Today we have a simple recipe to make scones using lemonade!
You will need:
5 cups of self raising flour
330 ml can of lemonade
330 ml of single cream
Butter for brushing on top
A metal bowl and knife.
1. Preheat oven to 200C. (180C fan assist, Gas Mark 6)
2. Put 4 cups of flour in a large metal bowl.
3. Add lemonade slowly.
4. Add cream.
5. Fold together gently.
6. Add the last cup of flour.
7. Fold together until you have a dough thats springy and not sticky.
8. Flour your work surface.
9. Turn dough onto surface and gently pat it to an inch thick. Don't use a rolling pin!
10. Use a cutter or knife to cut into rounds and place on a greased baking tray.
11. Brush a little melted butter on top.
12. Bake for 15 minutes until brown on top.
Today we have a recipe for some tasty peanut and chocolate bars 😋
You will need:
2 cups oats
2 cups melted peanut butter
1 cup maple syrup or syrup
4 100g bars of chocolate
1. Place oats into a food processor and blitz until powdery. (If you like an oatier texture you can leave them unblitzed and mix by hand in a bowl)
2. Add melted peanut butter and syrup and mix thoroughly with a spoon.
3. Press into a lined rectangular baking tray with a cup or glass. Make sure you get the corners!
4. Melt chocolate carefully on the stove or in the microwave. If on the stove use a low heat, and in the microwave use short bursts with stirring.
5. Pour over the top of the oat mixture and smooth with a spoon or spatula.
6. Sprinkle a little salt on the top of you want a little kick.
7. Chill in the fridge until set (probably at least 2 hours)
Cut into rectangles to serve and enjoy!
Here's an easy recipe for making some tasty sausage rolls 😋
You will need
Pre-rolled puff pastry,
Any kind of sausage, defrosted if from frozen,
Melted butter for brushing on.
1. Preheat your oven to 180C (Fan Assisted 160C, Gas mark 4)
2. Unroll your pastry.
3. Cut pastry into 6 equal sections, and place a sausage at one side of each
Note: If your sausages have skin, either remove it or prick it thoroughly with a fork to prevent them bursting.
4. Fold the pastry over the sausages and seal it with a fork.
5. Place on a greased or lined baking tray.
6. Brush on melted butter.
7. Bake for 25 minutes, rotating halfway.
Enjoy!
You can include sauces, spices, vegetables and cheese before you fold the pastry too!
We have a recipe for a versatile savoury snack today!
You will need:
Puff pastry sheets
Cream cheese
Spinach
1. Preheat oven to 180 C (Fan Assisted 160 C, Gas Mark 4)
2. Cook spinach in a dry pan for 2-3 minutes, stirring constantly.
3. Roll out puff pastry.
4. Spread cheese over the pastry.
5. Scatter spinach evenly over the cheese.
6. Roll up tightly but gently.
7. Cut into 1 inch thick segments and place on a lined or greased baking tray, flattening gently.
8. Bake for 20 minutes, turning around half way. Pastry should be caramel coloured when done!
Experiment with adding other vegetables and spices before rolling up, let us see your creations!
We have a tasty savoury snack today! Crumpets taste delicious when topped with favourite pizza toppings.
You will need:
Crumpets
Tomato Puree
Grated Cheese
Spices
Favourite Pizza toppings.
1. Preheat oven to 180C (Fan assisted 160C, Gas mark 4)
2. Spread tomato puree on top of crumpets.
3. Sprinkle spices on top.
4. Add grated cheese.
5. Add any pizza toppings.
6. Bake for 15-20 minutes, until cheese is melted and toppings are cooked.
Today we have a tasty sweet treat for you! Flapjacks make a filling snack, and other favourite ingredients can be easily incorporated.
You will need:
1 Cup of porridge oats
1/2 cup of sugar (brown is best but any will work)
1/2 cup of butter or substitute
Spices (optional)
1. Preheat oven to 200C (Fan assisted 180C, Gas Mark 6)
2. Put butter and sugar in a large bowl and mix together until you have no sugar crystals left.
3. Add any spices to taste (about 1 teaspoon each on average) and mix in well.
4. Add your oats and mix until it all sticks together in a ball.
5. Spread out on a greased or lined baking tray or in a cake tin, to about 1 and 1/2 cm thick.
6. Bake in the oven for 20 to 25 minutes, checking frequently after 15.
7. Its ready to come out when its caramel coloured all over and starting to burn at the edges. It should still be bubbling!
8. Allow to cool and harden before removing from the baking tray.
9. Cut into pieces while still a bit soft, and enjoy when cool and firm.
We have found the sauce of McDonald's Big Tasty, and tried and tested it. And we can say it tastes great! Veganised AND homemade!
Ingredients:
Sesame seed burger bun
Vegan burger (we used Beyond Burger)
Lettuce, tomato
Vegan cheddar cheese
Homemade sauce
Sauce:
1 cup vegan mayo
1/2 chopped cucumber
2 tsp white vinegar
1 tsp sugar
1/4 tsp salt
2 tbsp chopped onion
1 tsp mustard
1/2 tsp garlic
1 and 1/2 tbsp liquid smoke/smoked paprika
2 tbsp veg oil
1 tbsp ketchup
1 tsp lemon juice
Steps:
1. Cook burger as suggested on pack. While the burger cooks, and any sides of your choice, prepare the sauce.
2. Add all the ingredients to a blender, or a bowl and use a hand blender. Blend till smooth.
3. Once everything is cooked and prepped, we can start building our burger.
4. Place cheese on top of burger, in pan, for it to melt. Place cheese on bottom bun and place hot burger on top. The bottom cheese will melt.
5. Place sliced tomatoes on top of cheese, cold or fried. Place lettuce on top.
6. Place sauce on top of lettuce, then top bun.
7. Add sides and enjoy!
#homemadetakeaway #veganisingfood #homecooking
You need 4 fillings: cheese, a sauce, veg and a 'meaty' option such as vegan sausages, cheekin bites, mince, falafel, chickpeas or even more veg. Put these fillings on each quarter of a wrap, fold, squish, fry and enjoy.
Ingredients:
- wraps
- cheese
- passata/tomato sauce or guacamole
- mix veg with spices of your choice
- cheekin/vegan mince/vegan sausages etc.
Steps:
1. Cook your veg filling and 'meaty' filling
2. Layout a wrap. Slice it in the middle, halfway up
3. Add each filling onto each quarter
4. Fold one quarter at a time over the next quarter (watch video). You will end up with a triangle
5. Fry the folded wrap in a pan with no oil, about a minute or so until toasted. Or place into a grill.
This week we have a recipe for some quick and easy ginger and mixed peel cookies! 🍪
They're fun to make, and can be ready in just half an hour, perfect when you want a sweet treat in winter ❄️
You will need (for a small batch):
1/2 cup of self raising flour
OR 1/2 cup plain flour and 1 teaspoon baking powder
1/4 cup of butter
1/4 cup of caster or light brown sugar
1/4 cup of mixed orange and lemon peel
1 teaspoon of ginger, or more if you like a gingery cookie!
1. Preheat oven to 180 C (Fan oven 160 C, Gas Mark 4)
2. Measure 1/4 cup of butter and 1/4 cup of sugar into a large bowl, and mix until smooth.
3. Mix in 1/4 cup of mixed orange and lemon peel.
4. Add 1/2 cup of flour, teaspoon of ginger and baking powder if you're using it.
5. Work into a soft dough until you have no lumps of flour or butter.
6. Roll out to about 1 centimetre thick, depending how thick you like your cookies.
7. Cut into shapes and place on a baking tray
8. Bake for 10 to 15 minutes, depending how hard you want them. Thinner cookies will cook faster!
9. Allow to cool, then enjoy!
Delicious with a hot drink 😋
We have a different recipe for you today...a vetkoek! Vetkoek is a traditional South African fried dough bread. The vetkoek forms part of South African culture. The word vetkoek literally means "fat cake" in Afrikaans. It is normally served with curried mince and veg. We used mixed frozen veg with plant based mince, cooked in a curry sauce. You can have it with almost anything, even just margarine! And you can make it different sizes too. Have fun with it and experiment! 😋
Vetkoek dough:
5 ½ cups cake flour plus more for dusting
2 tsp of Salt
2 tbsp sugar
1 packet yeast (Approx. 2 tsp)
2 cups lukewarm water
Steps:
1. In a large bowl, mix everything together until you form a dough. You may need more water or flour.
2. Cover loosely with a clean cloth and let rise for 1 or so.
3. Prepare filling. While filling cooks/simmers, cook vetkoek.
4. Turn dough on a floured surface, flatten to knock out air bubbles and knead to firm up.
5. Roll out dough in to 1 inch thick, cut into desired shapes.
6. In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 cm) high. Enough to cover a doughball. Heat till it is hot.
7. Lower the cut doughballs into the pot and fry until golden brown about 5-7 minutes depending on size. Remove with a slotted spoon and drain on paper napkin or colander . Let it cool
8. Cut open a vetkoek and fill with filling. Enjoy!
This is an easy recipe to make some delicious chocolate fudge.
You will need:
1 can of condensed milk
200g of dark chocolate
150g of hazelnut spread
1. Melt the chocolate carefully in the microwave, stirring often.
2. Add the condensed milk and hazelnut spread.
3. Mix until fully blended.
4. Pour into a square baking tray lined with baking paper.
5. Chill in the fridge until fully set. (1-2 hours depending on fridge temperature)
6. Cut into squares to serve.
Today we have a recipe for easy oat cookies 🍪
You will need:
3 fully ripe to slightly browned bananas
2 cups of oats
1/2 a cup of melted peanut butter
+ Any additional ingredients like chocolate chips, raisins, nuts and spices.
1. Preheat oven to 180C (160C Fan Assisted, Gas Mark 4)
2. Mash bananas in a bowl.
3. Carefully melt peanut butter. If using a microwave, make sure you have removed all the foil!
4. Add 1/2 cup of peanut butter and 2 cups of oats to bananas and mix well.
5. Add any extra ingredients, we used chocolate chips!
6. Line or grease a baking tray.
7. Make mixture into rounds on the baking tray.
8. Bake for 12-15 minutes, checking occasionally.
9. Allow to cool, then enjoy!
Any cookies you don't eat should be kept in the fridge for up to 5 days.
We have a tasty healthy snack for you this evening 😋
You will need:
1 block of tofu
1 tsp of Garlic powder
1 cup of grated cheese
1 big tablespoon of cream cheese
1 head of broccoli
Crackers like Ritz, Tuc or Mini Chedders
1. Boil broccoli for 5 minutes or until tender.
2. Preheat oven to 180 C (160 fan assisted, Gas mark 4)
3. Add tofu and garlic to a large bowl and mix together.
4. Add your grated cheese and cream cheese and mix together.
5. Chop the broccoli into small pieces and mix in too.
6. Line the bases of a cupcake tray with crackers and add your mixture on top.
7. Bake in the oven for 20 minutes.
If you have a lot of vegetables to use up, you can make them into chutney easily 🍅
Ingredients you will need:
Left over peppers/onions/tomatoes and any other vegetables.
For every 4 whole large vegetables you need 1 cup of vinegar, 1 cup of sugar, and a teaspoon of salt.
For smaller veg like sweetcorn, cherry tomatoes and mini gherkins/onions, 1/3 of a cup full is equivalent to one large tomato.
4 vegetables will make about 1 medium jar.
You can experiment with different spices as well!
You will also need:
A clean jar with a screw lid, a saucepan, measuring cups, a vegetable knife, a potato masher and a wooden spoon.
1. Cut up all your vegetables as finely as you can (about 1 cm chunks) and place in your saucepan.
2. Add vinegar, sugar and salt, and stir until the sugar and salt have dissolved.
3. Bring to the boil, then lower the heat to a gentle boil and cook for half an hour, stirring occasionally so nothing gets stuck to the pan.
4. Remove from heat and mash up with potato masher.
5. Return to the heat and cook gently for another half an hour with stirring.
6. Mash it up again, then cook until it has a jam-like consistency.
7. Pour into jar, and close the lid firmly.
8. Refrigerate for 24 hours before use!
Delicious served with salads and sandwiches!
Today we have a quick recipe for easy filled croissants.
You will need:
Ready to roll puff pastry
Your choice of filling (chocolate, jam, cheese, for example)
Milk or substitute for brushing on
Flour for the work surface
1. Preheat your oven to 200C, 180C Fan Assisted, Gas Mark 6.
2. Flour your work surface and rolling pin. This stops the pastry sticking!
3. Roll your pastry out to about the thickness of a 10p coin.
4. Cut into a rectangle, and then into triangles.
5. Add your filling mainly at the short edge, leaving a gap around the edges.
6. Starting from the short edge, roll the pastry up and gently shape into a crescent.
7. Place on a baking tray.
8. Brush on your milk, covering the whole pastry.
9. Bake for 20-25 minutes, until light golden.
Enjoy!
The recipe is super easy to follow, and makes a great sweet treat with lots of options for creativity! For a cool marbled effect, you can knead cocoa powder into the dough. The more you kneed it the more uniform the dough will be!
Ingredients:
300g Plain flour
100g Caster sugar
200g Butter or equivalent (we used a dairy-free spread)
2tsp Vanilla essence
And some edible plants to decorate. Double check they are edible! You can also include own preferred additional flavourings and toppings.
Method
1. Make sure your hands and work surfaces are clean.
2. Preheat oven to 160°C, 140°C fan assisted, or Gas Mark 3.
3. Mix your flour, caster sugar, butter and vanilla essence together in a large bowl. You may need to get your hands in to squish the dough together!
4. Roll out your dough until its about half a centimetre thick.
5. Cut out your cookies and place on the baking tray.
6. Press your edible plants into the dough, making sure they're secure.
7. Bake in the oven for 14 minutes, or until slightly crispy at the edges! They will continue to harden after they are removed.
8. Leave on the side for 10 minutes to cool.
Ingredients:
175g plain flour
90g light brown sugar '
60g butter/your preferred substitute
2 tablespoons golden syrup
1 tablespoon sunflower oil
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking powder
Preferred Decorations
Method:
1. Preheat oven to 170°C / Gas Mark 3.
2. Weigh your flour, cinnamon, ginger and baking powder into your large bowl.
3. Stir together with the spoon. Mixing the dry ingredients together first makes sure they're evenly distributed.
4. Weigh the butter, light brown sugar, sunflower oil and golden syrup into your bowl.
5. Mix everything together with the spoon, then with clean hands, work into a single lump of dough.
6. Cover the dough with a towel
7. Chill in the fridge for 15 minutes.
8. Lightly flour a rolling pin and your work surface.
9. In section, roll out your dough to 7mm (about half a fingers width).
10. Place your cookie cutter on the dough, sharp edge down and press all the way through.
11. Carefully lift the cookies onto your baking tray.
12. Keep squishing up and flattening your excess dough until you've used it all up!
13. Bake for 12 minutes. They should come out quite soft.
14. Allow to sit for 10 minutes on the side.
15. Decorate if desired!
This is a great recipe for using up leftover vegetables and bread that's on the turn! Tastes great served with gravy or sweet and sour sauce!
Ingredients (for 4 people):
Leftover bread (approx 80-100g per person, ~3-4 slices of bread)
Leftover vegetables, anything works (mushrooms are good too!)
300ml single cream or dairy free substitute
200ml milk or substitute
2 tablespoons cornflour
Preferred spices to taste (garlic, paprika, black pepper and mustard work well!)
Grated cheese
Method:
1. Preheat oven to 180C
2. Cut up vegetables into small pieces.
3. Pour 1 tablespoon of cooking oil into a wok or large frying pan on medium heat and allow to heat up. Pan should feel warm from about six inches away.
4. Carefully add vegetables to the pan.
5. Season if desired and cook for 10 minutes, stirring slowly but frequently. (If you are using cauliflower, which takes a bit longer to cook, heat it in the microwave for about 2 minutes in boiling water before adding to the pan)
6. Cut or tear up bread into small rectangles.
7. Place one layer of bread in the bottom of a casserole dish.
8. Add half of your cooked vegetables on top.
9. Place another layer of bread on top of the vegetables.
10. Add the other half of the vegetables on top of the bread.
11. Add a final layer of bread on top of the vegetables.
12. Mix your milk, cream and cornflour in a large jug until consistent.
13. Add desired spices (we used 1 teaspoon of garlic and 1 tablespoon of mustard) and mix well.
14. Pour sauce evenly over the pudding
15. Sprinkle some grated cheese over the top.
16. With oven gloves, put in the oven, and bake for 40-45 minutes.
17. Allow to cool for a few minutes before serving, and enjoy!
This recipe uses up apple juice that is going out of date.
Ingredients for cake:
5 cups all purpose flour
2 cups apple juice
2 cups sugar
1 cup butter
1 cup apple sauce
3 teaspoons baking powder OR 1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
For glaze:
1 cup icing sugar
2 table spoons apple juice or water
Method:
1. Preheat oven to 160C (Gas mark 3).
2. Measure your butter and sugar into a bowl and mix until there are no sugar crystals present.
3. Add your flour and baking powder/soda and mix together.
4. Add your cinnamon, nutmeg and ginger.
5. Measure out 1 cup of apple sauce and 2 cups of apple juice and add to mixture in bowl.
6. Mix well until batter is smooth.
7. Grease baking trays with a little butter.
8. Pour batter into baking trays, remember to leave room for it to rise!
9. Smooth with a spoon or spatula.
10. Put in the oven and bake for 70 minutes.
11. Remove from oven and allow to cool for 15 minutes before removing from the pan.
12. Mix a cup of icing sugar with 2 tablespoons of apple juice or water.
13. Pour icing over cooled pudding, and allow to set. Enjoy!
These funfetti cupcakes are fun to make, colourful and delicious!
Ingredients:
2 and 1/2 cups of plain flour
1 and 1/2 cups of caster sugar
1 and 1/2 cups of unsweetened soya milk
3/4 of a cup of sunflower oil
1/2 cup of brightly coloured sprinkles
2 tablespoons cornflour
1 tablespoon baking powder
1 tablespoon vanilla extract
2 teaspoons apple cider vinegar OR lemon juice.
How to:
1. Preheat oven to 180C (Gas Mark 4, fan assisted 160C)
2. Mix together your flour, sugar cornflour and baking powder in a large bowl.
3. In another large bowl, mix together your soya milk, sunflower oil, vanilla extract and apple cider vinegar OR lemon juice.
4. Pour your wet ingredients into your dry ingredients and mix until you have a smooth batter with no lumps.
5. Add your sprinkles into the batter, and fold in gently. Gently mixing ingredients makes a lighter, fluffier cake!.
6. Line a cupcake or muffin tray with cases, and evenly distribute your mixture into the cases.
7. Put trays in the oven and bake for 30-35 minutes.
8. When cakes are baked, allow to cool fully before decorating.
Buttercream icing can be spread or piped onto your cakes.
You will need:
3 cups of icing sugar
1 cup of butter
Gel food colouring if desired.
1. In a bowl mix 3 cups of icing sugar and 1 cup of butter together until smooth and creamy.
2. Load into a piping bag and swirl over cakes, or spread with a spoon.
3. If you want coloured icing, you can add a few drops of gel food colouring at a time, and mix well until you have the colour you want.
4. To make multicoloured swirls, load different colours of icing into the same piping bag (not mixing them together) and pipe over your cakes.
You will need:
3 Bell Peppers (red, yellow or orange)
1 cup lentils
1 chopped onion
2 chopped carrots
paprika
garlic
oil
stock cube, garlic
1 can of chopped tomatoes.
1. Slice peppers, drizzle some oil on top and bake at 180 C for 30 minutes.
2. Fry chopped onion in margarine or oil in a large pot.
3. Add 1 can chopped tomato, 1 stock cube and hot water, and 1 cup lentils to the pot.
4. Chop up your carrots and add them as well.
5. When your peppers are done, chop them up and add them to the pot.
6. Add 1 tablespoon paprika, garlic, salt and pepper to taste.
You will need:
5 or so large parsnips
2 large potatoes
1 chopped onion
2 chopped carrots
nutmeg
ginger
oat/soya/coconut cream
stock cube
garlic
1. Slice parsnips, drizzle with oil and bake for 30 minutes.
2. Fry onions in oil or margarine in a large pot.
3. Add stock cube and hot water to onions.
4. Chop up your potatoes and carrots, then add them to the pot.
5. When your parsnips are done, chop them up and add them to the pot.
6. Add your cream, 1 teaspoon ginger and 1 teaspoon nutmeg to the pot and stir.
7. Add garlic, salt and pepper to taste.
8. Blend to your desired consistency, add more water or milk if you like it runnier. If you want to thicken it, add a small amount of plain flour.
We have a recipe for crusty homemade bread with a little ground pepper for some warming spice (if you prefer plain bread, just leave out the pepper!)
You will need:
2 cups very strong bread flour
1/2 cup warm (a pleasant bath temperature) water
1/4 cup melted warm butter
1 teaspoon yeast
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon sugar
1. Boil 1/2 cup water and allow to cool.
2. Sieve 2 cups of bread flour into bowl
3. Add 1 teaspoon yeast to one side of bowl.
4. Add 1 level teaspoon ground pepper, 1/2 teaspoon sugar and 1/2 teaspoon salt to the other side.
5. Heat 1/4 a cup of butter till its just liquid. (a few seconds in the microwave at a time works best)
6. Test that your water is warm but not hot (cup of water should be just warm to the touch, if it is hot, add a little cold water to the measuring cup over the sink until you can easily hold the cup)
7. Mix all the dry ingredients together with a hand whisk.
8. Add liquid butter and warm water and mix/knead into a consistent dough. (about 10 minutes kneading)
9. Transfer to baking tray/loaf tin and knead into an oblong shape
10. Cover with dishtowel/clingfilm and leave to rise for 1 hour.
11. Drizzle a little melted butter over top of loaf, then grind or sprinkle some pepper over the top.
12. Bake for 30-35 minutes, turning around halfway through. Bread should be caramel coloured all over.
13. Allow to cool for about 10 minutes before serving.
Fancy some Chinese? How about an easy vegetable chow mein? Really simple and super tasty!
Ingredients (for 2 people)
Stir fry (Use any veg available):
- 1 shallot (chopped up)
- 1 carrot (grated)
- 1/2 pepper (chopped
- handful of mushrooms (chopped)
- 1/2 brocolli or 5 long stem brocolli's
- Handfull of green beans (chopped)
- 300g chow mein noodles (vegan)
Sauce:- 4 tblsp soya sauce
- 2 tblsp bbq sauce
- 1 tbls red wine or sherry
- 2 teaspoons brown sugar
- 1 tblsp olive oil/sesame oil
- 1/2 tsp garlic powder
- chilli (optional)
Steps: Fry onion till soft, add all other veg. While veg is cooking, cook noodles (should only take about 5 min) and mix sauce ingredients in a bowl. Once veg is cooked, add noodles and sauce, fry for 5 to 7 minutes. Voila!
Who fancies some cookies? Easy and a great snack...as long as you don't eat all of them at once
Ingredients:
160g plain flour
50g sugar
65g vegetable oil
70 to 80ml plant based milk
1 tsp baking powder
1/2 tsp bicarbonate
1tsp vanilla essence
Dark chocolate chips
Method:
Preheat oven to 180* C. Mix all the ingredients together, add more milk if too dry, it does need to be doughy. Make 6-7 small balls and then flatten. Place on baking tray and bake for for 12-13 minutes. Viola!
This is an easy nachos recipe. If you want more crispy nachos, use less cheese sauce and refried beans sauce or for cheesy saucy heaven, use more sauces (We used a full carton 330ml). You can add some tomato, capers or jalapenos in the layers too. Have fun!
Ingredients (2-4 people):
- 1 bag of tortilla like crisps
- 100g vegan cheese (cheddar or chilli is best)
- 1/2 carton (165ml) oat/soya cream (or make a white sauce)
- Salsa (Premade or bottle)
- 1 can of refried beans
- Additional spices for refried beans
- Capers or jalapenos optional
Steps:
1. Melt cheese and cream together. Mix until you have a sauce.
2. Heat up the can of refried beans in a pot. Add a small amount of water to make it saucier. Add spices of your liking like garlic.
3. Start layering! Start with a layer of crisps, then pour some refried beans, then some salsa and then some cheese sauce. Keep going until you're satisfied with your layers.
4. Add jalapenos and capers, or anything else you fancy in the layers.
5. Bake in the oven for 15 minutes at 190 degrees.
We have a quick and easy vegan chicken noodle soup. It's so simple, yet so tasty! It takes 10 to 15 minutes and is perfect for blanket weather.
Ingredients (1 person):
- 1 packet of rice or '2 minute' noodles
- A handful of vegan chicken (Quorn, Fry's, ASDA, Tesco, farmfoods etc)
- 2 tbsp carrots from a can
- 1 stock cube
- Oil for frying
- 1/2 tsp green herbs (Chives or mixed Italian)
- 2 cups hot water
Steps:
1. Fry 'chicken' pieces in oil until cooked. Cut into smaller pieces
2. Add carrots, hot water and stock cube
3. Break up noodles and add it to hot water along with herbs
4. Cook for about 2 minutes or until noodles are soft
5. Add more water or spices to suit your taste
6. Enjoy
We have a fun, easy and nutritious recipe for you, a ramen! What is a ramen? It is a Japanese noodle soup. It is basically a broth mix, vegetables and noodles. You can use almost any veg: carrots, spring onion, broccoli, mushrooms, edamame beans, green beans, peppers etc. You can also add tofu for extra protein.
Ingredients: Broth mix
1 tsp garlic
1 tsp ginger
1 tsp miso paste (if you have)
1 tbsp peanut butter or tahini
1 veg stock cube
2 tbsp soya sauce
1 tbsp cornflour
1 tsp syrup
Other ingredients:
- oil for frying
- veg of your choice such as mushrooms, edamame beans, pak choi, beans, carrots etc
- noodles
Steps:
1. Heat some oil in a pot
2. Start adding your chopped veg
3. Once all added, add hot water till veg is completely covered
4. You can either mix all the broth ingredients separately and then add it, or add directly to the pot for less dishes
5. Add your noodles and cook till everything is soft
6. Add more water and spices to suit your taste. It is meant to be soupy and watery.
We have a cake with a twist...a rich chocolate cake with chilli. A nice tangy bite to warm you up on these cold nights. It is best served warm, with hot red fruit like cherries and blackberries.
Ingredients (5 inch baking tin):
1/2 cup of plain flour
1/4 cup of vegan margarine
1/4 cup of any sugar
1/4 cup apple sauce
Approx 1/4 cup cocoa powder
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon hot chilli powder
Method:
1. Mix together sugar and margarine until creamy, then add the apple sauce
2. Add all the other ingredients.
3. You can vary the amount and types of spice to your own taste. Experiment!
4. Bake at 180 degrees for 25 minutes or until a fork or knife comes out clear
This recipe takes under 15 minutes, really simple but so yummy! If you like it spicier, add more spice. Have fun with it!
Ingredients (2-4 people):
- 1 cup basmati rice
- 1 block of firm tofu or firm a block up yourself
- 1 cup of chopped mix veg (mushrooms, peppers, baby corn, broccoli etc)
- 2 sprigs of spring onion chopped
- 1 tsp garlic fresh or ground
- 1 tsp ginger fresh or ground
- 1 tsp sesame oil
- 2 tbsp syrup
- 4 tbsp soya sauce
- 2 tbsp peanut butter
- chilli to suit your taste
- water
Steps:
1. Cook your rice as pack suggests.
2. Heat up oil, add coconut oil as well for extra flavour.
3. Add tofu, cut into bit size pieces.
4. Add chopped veg.
5. Add spices, peanut butter, soya sauce syrup etc and cook till soft. Add more spices to suit your taste.
6. Add rice and mix everything together. Add water if too dry.
7. Serve and enjoy!
This recipe is really easy, really yummy and full of goodness! This is a good way to use odd bit of veg in the fridge or freezer, and the vinaigrette lasts ages. Oh, and if you've not tried giant cous cous yet, you'll love it! Enjoy!
Ingredients:
- 1 cup giant cous cous
- 3 cups mix veg (baby corn, mushroom, pepper, tomato, courgette etc
- oil for drizzling
- mix herbs and garlic
Vinaigrette:
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 3 tbsp lemon juice
- 1 tablespoon dijon mustard
- 1/4 cup syrup
- salt and pepper to taste
- fresh thyme or rosemary for extra flavour
Steps:
1. Chop up veg and drizzle with oil and sprinkle herbs and garlic
2. Bake for 20 minutes in the oven
3. While veg cooks, cook cous cous in pot with water
4. Mix all ingredients for vinaigrette and blend
5. Add thyme or rosemary
6. Drain cous cous and put it all together
Our tomato seeds have grown into full grown plants and have provided us with lovely tasting tomatoes. We harvested them and made it into a chutney.
Ingredients:
- 1 kg tomatoes
- 3 large chopped onions
- 600ml vinegar
- 2 tsp garlic powder or chopped
- 2 large apples peeled & chopped
- 2 tsp mustard
- 1 tsp ginger
- 1 tsp mixed spice
- 200g dried fruit peels
- 200g muscovado sugar
- salt and pepper
Steps:
1. Boil all ingredients together and simmer for an hour or so
2. Once soft, blend slightly and store in sterilized jars.
Who's in the mood for a ramen? How about a coconut curry ramen! It's so quick and easy, and a great way to use leftover veg in the fridge. Just throw it all together in 10 minutes!
Ingredients:
- 2 packets of easy cook noodles (your choice)
- 1 to 2 cups of mix veg (carrots, mushrooms, peas, sweetcorn)
- 1 veg stock cube with 350ml hot water
- 1 can of coconut milk
- 3 heaped tbsp curry powder (chip shop style)
- 1 tsp garlic ground or fresh
- 2 tsp ginger ground or fresh
- 1 tbsp lime or lemon juice
Steps:
1. Fry your chopped veg
2. Add stock cub, curry powder and hot water into a jug and mix
3. Add jug mixture to veg and mix
4. Add coconut milk
5. Mix and bring to the boil
6. Once boiling, add noodles and lower heat. Cook for 3 to 4 minutes or until noodles are soft
Who fancies some mexican? How about enchilada's! This recipe is great for using leftover rice or veg in the fridge. As long as you have the sauce and add some spices to your filling, you'll have a yummy enchilada dish!
Ingredients (4 people):
- 8 wraps
- Oil for frying
- 2 cups cooked rice, use left over rice if available
- 1 can jack fruit or black beans
- 1 onion chopped
- 2 handfuls of mix veg such as mushroom, peppers sweetcorn etc
- 2 tbsp bbq sauce
- 1 tsp garlic powder or fresh
- 1 tbsp cumin powder
- 1/2 tsp chilli powder, more if you like it spicy
- 1 avocado
- 1 tbsp lemon juice plus 1/2 tsp garlic powder
Enchilada sauce:
- 1 can chopped tomatoes
- 3 tbsp olive oil
- 3 tbsp flour
- 1 tsp cumin powder
- 1/2 tsp garlic powder
- 1 tsp chilli powder or flakes, more if you like it spicy
- 1/2 tsp mixed herbs
- 1/4 tsp cinnamon
- 300ml vegetable broth
- 1 tbsp apple cider vinegar
Steps:
1. Fry a chopped onion
2. Drain and tear apart a can of jack fruit
3. Add jack fruit or beans, and any veg, as well as garlic, cumin and chili powder
4. Prep rice if needed or heat up leftover rice
5. For guacamole, smash one avocado with 1 tbsp lemon juice and 1tsp garlic powder
6. Place 2 wraps slightly over each other and spread a 1/4 of the guacamole mix. You can use one, but 2 makes it easier to roll and keep everything in.
7. Add half a cup of rice
8. Add 1/4 of the jack fruit mix on top. Do this for all 4 enchiladas
9. Fold the longest sides of the wrap over, towards the middle.
10. Then fold the bottom and top towards the middle. You'll end up with a rectangle type shape.
11. Place 2 wraps inside an oven dish
12. Now make the sauce. Start by blending a can of chopped tomatoes
13. Prep your vegetable both and add it to the blended chopped tomatoes 14. Add the flour to the jug and add a small amount of liquid to make a paste
15. Add this paste to the liquid and mix well. Making a paste first helps to prevent lumps
16. Add the spices, oils and vinegar
17. Pour it evenly over the 4 enchiladas. You can put cheese over the top if you wish.
18. Place in over at 190 degrees and bake for 25 minutes.
This is an easy pasta bake, with quick and easy garlic bread. Pasta bakes' are a great way to use leftover veg. Whatever you do choose to use, the 3 key ingredients are a can of chopped tomatoes, cream and a 'cheese' sauce. You can use actual cheese or make a white sauce.
Ingredients (4 people) for pasta bake:
- 2 cups of pasta of your choice
- 3 cups of veg of your choice
- 1 can of chopped tomato
- 150ml of soya/oat cream
- 1 tsp paprika
- 1/2 tsp garlic
- 2 tbsp butter
- 1 heaped tbsp plain flour
- 250ml plant based milk
- 1 tbsp nutritional yeast
- salt and pepper to taste
Ingredients (4 people) for garlic bread and kale chips:
- 3 tbsp butter
- 1 and 1.5 tsp garlic powder or ground
- 1 tsp mixed italian herb or chives
- 8 slices of loaf bread
- 1 handful of kale per person
- 1 tbsp oil
- sprinkle of salt
Steps:
1. Cook your pasta
2. While the pasta cooks, fry your veg
3. Once veg is soft, add a can of tomatoes, garlic and paprika, and any other desired spices
4. Once mixed, add your cream. Taste and add more spices if needed
5. Once pasta is cooked, add it to veg mix
6. Place mix into a casserole dish
7. Mix 'cheese' sauce: Melt butter in a jug. Add flour, mix well. Add milk. Add some salt and pepper, and 1 tbsp of nutritional yeast. Cook in microwave for 2 minutes, or until thick.
8. Spread sauce all over, in all the corners
9. Place in oven, 200 degrees, for 20 minutes
10. Garlic bread: mix butter, garlic and herbs. Spread on bread
11. Kale chips: place chips in oven dish and sprinkle salt and oil on. Mix well.
12. Bake bread and kale for 8 minutes.
13. Serve and enjoy!
The secret to a stuffed pepper is lots of spices and flavour in your layers, as well as a sauce that is equally full of flavour to pour in between each layer. The pepper absorbs the sauce. Stuffed peppers is also a great way to use leftover foods, as I did here, using vegan chicken nuggets chopped up as the top layer.
Ingredients (2 people):
- 2 large peppers
- 1/2 cup mixed veg such as peas, sweetcorn, mushrooms etc
- 1/4 chopped onion
- 1/3 cup rice
- 1/2 cup vegan chicken pieces, vegan mince, tofu, green lentils, beans etc
- 2 tbsp corn flour
- 1/2 cup soya milk
- Garlic, chives, peper, paprika and other spices of your liking
- 1 large tomato
- 1/3 cup vegan mozzarella
- Balsamic vinegar, preferably glaze
- 2 tbsp vegan margarine
- Bread of your liking such as ciabatta
Steps:
1. Prep your layers as needed: Chop and cook your veg for layer one. Cook your rice for layer two. Cook your protein layer as required for layer 3, i.e. oven, microwave, fry etc. Protein ideas: green lentils, quorn mince, beans etc.
2. Add some spices to your veg for extra flavour
3. Frying onions and then cooking the rice with the onions gives the rice layer more flavour
4. While the 'layers' cook, prep your sauce:
Add cornflour, spices to suit your taste (lots is best for flavour), 1/2 cup milk and 1/2 cup water to a jug. Heat the mixture in the microwave (or on a pan) for 1 to 3 minutes, until the sauce is thick.
5. Prep your peppers by carefully cutting the top off and removing the seeds. Keep the top as a 'lid'
6. Fill the peppers 1/3 of the way with veg mix and some cream sauce.
7. Add cooked rice 2/3's of the way and top with sauce.
8. Top the last 1/3 with your choice of protein.
9. Top the last layer with some sauce then place the pepper 'lid' on top
10. Bake the peppers in the oven for 30 minutes. The pepper absorbs the sauce, so the more spice you add to it, the better.
11. 10 minutes before the peppers are ready, start prepping your garlic bread. Mix 2 tbsp butter with 1 tsp garlic and 1 tsp chives
12. Slice your chosen bread (Ciabatta, tiger loaf etc) and spread garlic butter on all the pieces. Bake in oven for 5 minutes.
13. While bread bakes, slice the tomato into thin slices and fry with some balsamic.
14. Add the grated mozzarella on top of the tomato to melt.
15. Once bread is baked, place tomato and mozzarella on top and drizzle some balsamic.
This recipe is so tasty and so easy! The secret to this recipe is the chutney, it gives it that flavourful twist!
Ingredients (2 people):
- 1 can of green lentils or 2/3 cup dry lentils (As well as water)
- 4 handfuls spinach
- 1/2 chopped onion
- 1 chopped pepper
- 1/2 cup chopped mushrooms
- 1/2 cup chopped carrots
- 1 tbsp chutney
- 1 can chopped tomato
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ginger
- 1 tsp garlic
- 1 tsp coriander ground or leaf
- Chilli (Optional)
- Rice to serve
Method:
1. Fry chopped onion in a large pot
2. Add lentils, carrots, spices and chopped tomato to onions
3. If you are using dried lentils, cook this for 40 minutes with 1.5 cups of hot water. Keep checking as you may need more water. If using canned lentils, no water is needed unless you like a runnier curry. Cook for 20 minutes.
4. Add mushrooms, peppers and any other veg you wish to add
5. Cut or chop spinach, this mixes better. Add spinach and chutney to the mix.
6. Cook mixture for another 15 minutes. 55 minutes in total if using dry lentils, or 35 minutes for canned lentils.
7. During this time, cook your rice.
This can be done in the slow cooker as well 'Sausage' casserole with dumplings. It's very easy and uses a home made sauce. You can use any other veg that takes your fancy.
Ingredients for 4 people:
- 4 to 6 vegan sausages
- 1/2 chopped onion
- 4 cups of casserole type veg such as potato, carrot, green beans, sweet corn
- Oil for frying
- Sauce
- 16 Dumplings
Sauce ingredients:
- 1 litre jug
- 2 tbsp cornflour
- 2 tbsp tomato puree
- 1 tsp garlic fresh or powder
- 1 tbsp mixed Italian herb
- salt and pepper
- 1 stock cube
- 1 tsp soya sauce
- 1 tsp lemon juice
Dumpling ingredients (Makes 16):
- 200g self raising flour
- 100g vegetable suet
- 8 to 12 tbsp water
Steps:
1. Fry onions and sausages till onions are brown
2. While the onions cook, mix all the sauce ingredients in a jug. Add hot water to 1ltr mark and mix
3. Add onions, sausages, veg and sauce to casserole dish. You can either use a slow cooker, or a casserole dish in the oven for 1 hour at 200 degrees
4. While cooking, mix all the flour and suet together, adding the water slowly until you get a workable dough. Make 16 small dumplings
5. Once casserole is cooked (slow cooker or oven), cook the dumplings. Place the dumplings on top of the casserole mix and cook for 30 minutes at a high heat or until cooked.
6. Enjoy with a side of creamy spinach
All the layers can be pre-bought, so this dish can be made within 10 minutes...and eaten in 1! Finding madeira cake or swiss roll that is vegan can be tricky, so you need to get creative. A softened cinnamon bagel with some vanilla essence works great! Using individual glasses or containers is best, and if doing so, the wider the better. You can also have fun with the layers, the 3 key layers are custard, cream and jelly. Have fun!
Ingredients:
- Vegan madeira cake, swirl or cinnamon bagel
- Vanilla essence
- Custard (Shop bought or homemade)
- Jelly (Shop bought or homemade)
- Biscoff biscuits or oreo cookies (crushed)
- Cream (Squirty or soya/oat cream whipped)
- Can of summer fruits
Steps:
1. Get all the above ingredients ready. Alpro make vegan custard and Asda have vegan jelly. If you can't get hold of vegan cake to line the bottom, you can soften cinnamon bagels with hot water and vanilla essence in a plate.
2. Start with your bottom base by placing softened bagel pieces or cut up cake
3. The second layer is crushed biscuits mixed with jelly or custard
4. The third layer is custard
5. The fourth layer is fruit mix
6. The fifth layer is more custard
7. The sixth layer is jelly which has been mashed
8. The top layer is cream
9. Let set in fridge for 10 minutes or so, then enjoy!
Ingredients:
2 large sweet potatoes
2 large carrots
1/3 butternut squash
2 tsp ginger
1/2 teaspoon tumeric
Rice to serve (1/2 cup per person)
Naan bread
Sauce:
3 Tablespoons sesame/walnut/olive oil
2 Large chopped white onions
1 and 1/2 teaspoons ground cumin
50g Cashew nuts
75g Almonds
2 Small green chillies
1 Tbsp ground ginger
1 tablespoon garlic
1 teaspoon ground nutmeg
1 teaspoon tumeric
400ml coconut milk
2 tablespoons lime juice
1 teaspoon poppy/chai seeds (optional)
1. Cut up all the vegetables into small cubes.
2. Drizzle oil on top with 1 teaspoon of ginger.
3. Mix and bake for 30 minutes.
4. Mix all the sauce ingredients apart from coconut milk in a frying pan
5. Fry for 15 minutes on low heat.
6. Once soft, add half the coconut milk and either blend or mash until smooth.
7. Add the mixture back to the frying pan and add the rest of the coconut milk.
8. Cook rice, once rice is fully cooked, drain and dry it in a pan with a little oil, 1 teaspoon of ginger and 1/2 a teaspoon of tumeric for 5 minutes.
9. Once vegetables are cooked and soft, add them to the korma and mix in. 10. Sprinkle some coriander on top if desired. Serve and enjoy!
This recipe uses baked bbq jackfruit. But you can use any filling...grilled mushrooms, guacamole, 'mince', lettuce and tomato, coleslaw, 5 beans...anything you fancy. The steps remain the same. Grilling the tortilla's give the best flavour and texture.
Ingredients (2 people):
- 4 tortilla wraps
- butter to spread
- 1 can jackfruit
- 3 tblsp bbq sauce
- 1 tsp chilli sauce (optional)
- 1 tsp garlic powder or fresh
- 1 cup sweetcorn and chopped peppers
- 1 tsp paprika
- 1 cup grated 'cheese'
- Oil for frying
Steps:
1. Drain jackfruit from can and place in oven dish. Start pulling the jackfruit pieces apart till all of it looks shredded
2. Mix in bbq sauce, chilli sauce and garlic powder
3. Bake for 15 minutes
4. While baking, prep the veg toppings with paprika (And a sprinkle of garlic) and fry until cooked
5. Spread butter on one side of each tortilla and heat a frying pan (I had 2 frying pans going at the same time to prep for 2 people)
6. Once all the veg and jackfruit is ready, fry one tortilla (butter side face down) for about 1 min
7. Add a layer of jackfruit (half of the oven dish), a layer of half the fried veg and a layer of half the grated cheese.
8. Place another tortilla on top, with butter facing up. Cook for 3 or so minutes.
9. Now flip the quesadilla . An easy way is placing a plate upside down top of the pan, flip the pan and plate. Then slide the tortilla back onto frying pan, with the un-grilled tortilla face down.
10. Grill for another 2 minutes. Slide onto plate, cut up and enjoy
Scone Ingredients
350g self-raising flour
1 teaspoon baking powder
85g cold butter
4 tablespoons golden caster sugar
150g pot natural full-fat yogurt
4 tablespoons soya or similar milk, plus extra for glazing
1 teaspoon vanilla extract
Making Scones:
1. Heat yoghurt, milk and vanilla essense in a jug for 1 minute, it will go lumpy.
2. Mix the rest of the ingredients in a bowl, then add yoghurt mix.
3. Mix and knead until you have a consistent dough. Add more flour or milk if needed.
4. Sprinkle some flour on work surface, then roll out dough.
5. Cut 6 circular shape using cookie cutters or a glass.
6. Place scones on a baking try, glaze with some milk.
7. Bake at 200C for 12 to 20 minutes, until golden brown.
8. Check middle is cooked.
Jam Ingredients
Rhubarb
Caster sugar or jam sugar (1/2 volume of fruit. If you like jam runnier and sweeter, add more sugar)
1 teaspoon of ginger per 100g of fruit
1/2 teaspoon lemon juice per 100g fruit
Making Jam:
1. Chop up fruit, and add to a pot with all the other ingredients.
2. Cook on medium heat until its soft. (Between 30 and 90 minutes depending on sugar content)
The longer you cook it, the firmer it gets.
Add more sugar if you like it runnier.
3. Blend with hand blender until smooth. If you like it chunky, mash it up instead.
Ingredients:
150g crushed biscoff biscuits
150g icing or brown sugar
100g melted butter
250g biscoff spread
200g dark chocolate.
100g white chocolate or other vegan chocolate
1. Mix ingredients apart from chocolate together.
2. Spread mix into a greased cake tin.
3. Melt the dark chocolate and white chocolate in seperate bowls.
4. Spread melted dark chocolate over biscuit mix.
5. Spread white chocolate over dark chocolate
6. Swirl with a knife or fork to make patterns.
7. Place broken biscuits on top of chocolate.
8. Set in the fridge for at least 1 hour.
Cut up and enjoy!
For Bread You will need:
4 Medium Ripe Bananas
1/4 cup veg oil
1/4 cup soya or similar milk
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups plain flour
1 teaspoon cinnamon
1 teaspoon baking powder
Filling of choice; peanut butter, jam, biscoffi, chocolate ect.
Mix all your ingredients together, apart from extra filling.
For jam filling:
1. Fill loaf tin 1/3 of the way with 1/2 banana bread mix.
2. Top with jam, using either a piping bag or water jam down a little and drizzle with a spoon.
3. Top with rest of banana bread mix.
4. Top with more jam.
5. Bake for 50 minutes at 180C/Gas 4.
For peanut butter filling:
1. Fill loaf tin 1/3 of the way with 1/2 banana bread mix.
2. Top with peanut butter using either a piping bag or water jam down a little and drizzle with a spoon.
3. Top with rest of banana bread mix.
4. Top with more peanut butter.
5. Bake for 50 minutes at 180C/Gas 4.
For biscoffi filling:
1. Fill loaf tin 1/3 of the way with 1/2 banana bread mix.
2. Top with biscoffi using either a piping bag or water jam down a little and drizzle with a spoon.
3. Top with rest of banana bread mix.
4. Top with more biscoffi.
5. Bake for 50 minutes at 180C/Gas 4.
For chocolate filling:
1. Add 1 tablespoon of cocoa powder to banana bread mix.
2. Fill loaf tin 1/3 of the way with 1/2 banana bread mix.
3. Break up small chunks of chocolate and place on top of mix.
4. Top with rest of banana bread mix.
5. Top with more chocolate chunks.
6. Bake for 50 minutes at 180C/Gas 4.
Why not mix and match fillings?
Enjoy!
6 large thin pancakes require:
1 Cup flour
2 tablespoons caster sugar
1 tablespoon baking powder
1 cup non dairy milk mixed with 1 tablespoon vinegar
1 teaspoon vanilla essence
Chopped fruit
Cooking oil
1. Mix all ingredients except fruit and oil.
2. Chop fruit up into small pieces.
3. Heat a little oil up in a frying pan.
4. Pour a ladle of pancake mixture into the frying pan.
5. Sprinkle on some fruit.
6. Once pancake starts to bubble, flip over (about 2 minutes)
7. Cook for another 2 minutes, then flip onto a plate.
8. Sprinkle on some cinnamon/lemon juice or spread some peanut butter or chocolate spread.
You will need:
1/2 Baguette
5 vegan meatballs, premade or freshly made
-marinara sauce
-"cheese" optional
Meatballs (makes 18ish)
1 small can chickpeas, drained and rinsed
1/2 a large onion, roughly chopped
1/2 cup nuts (optional)
1/2 cup old fashioned oats (gluten free if necessary, if not using nuts, use 1 cup of oats)
1 tsp garlic powder
1 cup cooked rice
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons chilli powder or paprika
Salt, pepper and other spices to taste.
Making Meatballs:
1. Blend chickpeas, onion, nuts, oats and garlic until it forms a coarse mixture.
2. Add the rest of the ingredients and and stir until well mixed.
3. Blend further if you like a smoother texture.
4. Heat a couple tablespoons of oil in a large pan.
5. Form the meatball mixture into balls and fry until brown on all sides.
Sauce:
1/2 tablespoon oil
1/2 a large tomato
1/3 of a red pepper
3 tablespoons tomato puree or sauce
1/2 tsp paprika
1/4 teaspoon chilli flakes
1 tablespoon water
(any other desired spices)
Making sauce:
1. Chop up tomato and pepper into small pieces.
2. Add all sauce ingredients to a pot.
3. Mix well and cook for 5-10 minutes.
Assembling Sub:
1. Cut baguette in half lengthways.
2. Layer meatballs across length of baguette (cut meatballs in half is best)
3. Pour marinara sauce over meatballs.
4. Add cheese if desired.
5. To melt the cheese, bake for 5 minutes.
Enjoy!
One of our members is experimenting with some new food recipes at home during the lockdown. We bring you Cooking 101 with Joe! Today's meal...pizza bread!
This is a quick and easy recipe, no need to leave the dough to rise. Homemade pizzas are also great for using odd bits of veg and toppings. To make it gluten free, gram flour is the best. It's also tasty without the cheese due to the oil drizzle and pesto. For the pesto, you can use any green leafy veg and herbs, along with nuts (Almond, cashew, walnuts, pine, pecans). So easy and so much fun!
Ingredients for pizza dough (makes 2):
- 400g plain flour, plus extra to dust
- 7g sachet fast action dried yeast
- 1 tsp fine salt
- 1 tsp caster sugar
- 2 tbsp olive oil
- 225ml water
Ingredients for pizza toppings (1 pizza):
- 1 tbsp tomato paste
- 1 tbsp olive oil or similar
- 1 tsp mixed herbs
- Chopped mushrooms
- Spinach
- Chopped sundried tomatoes
- Olives sliced in half
- Pesto
- Avocado (Optional)
- Any other veg of your choice
- Vegan mozzarella (optional)
Ingredients for pesto:
- Handful of nuts
- 2-3 handfuls of green veg or fresh herbs such as spinach, rocket, mint etc
- 3 tbsp oil
- 1 tsp lemon/lime juice
- Garlic to taste
- Salt and pepper to taste
- Water (this depends on how runny you like pesto)
Steps for pesto:
1. Toast nuts for a few minutes in a pan
2. Add and cook green veg/herbs till soft
3. Add this mix to a bow and add the rest of the ingredients, blend and add water to get the consistency you like
Steps for pizza:
1. Mix dough ingredients together in a bowl
2. Knead dough and let it sit while you prep toppings
3. Tear dough in half and roll out each one. Tip: wrap the rolled out dough onto the rolling pin for easier lifting
4. Place rolled dough onto a pizza tray
5. Spread tomato puree all over dough
6. Add the toppings with dollops of pesto
7. Drizzle oil and mixed herbs over the toppings and bake for 15 minutes or so
8. Slice and enjoy!
The sauce, and veg, for the lasagna can be easily adapted with what you have available. Just make sure it's thick, creamy and full of flavour!
Ingredients (2-4 people)
- Lasagna sheets, approx 12
- 4 cups of mix veg such as kale, spinach, mushrooms, broccoli
- Oil for frying and drizzling
- 1 handful of kale per person
- Salt to sprinkle (to taste)
- 1 litre of sauce
Sauce:
- 1 can coconut cream, soya cream or sauce mix
- 2 tbsp cornflour
- 1 tsp garlic fresh or ground
- 1 tbsp Italian/mixed herbs
- Milk to top sauce mixture
- Spices to suit your taste, such as mixed salts
Steps:
1. Chop and fry your chosen veg till soft (about 10 min)
2. While veg cooks, pick your sauce base. There is plenty vegan and plant based creams available, as well as ready made cheese/white sauces
3. Add all the sauce ingredients together in a jug. Make sure cornflour is blended. Top the sauce mix to make 1 litre
4. Place a layer of lasagna sheets in an oven dish
5. Put a layer of veg, once soft, and top with some sauce
6. Create more layers, 3 or 4, topping with sauce each time
7. Pour sauce on final layer. Top with some "cheese"
8. Cover with foil and bake for 40 minutes
9. 7 minutes before lasagna is ready prep the kale
10. Spread kale in oven dish (remove hard stems), drizzle with oil and sprinkle some salt. Mix. Bake for 7 minutes.
11. Serve and enjoy
One pot and you can use any vegetables in the fridge (Grated veg works best). This can also be turned into a cottage pie or pasta bake. So versatile!
Ingredients (4 people)
- Spaghetti (£1 size per person)
- 1 cup green lentils
- Finely chopped mushroom
- Grated courgette
- Finely chopped celery
- Stock cube in 500ml hot water
- 75ml red wine or similar flavour
- 1 can chopped tomatoes
- 4 tblsp tomato puree or sauce
- 1 tsp garlic
- Salt and pepper to taste
- Oil for frying
Steps:
1. Chop veg and dry till soft
2. Add the rest of the ingredients to pan/pot
3. Keeping a lid over the bolognese helps the lentils cook faster
4. Keep checking bolognese as the lentils can dry up. Add hot water if getting too dry. Cook for 30 to 40 minutes, until lentils are soft.
5. Cook spaghetti or pasta when bolognese is near to being ready
6. Serve together
Ingredients:
- 1 potato per person
- Margarine
- 1 can mixed beans
- 1 can chopped tomato
- Handful mushroom/carrots/courgettes
- Handful of sundried tomatoes
- Paprika, garlic, cumin
- Chilli (fresh or dried)
- Tabasco and your favourite chilli sauce
- Cocoa powder
Steps:
1. Cut potatoes into wedges and boil potatoes for 10 minutes.
2. After 10 minutes, drain and add 1 tbsp margarine
3. Add paprika and fry for a few minutes
4. Bake for 30 minutes or so until soft on the inside
5. While the potatoes are baking, cook the chilli.
6. Fry onions in oil. Add any chopped veg you have lying around.
7. Add beans, can of chopped tomatoes and chopped sundried tomatoes
8. Add garlic, 1 tsp cumin, 1 tbsp paprika and chilli (dried or fresh)
9. Add tabasco and chill sauce to your preference
10. Add 1 tbsp cocoa powder
11. Mix and cook until thick and stew like
12. Serve and enjoy #wholesomemeal
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