This is a recipe for a thick, creamy, tangy dip that literally couldn’t be more quick and easy to make. Just wack everything into a food processor and away you go – an (almost) instant dip, ready for snacking or entertaining. You can either roast […]
Whether you’re planning picnics or already thinking about packed lunches these are your new best friend. Crispy little filo parcels stuffed with sweet peas, creamy, salty feta and fresh mint – they’re absolutely delicious and very easy to make. You can fold the parcels into […]
If there was aquafaba mousse last week then you may have guessed that there would be hummus this week!
This is a lovely fresh, zesty tasting version of hummus, which is absolutely perfect for summer picnics, barbeques or just plain old snacking. It’s also very quick to prepare so you can whip it up in a jiffy.
1 can chickpeas
small bunch of basil (including stalks)
2 tbsp olive oil
zest of one lemon
juice of half a lemon (more if you like)
seasalt and black pepper to taste
Roughly chop the basil and place all the ingredients into the bowl of a food processor. Blend together until you are happy with the texture and then adjust the taste to your preference by adding a little more lemon juice, salt or pepper. If the hummus is stiffer than you would like then add a splash of cold water and blend again.
I’m quickly learning that it’s entirely possible to make delicious cakes without having to use eggs or any dairy products. This flavourful cake is light and fluffy with a lovely soft texture, like a traditional ginger cake but it’s completely vegan, using dates and vegetable […]
Nine times out of ten if I bake something vegan it’s because I’ve run out of eggs. These muffins are so nice though that I would make them this way whether I had eggs in my fridge or not. They’re incredibly fluffy and full of flavour, I promise you won’t even notice that they’re vegan!
I make my apple sauce by finely chopping a couple of Bramley apples and cooking them in a small pan with a tablespoon or two of water until they are soft and pulpy.
makes 6 (multiplies easily)
200g apple sauce
50ml non-dairy milk
2 tbsp vegetable oil
130g plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
pinch of salt
1/4 tsp ground ginger
1/4 tsp ground allspice
50g light soft brown sugar
Pre-heat your oven to 190°c and line a six hole muffin tin with paper cases. Whisk together the apple sauce, milk substitute and oil in a jug. Sift the flour, raising agents and spices into a mixing bowl before whisking in the salt and sugar. Make a well in the centre and pour in the wet mixture. Briefly stir, just enough to combine everything.If you over mix it then the muffins will become heavy and dense instead of light and fluffy. Divide the batter evenly between the paper cases and bake the muffins for 20 minutes, until they are well risen and golden brown. Enjoy whilst still warm or leave to cool, as they’ll keep for a couple of days.
Sometimes your day needs a little pick-me-up but you don’t always want to rely on sugary snacks and chocolate bars (even if they are delicious). These are a really good alternative, quick and easy to make, full of fibre and pretty tasty to boot. I’m not generally a massive fan of dates, they’re a bit too sweet for me but combining them with slightly bitter cocoa powder makes all the difference and they do give the bites a lovely fudgy texture.
makes about 20
200g pitted dates
100g peanut butter
1 tbsp ground flax seeds
1 tbsp cocoa powder
splash of cold water
Put all of the ingredients except for the water into the bowl of a food processor and blitz them together until they are well blended. Add just enough cold water to the mixture to bring it together to form something similar in consistency to cookie dough.
Pull off chunks of the mixture and roll them into walnut sized balls. Spread them out on a sheet of parchment and then pop them in the fridge to firm up until you need a healthy little boost to your day. These will keep for a week or so in the fridge or you can freeze them.