Category Archives: Bites

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.

Instructions

To Make the Apricot Filling

1. Place a medium saucepan over medium heat and add the apricot filling ingredients.
2. Bring to a very gentle boil and allow to simmer, stirring occasionally, until the mixture reaches a jam-like consistency (around 15 minutes). Remove from the heat.

To Make the Base and Crumble Topping

1. Preheat the oven to 170c. Line a deep 25x30cm baking tin with baking parchment. Set aside.
2. Place all the base/crumble ingredients into a food processor and pulse until roughly combined. The texture should resemble coarse breadcrumbs.
3. Place two-thirds of the mixture into the deep baking tin. Using a flat object such as a spatula or dough scraper, flatten the mixture into one even layer.
4. Pour the apricot mixture over the base and sprinkle with the remaining crumble. Place in the preheated oven and bake for 35 minutes.
5. Remove from the oven and leave to cool on a wire rack until room temperature. Either slice and serve at this point or slice and place in an airtight container in the fridge. The squares will keep in the fridge for around 3-4 days.

Instructions

1. Coarsely grate the potatoes or use a Thai peeler to julienne them into long, thin strips. Wash thoroughly in a medium bowl of water, rinse and repeat two more times.
2. Lay a clean napkin or cheesecloth over the empty medium bowl and add the washed potato shreds. Pinch together the corners of the napkin and twist as firmly as you can until the water from the potatoes drips from the bottom into the bowl. Discard the water and wash the bowl.
3. Remove the napkin and return the drained potatoes to the medium bowl. Add the Chopped kimchi, gochugaru, garlic powder, and flaky sea salt. Mix well to combine.
4. In a separate small bowl, combine the psyllium husk powder and the water. Whisk until combined then immediately pour over the hashbrown mixture. Mix well until completely combined and the mixture gently holds together.
5. Place a large frying pan over medium heat and add one tablespoon of the olive oil. Bring to temperature and swirl the pan to make sure the oil covers the whole surface.
6. Place a dessert spoon of the mixture into the pan and press down flat/spread out into a thin layer using a spatula. Repeat twice more so you have three hashbrowns cooking in the pan. Fry for around 4-5 minutes on each side, checking to make sure they’re not burning often.
7. Once fried on both sides, remove from the pan and place on a baking tray lined with kitchen roll to absorb any excess oil. Add another tablespoon of olive oil to the frying pan and repeat the process until you have no hashbrown mixture remaining.
8. Serve the hashbrowns with fresh coriander, vegan mayo, sriracha, and sesame seeds (optional) or simply with a sprinkle of flaky sea salt.

Instructions

1. Place raisins in a medium bowl and cover with just-boiled water. Leave them to soak for 15 minutes.
2. In a small bowl, combine the psyllium husk powder with the water. Whisk well to combine and set aside to thicken.
3. If using a stand mixer, fit with the whisk attachment. If using a hand mixer, fit with the beater attachments. Place the room temperature vegan butter into the bowl and whip until light and fluffy or for at least 3 minutes.
4. Add the thickened psyllium husk powder and soy milk. Whip for a further 2 minutes to make sure everything is completely combined. Add the sugars and vanilla extract and beat again until combined.
5. In a separate medium bowl place the flour, baking soda, flaky sea salt, cinnamon, and nutmeg. Mix well to combine. Set aside.
6. If using a stand mixer, swap the whisk for the beater attachment. Add the flour mixture to the vegan butter mixture and, with the beaters on low speed, combine the two. Do not overmix, beat just until combined.
7. Add the oats and beat again until just combined.
8. Drain the raisins well through a sieve and then spread out on a layer of paper towel to catch any excess moisture. Add them to the cookie dough and mix briefly to combine.
9. Using a cookie scoop or a small dessert spoon, divide the cookie dough into walnut-sized balls (I got 40 cookies out of this recipe)
10. Place the balls of dough onto a lined baking sheet and place in the fridge for 30 mins. Preheat the oven to 175c/350f (fan) while the cookies cool.
11. Once the cookies are cooled, arrange on a new baking sheet lined with baking parchment with at least 8cm between each ball of dough and bake for around 10-13 minutes.
12. [Alternatively: Allow the unbaked cookies to chill for 2 hours before placing into a large ziplock bag and freezing for up to a month. When ready to bake, remove the frozen cookies you need, place on a baking tray and allow to sit at room temperature for 20 minutes before baking].
13. Once baked, remove from the oven and tap the tray lightly on the counter – the cookies should lose some rise after tapping – this is good!
14. Slide the baking parchment off the baking sheet and onto a wire cooling rack. Leave to cool for at least 30 minutes or while you bake the remaining cookies before serving.

Instructions

To Make the Pastries

1. If using refrigerated pastry dough, remove it from the fridge and place it somewhere at room temperature. Line a large baking tray with greaseproof paper.
2. In a small bowl, whisk together the cornstarch and plant milk. Set aside.
3. Place the sugar, vegan butter, maple syrup, cinnamon, and chopped pecans in a small saucepan and place over low heat. Stirring constantly, allow everything to melt together into a smooth caramel.
4. Once the mixture starts to bubble and begins to raise up the side of the pan, add the cornflour mixture and stir well.
5. Allow to bubble, stirring constantly, for a further minute or so. Remove from the heat and stir in the pinch of flaky sea salt.
6. Transfer the mixture to a medium bowl and set aside until fully cooled. Preheat the oven to 200c/390f fan.
7. Once the filling is fully cooled, unroll the pastry carefully, keeping it on top of the provided sheet of greaseproof paper.
8. Using a sharp knife or pizza cutter, divide the pastry sheet into 8 equal rectangles. On each rectangle, use a chopstick to gently mark out two lines down the central two-thirds of the pastry.
9. Using a sharp knife and working with one rectangle of pastry at a time, slice the outer third on both sides into 8 pieces to create a fringe on each side of the pastry. Repeat on all remaining pastry.
10. Place a heaped tablespoon of the cooled mixture in the central third of each pastry rectangle. Braid the fringe pieces of pastry over the filling moving from left to right. Seal the loose ends as best you can and transfer the pastries to the lined baking tray.

To Top the Pastries

1. In a measuring jug or small bowl, mix together the plant milk and maple/agave syrup. Use a pastry brush to wash each pastry with the mixture before sprinkling with the broken pecans.
2. Place the pastries in the oven and leave to bake for 20-25 minutes. Watch them carefully for the last 5 minutes as the pecans can burn easily.
3. Remove from the oven and place on a cooling rack. Allow the pastries to cool completely before serving.

Instructions

1. Get a cast-iron pan wicked hot and start soaking your wooden skewers in water so that they don’t burn later.
2. Cut the larger mushrooms in half the long way. When the pan is hot, spray it with some cooking oil to coat the bottom.
3. Layout the mushrooms in the pan flat side down, then press with another pan. Be sure to use a towel or pot holder when you press, as the top pan will get hot. Press and cook for about 2 minutes.
4. After a few minutes, remove the top pan and flip the mushrooms over to sear the other side. Put the top pan on top of the mushrooms again, then add a splash of water to the pan to help steam them. Press and cook for about another minute, until the mushrooms are golden brown with a nice sear. Remove from heat.
5. Prepare the marinade by mixing the soy sauce (or tamari), sambal (or sriracha), and rice vinegar in a bowl big enough to hold all of your seared mushrooms. Add the mushrooms and cover with plastic wrap. Set aside.
6. Prepare the spicy peanut ginger sauce by blending the lime juice, peanut butter, ginger, chili, tamari, and water. Add the water in stages until you get the consistency you want.
7. Once mushrooms have softened up and cooled down in the marinade, start heating a cast iron grill pan over medium-high heat. Weave each mushroom onto a skewer.
8. When you’ve finished skewering all of the mushrooms and the grill pan is hot, spray the pan with cooking oil and then add the skewers. Grill on each side for about 3-4 minutes, keeping an eye on them. You’re looking for some nice grill marks and char, but obviously don’t overdo it!
9. To serve, arrange the skewers on a plate, then drizzle the peanut ginger sauce over the top. Garnish with some fresh cilantro, Thai chili slices, and a bowl of the sauce for dipping.

Instructions

To Make the Vanilla Shortbread

1. Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (for me it took 3 tablespoons).
2. Remove the dough and place on a large sheet of cling film and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.

To Make the Chocolate Shortbread

1. Place all the ingredients in a food processor and fit the lid. Run on medium speed until the mixture resembles fine bread crumbs. While the mixer is running add the ice cold water a tablespoon at a time until the mix comes together as a dough (for me it took 5 tablespoons).
2. Remove the dough and place on a large sheet of cling film and pat into a rough rectangle. Wrap tightly and place in the fridge for at least an hour.

To Make the Hazelnut Crunch

1. Place the hazelnuts and sugar in a food processor and run on medium speed until the hazelnuts are all chopped into chunky pieces.

To Assemble the Shortbread

1. Remove the shortbread from the fridge and unwrap, leaving the pastry sat on the unfolded sheet of cling film. Lightly dust the surface with plain white flour and roll out with a rolling pin to around a 20 x 30cm rectangle.
2. Once rolled out, use a clean pastry brush to remove any excess flour from the surface of the vanilla dough.
3. Unwrap the chocolate dough and repeat the same process – rolling it out on top of the cling film until it’s a 20 x 30cm rectangle. Remove any excess flour on the surface and then brush the top with a tablespoon of plant milk. Carefully lift the vanilla dough by picking up the cling film beneath it. Flip it over onto the chocolate dough.
4. Without removing the top layer of cling film, roll over the two doughs with a rolling pin to seal them together.
5. Remove the top layer of cling film and use a sharp knife or pizza cutter to slice the dough into a neat rectangle.
6. Use the bottom layer of cling film to help you roll the dough into a tight spiral. You want to roll the dough from the long 30cm edge, not the 20cm one. Place in the fridge to chill for at least an hour.
7. Once chilled, remove from the fridge and unwrap the long spiraled cylinder of dough. Brush the outside of the dough with plant milk and roll it in the hazelnut crunch. Place the dough back on the cling film and wrap tightly.
8. At this stage, you can either slice the dough into 1/2cm coins and bake or you can freeze the well wrapped dough for up to a month. Be sure to defrost the dough in the refrigerator overnight before slicing and baking.
9. When you’re ready to bake, preheat the oven to 160c/320f fan. Arrange the coins of shortbread on a baking tray lined with baking parchment and bake for 18-20 minutes.
10. Place shortbreads on a cooling rack and allow to cool fully before serving.

Instructions

1. Preheat at least 2 inches of fry oil in a pot, until it shimmers.
2. Place dry ingredients in a mixing bowl and stir together until combined.
3. Slowly add soda water and whisk until you achieve a thinner, crepe-like batter.
4. Slice mushrooms or vegetables. Dip vegetables in batter, shaking off excess.
5. Using tongs, place one dipped mushroom in a pot of oil to see if it is hot enough.
6. The mushroom should take about 2 minutes to fry, creating a crispy, see-through crust around the vegetable. If this occurs, remove this mushroom from oil and place it on a paper towel on a plate to cool. Repeat the process for the other mushrooms.
7. When mushrooms are cool to touch, garnish with green onions and serve with sriracha mayo.

Instructions

FOR THE PANISSE:

1. Coat a 9-inch square baking pan with olive oil and line with parchment paper. Heat the 1 tablespoon oil in a small saucepan over medium-high heat. Add the shallots, cut the heat to medium, and sauté until golden, about 2 minutes. Whisk in the Garlic, then the stock and milk. Continue to cook, whisking, until the garlic is evenly distributed.
2. Bring the mixture to a simmer and whisk in the salt and pepper. Gradually whisk in the chickpea flour until it’s fully incorporated with no lumps. Use a wooden spoon to continue stirring, and cook until the mixture thickens and bubbles 5 to 8 minutes. It should be somewhat thick but still pourable. If it becomes too stiff to stir, whisk in a little more milk or stock.
3. Quickly pour the mixture into the pan, spreading it to the edges and smoothing the top. Let stand until set, at least 20 minutes. Or cool, cover, and refrigerate for up to 2 days. (This is a good time to make the aioli.)
4. To cut and cook the Panisse, invert the pan onto a cutting board, remove the parchment, and cut the square into fingers the size of large French fries, about 3 inches long and ¾ inch wide.
5. Heat a thin layer of oil in a large cast-iron pan over medium-high heat. Add a single layer of Panisse without crowding and cook until lightly browned, 3 to 4 minutes per side. Remove to paper towels and immediately sprinkle with flake salt. Continue cooking the Panisse with fresh oil as needed.
6. Stack the Panisse on a plate. Serve with the aioli for dipping.

FOR THE CITRUS AIOLI:

1. Mix everything together in a small bowl. The aioli will thin out as it sits, which is fine. You want the consistency to be more like a creamy dipping sauce and less like a stiff mayonnaise.