Category Archives: Bites

Instructions

To Make the Risotto

1. Mix together the boiling water and bouillon in a medium saucepan and set over a low heat to simmer. Place a second medium saucepan over a medium heat and add the olive oil and bring to temperature.
2. Once your oil is hot, add the diced onion and cook for two minutes or until turning translucent. Add the garlic and cook for another 2 minutes.
3. Add the rice and stir to combine with the onion and garlic. Allow the rice to heat lightly for around a minute before adding your wine and stirring again.
4. Once almost all of the wine has evaporated, use a ladle to spoon some hot bouillon (which should be still simmering) and pour over the rice while stirring constantly. Allow the rice to cook off most of the moisture and then add another ladle full of bouillon. When you only have one or two more ladles of bouillon remaining, add the courgette and the peas. Stir to combine and add the last of the bouillon. The whole process to this stage should take around 15-20 minutes.
5. After all the bouillon is gone and the courgettes and peas have cooked for around 3-5 minutes, check the rice is done by tasting a small amount. If it feels gritty in the centre it’s not done, but if it feels smooth but very slightly firm, then you’re done. If the rice is not cooked, add a few more ladles of boiling water and continue to cook until it is.
6. Once the rice is fully cooked, remove from the heat and stir in the lemon juice and chopped parsley.

To Make the Cheese Sauce

1. In a measuring jug, combine all the cheese sauce ingredients and blend until smooth using a hand-blender.
2. Transfer the mixture to a medium saucepan and place over medium heat. Whisking constantly, cook the mixture until it thickens dramatically and becomes stringy.
3. Add the cheese sauce to the risotto and stir well to combine.
4. Spread the risotto out on a baking tray to allow it to cool to room temperature. Once cool, place in the fridge for at least two hours. If you’re not in a rush, cover it up and allow to chill overnight.

To Fry

1. Place a medium, high-sided saucepan over a medium heat and fill with around 2 inches of the vegetable oil. Using a probe thermometer to monitor, bring the oil to 175c.
2. While the oil is heating, combine the gram flour and the water in a small bowl. Place the breadcrumbs in a separate small bowl. Line a baking tray with kitchen towel and set aside.
3. Using a cookie scoop or your hands, form the chilled risotto into golf-ball sized spheres. One by one, drop each ball into the gram flour mixture and roll it around to make sure it’s covered. Once covered, transfer it to the breadcrumbs and coat. Once coated, place the arancini on the baking tray. Repeat until all the risotto is balled and coated.
4. Working in batches of 2-3, lower the arancini into the oil using a slotted spoon or spider. Fry for around 3 minutes or until all sides are golden brown and crispy. Remove from the oil and place on the baking tray.
5. Serve warm with an optional sprinkle of flaky sea salt parsley. These go great with marinara sauce or pesto!

Instructions

To Make the Brownies

1. Preheat the oven to 170c. Line a brownie tray with baking parchment.
2. In a small bowl, mix the psyllium husk powder with the water and set aside.
3. In a medium saucepan over low heat, add the vegan butter and allow to melt completely.
4. To the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder and the espresso powder and mix well. Add the melted butter along with the caster sugar and the psyllium egg mixture and beat well.
5. In a medium bowl, combine the flour and the salt. Add half of the flour mixture to the stand mixer and beat until combined. Add half of the plant milk and beat until combined. Add the remaining flour mixture and beat until combined followed by the remaining plant milk.
6. Remove the bowl from the stand mixer and add the chocolate chips. With a silicone spatula, mix until the chocolate chips are evenly distributed.
7. Pour or spoon the brownie batter into the prepared baking tray. Place in the oven and bake for 35 minutes. The edges should be quite firm but the centre will be a little jiggly when you remove it from the oven.
8. Place on a cooling rack and allow to cool fully to room temperature. Once cooled, chill in the fridge for at least 30 minutes.

To Make the Caramel

1. In a large saucepan add all the caramel ingredients except for the vanilla and the salt. Place over a medium/low heat and stir with a heat-proof spatula until all the butter is melted and the sugars dissolved completely.
2. Using a probe thermometer, bring the caramel to 115c (you may have to increase the heat to get it there, but trust me, it will get there!).
3. Remove from the heat, add the vanilla and salt and stir continuously (off the heat!) for around 10 minutes while the caramel cools. It will thicken dramatically!
4. Once thick, set aside and allow to cool for a further 5-10 minutes (it should still be runny enough to pour or spoon over the chilled brownies, so keep checking the texture regularly).
5. Pour or spoon over the brownies in the tin, even out with your spoon and then return to the fridge for at least 30 minutes.

To Make the Chocolate

1. Chop the chocolate roughly into small pieces. Place in a medium heat-proof bowl and sit over a small pan of boiling water. Allow the steam from the water to heat the bowl and melt the chocolate, stirring constantly with a spatula.
2. Pour the chocolate over the chilled caramel and then set aside on the counter to set fully (not in the fridge). Once set, slice with a hot knife (otherwise the chocolate will crack) into squares or bars and serve!

Instructions

To Make the Streusel

1. Preheat the oven to 170c. Grease and line a 22cm spring-form cake tin and set aside.
2. In a medium bowl, place all the streusel ingredients. Using a pastry cutter or two knives, chop all the ingredients together as though you’re making a crumble topping. Continue chopping until you have a rather lumpy, sandy mixture. Set aside.

To Make the Cake

1. In a small bowl, combine the psyllium husks with 3 tbsp of water. Set aside to thicken.
2. In a medium bowl, combine the plain flour, sea salt and the baking powder. Set aside.
3. In a separate medium bowl, combine the remaining cake ingredients. Whisk well until smooth. 
4. Add the flour mixture to the wet ingredient mixture and mix together until just combined. 
5. Spoon half of the cake mixture into the prepared cake tin and spread out into a smooth layer. Top with half of the streusel mixture. Follow with the remaining half of the cake batter and top with the remaining half of the streusel. 
6. Place into the pre-heated oven and bake for 50 minutes. After 50 minutes, a bamboo skewer inserted into the centre of the cake should come out clean and the streusel should be golden brown. Remove from the oven and allow to cool completely. While cooling, make the icing. 

To Make the Icing

1. In a small bowl, whisk together the icing sugar, vanilla bean paste and the plant milk. 
2. Once the cake is fully cooled, drizzle all over with the icing, slice and serve.

Instructions

1. In large sauce pot add chunked potatoes, cover with water and bring to boil on med-high heat.
2. Check potatoes after 5 minutes, they’re done when they easily break apart with a fork.
3. Remove from heat and strain water from potatoes.
4. In original pot with cooked potatoes add Plant-based butter and black pepper and pinch of salt (optional) and whip/mash with potato masher until smooth and no lumps.
5. Set aside.
6. Add King Oyster vegan gravy and serve!

Instructions

1. To make the filling, set a steam basket over simmering water in a pan. Put the spinach in the steamer, cover, and steam just until the spinach wilts, 2 to 3 minutes. Transfer to a colander and press water from the spinach. Finely chop then transfer to a medium mixing bowl.
2. Pulse the water chestnuts in a food processor until coarsely chopped. Add the cubed tofu and pulse a few more times until everything is finely chopped, but not pureed to a mush. Add to the mixing bowl with the spinach, along with dates, vinegar, sesame oil, garlic, ginger, chile, and salt. Mix thoroughly, making sure that the dates are evenly distributed.
3. To assemble the dumplings, set the bowl of filling, a small cup of water, your dumpling skins, and a baking sheet on a work surface. Scatter some cornstarch over a large baking sheet (to help keep the dumplings from sticking to the pan).
4. For each dumpling, mound about a tablespoon of filling in the center of the dumpling skin. Dip your finger in the water and moisten the entire edge of the dumpling. Pick up the dumpling and gently fold it like a taco in your palm. Starting at one corner, crimp the edge of the dumpling skin that is facing you, pressing against the back side that is flat. Continue crimping around the edge of the dumpling to enclose and seal in the filling. You should have enough filling for 25 to 35 dumplings.
5. To sauté the dumplings: Heat a sauté pan over medium heat. Spray a layer of oil in the pan bottom, then add enough dumplings to fill the pan without overcrowding. Sear the dumplings until golden on the bottom, 3 to 4 minutes. Add a splash of water to the pan, cover, and steam the dumplings until they release from the pan bottom, 1 to 2 minutes. Repeat to sauté all the dumplings.
6. To steam the dumplings instead of frying them: Line a steamer basket with cabbage leaves or bamboo leaves (or spray the basket with oil) to prevent sticking. Put the dumplings in the steamer in batches, place over simmering water, cover, and steam until the dumplings are tender, about 3 minutes.
7. Serve the dumplings with a drizzle of black vinaigrette.

Instructions

1. Spread each slice of bread with garlic oil, followed by a layer of Habanero Jam.
2. Compile sandwiches; 2 slices of cheese, 2 slices of tomato and ¼ sliced avocado per sandwich.
3. Top with bread and spread vegan mayo on top.
4. Place baking tray on the hob and heat until wicked hot. Place sandwich mayo side down an cook until golden on underside, spread mayo on top and turn.
5. Slice in half and serve.