The Perfect Picnic

The weather is getting warmer, your appetite is changing from warming soups, hot chocolates and stews to delicious salads, homemade hummus and refreshing ice creams which means you’re planning on having a picnic. You’ll find all the recipes you need to enjoy eating alfresco in the great outdoors right here!

Keep It Green Sandwich

Ingredients

Instructions

  • Spread the hummus evenly on to the sliced bread. Top one slice with lettuce, cucumber slices and avocado slices. Drizzle with lemon juice and season with salt and pepper.

  • Place a slice of bread on top and cut the sandwich in half.

Homemade Scotch Eggs

Ingredients

  • 5 Eggs
  • 250g Sausagemeat
  • 1 teaspoon Onion finely chopped
  • 1 Spring Onion finely chopped
  • Salt to taste
  • Pepper to taste
  • 50g Flour
  • 100g Dried Breadcrumbs
  • Vegetable Oil

Instructions

  • Place four eggs into a pan of cold water, bring to the boil, reduce the heat to a simmer and cook for 8 to 10 minutes.

  • Mix the sausage meat with the onions, salt and pepper, cover and place in the fridge for 30 minutes.

  • Drain the eggs and leave to cool in a bowl of iced water, peel, roll the eggs in the flour and wrap in sausage meet.

  • Beat an egg in a bowl, dip the floured eggs into the beaten egg, roll into breadcrumbs to coat, place on a plate covered in cling film and place in the fridge for 1 hour.

  • Heat the oil to 180C and cook the eggs for 8 to 12 minutes or until the breadcrumbs are crisp and a dark golden colour. Carefully remove from the oil and place on to kitchen paper and sprinkle with salt.

The Ultimate Vegan Sandwich

Ingredients

  • 3 Slices of Bread
  • A small handful of Mixed Greens
  • 1 Avocado sliced
  • 1 Tomato

Hummus

Instructions

  • Tip all the hummus ingredients apart from the paprika into a blender, blend until smooth and creamy, add more liquid if necessary.

  • Spread the hummus on to a slice of bread, sprinkle paprika on top of the hummus and pop a slice of bread on top.

  • Line the bread with tomato slices, top with avocado slices and finish with mixed greens. Finally pop the last slice of bread on top and serve!

Homemade Bagels

Ingredients

Instructions

  • Add the yeast and sugar to 120ml of warm water, do not stir! Leave to sit for 5 minutes and then stir until dissolved in the water.

  • Combine the flour and salt together in a large mixing bowl, form a well in the middle and pour in the yeast mixture. Stir and add extra water while mixing if needed. You're aiming for a firm yet moist dough.

  • On a floured work surface, knead the dough for 10 minutes until smooth yet firm. Oil the mixing bowl, place the dough in the bowl and turn to coat. Cover the bowl with a damp tea towel and leave in a warm place to double in size (around an hour).

  • When ready, punch the dough down and leave to rest for a further 10 minutes. Divide the dough into 8 pieces, shape into a ball and gently press against the counter top while moving in a circular motion to get a perfect dough ball.

  • Coat your hands in flour, gently press your fingers in the centre of each dough ball to form a ring, stretching the ring as you work your hands around.

  • Place the bagels on to a baking tray, cover with a damp kitchen towel and leave for 10 minutes. Preheat the oven to 220C. Bring a large pot of water to a boil, reduce the heat and gently lower a bagel into the water. Boil for a minute, flip and boil for another minute. (If you want them to be chewy, 2 minutes on each side will do).

  • Return the bagels to the baking tray, whisk the egg and brush the tops with the egg wash. Sprinkle the seeds on top and place in the oven for 20 to 25 minutes or until golden brown. Leave to cool and serve!

Fried Dandelions

Ingredients

Instructions

  • Combine the flour, curry powder and salt together in a mixing bow, beat the egg in a jug and pour into the flour mixture until smooth. Tip in the beer and mix.

  • Carefully heat the oil in a saucepan until it begins to simmer.

  • Dip the dandelion flowers into the batter and drop into the hot oil for 2 - 3 minutes or until golden brown. Carefully remove and place on to a paper towel and serve.

Rye Seeded Crackers

Ingredients

Instructions

  • Preheat the oven to 140C or 120C for fan assisted ovens and line a baking tray with baking paper.

  • In a mixing bowl, combine the flours, seeds, baking powder, salt and sugar together. In a jug, beat the egg with the water and pour into the mixing bowl with the dried ingredients. Mix to combine.

  • Lightly dust a clean work surface with flour, knead the dough until smooth and roll out as thin as possible.

  • Cut the dough into rectangles, place on the prepared baking tray and bake for 45 minutes. Flip the crackers over, return to the oven and bake for a further 45 minutes. Remove from the oven and leave to cool.

Spring Onion Tart

Ingredients

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens, roll out the puff pastry, line a tart tin with baking paper and using your hands, fit the pastry inside the tin.

  • Bring a pan of water to the boil and add the asparagus for 3 minutes, drain and chop in to small segments.

  • In a mixing bowl, combine the eggs, cream, mustard, chopped asparagus and cheese and combine. Add salt and pepper to taste.

  • Tip the mixture in to the pastry and place the halved spring onions on top. Bake for 25 minutes or until golden brown.

Vegan Kofta Pitas

Ingredients

  • 2 Onions chopped
  • 2 Garlic Cloves crushed
  • 800g Chickpeas
  • 100g Breadcrumbs
  • 1 Egg
  • 2 teaspoons Ground Cumin
  • 2 teaspoon Ground Coriander
  • 1 Lemon
  • 30g Spinach
  • Pitta Bread toasted
  • 175g Natural Yogurt
  • 2 Red Onions
  • Mixed Greens

Instructions

  • Saute the onions and garlic in a pan, tip into a food processor with the chickpeas, breadcrumbs, egg, cumin, coriander, lemon zest and one tablespoon of lemon juice and salt and pepper to taste. Pulse until smooth then add the spinach and pulse.

  • Shape the mixture into koftas and place in an oven at 200C or 180C for fan assisted ovens for 20 to 25 minutes.

  • Toast the pitta bread and stuff with mixed greens, kofta, natural yogurt and slices of onions.

Sweet Potato Hummus

Ingredients

  • 1 Sweet Potato peeled & cubed
  • 2 Garlic Cloves smashed
  • Olive Oil
  • 3 tablespoons Tahini
  • 1.5 teaspoons Salt
  • 1 Lime
  • Paprika

Instructions

  • Preheat the oven to 190C, line a baking tray with baking paper, place the sweet potato on to the baking tray a long with the garlic. Drizzle with oil and toss to coat.

  • Roast for 20 minutes, toss and place back in the oven for a further 20 minutes or until tender. Leave to cool down slightly then place in a food processor and blend until a puree forms. Add the tahini and salt. Squeeze in the lime juice and pulse.

  • Slowly pour in water and pulse until a hummus consistency forms. Taste and season if needed. When ready to serve, sprinkle with paprika.

Fiery Green Hummus

Ingredients

  • 142g Sesame Seeds
  • 4 tablespoons Olive Oil
  • 1 Lemon
  • 5g Parsley
  • 5g Spinach
  • 1 teaspoon Spinach Powder
  • 2 Jalapeno Peppers
  • 3 Green Onions chopped
  • 2 Garlic Cloves
  • 425g Chickpeas drained and rinsed
  • 1/2 teaspoon Salt
  • 1-2 tablespoons Water
  • Chilli Powder

Instructions

  • Preheat the oven 120C, spread the sesame seeds on to a baking tray and toast for 2 and a half minutes. Stir the seeds and return to the oven for a further 2 and a half minutes.

  • Carefully place the sesame seeds in to a food processor and grind for 2 to 3 minutes.

  • Add 2 tablespoons of oil and process for 1 to 2 minutes. Add more oil for a thinner texture, add salt to taste and process until combined.

  • Tip in the juice of one lemon, 2 tablespoons of olive oil, parsley, jalapenos, spinach powder, onions, garlic and salt and process for 1 minute.

  • Add the chickpeas and process until a thick hummus texture forms, if too thick add 1 to 2 tablespoons of water and combine. Garnish with chilli powder.

Beautiful Beet Salad

Ingredients

Instructions

  • Preheat the oven to 200C or 180C for fan assisted ovens. Line a baking tray with foil, place the beetroots in the middle, season with salt and pepper, drizzle with oil, wrap in foil and bake for 1 hour.

  • Toast the cumin seeds in a pan with oil for 2 minutes. Peel and cut the beetroot into cubes, place in a mixing bowl, stir in the apple, carrot, seeds, onions and herbs.

  • Mix the beetroot powder, yoghurt, the zest and juice of one lime and syrup into the salad.

Vegan Tofu Sandwich

Ingredients

  • A block of Tofu
  • 1 Onion chopped
  • 2 tablespoons Olive Oil
  • Garlic Powder to taste
  • Salt to taste
  • Pepper to taste
  • 1 Avocado sliced or mashed
  • 6 slices of Bread
  • 1 Tomato
  • Leafy Greens
  • 1 Red Bell Pepper cut into strips
  • Mayo or Mustard (sauce of your choice)

Instructions

  • Press the liquid out of the block of tofu. Saute the onion in oil over a medium heat until golden brown (around 10 minutes). Carefully tip into a bowl.

  • Slice the tofu into strips, heat one tablespoon of oil in a pan and cook the tofu on each side for 5 minutes or until golden brown. Sprinkle with garlic powder and salt on each side while cooking.

  • Slice or mash the avocado, spread onto the slices of bread, layer with the tofu, tomato onions, mixed greens, red bell pepper and a condiment of your choice. Season with salt and pepper.

Quinoa Tabbouleh

Ingredients

  • 100g Quinoa
  • 75g Parsley chopped
  • 300g Tomatoes chopped
  • 100g Cucumber chopped
  • 1 tablespoon Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1/2 Lemon
  • Vanilla Extract
  • 1 teaspoon Agave Syrup
  • A pinch of Himalayan Salt
  • 1/2 Garlic Clove crushed
  • 50g Mixed Greens

Instructions

  • Immerse the quinoa in hot water and cook on a gentle simmer for 15-20 minutes.

  • Mix the olive oil, vinegar, the zest of half a lemon and the juice of half a lemon, vanilla extract, syrup, salt and garlic together.

  • Place the mixed greens, parsley, tomatoes and cucumber into a bowl, place the quinoa on to the bed of salad and drizzle the dressing on top. Toss until evenly coated and serve.

Homemade Tortilla Wraps

Ingredients

Instructions

  • In a bowl, combine the flour, salt and baking powder then add the oil and water. Mix until a firm, smooth ball forms.

  • Dust a clean work surface with flour, cut the dough in half then half again until you have 16 equal pieces.

  • Flatten each ball with your palm, cover with a tea-towel and leave to rise for 20 minutes.

  • Heat a frying pan over a medium heat, flour the work surface and roll out the pieces of dough until flat and almost transparent.

  • Cook each tortilla for 1 minute, flip and cook for a further 30 minutes. Wrap the cooked tortillas in a clean tea towel until ready to serve.

Rainbow Salad In A Jar

Ingredients

Salad

  • Lettuce
  • Cucumber
  • Radish
  • Tomatoes
  • Chickpeas
  • Celery
  • Red Onion
  • Sweetcorn

Salad Dressing

  • 64g Greek Yogurt
  • 50g Olive Oil
  • 50g Dijon Mustard
  • 4 tablespoons Honey
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Apple Cider Vinegar
  • 2 Garlic Cloves
  • 1/2 teaspoon Sea Salt
  • A pinch of Pepper

Instructions

  • Combine all of the salad dressing ingredients together, season with salt and pepper, taste and add more salt and pepper if needed. If the salad dressing is too tart simply add more honey.

  • Pour some of the salad dressing in to the bottom of a clean, glass jar. Layer up the salad ingredients (see picture) and store in the fridge.

Asparagus Puff Pastry Swirls

Ingredients

  • 150g Puff Pastry
  • 30g Cream Cheese
  • 1 Lemon
  • Flour dusting
  • Salt to taste
  • Pepper to taste
  • 10 Asparagus
  • 1 Egg beaten
  • 2 tablespoons Parmesan Cheese

Instructions

  • Preheat the oven to 200C and line a baking tray with baking paper.

  • Mix the cream cheese with the zest of one lemon. Dust a clean work surface with flour, roll out the puff pastry into a rectangular shape and spread the cream cheese mixture on to the pastry. Season with salt and pepper.

  • Carefully cut the pastry into 10 long, thin strips. Wrap each pastry strip around an asparagus spear and place onto the prepared baking tray. Lightly brush the pastry with the beaten egg and sprinkle Parmesan cheese on top.

  • Pop in the oven for 15 to 20 minutes or until golden brown and serve!

Healthy Couscous Salad

Ingredients

Instructions

  • Add the couscous to a bowl a long with 400ml of hot water, leave to soak for 10 minutes and mix in the parsley, coriander, cucumber, onion and tomato.

  • Drizzle with the juice of one lemon and scatted with sunflower seeds, sesame seeds, salt and pepper to taste.

  • Mix and leave to stand for half an hour.

Watermelon Radish Salad

Ingredients

Instructions

  • Add slices of watermelon radish to the bottom of a bowl or plate overlapping one another (see picture).

  • Place slices of cucumber on top in a circular shape, top with radish slices, greens and scatter with sesame seeds and salt.

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.

Roast Beef Sandwich

Ingredients

Sandwich

  • 2 pounds Roast Beef sliced
  • A handful of Rocket
  • Cucumber sliced
  • Salt to taste
  • Pepper to taste
  • 1 Wholemeal Baugette

Sauce

  • 85g Mayonnaise
  • 2 tablespoons Sour Cream
  • 2 tablespoons Cream Cheese
  • 2 tablespoons Parmesan Cheese grated
  • 1 tablespoon Fresh Horseradish grated
  • Pepper to taste

Instructions

  • Whisk together the ingredients for the sandwich sauce and keep in the refrigerator.

  • Slice the bread almost in half length ways and then cut in half. Spread a layer of the sauce in to the sandwich, add the rocket, cucumber slices and roast beef, season with salt and pepper and serve.

Easy Homemade Corn Tortillas

Ingredients

  • 255g Masa Harina
  • 1/2 teaspoon Sea Salt
  • 375ml Hot Water

Instructions

  • Combine the masa harina and salt together in a mixing bowl, carefully tip in the hot water and mix. Form a ball shape using a spoon.

  • Using clingfilm or a clean towel, cover the bowl and leave the dough for an hour or two.

  • Heat a frying pan or griddle over a medium heat, remove a golf ball sized piece of dough and roll in to a ball using your hands.

  • Line a tortilla press with clingfilm, place the small dough ball in the middle, placed clingfilm on top and press the dough.

  • Cook the flattened dough in the griddle or frying pan for 30 seconds to 1 minutes or until brown marks appear.

  • Flip the tortilla and cook the other side, remove and place in between kitchen paper.

  • Repeat until you've used all of the dough. Serve with your favourite tortilla filling.

Pea, Mint & Radish Salad

Ingredients

  • 2 teaspoons Cumin Seeds
  • 2 tablespoons Lime Juice
  • 2 teaspoons Honey
  • 60ml Olive Oil
  • 3 tablespoons Dill chopped
  • A small bunch of Mint chopped
  • 400g Frozen Peas
  • 5 Radishes sliced
  • Feta Cheese
  • Basil Leaves
  • Salt to taste
  • Pepper to taste

Instructions

  • Toast the cumin seeds over a medium heat in a small skillet until aromatic and slightly darker (around 2 minutes) then leave to cool. Grind the cumin seeds.

  • Whisk the lime juice, honey and cumin together in a bowl, add the oil and stir in the dill and mint. Season with salt and pepper.

  • Cook the peas in boiling water until tender (around 2 minutes). Drain and transfer to a large bowl. Add the radish, feta, basil and drizzle with the dressing.

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.

Cream Cheese & Tomato Tart

Ingredients

  • 205g Flour
  • 125g Unsalted Butter
  • 6 Eggs
  • 1 tablespoon Cold Water
  • 20 Cherry Tomatoes
  • 2 teaspoons Olive Oil
  • Thyme
  • 200ml Sour Cream
  • 100g Cottage Cheese
  • 115g Parmesan Cheese grated
  • Salt to taste
  • Pepper to taste

Instructions

  • Tip the flour, butter and a pinch of salt in to a food processor to create breadcrumbs.

  • In a bowl, whisk one egg and a tablespoon of water together and gradually add to the food processor while it's slowly running.

  • Once the mixture has formed in to a ball, lightly flour a clean work surface and knead the dough. Form a rectangular sphere shape with the dough (see picture), wrap in clingfilm and place in the fridge for 3 hours or more.

  • Preheat the oven to 150C, cut the tomatoes in half, place on a baking tray, drizzle with oil and scatter with thyme. Season with salt and pepper and cook in the oven for half an hour and leave to cool.

  • Preheat the oven to 180C, roll out the pastry in to a rectangle shape, line a tart dish with baking paper and then line with the dough.

  • Bake the dough for 15 to 20 minutes or until golden brown.

  • In a large mixing bowl, whisk the sour cream, cottage cheese, parmesan cheese and five eggs together a long with some thyme, salt and pepper to taste.

  • Pour the mixture on top of the tart base, place the tomato slices on top, bake for 15 minutes or until set. Leave to cool and serve.

Vegan Beetroot Burger

Ingredients

Instructions

  • Saute the onion in a frying pan using olive oil. Add a pinch of salt and pepper and when the onion begins to soften, increase the heat and add the mushrooms.

  • Sprinkle another pinch of salt and pepper on to the mushrooms, cook until they start turning brown. This should take around 3 minutes.

  • Remove from the heat, add the black beans and roughly mash. Make sure you leave some texture.

  • Tip the mixture in to a mixing bowl, add the cooked quinoa, cooked chickpeas, shredded beetroot, beetroot powder, cumin, chilli powder and smoked paprika. Stir until the ingredients are combined.

  • Add the ground walnuts, mix and place in the fridge for half an hour.

  • Preheat the oven to 190C, line a baking tray with baking paper and form the mixture in to eight burger patties.

  • Place the burgers on to the baking paper, brush with olive oil and bake for 20 minutes. Carefully flip the burgers over and cook for a further 20 minutes or until cooked all the way through.

  • Serve inside a burger bun with mixed greens and avocado.

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.

Mini Veggie Pies

Ingredients

  • 1 tablespoon Olive Oil
  • 1 Garlic Cloves
  • 280g Tofu
  • 150g Vegetables
  • 2 tablespoons Plain Flour
  • 1/4 teaspoon Mustard
  • 400ml Almond Milk
  • Salt to taste
  • Pepper to taste
  • Puff Pastry

Instructions

  • Preheat the oven 200C or 180C for fan assisted ovens. Heat the oil and garlic in a frying pan, add the tofu and fry for five minutes or until golden.

  • Tip in your veg of choice, fry for a minute, stir in the flour and add the almond milk. Heat for 5 minutes and stir until the mixture begins to thicken. Season then leave to cool.

  • Dust a clean work surface with flour, roll out the pastry, cut into small circles, grease a cupcake tin with butter or coconut oil and press the pastry circles into the tray.

  • Fill the pies with the tofu and vegetable filling, add a circle of pastry on top and pinch the sides to create a seal. Brush the tops with milk, poke a hole in the top and place in the oven for 25 to 30 minutes or until golden brown.

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.

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.

Oven Baked Beet Chips

Ingredients

Instructions

  • Preheat the oven to 150C, line baking trays with baking paper, scrub the beetroot with water and cut the tops off.

  • Use a slicer or a sharp knife to cut thin slices of beetroot, place the slices in a mixing bowl, drizzle with oil and sprinkle with salt. Toss the beetroot until evenly coated, leave to sit for half an hour then toss again.

  • Drain off any liquid, lay the slices on to the prepared baking tray and bake for 45 minutes or until crisp. Remove from the oven and leave to cool completely.

Raw Carrot Sushi

Ingredients

  • 2 Nori Seaweed Sheets
  • 4 Carrots peeled & cut
  • 1/2 Avocado cut into thick sticks
  • 1/2 Bell Pepper cut into thin sticks
  • 1/3 Kohlrabi cut into thin sticks
  • Sesame Seeds
  • Soy Sauce

Instructions

  • Pop the peeled and cut carrots into a food processor and process until a rice like texture forms.

  • Spread the shredded carrot onto the nori sheet evenly and press down until it sticks to the seaweed.

  • Place the chopped vegetables on top of the carrot layer, roll the seaweed like you would a normal sushi roll and cut into 6 to 8 pieces. Serve with soy sauce and sesame seeds.

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.

Vegan Croissant

Ingredients

  • 260ml Water
  • 14g Fast-Action Yeast
  • 40g Sugar
  • 500g Plain Flour
  • 10g Salt
  • 360g Vegan Butter
  • A splash of Plant-Based Milk

Instructions

  • In a large mixing bowl, combine the water, yeast and sugar then add the flour, salt and 100g of butter and knead until a dough forms. Cover the dough in clingfilm and pop in the refrigerator over night.

  • Place the remaining butter (260g) into a sandwich bag or between two pieces of baking paper and roll out using a rolling pin. Once you have a square of butter, wrap in clingfilm and place in the refrigerator until the dough is ready.

  • Remove the dough from the refrigerator, lightly dust a clean work surface with flour, roll out the dough into a rectangular shape and place the refrigerated butter in the middle. Fold the ends of the dough to meet in the middle, push the edges of the dough together to seal the butter inside and starting from the middle of the dough, roll out the pastry into a long rectangle.

  • Take one end of the dough, fold two thirds of the way down, take the other end and fold it on top. You should be left with a square shape. Wrap in clingfilm, place in the refrigerator for an hour then place the dough so the folded end is on your left.

  • Roll out the dough into a long rectangle shape, and repeat the folding process, wrap in clingfilm, place in the refrigerator for half an hour and repeat this process one more time leaving the dough in the fridge for an hour this time.

  • Roll the dough out one last time, cut out triangle shapes (4 inch wide and 8 inch high), roll the triangle from the base to the end, turn the corners and repeat for the remaining dough.

  • Place the croissants on to a baking tray lined with baking paper, leave to rise for an hour then pre heat the oven to 180C, brush the croissants with milk and bake for 20 minutes or until golden brown and cooked through.

Ricotta & Fresh Figs On Toasted Whole Wheat Bread

Ingredients

  • 200g Ricotta (Cream Cheese)
  • 8 Figs
  • 1 tablespoon Honey
  • 8 slices of Whole Wheat Bread or Sourdough Bread
  • Olive Oil to drizzle
  • Balsamic Vinegar to drizzle
  • Organic Thyme
  • Organic Black Pepper to taste

Instructions

  • Using a high heat, preheat a griddle and drizzle the bread with olive oil. Cook each side of the bread for a couple of minutes.

  • In a bowl, mix the ricotta, honey and black pepper. Spread on to the toasted bread.

  • Slice thin segments of fig, place on top of the ricotta and sprinkle with a pinch of thyme.

  • Finally, drizzle with honey and balsamic.

Plant-Based Pate

Ingredients

Instructions

  • Heat the oil and butter in a pan, add the onions and garlic and cook for around 5 to 6 minutes, don't forget to stir occasionally. Add the mushrooms, cook until soft then remove from the heat.

  • Tip the lentils, nuts, lemon juice, soy sauce, rosemary, thyme, sage, sugar and cayenne into a blender and blend. Add the mushroom mixture and blend until completely smooth. Add salt and pepper to taste, spoon the pate into a bowl and place in the fridge for a couple of hours until firm.

  • Serve on bread, toast or crackers.

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.

Homemade Vegan Sushi

Ingredients

  • 350g Sushi Rice
  • 4 tablespoons Rice Wine Vinegar
  • 1 tablespoon Sugar
  • 400g Spinach
  • 1 tablespoon Sesame Oil
  • 1/2 teaspoon Salt
  • 1 Spring Onion
  • Half a Cucumber
  • Fresh Coriander
  • 1 Avocado
  • 6 Nori/Seaweed sheets
  • 55g Sesame Seeds
  • Bean Sprouts optional

Instructions

  • Cook the sushi rice according to the instructions provided on the pack, tip in to a bowl, mix with the sugar and vinegar and leave to cool.

  • Bring a pan of water to a boil, carefully add the spinach, cook for 30 seconds, drain and leave to cool.

  • Once the spinach has cooled, remove excess water by squeezing and mix with the sesame oil, sesame seeds and salt.

  • Slice the avocado, cucumber and spring onions, lay out the seaweed sheets on to a rolling mat, cover the bottom of the sheet with rice and place the avocado, spinach, bean sprouts, cucumber and spring onions on top of the rice followed by the coriander.

  • Use the mat to roll the sheet so that the fillings are enclosed. Press firmly on the mat to make sure the roll is compressed.

  • Continue this process until you get to the end, use a small amount of water on your finger tips to stick the seaweed sheet together.

  • Repeat this process with the remaining ingredients and slice the rolls in to small sushi pieces.

Vegan Cashew Cream Cheese

Ingredients

Instructions

  • Place the cashews into a large bowl, cover with water, cover the bowl with clingfilm and leave the nuts to soak overnight.

  • Drain and rinse the cashews, tip into a food processor with the nutritional yeast, the juice of one lemon, half a teaspoon of salt and 1 tablespoon of water.

  • Blend the ingredients until smooth, scoop the cheese into a bowl, stir in chives, cover with clingfilm and place in the refrigerator for an hour or until firm.

  • To serve, sprinkle with crushed chillies.

Quick Quinoa Burgers

Ingredients

Instructions

  • Tip the quinoa, lentils, sea salt, curry powder, cumin and 350ml of water in to a large pot, combine and bring to the boil. Leave to simmer for 15 minutes or until the water is absorbed.

  • Remove from the heat and leave the quinoa mixture to cool for half an hour.

  • Add the ground linseed to a small bowl with two tablespoons of water, stir, add to the quinoa mixture and mix.

  • Split the mixture in to four burger patties, heat a pan on the hop, add one tablespoon of oil and cook the patties for 5 minutes or until brown on each side.

  • Place the burgers inside a burger bun with mixed greens.

Asparagus & Brie Pastry

Ingredients

Instructions

  • Preheat the oven to 200C and roll the puff pastry in to a square shape.

  • Spread the cream cheese and brie on top of the puff pastry, sprinkle with thyme, salt and pepper and cut the pasty in to 4 squares.

  • Place 5 asparagus spears on each square and wrap the pastry around the spears (see picture).

  • In a bowl, beat an egg, place the pastry on to a baking tray and brush each pastry with the egg.

  • Sprinkle Parmesan and poppy seeds on top and place in the oven and cook for 15 to 20 minutes or until the pastry turns golden brown.

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.

Sunflower Spinach Puff Pastry Tear and Share

Ingredients

Instructions

  • Preheat the oven to 200C and line a baking tray with baking paper.

  • Place the spinach, cheese, salt, pepper and nutmeg in a food processor and pulse until combined. Add an egg and pulse. Pop the other egg in a bowl and beat until foamy.

  • Lay one sheet of pastry on to the prepared baking tray, take a bowl and gently press in the centre of the pastry to mark the filling placement.

  • Using the egg, brush a border around the pastry and spoon the spinach mixture evenly on the outside (avoiding the egg brushed border). Spoon the remaining spinach mixture into the middle inside the bowl mark leaving an inch between the first spinach border.

  • Place the other pastry sheet on top, gently press the pastry around the circle in the middle and outer edges.

  • Use a knife to make cuts similar to spokes on a wheel from the centre outwards (allow the cuts to get wider the closer they get to the edge).

  • Pick up each strip, and twist it twice then place it back down. Once all the spokes are twisted, brush the pastry with the egg and place in the oven for 20 to 25 minutes. Leave to cool for 10 minutes before serving!

Buckwheat and Beetroot Salad

Ingredients

Instructions

  • Place the dried chickpeas in to a large mixing bowl and fill the bowl with water. Cover the bowl with a clean towel and leave to soak over night.

  • Preheat the oven to 190ºC. Cook the chopped onion in 1 tablespoon of coconut oil in a large frying pan over a medium to high heat. Add the buckwheat and toast for 2 minutes while stirring. Drain the chickpeas and add them to the frying pan a long with the vegetable stock. Cover the pan with a lid and allow to simmer for 10 minutes. Stir the mixture every now and then.

  • Keep an eye on the buckwheat and chickpeas as they may need more water. Set the frying pan aside to cool and bring a small pot of water to the boil and add the frozen peas to cook for 3 minutes. Meanwhile, chop the mushrooms and beetroot in to chunks and drain the peas.

  • Drizzle olive oil and lemon juice over the buckwheat and season with salt and pepper and paprika and mix. Serve in bowls with the peas, mushrooms, beetroot, chopped hazelnuts and the chopped mint leaves sprinkled on top.

Vegan Falafel

Ingredients

Instructions

  • Using a food processor, combine all of your ingredients. Make sure you keep a firm mixture by not over blending.

  • Cover the mixture in a bowl using clingfilm or beeswax food wraps and put in the fridge for at least an hour.

  • Use a spoon or ice cream scoop to create equal size balls.

  • Freeze your falafel for 5 minutes.

  • Add vegetable oil to your frying pan using a medium to high heat.

  • When the oil is hot enough place four falafel in to the pan at a time. Leave the other falafel in the freezer until ready to fry.

  • Fry each falafel for one and a half minutes using a spatula to flip your falafel over and cook for a further minute.

  • Once the falafel is a golden brown colour place your falafel on kitchen towel to drain any excess oil.

Cashew Nacho Cheese

Ingredients

Instructions

  • Pop the soaked cashews, lemon juice, 700 ml of water into a blender a long with the nutritional yeast, smoked paprika, garlic powder, onion powder, chilli powder and salt. Sprinkle in the turmeric and blend.

  • Pour the mixture into a saucepan over a medium heat and whisk constantly until the mixture begins to bubble and thicken. Add 250ml of water if too thick.

  • Taste and add more salt if needed (you can even add some sriracha to spice it up a bit!)

Beer Bread

Ingredients

  • 340g Self-Raising Flour
  • 1-4 tablespoons Sugar to taste
  • 4 tablespoons Butter melted
  • 340ml Beer

Instructions

  • Preheat the oven to 190C and grease a loaf tin. In a mixing bowl, combine the flour, sugar, 3 tablespoons of melted butter and the beer until almost smooth. (There will be some lumps don't worry!)

  • Pour the mixture into the prepared pan, drizzle with one tablespoon of melted butter and bake for 45 to 50 minutes or until baked through.

  • Leave to cool before slicing!

Vegan Stuffed Mushrooms

Ingredients

Mushrooms

  • 14 Mushrooms
  • 1 tablespoon Olive Oil
  • 3 Shallots
  • 6 Cloves of Garlic
  • 3 tablespoons Pecans chopped
  • 3 tablespoons Sun-dried Tomatoes chopped
  • 3 tablespoons Parsley chopped
  • 1/2 teaspoon Salt
  • Pepper to taste

Dressing

  • Parsley chopped
  • 1 Clove of Garlic
  • 1/2 a Lemon zest
  • 1/2 tablespoon White Wine Vinegar
  • A drizzle of Olive Oil
  • A pinch of Salt and Pepper

Instructions

  • Combine all the ingredients for the dressing together in a small bowl, add more salt, pepper or lemon if needed. Set aside.

  • Preheat the oven to 175C, remove the stems of the mushroom, roughly chop the stems of the mushrooms, brush the top of the mushrooms with olive oil, sprinkle salt and pepper inside and place them on to a baking tray lined with baking paper.

  • Heat a pan over a medium heat, add one tablespoon of oil a long with the diced shallots, fry until tender then add the garlic. Tip in the chopped mushroom stems and fry until browned, stir occasionally then remove from the heat and stir in the remaining mushroom ingredients.

  • Fill each mushroom with the mixture, bake for 15 to 20 minutes or until brown and serve with the dressing drizzled on top.

Sweet Treats

Easy Raspberry & Almond Muffins

Ingredients

  • 320g All-purpose flour
  • 200g Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 Eggs
  • 250ml Milk
  • 225g Butter
  • 100g Almonds Soaked & chopped
  • 250g Raspberries
  • 1/2 teaspoon Almond Extract

Instructions

  • Preheat the oven to 190C and line a muffin tin with 18 muffin cases.

  • In a mixing bowl, combine the flour, sugar, baking powder and salt together.

  • In a separate bowl, whisk the eggs and milk, melted butter and almond extract together.

  • Tip the egg mixture in to the flour mixture and gently stir. Add the raspberries and almond slices and fold in to the batter.

  • Spoon the muffin mixture evenly in to the muffin cases, place in the oven and bake for 20 minutes or until the muffins are springy.

  • Leave to cool and serve.

Vegan Peanut Butter Flapjacks

Ingredients

  • 128g Peanut Butter plus extra for topping
  • 55g Maple Syrup
  • 3 Bananas
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 300g Oats
  • Dark Chocolate

Instructions

  • Preheat the oven to 160C and line a baking tray with baking paper or grease with coconut oil.

  • Spoon the peanut butter, maple syrup and bananas into a food processor and blend. Scoop into a mixing bowl, add the cinnamon, nutmeg and oats then mix until combined.

  • Place the mixture into the prepared baking tray and press down firmly until even. Place in the oven and bake for 25 to 30 minutes or until golden brown. Leave to cool.

  • Melt the dark chocolate and drizzle on top of the flapjacks a long with some peanut butter. Place in the fridge for half an hour, slice and enjoy!

Speedy Springtime Jam

Ingredients

  • 350g Raspberries
  • 150g Blackberries
  • 225g Strawberries
  • 225g Cane Sugar
  • A pinch of Pink Himalayan Salt
  • 1 teaspoon Lemon Zest
  • 1 teaspoon Lemon Juice

Instructions

  • In a large mixing bowl, combine the sugar, raspberries, blackberries and strawberries. Leave for 15 minutes or until the sugar dissolves.

  • Tip the mixture in to a large pan and place over a medium heat. Bring the berries to a boil, add the salt, lemon juice and lemon zest while reducing the heat.

  • Simmer for 20 minutes, allowing the berries to break down and the mixture becomes thicker. Use the back of the spoon to mash the fruit if needed.

  • Remove from the heat and carefully pour in to a glass jar and leave to cool completely with the lid on.

  • The jam will store in the fridge for up to three weeks.

Peanut Brittle

Ingredients

  • 60g Unsalted Butter
  • 185g Sugar
  • 1 tablespoon Water
  • 200g Golden Syrup
  • 200g Salted Peanuts

Instructions

  • In a pan, combine the butter, sugar and water over a gentle heat. Stir until the butter melts.

  • Add the syrup and continue to stir until the sugar melts. Bring to a gentle boil.

  • In a small bowl of ice cold water, drop a small amount of the mixture into the water. If it hardens it's ready for the peanuts, if not continue to boil.

  • Mix in the peanuts, test again as the nuts may cool the mixture slightly. When the mixture hardens in the ice cold water it's ready.

  • Pour the mixture onto a greased baking tray and leave for 30 minutes. Carefully smash the brittle into pieces and enjoy!

Matcha Chocolate Chip Cookies

Ingredients

  • 128g Flour
  • 5 tablespoons Maple Syrup
  • 3 tablespoons Coconut Oil melted
  • 1/8 teaspoon Sea Salt
  • 2 teaspoons Matcha Powder
  • 1/4 teaspoon Peppermint Extract
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Apple Cider Vinegar
  • 130g Dark chocolate chips or cacao nibs

Instructions

  • Preheat the oven to 180C and line a baking tray with baking paper.

  • In a mixing bowl, combine the flour, oil, syrup, salt, peppermint, matcha, vinegar and baking soda.

  • When a smooth consistency forms, fold in the chocolate chips.

  • Scoop the dough on to the lined baking tray in to 12 equal mounds, leaving space between each dough ball. Using your finger, press on the cookie dough to flatten and shape them.

  • Place in the oven and bake for 10 to 15 minutes or until golden around the edges.

  • Leave to cool.

Pecan & Raisin Oat Biscuits

Ingredients

Instructions

  • Preheat your oven to 180°C/gas mark 4 and line your baking trays with baking paper.

  • Place the pecans on a baking tray and bake for five minutes. Once cool, chop your pecans (not too small).

  • Using an electric mixer or by hand, beat the butter, caster sugar and brown sugar together until light and fluffy.

  • While mixing, add each egg one at a time followed by the vanilla.

  • In to a mixing bowl, sift the flour, baking powder, nutmeg, cinnamon and salt. Add the dry ingredients to the butter and sugar mixture.

  • Add the oats, pecans and raisins and mix until combined.

  • Using a spoon, scoop 5cm heaps of dough on to the baking trays. Make sure you leave a good amount of space between each mound of biscuit dough.

  • Flatten each mound slightly with a damp hand.

  • Bake the biscuits for 15 minutes or until they are a light brown colour. Cool before consuming.

Miniature Pancakes

Ingredients

Toppings (optional)

Instructions

  • Sieve the flour in to a mixing bowl, create a well in the middle, add the egg and slowly pour in half of the milk.

  • Mix the ingredients together to form a thick batter, add extra milk if too thick.

  • Melt coconut oil in a frying pan and spoon one tablespoon of the pancake mixture in to the pan and cook for 30 seconds or until set. Flip the pancakes and cook for a further 30 seconds.

  • Serve with your favourite ingredients!

Organic Mojito Popsicles

Ingredients

Instructions

  • Tip the water and sugar in to a pan, mix and bring to a boil until the sugar has dissolved.

  • Remove from the heat, carefully pour the mixture in to a bowl, add the rum, mint leaves, carbonated water and lime juice and mix thoroughly.

  • Pour the mixture in to popsicle moulds and add a slice of lime and a popsicle stick.

  • Place in the freezer for at least eight hours. When ready to serve, carefully remove from the moulds and using a small amount of water, stick chia seeds to the top (see picture) for decoration.

Gluten Free Cranberry Tart

Ingredients

Instructions

  • Preheat the oven to 160C, place the hazelnuts on to a baking tray, roast for 10 to 15 minutes, carefully remove the hazelnut skin with a tea towel.

  • Tip the hazelnuts and half of the corn flour in to a food processor and combine. Add the rest of the flour a long with the salt and pulse.

  • In a mixing bowl, combine 115g of sugar and 100g of butter, tip in the nut mixture and mix using a spoon until a dough forms. Add a small quantity of cold water if the dough is falling apart.

  • Line a tart pan with baking paper, press the dough in to the base of the tin and around the sides, prick with a fork and place in the freezer for an hour.

  • Preheat the oven to 175C, bake the dough for 15 minutes and leave to cool.

  • Heat 225g of sugar, the juice of one orange, the orange peel and cranberries and simmer until the cranberries have softened.

  • Tip the mixture in to a sieve and using the back of a wooden spoon, press down on the mixture to extract the juices in to a bowl. Stir in 115g of butter.

  • Beat the egg yolk in a mixing bowl, gradually whisk in the cranberry liquid until combined. Tip in to a saucepan and heat to thicken and leave to cool.

  • Preheat the oven to 175C, pour the cranberry mixture in to the baked dough, flatten with a spoon or spatula and bake for 10 minutes or until set. Leave to cool.

Organic Peanut Butter Stuffed Dates

Instructions

  • Remove the pits from the dates, add a teaspoon of peanut butter and sprinkle your favourite toppings on top. Simple!

Beverages

Homemade Pink Lemonade

Ingredients

  • 300g Sugar
  • 2 Lemons
  • 1 Orange
  • 500g Raspberries
  • 350ml Water
  • Sparkling water

Instructions

  • Place the sugar, raspberries and water in to a pan and using a sieve, squeeze in the juice of two lemons and one orange.

  • Bring to the boil, stir and leave to cool. Once cooled, using a sieve strain the liquid and press down of the raspberries to extract as much juice as possible.

  • Store in an airtight glass container in the fridge and consume within one week.

  • When ready to serve, pour in to a glass with ice and top up with sparkling water.

Elderflower & Strawberry Tea

Ingredients

Instructions

  • Place the elderflowers into a container that has an airtight lid. Add the sugar, citric acid then pour the boiling water on top and stir.

  • Leave to cool slightly before adding the strawberries, mix and press the strawberries against the sides of the container. Cover and leave for 3 days. Stirring twice a day.

  • Strain the tea into bottles, seal and store in a cool place. Serve with water or lemonade.

Chia Seed Lemonade

Ingredients

Instructions

  • Pour the water into a glass, add the juice of one lemon and stir in the sugar.

  • Stir in the chia seeds, leave to sit for 10 minutes and serve with ice and lemon wedges.

Organic Immune Boosting Juice

Ingredients

Instructions

  • Extract the juice from two lemons, tip into a juicer a long with slices of frozen apple, ground ginger, turmeric powder and carrots and juice.

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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