Valentine’s Day Recipes

Starters & Sides

Winter Citrus Salad

Ingredients

  • 6 tablespoons Extra Virgin Olive Oil
  • 6 tablespoons Lemon Juice
  • 1 tablespoon Agave Nectar
  • 1 teaspoon Salt
  • 200g Kale
  • 2 Grapefruits sliced and peeled
  • 2 Oranges sliced and peeled
  • 2 Blood Oranges sliced and peeled
  • A handful Pecans chopped
  • Pomegranate
  • Vegan Feta Cheese

Instructions

  • Whisk the oil, lemon juice, agave nectar and salt together in a bowl, add the kale and toss to coat. Massage the kale with your hands until the leaves are coated and shiny.

  • Place the kale in a serving bowl, top with segments of fruit, sprinkle chopped pecans, pomegranate and crumble plant-based feta cheese on top.

Organic Beetroot Hummus

Ingredients

Instructions

  • Cut the beetroot in to quarters and leave to cool. Once cool, place in a food processor, blend and add the chickpeas, the zest of one lemon, the juice of half a lemon, cumin, beetroot powder, a pinch of salt and pepper, two garlic cloves and the tahini.

  • Blend until a smooth consistency forms, drizzle in the olive oil while mixing, taste and add more salt, lemon juice or oil if needed.

Balsamic Marinated Cherry Tomato Salad

Ingredients

Instructions

  • Cut the tomatoes in half and place in a bowl with the pine nuts and sunflower seeds. In a small bowl, whisk the balsamic vinegar, olive oil, salt and pepper together. Drizzle the mixture over the tomatoes and toss to coat. Spoon on to a plate and serve with fresh basil leaves.

Beetroot Pasta Salad

Ingredients

  • 200g Pasta
  • A handful of Walnuts
  • A sprinkle of Pine Nuts
  • 1 Onion diced
  • 1 Garlic Clove diced
  • 1 tablespoon Olive Oil
  • 2 teaspoon Sage
  • Salt to taste
  • Pepper to taste
  • 1 Beetroot cooked
  • 1 tablespoon White Wine Vinegar
  • 60ml Beetroot Juice
  • A handful of Rocket
  • 50g Feta Cheese
  • 1 Lemon

Instructions

  • Cook the pasta according to the packaging directions while roasting the walnuts and pine nuts in a pan over a medium heat. Remove the ingredients from the pan, add the diced onion and garlic to the pan with olive oil and heat for two minutes. Season with sage, salt and pepper and stir.

  • Pour any excess juice from the beetroot into the pan, slice the beetroot and add to the pan. Drizzle with white wine vinegar and combine. When cooked, drain the pasta but keep 100ml of the excess water, add the water and pasta to the pan a long with the beetroot juice and mix.

  • Roughly cut the rocket up, serve the pasta with rocket, feta, pine nuts, walnuts and lemon slices.

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.

Creamy Radish Soup

Ingredients

  • 1 large Onion chopped
  • 1000ml Vegetable Stock
  • 3 tablespoons Butter
  • 900g Radish chopped
  • 55g Long-Grain Rice
  • 1 teaspoon Organic Ginger
  • 1 tablespoon Lemon Juice
  • 125g Yogurt
  • Salt to taste

Garnish

Instructions

  • In a pan, melt the butter and add the chopped onions, stir and cook until tender.

  • Tip in the vegetable stock a long with the rice and chopped radishes. Over a medium heat, cover the pan and cook until the radish and rice are cooked. This should take around 25 minutes.

  • Carefully pour the mixture in to a food processor and blend until a smooth consistency forms.

  • Tip the mixture back in to the pan on a low heat and add the ginger, yogurt and lemon juice. Be sure to stir the mixture and do not allow to boil.

  • Serve in a bowl with a drizzle of olive oil and sprinkle radish, cucumber, parsley, chilli and pepper on top.

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.

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.

Red Borscht Soup

Ingredients

  • 1 tablespoon Organic Coconut Oil
  • 3 Beetroots chopped
  • 1 Carrot chopped
  • 1 Celery Stick chopped
  • 1 Potato chopped
  • 1 Onion finely chopped
  • 4 Garlic Cloves finely chopped
  • 1500ml Beef or Vegetable Stock
  • 1/2 Green Cabbage shredded
  • 4 tablespoons Canned Tomatoes
  • Onion Salt to taste
  • Pepper to taste
  • Soured Cream
  • Dill

Instructions

  • Melt the coconut oil in a saucepan and place the chopped beetroot, carrot, potato, garlic, onion and celery and fry.

  • Tip in the stock and pepper and onion salt to taste.

  • Bring to the boil, cover with a lid and simmer for 20 minutes.

  • Tip in the cabbage and tomatoes, cover the pan and cook for a further 15 minutes.

  • Taste and add more salt and pepper if needed. Serve with soured cream and fresh dill on top.

Vegan Garlic Pesto

Ingredients

Instructions

  • Clean the garlic leaves with water, dry as thoroughly as possible by hand then leave to dry.

  • Roast the pumpkin seeds in a pan over a low heat while stirring frequently and leave to cool.

  • Tip the dry garlic leaves, room temperature pumpkin seeds, pepper, nutritional yeast, salt and four tablespoons of lemon juice in to a blender. Combine the ingredients and slowly add the olive oil and chilli flakes.

  • Once combined, the pesto can be kept in a clean, air tight jar with a tablespoon of olive oil for 2 to 3 weeks.

  • We suggest spreading your garlic pesto on to fresh bread and top with slices of radish for a pop of colour, texture and taste!

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.

Tomato & Red Pepper Soup

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion chopped
  • 2 Red Peppers chopped
  • 2 Garlic Cloves chopped
  • 500g Tomatoes
  • 1000ml Vegetable Stock
  • 1 tablespoon Basil
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Smoked Paprika

Instructions

  • Heat the oil in a pan, saute the chopped onions and peppers (this will take around 5 minutes) then add the garlic, stir and heat for a minute or two.

  • Tip in the tomatoes, paprika, cayenne pepper, vegetable stock and bring to the boil, reduce to a simmer for 30 minutes.

  • Remove from the heat, leave to cool slightly and puree the soup with a food processor. Strain and add extra vegetable stock if desired.

  • Season with salt and pepper, serve hot and garnish with basil and croutons.

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.

Main Course

Butternut Squash & Spinach Lasagne

Ingredients

Instructions

  • Preheat the oven to 200C, cut the squash in half, scrape out the seeds and fibre, brush with vegetable oil, place face down on a baking tray lined with foil and roast for 30 minutes. Leave to cool, remove the skin with a peeler, cut the butternut squash in to cubes and puree using a food processor.

  • In a bowl, combine the pureed butternut squash with 250g of ricotta cheese, milk, nutmeg and salt to taste.

  • In a separate bowl, combine the spinach, 250g of ricotta cheese, mozzarella, garlic, salt and pepper to taste. Preheat the oven to 190C.

  • Using a casserole dish, spread some of the butternut squash filling on to the bottom of the dish, sprinkle with mozzarella and top with a couple lasagne sheets. Spread some of the spinach filling on top, sprinkle with mozzarella and place lasagne sheets on top. Repeat this process with each filling until all fillings have been used.

  • Cover the final layer of lasagne sheets with Parmesan and mozzarella. Sprinkle Italian seasoning, paprika and basil on top. Cover with foil, place in the oven and bake for 30 minutes. Carefully remove the foil and cook for a further 10 minutes or until golden brown.

Hearty Vegan Chili

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion peeled & chopped
  • 1 Red Bell Pepper chopped
  • 2 Carrots chopped
  • 2 Celery Ribs chopped
  • 1/2 teaspoon Salt
  • 4 Cloves of Garlic minced
  • 4-5 tablespoons Chili Con Carne Blend
  • 800g Diced Tomatoes
  • 400g Kidney Beans
  • 200g Pinto Beans
  • 400ml Vegetable Broth or Water
  • 1 Bay Leaf
  • 1 - 2 tablespoons Lime Juice

Instructions

  • In a deep pan, heat the oil over a medium heart, add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Combine by stiring and cook until the vegetables are tender, this should take around 10 minutes.

  • Add the garlic and chili con carne mix to the pan, cook until fragrant then add the tomatoes, beans, water/broth and the bay leaf. Mix and leave to simmer but stir occasionally.

  • Reduce the heat to maintain a simmer, cover and leave to reduce for 30 minutes then remove from the heat.

  • Remove the bay leaf, mix in the lime juice and salt to taste before serving.

Vegan Beet Crust Pizza

Ingredients

Pizza

Hummus

  • 400g Chickpeas
  • 1 Clove of Garlic
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Tahini
  • 3 tablespoons Olive Oil
  • 15g Sun Dried Tomatoes
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 15g Basil
  • 110ml Water

Toppings

  • Falafel
  • Beetroot
  • Peas
  • Vegan Feta
  • Rocket
  • Tomato

Instructions

Pizza

  • Preheat the oven 200C, mix the hummus, flour and olive oil together in a mixing bowl until a dough forms. Line a pizza tray with baking paper, spread the dough out into your desired pizza shape and bake for 15 to 20 minutes.

Hummus

  • Tip the chickpeas, garlic, lemon juice, tahini, olive oil, sun dried tomatoes, salt, pepper, basil and water into a food processor and blend until smooth.

  • Spread the hummus on to the crust a long with the falafel and top with slices of beetroot, peas, feta, rocket and slices of tomato.

Rainbow Lasagne

Ingredients

Instructions

Red Layer

  • Fry the chopped onion in oil until the colour of the onions begin to change, add the chopped tomatoes and cook for 5 minutes.

  • Tip in the Italian herb mix with 50ml of water and boil while mixing. Leave to simmer and cover the pan for 10 minutes. Scoop the mixture in to a bowl.

Green Layer

  • Add the basil, garlic, almonds, two tablespoons of oil and the cheese to a blender, and combine until smooth. Taste and add salt and pepper if needed.

  • Tip in half the rocket, blend, add the remaining rocket and process again. Scoop the mixture in to a bowl.

Orange Layer

  • Boil the chopped carrots for 5 minutes and preheat the oven to 190C. Add the boiled carrots to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

  • Place the carrots in to a clean blender, process and scoop the mixture in to a bowl.

Purple/Pink Layer

  • Preheat the oven to 190C, add the chopped beetroot to a baking tray, drizzle with oil, season with salt, pepper and one tablespoon of thyme and roast for 20 minutes.

  • Place the beetroot in to a clean blender, process and scoop the mixture in to a bowl. You should have four separate colours in four bowls.

  • Line the bottom of a deep dish with the red layer, place lasagne sheets on top. Spoon the green layer on top of the sheets and add more lasagne sheets. Spread the orange layer on top, add sheets and scoop the purple/pink layer out and spread on top. Add the final lasagne sheets to the top and sprinkle with Parmesan and thyme.

  • Place in the oven for 30 to 40 minutes until cooked.

Pink Spaghetti

Ingredients

  • 2 Beetroot
  • 1/2 teaspoon Beetroot Powder
  • 90ml Olive Oil
  • 500g Ricotta
  • 450g Dried Spaghetti
  • 60g Parmesan Cheese
  • 10g Basil
  • 30g Walnuts toasted
  • 2 Lemons
  • Salt

Instructions

  • Peel the beetroot, shred in a food processor, heat two tablespoon of olive oil in a pan over a medium heat, add the grated beetroot and a pinch of salt and saute for 5 minutes.

  • Once soft, add 100ml of water and the beetroot powder, cook for 3 minutes, transfer to a food processor with the remaining oil and puree into a paste. Tip in the ricotta and 1 1/2 teaspoon of salt. Blend again until smooth.

  • Cook the spaghetti according to packaging instructions. Keep 200ml of water then drain the spaghetti. In a large bowl, combine the spaghetti with 3/4 of the beetroot mixture (if too thick add some spaghetti water one tablespoon at a time).

  • Twirl the spaghetti on to plates, serve with a sprinkle of Parmesan, basil, walnuts and lemon zest.

Beetroot Dough Pizza

Ingredients

Pizza Dough

  • 1 large Beetroot roasted
  • 1/2 teaspoon Salt
  • 1 tablespoon Maple Syrup
  • 1 teaspoon Active Dry Yeast
  • 200 grams Flour
  • 110ml Warm Water
  • 2 teaspoons Beetroot Powder

Pesto

Toppings

  • Basil
  • Pomegranates
  • Radish Sprouts
  • Mozzarella
  • Brocolli

Instructions

Pizza Dough

  • In a food processor blend the cooked beetroot in to a puree. Add a small amount of water if the beetroot isn't blending smoothly.

  • In a large mixing bowl add the warm water to the yeast and allow to sit for 10 minutes.

  • Tip in the beetroot puree, beetroot powder, salt, maple syrup and combine. Slowly add the flour while mixing until the dough is formed.

  • When the dough is in a ball shape, cover the bowl with a clean towel and place in a warm area until the dough has doubled in size.

  • Sprinkle some flour on to a clean work surface and roll out the dough.

  • Once rolled out in to the desired shape/size place on to a baking tray lined with baking paper. Preheat the oven to 200C.

Pesto

  • Pour the pesto ingredients in to a food processor and blend until smooth.

  • Spread the pesto on top of the pizza dough and place mozzarella on top if desired, a long with your chosen pizza toppings. Place in the oven for 15 minutes or until the crust begins to 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.

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.

Pappardelle Pasta & Bolognese

Ingredients

  • 2 tablespoons Olive Oil
  • 2 Onions chopped
  • 2 Carrots chopped
  • 500g Minced Pork
  • 500g Minced Beef
  • 4 Garlic Cloves chopped
  • 450g Pappardelle Pasta
  • 400g Chopped Tomatoes
  • 200ml Beef Stock
  • 3 Bay Leaves
  • 125ml Red Wine
  • Passata
  • 2 tablespoons Thyme
  • Basil Leaves
  • Parmesan
  • Salt to taste
  • Pepper to taste

Instructions

  • Fry the onions and carrots in oil over a high heat until soft, tip in the mince and fry until brown.

  • Add the passata, beef stock, thyme, bayleaves, wine and tomatoes a long with salt and pepper to season and stir.

  • Carefully add the bolognese to a casserole dish and place in the oven for 45 minutes.

  • Heat salted water in a pan, bring to the boil then tip in the pasta and cook as directed by the instructions provided.

  • Drain the pasta, place on to plates and spoon the bolognese on top.

  • If desired, sprinkle fresh basil leaves and Parmesan cheese on top.

Spicy Poke Bowl

Ingredients

Salmon

  • 455g Salmon cubed
  • 60ml Soy Sauce
  • 1 teaspoon Rice Wine Vinegar
  • 1 teaspoon Sriracha Chili
  • 1 teaspoon Sesame Oil

Cucumber

  • 1 Cucumber sliced
  • 120ml Rice Wine Vinegar
  • 120ml Water
  • 100g Honey
  • 1/2 teaspoon Chili Flakes
  • Salt to taste

Sauce

  • 2 tablespoons Sriracha
  • 2 tablespoons Plain Greek Yogurt

Bulk Up

  • 1 Avocado cubed
  • Edamame Beans cooked
  • 1 Mango cubed
  • Pickled Ginger
  • Sesame Seeds

Instructions

Salmon

  • Add the salmon, soy sauce, vinegar, sriracha and sesame oil to a bowl, toss, cover with clingfilm and place in the fridge.

Cucumber

  • Place the vinegar, water, honey, salt and chili flakes into a saucepan, bring to a boil over a high heat then turn off the heat. Add the cucumber slices and stir. Leave to rest for 15 minutes then place in the fridge.

Sauce

  • Whisk the ingredients together in a small container. Add the avocado, beans, mango, pickled ginger, salmon and cucumber to the bowl. Sprinkle sesame seeds on to the salmon and drizzle the sauce on to the vegetables and fruit.

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.

Rice Salad With Baked Bell Peppers

Ingredients

Salad

Dressing

  • 3 tablespoons Lemon Juice
  • 2 tablespoons Agave Syrup
  • 60ml Extra Virgin Olive Oil
  • 1 tablespoon White Wine Vinegar
  • 1 tablespoon Dijon Mustard
  • Pepper to taste

Instructions

  • Preheat the oven to 230C, slice the peppers in half and remove the stems and seeds.

  • Place the peppers on to a baking tray lined with baking paper and put in the oven for 15 to 20 minutes. Once cooled, slice the peppers in to strips.

  • Cook the rice and roast the peppers while preparing the salad dressing. Combine the oil, lemon juice, syrup, mustard, garlic, salt and pepper in a bowl.

  • Clean the rocket, add to a bowl, toss in the rice and roasted bell peppers. Drizzle with salad dressing.

Slow Cooked Chicken Stew

Ingredients

  • 3 Potatoes peeled and cubed
  • 2 Carrots chopped
  • 1 Courgette chopped
  • 1 Bell Pepper sliced in to strips
  • 2 Onions peel and slice
  • 2 Celery Sticks chopped
  • Salt to taste
  • Pepper to taste
  • 1 tin of Tomatoes
  • 3 cloves of Garlic minced
  • 2 Bay Leaves
  • 1 teaspoon Dill Weed
  • 1/2 teaspoon Thyme
  • 3 pounds Chicken Pieces
  • 1 can of Butter Beans
  • 370ml Chicken Stock
  • Olives optional

Instructions

  • In a slow cooker tip in the vegetables, chicken and tomatoes, herbs and stock.

  • Place the lid on top and cook on low for six to eight hours.

Homemade Vegan Pasta

Ingredients

Instructions

  • Add 83g of flour, 1 tablespoon of Spinach Powder, 1/3 teaspoon of salt, and black pepper to a food processor and combine. Add the melted coconut oil and 1/3 of the liquid from the can of chickpeas and combine.

  • Once the dough has formed place on to a clean work surface and knead for 1 minute or until the dough is firm and not sticky.

  • Using clingfilm, wrap the dough and allow to rest in the refrigerator for at least 2 hours or up to a maximum of 24 hours.

  • Repeat this process using Beetroot Powder and again for the Turmeric Powder. You should have three separate sets of dough resting in the refrigerator.

  • Remove the spinach dough from the refrigerator and remove the clingfilm. On a clean work surface use a rolling pin to roll the dough in to a long rectangular shape and around 1/4 inches thin.

  • Feed the dough through a pasta roller three times on the thickest setting. Reduce the pasta roller setting to slightly thinner and feed through three times. Repeat this process until the pasta is no longer being pressed by the roller.

  • Lay the dough on the work surface and fold the sides in to the centre and then fold in half. Use a rolling pin to roll the dough in the opposite direction to the folds, forming a rectangle.

  • Repeat the process of feeding the dough through the pasta roller on the thickest setting three times and reducing the setting gradually.

  • Repeat the process of folding the dough on the counter and roll using a rolling pin. Feed the dough through the machine on the thickest setting and use one setting at a time until you get to the 4th or 3rd setting away from the thinnest option.

  • Line a baking tray with baking paper and place the sheet of pasta on top. Cover with a tea towel.

  • Repeat this process with the turmeric and beetroot dough. This process will become quicker once you get the hang of it.

  • Once you have your sheets of dough, dust them with flour and cut into the desired shapes. Cook your pasta immediately or place in the fridge for one day or store in the freezer.

To cook

  • Boil salt water in a pan and add the pasta for 2-3 minutes depending on the thickness. Be careful not to over cook by checking on the pasta texture regularly. Drain the pasta and place back in to the pan and toss in your favourite homemade pasta sauce.

Bombay Chicken Curry

Ingredients

Instructions

  • Cut the chicken in to smaller pieces, place in a bowl, sprinkle 1/2 teaspoon of salt and pepper, two chopped chillies, 3 tablespoons of lemon juice and two tablespoons of flour, toss until coated and leave to marinate for 15 minutes.

  • Heat oil in a pan, fry the chicken on each side for 1 to 2 minutes. Remove the chicken from the pan, fry the onions until golden brown then add the tomatoes until soft. Tip the onion and tomato in to a blender a long with the yogurt and blend until smooth.

  • Fry the star anise, ginger, garlic, curry leaves, bay leaves, cumin seeds, cloves, 2 peppercorns and three chillies. Add the yogurt mixture to the pan, cook until it begins to thicken. Tip in the chilli flakes, cumin, coriander, paprika, tomato puree, salt to taste and mix.

  • Pour in the cream to form a smoother mixture, tip in the chicken, cook and stir in the spinach. Try to remove any whole spices before eating.

Dessert

Autumnal Apple Roses

Ingredients

Instructions

  • Preheat the oven to 190C and grease a cupcake/muffin tin with coconut oil.

  • Squeeze the juice of one lemon in to a bowl, carefully remove the core from the apple, cut in half, slice thin slices and dip in lemon juice. Combine the butter, sugar, cinnamon and nutmeg together and use to coat the apple slices. Place the slices in a microwave for 30 seconds or until soft.

  • Dust a clean work surface with flour, roll out the puff pastry in to a rectangle. (Around 9 by 12 inches) cut in to six equal strips.

  • Place the jam in a bowl with the water, mix and microwave for 20 seconds. Spread the jam mixture a long the strips of dough, arrange the apple slices length-ways on to the strips making sure each slice slightly overlaps.

  • Fold the bottom of the dough, tightly roll the strips of dough to create a rose shape and press the dough to seal.

  • Place in the prepared tin, repeat for all strips of dough, place in the oven and bake for 40 minutes or until golden brown. Sprinkle with icing sugar to serve.

Sweet Berry Pie

Ingredients

Pie

  • Plain Flour
  • 300g Sweet Shortcrust Pastry
  • Ground Nutmeg
  • 1 Egg beaten
  • 1 tablespoon Coconut Sugar

Pears

Filling

  • 3-4 Pears
  • 75g Coconut Sugar
  • 2 teaspoon Cornflour
  • 2 tablespoon Ground Almonds
  • 150g Berries

Instructions

Pears

  • Place the sugar, lemon peel, cardamom pods, nutmeg, cinnamon and 1000ml of water into a pan and bring to a simmer. Add the pear halves, cook for 15 minutes over a medium heat. Leave to cool completely.

Pie

  • Preheat the oven to 180C or 160C for fan assisted ovens, dust a clean work surface with flour, roll out the pastry, dust with nutmeg and use to line a pie dish. Trim the edges and keep any left over pastry in the fridge to form the top of the pie.

  • Line the pastry with baking paper, place baking beans or lentils on top and bake for 15 minutes. Remove the baking paper and baking beans, brush the pastry with the egg and return to the oven for 5 minutes.

Filling

  • Cook the pears and sugar in a small pan until the pears soften, mix in the cornflour and squash with the back of a fork while cooking.

  • Sprinkle the ground almonds on to the pastry, add the squashed pear mixture and scatter with berries. Arrange the poached pears on top of the berries, cut heart shapes to form the top of the pie, brush with egg, sprinkle with sugar and bake for 45 to 50 minutes.

Organic Chocolate Smoothie

Ingredients

Instructions

  • Tip the cashew milk, frozen banana, cooked sweet potato, cacao powder and chia seeds in to a blender and blend until smooth.

  • Taste and add more maple syrup if needed, pour in to a glass, top with cacao nibs and fresh strawberries.

Homemade Valentine’s Doughnuts

Ingredients

  • 50g Vegan Margarine
  • 120ml Soy Milk
  • 2 tablespoons Sunflower Oil
  • 250g Flour
  • 100g Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt

Instructions

  • Over a low heat, melt the margarine, pour in the milk a long with two tablespoons of sunflower oil and combine. Remove from the heat and leave.

  • In a mixing bowl, sift in the flour, add 50g of sugar, the baking powder and salt and mix. Pour the butter mixture into the middle of the mixing bowl and slowly combine until a thick dough forms.

  • Roll the dough into equal sized balls and form a heart shape with each piece of dough.

  • Carefully heat the oil in a pan, slowly place the doughnuts into the oil using tongs, fry until golden brown and place on to kitchen roll to absorb the oil.

  • Add 50g of sugar to a bowl, roll the doughnuts in the sugar and serve.

Organic Strawberry Crumble Cake

Ingredients

Crumble Cake

Cheesecake Filling

Instructions

  • Line a cake tin with baking paper.

  • Combine the flour, baking powder salt and sugars in a large mixing bowl. Work in the butter using your hands until the mixture feels grainy. Tip in the eggs and vanilla and combine.

  • Press around 2/3 of the mixture in to the bottom and side of the baking tin and place in the refrigerator.

  • In a clean mixing bowl, combine the mascarpone, soft cheese, vanilla, sugar and corn starch. Tip in the eggs and mix until combined but do not over mix!

  • Tip half of the mixture in to the chilled cake tin, place slices of strawberries on top and add the remaining cheesecake mixture on top. Crumble the remaining cake mixture on top and bake at 170C until golden brown. This will take over an hour.

  • Leave to cool, garnish with slices of strawberries and serve.

Valentine’s Cookie Pops

Ingredients

Biscuits

Strawberry Icing

  • 200g Strawberries
  • 1/2 teaspoon Lemon Zest
  • 420g Icing Sugar
  • 2 tablespoons Vegan Butter
  • 1/2 teaspoon Vanilla Extract

Chocolate Icing

  • 60g Icing Sugar
  • 1 tablespoon Almond Milk
  • 14g Chocolate
  • 1/2 teaspoon Cacao Powder

Instructions

Biscuits

  • Preheat the oven to 175C and line two baking trays with baking paper. Beat the butter in a large mixing bowl until creamy, add the maple syrup, vanilla and salt and combine.

  • Sift in the flour, cacao powder and add the milk, combine the mixture with your hands until a dough forms. Divide the dough into two halves, place in the fridge for half an hour then roll out one of the dough balls between two sheets of baking paper. Use a heart cookie cutter to cut out heart shapes, place on to the prepared baking trays and add a lollipop stick into each biscuit (see image). Repeat with the second ball of dough.

Strawberry Icing

  • Bake in the oven for 11 minutes or until the biscuits begin to darken, remove from the oven and leave to cool completely. Meanwhile, place the strawberries, lemon zest and 25g of icing sugar into a food processor, blend until smooth and press the puree through a sieve to remove the seeds.

  • Add the butter, vanilla and remaining sugar to the puree, whisk until smooth and place in the fridge to firm for 15 minutes. Ice the biscuits with the pink icing and leave to set.

Chocolate Icing

  • Mix the sugar, milk, melted chocolate and cacao powder together until smooth and ice a pattern on top of the pink icing and decorate with pink sprinkles.

Pink Bliss Balls

Ingredients

Instructions

  • Place the dates, grated beetroot, almonds, chia seeds, coconut sugar, desiccated coconut, spinach and pecans in to a food processor and process until smooth.

  • Roll the mixture in to balls and roll in to beetroot powder to coat with a pink layer. You can also coat in desiccated coconut!

Chocolate Covered Strawberries

Ingredients

Instructions

  • Wash, rinse and dry the strawberries and leave to dry for an hour at room temperature. Place the chocolate in a bowl, heat in the microwave for 20 second intervals, stirring after each time until the chocolate has melted then stir in the oil.

  • Line a baking tray with baking paper, dip each strawberry into the chocolate, place on the baking paper and drizzle with contrasting chocolates, chopped nuts, desiccated coconut or crushed bee pollen. Leave at room temperature for an hour or until the chocolate firms.

Blood Orange Cake

Ingredients

  • 115g Butter
  • 100g Coconut Sugar
  • 100g Granulated Sugar
  • 1 Blood Oranges
  • 2 Eggs
  • 1 teaspoon Vanilla
  • 200g Sour Cream
  • 190g Flour
  • 2 tablespoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Cardamom
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 250g Icing Sugar
  • Dried Oranges

Instructions

  • Preheat the oven to 170C, line a cake tin with baking paper and cream together the butter, sugars and the zest of one blood orange in a mixing bowl.

  • Tip in an egg, beat, add another egg and beat again. Add two tablespoons of blood orange juice and the vanilla extract and beat until the mixture is fluffy.

  • In a separate bowl, combine the baking powder, baking soda, salt, flour, cinnamon and cardamom. Add 1/3 of the dry mixture to the wet mixture, combine and tip in half of the sour cream and combine. Repeat until the ingredients are combined and a smooth consistency forms.

  • Pour the cake mixture in to the prepared cake tin, place in the oven and bake for 45 minutes or until cooked through. Leave the cake to cool in the tin for 5 minutes then carefully remove and leave to cool on a cooling rack.

  • While the cake is almost cooled, whisk the juice of one blood orange, a couple drops of vanilla extract and the icing sugar. Once the cake is cooled completely, pour the icing on top of the cake and allow to drip over the edges.

  • Decorate the cake with slices of dried oranges.

Mini Chocolate Cupcakes

Ingredients

Cupcakes

Icing

  • 230g Butter
  • 400g Icing Sugar
  • 100g Dark Chocolate melted

Instructions

Cupcakes

  • Preheat the oven to 200C, in a large mixing bowl place the sugar and margarine and beat. Add the eggs, beat until combined, fold in the flour and cacao powder, pour in the milk and fold.

  • Line a cupcake/muffin tray with cupcake cases, spoon the cake mixture inside and bake for 10 to 12 minutes or until cooked through. Leave to cool completely.

Icing

  • Mix the butter and icing sugar together in a bowl until fluffy, pour in the melted chocolate, beat until smooth, transfer to a piping bag and pipe on to the cool cakes. Decorate with sprinkles (optional).

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.

Chocolate Covered Strawberries

Ingredients

Instructions

  • Wash, rinse and dry the strawberries and leave to dry for an hour at room temperature. Place the chocolate in a bowl, heat in the microwave for 20 second intervals, stirring after each time until the chocolate has melted then stir in the oil.

  • Line a baking tray with baking paper, dip each strawberry into the chocolate, place on the baking paper and drizzle with contrasting chocolates, chopped nuts, desiccated coconut or crushed bee pollen. Leave at room temperature for an hour or until the chocolate firms.

Vegan Vanilla Cheesecake

Ingredients

Base

Filling

Topping

  • Fresh Strawberries
  • Fresh Blueberries

Instructions

Base

  • Preheat the oven to 175C and line a baking tray with baking paper. Tip the coconut sugar, sea salt, almonds and oats in to a blender and blend until a fine consistency forms.

  • Pour in the melted coconut oil (you may need to add more than 4 tablespoons if the mixture is too dry). Line the prepared baking tray with the base mixture, flatten the base and place in the oven for 15 minutes, increase the heat to 190C and bake for a further 5 to 10 minutes or until golden brown.

Filling

  • Tip the cashews in to a clean blender a long with the vegan cream cheese, arrowroot, vanilla, maple syrup, coconut oil, coconut cream, 2 tablespoons of lemon juice and 2 tablespoons of lemon zest. Blend until creamy and smooth.

  • Pour the filling on top of the baked crust and bake at 160C for 50 minutes.

  • Remove from the oven, leave to cool for 10 minutes then place in a refrigerator.

  • Once cool, cover the cheesecake and leave overnight. When ready to serve add fresh fruit on top.

Homemade Valentine’s Doughnuts

Ingredients

  • 50g Vegan Margarine
  • 120ml Soy Milk
  • 2 tablespoons Sunflower Oil
  • 250g Flour
  • 100g Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt

Instructions

  • Over a low heat, melt the margarine, pour in the milk a long with two tablespoons of sunflower oil and combine. Remove from the heat and leave.

  • In a mixing bowl, sift in the flour, add 50g of sugar, the baking powder and salt and mix. Pour the butter mixture into the middle of the mixing bowl and slowly combine until a thick dough forms.

  • Roll the dough into equal sized balls and form a heart shape with each piece of dough.

  • Carefully heat the oil in a pan, slowly place the doughnuts into the oil using tongs, fry until golden brown and place on to kitchen roll to absorb the oil.

  • Add 50g of sugar to a bowl, roll the doughnuts in the sugar and serve.

Raspberry & Rose Macarons

Ingredients

Macarons

  • 100g Egg Whites
  • 100g Sugar
  • 100g Almond Flour
  • 100g Icing Sugar
  • Raspberry Fruit Powder
  • 2 tablespoons Dried Rose Petals

Buttercream

Instructions

Macarons

  • Preheat the oven to 150C, line a baking tray with baking paper and heat a small pan of water until it begins to steams.

  • In a bowl, combine the egg whites and sugar, place the bowl over the steaming pot and whisk the egg whites and sugar together until white and frothy. Remove from the heat and whisk until stiff peaks form.

  • Sift the flour, icing sugar together, slowly sift into the meringue bowl a long with the raspberry powder for colour and the rosewater. Whisk until you get the perfect consistency, scoop the mixture into a piping bag and pipe circles onto the prepared baking tray. Make sure you leave space between each meringue!

  • Bang the baking tray on the kitchen counter a couple of times to remove air, place in the oven for 6 minutes, carefully turn and return to the oven for a further 7 minutes. Remove from the oven and leave to cool completely.

Buttercream

  • In a clean mixing bowl, cream the butter, tip in the icing sugar, milk, vanilla extract and salt and beat together. Scoop the mixture into a piping bag, pipe the buttercream on to half of the cool macarons but only around the perimeter leaving the centre empty.

  • Mix the raspberry preserve with the rosewater, spoon a teaspoon into the centre of the buttercreamed macarons and sandwich with the remaining half of macarons. Decorate with dried rose petals.

Mini Chocolate Cupcakes

Ingredients

Cupcakes

Icing

  • 230g Butter
  • 400g Icing Sugar
  • 100g Dark Chocolate melted

Instructions

Cupcakes

  • Preheat the oven to 200C, in a large mixing bowl place the sugar and margarine and beat. Add the eggs, beat until combined, fold in the flour and cacao powder, pour in the milk and fold.

  • Line a cupcake/muffin tray with cupcake cases, spoon the cake mixture inside and bake for 10 to 12 minutes or until cooked through. Leave to cool completely.

Icing

  • Mix the butter and icing sugar together in a bowl until fluffy, pour in the melted chocolate, beat until smooth, transfer to a piping bag and pipe on to the cool cakes. Decorate with sprinkles (optional).

Easy Love Heart Biscuits

Ingredients

Instructions

  • In a large mixing bowl, cream the butter and sugar together, add the egg and vanilla extract and beat until combined.

  • Sift in the flour, mix and shape into a ball. Line a baking tray with baking paper, dust with flour, roll out the dough on to the prepared baking tray and place in the fridge for 10 minutes.

  • Remove the dough from the fridge, using a cookie cutter cut out circular shapes then cut a heart shape out of half of the biscuits.

  • Place the biscuits on to baking trays lined with baking paper and place in the fridge for 10 minutes. Preheat the oven to 190C or 170C for fan assisted ovens, bake the biscuits for 12 minutes or until golden brown and leave the biscuits to cool on a cooling rack.

  • Spread jam on the circular biscuits and place the heart shaped biscuits on top to form a sandwich. (See picture). Dust with icing sugar to serve.

Vegan Berry & Beetroot Cheesecake

Ingredients

Decoration

Instructions

  • Leave the sunflower seeds to soak for eight hours in water with a tablespoon of salt.

  • Add the desiccated coconut, sunflower seeds and organic oats to a food processor. Make sure the mixture is still slightly bulky and thick once combined.

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

  • Add the dates, one teaspoon of salt, one tablespoon of coconut oil and vanilla seeds to the food processor and mix until they are combined.

  • Line a circular cake tin with baking paper and add the mixture, pressing down to flatten the base of the cheesecake. Place in the freezer until firm.

  • Blend the soaked cashews, 125ml of water, lemon juice, the other half of the vanilla seeds, half a teaspoon of sea salt, beetroot powder, berries, maple syrup, and 113g of coconut oil until thick.

  • Add the creamy mixture to the cheesecake base making sure the top is flat and smooth. Place in the freezer over night.

  • Finally remove the cheesecake from the tin and place carefully on to a plate. Decorate your cheesecake and place in the fridge.

Homemade Vegan Churros

Ingredients

Instructions

  • Combine the sugar with the cinnamon on a plate lined with baking paper and set to one side.

  • Whisk the water, 1 1/2 tablespoons of sugar, two tablespoons of vegetable oil and salt over a medium heat. Bring to the boil then remove from the heat.

  • Add the flour to the mixture and stir until a ball forms.

  • Carefully heat 4 inches of vegetable oil in a large pan. It should reach 190C with at least 3 inches above the oil to prevent bubbling over.

  • Place the dough in to a pastry piping bag and pipe the dough over the pot of oil. Cut each churro using scissors. The key is to pipe two to three churros into the oil at a time.

  • Once the churros are golden brown, carefully remove using tongs and place on to a paper towel to drain the oil. Roll the churros in the cinnamon and sugar mixture.

Valentine’s Cookie Pops

Ingredients

Biscuits

Strawberry Icing

  • 200g Strawberries
  • 1/2 teaspoon Lemon Zest
  • 420g Icing Sugar
  • 2 tablespoons Vegan Butter
  • 1/2 teaspoon Vanilla Extract

Chocolate Icing

  • 60g Icing Sugar
  • 1 tablespoon Almond Milk
  • 14g Chocolate
  • 1/2 teaspoon Cacao Powder

Instructions

Biscuits

  • Preheat the oven to 175C and line two baking trays with baking paper. Beat the butter in a large mixing bowl until creamy, add the maple syrup, vanilla and salt and combine.

  • Sift in the flour, cacao powder and add the milk, combine the mixture with your hands until a dough forms. Divide the dough into two halves, place in the fridge for half an hour then roll out one of the dough balls between two sheets of baking paper. Use a heart cookie cutter to cut out heart shapes, place on to the prepared baking trays and add a lollipop stick into each biscuit (see image). Repeat with the second ball of dough.

Strawberry Icing

  • Bake in the oven for 11 minutes or until the biscuits begin to darken, remove from the oven and leave to cool completely. Meanwhile, place the strawberries, lemon zest and 25g of icing sugar into a food processor, blend until smooth and press the puree through a sieve to remove the seeds.

  • Add the butter, vanilla and remaining sugar to the puree, whisk until smooth and place in the fridge to firm for 15 minutes. Ice the biscuits with the pink icing and leave to set.

Chocolate Icing

  • Mix the sugar, milk, melted chocolate and cacao powder together until smooth and ice a pattern on top of the pink icing and decorate with pink sprinkles.

Beetroot and Dark Chocolate Macaron

Ingredients

For the macaroons

  • 120g egg whites divided into 2 equal batched of 60g each
  • 35g granulated sugar
  • 150g finely ground almonds
  • 2 tsp beetroot powder
  • 150g icing sugar

For the sugar syrup

  • 150g granulated sugar
  • 50g water

For the filling

  • 115g chopped dark chocolate (or dark chocolate chips)
  • 115g heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp butter at room temperature

Instructions

  • Line your baking trays with silicon baking paper.

  • Mix the ground almonds, betroot and the icing sugar in a food processor for about 2/3 minutes. Sift the blended mixture into a bowl and discard of the big lumps that have been left behind.

  • Whisk 60g of egg whites and add to the almond/sugar mixture. It will form quite a stiff mixture.

  • Whisk the remaining 60g of the egg whites to soft peaks and then add 35g sugar.

  • Put the sugar and water in a saucepan to make the syrup. Heat until it reaches 118 C. Slowly add the boiling syrup to the egg whites and whisk on medium/high speed for about 10-15 minutes. The meringue will have become shiny and will have cooled.

  • Add a quarter of the meringue to the almond/sugar mixture. Mix well so that the mixture loosens. Now fold in the remaining meringue a quarter at a time. Mix until the two mixtures are completely combined and it has a little fluidity to it. To test this hold up the spoon and it should fall back in to the bowl slowly. If it runs quickly like a ribbon it will be over mixed.

  • Fit a piping bag with a plain tip and add the mixture. Pipe the macaroons on to the baking sheet. Make them the size you want – I usually do about 5 cm across.

  • Leave to rest so that the macaroon forms a skin – when it is touched your finger will not pick up any of the macaroon mixture. This can take anything from 15 mins – 1/2 hours depending on the weather.

  • Bake at 150 C for 15-25 minutes.

  • Check to see if macaroons are done by grabbing the top of one macaroon and trying to shake it. They are done when the top barely slides against the skirt. If they are not done, extend baking time by two minutes intervals, checking after each extension. When ready leave on a cooling rack. Don't remove the shells off the parchment paper as soon as the tray comes out of the oven, else you will break the shell. Wait for 2-3 minutes at least for it to cool down.

  • To make the Ganache, put the chopped chocolate in a bowl. Heat the heavy cream in a small saucepan till it just begins to boil. Add it to the chocolate and stir until all the chocolate melts. Add in the vanilla extract and soft butter and mix till silky smooth.Allow to cool in the fridge for at least 30-40 minutes.

  • Sandwich 2 macaroon together with the ganache.

Romantic Cake Pops

Ingredients

Cake

Chocolate Frosting

Decoration

  • 425g Chocolate
  • Heart Shaped Sprinkles
  • Lollipop Sticks

Instructions

Cake

  • Preheat the oven to 180C and grease a cake tin with coconut oil. In a mixing bowl, whisk the flour, sugar, cacao powder, baking soda and salt together. In a separate bowl, whisk the oil, eggs and vanilla together. Add the wet ingredients to the dry, combine then add the hot water and mix.

  • Pour the batter into the prepared cake tin, place in the oven for 25 to 30 minutes or until cooked through and leave to cool.

Frosting

  • While the cake is cooling, cream the butter in a bowl, add the icing sugar, vanilla, salt, cacao powder and two tablespoons of cream. Combine by mixing while adding more cream if necessary until the chocolate is light.

Cake Pop

  • Crumble the cool cake into the frosting mixture, mix until the mixture comes together. Roll 1 tablespoon of the mixture into a ball, place on to a baking sheet lined with baking paper, repeat until all the mixture has been used and place in the fridge for 2 hours.

  • Melt the chocolate, pour into a jug and dip the end of a stick into the chocolate, place a cake ball on the end, submerge in the chocolate, sprinkle with heart sprinkles and return to the fridge to set.

Sweetheart Lemon & Rose Biscuits

Ingredients

  • 100g Vegan Margarine
  • 50g Coconut Sugar
  • 150g Plain Flour
  • 1/2 Lemon
  • 100g Icing Sugar
  • 1/2 teaspoon Rosewater
  • 31/2 teaspoon Water
  • Pink & Yellow Colouring

Instructions

  • In a mixing bowl, cream the vegan margarine and sugar together. Add the lemon zest, sift in the flour and combine to form a dough.

  • Bring the dough together into a ball, wrap the bowl in clingfilm and place in the fridge for half an hour. Pre heat the oven to 160C or 140C for fan assisted ovens.

  • Sprinkle a clean work surface with flour, roll out the dough until around 4mm thick, cut out heart shapes using a cookie cutter, place on a baking tray lined with baking paper and place in the oven for 12 to 14 minutes or until golden brown.

  • Leave the biscuits to cool on a cooling rack. Stir the icing sugar, rosewater, water and pink colouring together. Use to ice the biscuits (see picture). Create a small batch of icing but this time use yellow colouring and splash over the biscuits (see picture).

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.

Sweet Berry Pie

Ingredients

Pie

  • Plain Flour
  • 300g Sweet Shortcrust Pastry
  • Ground Nutmeg
  • 1 Egg beaten
  • 1 tablespoon Coconut Sugar

Pears

Filling

  • 3-4 Pears
  • 75g Coconut Sugar
  • 2 teaspoon Cornflour
  • 2 tablespoon Ground Almonds
  • 150g Berries

Instructions

Pears

  • Place the sugar, lemon peel, cardamom pods, nutmeg, cinnamon and 1000ml of water into a pan and bring to a simmer. Add the pear halves, cook for 15 minutes over a medium heat. Leave to cool completely.

Pie

  • Preheat the oven to 180C or 160C for fan assisted ovens, dust a clean work surface with flour, roll out the pastry, dust with nutmeg and use to line a pie dish. Trim the edges and keep any left over pastry in the fridge to form the top of the pie.

  • Line the pastry with baking paper, place baking beans or lentils on top and bake for 15 minutes. Remove the baking paper and baking beans, brush the pastry with the egg and return to the oven for 5 minutes.

Filling

  • Cook the pears and sugar in a small pan until the pears soften, mix in the cornflour and squash with the back of a fork while cooking.

  • Sprinkle the ground almonds on to the pastry, add the squashed pear mixture and scatter with berries. Arrange the poached pears on top of the berries, cut heart shapes to form the top of the pie, brush with egg, sprinkle with sugar and bake for 45 to 50 minutes.

Strawberry & Raspberry Flapjacks

Ingredients

Instructions

  • Using baking paper line a baking tin or grease with coconut oil and preheat the oven to 190C.

  • In a mixing bowl, combine the salt and flour and rub in the margarine.

  • Tip in the coconut sugar and oats and combine. We suggest using your hands to form a dough-like consistency.

  • Press half of the mixture in to the tin and place the halved raspberries and strawberries on top.

  • Place the remaining mixture on top and press firmly making sure the top is even and releasing the juice from the strawberries and raspberries.

  • Sprinkle the almond flakes on top and place in the preheated oven for 30 minutes or until golden brown.

  • Allow the flapjacks to cool, place halved strawberries on top and then cut in to squares.

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.

Fresh Strawberry Tart

Ingredients

  • 275g Plain Flour
  • 125g Butter
  • 175g Caster Sugar
  • 5 Eggs
  • 500g Strawberries
  • 350ml Milk
  • 1 teaspoon Vanilla Extract
  • 6 tablespoons Strawberry Jam
  • 4 tablespoons Water

Instructions

  • Sieve 250g of flour in to a large mixing bowl a long with the butter and 75g of sugar. Combine the mixture until a bread crumb texture forms.

  • In a jug, beat an egg and slowly add to the mixture while stirring. Store the pastry int he fridge for an hour.

  • Roll the pastry out on to a clean work surface that's been lightly dusted with flour. Line a pastry tin with the pastry and place in the fridge for 20 minutes.

  • Preheat the oven to 180C, line the pastry with baking paper and tip baking beads on top. Place in the oven and bake for 15 minutes, remove the baking paper and baking beads and return to the oven for 3 minutes.

  • Whisk together the yolk of four eggs with 100g of sugar. When a fluffy texture forms, add 25g of flour.

  • Bring the milk to a slow boil and remove from the heat. Add the vanilla extract to the milk, pour in to the egg mixture while whisking.

  • Tip the mixture in to a pan over a medium heat and simmer while stirring. The mixture should become thick.

  • Pour the mixture in to a bowl, cover with cling film or food wraps and leave to cool.

  • Once cooled, pour the mixture on to the pastry, place strawberries on top and cover the entire tart.

  • Heat the water and strawberry jam together in a pan and brush over the strawberries.

Perfect Chocolate Ganache

Ingredients

Instructions

  • Place the chopped chocolate and salt in to a mixing bowl, over a medium heat, bring the cream to a boil and pour in to the mixing bowl. Leave to sit for 10 minutes and do not stir.

  • Stir the mixture with a whisk until a smooth and shiny consistency forms. Make sure you scrape the sides and bottom of the dish with a spatula to make sure the chocolate is thoroughly combined.

Homemade Chocolate Mendiants

Ingredients

  • 100g Dark Chocolate
  • 100g White Chocolate
  • 100g Chocolate

Toppings

Instructions

  • Using three sheets of baking paper, draw circles that are equal distance apart using an egg cup or glass as a guide, depending on the desired size of your mendiants.

  • Turn the baking paper over and place on to baking trays.

  • Using a saucepan, fill up to a quarter with water and simmer. Break the dark chocolate in to pieces, place in to a heat proof bowl and place on top of the pan of water.

  • Once the chocolate has began to melt, remove from the heat and allow the remaining solid chocolate to melt.

  • Now the chocolate has melted completely use a spoon to create the chocolate circles on to the baking paper. Sprinkle a variation of finely chopped ingredients on top and allow to cool on a work surface.

  • Repeat this process with clean equipment for the white chocolate and milk chocolate. Get creative with your toppings!

  • When set, peel the mendiants off the paper and place in to a gift box and tie ribbon around as a gift or enjoy as a treat.

Organic Cacao Protein Balls

Ingredients

Instructions

  • Tip the walnuts in to a food processor, combine until crumbly, add the dates and cacao powder and blend.

  • Scoop the mixture out of the food processor and using your hands make equal sized balls and dust with cacao powder.

Pistachio Ice Cream

Ingredients

Instructions

  • Combine half of the coconut cream with the cornstarch until the cornstarch dissolves.

  • Combine the other half of the coconut cream and half of the sugar together over a medium heat.

  • Stir in the cornstarch mixture, remove from the heat, tip in to a container and place in the refrigerator over night.

  • Scoop the ice cream in to a blender with the lemon juice, a pinch of salt, the remaining sugar and the pistachios. Blend until a smooth consistency forms.

  • Tip the mixture in to an ice cream maker and churn for 30 minutes. Freeze the ice cream over night and serve with cacao nibs and chopped pistachios on top.

Watermelon Wedges

Ingredients

Instructions

  • Carefully using a sharp knife, lay the watermelon on a cutting board and trim both ends. Stand the watermelon up and slice down the middle. Lay each half flesh side down and cut in half again (length ways).

  • You should be left with four pieces of watermelon. Turn each quarter horizontal and slice into triangles.

  • Carefully push a popsicle stick through the skin of each triangle and lay the watermelon popsicles down on a baking tray.

  • Sprinkle the flesh with salt, melt the chocolate and drizzle across the watermelon and top with chopped almonds.

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.

Lamington Ice Cream Pops

Ingredients

Instructions

  • Line a baking tray with baking paper, remove the ice cream from the freezer and leave to sit for 10 minutes to soften.

  • Spread half of the ice cream on to the prepared tray, layer with jam and then spread the remaining ice cream on top. Insert sticks evenly throughout the ice cream and place in the freezer overnight.

  • Remove the ice cream from the freezer, leave to stand for 2 minutes and cut the ice cream in to squares with the sticks in the centre of each square. Carefully remove the ice cream squares, place on to baking paper and return to the freezer for at least 2 hours.

  • Melt the chocolate together, dip the ice cream pops in to the chocolate and then roll in the desiccated coconut. Return to the freezer immediately.

Cherry Stuffed French Toast

Ingredients

Instructions

  • In a saucepan, mix the cherries, coconut sugar and arrowroot together, stir in the water until the mixture is smooth.

  • Bring the mixture to a boil and stir for 2 minutes. Remove from the heat and set aside.

  • Beat the egg, milk and cinnamon together, dip the slices of bread in to the mixture allowing the bread to soak up the mixture.

  • Heat vegetable oil in a skillet over a medium heat and place the slices of bread on to the skillet. Fry both sides of the bread until brown.

  • Sandwich the cherry compote in between two pieces of french toast, combine the double cream, vanilla and icing sugar, spoon on top of the french toast and sprinkle with chopped nuts.

Beverages

Blood Orange Cocktail

Ingredients

  • 2 Strawberries
  • 1 Blood Orange
  • 1 teaspoon Coconut Sugar
  • Fresh Mint
  • 30ml Gin
  • 22ml Elderflower Liquer
  • 2.5 teaspoons Lime Juice
  • 75ml Ginger Ale
  • 30ml Blood Orange Juice
  • Ice

Instructions

  • Muddle two strawberries, a slice of blood orange, coconut sugar and a mint leaf at the bottom of a glass. Tip in the gin, elderflower liquer, lime juice, ginger ale and blood orange juice and mix. Add ice and garnish with a slice of blood orange and fresh mint.

Cupid’s Cocktail

Ingredients

  • 2 Sprigs of Rosemary
  • 284ml Cointreau
  • 55ml Tequila
  • 20ml Blood Orange Juice
  • 7ml Lime Juice
  • 10ml Agave Syrup
  • 1 teaspoon Coconut Sugar
  • Blood Orange Slice
  • Lime Slice

Instructions

  • Break up the rosemary, add to the cointreau and leave to infuse for 24 hours.

  • Add 15ml of the infused cointreau to a cocktail shaker a long with the tequila, blood orange juice, lime juice, syrup, sugar and ice and shake. Fill a glass with ice, strain the liquid into the glass and garnish with a slice of blood orange and lime.

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.

Pink Hot Chocolate

Ingredients

Instructions

  • Heat the milk in a pan until simmering while stirring. Remove from the heat, add the white chocolate and stir until melted. Add the beetroot powder for colour and stir. Pour into a mug, top with whipped double cream, marshmallows and dried rose petals. Add sugar if not sweet enough.

Blueberry & Turmeric Smoothie

Ingredients

Purple Layer

  • 1 Frozen Banana
  • 100g Frozen Pineapple Chunks
  • 45g Frozen Blueberries
  • 120ml Plant Milk
  • 120ml Cold Water
  • 1 Lemon
  • 1 teaspoon Blueberry Powder

Yellow Layer

  • 1/2 Carrot
  • 1/2 Avocado
  • 1/2 Apple
  • 1/2 Cucumber Peel
  • 1/2 inch of Ginger
  • 1/2 teaspoon Turmeric
  • 100ml Cold Water

Instructions

Purple Layer

  • Combine the ingredients in a blender until smooth and pour in to a glass and place in the fridge.

Yellow Layer

  • Thoroughly clean the blender and repeat for the yellow layer. Pour the yellow smoothie on top of the purple and garnish.

Fig & Vanilla Cocktail

Ingredients

  • 150g Figs chopped
  • 115g Sugar
  • 117ml Water
  • 1 Vanilla Bean cut in half lengthwise & seeds scraped
  • 45ml Vodka
  • 2 tablespoons Lemon Juice
  • 30 - 60ml Soda Water
  • Ice
  • Fresh Figs

Instructions

  • Add the chopped figs, sugar, water and vanilla seeds to a saucepan, bring to a boil, reduce the heat and cook while stirring for 8 minutes or until the figs break down. Let the mixture sit while cooling down for about half an hour then strain the liquid.

  • Add the vodka, fig syrup and lemon juice to a cocktail shaker filled with ice, shake and pour into a glass filled with ice. Top with soda water and garnish with fresh fig slices.

Be My Galentine Cocktail

Ingredients

  • 10 Raspberries
  • 45ml Vodka
  • 20ml Blood Orange Liqueur
  • 44ml Orange Juice
  • A splash of Lemon Juice
  • 1 teaspoon Coconut Sugar
  • 170ml Lemonade
  • Ice
  • 1 Lemon Slice

Instructions

  • Muddle 5 raspberries at the bottom of a glass, tip in the vodka, liqueur, orange juice, lemon juice and sugar. Mix until combined, fill with ice, top with lemonade and garnish with a slice of lemon and fresh raspberries.

Pink Hot Chocolate

Ingredients

Instructions

  • Heat the milk in a pan until simmering while stirring. Remove from the heat, add the white chocolate and stir until melted. Add the beetroot powder for colour and stir. Pour into a mug, top with whipped double cream, marshmallows and dried rose petals. Add sugar if not sweet enough.

Pink Raspberry Martini Cocktail

Ingredients

  • 350g Water
  • 55ml Raspberry Juice
  • 55ml Raspberry Liqueur
  • 113ml Vodka
  • Half of a Lime Juice
  • 28ml Sugar Syrup
  • Ice
  • 2 teaspoon Organic Coconut Sugar
  • Fresh Raspberries

Instructions

  • Chill two glasses by filling with ice and water.

  • In a shaker add the raspberry juice, coconut sugar, lime juice, vodka and raspberry liqueur with ice and shake.

  • Remove the ice and water from the glasses and dip the rim of the glass in to the sugar syrup then dip in to the pink sugar.

  • Strain the liquid between two glasses and garnish with raspberries.

Simple Sloe Gin

Ingredients

Sloe Gin

Sloe Gin Fizz

  • 2 tablespoons Sloe Gin
  • 2 tablespoons Gin
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Sugar
  • 56ml Soda Water

Instructions

  • Sterilise your glass bottles in boiling water and wash your sloe berries.

  • Soak your sloe berries in warm water over night and keep the remaining water.

  • Pierce the skin of the berries and add them to your bottles a long with the water and caster sugar. Pour the gin in to the bottles and making sure the bottles are sealed, shake to combine the ingredients.

  • Store in a cool, dark place and shake every other day for a week. Shake the bottles once a week for at least nine to twelves weeks.

Sloe Gin Fizz

  • Add the sloe gin, lemon juice, extra gin if desired, sugar and ice to a cocktail shaker and shake (or add to a glass and stir with a spoon).

  • Once the beverage is to your taste, strain in to a glass with ice and garnish with a lemon or lime slice.

Vegan Valentines Day Milkshake

Ingredients

Instructions

  • Place all the ingredients apart from the frozen blueberries into a blender, blend until smooth, pour into glasses to serve and top with frozen blueberries.

Organic Immune-Boosting Beetroot Latte

Ingredients

Instructions

  • Heat the milk in a saucepan with the honey, cinnamon, beetroot powder, ginger and vanilla extract over a medium heat until it begins to simmer.

  • Carefully pour the liquid in to a coffee mug. Using left over milk create a frothy shape to decorate your latte!

Vanilla & Fig Cocktail

Ingredients

  • 150g Organic Figs Destemmed & Chopped
  • 1 Vanilla Pod
  • 100g Sugar or a serving of Honey
  • 100ml Water
  • 40ml Vodka
  • 2 tablespoons Lemon Juice
  • 85ml Carbonated Water
  • Ice
  • Thyme
  • Fresh Figs

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 to a pan a long with the chopped figs, sugar and water.

  • Bring the mixture to the boil and then reduce to a medium heat for 10 minutes while stirring. Allow the mixture to cool completely.

  • Once cooled, strain in to a cocktail shaker a long with the the vodka, lemon juice and ice and thoroughly shake.

  • Pour in to a cocktail glass and top up with soda water.

  • Get creative when garnishing, we've used a fresh fig cut in half and a fresh sprig of thyme.

Pink Gin Cocktail

Ingredients

  • Ice Cubes
  • 25ml Pink Gin
  • 50ml Prosecco
  • Lemonade
  • Raspberries frozen

Instructions

  • Add the ice cubes to a glass, pour in the gin and prosecco followed by the lemonade to top up. Garnish with frozen fruit and a sprig of fresh herbs to serve.

Watermelon Ice Drinks

Ingredients

  • 80ml Water
  • 55g Sugar
  • 1 Watermelon chilled
  • 1 tablespoon Lime Juice

Instructions

  • Pour the water and sugar in to a saucepan, place over a low heat and stir until the sugar dissolves.

  • Tip the liquid in to a bowl and place that bowl inside a bigger bowl that's full of cold water and ice and stir the syrup until cool.

  • Add the watermelon chunks to a blender and combine until a puree forms. Tip in the syrup and lime juice and blend.

  • Pour the mixture in to a baking tray/pan, cover with clingfilm and place in the freezer.

  • Remove from the freezer and using a fork scrape to lighten the texture of the ice. Scoop in to a glass and tip in water, lemonade or alcohol and stir. Garnish with a slice of watermelon.

Breakfast

Passionfruit Smoothie Cup

Ingredients

Bottom Layer

Middle Layer

Chia Layer

Toppings

Instructions

Chia Layer

  • Add the milk, chia seeds and vanilla to a bowl, whisk, cover and place in the fridge over night until thick and creamy.

Bottom Layer

  • Place the banana, the inside of the passion fruit, banana powder and the raspberries into a blender with two ice cubes, blend until smooth and pour into a cup.

Middle Layer

  • Spoon some homemade granola on top of the smoothie and place banana slices around the side. Spoon the chia layer on top of the granola.

  • Garnish with slices of banana, a sprinkle of goji berries and top with a passion fruit cut in half.

Pretty In Pink Smoothie Bowl

Ingredients

Smoothie

  • 1 Banana Frozen
  • 1 tablespoon Almond Butter
  • 160ml Almond Milk
  • 150g Fresh Raspberries
  • 1 Dragon Fruit
  • 3 Strawberries

Instructions

  • Place the frozen banana, almond butter, almond milk and fresh raspberries into a blender, blend until completely smooth.

  • Pour into a bowl and garnish with slices of dragon fruit and strawberries.

Heart Shape Pancakes

Ingredients

Pancakes

  • 120g Flour
  • 2 tablespoons Sugar
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 Egg
  • 250ml Milk
  • 2 tablespoons Butter

Toppings

Instructions

  • In a mixing bowl, whisk the flour, sugar, baking powder and salt together. Add the egg, milk and two tablespoons of melted butter and whisk.

  • Fill a piping bag with the mixture, heat a pan over a medium to high heat and brush with butter. Pipe heart shapes on to the pan, cook each side for 2 minutes, flip and cook the other side until golden brown.

  • Get creative with your toppings!

Sweet Strawberry Smoothie Bowl

Ingredients

  • 1 Frozen Banana
  • 200g Frozen Strawberries
  • A handful of Frozen Raspberries
  • 120ml Coconut Milk
  • 1 teaspoon Chia Seeds
  • A sprinkle of Desiccated Coconut
  • Dragon Fruit

Instructions

  • Add the frozen banana, frozen strawberries and the coconut milk to a blender, puree until smooth and transfer to a bowl. Top with chia seeds, desiccated coconut, dragon fruit and fruit.

Healthy Summer Smoothie Bowl

Ingredients

  • 35g Frozen Raspberries
  • 35g Frozen Strawberries
  • 35g Frozen Blueberries
  • 125ml Almond Milk
  • 3 tablespoons Greek Yogurt
  • Ice
  • 1 teaspoon Blueberry Powder

Toppings

Instructions

  • Place all of the ingredients in to a blender and process until a smooth consistency forms.

  • Pour in to a bowl and decorate with fresh fruit.

Pleasantly Purple Smoothie Bowl

Ingredients

Smoothie

Topping

Instructions

  • Tip the smoothie ingredients in to a blender and combine until smooth.

  • Tip in to a bowl and garnish with ingredients.

Raspberry & Coconut Smoothie Bowl

Ingredients

Smoothie

  • Frozen Raspberries
  • 1 Frozen Banana
  • Coconut Milk
  • 1 tablespoon Chia Seeds

Toppings

Instructions

  • Place the raspberries, banana, coconut milk and chia seeds into a blender and blend until smooth. Add more coconut milk if the mixture is too thick. Pour the smoothie into a bowl, garnish with oats, sesame seeds, sunflower seeds and fresh raspberries.

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.

Vegan French Toast With Caramelised Pear

Ingredients

Toast

  • 2 tablespoons Chickpea Flour
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Allspice
  • 120ml Almond Milk
  • A pinch of Salt
  • 1 tablespoon Vegan Butter
  • 4 slices of Bread

Caramelised Pear

Instructions

Toast

  • Combine the flour, cinnamon, allspice, milk and salt in a bowl. Heat the butter in a pan, dip a slice of bread in to the milk mixture making sure both sides of the bread are coated. Place on to the frying pan and fry on each side until golden brown.

  • Repeat with the remaining slices.

Caramelised Pear

  • Melt the butter in a frying pan, add slices of pears and cook both sides until browned. Add the sugar and a tablespoon of water to the pears, mix and continue to cook.

  • Tip in the vanilla with a pinch of salt and mix. Stack the french toast on a plate and top with caramelised pear slices. Drizzle with maple syrup and dust with cinnamon to serve.

Perfectly Pink Porridge

Ingredients

Toppings

Instructions

  • Tip the beetroot powder, oats, almond milk, grated apple, hemp seeds and maple syrup in to a pan and bring to the boil while stirring occasionally.

  • Reduce the heat and simmer until the desired consistency is achieved and add more milk if needed.

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!

Breakfast In Bed Smoothie Bowl

Ingredients

  • 120ml Coconut Milk
  • 125g Natural Yogurt
  • 1 Frozen Banana
  • 80g Frozen Strawberries
  • Cashews
  • Raspberries
  • Bee Pollen

Instructions

  • Place the milk, yogurt, banana and strawberries into a blender, blend until smooth then pour into a bowl. Top with cashews, raspberries and a sprinkle of bee pollen.

Raspberry & Coconut Smoothie Bowl

Ingredients

Smoothie

  • Frozen Raspberries
  • 1 Frozen Banana
  • Coconut Milk
  • 1 tablespoon Chia Seeds

Toppings

Instructions

  • Place the raspberries, banana, coconut milk and chia seeds into a blender and blend until smooth. Add more coconut milk if the mixture is too thick. Pour the smoothie into a bowl, garnish with oats, sesame seeds, sunflower seeds and fresh raspberries.

Acai Smoothie Bowl

Ingredients

  • 1 handful of Frozen Berries
  • 3 tablespoons Oats
  • 125ml Cashew Milk
  • 1/2 Banana
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Maple Syrup
  • 2 teaspoons Acai Berry Powder

Optional

Instructions

  • Place all the ingredients in to a blender and process until smooth.

  • Carefully spoon in to a bowl and garnish with nuts, fruit and yogurt.

Raspberry Chia Breakfast

Ingredients

Instructions

  • Add the coconut milk, syrup and vanilla extract to a bowl and whisk until combined. Add the chia seeds, whisk until combined and split the mixture in half into two separate bowls.

  • Drop a handful of raspberries into one bowl and use the back of a fork to mash the ingredients together until the raspberries have broken down.

  • Place both bowls in the fridge over night. When ready to eat, stir each mixture, add to a glass or jar (see picture) and top with fresh raspberries.

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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