aquafaba, savoury, side or starter, snacks

SEITAN AND SUNDRIED TOMATO BITES WITH ROASTED GARLIC DIP (vegan)

vegan seitan and sundried tomato bites

This is my second seitan recipe (my first was my vegan ‘pork’ and apple sausage rolls recipe) and it was one that I knew would be a hit as soon as I took my first taste! I originally tested the seitan recipe by making ten bites, and once I’d tried one immediately went back into the kitchen to make another twenty to take to a birthday gathering the next day. They went down well with omnis, veggies and vegans alike, so all in all I’d say that’s a good measure of success! The creamy roasted garlic dip really complements the flavour of the sundried tomato in the bites, but if you don’t have any garlic to hand these would also pair beautifully with some vegan mayonnaise.

baking, dessert, sweet

SALTED CARAMEL APPLE PIE (vegan)

vegan salted caramel apple pie recipe

I’m not usually fond of sweet and salty flavour combinations (don’t get me started on sweet and salty popcorn!) but with salted caramel it’s just right, you know? In fact, this is a flavour combination that pops up quite frequently when I’m making desserts (see my recipe for salted caramel pretzel cheesecakes).

This recipe makes two individual salted caramel apple pies (quite large individual portions, but aren’t those the best kind?!) and so if you want to make a standard sized pie you can just double up the recipe, although one pack of pastry might still do the job. Peeling the apples instead of chopping them allows the caramel sauce to permeate every part of the filling, so there’s no bite without that sweet and salty caramel flavour! The pies are best served with vegan ice cream – I recommend vanilla Swedish Glace with a drizzle of salted caramel sauce, if you have any left.

quick meals, savoury, side or starter, snacks

VEGAN RICOTTA CHEESE (vegan, gluten free)

vegan ricotta cheese recipe blog

However long you’ve been vegan, I can guarantee that you’ve heard the words “I would go vegan, but I could never give up cheese!” escape at least one person’s mouth. These days there are so many cheese alternatives for vegans that everyone is bound to find at least one they like, and most can easily be bought at your local supermarket. However, the one cheese I’ve not found available to buy is vegan ricotta cheese.

This recipe for vegan ricotta cheese takes one vegan staple food – tofu – and turns it into a delicious vegan cheese ready for use in any recipe you want. As with ‘regular’ ricotta cheese, this vegan version is extremely versatile as it doesn’t have an overpowering flavour. This means that although it can be eaten on its own on top of crackers, it also tastes great paired with any number of other flavours. My favourite way to eat vegan ricotta cheese is in a big baguette, topped with vine ripened tomatoes, fresh basil leaves and a sprinkle of black pepper.

The best thing about this recipe? It only takes 5 minutes and 5 ingredients (plus seasoning) to make!

aquafaba, baking, snacks, sweet

PISTACHIO CHOCOLATE COOKIE BITES (vegan)

pistachio chocolates recipe vegan

The natural sweetness of pistachio pairs really well with the slight bitterness of dark chocolate. For a while I had been testing recipes that combined these two flavours, but none of them were quite right until I tried this one. Don’t make the error I made – you can buy pistachios that are already shelled and skinned. I didn’t realise this until I’d tested the recipe several times and spent too many hours of my life shelling and skinning pistachios!

baking, side or starter

SUNDRIED TOMATO AND BLACK GARLIC BREAD (vegan)

sundried-tomato-and-black-garlic-bread-vegan-recipe2

I picked up some Balsajo black garlic at the London Animal Free Festival last year. I’d never heard of black garlic before, and had no idea how to use it, but I’m a sucker for new ingredients! Although I’ve now used it in recipes such as chilli and bolognese, I really wanted to use it in something that allowed the sweet, balsamicky flavour to really stand out. Here, I’ve paired the black garlic with tangy sundried tomatoes in a soft loaf of bread. Overall, bread-making does take a while, but the hands-on time for this recipe is only around 15 minutes, and proving the dough is essential for getting the perfect taste and texture. It’s a great recipe to try on a lazy Sunday and will set you up with bread for the rest of the week.

baking, snacks

CARROT MUFFINS WITH ORANGE GLAZE (vegan)

OK, a confession. Before I made these muffins, I’d only eaten carrot cake a handful of times. Usually when that cake craving hits, only chocolate cake will do. After making these, though, I feel my sweet tooth might branch out a little more! Here, the taste of traditional carrot cake pairs beautifully with the zing of citrus zest drizzled over the top.

dinner, quick meals, savoury

KALE AND MINT PESTO (vegan, gluten free, oil free)

kale-and-mint-pesto-vegan-food-blog

This pesto came about as a result of an oversight when doing my grocery shopping. I’d originally planned to make a pea and mint dip but upon looking in the freezer I realised I had no frozen peas (I know – outrageous!). I did, however, have a bag of kale which I’d frozen for some unknown reason, so decided to improvise. The leading flavour here is the cooling mint, so if you don’t have kale available you can easily switch it up with some spinach instead.

dinner, savoury, soups and stews

ROASTED CAULIFLOWER AND GARLIC SOUP (vegan, gluten free)

I don’t know about you, but over the past two days I’ve eaten way more than I usually do, and my stomach is now definitely telling me to take a break! I find that when I’m bloated, soup helps to soothe my stomach and so the next few days I’m going to be making up and eating a lot of different batches of soup. As well as being easy on the stomach, this cauliflower and garlic soup is healthy and full of nutrients, which might not be something you’d usually associate with a creamy soup! Blended cauliflower paired with nutritional yeast make an excellent base for a creamy and indulgent tasting soup without having to pour in a load of expensive vegan cream or yoghurt.

This roasted cauliflower and garlic soup recipe only uses 8 ingredients (plus seasoning) so it’s also a fairly cheap recipe per serving, which is probably what we all need after the Christmas period!

baking, savoury, snacks

SAGE AND ONION THUMBPRINT SCONES WITH CRANBERRY SAUCE (vegan)


Ingredients

For the scones:
300g plain flour
1 teaspoon baking powder
Pinch of salt
1.5 tablespoons dried sage
1.5 tablespoons onion powder
150g vegan butter (melted)
3 tablespoons aquafaba*

For the cranberry sauce:
150g frozen cranberries
60g sugar
2 tablespoons water

*Aquafaba is the liquid from a can of chickpeas.

baking, dessert, sweet

MINI THREE TIER CHERRY CHOCOLATE CAKE (vegan)

Ingredients

For the cake:
6 tablespoons aquafaba*
100g caster sugar
150g self raising flour
25g cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
4 tablespoons soy milk
6 tablespoons vegetable oil

For the cherry jam:
150g frozen cherries
75g sugar
1 tablespoon water
1 tablespoon chia seeds

For the icing:
25g vegetable shortening
25g vegan butter
85g icing sugar
15g cocoa powder
1 tablespoon soy milk

*Aquafaba is the liquid from a can of chickpeas.

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