Category Archives: Bites

Instructions

1. Mash chickpeas in a bowl with a potato masher. When lightly smashed, add 2 tsps of vegan mayo, a pinch of black salt, turmeric powder, onion granules, smoked paprika, salt and pepper. Smash until combined.
2. Dice spring onions, save a few for garnish, then chop again until finely diced. Add to bowl.
   Chop parsley semi-fine and add to bowl.
3. Mix up. Add oil if needed (or a little liquid from the chickpeas). Season to taste.
4. Plate up, no-egg in the centre, and salad around it.

Instructions

1. Start by making the glaze. Warm-up a pan on medium heat, add oil and saute shallot, garlic, and lemongrass. Lower heat. Add sliced chili and ginger and stir to saute.
2. Pour in lemon juice, mirin, and agave, with a pinch of salt. Simmer to reduce for 8 minutes.
3. Make your aioli! Combine mayo with Thai basil, green onion, garlic, lime juice, and salt. Mix well.
4. Make your quick pickles: whisk rice vinegar, maple sugar, and salt together, combine with jalapeno and cucumber slices. Transfer to a jar – they’ll keep for a week (if you have any left!).
5. Take glaze off the heat and use a stick blender to mix until smooth. Return to burner and bring to a simmer. To thicken, stir cornstarch with a little water and whisk to a paste in a bowl, then slowly add to sauce and whisk throughout. Set aside when thickened into a glaze-like consistency.
6. Place Baked Tofu slices on a hot cast-iron pan on medium heat, pour a layer of glaze over the slices, turning to coat in the sauce. Sprinkle with green onion, stir through and turn off the heat.
7. Prep the red onion and avocado for the sandwiches and start to assemble! Take your Vietnamese baguette and spread a layer of aioli, add tofu, pickles, sliced red onion, avocado, and fresh cilantro. There you have it! Your Lemongrass Tofu Bánh Mì Recipe is all ready.

Instructions

1. Squeeze avocado off the skin into a large bowl. Add 1 squeezed lemon and 1 squeezed lime (+ zester if you have a micro-plane). Add about agave, a few tbsp rice vinegar to taste, smoked paprika, celery salt, a pinch of salt and pepper. Whisk.
2. In a large bowl add ½ head chopped white cabbage, half the shaved kale, 1 shaved carrot, and add the dressing.
3. Massage. Then add the remaining kale and purple cabbage.
4. Mix thoroughly
5. Add a lil purple cabbage for garnish.

Instructions

1. Preheat the oven on 420f/215c
2. Get your pan wicked hot over medium heat and coat surface with oil, cook onion and add the Beyond Meat, crumble into the pan with hands. Add black pepper, smoked paprika, cumin, onion powder, oregano powder, sliced garlic, and jalapeno. Stir to combine and break apart chunks of Beyond Meat with a wooden spoon. Add salt and fresh cilantro. Add 2 tablespoons of water and stir thoroughly.
3. Place pan in the oven to crisp and brown the meat for 10 minutes.
4. Slice red onion and set aside in a bowl.
5. Prep your nachos. Place tortilla chips in a baking paper-lined baking sheet. Cover the surface evenly with smaller chips on top.
6. Remove pan from oven and set on a cutting board. Layer greens, Beyond Meat, queso sauce, pico de gallo, chopped red onion, layer with more chips and more meat, queso sauce, and red onion. Bake in the oven for 5 minutes.
7. Remove from oven and add more lettuce, pico, queso, jalapeno slices, fresh cilantro, and guacamole in the corner of each tray.

Instructions

1. Preheat oven to 420f/215c.

Pasta:

1. Cook pasta according to package directions. Drain and set to the side.

Sauce:

1. In a large saucepan add chopped cauliflower, sweet potatoes, bay leaf, and garlic and cover with water. Bring to a boil.
2. Reduce to simmer and cook until tender. Drain and save liquid.
3. Transfer drained veggies to a high-speed blender, along with the jalapeno (optional).
4. Add salsa and vegan cheese. Add spices (cumin, onion powder, smoked paprika, salt, and pepper), nutritional yeast, and chickpea water. Blend for at least 2 minutes until smooth. Add plant-based milk to thin for cheesy consistency.

Tofu:

1. Heat med size cast iron or saute pan until hot. Coat each tofu side liberally with black pepper, cumin, and garlic salt.
2. Use hands to massage the seasoning in.
3. Add oil to the pan to coat evenly. Add tofu and sear, add jalapeno to cook alongside tofu. Flip tofu and repeat until golden.

Crust:

1. Drain the can of chickpeas, reserving the water to the side. Add chickpeas to a bowl and mash chickpeas with a potato masher. Add black pepper, green onions, and crushed tortilla chips. Mix with hands to form the crumb crust.
2. In a deep tray bake dish, add crust pack down crust evenly to cover the bottom of the pan. Put the tray in a pre-heated oven for 10-15 minutes.

1. Mix pasta, 1/2 of the peas, sweetcorn and a ¼ of the sauce (about a cup) to a large bowl and stir to combine. Add green onion and any extra veggies from the sauce mix. Add more sauce, until the mix is well coated evenly. Add cheesy-veg pasta mix to a traybake, top with sliced tofu, and a drizzle of extra sauce before baking.
2. Bake for 20 minutes.
3. Remove from oven, allow to cool for 5- 10 mins and serve.
4. For optimal results, leave it to chill overnight before serving.
5. Serve up and enjoy!

Instructions

1. Place all the ingredients into a medium-sized bowl and mix together to form a dough. It should feel a little wet but not sticky. On a clean surface, knead the dough for a few minutes.
2. Wrap the ball of dough in cling film and set aside for 30 minutes at room temperature.
3. Preheat the oven to 150c.
4. Once the dough has rested, remove the cling film and slice the dough into three equal portions. Wrap two of the portions back in the cling film.
5. Place the portion of dough between two pieces of baking parchment, roughly equal in size to the baking tray you plan to use.
6. Roll out the dough into a rough rectangle. The dough should be only a few mm thick. Remove the top layer of baking parchment and use a pizza cutter to slice the dough into 2cm rectangles.
7. Prick each rectangle with a fork before lifting the bottom sheet of baking parchment onto a baking tray. Use a pastry brush to gently spritz the top of the crackers with a little water. Sprinkle with a little extra flaky sea salt. Repeat the process with the two remaining pieces of dough.
8. Bake for 15 minutes before rotating the baking tray 180 degrees and baking for a further 15 minutes. The crackers should be very lightly browned on the edges. Allow to completely cool on a wire cooling rack and serve.

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.