Food

Ingredients

  • 3tbs olive oil
  • 2 onions finely chopped
  • 3 carrots finely chopped
  • 3 sticks of celery finely chopped
  • 3 cloves of garlic crushed
  • 500g bag of dried red lentils
  • 2 x 400g cans of chopped toma-toes
  • 2 tbsp tomato puree
  • 2 tsp oregano
  • 2 tsp thyme
  • 3 bay leaves
  • 1l of veg stock
  • 500g spaghetti
  • Nutritional yeast to serve

What to do

1. Heat the oil in a large saucepan and add the onions, carrots, celery and garlic.

2. Cook gently for 15-20 mins until everything is softened.

3. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are ten-der and saucy – splash in water if you need. Season.

4. If eating straight away, keep on a low heat while you cook the spa-ghetti, following pack instructions.

5. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese.

6. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.

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What you need

  • 1-2 frozen ripe banana
  • 4 tbsp cacao powder
  • 1 ripe avocado/sweet potato
  • 2-3 tbsp maple syrup
  • 1tsp lemon juice
  • 1tsp vanilla extract
  • Pinch of sea salt
  • Cocao nibs
  • Goji berries to decorate

What to do

1. Blend all ingredients plus 2 tbsp of chilled water, together in your food processor or blender until smooth.

2. Taste and adjust sweetness to taste.

3. Pour into small glass pots for serving and sprinkle with nips and berries.

4. Refrigerate for 1-2 hours prior to serving.

(Will keep refrigerated for up to 2 days)

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What you need

  • 1 frozen Banana
  • ½ Cup Unsweetened Almond Milk
  • 1 large handful Spinach
  • 1-2 Tbsp Peanut butter (smooth)
  • 1 Tbsp Hemp Powder or Hemp seeds shelled (Optional)

What to do

1. Place all the ingredients in a blender.

2. Blend until smooth and creamy.

3. Pour into glass and enjoy!

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What you need

  • 2 large fresh beets
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Olive Oil
  • 1 Tbsp Apple Cider vinegar
  • 1 Cup Black pitted Olives halved
  • Handful of Rocket
  • Salt to taste

What to do

1. Leaving the beetroots whole just removing leaves, place on a baking tray and place in a pre-heated oven (210C) for 45 mins or until cooked. You do not need to put any oil with the beets during cooking.

2. Once cooked, remove from oven and put them to one side until cool. Then remove the skin.

3. Thinly slice the beets using a mandolin or a potato peeler. The idea is to get the slices as thin a possible.

4. Place on a serving plate

5. Mix together the Maple Syrup, Apple Cider Vinegar, Oil in a small bowl or mug.

6. Add the rocket and pitted black olives to the serving plate with finely sliced beetroot then drizzle the marinade over add salt to taste and allow to stand for 10 – 15mins before serving.

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What you need

  • Chia base for each layer;
  • 30g of Chia Seeds
  • 150ml nut milk
  • dash of vanilla extract

  • Fruit addition for each layer;
  • 2 small bananas OR
  • 150g mango OR
  • 150g mixed berries

What to do

1. 1. Place your fruit and milk and vanilla in a blender

2. Once blended stir in chia seeds and pour into a small glass

3. Do not blend your chia seeds

4. Continue this for each layer and pour on top of each other

5. Place in fridge for 1-2 hours or over night to set.

6. Sprinkle with fresh fruit and granola.

7. Keep in fridge for 3 days

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What you need

  • 2 tsp of oil
  • 2 leeks
  • 8 pieces of Artichoke
  • 200g of Tenderstem Broccoli
  • 2/3 cup Cashews soaked
  • 2 Tbsp Nutritional Yeast
  • 1 tsp Salt
  • 1 tsp Lemon juice
  • 1 cup water
  • Black pepper to taste
  • Gluten free pastry

What to do

1. Roll out the dough to the size of the Quiche dish and then press down the bottom and sides and prick with a fork.

2. Pre-bake for 25 mins on the middle shelf of the oven. Then remove and set aside

3. Sauté the leek sin the oil for approx. 10min until soft. Make sue you stir often so that they don’t burn. Add the Broccoli. Cover and cook for another 5 mins

4. Blend together the remaining ingredients, Except Artichokes, pepper (that is Cashews through to water).

5. When blended mix with the leeks and broccoli and add the artichokes. Season with salt and pepper to taste. Then spoon the mixture into the Quiche dish.

6. Bake in oven unit golden brown about 40mins.

7. You can serve warm or cold.

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What you need

  • Marinateed roasted beets;
  • 2 medium beetroots
  • Olive oil
  • 2 tbsp English mustard
  • 2 tbsp caper berries
  • 2 tsp crushed fennel seeds
  • 2 tsp smoked paprika
  • Mushroom-less Duxelles;
  • 1 tbsp coconut oil
  • 1 large shallot finely chopped
  • 2 medium cloves garlic minced
  • 1/3 cup pecans
  • 1 tbsp roughly chopped fresh sage
  • 2 tbsp fresh thyme leaves
  • 1/2 tbsp tamari or soy sauce
  • 1 tbsp balsamic vinegar
  • sea salt and black pepper to taste
  • Beet Wellington;
  • 1 sheet of vegan puff pastry
  • Red Wine Reduction sauce;
  • 1 tsp coconut oil
  • 1 clove garlic minced
  • 1 cup red wine
  • 1 Cup vegetable broth
  • 2 tbsp brown sugar
  • 1 tbsp cornstarch whisked with 2 tbsp cold water

What to do

Roast the beetroot (for 1 hours)

1. Preheat the oven to 400 degrees gas mark 6.

2. Prick the beetroot a few times then wrap them in foil.

3. Roast in oven for 45 mins to 1 hour until just cooked through and then remove skin when cooler

Marinate the beetroot ( for at least 3 hours but can be overnight):

4. Slice the beetroots into slices about 1 cm thick, light coat in olive oil.

5. Toss together with the mustard, caper berries, fennel seeds, smoked paprika and a pinch of salt.

6. Place in airtight container and allow to marinate for at least 3 hours

Make the mushroom-less Duxelle:

7. Heat coconut oil in skillet. Add shallots and garlic and cook over medium heat unit soft, stirring to make sure the garlic doesn't burn about 7-9 mins.

8. Add the rest of the ingredients and cook for another couple of mins or until the pecans have softened slightly and adjust seasoning to taste.

Assemble the Wellington ( refrigerate for 30mins - 2 hours or overnight prior to 45min-1 hr bake):

9. Roll out the puff pastry to a rectangle don't roll too thinly.

10. Spread 1/2 the Duxelle mixture onto the pastry in an even layer leaving a couple of inches around the edges.

11. Remove the beetroot slices from the marinade brushing off any excess. Place the beetroot slices on top of the Duxelle mixture in 1 to 2 layers.

12. Top with the remaining Duxelle mixture.

13. Fold the long sides of the puff pastry over the centre of the mixture, then fold the short sides over that use moistened finger to seal. Try not to overlap too much as it will make the pastry too thick.

14. Gently transfer the beet wellington to a baking sheet lined with parchment paper. Whisk together the oil and the non dairy milk till it emulsifies and brush all over the pastry.

15. Refrigerate the folded beet wellington for at least 30 min to 2 hours

16. Heat the oven to 375 gas mark 5 and bake the beet wellington to 45 to 60 mins, until pasty is golden brown on the outside and firm to press.

Reduction sauce:

17. Warm the coconut oil in a small pan, add the minced garlic and cook until slightly softened about 3 mins

18. Add the red wine and vegetable broth and bring the mixture to a boil. reduce to a fast simmer and cook for about 10 -15 mins or until reduced by 1/2

19. Stir in the sugar and the cornstarch slurry, reduce to a gentle simmer and cook for about 5 mins or until thickened and shiny. Add salt and pepper to taste

Tip

The beetroot and the Duxelle can be made up to 2 days in advance

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What you need

  • 1 small handful of dried porcini
  • 2 sticks of celery
  • 2 red onions
  • 2 cloves of garlic
  • Olive oil
  • 100 ml white wine
  • 500 ml hot organic vegetable stock
  • 200 g mixed mushrooms
  • 100 g pistachios
  • 100 g almonds
  • 1 fresh red chilli
  • 1 lemon
  • 2 sprigs of fresh sage
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 handful of sourdough or ciabatta breadcrumbs
  • 2 tablespoons soft light brown sugar
  • 200 g fresh cranberries
  • 2 tbsp psyllium husk

What to do

1. Make the risotto base first. Soak the dried porcini in a little boiling water. Trim and finely chop the celery, and peel and finely chop the onions and garlic.

2. Heat a drizzle of oil in a large pan over a low heat. Add the celery and onion and cook for 10 minutes, until soft and sweet. Add the garlic and cook for another minute or two.

3. Turn up the heat and add the rice. Cook for a minute or so until you hear it snap, crackle and pop, then add the wine and stir until absorbed.

4. Drain the porcini, sieve and discard any grit from the liquid and add to the risotto pan, stirring until absorbed. Finely chop the porcini and add to the pan.

5. Add the hot stock, a ladleful at a time, stirring each one in until it has been completely absorbed, about 20 minutes. Stir as much as you can – this is what will make it creamy. Once the rice is al dente (when you break into a grain, it should be almost cooked through but still have a white fleck in the middle), transfer to a bowl to cool.

6. Preheat the oven to 190ºC/gas 5.

7. Fry the wild mushrooms in a little oil over a medium heat for 5 to 10 minutes, until they are just starting to crisp.

8. Toast, then bash the nuts into coarse pieces, or quickly pulse in a food processor.

9. Finely chop the chilli and finely grate the lemon zest. Pick and roughly chop all the herb leaves.

10. Once the risotto has cooled, add the breadcrumbs, chilli, lemon zest and chopped herbs, and psyllium husk season, and mix well.

11. Butter a 20cm loaf tin and line the bottom with greaseproof paper. Cook the sugar and the cranberries in a pan over a medium heat for 1 to 2 minutes, then tip into the tin and spread evenly. Pile on the nut-roast mixture and pack it down with the back of a spoon.

12. Cover the whole thing with foil and bake for 45 minutes, then remove the foil and cook for a further 15 minutes. Once it’s golden brown on top, remove the nut roast from the oven and leave to settle for 10 minutes.

13. Use a knife to loosen the tin, then place your serving platter or board on top. Cover your hand with a tea towel and courageously flip the whole lot over, then carefully lift the tin off. Serve with all the trimmings.

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What you need

  • 2 large Bramley Apples, thinly sliced
  • 50g vegan margarine, melted
  • 200g mincemeat
  • 4 sheets filo pastry
  • Grated zest 1 large orange
  • Grated zest of 1 lemon
  • 25g breadcrumbs
  • 50g walnuts
  • 1tbsp coconut sugar
  • 1 tbsp icing sugar
  • 1/2 tsp mixed spice
  • 1/2 tsp cinnamon
  • 50g flaked toasted almonds
  • Dairy free ice cream to serve (e.g. Swedish Glace)
  • or dairy free custard (Oatly)

What to do

1. Pre-heat the oven to 180ºC

2. Place your thinly sliced apple in a bowl and add the coconut sugar, spices and zest and stir so evenly spread.

3. In another bowl mix together the almonds and breadcrumbs

4. Pre-heat the oven to gas mark 4, 350ºF (180ºC)

5. Now lay out one sheet of filo onto a a baking sheet which has been lined with baking paper.

6. Grease the filo with your melted vegan margarine and sprinkle with 1/4 of the almond and breadcrumb mixture. Repeat this 3 more times.

7. Then on the 4th layer of filo spread your apple mixture horizontally in the middle of your filo.

8. Dollop your mincemeat over the apple making sure there is an even spread.

9. Take the bottom edge of your strudel and fold it over the apple and do the same with the top edge to create a roll.

10. Tuck the ends under until you are happy with your strudel shape

11. Bake in the oven for 30 mins until the apple is cooked and the strudel is golden

12. If you want to, you can make the strudel in advance and bake it when you want to serve it

13. Or you can cook it in advance and re heat in the oven to warm at the same temperature for 10 minutes. Sprinkle with the icing sugar before serving.

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What you need

  • Makes 12
  • Prep Time: 5 minutes
  • Cooking Time: 15-20 mins
  • 115g self raising flour
  • Pinch salt (fine)
  • 8 pieces of Artichoke
  • 280 ml nut milk ( I have used soy and oat milk & both worked fine)
  • 60ml aquafaba whisked until bubbly
  • 12 tsp coconut oil for your muffin tin

What to do

1. Preheat the oven to 220 degrees

2. Put 1tsp oil in each muffin hole and place in oven to heat up

3. Meanwhile mix flour and salt together throughly

4. Add whisked aquafaba and nut milk to flour and salt

5. For ease pour mixture into a pouring jug

6. Once oil has heated in the oven pour in your mixture which should sizzle.

7. I find that pulling the oven rack out and doing this whilst the tray is still in the oven is quickest so that you do not loose the heat of the oil or the oven

8. Cook for 20 mins

9. Do not open the oven whilst cooking as they will collapse!

Tip

Hot oven and hot oil create great Yorkshire puddings!

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What you need

  • Serves 8 - 10
  • For Log:
  • 1 cup + 1 tablespoon self raising flour
  • 2 tbsp raw cocoa powder
  • 1/2 tbsp baking powder
  • 1/4 tsp fine salt
  • 1/4 tsp ground cinnamon
  • 1/3 cup soft brown sugar or coconut sugar
  • 3 tbsp coconut oil
  • 2 tbsp mashed banana
  • 3/4 cup cold coffee ( I made espresso and added water)
  • 1 tsp vanilla extract
  • For Chocolate Frosting:
  • 100g vegan margarine
  • 1 tsp vanilla extract
  • 1/4 tsp fine salt
  • 1/4 tsp cinnamon powder
  • 1/2 cup raw cocoa
  • 1 cup sifted icing sugar
  • 1 large piece of parchment paper for rolling cake
  • 1 tbsp raw cocoa, extra
  • 1 tbsp icing sugar, extra
  • Holly leaves for decorating cake

What to do

1. Preheat oven to 180C / 350F.

2. Line a 9” by 9” square pan with baking paper and spray lightly with non stick spray.

3. Sift together the flour, cocoa, baking powder salt and cinnamon into a medium sized bowl.

4. Stir in the sugar.

5. Combine oil, coffee, banana and vanilla in a separate measuring jug. Mix the wet ingredients in the measuring jug with the dry ingredients in the bowl, until just combined.

6. Pour batter into prepared pan and bake for 4 to 5 minutes till done. The edges of the cake will have pulled away from the sides of the pan.

7. Remove from oven and allow to cool for around 5 minutes. Turn out of tin onto a piece of baking paper and start rolling the cake up like a swiss roll with the paper.

8. Leave to cool completely.

Frosting Method:

1. Beat sugar, margarine and cocoa till light and fluffy

2. Beat in cinnamon, vanilla extract and salt.

3. If too runny add more cocoa powder until you are happy with the texture

4. Place in fridge to chill for 30 mins

Assemble Cake:

1. Carefully unroll the cake and remove the paper.

2. Start spreading the the frosting and rolling up the cake.

3. Spread all over the outside of the cake and score with a fork to resemble a log

4. Combine the cocoa and icing sugar together and sift over the cake. Decorate with berries and holly.

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