Chocolate Mousse (aquafaba)

I already have a couple of chocolate mousse recipes on my channel but none using aquafaba (chickpea water). This recipe is light and fluffy, great for a dinner party.
Course: Dessert
Keyword: chocolate mousse, dairy free, egg free, vegan mousse

Ingredients

  • 3/4 cup aquafaba (chickpea water) unsalted
  • 2 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 1 tbsp plant milk
  • 2 tbsp coconut sugar or sweetener of your choice
  • handful of cacao nibs/chocolate drops
  • pinch of pink/sea salt
  • 200 g dark chocolate

Instructions

  • Drain the liquid from the chickpeas. This should be about 3/4 - 1/2 cup of liquid. Add to a large bowl with the cream of tartar. Whisk for 5 minutes continuously until its thick and fluffy.
    Add the sugar. Whisk for another 5 minutes until the aquafaba forms stiff peaks.
    Malt the chocolate in a bain marie or slowly in a microwave (10-15 seconds then mix, repeat until melted).
    Pour into the aquafaba and add the milk. Fold them together to form a thick mousse. Its important to fold as mixing will knock the bubbles out of the mousse. Add a handful of cacao nibs or chocolate drops. Fold in then spoon into ramekins.
    Sprinkle the top with nibs/drops and refrigerate for 1 hour (minimum). Serve straight from the fridge. Enjoy!

Video

Notes

TIP: Use unsalted aquafaba. I served it into two lager bowls but this could easily serve 4 into smaller ramekins. Use dark chocolate as I found the milk chocolate version wasn't as rich.

Cream of Tomato Soup with Mixed Beans

This is an easy, cheap yet rewarding recipe that's great served as a starter or main course. Creamy and rich this soup is a winter warmer and goes perfectly with fresh bread.
Course: Appetizer, lunch, Main Course, Soup
Keyword: dairy free, tomato soup

Ingredients

  • 2 500g packs of passata 2 tins of chopped tomatoes
  • 1 tin mixed beans drained
  • 2 medium onions finely chopped
  • 1 veg stock cube
  • 2 cloves garlic minced
  • 250 ml soya cream or use Oatly or coconut cream
  • 1 tbsp coconut sugar or sugar of your choice
  • 2 tbsp tomato puree
  • 1/2 tsp pink/sea salt
  • 1 tsp sage
  • 1 tsp basil
  • season with black pepper I like a lot.

Instructions

  • Serves 4-5.
    To a pan on a medium head add 2 tbsp of oil (I use olive) and fry the onions for 3-4 minutes until they are soft and translucent. Add the garlic and heat for a minute then pour in the passata, herbs, salt, pepper and add the stock cube. Keep mixing the soup to combine the ingredients (you want it hot enough to simmer).
    Pour in the cream (save a little to decorate the top) and add the drained mixed beans. Mix together then add the sugar and tomato puree.
    Turn down the heat and simmer for 10 minutes. Serve with a drizzle or cream and fresh basil. Enjoy!

Video

Notes

TIP: Chop the onion finely so it cooks faster and leaves the soup with a smoother texture. I used passata but you can use tomato juice or chopped tomatoes. If using chopped tomatoes you'll need to blend them first to a fine liquid. If you want a traditional cream of tomato soup leave out the beans.

Wholegrain Fruit Crumble

This is a great dessert to have after a roast dinner or in Autumn/Winter. My version uses wholegrains and no refined sugars. So healthy you can have it for breakfast (which I did). With added spices and dried mixed fruit it gives the crumble a Christmas/Winter taste.
Course: Dessert
Keyword: apple crumble, wholegrains

Ingredients

Filling

  • 2 Bramley apples (peel if you wish) cored & sliced thinly
  • 1 pear cored & thinly sliced
  • 50 g mixed dried fruit
  • 75 g raspberries
  • 1 tsp mixed spices 1/2 tsp on each of the two layers

Crumble

  • 80 g vegan spread or coconut oil
  • 100 g wholemeal flour
  • 1 tsp mixed spices
  • 50 g coconut sugar (gives caramel taste) or sweetener of your choice
  • 70 g oats
  • pinch of pink/sea salt

Instructions

Filling

  • Preheat oven to 180oC/355oF.
    Brush an oven proof dish with a little of the vegan spread and set to one side.
    Core the apples and pear then cut into thin slices. I like to leave the skins on but you can remove them. Layer the dish with half the apple, pear, mixed fruit and raspberries. Sprinkle with 1 tbsp sugar (I used coconut) and 1/2 tsp mixed spices.
    Repeat with another layer then set to one side.

Crumble

  • In a mixing bowl add the flour, oats, sugar, salt, spices and spread. Mix together then use your hands to rub the spread into the dry mix. Pour over the fruit and press down gently.
    Bake for 40-45 minutes making sure the top doesn't burn. If it starts to burn cover with tin foil. I like to slow bake the crumble so the fruit steams to cook. To check if it's ready push a kebab/think knife into the centre and it should easily go through. If the fruit is too firm turn down the heat a little and bake for another 5-10 minutes.
    Enjoy with non dairy cream, custard or ice cream.

Video

Notes

TIP: I used ready mixed spices (nutmeg, ginger, cinnamon, cassia, coriander seeds, caraway and clove) but normally I'd use a mix of cinnamon, ginger and nutmeg. You can use as much or as little as you'd like depending on your preference.

Cranberry, Cheese & Sausage Parcel

One time I was cooking a roast dinner & hadn't thought about what I'd serve with the veg. With the ingredients I had in the fridge I created this really simple & quick recipe. My guests loved it & thought I'd spent ages making it. This is great for when you don't have a lot of time but want something impressive to serve.
Course: Appetizer, Main Course, Side Dish
Keyword: sausage parcel, vegan christmas
Servings: 2 people

Ingredients

  • 2 squares vegan puff pastry Buy the one made with oil not butter
  • 2 tbsp cranberry sauce
  • 2 sausages I used Linda McCartney
  • 2 cubes cheese

Instructions

  • Let the pastry sit at room temperature for 20 minutes so it's easier to mold.
    Cut out two (or more, depending on servings) squares of pastry (approx 14-15cm square). Put 1 tbsp of cranberry sauce in the centre. Roll a sausage into a ball & place on top of the cranberry. Cut a small piece of cheese and place on top of the sausage.
    Like a parcel bring the corners together (see video) and pinch to seal. It should end up looking a bit like a pyramid. Pop on a greased baking tray. Brush with plant milk and bake for 15-20 minutes until golden brown.
    I like to serve with gravy but they're great on their own. Enjoy!

Video

Notes

TIP: Let the sausages defrost or cook for 1 minute in the microwave. Make sure the edges of the pastry are pinched and sealed together or you'll find the sauce leaks out.

Chocolate Chilli & Brandy Pudding

With Christmas fast approaching this is a show stopping dessert to serve on Christmas day. Rich, creamy with a hit of brandy then a kick of chilli.
Course: Dessert
Keyword: chocolate pudding, christmas

Ingredients

Filling

  • 150 g cashews unsalted-soaked-drained (soak overnight or 30 minutes in just boiled water)
  • 200 g dark chocolate
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 3/4 cup plant milk
  • 40 ml brandy optional
  • 1/2 tsp chilli powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup agave/maple/fruit syrup
  • pinch of pink/sea salt

Base

  • 100 g vegan biscuits
  • 2 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1 tbsp maple/agave syrup

Instructions

Cream effect on top

  • The best way to get the look of cream on top is to melt white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly.

Filling

  • Pour the drained cashews into a blender and add the milk, vanilla, lemon juice and syrup. Blend until you have no lumps. This can take a few minutes depending on your blender.

    Melt the chocolate in a bain marie or gently in the microwave and pour into the cashew cream. Add the brandy and blend for a minute. Give the blender cup a shake (or wipe down the sides) and add the chilli, ginger, salt and cinnamon. Blend again until all the ingredients are combined.

    Using a bowl (check the size and capacity) line it with clingfilm. Pour in the chocolate mix and gently shake/tap the sides to remove any air bubbles. Pop in the freezer for at least 3 hours. I left mine overnight. You need it to be semi frozen to add the base.

Base

  • Blend the biscuits to crumbs then add the oil, syrup and vanilla. Blend again until all ingredients are combined.

    Remove the pudding from the freezer and cover the bottom with the crumb mix and press down firmly to create a base. Pop back in the freezer for an hour to set.

    When you're ready to serve your pudding let it sit at room temperature for 20 minutes to defrost slightly. This will help it come away from the bowl. Place a plate over the bowl and turn upside down. Tap the sides and shake until the pudding comes free from the bowl. Remove the clingfilm.

    To get the dripping cream look melt (50g) white chocolate and let it sit for a minute to cool. Make sure the pudding is still slightly frozen as it will set the chocolate as it pours down the sides. Mix the chocolate and pour into the centre. Do this slowly or it can look messy. Using the back of a spoon move the chocolate to the sides so it runs down slowly. Allow the chocolate to set and the pudding to fully defrost for 20 minutes at room temperature. Decorate with holly and red berries.

Video

Notes

TIP. Line a bowl with clingfilm to make it easier to remove. I let mine sit for 15 minutes before tipping upside down onto a plate.

Spiced Bread Pudding (Wholemeal Bread)

Bread pudding is a great dessert for the colder months as it's wholesome and filling. Traditionally you'd use white bread (which you still can) but I like to wholemeal as it's healthier. You get a malty taste using wholemeal. This is a great recipe for Christmas because of the mixed dried fruit and spices. Serve hot with non dairy cream.
Course: Dessert
Keyword: bread pudding, christmas, dairy free, egg free, winter

Ingredients

  • 400 ml coconut milk 1 tin - shake before opening
  • 150 ml plant milk I used soya for its creamy taste
  • vegan butter/spread
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 50 g mixed dried fruit
  • handful of flaked almonds
  • pinch of sea/pink salt
  • 4 tbsp agave/maple/fruit syrup
  • 1 tsp vanilla extract
  • 12 slices bread remove crusts

Instructions

  • Preheat oven to 180oC/355oF. Serves 4-6
    In jug mix the milks, spices, salt, vanilla and syrup (it doesn't matter if it doesn't mix together fully). Set aside then spread each slice of bread with butter and cut in half.
    Using a medium sized oven proof dish coat with the spread (stops it sticking) then layer the dish with half the slices of bread. Sprinkle over half the almonds and dried fruit. Pour over half the milky mix and repeat with another layer.
    Using your hand or the back of a spoon gently press down the bread so it soaks up the liquid.
    Pop in the oven for 30 minutes or until golden brown. Serve straight away with custard, cream or ice cream.

Video

Notes

TIP: Don't worry too much about buttering the bread evenly. Why not soak the dried fruit in a little brandy overnight for a alcoholic kick. If you have black salt add a pinch to the milk mix for a traditional eggy taste.

Toad in the Hole (Spelt with Onion & Rosemary) & (Traditional)

I've not had toad in the hole (sausages in batter) since I went vegan. While looking for recipes I realised there aren't many and the ones that exist weren't very good. So, I created my own recipe. Originally I made the spelt recipe but it didn't look like a traditional toad in the hole. The taste and smell were incredible but I wanted it to rise and not look so dark. By experimenting with different ingredients I found out using white flour helps it rise. You can choose your favourite.
Course: Main Course
Keyword: egg free, toad in the hole, vegan toad in hole
Servings: 2 people

Equipment

  • Medium oven proof dish

Ingredients

Spelt with Onion & Rosemary

  • 3 sausages I used Meatless Farm (Sainsburys)
  • 100 g spelt flour
  • 30 g gram flour chickpea flour
  • 2 tsp baking powder
  • 1 tbsp rosemary
  • 1 medium onion chopped
  • 1/2 tsp black salt gives egg taste
  • 100 ml aquafaba chickpea water
  • Veg oil

Traditional Version

  • 3 sausages
  • 100 g self raising white flour
  • 30 g gram flour
  • 1 tsp baking powder
  • 1/2 tsp black salt
  • 100 ml aquafaba
  • 250 ml plant milk unsweetened

Instructions

  • Preheat oven to 220oC/428oF. Serves 3-4

    Both versions use the same method.
    Make sure your oven is preheated to the temperature. In a medium sized oven dish pour in some oil just covering the bottom and place in the oven for ten minutes. It's very important the oil in the dish is smoking hot so that the batter cooks properly.

    While the oil is heating pour the milk and aquafaba into a large bowl and whisk for a couple of minutes until fluffy. Sift in the flours and baking powder. Add the salt (rosemary & pepper optional) and whisk until you have a batter.

    Take care removing the dish from the oven and work as fast as you can to get the ingredients back in the oven. Add the sausages (onion optional) and pour over the batter to just cover the sausages. Do not use too much batter or the sausages will be hidden under the batter when it rises.

    Pop back in the oven and bake for ten minutes. After ten minutes turn down the heat to 200oC/392oF and bake for a further 15-20 minutes until golden brown. Serve with your favourite veg and lots of gravy.

Video

Notes

TIP: Its important to get the oil smoking hot when you add the ingredients. The heat helps the batter rise. Be careful as it's VERY hot! My traditional recipe batter raised and covered the sausages. I got a spoon and moved the batter away from the sausages exposing them. When the dish comes out of the oven the batter will shrink slightly.

Triple Chocolate Cheesecake

This recipe has been extremely popular so it's only fair I share it. While the video may look complicated once you have soaked the cashews overnight and the bits where you leave the layers to set in the freezer its actually really easy. This cheesecake is not only stunning and you'd never guess it was dairy free but its absolutely delicious. Not as healthy as my other creations but miles healthier than a regular cheesecake that is full of saturated fat and sugar. My cruelty free version is full of plant goodness, protein, fiber and is gluten free.
Course: Dessert
Keyword: triple chocolate cheesecake, vegan cheesecake
Servings: 8 slices

Ingredients

Base

  • 150 g almonds raw - unsalted
  • 6 dates pitted & soaked in water - drained
  • 1/2 tsp pink/sea salt
  • 1 tbsp coconut oil
  • 1 tbsp coconut sugar or sugar or your choice

Dark chocolate layer

  • 100 g dark chocolate melted
  • 160 g pre-soaked cashews drained
  • 2 tbsp maple/date/agave syrup
  • 1/4 cup plant milk
  • 1 tsp vanilla extract

White chocolate layer

  • 160 g pre soaked cashews - drained
  • 1/4 cup plant milk
  • 1/2 tsp vanilla extract
  • 100 g vegan white chocolate

Milk chocolate later

  • 160 g pre soaked cashews - drained
  • 1/4 cup plant milk
  • 100 g vegan milk chocolate

Instructions

Prep

  • 300g of unsalted raw cashews. Soak overnight in water or for 1/2 hour in just boiled water. Drain before you use them. Divide into 3 equal portions (160g approx per layer)

Base

  • Blend all the ingredients in a food processor until you have a sticky crumb like mixture. Press firmly into a 6/7” loose base cake tin. Use a spoon to start and then the bottom of a glass to get an even finish. Set aside in the freezer to let it set quicker.

Method for all three layers

  • Add the cashews, milk, vanilla and syrup into a blender and blend for a few minutes until you have a lump free cream. If you have trouble with the mixture being too thick to blend add a little more milk. Melt the dark chocolate and add it to the cream. Blend again until combined. Pour over the base and tap the sides gently of the tin to get an even level layer. Make sure the sides of the tin above the dark chocolate are clear or it will effect the look of the finished cake. Pop in the freezer for 45 minutes to set.

White chocolate layer

  • Repeat as you did with the dark chocolate layer, adding the the melted white chocolate after you have blended the cashews and milk. Pour over the semi frozen dark chocolate layer and pop back in the freezer for 30-45 minutes.

Milk chocolate layer

  • Repeat as you did with the first 2 layers. Pop in the freezer for at least an hour to help everything set. Remove from the freezer 20-30 minutes before serving and let it defrost at room temperature. The cheesecake sets really well once removed from the freezer and can be stored in the fridge for up to a week. Decorate with grated chocolate and a drizzle of melted chocolate.

Video

Notes

TIP. I like my recipes to be quick and easy so often find short cuts but with this recipe you must let the cashews soak for a good few hours or overnight to get a really creamy texture.

Avocado & Chickpea Gratin

When I was in Spain a few years ago my favourite dish at a popular restaurant was avocado gratin. This was before I was vegan. I wanted to recreate the dish and this is incredibly similar and delicious. I added chickpeas for fiber and protein and by using wholemeal or gluten free flour it's far more healthier. This dish could serve two as part of a main course or starter but I decided to treat myself and eat the lot.
Course: Appetizer, lunch, Main Course, Side Dish
Keyword: avocado gratin

Ingredients

  • 1 medium-large avocado - cut in half & de-stoned 1 per person
  • 1 tbsp tomato puree
  • 1 tin chickpeas drained
  • generous pinch of pink/sea salt
  • 1 clove garlic chopped
  • 2 tbsp nutritional yeast
  • 30 g vegan cheese extra to grate on top
  • 50 g wholemeal flour or gluten free flour
  • black pepper to taste
  • 40 g vegan butter/spread
  • 435 ml plant milk unsweetened

Instructions

  • Preheat oven 200ºC/392ºF

    In a saucepan on a medium heat add the flour, butter, salt, pepper, milk and nutritional yeast. Whisk for a minute until combined. Now add the cheese and whisk again. Add the tomato puree and turn up the heat whisking continuously until you have a thick, creamy, lump free sauce. Turn off the heat and in an oven dish pour in the chickpeas, add the avocado and sprinkle with garlic. Pour over the sauce and top with a generous helping of grated cheese. I like a lot of black pepper so added more before popping in the middle of a preheated oven for 20 minutes.

    The dish and contents will be very hot so take care. Serve straight from the dish or with vegetables on the side like I did.

Video

Notes

TIP: If the sauce seems a little thick just add a dash of water or more milk and whisk in until you get the desired result.

Protein & Chocolate Waffles (Gluten Free)

Waffles seem like a naughty rare treat for breakfast but my versions are made with gluten free or wholemeal flour, protein and no added sugar (sweeten with maple syrup, fruit and yoghurt). They're easy to prepare and so filling. Why not make a large batch and freeze them. The great thing about this recipe is you can make 2 chocolate and 2 protein waffles or adjust the ingredients and have 4 of the same. Also add maple syrup if you have a sweet tooth or extra protein if you're a gym goer. You can use a waffle maker but I'm using a silicone mold from amazon. It was around £4 and is brilliant.
Course: Breakfast, lunch
Keyword: gluten free waffle, protein waffle, vegan waffle, waffle
Servings: 4 waffles

Ingredients

Protein Waffles

  • 1 cup gluten free flour I like brown rice flour
  • 1/2 tsp vanilla extract
  • 3/4 cup plant milk
  • pinch of sea/pink salt
  • 1 tbsp sultanas or dried fruit of your choice
  • 1 tbsp protein powder
  • 1 tsp oil I like avocado or coconut
  • generous pinch of cinnamon

Chocolate Waffles

  • 1/2 cup gluten free flour
  • 1/2 tsp vanilla extract
  • 1 tbsp chia seeds
  • pinch of sea/pink salt
  • 1 tbsp cacao/cocoa powder
  • 3/4 cup plant milk
  • 1/2 tsp baking powder
  • 1 tsp oil

Instructions

Protein Waffles

  • Method
    Put all the dry ingredients and sultanas in a jug and whisk together. Add the oil, milk and vanilla and whisk until combined, if the batter is too thick add a little more milk. Pour into 2 molds and prepare the chocolate batter.

Chocolate Waffle

    Add all dry ingredients, add extra protein powder if you wish. Whisk together then add the wet ingredients and whisk again. Pour into other half of mold and bake in the centre of the oven for 15 minutes.

      Video

      Notes

      TIP: Grease mould before pouring in batter to stop waffles sticking.

      Chocolate Orange & Ginger Tart

      I've done lots of savory recipes for my roast dinner collection. So, Now this is the first one for desserts. Its an easy recipe to make and requires no baking. This is so smooth and rich and would be great for Thanksgiving/Christmas or anytime.

      I've done lots of savory recipes for my roast dinner collection. So, Now this is the first one for desserts. Its an easy recipe to make and requires no baking. This is so smooth and rich and would be great for Thanksgiving/Christmas or anytime.
      Course: Dessert
      Keyword: dairy free, vegan chocolate, vegan christmas, vegan tart

      Ingredients

      Crust

      • 300 g vegan ginger nut biscuits
      • 3 tbsp coconut oil
      • 2 tbsp cacao/cocoa powder

      Filling

      • 1 tbsp orange oil
      • 230 g vegan chocolate dark or milk
      • 220 ml coconut cream
      • pinch of sea/pink salt

      Instructions

      Crust

      • Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.

        Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.

        Place the biscuits and cacao in a blender and blend until you have crumbs. Add the (liquid) coconut oil and blend until combined.

        Pour into you tin and press down firmly with your fingers creating a crust with a dip in the centre for the filling. Pop in the fridge while you prepare the filling.

      Filling

      • Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.

        Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.

        Enjoy!

        Pour the cream into a saucepan, add the salt and turn the heat on low. Stir until it starts to simmer. Add the orange oil and stir together. Melt the chocolate in the microwave or break into chunks and add to the cream. Keep stirring until you have a chocolate sauce.

        Get your crust from the fridge and gently pour in the chocolate. Give the tin a gentle shake/tap to remove any bubbles. Pop in the fridge for 4 hours to set.

        Enjoy!

      Video

      Notes

      TIP: I used a long tin 14"x5" but you can use a round flan tin if you wish. I always use a loose based tin to make it easier to remove the tart. When you press the crumbs into the tin use your fingers to create the crust so the filling has a well to pour into. I melted the chocolate before putting into the cream but you can add chopped chocolate directly into the cream and melt on a very low heat.

      Maple Syrup & Rosemary Glazed Parsnips

      I love a roast dinner so decided to put together a set of videos showing how I make each part. These parsnips are are slightly sweet and the rosemary brings out the flavours. The sightly caramelized taste means they'll stand out when served with your roast dinner. No need to use honey.
      Course: Main Course, Side Dish
      Keyword: maple parsnips, roast parsnips, vegan christmas

      Ingredients

      • 4 large parsnips peeled and cut in half
      • 2 tbsp maple syrup
      • pinch of pink/sea salt
      • 1 tbsp rosemary
      • vegetable oil

      Instructions

      • Preheat oven to 200oC/392oF. Serves 3-4

        Peel the parsnips and cut off the ends. Slice in half and boil with a pinch of salt for 2 minutes.

        While the parsnips boil pour vegetable oil into a roasting tin (just enough to coat the base of the tin) and add the syrup and rosemary. Stir so all the ingredients are combined.

        Drain the parsnips and place them in the tin with the oil. Make sure each parsnip is coated in the glaze.

        Roast for 40 minutes turning halfway through. After 40-45 minutes they will be golden brown. Enjoy!

      Video

      Notes

      TIP: By boiling for 2 minutes it keeps the parsnips soft inside as sometimes they can be dry. Do not boil for more than 2 minutes as they will be too soft.

      'Turkey' & Cranberry Slices

      A traditional roast has the meat as the centre piece. I always worried my roasts lacked the wow factor but now this is a great addition to your roast/Christmas dinner.
      Course: lunch, Main Course, Snack
      Keyword: vegan christmas, vegan roast, vegan turkey

      Ingredients

      • 130 g chickpeas drained
      • 70 g cashews soaked over night in water or 15 minutes in just boiled water. Drain before use.
      • 100 g oat flour I make my own by blending 100g oats in my blender to a fine flour.
      • 50 g dried cranberries
      • 150 ml plant milk unsweetened
      • 120 g vital wheat gluten amazon or health stores
      • 4 tbsp nutritional yeast
      • 4 tbsp olive oil
      • 1 tsp onion powder
      • 1 tsp garlic powder
      • 1/2 tsp pink/sea salt
      • season with black pepper
      • 2 tbsp chicken seasoning available from most supermarkets.

      Instructions

      • To a blender/food processor add the milk, chickpeas, oil and cashews. Blend until you have a creamy liquid. A few small fine lumps are fine, these add to the texture. Add the vital wheat gluten, oat flour, onion & garlic powder, salt, pepper, seasoning and nutritional yeast.

        Blend until the mixture turns to dough. Keep blending for 2-3 minutes. If the mixture is too wet add a little more vital wheat gluten.

        In a large bowl add the cranberries and dough. Kneed the dough so that all the cranberries are combined into the dough. Shape into a small loaf/joint and wrap in parchment paper and then foil.

        Place in a steamer and steam for 1 hour and ten minutes. Serve immediately with lots of gravy.

        Enjoy!

      Video

      Notes

      TIP: Once the joint is steamed you can serve it straight away or cut into slices and shallow fry for a crispier texture. The leftovers will be great for salads or in sandwiches.

      Yorkshire Puddings

      Over the past 3 years as a vegan I've tried and failed to make a Yorkshire pudding that looks and tastes as good as a regular one. Using bits of recipes I've seen online I finally created a Yorkshire pudding that I think is better than the original. Crispy, eggy with a soft centre. I could eat these on their own.
      Course: Main Course
      Keyword: dairy free, egg free, vegan roast, vegan yorkshire puddings, yorkshire puddings

      Ingredients

      • 100 g self-rising flour
      • 30 g gram flour chickpea flour
      • 1 tsp baking powder
      • 250 ml plant milk unsweetened
      • 100 ml aquafaba chickpea water
      • 1/2 tsp black salt needed for egg taste
      • vegetable oil

      Instructions

      • Preheat the oven to 220oC/428oF

        Using a muffin tin pour a little oil (1 tsp approx) into each well. Place in the oven for 10 minutes. It's very important the oil is smoking hot before pouring in the batter.

        To a large bowl add the milk and aquafaba. Whisk for a minute until bubbly. Now, sift in the gram and self-rising flours. Add the salt and whisk for 2 minutes. Pour into a jug ready for the oven.

        Please take care when removing the tin from the oven and place on a heat proof surface.

        The oil should be smoking hot.

        Pour in the batter leaving a slight gap at the top. You need to work fast or the puddings won't rise. Place back in the oven and bake for 10 minutes. Turn the heat down to 190oC/374oF and cook for a further 15-20 minutes until golden brown.

        Enjoy!

      Video

      Notes

      TIP: There's an art to getting the puddings to come out perfectly. You must use a muffin tin and make sure the oil is smoking hot when it comes out the oven. Pour in the batter and get back in the oven as soon as you can. If you spend too much time they won't rise. Mine came out with a peaked centre but they sank once they were removed from the tin. When you take them out the oven you can use a spoon to push the centre in to get the traditional shape.

      Seitan 'Chicken' Stuffed Joint

      I love a roast dinner so decided to put together a set of videos showing how I make each part. This is a showstopper which you can serve up as the centre piece of your roast or Christmas dinner. It's easy to make and can be frozen.
      Course: Main Course
      Keyword: seitan, vegan roast
      Servings: 1 family

      Ingredients

      • 200 g chickpeas drained
      • 100 g oat flour I blend normal oats in the food processor to a fine flour
      • 150 ml plant milk unsweetened
      • 120 g vital wheat gluten amazon or health stores
      • 4 tbsp nutritional yeast
      • 4 tbsp extra virgin olive oil
      • 1 tsp garlic powder
      • 1 tsp onion powder
      • 1 tsp pink/sea salt
      • black pepper
      • 2 tbsp chicken seasoning Most supermarkets sell this
      • 1 pack stuffing mix 170g

      Instructions

      • Prepare your stuffing so it can cool while you make the seitan.

        To your food processor add the milk, chickpeas, vital wheat gluten, oat flour, salt, pepper, onion and garlic powder, nutritional yeast and chicken seasoning.

        Blend for a couple of minutes until all the ingredients are combined. You may have to use a spatula to scrape the sides and reblend. Add a little more vital wheat gluten until it forms a dough. Now add the oil. Blend for 2-3 minutes to help the dough form the meaty textures.

        Roll out flat into parchment paper and fill the centre with the stuffing. Do not overfill. Roll up the sides and seal the seitan around the stuffing.

        Now, wrap tightly (like a parcel) the parchment paper around the joint. Place the parcel on tin foil and wrap again.

        Steam for 1 hour and twenty minutes turning halfway through.

        Serve hot! Why not add the joint in with your roast potatoes and cook for another 20 minutes to bring out the flavours.

        Enjoy!

      Video

      Notes

      TIP: Once steamed you can serve straight away or for a more meaty experience you can roast the joint in a little oil for 20 minutes. With the leftover half I sliced thinly and fried them. I used packet stuffing to make this recipe super easy but when I make another one I'll be making my own stuffing.

      Roast Potatoes

      I love a roast dinner so decided to put together a set of videos showing how I make each part. I was surprised at how many people who don't know how to make roast potatoes or think you can only get them crispy using duck fat. My Mum always uses Maris Piper as the taste is great and they come out super crisp.
      Course: Main Course, Side Dish
      Keyword: cripsy potatoes, roast potatoes

      Ingredients

      • 1 kg Maris Piper potatoes Peeled and cut into smaller pieces
      • vegetable oil
      • generous pinch of pink/sea salt

      Instructions

      • Preheat the oven for 10 minutes. Meanwhile peel the potatoes and cut into smaller chunks. Cover with cold water and bring to the boil. Boil for 5 minutes.

        While the potatoes are boiling pour the oil into a roasting tin (cover the base with oil) then place in the oven.

        Drain the potatoes and put (using tongs) the white potatoes back into the pan you boiled them in. Shake the pan vigorously so the potatoes have a fluffy outer coating.

        The total cooking time for the potatoes is 60 minutes. By coating every 20 minutes it keeps them crisp and full of flavour.

        Carefully remove the hot oil from the oven and add all the potatoes with a generous pinch of salt. Using a large metal spoon coat eat potato in oil. Roast for 20 minutes.

        After 20 minutes coat the potatoes in oil again. Place back into the oven for another 20 minutes.

        After 20 minutes remove and coat for one last time in oil. Pop back in the oven for 20 minutes or until golden brown.

        Carefully remove the cooked potatoes from the oven and using tongs place on a serving dish or plates.

        Turn down the heat a little and any leftover potatoes can go back in the oven to keep hot. Don't be surprised if you or your guests go back for a second or third helping.

        Enjoy with gravy.

      Video

      Notes

      TIP: Don't boil for more than 5 minutes or the potatoes will fall apart. By bashing them around the pan it creates a fluffy potato which absorbs the oil and goes super crispy. I don't bash the sweet potatoes as they won't go crisp.

      Lime & Chilli Tart

      I'm always trying to think up new and unusual recipes. I wanted to make a fully raw superfood treat and this is packed with plant goodness but feels like a naughty treat. With almonds, oats, avocado, turmeric and spirulina this fresh, creamy citrus tart is so good for you and you wouldn't know it was dairy free. I think you'll either love or hate the colours but everyone will LOVE the taste. Great on a warm day with herbal tea or an iced coffee.
      Course: Dessert, sweet treat
      Keyword: chilli, lime tart, vegan tart
      Servings: 8 slices

      Equipment

      • loose base mini tart tins or make one larger one.

      Ingredients

      Base

      • 60 g almonds
      • 60 g oats
      • 1 tsp turmeric
      • 3 tbsp coconut oil melted
      • 2 tbsp coconut sugar or use a sugar of your choice

      Filling

      • 1 large avocado
      • 2 tbsp agave/maple syrup
      • pinch of chilli powder
      • 1 lime juiced + use zest
      • 1 tbsp spirulina/matcha/boabab optional
      • 1 tsp vanilla extract
      • 1 tbsp coconut oil melted

      Instructions

      Base

      • Put the almonds, oats and salt in a food processor and blend until you have small crumbs. Add the turmeric, sugar and oil and blend until full mixed together. The mixture should be sticky and not dry, if it's too dry add a little more oil. Spoon into loose based tart tins and press down firmly. Make sure you press around the sides forming a crust and a well for the topping to sit in. Place in the freezer to set for 20-30 minutes while you prepare the filling.

      Filling

      • Place all the ingredients in a clean blender/food processor and blend for a few minutes until mixed together. You will have to open the blender and stir a couple of times to get it completely combined. Remove the bases from the freezer and spoon an even amount into each tin. Spread flat with the back of a spoon. Pop in the fridge for 45 minutes (minimum) to chill and set. Decorate with a slice of lime.

      Video

      Notes

      TIP: If you don't have spirulina you can use matcha, baobab or cacao. If you don't have small tins use a medium sized one and make one larger tart.

      Cranberry Tea Cakes

      These cranberry spelt tea cakes are amazingly delicious and good for you. Although they take a while from start to finish you can get on with other things while they are rising. Using spelt instead of white flower increases the fiber and nutrients and cranberries give them a unique taste rather than the traditional sultana version.
      Course: Breakfast, Dessert, Snack, sweet treat
      Cuisine: English
      Keyword: spelt, tea cakes
      Servings: 4 tea cakes

      Ingredients

      • 230 g spelt flour or wholemeal, plain, gluten free.
      • 140 ml plant milk
      • 1 tbsp coconut sugar
      • 1 tsp fast acting yeast
      • 1/2 tsp pink/sea salt
      • 1/2 tsp cinnamon
      • generous pinch of ginger
      • pinch of ground cloves I crushed with my blender
      • 50 g dried cranberries

      Instructions

      • Heat the milk in a pan or microwave until its slightly warm (not boiling/simmering) add the sugar, yeast, cinnamon, ginger, cloves and salt and mix together. Let it rest for 10 minutes so the yeast can activate.

        In a large bowl add the flour and make a well in the centre. Pour in the milk mix and stir until it forms and dough ball. On a well floured surface knead the dough for 5 minutes. Roll into a ball and place on an oiled plate, cover with a tea towel and leave in a warm place for 45 minutes until its doubled in size. I left mine in the oven with just the light on (Oven was off).

        Remove the risen dough from the plate and knead for a further two minutes on a well floured surface. Spread out into a circle and pour on the cranberries. Knead for a couple of minutes so the cranberries are mixed into the dough. Cut into 4-5 equal pieces and place spread out on an oiled baking tray. Cover and place back in a warm place for 45 minutes. Mine had risen so much I removed them from the tray and shaped into tea cakes then placed on a non stick baking mat. Cook for 15-20 minutes until slightly brown. Cool on a wire rack for half an hour. Serve with butter, jam, coconut cream and a hot cup of tea.

      Video

      Notes

      TIP: When kneading the dough do so on a well floured surface. You can't see from the video but I had to add extra flour now and then to stop the dough sticking.

      Villionaire Cheesecake

      After my hugely popular triple chocolate cheesecake https://www.youtube.com/watch?v=f473Q... post and one of my other most popular posts was Villionaire (vegan millionaire) shortbread squares https://www.youtube.com/watch?v=JNwie... I thought I'd combine the two. So I bring you Villionaire Cheesecake! A salted healthy wholesome nut and oat base topped with a layer of cashew cream & blended dates, which gives it a rich caramel taste. Topped with milk chocolate. My friends who tried this said it's one of the best things I've ever made. This is a great dessert for a dinner party and your non vegan guests will be fooled by its creaminess into thinking its not vegan.
      Course: Dessert, sweet treat
      Keyword: cheesecake, dairy free, vegan cheesecake, villionare
      Servings: 8 slices

      Equipment

      • loose base tin 6/7"

      Ingredients

      Base

      • 70 g almonds
      • 50 g oats use gluten free if intolerant
      • 2 tbsp coconut oil melted
      • 1/2 tsp pink/sea salt
      • 1 tsp vanilla extract
      • 8 dates (pitted & soaked) Soak in hot water for 15 minutes and drain

      Filling

      • 150 g raw, unsalted cashews - soaked soak overnight or for 1 hour in just boiled water (drain)
      • 100 g dates Pitted, soaked and drained
      • 8 tbsp plant milk
      • 1 tsp vanilla extract
      • 2 tbsp coconut oil
      • 2 tbsp agave/maple syrup
      • 60 g melted vegan white chocolate or coco butter

      Topping

      • 80 g vegan milk chocolate melted
      • 50 ml coconut cream or soya cream

      Instructions

      Base

      • In a food processor add the almonds, oats, sugar and salt and blend until you have fine crumbs. Now add the oil, vanilla and dates. Blend until combined. In a loose based tin 6/7” pour in the mixture and press down firmly with the bottom of a glass. Set aside while you make the cheesecake filling. I put mine in the freezer to set quicker.

      Filling

      • In a blender add the cashews, syrup, vanilla and milk and blend for a few minutes (stirring occasionally) until you have a thick cream with no lumps. If the mixture is too thick to blend add a little more milk. Now add the oil, coco butter/chocolate (melt in the microwave or on the hob) and dates. Blend until fully mixed together. You will probably have to stir in the dates stuck around the edge of the blender a couple of times. Pour over the base and spread out evenly. Tap the sides of the tin gently to remove any air bubbles. Place in the freezer for one hour minimum.

      Topping

      • Melt the chocolate and briskly whisk in the cream. Pour over the frozen cheesecake and pop back in the freezer for at least 3 hours. This will make sure the liquids set and when the cheesecake defrosts it will be soft but not runny. Remove from the freezer and tin half an hour before serving. Store in the fridge for up to a week (covered). When cutting slices I found a knife heated in a glass of boiling water slides through easily and keeps the layers from mixing into each other.

      Video

      Notes

      TIP: I originally made the top with solid chocolate which was difficult to cut unless I used a heated knife so I changed it adding cream to make it softer. When you remove the cheesecake from the freezer allow it to defrost for half an hour outside the fridge and removed from the tin.

      Seitan. Chicken Style Meat

      Saitan (say-tan) A meat substitute that has been used for centuries in China and Japan, where it was developed by Buddhist monks.

      I have to give full credit to The Buddhist Chef for this recipe. I have been using it over the past year and each time I make it I've changed the recipe slightly to suit my tastes. I found by adding mayo gives it a chicken style taste and also makes it smoother. Using chicken seasoning is a great way to give it a Southern style taste. You can get seasoning from the herbs and spices section of most supermarkets. I used Bart chicken season but have also used Asda own version which is very cheap. Although some of the ingredients are a little harder to get hold of they last for ages. The chickpea flour I've have had for at least a year and its still over half full. The cost in the end per seitan portion is way cheaper than buying it in the shops. Everyone who has sampled this mock meat (including meat eaters) has enjoyed it. It's full or protein, low in carbs and packed with flavour.
      Course: lunch, Main Course
      Keyword: mock meat, seitan, vegan chicken

      Ingredients

      • 250 g vital wheat gluten flour Amazon or health stores.
      • 50 g chickpea/gram flour
      • 30 g nutritional yeast
      • 1 tbsp basil, rosemary & parsley or 3 tbsp of mixed herbs
      • 2 tbsp chicken seasoning most are vegan
      • 1 tbsp onion powder
      • 1 tsp garlic powder
      • 1 tbsp tomato ketchup
      • 1/2 cup vegan mayo
      • 375 ml hot water
      • 2 tbsp soy sauce
      • season with pink/sea salt and pepper
      • 2 tbsp vegan Worcestershire sauce Amazon or health stores

      Instructions

      • Method
        Put all the dry ingredients into a bowl and mix together.
        Now in a jug add all the wet ingredients and mix thoroughly. Pour into the flour mix and stir together with a wooden spoon. When it starts to from a dough and is too difficult to mix use your hands and knead for 3-4 minutes.

        Cooking
        You can shape into one big joint or as I prefer, separate into three smaller portions and sometimes freeze one or two portions. Wrap in cling film and steam for 45 minutes. If you don't have a steamer simmer in vegetable stock for the same amount of time (1 hour if cooking as one large serving). If boiling tie the ends of the cling film to stop water getting inside.
        Be careful when handling the hot seitan.
        I like to thinly slice the seitan for sandwiches, roast dinners or cut into strips for stews, pasta and stir-frys.

      Video

      Notes

      TIP: Why not slice for your roast dinner, cut into chucks or strips for a stew or stir fry. Cover in batter or breadcrumbs and you've got chicken nuggets. My partner loves it thinly sliced in a sandwich with salad and vegan mayo. If you like hot food throw in some chilli powder into the ingredients.
      Visit my amazon store for products I use and recommend.

      Cookies - 6 Chocolate Chip & 6 Sultana

      I've got over 100 recipes and not a good recipe for cookies. So, here it is. I made it with wholemeal flour to keep it healthier. This recipe makes 12 large cookies. 6 chocolate chip & 6 sultana. You can halve the ingredients to make 6 of your favourite or double the chocolate chips/sultans to make 12 of your favourite.
      Course: Snack, sweet treat
      Keyword: chocolate cookies, cookies, sweet treats, treats
      Servings: 12 large cookies

      Equipment

      • two large baking tins/trays

      Ingredients

      • 400 g wholemeal flour or use a flour of your choice
      • 1.5 cup coconut sugar or a sugar of your choice
      • 1 tsp pink/sea salt
      • 2 tsp vanilla extract
      • 50 g oats
      • 100 g sultanas
      • 100 g chocolate chips I used Plamil chocolate chips
      • 3/4 cup plant milk
      • 1 cup coconut oil
      • 1 tsp soda

      Instructions

      • Makes 12 large cookies - 6 chocolate chip & 6 sultana
        Preheat oven 190C/374F
        To a large bowl add the flour, salt, sugar and baking soda. Mix together with a hand whisk then add the melted coconut oil, milk and vanilla. Mix with a wooden spoon until you get a thick cookie dough.
        Separate the dough 50/50 (I did this on the scales). Add the chocolate chips to one half and the sultanas to the other. Using your hands mix the added ingredients into the dough.
        Pop into the fridge for 20 minutes to firm.
        Using an ice cream scoop or large spoon scoop 6 large equal balls (6 chocolate & 6 sultana) of dough and spread on a lined baking tin. Leave a 2" gap between the balls of dough. I had to use two tins.
        Bake in the oven for 20 minutes until golden brown. Place the tins on a wire rack and allow to cool for 20-30 minutes to set before removing them. Enjoy!

      Video

      Notes

      TIP: The cookies will set as the cool from the oven. Let them sit for 20-30 minutes before removing from the tin or they can crumble.

      Quinoa & Buckwheat Pancakes

      These are high protein, gluten free pancakes. A nutty flavour and great start to your day.
      Course: Breakfast
      Keyword: guten free, pancakes, quinoa, vegan pancakes
      Servings: 6 pancakes

      Ingredients

      • 1/2 cup quinoa I used a mix of white, red and brown.
      • 1/2 cup buckwheat groats or use buckwheat flour.
      • 1 cup of plant milk I normally use unsweetened soya milk
      • 1 medium banana

      Instructions

      • Add the buckwheat and quinoa to your blender and blend until you have a fine flour.
        Pour into a mixing bowl. To the blender add the milk and banana and blend until liquidized. Pour over the flour and whisk to make a thick batter.
        In a large frying pan coat with a little oil and turn to heat to medium. Pour in the batter (see image) and cook for about 1-2 minutes until the surface starts to bubble. Flip the pancakes over and cook the other side until golden brown.
        I didn't sweeten these as you get the sweetness from the banana. However, if you have a sweet tooth drizzle with maple syrup or add a little to the batter before frying.

      Notes

      Great served with dairy free yoghurt or coconut cream.

      Lentil & Apple Nut Roast

      Even though I have been a non meat eater for 27 years I have somehow never cooked a nut roast, until now. I wanted to create something packed full of protein that's delicious and easy to make. Adding apple gives the nut roast a subtle sweetness like apple sauce with a roast dinner, plus extra nutrients.
      Course: Main Course
      Keyword: christmas, nut roast, vegan roast

      Equipment

      • Loaf tin

      Ingredients

      • 200 g puy lentils precooked
      • 1/2 pint vegetable stock
      • 3 tbsp nutritional yeast
      • 1 tsp basil, rosemary, parsley, caraway seeds & paprika or 4 tsp mixed herbs
      • 1/2 chopped onion
      • 2 cloves garlic minced
      • 2 carrots grated
      • 1 apple grated
      • 1 red pepper chopped finely
      • 100 g mixed nuts chopped
      • 1 tbsp tomato puree
      • 1 chia egg (1 tbsp chia seeds) 1 tbsp chia seeds + 3 tbsp water. Let soak for 15 minutes.
      • 75 g oats
      • season with sea/pink salt & pepper

      Instructions

      • Preheat oven 190ºC/374ºF

        Lightly fry the chopped onion, pepper and garlic for a few minutes until they soften. Add the carrots, apple, lentils, oats, chia egg, stock, herbs, spices, nutritional yeast, tomato puree & nuts. Stir thoroughly while on a medium heat for a few minutes until slightly simmering. Using an oiled/lined baking tin pour in the mix and spread evenly, pressing down slightly. Bake for 35-40 minutes in the centre of the oven.

        Perfect with a roast dinner with a splash of gravy.

      Video

      Notes

      TIP: When you remove the tin from the oven let it sit for 10-15 minutes to cool slightly and set. If you remove it too quickly it can fall apart. I cooked mine earlier in the day and warmed it up for dinner. The following day I had it cold with a salad. Tasty hot or cold. In the video I'd put some tomato pesto on top which works really well.

      Cashew Cheese with a Walnut & Black Pepper Crust

      This is an easy and quick recipe to make your own vegan cheese. What I love about this recipe is you can flavour it how you wish. Why not add cranberries, extra garlic, herbs or spices. If you don't like walnuts coat in herbs or seeds.
      Course: Appetizer, lunch, Side Dish, Snack
      Keyword: cashew cheese, dairy free, vegan cheese

      Ingredients

      Cashew Cheese

      • 150 g raw unsalted cashews soaked in water overnight or 1 hour in just boiled water - drained
      • 1 tsp English mustard use 1/2 tsp for a less mature flavour
      • 1/4 tsp pink/sea salt
      • 2 tbsp coconut oil melted
      • 2 tbsp lemon juice
      • 3 tbsp nutritional yeast
      • 1 clove garlic
      • 1 tbsp miso paste

      Crust

      • 20 g chopped walnuts
      • 1 tsp mixed herbs
      • black pepper I used loads but it depends on your tastes

      Instructions

      • Add the drained cashews,coconut oil, juice, salt, garlic, mustard, miso & nutritional yeast to a blender/food processor. Blend, scrape the sides and blend again. Do this a few times until you have a lump free mixture (see video).

        On a clean work surface roll out a square of clingfilm and scrape the mixture into the centre. Using the clingfilm shape into a cylinder and place in the fridge for an hour (minimum) to set.

        After an hour the cheese will be firmer and ready to roll.

        Chop the walnuts and sprinkle over the herbs and pepper. Roll the cheese and coat all sides.

        Enjoy straight away or wrap in clingfilm and store in the fridge for up to 5-6 days. You will find over time the flavours develop and the cheese becomes firmer.

        I love this cheese spread on a cracker with chutney.

      Video

      Notes

      TIP: You will need to scrape the sides of the blender a few times and blend until the mixture is lump free. This took me 5-6 goes until I was happy with the consistency. Ideally soak the cashews over night in water or if you're impatient (like me) soak in just boiled water for an hour.

      Oreo Cheesecake

      I've seen Oreo cheesecakes on Instagram, etc many many times but thought I'd make one myself. I deliberately didn't look at any Oreo recipes as I wanted to use my own ideas and come up with something different. By using the filling of the Oreo's in the topping gives it a creamy, vanilla taste and it's very Moorish!
      Course: Dessert, sweet treat
      Keyword: cheesecake, dairy free, oreo
      Servings: 8 slices

      Ingredients

      Base

      • 1.5 packs oreo biscuits
      • 2 tbsp coconut oil

      Filling

      • 200 g raw unsalted cashews soaked overnight in water. Or soak for one hour in just boiled water. Drain off water.
      • 1/2 cup plant milk
      • pinch of pink/sea salt
      • 1 tbsp lemon juice
      • 1/4 cup maple/agave syrup
      • 100 g coco butter/vegan white chocolate

      Instructions

      Base

      • Scrape the middle of Oreo's into a dish and set aside. Place the biscuits in a food processor and blend into crumbs. Add coconut oil and blend again until combined. Pour mixture into a loose based cake tin (6/7”) and press down firmly with the base of a glass. Pop into the freezer while you prepare the topping.

      Filling

      • In a blender add the cashews, milk, syrup, vanilla and lemon juice. Blend for a few minutes until you have a lump free thick cream. If the mixture is too thick add a little more milk. Melt the coco butter/chocolate and pour into the cashew cream. Add the filling of the Oreo's and blend for a couple of minutes until combined. Pour over the base and gently shake the tin from side to side on a flat surface to ensure topping is evenly spread. Cut some Oreo's in half and decorate the top of the cheesecake. Pop in the freezer for at least 4 hours to set. Remove from the freezer half an hour before serving. I hope you enjoy!

      Video

      Notes

      TIP: When scraping the middle out the Oreo's most of the biscuits broke in half but just persevere and scrape as much as you can into a separate dish. It doesn't matter if some is left on the biscuit.

      Sweet Cinnamon French Toast

      When I tell people I'm vegan they ask how do I live without eggs? I used to live off eggs as my main source of protein but this delicious French toast has protein and omega 3 and none of the cruelty or negative health effects of eggs.I do not miss eggs at all! I used wholegrain seeded bread for more fiber, protein and good fats. You can even use gluten free bread if you are intolerant. I was surprised at how similar this delicious healthy breakfast is to the original. The black salt gives a great eggy taste but you can use normal salt if you can't get hold of any.
      Course: Breakfast, lunch
      Keyword: egg free, french toast, sweet cinnamon

      Ingredients

      • 250 ml plant milk unsweetened
      • 50 g chickpea flour also called gram flour
      • 1 tbsp chia seeds ground
      • 2 tbsp nutritional yeast
      • 2 tsp maple syrup
      • 1 tsp vanilla extract
      • generous pinch of black salt
      • 1/2 tsp cinnamon
      • 4-5 slices bread

      Instructions

      • Mix all the dry ingredients in a bowl with a fork or hand whisk. Pour in the milk and whisk to a batter. Add the vanilla and syrup and whisk again. Allow to sit for a few minutes to soak. Heat a small amount of oil in a frying pan on a medium heat and dip the bread in the batter mix, covering both sides. Let it sit for 10 seconds then place in the pan and fry each side for 3-4 minutes until golden brown. Best served with fresh fruit, a drizzle of syrup and a sprinkle of cinnamon.

      Video

      Notes

      TIP: Blitz the chia seeds in a blender to a powder to make them soak up the liquid easier. It tastes better too. If you are making a large batch or using larger slices of bread preheat your oven on low and keep them warm while you fry each slice.

      Omega 3 Chocolate Brownies

      I wanted to create a chocolate brownie that is delicious yet good for you. With omega 3, protein, spelt flour and antioxidants you can enjoy these treats any time. For Omega 3 I used Nature's Heart Superfoods Omega 3 Superpowder. Www.naturesheartsuperfoods.co.uk if you can't get hold of it then just leave it out the recipe. There will still be omega 3 in the brownies from the chia seeds.
      Course: Dessert, sweet treat
      Keyword: brownies, chocolate brownies, healthy, omega 3

      Ingredients

      • 150 g spelt flour or wholemeal
      • 2 ripe bananas mashed
      • 2 tsp baking powder
      • 5 tsp cacao/cocoa powder
      • 80 g coconut sugar
      • 200 ml plant milk
      • 3 tbsp avocado/olive/coconut oil
      • 3 tbsp Natures Heart Omega 3 Superpowder or chia seeds
      • 2 tbsp chia seeds soaked in 6 tbsp warm water (10 minutes)
      • 1 tsp vanilla extract
      • pinch of pink/sea salt

      Instructions

      • Mix all dry ingredients in a large bowl. Add the milk, oil, Banana & vanilla and stir together thoroughly. Allow mixture to sit and soak up liquid for 10 minutes. Line a baking tray with parchment paper and pour in the mix. Place in the centre of the oven 180ºc and cook for 30-35 minutes. Stick a cocktail stick in the centre of the brownies and it should come out clean. If it has mixture on it pop back in the oven for another 5 minutes.

        Allow to cool on a wire rack in the tin and remove after 20 minutes. Gently peel off the paper and enjoy warm or cold.

      Video

      Salted Caramel Chocolate Cheesecake

      This cheesecake was made for Moo Free Chocolates as a competition for their version of Bake Off. My cheesecakes have become very popular so I wanted to make one using their delicious milk chocolate but give it a twist. By adding dates and salt it gives it a rich salted caramel flavour. Melting warm chocolate over the top will impress anyone who is lucky enough to get a slice of this treat.
      Course: Dessert, sweet treat
      Keyword: chocolate cheesecake, salted caramel, vegan cheesecake
      Servings: 8 slices

      Equipment

      • loose bottom cake tin 6/7"

      Ingredients

      Base

      • 120 g vegan biscuits I used Biscoff
      • 2 tbsp coconut oil
      • 1 tsp vanilla extract
      • 40 g vegan milk chocolate drops
      • 2 tbsp cacao powder

      Filing

      • 150 g soaked raw unsalted cashews - drained soak overnight in water or 1 hour in just boiled water.
      • 1 tbsp lemon juice
      • pinch of sea/pink salt
      • 1 tsp vanilla extract
      • 10 dates soaked in just boiled water for 10 minutes then drain
      • 150 g vegan milk chocolate melted
      • 1/4 cup agave/maple syrup
      • 1/2 cup plant milk unsweetened

      Chocolate layer

      • 50 g vegan milk chocolate melted
      • 1 tbsp coconut oil

      Instructions

      Base

      • In a food processor pulse the biscuits until you have crumbs. Add the coconut oil, vanilla extract and chocolate drops. Blend again to combine ingredients. Pour into a loose base baking tin 6/7” and press down firmly using the base of a glass. Pop in the freezer while you prepare the filling.

      Filling

      • In a food processor/high speed blender add the cashews, lemon juice, plant milk, syrup and blend for a few minutes until you have a thick cream. If the mixture is too thick to blend add a little more milk and blend again. Now add the melted chocolate, dates, pinch of salt and blend again until you have a lump free creamy liquid. Pour over the base and tap the tin gently on the sides to remove any air bubbles. Pop in the freezer for a minimum of 4 hours.

      Chocolate layer

      • You can decorate however you wish but for my recipe I melted 50g of chocolate in the microwave, add 1 tbsp coconut oil and stir in. As it cools slightly remove the cheesecake from the freezer. Remove the tin and the base and place on a large plate. Pour over the melted chocolate in the centre and with a spatula/knife spread the chocolate over the top and around the sides. As the cheesecake is frozen it will set fairly fast so it's important to spread it over the edges before it sets. As it rolls down the sides it should set which looks amazing. Sprinkle another generous pinch of salt on top and add some chocolate covered strawberries. I sprinkled with some freeze dried strawberries and more salt on top. Pop back in the fridge to completely set. Before serving remove from the fridge and allow to sit in room temperature for 20-30 minutes for the cheesecake to be at its best, a delicious thick crumbly base, creamy indulgent topping and chocolate topping that is crisp but breaks with a fork or spoon when you eat it.

      Video

      Notes

      TIP: Warming a knife in boiling water before cutting each slice gives an even smooth cut without the chocolate cracking.

      Chocolate Fudge

      For a while I've eaten shop bought fudge and wanted to make my own. It either came out too firm, too soft and nothing like fudge. After a few tries I nailed it and this recipe makes creamy, rich and indulgent fudge.

      You can make it how I made it (healthy-ish) with coconut sugar & oil, raw dark chocolate & cacao. Or, use cheap icing sugar, chocolate and cocoa powder.
      Course: Dessert, sweet treat
      Keyword: chocolate fudge, dairy free, fudge, vegan fudge
      Servings: 30 squares

      Equipment

      • Lined tin/tray. Line with parchment paper.

      Ingredients

      • 350 g coconut sugar/icing sugar blend coconut sugar to a fine powder in your blender.
      • 80 g cacao/cocoa powder
      • 110 g coconut oil
      • 90 ml soya/oat/coconut cream
      • pinch of salt
      • 1 tsp vanilla extract
      • 75 g vegan chocolate I used a high cocoa chocolate

      Instructions

      • If using coconut sugar blend it in your blender until you have a fine powder.

        Add the coconut oil to a non stick pan on a low heat. When it melts add the chocolate and stir until it's melted. Now add the cream, salt and vanilla and keep string until the sugar has melted. You can see the results to aim for on the video.

        Add the cacao powder and vigorously stir in until you have a thick chocolate liquid. Pour into the lined tray and leave to cool for 20-30 minutes. Pop in the fridge for two hours to set. Once set cut into squares and enjoy!

      Video

      Notes

      TIP: The fudge will get firmer over a few days so if you prefer it softer add another 10ml of cream. Always use a low heat or you will burn the ingredients.

      Crispy Ginger Tofu Stir-Fry

      This is a recipe taken from https://www.animalaid.org.uk/ recipe page. I've changed it slightly making the tofu extra crispy.
      Course: Main Course
      Cuisine: Asian, Chinese
      Keyword: baked tofu, crispy tofu, ginger tofu
      Servings: 4 People

      Ingredients

      Stir-fry

      • 1 pack firm tofu pressed & cut into cubes
      • 1 large onion chopped
      • 1 large carrot cut into batons
      • broccoli cut into smaller florets
      • 1 red pepper cut into strips
      • mushrooms optional
      • 1 pack baby corn
      • 1 pack sugar snap peas/mange tout
      • 1/2 pack beansprouts
      • 1 tin water chestnuts
      • 2 tbsp sesame seeds
      • 1 tbsp sesame oil or oil of your choice

      Crispy coating

      • 2 tbsp nutritional yeast
      • 1/4 cup wholemeal flour or use plain/gluten free
      • 1/4 cup polenta corn meal
      • generous pinch of pink/sea salt
      • black pepper to season
      • 1 tsp Chinese five spices

      Marinade

      • 1/2 cup soy sauce
      • 1 tsp Chinese five spices
      • 1 clove garlic minced
      • 1 cube ginger root grated

      Instructions

      Marinade

      • Prepare the tofu marinade by mixing all the ingredients together in a bowl. Add the pressed, cubed tofu and coat each cube in the liquid. Cover and leave overnight or at least one hour in the fridge. Before coating the tofu in the polenta mix remove from the marinade and shake off any excess liquid. DO NOT throw the marinade, it will be used at the end of the recipe.

      Preheat oven to 200C/392F

        Crispy coating

        • Crispy coating - in a bowl mix all the (crispy coating) ingredients together. Generously coat each tofu cube in the coating and place on a lined/oiled baking tray. Bake in the oven for 20 minutes (turning once) until golden brown.

        Stir-fry

        • Meanwhile while the tofu is baking heat 1 tbsp of oil (sesame is the best for a stir-fry) in a large pan/wok. You need the heat to be high to cook the veg quickly but leaving it crispy. To the pan add the carrot, onion and broccoli. Keep them moving around the pan for 3-4 minutes in the oil. Now add the sugar snap peas, red pepper and baby corn and cook for a further 1-2 minutes. Lastly add the beansprouts and water chestnuts. Give everything a good mix for a minute then sprinkle on some sesame seeds and pour in the remaining marinade. Give everything a good mix making sure all the ingredients are coated in the marinade.

          Add the crispy tofu (I don't stir it in to keep it crispy) and serve.

          Serve with rice or noodles. Enjoy!

        Video

        Notes

        Amazon: Products I use and recommend.
         
        TIP: If you don't like crispy tofu you can still make this recipe but leave out the crispy coating. I baked the tofu but you could fry it. Drizzle a little oil over the tofu before baking it. I've chosen the vegetables used in the original recipe. You can use whichever veg you like. Make sure the oil is very hot and you keep the veg moving around the pan. Frying the denser veg first as to not over cook the lighter veg.

        BBQ Pulled 'Pork' Balls

        Funnily enough my partner (who's about 90% vegan) made these for a dinner party but used real pork. I wasn't happy he used pork so we came to a compromise that if I could recreate the recipe 'vegan' style he'd not use pork again. I made the balls using Vivera pulled veggie and we served them up to unsuspecting guests at a dinner party. They thought it was real pork and they've become a favourite of ours.
        Course: Appetizer, Main Course
        Keyword: vegan pulled pork
        Servings: 6 balls

        Ingredients

        • 1 pack vegan pulled pork (200g approx) or 200g bbq pulled jackfruit
        • season with pink/sea salt & pepper
        • 1 clove garlic minced
        • 3 tbsp bbq sauce
        • 1 tsp smoked paprika
        • 1 cup wholemeal breadcrumbs blend sliced bread in your food processor/blender until you get crumbs. Better than shop bought and healthier.
        • 1 chia egg 1 tbsp chia seeds + 3 tbsp hot water. Soak for 10-15 minutes. Helps bind the ingredients.
        • olive oil to coat the balls

        Instructions

        • Mix all the ingredients in a large bowl (saving 1/2 a cup of the breadcrumbs). Using your hands roll into 5-6 balls and coat in the breadcrumbs. Spray or drizzle with a little oil (makes them crispy) and bake for 20 minutes. Enjoy with mayonnaise and balsamic vinegar.

        Video

        Notes

        TIP: If you can't get Vivera you can use pulled bbq jackfruit instead. As I try and be healthy these are oven baked but if you want a real treat then deep fat fry them.
        Amazon = products I use & recommend: HERE

        Sausage Casserole

        A wholesome meal, great for those colder evenings.
        Course: Main Course
        Keyword: Sausage, sausage casserole, Vegan, Vegan casserole

        Ingredients

        • 675 g potatoes cubed
        • 1 medium onion chopped
        • 2 cloves garlic crushed
        • 1 bay leaf
        • 2 tsp thyme
        • 1 tsp sage
        • 1 cooking apple cubed
        • 450 g carrots sliced
        • 1 pack vegan sausages I used Quorn
        • 3 tbsp tomato puree
        • 250 ml vegetable stock
        • Season with sea/pink salt & pepper

        Instructions

        • Boil the potatoes for 5 minutes then drain.
        • In a large pan (medium heat) heat 2 tbsp oil and fry the onion for 2 minutes. Add the garlic and herbs and fry for another couple of minutes. Add the carrot and apple and fry for a couple of minutes, stirring occasionally. Now pour in the tinned tomatoes, stock, puree, salt and pepper. Turn down the heat and simmer for 15 minutes stirring every few minutes.
        • Add the drained potatoes and sausages (frozen is fine but cook for a little longer) stir until covered in sauce. Cover with a pan lid and simmer for 10-15 minutes. Be sure to stir occasionally. I like to put a fork into a carrot to see if it's cooked or needs longer. Serve with garlic bread. Enjoy!

        Video

        Notes

        TIP: I used Quorn vegan sausages which stay firm when cooked. If you are using a less firm sausage like Linda McCartney then I recommend cooking in the oven/pan and adding them five minutes before serving. I once made this recipe with Linda McCartney sausages and they went soggy and fell apart.

        Shepherd's Pie

        A classic recipe made vegan. With all the taste and none of the cruelty.
        Course: Main Course
        Keyword: Shepherds pie, vegan shepherds pie
        Servings: 4 people

        Ingredients

        • 1 onion chopped
        • 2 cloves garlic minced
        • 400 g vegan mince I used Meatless Farm (Sainsburys)
        • 450 ml vegetable stock 1
        • 3 tsp onion gravy granules
        • 3 tbsp tomato puree
        • 1 large carrot grated
        • 1 cup peas I used frozen
        • season with pink/salt & black pepper
        • 800 g potatoes cubed
        • 3/4 cup plant milk unsweetened
        • 4 tbsp vegan butter

        Instructions

        • Add 2 tbsp of oil to a pan (medium heat), add the onion. Stir and soften for a couple of minutes. Add the grated carrot, stir and cook for another 2 minutes. Stir in the garlic and then add the mince. Mix all the ingredients together then add the tomato puree, salt and pepper. Once everything is combined add the peas (I used frozen), vegetable stock and gravy granules. Give everything a good mix, turn the heat down and simmer for 5 minutes.

          For the mash.
          Add the chopped potatoes to a pan and cover with water. Bring to the boil and boil for 15 minutes (or until soft). Drain off the water and add the butter, milk, salt and pepper. Mash thoroughly until you have a creamy mash with no lumps. If the mash is too thick add a little more milk.

          To a large oven proof dish pour in the mince and spread evenly. Cover with mash and pop in the oven for 20 minutes. The top should be golden brown.

          I love to eat this as it is but you can serve with extra vegetables on the side. Enjoy!

        Video

        Notes

        Another recipe for www.animalaid.org.uk which I've made using my own recipe. This is a meaty substitute that will fool omnivores into thinking it has meat in it.
         
        TIP: If you don't like the taste of meat you can swap with mince for lentils. I left the skins on the potatoes but you can peel if you wish. Why not add a tbsp of mixed herbs for extra flavour.

        Lasagne

        This delicious and rich lasagne recipe is taken from www.animalaid.uk.org website. It's great for anyone wanting to enjoy their favorite meals but not have meat, eggs or dairy. It's so good you can serve it to your omnivore friends and they'd not notice it was vegan.
        Course: Main Course
        Keyword: lasagne, vegan lasagne
        Servings: 4 people

        Ingredients

        Tomato Sauce

        • 1 tbsp olive oil for frying
        • 2 medium onions chopped
        • 2-4 cloves garlic crushed
        • black pepper
        • pink/sea salt
        • 400 g tin chopped tomatoes
        • 3 tbsp tomato puree
        • 1 tbsp mixed herbs
        • 400 ml vegetable stock
        • 400 g vegan mince
        • 1 pack egg free lasagne sheets I used wholemeal

        White Sauce

        • 60 g vegan butter
        • 60 g wholemeal flour You can use plain
        • 750 ml unsweetened plant milk
        • 1 tsp English mustard
        • 120 g vegan cheese grated + more for the top
        • 4 tbsp nutritional yeast
        • black pepper
        • pink/sea salt

        Instructions

        Tomato Sauce

        • Pre-heat oven to 190C/375F/Gas Mark 5.

          In a large pan, heat 1 tbsp of oil and fry the onions until soft. Add the garlic, black pepper, salt, chopped tomatoes, tomato puree, and herbs. Pour the vegetable stock into the pan, followed by the mince. Simmer for ten minutes, stirring occasionally. Then turn off the heat while you prepare the white sauce.

        White Sauce

        • Make the white sauce by melting the butter in a saucepan on a medium heat. Once melted, stir in the flour and cook for a further minute, stirring constantly so as not to burn.

          Then slowly add the milk and mustard and stir constantly. Stir in the cheese and bring to the boil. Then simmer for a few minutes until a nice thick ‘custard’ is made, stirring frequently. Taste it, season with salt, pepper and add the nutritional yeast. Give it a good stir.

          In a large oven dish, put a layer of the tomato sauce, then a layer of lasagne sheets over the sauce, then a layer of white sauce. Repeat the layers, ending with the white sauce. Sprinkle with grated cheese.

          Cook in the oven for 35-40 mins until browned on top. Check a knife will cut easily through. Let the dish stand for 5 to 10 minutes before eating.

          Serve with green vegetables or garlic bread and salad. Enjoy!

        Video

        Notes

        TIP: Its important to keep stirring the white sauce to avoid lumps. If you don't like meat substitutes you can use lentils or mushrooms instead.

        Triple Chocolate Brownies (with Kombucha)

        These chocolate brownies are rich, moist and very moorish. Instead of using water or milk I decided to use Kombucha (a healthy alternative to sparkling soft drinks with naturally occurring vitamins, acids and beneficial bacteria) which gives the recipe a unique texture and flavour. Keeping it as healthy as possible with wholemeal flour, coconut sugar, cacao powder and chia seeds.
        Course: Snack
        Keyword: brownies, kombucha, triple chocolate, vegan brownies, vegan chocolate

        Ingredients

        • 255 g wholemeal flour
        • 1 cup cacao powder
        • 1 tsp baking powder
        • Generous pink of pink/sea salt
        • 1 bottle original Kombucha 275ml
        • 1 tsp vanilla extract
        • 1 cup vegetable/coconut oil
        • 3 tbsp milled chia seeds Soaked in 9 tbsp hot water for 10 minutes.
        • 1.5 cup coconut sugar
        • 180g mixed chocolate chips 60g milk, 60g dark & 60g white.

        Instructions

        • Mix the flour, sugar, salt and baking powder in a large bowl. Pour in the Kombucha, oil, vanilla and chia seeds. Mix thoroughly until all ingredients are combined with no lumps. Pour in the choc chips (save a handful to sprinkle on top) and stir.

          In an oil/lined baking tray pour in the mix and make sure it's spread evenly. Bake for 35-40 minutes in the centre of the oven. Remove from the oven and let the brownie cool on a wire rack for 15 minutes. Gently remove from the tray (lift out parchment paper or tip onto a chopping board and flip onto another bored the right way up. Cut into squares. Enjoy hot or cold.

        Video

        Notes

        TIP: If you don't have Kombucha you can use lemonade. You could substitute the coconut sugar for any sugar and the cacao for cocoa powder. To make it really healthy why not use just dark chocolate chips.

        Cajun Cauliflower Wings with Creamy Avocado Dip

        There are many cauliflower wing recipes out there and I wanted to make my version healthier yet still packed full of flavour. By using wholegrain flour and baking them (instead of deep fat frying) these gorgeous wings and nutritious and guilt free. They can be served with any dips, BBQ, sour cream or salsa but my homemade creamy avocado dip is my favourite. You can add extra garlic, chilli or coriander depending on your tastes.
        Course: Appetizer, Main Course, Side Dish, Snack
        Cuisine: American
        Keyword: avocado dip, cauliflower wings, vegan chicken, vegan junk food

        Ingredients

        Cauliflower Wings

        • 1 large cauliflower cut into florets
        • 1 cup wholemeal flour you can use white if you wish
        • 1 cup plant milk unsweetened
        • 1 tbsp Cajun seasoning I got mine in Aldi
        • 1 tsp garlic powder
        • 1/2 tsp pink/sea salt
        • season with black pepper

        Avocado Dip

        • 1 avocado chopped
        • 1/2 tomato chopped
        • 1/4 cucumber chopped
        • 1 clove garlic chopped
        • 2 tbsp vegan mayo
        • 1 tbsp lemon juice
        • season with a pinch of salt & pepper

        Instructions

        • Cauliflower Wings
        • Preheat oven to 200C/392F

          Cut the cauliflower into florets (not too small) and set aside. In a large bowl mix together the flour, garlic powder, Cajun seasoning, salt and pepper. Pour in the milk and whisk until you have a thick batter. Throw in the florets and using a spoon or your hands coat eat floret in the batter.

          On a baking tray lined with parchment paper lay out each wing (not too close together) & drizzle with a little olive oil (optional). Bake in the centre of the oven for 25-30 minutes until golden brown.

        Avocado Dip

        • Add all the ingredients to a bowl or blender and blend briefly (or it will be too runny) until all ingredients are combined.

          Serve the dip with the hot wings immediately. Enjoy!

        Video

        Notes

        Tip: Shake off any excess batter when placing them on your baking tray as it can cause the wings to stick together. Depending on the size of the florets I generally bake for 25 minutes then with a cocktail stick check to see how well the cauliflower is cooked. If the stick is difficult to push into the wing bake for a few extra minutes until the wings are firm but tender.

        Dark Chocolate Covered Cookie Dough Balls

        I'd seen chickpea based cookie dough recipes around for a while and thought I'd give it a go. I must say it sounds unappealing but it actually tastes really good. Although the recipe idea isn't mine I've adapted it to get the best flavours and textures.
        Course: Snack
        Keyword: chickpea, cookie dough, dark chocolate, raw vegan, vegan chocolate
        Servings: 10 Balls (approx)

        Ingredients

        • 1 tin chickpeas drained
        • 3 tbsp date nectar or agave/maple
        • 1 tbsp chia seeds
        • 3 tbsp peanut butter
        • 50 g dark chocolate chips
        • pinch of pink/sea salt
        • 3 tbsp plant milk
        • 150 g dark chocolate melted (to coat balls)

        Instructions

        • To a blender add the drained chickpeas, nectar, chia seeds and peanut butter. Blend for a few seconds then add the milk and blend again until you have a chunky dough. This will take a few goes as I had to shake the blender as it's so thick it will stick to the sides. Pour the dough into a bowl and stir in the chocolate chips. Place in the fridge for an hour to set firm.

          Melt the chocolate in the microwave or in a bain-marie. Using a dessert spoon get a bite-sized amount of dough and roll into a ball with your hands. Drop into the melted chocolate and coat all sides with a fork. Gently lift out the ball (allowing the excess chocolate to drain off) and place onto parchment paper. Continue doing this until all the dough is used up. While the chocolate is still setting i sprinkled some cacao nibs on top for decoration. Set it the fridge for half an hour or longer and enjoy. The longer they are in the fridge the firmer the dough.

        Video

        Notes

        TIP: If you want to keep the balls low sugar why not use cacao nibs instead of chocolate chips.

        Black Bean & Quinoa Burgers

        Black bean and quinoa burgers and very healthy, high protein and easy to make. It would make sense to double the ingredients and freeze the remaining burgers for another time.
        Course: Main Course
        Keyword: black bean and quina burger, burger, burgers, vegan burger

        Ingredients

        • 1 can black beans drained
        • 1/2 tsp onion powder
        • 1 tsp garlic powder
        • 1/2 tsp chilli flakes
        • 1 tsp smoked paprika
        • 50 g cooked quinoa
        • plain/wholemeal flour
        • 1 tbsp milled chia/flax seeds soaked in 2 tbsp hot water soak for 10 minutes
        • pink/sea salt & pepper to taste

        Instructions

        • Method
          1) Drain and rinse the black beans.
          2) Mix the flaxseed or chia seeds with 2 tbsp of hot water in a bowl and set aside
          3) Add the black beans, garlic powder, onion powder, chilli flakes, smoked paprika and a generous pinch of salt and pepper to a food processor and blend. If you don’t have a food processor, you can mash them with a potato masher.
          4) Add the quinoa and flax or chia seed mix and blend (or mash and mix) again.
          5) Form the mixture into 3 burgers, adding a little plain flour if the mixture is too sticky.
          6) Fry the patties for a few minutes on each side in a bit of oil until they are browned.
          7) Serve!

          Serving suggestions
          1) Serve in a burger bun with your choice of salad or condiments
          2) Add mushrooms to the burger mixture for a more ‘meaty’ texture.
          3) Top with vegan cheese
          4) Serve with sweet potato chips or wedges.

        Video

        Notes

        TIP: Dip the burger mix into the flour to help make them less sticky and hold their shape. If you like them with more of a kick add more chilli flakes.

        'Steak' & Ale Pie

        This another recipe from Animal Aid which I've created a video for their website. The pie is absolutely delicious and has a very meaty texture (with the steak and mushrooms) and taste which is great for dinner guests who think vegan food is all salad and tofu. Personally I'm not a mushroom lover but you could swap for aubergine or leeks. To show how quick and easy vegan food can be I used ready made pastry to save time. I normally would make my own using wholegrain flour.
        Course: Main Course
        Keyword: steak & ale pie, steak pie, vegan pie

        Ingredients

        • 1 pack puff or shortcrust pastry check its vegan
        • 1 large onion chopped
        • 5 chestnut mushrooms sliced
        • 10 g parsley chopped
        • 3 cloves garlic crushed
        • 500 ml vegan ale
        • 150 g vegan steak sliced
        • 5 tsp gravy granules
        • season with salt and pepper

        Instructions

        • Preheat oven to 200°C/392°F
          Heat 1 tbsp of oil in a large frying pan on a medium heat. Add the onion, garlic and parsley and gently fry for 3-4 minutes until browned. Add the steak, mushrooms, salt and pepper and stir for a couple of minutes until browned. Pour in the ale and bring to a simmer then add the gravy granules. Continue to simmer on a low heat for 4-5 minutes until the mushrooms are cooked and the liquid thickened. I like my pie fillings thick so add more or less granules to suit your tastes. While the filling is simmering roll out the pastry and using your pie dish to cut out the base and the top. Press the pastry into the dish and spoon in (not too much) the steak filling. Add the top and using a fork press around the edge to seal. Fork a few holes in the top to help release the steam. Brush with a little plant milk to create a shiny glaze. Bake in the centre of the oven for 20 minutes (a bit longer of making one big pie) until the pastry is golden brown. Best served with mashed potatoes, carrots and peas. Enjoy!

        Video

        Notes

        TIP: The original recipe uses puff pastry but I used shortcrust. If you can't get hold of a steak substitute why not use soya, seitan or Quorn. I highly recommend Vivera steak or Fry's beef strips. Makes 2 medium size pies or one larger pie. Serves 3-4 people (with side dishes).

        Macaroni & 'Bacon' Cheese

        This another recipe taken from Animal Aid website which they asked me to make a video to accompany it. I've changed the recipe slightly making it more flavoursome. If you're short of time you can serve the macaroni straight from the pan. I like to bake it to melt the cheese and you get a better flavour and texture.

        This is a quick and easy recipe, great for lunch or as a main dish for dinner. I've used macaroni pasta but normally (and next time) I'd use wholegrain penne pasta to make it healthier.
        Course: Main Course, Side Dish, Snack
        Cuisine: Italian
        Keyword: macaroni cheese, vegan bacon, vegan macaroni cheese

        Ingredients

        • 200 g macaroni pasta
        • 300 ml plant milk unsweetened
        • 1 large red onion finely chopped
        • 1 tsp English mustard
        • Pinch of sea/pink salt
        • Pinch of chilli flakes
        • 1/2 lemon juice & zest
        • 1 tbsp wholemeal flour
        • 2 cloves garlic minced
        • 2 tbsp olive oil
        • 2 strips of vegan bacon cut into strips
        • season with black pepper
        • 1 tsp mixed herbs
        • 50 g grated cheese + more to go on the top

        Instructions

        • Preheat oven to 200ºC/392ºF

          Finely chop the onion and mince the garlic and set to one side. Use cooking instructions and boil the pasta. Mine took 8 minutes. If baking in the oven cook for 1-2 minutes less as it will continue cooking in the oven). Add the oil to a seperate pan and on a medium heat fry the onion for 4-5 minutes. Add the garlic, heat for a couple more minutes until slightly browned. Stir in the flour then pour in the milk. Bring to a simmer, add the mustard, continue stirring until it starts to bubble and thicken. Now add the salt (I used a generous pinch), pepper, herbs, chilli and nutritional yeast. Mix together then add the zest and juice of the lemon. If you find the sauce is too thick add a dash more milk. Add the grated cheese and mix thoroughly. Add the bacon and stir in.

          When your pasta is ready drain off any water and add the pasta to the cheese sauce. Stir thoroughly so all the macaroni is covered in sauce. Serve intimately or transfer to an oven dish, top with grated cheese and bake for 15 minutes. Great served with garlic bread or fresh veg.

        Video

        Notes

        TIP: Why not make a large batch and freeze in smaller portions. Use soya/oat cream instead of milk for a super rich and indulgent dish. Like your food extra spicy? Add as much chilli as you can handle.

        Creamy Risotto

        This is a very easy, cheap yet delicious and creamy risotto. I was asked by the amazing charity Animal Aid if I'd come up with a recipe to help others make the change to a vegan diet. When most omnivores try veganism (including me) they think it's limited, bland and all about tofu and salad. It's far from it. If you were served this dish in a top restaurant you would never guess it was 100% plant based with no dairy. With a rich, thick creamy cheese flavour and packed with protein and fibre. You can enjoy this meal minus the cholesterol, saturated fats and cruelty.
        Course: Main Course
        Cuisine: Italian
        Keyword: risotto, vegan risotto

        Ingredients

        • 200 g risotto rice I used Arborio rice
        • 750 ml vegetable stock 750ml boiled water + 1 stock cube
        • 1 clove garlic chopped
        • 1/2 onion chopped
        • generous pinch of sea/pink salt
        • season with black pepper
        • 1 tsp smoked paprika
        • 1 cup mixed frozen veg most supermarkets do a budget pack which is ideal
        • 3/4 cup vegan chicken substitute
        • 5 tbsp soya cream or oat/coconut
        • 3 tbsp nutritional yeast
        • 40 g mature vegan cheese grated

        Instructions

        • Heat 1 tbsp of oil in a large pan on a medium heat and add the garlic and onion. Fry for a few minutes until slightly brown and softened. Add the uncooked rice and fry for a further few minutes. This will toast the rice and create a rich flavour. Fill a jug with 750ml boiled water and stir in the stock cube to dissolve. Now pour into the pan and simmer on a low heat for 15 minutes. Add the salt, paprika, pepper, frozen veg and 'chicken'. Turn up the heat a little and simmer for 5 minutes stirring every few minutes. The liquid will be absorbed into the rice and the risotto starts to thicken. Pour in the cream and grate in the cheese. Stir and simmer on a low heat for another 5 minutes (total simmer time is 20-25 minutes). Serve immediately while hot and enjoy!

        Video

        Notes

        TIP: I used Tesco chicken style pieces but you could use Oumph!, soya chunks, chickpeas or any other mock chicken you enjoy.

        Easy Chocolate Cheesecake

        When I want a simple, gorgeous yet stunning dessert that will fool non vegans, thinking it's full of double cream, I make a chocolate cheesecake. Although I have several videos with different recipes for cheesecake I thought it only fair to share a basic chocolate recipe which is easy to make and I'm hoping non vegans will even give it a go. Dairy is incredibly cruel and very bad for you. This version is as good as the original (if not better) that's fairly guilt free. With protein and plant goodness!
        Course: Dessert
        Keyword: chocolate cheesecake, easy chocolate cheesecake
        Servings: 8 slices

        Ingredients

        Base

        • 100 g vegan biscuits I used Biscoff
        • 2 tbsp coconut oil
        • 3 tbsp cacao powder
        • 1 tsp vanilla extract
        • 1 tbsp agave/maple syrup
        • pinch of sea/pink salt

        Filling

        • 150 g raw unsalted cashews soaked overnight and drained
        • 150 g dark chocolate
        • pinch of salt
        • 1 tsp vanilla extract
        • 1/2 cup plant milk unsweetened
        • 1 tbsp lemon juice
        • 1/4 cup agave/maple syrup

        Instructions

        Base

        • Blend the biscuits in a blender/food processor until you have crumbs. Add the remaining ingredients and blend until everything is combined. Press into a loose based cake tin 6”-7” (approx). Use the base of a glass to get a flat, even surface. Set aside while you prepare the filling.

        Filling

        • Drain the cashews and place in a blender. Add the milk, syrup, vanilla, juice and blend until you have a thick lump-less cream. Add a little more milk if its too thick to blend properly. Melt the chocolate in the microwave or on the hob and pour into the cashew cream. Blend again (give the blender a shake now and then) and pour over the base. Make sure you have a level surface and gently tap the sides to remove any air. Place in the freezer for 3 hours to set. Remove from the tin and decorate with melted chocolate or fruit. Allow to rest at room temperature for 20 minutes to make sure it has defrosted enough to slice. Enjoy!

        Video

        Notes

        TIP: Its important to blend the cashews until you have no lumps. This may take a few minutes and you can add a little more milk if it's too thick, 1 tbsp at a time. If you want a healthier base use the base recipe in the video description of my blueberry and mint cheesecakes. If you don't have a lot of time soak the cashews in just boiled water for 2 hours. Blender I use.

        Blueberry & Mint Cheesecakes

        Cheesecakes seem to be becoming my signature dessert. I find them easy to make and they taste great. Plus, they're healthy and you can make them using biscuits or nuts/grains for a raw gluten free base. After making a chocolate cheesecake I had some cashew cream leftover so I thought I'd make a blueberry flavour version. As always I like to be a bit different so threw in some fresh mint leaves. The end result is a thick, refreshing, creamy, treat with a hint of fresh mint that leaves you wanting more. Perfect for a summers day lunch served in the garden.
        Course: Dessert
        Keyword: blueberry cheesecake, dairy free, mint cheesecake, vegan cheesecake
        Servings: 3 small cheesecakes

        Ingredients

        Base

        • 70 g mixed nuts unsalted
        • 50 g oats
        • 2 tbsp coconut oil melted
        • 8 dates soaked and pitted (soak in hot water 10 minutes - drain)
        • pinch of sea/pink salt
        • 1 tsp vanilla extract

        Filling

        • 150 g raw unsalted cashews soaked overnight - or 1 hour in just boiled water - drained
        • 100 g blueberries
        • 15 fresh mint leaves
        • pinch of pink/sea salt
        • 1 tsp vanilla extract
        • 1 tbsp lemon juice
        • 150 g white chocolate or cacao butter melted
        • 1/4 cup agave/maple syrup
        • 3/4 cup plant milk

        Instructions

        Base

        • In a food processor add the oats, nuts, dates, salt and salt. Pulse blend until you have a breadcrumb type of mixture. While blending add the oil and vanilla until mixture becomes sticky. Press the mixture into a loose cake tin and use the bottom of a glass to flatten and make sure you have an even layer. Set aside in the freezer while you prepare the filling.

        Filling

        • Add the drained cashews, mint, blueberries, syrup, milk, vanilla and salt to a blender. Blend for a few minutes. Its very important to have a smooth cream (no lumps) add a little more milk if mixture is too thick. I find it helps to shake the blender to get everything mixed together.
          In the microwave or Bain-Marie gently melt the chocolate and pour into the cashew cream. Blend again (shake blender) until all ingredients are combined. Remove bases from the freezer and pour in the filling (divide between 3 if making mini cheesecakes). Gently tap the sides of the tin to remove any air. Pop in the freezer for 3 hours minimum. Allow cheesecake to warm slightly at room temperate for a few minutes before removing from the tins. Decorate with mint leaves and blueberries. Serve after about 20 minutes so cheesecakes are solid but not frozen. If left out longer they will still hold their shape but are best eaten chilled. I stored my leftovers for up to 4 days in the fridge. Enjoy!

        Video

        Notes

        Makes 3 small cheesecakes or one larger one 6-7” loose base tin. TIP: Use a loose base tin or it will be impossible to remove the cheesecake. When blending the cashews make sure you blend for a few minutes (depending on your blender) until you have a thick cream with no lumps. If the mixture is too thick to blend add a little more milk (1 tbsp at a time) and blend again. You can see the consistency needed of the filling in the video.

        Three Ingredient Pancakes

        This is a recipe Animal Aid asked me to make a video for to update their website. I have changed the ingredients slightly as I found it too runny. This is a basic pancake recipe using just 3 ingredients. You can use this a budget breakfast or pimp it up with extra ingredients. I love to add chia seeds, a pinch of salt, vanilla extract and use different flours.
        Course: Breakfast
        Keyword: pancakes, three ingredients, vegan pancakes

        Ingredients

        • 1 cup flour I always use wholemeal
        • 275 ml plant milk
        • 1 tsp baking powder

        Instructions

        • Mix the flour and baking powder in a bowl. Pour in the milk and whisk together. If the batter is too runny add a little more flour. Heat a little oil in a large frying pan on a medium to high heat. Pour in the batter to make 3-4 pancakes. After a minute or so the surface will bubble. Flip the pancake and cook the other side for 1-2 minutes.

          Serve with chopped nuts, fruit, yoghurt, maple syrup or chocolate spread.

        Video

        Notes

        TIP: Why not add a scoop of protein powder, ½ tsp of cinnamon or turmeric, 1 tbsp cacao powder or some beetroot juice. You want the batter to be fairly thick so it makes the perfect pancake shape when poured into the pan. Some times if it's too runny I let it sit for 5 minutes so the ingredients soak up the liquid.

        Apple & Blueberry Porridge

        A wholesome, fruity porridge
        Servings: 2 people

        Ingredients

        • 90/1 g/cup rolled oats
        • 1 tbsp chia seeds
        • 475/2 ml/cups plant milk
        • 1 medium apple grated
        • 50 g blueberries
        • 1 tbsp coconut sugar/maple syrup
        • 2 tbsp sultanas
        • 1 tsp cinnamon

        Instructions

        • Grate the apple (minus the core and pips) using a cheese grater and place in a saucepan with the sugar and a dash of milk (approx 2 tbsp). On a medium heat bring to a simmer and stir for a couple of minutes until the apple softens and caramelizes. Using the bowl you are going to serve the porridge in pour in the apple and return the pan (no need to wash) to the hob. Add the oats, milk, cinnamon, sultanas and chia seeds to the pan and bring to a simmer. Add the apple and blueberries. Simmer on a low heat for 3-4 minutes stirring occasionally. Pour into a bowl and decorate with a sprinkle of cinnamon and your favorite fruits. I poured a little Oatly oat cream over the top. Enjoy!

        Video

        Notes

        TIP: When simmering the grated apple (I left the skin on) you want it to slightly caramelize. This will create a rich flavour that compliments the oats. Use gluten free oats to make this a gluten free recipe.

        Chocolate Banana Loaf (Wholegrain)

        Banana loaf is easy to make and made with the right ingredients, can be a healthy treat. Using wholegrain flour, coconut oil, cacao and coconut sugar make this loaf full of antioxidants, good fats, fibre and slow release energy (I even have it for breakfast).
        Course: Dessert, Snack
        Keyword: banana loaf, chocolate loaf

        Equipment

        • 2lb loaf tin lined/greased

        Ingredients

        • 3 ripe bananas mashed
        • 1/3 cup coconut oil
        • 1/2 cup plant milk
        • 2 tsp vanilla extract
        • 1 tsp cinnamon
        • 1 tsp baking powder
        • 2 cups wholemeal flour (250g) You can use gluten free flour
        • 1/2 tsp pink/sea salt
        • 3 tbsp cacao powder

        Instructions

        • Preheat oven to 180ºC/350ºF

          To a large mixing bowl add the flour, baking soda, salt, sugar, cinnamon and cacao powder. Using a hand whisk or fork mix all the ingredients together. Add the mashed bananas, milk, oil and vanilla and mix vigorously with a spoon. If the mix is too wet add a dash more flour. If its too dry add a splash more milk. See video for consistency. Spread evenly into a loaf tin and decorate the top with banana and a sprinkle of sugar. Pop in the middle of the oven and bake for 45 minutes. Check after half an hour to make sure the top isn't burning. If it is cover with tin foil. Remove from the oven and place on a wire rack to cool for at least 20 minutes. This will help it form and not fall apart. Serve with vegan butter, chocolate spread or ice cream.

        Video

        Notes

        TIP: The recipe says 3 bananas although I used a fourth one to decorate the top. When you pour the mix in the loaf tin be sure to spread it evenly to ensure it rises to a good shape. If you have bananas that are too ripe to eat they will work perfectly in this loaf. If you don't like things too sweet reduce the sugar. I found half a cup was just right. Use a 2lb lined loaf tin

        Special Fried Rice

        I took inspiration for this recipe from Jamie Oliver. Minus the egg and I added a few other things to give it extra flavour. Easy to make and can be enjoyed as a main meal or a side dish. Its versatile so you can leave out the cashews, tofu or Oumph! and swap for peanuts, a beef substitute or use extra veg. The cold mango and pomegranate seeds compliment the hot rice. I used wholegrain rice with added quinoa in this recipe.
        Course: Main Course, Side Dish
        Cuisine: Asian, Chinese
        Keyword: fried rice, special fried rice, vegan fried rice
        Servings: 2 People

        Ingredients

        • 4 spring onions chopped
        • 1/2 cup peas frozen is fine
        • 100 g firm tofu crumbled
        • 1 pack precooked wholegrain rice Make your own (250g cooked)
        • 1 tbsp soy sauce
        • 2 tbsp nutritional yeast
        • generous pinch of black salt gives egg flavour
        • 1/4 cup raw cashews
        • 60 g Oumph! The Chunk or vegan chicken substitute
        • 1 tsp Chinese five spices
        • 80 g black bean sauce

        Instructions

        • Drain the tofu and using a fork mash in a bowl. Leave it fairly chunky for the egg like texture. Add the nutritional yeast, salt and soy sauce. Mix together and let it marinade while you prepare the rest of the dish.

          Heat 1 tbsp of ground nut/sesame oil in a wok or frying pan. Add the chopped spring onion, garlic, peas and Oumph! Stir on a high heat for a couple of minutes. Add the spices, marinated tofu and cashews and stir constantly so it doesn't burn. After a minute or so add the black bean sauce (save some to garnish) and stir in thoroughly. Now add the rice and lower the heat. Make sure the rice is coated in sauce and the grains aren't stuck together (use the back on the spoon to separate). Cook on a low heat for 5 minutes stirring a few times. Be sure the Oumph! Is fully cooked before serving.
          Using a smallish bowl (that will fit the rice) brush with a little oil to stop the rice sticking. Add the rice and press firmly into the bowl . Using a warm plate (not hot) place over the top of the bowl and tip upside down. Tap the bowl and give it a little shake. When you lift away the bowl you should have a perfectly formed mound. Garnish with mango and pomegranate seeds and the rest of the black bean sauce. Serve immediately. Enjoy!

        Video

        Notes

        TIP: If you can't get hold of Oumph! why not use The Vegetarian Butcher Nochicken chunks, soya, Linda McCartney pulled chicken or Quorn. Always use precooked packet rice or it will be too sticky. Make sure the frozen peas and Oumph! are fully cooked before serving. Black salt.

        Smokey Chickpea Tacos

        Gorgeous crispy tacos filled with smokey chickpeas, veg and avocado. Topped with melted cheese and cool sour cream (made from coconut cream)
        Course: Appetizer, Main Course, Snack
        Cuisine: Mexican
        Keyword: Chickpea taco, smokey taco, Taco

        Ingredients

        • 1 can chickpeas drained
        • 1 tsp cumin
        • pinch of sea/pink salt
        • 1 tbsp smoked paprika
        • 1/2 onion chopped
        • 1/2 red pepper chopped
        • 1 cup sweetcorn tinned or frozen
        • taco shells or wraps
        • grated vegan cheese

        Instructions

        • Preheat oven to 180ºC/356ºF

          Heat 1 tbsp of olive oil in a frying pan. Add the chickpeas and coat in the oil, add the paprika, salt and cumin. Fry on a medium to high heat for 5 minutes. Using a separate pan (or tip the chickpeas into a bowl like I did) heat a small amount of oil and fry the chopped onion and red pepper. After a few minutes and the veg is softened and slightly browned add the chickpeas and sweetcorn. Heat for 5 minutes. Pour into your taco shells or tortilla wraps, add some salad or salsa and sliced avocado. Top with grated cheese and pop into the oven for 8-10 minutes until the cheese has melted and the taco shells warmed. You don't want to cook the tacos, just warm them. Drizzle with mayo or sour cream.

        Video

        Notes

        TIP: Why not drizzle with some sour cream or mayo. If using frozen sweetcorn its best to cook for a couple of minutes in the microwave and drain off any excess water.

        Chocolate Coffee Cheesecake

        Caffe Mocha Cheesecake – Chocolate Coffee Cheesecake. With a raw sticky almond and date base topped with a rich and creamy cashew cream topping. I get a lot of complements about my cheesecakes so I tried to think of something a bit different. With a thin layer of white chocolate spread over the top makes this a show stopper for dinner parties.
        Course: Dessert
        Keyword: coffee cheesecake, vegan cheesecake
        Servings: 8 people

        Ingredients

        Base

        • 150 g raw unsalted almonds
        • 6 dates pitted & soaked in hot water - drained.
        • pinch of pink/sea salt
        • 1 tsp vanilla extract
        • 1 tbsp coconut oil melted
        • 1 tbsp coconut sugar

        Filling

        • 150 g raw unsalted cashews Soaked overnight or 1 hour in just boiled water - drained.
        • 170 g dark chocolate
        • pinch or pink/sea salt
        • 1 tsp vanilla extract
        • 2 tsp coffee - instant mixed with 3-4 tbsp boiled water
        • 1 tbsp lemon juice
        • 1//4 cup agave/maple syrup
        • 3/4 cup plant milk unsweetened is best

        Instructions

        Base

        • Blend the nuts in a blender until they're finely chopped. Add the salt and sugar and pulse two or three times to mix. Add the dates, vanilla and oil and pulse until you have a sticky mixture. Using a 6/7” loose bottom tin pour in the mixture and press down firmly. Use the base of a glass to get a level surface. Set aside while you make the filling.

        Filling

        • To a blender add the cashews, milk, vanilla, agave and coffee. Blend until you have a thick, lump free cream. This can take a few minutes depending on the speed of your blender. Its important its lump free. If it's too thick add 1 tbsp of milk and keep blending. Melt the chocolate in a bain-marie or in brief stages in the microwave. Pour into the cashew cream and blend until combined. Shake/stir the blending jug/cup to mix thoroughly. The filling should be thick enough to pour slowly over the base (see video) but not too runny. If you think it's too runny add another 10g of melted chocolate. Place in the freezer to set for a minimum of 3-4 hours.

          For the white chocolate topping melt 70g of white chocolate with 1 generous teaspoon of coconut oil. Allow to cool slightly then pour over the frozen cheesecake. Work quickly to spread the chocolate over the top and let it run down the sides. The chocolate will set very quickly over the frozen cheesecake. This creates the drops falling down the sides.

          Let the cheesecake sit at room temperature for 20-30 minutes before serving to defrost. Store in the fridge for 4-5 days. ENJOY!

          * I used coffee bean bags for a fresher taste which I soaked in 4 tbsp of boiled water then squeezed to get a concentrated liquid.

        Video

        Notes

        TIP: You can soak the cashews overnight but if you're pushed for time soak in just boiled water for 60 minutes.

        Scrambled Tofu 'Egg'

        A tasty alternative to scrambled egg.
        Course: Breakfast
        Keyword: scrambled tofu, tofu
        Servings: 1 Person

        Ingredients

        • 150 g tofu drained
        • 1/2 small onion chopped
        • 1 clove garlic minced
        • 1/2 tsp turmeric
        • 1/4 tsp black salt gives eggy taste
        • 2 tbsp nutritional yeast
        • black pepper to season
        • 1/2 red pepper chopped
        • 60 ml soya/oat cream
        • 1 tbsp olive oil to cook

        Instructions

        • In a medium to large frying pan heat the oil on a medium heat. Add the onion, garlic and pepper and stir until slightly softened (4-5 minutes). Using your hands crumble the tofu into the pan and add the turmeric, salt, pepper and nutritional yeast. Stir thoroughly coating the tofu until golden. Pour in the cream and continue to heat and stir for another 2-3 minutes. Serve hot from the pan with toast. Why not serve with vegan bacon, sausages and baked beans for a full English breakfast. Enjoy!

        Video

        Notes

        TIP: You can make this recipe using normal salt and it's still delicious. Like regular scrambled egg you can add other ingredients like chilli, sausage or spinach. It also works well once cooled in a sandwich with mayo.

        White Chocolate & Salted Caramel Cheesecake

        This is an original recipe and I've tried to make it as healthy as possible. I've mastered the vegan cheesecake so I love creating different bases and fillings. With a nutty and chewy base topped with a rich and creamy white chocolate layer and finished off with a salted caramel topping. Each layer is delicious on its own but when you combine all three you're in for a real treat.
        Course: Dessert
        Keyword: raw vegan, salted caramel, vegan cheesecake, vegan chocolate, vegan white chocolate, white chocolate
        Servings: 8 slices

        Ingredients

        Base

        • 6 dates pitted. Soaked in hot water for 20 minutes & drained.
        • pinch of sea/pink salt
        • 1 tbsp coconut oil in liquid form
        • 1 tbsp coconut sugar Optional
        • 1 tsp vanilla extract

        White Chocolate filling

        • 150 g cashews (raw, unsalted) soaked overnight or in just boiled water for one hour. Drain.
        • 200 g cacao butter/vegan white chocolate melted
        • 1 tbsp lemon juice
        • 2 tsp vanilla extract
        • 3/4 cup plant milk
        • 1/2 cup agave/maple syrup use a little less if you use white chocolate as it's already sweetened
        • pinch of sea/pink salt

        Salted Caramel

        • 75 g dates soaked & drained
        • 1/2 tsp pink/sea salt
        • 1 tsp vanilla extract
        • 35 g nut butter cashew works best. I used peanut in this recipe
        • 3 tbsp coconut oil melted
        • 4 tbsp plant milk

        Instructions

        Base

        • In a blender add the nuts, salt & sugar. Blend until you have small breadcrumb like pieces. Add the dates, oil and vanilla and pulse until all ingredients are combined. Pour into your tin and spread evenly. Press down with a spoon (firmly) and set aside.

        White Chocolate Filling

          To your blender add the cashews, milk, vanilla, agave and lemon juice. Blend until you have a lump free cream. You may have to blend for a few minutes depending on the power of your machine. It's important to have no lumps. Now add the melted cacao butter (I melt mine in the microwave in 15 second bursts & then stirring until you have a liquid). Blend again for a few seconds to combine all the ingredients. Pour over the base and give the tin a gentle tap and shake to remove any air bubbles. Pop in the freezer for at least two hours to set.

            Salted Caramel

            • : Add all the ingredients to a clean blender and blend, blend, blend. You will have to remove the blender lid and mix with a spoon and blend a few times. Although on the video it looks like a few seconds it took me a couple of minutes until all the ingredients had combined without any lumps. If it's too thick add a little more milk. Remove the cheesecake from the freezer and pour over the caramel. Using a spatula or a spoon smooth the caramel evenly over the top and pop back in the freezer for an hour.

              Remove from the freezer and let the cheesecake defrost at room temperature for ten minutes to help the tin come away without sticking. Let it sit for another 20 minutes before serving to get the best consistency. Enjoy!

            Video

            Notes

            Tip: Soak your raw, unsalted cashews overnight or if you're impatient (like me) soak in just boiled water for an hour. You can make the white chocolate layer with cacao butter or white chocolate. If you use white chocolate it will be sweetened so use a little less agave. Instead of agave you can use maple syrup or even golden syrup. Pink & sea salt are much better for you but you could use table salt if you don't have either. I like to set my cheesecakes in the freezer as its ready faster. If you have more time you can set in the fridge. Be sure to use a loose bottom tin so you can remove the cheesecake with ease. I place a glass upside down and set the tin on top. Pushing down the sides of the tin gently until the tin is free. Using a knife slide under the base to unstick from the tin.

            Baked Teriyaki Tofu Salad

            This isn't one of my recipes. It's taken from Animalaid.org.uk who kindly asked me to make a video to accompany the recipe. I have changed the ingredients slightly. There are two recipes below. One is basic using a premixed salad and ready made marinade. The deluxe version uses a few extra ingredients and in my opinion is much tastier.
            One of the things I enjoy about making other peoples recipes is I try things I wouldn't normally eat. This meal can be a delicious, easy light lunch or a main meal (deluxe recipe) with sweet potato and a few extra ingredients.
            Course: Main Course, Salad, Side Dish, Snack
            Cuisine: Chinese, Japanese
            Keyword: baked tofu, teriyaki salad, tofu, tofu salad, warm salad

            Ingredients

            Basic Recipe

            • 1/2 block firm tofu drained
            • 250 ml teriyaki marinade
            • 1/2 red pepper chopped
            • 1/2 red chilli chopped
            • 1 clove garlic crushed
            • mixed salad
            • 1 tbsp olive oil

            Deluxe Recipe

            • 1/2 block firm tofu drained
            • 150 ml teriyaki sauce
            • 1 tbsp toasted sesame oil
            • 2 tbsp miso paste
            • 2 tbsp agave nectar or maple syrup
            • 1 tsp Chinese five spices
            • 1/2 red pepper chopped
            • 1/2 red chilli chopped
            • 1 clove garlic crushed
            • 1 handful baby spinach
            • 1 handful rocket leaves
            • 1 handful lettuce chopped
            • 1 sweet potato baked

            Instructions

            • Drain the tofu and cut into cubes (about 1” in size) set to one side. For the deluxe recipe mix the teriyaki sauce, oil, miso paste, agave nectar, five spices, chilli and garlic. Add the tofu, cover with cling film and give it a gentle shake to cover the tofu in the marinade. Do the same for the basic recipe mixing the teriyaki marinade and oil. Set aside in the fridge for at least one hour or overnight.

              Preheat the oven to 180C/356F.

              Line a baking tray with foil and spread out the tofu (keeping the marinade to dress the salad. Drizzle with a little oil (makes it go crispy) and place in the centre of the oven for 25 minutes until golden brown.

              In a bowl or on a plate prepare your salad. You can add your favourite veg like tomato, cucumber or spring onion. Add the hot tofu to the salad and the potato, pour over the remaining marinade. Serve straight away. Enjoy!

            Video

            Notes

            TIP: The longer the tofu marinates the better the flavour. For the sweet potato I prick it with a fork then cook on full power in the microwave for 4 minutes. When the tofu goes in the oven put the potato in at the same time to give the skin a crispy texture.

            Red Lentil Dhal

            This isn't one of my recipes. It's taken from Animalaid.org.uk who kindly asked me to make a video to accompany the recipe. I have changed the ingredients slightly.
            This is a delicious, cheap and easy to make recipe. Using nutritious lentils and anti-inflammatory spices like turmeric. Served with rice and spinach this dish could serve four people.
            Course: Main Course, Side Dish
            Cuisine: Indian
            Keyword: lentil, lentil dhal, red lentil dhal

            Ingredients

            • 300 g red lentils cooked
            • 1 onion diced
            • 2 tsp fresh grated ginger or use powdered
            • 2 tsp Garam Masala
            • 2 tsp cumin
            • 2 tsp turmeric
            • 1 can chopped tomatoes
            • 250 ml vegetable stock

            Instructions

            • In a large pan heat 1 tbsp of oil on a medium to high heat. Add the onion, garlic and ginger and fry for 4-5 minutes until softened and slightly browned. Add the chopped tomatoes, coconut milk and veg stock and stir until it simmers. Add the lentils and stir into the sauce. Simmer for 10 minutes stirring occasionally. The dhal will thicken as it simmers. I like mine thick so I added a little coconut flour. If you like yours with more liquid you can add a little more water. Enjoy!

            Video

            Notes

            TIP: I cooked the lentils first but you could use an extra 250ml stock (500ml in total) and add the uncooked lentils and simmer for 20 minutes instead of ten. You can buy pre cooked lentils which would make this recipe even easier.

            Battered Tofish (Vegan Fish)

            Fish is often the last animal product vegans give up. This recipe for tofish (fish flavour tofu) will stop any cravings for fish with its crisp thick batter and tender inside. Trying to keep it healthy I've made the batter with wholemeal flour and drain it on kitchen towel once cooked.
            Course: Main Course
            Keyword: tofish, tofu, vegan fish
            Servings: 4 portions

            Ingredients

            Tofish

            • 1 pack firm tofu (400g) pressed
            • 1 cup white wine cheap wine will do
            • 1 tsp pink/sea salt
            • 1 tbsp vegan fish sauce or soy sauce
            • 2 tbsp lemon juice

            Batter

            • 1 sheet nori - seaweed Sush seaweed
            • 1 tsp baking powder
            • 100 g wholemeal flour you can use white flour is you wish
            • 1 tsp smoked paprika
            • 1/2 tsp pink/sea salt
            • 1 tsp garlic powder
            • 1 tsp onion powder
            • 200 ml sparkling water you can use beer/lager instead
            • vegetable oil to fry

            Instructions

            Tofu marinade

            • Mix all the ingredients together (not tofu) in a large bowl and set to one side. Cut the tofu into 4 triangles and coat in the marinade. Leave to soak up the flavours for at least one hour or overnight.

            Tofish

            • Lay a nori sheet on a chopping board and a triangle of tofu on top. Using a sharp knife cut around the tofu so you have a layer of nori on one side of the tofu. This is a bit like fish skin and gives a seafood taste. Do this to all four triangles then set aside.

              To a large bowl add all the dry ingredients and mix together. Pour in the water and whisk until you get a thick batter. Set aside.

              On a plate sprinkle about 1/2 a cup of flour and coat each side of the tofu (this helps the batter stick). In a deep pan pour in the oil until it fills about 1.5 - 2 inches in depth. Heat on a high heat for around 4-5 minutes until it starts to bubble (see my tip) .

              Gently pick up a piece of tofish (keeping the nori on top) and coat in the batter. Lay the tofish into the oil and repeat with the other portions. After 3 minutes turn the tofish over and cook the other side. The batter should be golden and crisp. If it doesn't look like the video you can cook for a bit longer. Gently (using tongs) remove each piece from the pan and let the excess oil drain off. Place on kitchen towel to soak up any more oil. Serve immediately with chips, mushy peas and tartare sauce. Enjoy!

            Video

            Notes

            TIP: To press your tofu use a tofu press or alternatively wrap in a tea towel and press between two plates with a weight on top. The brand Tofoo is already pressed. When heating the oil to fry the tofish you want the heat set to maximum (always keep an eye on it) and when it starts to slightly bubble drop in a teaspoon of batter and it should expand and go crisp and golden within a few seconds. If this doesn't happen the oil isn't hot enough. You can keep the tofish warm in the oven with the chips for no more than ten minutes. This is helpful if you are preparing for a large amount of people or your pan is limited in size.

            Roasted Aubergine & Courgette Pasta Bake

            Another recipe from www.animalaid.org.uk website which I've turned into a bake. By roasting the veg first then baking you get much richer and intense flavours from the dish.
            Course: Main Course
            Keyword: pasta, pasta bake, vegan bake, vegan pasta bake

            Ingredients

            • 350 g pasta I always use wholegrain
            • 1 aubergine (eggplant) diced
            • 1 large courgette diced
            • 1 red onion chopped
            • 1 jar tomato pasta sauce 500g
            • 1 tsp rosemary
            • 1 tsp thyme
            • Pink/sea salt & pepper
            • Vegan Parmesan/nutritional yeast to sprinkle on top
            • vegan cheese grated

            Instructions

            • Preheat oven to 200oC/392oF
              To a large baking tray add all the chopped veg and drizzle with olive oil and a pinch of salt. Using your hands cover the veg in the oil and bake in the oven for 25-30 minutes.

              While the veg is roasting add you pasta to a pan and cook for 1-2 minutes less than the instructions say. In a large pan on a low heat pour in the pasta sauce, herbs, salt & pepper. By heating the sauce it reduces the cooking time in the oven. Drain the pasta and add to the pasta sauce. Turn up the heat and stir until covered in the sauce. Pour into an oven proof dish and top with grated cheese and a good sprinkle or Parmesan or nutritional yeast (gives it a slight crisp). Bake for 15-20 minutes until the cheese is golden and slightly browned. Serve with salad and garlic bread.

            Video

            Notes

            TIP: When cooking the pasta cook it for 1-2 minutes less than the packet says. When you bake the dish it will continue cooking and you don't want mushy overcooked pasta. I always use wholegrain pasta but you can use which ever you prefer including gluten free. My pasta pack said to cook for 12 minutes so I cooked it for 10. If you don't have the specific herbs you can use 2 tsp of mixed herbs.

            Pink Grapefruit & Guava Kombucha Jelly

            A delicious, refreshing, low sugar jelly made with Kombucha.
            Course: Dessert
            Keyword: gut health, Jelly, kombucha, vegan jelly

            Ingredients

            • 1 bottle pink grapefruit & guava Kombucha use different flavours if you like.
            • 1/2 pink grapefruit cut into small pieces
            • 3 cups apple juice
            • 1.5 tsp agar agar powder

            Top layer

            • 2 cups apple juice
            • 3/4 tsp agar agar powder
            • few drops red food colouring Make sure it's vegan

            Instructions

            • Method - first layer
              Add the agar powder to a saucepan and pour in the juice and Kombucha. Turn on the heat (high) and stir/whisk continually until it boils. Boil for 2 minutes (still stirring) and then turn off the heat.

              Pour the liquid into a jug. Using a glass or pot pour in the halfway liquid so each glass has the same level. Add the grapefruit pieces. To get a arty effect (like my video) set the glass slightly on its side in a muffin pan and set in the fridge for 4 hours.

              Once the first layer is set you can prepare the top layer. Add the agar powder to a saucepan and the juice. Turn the heat to high and heat and stir. Add a few drops of colouring to get a dark red colour. Continue stirring and bring to the boil. Boil for two minutes stirring continually. Turn off the heat, pour into a jug and let it cool for a few minutes. While the jelly cools its important to stir every minute to stop it setting. Pour over the bottom layer of jelly and pop back into the fridge for four hours. Serve straight from the fridge. Enjoy!

            Video

            Notes

            I love Kombucha and with all the hot weather recently I wanted to create a refreshing low sugar recipe. It was a bit of an experiment but it turned out perfectly. TIP: Be careful measuring the agar agar https://amzn.to/2YlYF9O as too much/little will effect the texture of the jelly. Leave to set for a minimum of 4 hours.