 10 Eggs
  • 375g Ricotta
  • 115g Parmesan
  • 2 Garlic Cloves grated
  • 2 teaspoons Lemon Zest
  • 1/4 teaspoon Ground Nutmeg
  • 2 teaspoons Salt
  • 1 1/2 teaspoon Ground Black Pepper
  • 2 teaspoons Sugar

Instructions

Dough

  • Tip the dough, salt and sugar in to a food processor and pulse. Add the butter, process and slowly add 125g of ice cold water and combine.

  • Place the dough on to a clean work surface that has been dusted with flour and knead. Split the dough in half and desperately wrap tightly in clingfilm. Place in the fridge for at least three hours.

Filling

  • In a large pan of boiling water, boil the Swiss chard and spinach for two minutes then place the greens in to a bowl of cold water.

  • Drain the greens and remove as much liquid as possible by squeezing. Place on a chopping board, finely chop and tip in to a bowl.

  • Chop the onions and heat in a pan using oil until the onions are soft. Once golden, add to the bowl with the greens.

  • In a large bowl, whisk four eggs together and add the ricotta, Parmesan, chopped Swiss chard, spinach and onions a long with the grated garlic, lemon zest, nutmeg, salt and pepper.

  • Once the ingredients are combined, taste to see if more seasoning is needed.

  • Remove the dough from the fridge and allow to cool for five minutes. On a clean work surface that's been dusted with flour, roll out one half of the dough in to a circular shape. Line a baking tray with baking paper and place the dough on top.

  • Roll out the remaining dough and place in a tart pan, pressing the bottom and sides into the pan. You may need to trim the dough however, make sure you leave a slight overhang.

  • In a small bowl, beat one egg and brush the sides of the dough. Add the filling to the dough and spread evenly over the bottom, making sure the surface is smooth.

  • Using a spoon, form five spaces in the filling and crack an egg in to each space. Sprinkle salt on top of each egg and add the remaining dough to the top of the filling.

  • Trim the edges leaving an overhand and fold the edges of each piece of dough together. Press to seal.

  • With any left over beaten eggs, brush the top of the tart and sprinkle with sugar. Place the tart in the refrigerator for 15 minutes.

  • When ready to cook, preheat the oven to 190C and cook the pie for half an hour.

Homemade Vegan Vanilla Ice Cream

Ingredients

  • 2 Vanilla Pods
  • 1 teaspoon Vanilla Bean Paste
  • 300ml Soy Milk
  • 400 g tin of Coconut Milk
  • 170g Agave Nectar

Homemade Vanilla Bean Paste

  • 30 Vanilla Beans
  • 6 tablesooons Vanilla Extract
  • Agave Nectar

Instructions

  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife.

  • Place the vanilla seeds in to a bowl a long with the vanilla bean paste, coconut milk, soy milk and agave nectar and combine.

  • Tip the mixture in to an ice cream maker and mix for 45 minutes or until the consistency is smooth.

  • Using a freezable container, tip in the ice cream mixture and place in the freezer. Once set you can serve.

Homemade Vanilla Bean Paste

  • If you want to make your own vanilla bean paste then place all three ingredients in to a processor and combine until smooth.

  • Strain the ingredients in to a bowl and store in the fridge until ready to use in your recipe.

Protein Packed Spinach Smoothie

Ingredients

Instructions

  • Slit the vanilla pod open down its length, and scrape out the small, sticky seeds using the tip of a small, sharp knife and add a couple of the seeds to a blender.

  • Combine all ingredients in the blender and blend until the mixture is completely smooth.

  • Add water if needed and serve.

Raw Plant Based Sencha Cakes

Ingredients

Instructions

  • In a food processor pulse the prunes and tip in to a bowl.

  • Process the almonds and then tip the prunes back in a long with the one tablespoon of agave nectar. Process until a crumb-like dough forms.

  • Grease a muffin/cupcake baking tray with coconut oil and pack in the crumb mixture on the bottom, making sure it's evenly spread. Place in the fridge.

  • In a food processor, combine the cashews, coconut oil, coconut cream, 175g of agave nectar and green tea sencha powder until smooth.

  • Spoon the batter on top of the crumb mixture and place in a freezer for at least five hours.

Rhubarb & Cream Cheese Brioche

Ingredients

  • 140ml Milk warm
  • 2 1/4 teaspoons Active Dry Yeast
  • 6 Eggs
  • 480g All Purpose Flour
  • 65g Sugar
  • 1 teaspoon Salt
  • 340g Unsalted Butter
  • 170g Cream Cheese
  • 94g Icing Sugar
  • 1/2 teaspoon Lemon Juice
  • 3 stalks Rhubard sliced

Instructions

  • Add 80ml of warm milk, the yeast, one egg and 120g of flour to a bowl and mix until combined. Scatter 120g of flour on top of the mixture and leave for an hour.

  • Tip the salt, flour eggs and 120g of flour in to the bowl and combine. Tip in another 120g of flour and beat for 20 minutes.

  • Add the room temperature butter, one piece at a time by pressing in to the dough using your hands.

  • Grease a bowl, add the dough, cover and leave for two hours.

  • Gently fold the dough in on itself, cover the bowl again and place in the refrigerator over night.

  • Split the dough in half and keep one half in the refrigerator wrapped in clingfilm. Line a baking tray with baking paper and divide the dough in to eight pieces. Place on to the baking tray, leaving enough room for the dough to rise. Cover and leave to rise for two hours.

  • Preheat the oven to 170C. Tip the cream cheese and 60ml of milk in to a bowl and mix. Add half a teaspoons of lemon juice (or more if desired) and stir.

  • Using one egg and a tablespoon of milk whisked together, egg wash the dough and sprinkle a small amount of sea salt on top. Place in the oven for 15 minute or until golden brown.

Vegan Lemon Bundt Cake

Ingredients

Cake

  • 250g Sugar
  • 150ml Olive Oil
  • 400ml Coconut Milk
  • 3-4 Lemons Juice
  • 3 tablespoons Lemon Zest
  • 1 Vanilla Extract
  • 350g Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • Coconut Oil

Icing

  • 3 tablespoons Lemon Juice
  • 240g Icing Sugar
  • 1 Lemon Zest

Instructions

  • Preheat your oven to 180C.

  • Combine the oil, coconut milk, sugar, lemon juice, vanilla and zest in a mixing bowl.

  • Sift in the baking powder, baking soda and flour and combine a long with the salt. Grease a bundt cake tin with coconut oil and pour in the mixture.

  • Bake in the oven for an hour, until cooked all the way through. Allow the cake to cool before removing from the tin.

  • Mix the icing ingredients together and leave for 10 minutes. Drizzle on top of the cake.

Gluten Free Fig Cake

Ingredients

  • 7 Figs halved
  • 15 Raspberries
  • 60g Coconut Oil
  • 200ml Unsweetened Plant Milk
  • 1 Lemon
  • 8 tablespoons Maple Syrup
  • 1/2 teaspoon Vanilla Extract
  • 150g Almonds
  • 150g Gluten Free Flour
  • 2 teaspoons Baking Powder
  • 1/4 teasoiib Bicarbonate Of Soda
  • A pinch of Salt

Instructions

  • Preheat the oven to 180 degrees

  • In a food processor ground the almonds.

  • Melt the coconut oil and pour in to a mixing bowl. Add the milk, lemon juice, lemon zest, maple syrup, vanilla, ground almonds and salt.

  • Sift in the baking powder, flour and bicarbonate of soda and mix until combined. If the mixture is especially dry, add a splash of milk.

  • Line a baking tin with baking paper or grease with coconut oil and tip in the cake mixture.

  • Once the cake mixture is even, place the halved figs on top and gently press in to the cake a long with the raspberries (see image).

  • Bake for 30 minutes or until golden brown.

Paneer Butter Masala

Ingredients

Instructions

  • Heat two tablespoons of oil or butter in a pan.

  • Tip in the chillies, ginger, garlic, bay leaves, cloves, cinnamon, cardamom and peppercorns and fry for two minutes before adding poppy seeds, onions and cashew nuts.

  • When the onions begin to soften, tip in the chopped tomatoes.

  • Place a lid on top of the pan and cook until the mixture softens.

  • Remove from the heat and carefully, with a spoon, remove the whole spices and using a hand blender, blend the mixture until a paste forms.

  • Heat one tablespoon of butter in a pan, tip in the paste and add the chili powder, turmeric, tomato puree, garam masala, salt and 125ml of water.

  • Bring the mixture to the boil and simmer for half an hour while stirring occasionally.

  • Cut the cottage cheese in to small cubes and add to the mixture and gently stir while mixing in the cream. Serve with rice.

Turmeric Vegetable Soup

Ingredients

Instructions

  • Place a pan over a medium heat and heat the oil.

  • Place the onion, celery, carrot and bay leaves in the pan and cook for ten minutes.

  • Add the garlic, turmeric and ginger and continue to cook for a further five minutes.

  • Pour the vegetable stock on top and bring the mixture to the boil and then simmer for twenty minutes.

  • Using a spoon, remove the bay leaves and leave the soup to cool.

  • Carefully add the soup to a blender and blend until smooth.

  • Heat the soup when ready to serve but do not bring to the boil. Serve with croutons, pumpkin seeds, salt & pepper, sesame seeds and a squeeze of lime juice if desired.

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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