Category Archives: Bites

Instructions

1. In a small bowl, mix together the psyllium husk powder and water. Whisk until combined and leave to thicken. Melt the vegan butter in a double boiler or in the microwave and set aside.
2. In a medium bowl, mix together the flour, baking soda, spiced and salt. Set aside.
3. In a separate bowl (ideally the bowl of a stand mixer fitted with the paddle attachment) combine the 180g granulated sugar, 60g treacle, thickened psyllium husks and melted vegan butter. Beat on high speed until the mixture is fluffy and light (around 2 minutes).
4. Add the dry ingredients to the wet and beat briefly until fully combined.
5. Use a cookie scoop to portion out the dough into walnut sized balls and arrange on a baking sheet lined with parchment. Place in the fridge to chill for one hour (or overnight).
   30 minutes before taking the cookie dough out of the fridge, preheat the oven to 180c.
6. Place the additional 50g granulated sugar in a bowl and roll the chilled balls of dough one by one until they’re all coated in sugar. Arrange on the lined baking sheet, leaving a good 4 cm between each cookie to allow for spread. You may need to use 2 baking sheets. Bake in the preheated oven for 10 minutes.
7. As soon as you remove the baking sheet from the oven, give it a firm tap on a table – this should cause the cookies to lose their puff and create a crackle on the surface. Leave to cool for at least 30 minutes before serving.

Instructions

To Make the Strawberry Compote

1. Place the strawberries, sugar and lemon juice into a small saucepan and place over medium/low heat. Stir often until the fruit is all melted then leave to simmer for around 5 minutes. Once the strawberries are just about falling apart, add the blueberries and stir well to combine before reducing the heat to low.
2. In a small bowl, combine the corn starch and the water until smooth, then add it to the compote and stir well. The mixture should thicken rather quickly. If the mixture doesn’t thicken, repeat this step with another Tbsp of corn starch.
3. Turn off the heat and set aside to cool completely. Alternatively, transfer the compote to a sterilised jar and leave to cool on the counter before refrigerating.

To Make the Waffles

1. Preheat the waffle iron and brush carefully with a little sunflower oil to prevent the waffles from sticking.
2. In a measuring jug, combine the soy milk and lemon juice. Stir well and leave the soy milk to thicken.
3. In a medium bowl, sieve together the flours, baking powder, cinnamon and sea salt. Set aside.
4. Add the sunflower oil and vanilla extract to the thickened soy milk and whisk to combine. Pour the wet mixture into the bowl of dry ingredients and mix well to combine.
5. Pour half of the batter into the waffle iron. Close and cook until steam stops rising from the iron. Remove and serve with vegan butter and the strawberry compote. Repeat with the remaining half of the batter.

Instructions

To Make the Peanut Butter Truffles

1. Whisk together all ingredients until smooth.
2. Pipe into the cavities of the mould you’re using to fill 50%, insert a roasted peanut and top up with more ganache.
3. This is the mould I used, but you can use any silicone mould.
4. Gently tap the mould to remove air bubbles and then put in the fridge to set until firm, about 30 mins.

To Finish

1. Grind the peanuts in a food processor until you have small pieces about 2mm-3mm in diameter.
2. Run the peanuts through a sieve to remove the flour. This will give a much cleaner finish to the truffles.
3. Dip a truffle into the chocolate and remove using a small fork or dipping fork.
4. Allow the excess chocolate to drip off before transferring the truffle to the bowl of chopped peanuts to coat.
5. Repeat with the remaining truffles until coated.
6. Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 1 month. At room temperature, they will be soft and from the fridge, they will be firm.

Instructions

1. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces. Drain the jackfruit and gently break it apart into shreds in a bowl using your hands, pulling out any seeds and removing any tough pieces.
2. Turn on the heat under a pan. While you wait for it to heat up, finely dice the onion and crush and mince the garlic. Add a little olive oil to the pan, followed by the onion, allow it to turn translucent, stirring often, before adding the garlic. Add jackfruit before the onion and garlic start to brown. Allow the mixture to sit, until it sticks. Use a wooden spoon to stir thoroughly.
3. Add bbq sauce and sriracha (according to your heat level!), stir to coat, adding just a touch of vegetable stock to loosen up the sauce. Stir. Reduce heat to a low medium, cover and let it simmer, and braise for 15-20 minutes, checking frequently.
4. Prep your burger extras! Slice the spicy dill pickles. Mix some vegan mayo with sriracha to make a bbq sauce. Finely slice cabbage using a mandoline, for a little extra crunch.
5. Check the jackfruit, stirring through and removing the lid. The sauce should have reduced, but shouldn’t be sticking to the sides.
6. To assemble, spoon a generous pile of BBQ jackfruit onto each bun and top with pickles, cabbage, and a drizzle of sriracha mayo. Sometimes we set everything out and let guests assemble the jackfruit BBQ slider sammies themselves.

Instructions

To Make the Pickled Red Onions

1. Place the finely sliced red onions into a small bowl. Add the lime juice and the pinch of salt. Stir together, cover and place in the fridge while you prepare the orzo.

To Make the Baked Orzo

1. Preheat the oven to 200c/390f (fan).
2. Place a medium oven-proof saucepan over medium heat and add the olive oil. Bring to temperature before adding the onion and garlic. Fry for 2-3 minutes until starting to turn translucent.
3. Add the light brown sugar, cumin, paprika, coriander, oregano, tomato paste, and chipotle paste. Stir together and add a few tablespoons of water to prevent the spices from burning to the pan. Cook for a few minutes more while stirring constantly.
4. Add the orzo, chopped tomatoes, black beans, and vegetable stock. Stirring often, bring to a simmer.
5. Once simmering, cover with a tight-fitting, oven-proof lid and place in the preheated oven. Bake for 20 minutes.
6. After 20 minutes, remove the lid, top the orzo with the chopped peeled plum tomatoes. Place the lid back on and return the pot to the oven for 10 more minutes.
7. After the final 10 minutes, remove the pot from the oven and remove the lid. Top the baked orzo with coriander, jalapenos, vegan sour cream, avocado, pickled onions, and a pinch of chilli flakes. Serve immediately.

Instructions

1. Preheat oven to 450°F/232°C.
2. Prepare all the vegetables and tofu. Add to a mixing bowl and set aside.
3. To prepare the Buffalo sauce, whisk together hot sauce and melted v-butter, drizzling butter slowly in as you whisk.
4. Toss cauliflower florets, Brussels sprouts, and tofu together with the buffalo sauce, pepper, nutritional yeast, and garlic powder.
5. Pour and spread evenly onto the prepared baking sheet. Bake for 10 minutes, then remove from oven.
6. Transfer entire the entire contents of the baking sheet into a large cast iron skillet.
7. Pour 1 cup (225 grams) of the vegan cauliflower cashew cheese sauce evenly over everything, and return to the oven.
8. Bake for 8-10 minutes, or until the cheeze starts to brown. Remove from oven. Drizzle any remaining buffalo sauce over the top.
9. Warm the remainder of the Wicked Awesome Sauce in a small bowl for dipping.
10. Garnish cauliflower and Brussels sprouts with cilantro, and serve with carrot and celery sticks, and the warmed Awesome Sauce.

Instructions

1. Add the first 5 ingredients to a small saucepan and simmer for 8-10 minutes, until cauliflower is soft and easy to pierce with a fork.
2. Remove from heat.
3. Pour pot contents through strainer, reserving some water for the blending, and add contents to a high-speed blender.
4. Add about ½ cup (125 ml) of reserved cooking liquid to the blender, then add nutritional yeast, miso paste, smoked paprika, salt, pepper.
5. Start blender on low and slowly increase the speed to high.
6. Use the tamper to push all the ingredients into the blade.
7. With the blender running, break up the packages of cheese and add to the mixture.
8. As everything comes together, it will form a pretty thick mass.
9. Slowly add plant-based milk to the blender, tamping down, and keeping close eye on the consistency.
10. When the texture is smooth, creamy, and pourable, the cheeze sauce is done.
11. Enjoy.

Instructions

1. Firstly you’ll need to melt your chocolate to 46c-48c and there are several ways to do this. Small bursts in the microwave, over a double boiler, or in the dehydrator.
2. Personally, I melt my chocolate in a frying pan over low heat on my induction hob or in the dehydrator on 80f for about 1 hour.
3. It’s important not to heat the chocolate above 55c-65c or it will burn and be unsavable.
4. Once the chocolate has reached the desired temperature, remove it from the heat and transfer it to the large stainless steel or plastic mixing bowl.
5. If transferring the chocolate from a double boiler, be sure to dry the bottom of the bowl before pouring so you don’t get water in the chocolate.
6. Now begin to stir the chocolate with a spatula using the full circumference of the bowl. This will help it cool faster.
7. Once the chocolate reaches 27c-28c bring the temperature back up to 31-32c using a hairdryer, heat gun, double boiler, or microwave.
8. The chocolate is now ready to use.
9. If you’d like to check the temper before using the chocolate, you can do so by dipping an offset spatula into the chocolate and setting it in the fridge for 2 mins. If the chocolate loses shine within that 2 mins, it’s good to go. If it’s not set after that time, you may need to re-temper it or try bringing it down to 27c-28c and back up t0 31c-32c again.
10. When ready, pour the chocolate into the mould cavities, tap to release air bubbles, and then set in the fridge 5 – 10 mins and an additional 1 hour – overnight at a room temperature of no more than 22c.

Instructions

1. Begin heating a large pot over medium-high heat.
2. Remove the seedbed of the butternut squash (see video for example) and then peel the squash.
3. Cut the peeled squash into medium-sized cubes. You’ll be blending this in a later step, so just small enough to help the squash cook faster. Bigger pieces = longer cooking time.
4. Peel the onion and give it a rough chop. Again, you’ll be blending this so it doesn’t need to be perfect.
5. Peel the garlic and again rough chop.
6. Add about 1 Tbsp of olive oil to the pot, then add the onions, garlic, and fresh thyme. Sauté until they get a bit of color.
7. Once the garlic and onions are looking good, add the squash. Sauté for a few more minutes until the squash starts to lightly brown. The key here is that you’re building layers of flavor for your butternut squash bisque, so you want the squash to cook down a bit.
8. Once the squash has picked up some color, add the sherry to deglaze. Stirring frequently, let the sherry bubble away until it has reduced by about half.
9. Add the water and bring it to a boil. Reduce heat and simmer for 20-30 minutes, until the squash is tender and the liquid has reduced by about half.
10. Remove from heat.
11. Using a hand blender, blend the mixture until about half smooth. You want to keep it on the rustic side for now and then we’ll add some seasonings. ( Alternatively, you can transfer the mixture into a blender to blend if you don’t have a hand blender.)
12. Add a pinch or two of sea salt (to taste) and a Tbsp of vegan butter.
13. Continue blending the mixture, incorporating the salt and butter until the mixture is silky smooth.
14. Now you’re ready to serve your butternut squash bisque shooters recipe! If you’re serving in a bowl, go ahead and serve it as hot as you’d normally serve soup. If you’re serving as a shooter in shot glasses as seen in the video and photos, WARNING: LET THE SOUP COOL quite a bit before pouring into the glasses and serving. You really don’t want to pour boiling hot soup into thin glass containers!
15. As an option, garnish with a drizzle of pumpkin seed oil, parsley, and pumpkin seeds.

Instructions

For the Garlic Butter Lentils:

1. Heat med-pot, sauté onions, add garlic.
2. Add lentils, add water.
3. Bring to low boil.
4. Add Nooch seasoning. Stir.
5. Simmer on low boil for 15 mins until lentils are soft to eat.
6. Sear spinach separately, place n colander and let excess water drain.
7. Stir in half spinach when ready to serve, add other half to top.
8. If you don’t have the Wicked Nooch’s sub 1 tsp granulated garlic and two TBS nutritional yeast which will come kinda close to the flavors.
9. Garnish with coriander (cilantro) or parsley is optional

For the Chickpea Meatballs:

1. Split each burger in 5 and roll into balls.
2. On high heat, sear chickp balls in veg oil until golden brown
3. Let cool and skewer.
4. In small bowl, whisk chili oil and agave together with pinch of salt.
5. Add to meatballs. Serve with rice.