Mushrooms à la grecque
This is very quick to do but must be done ahead of time to allow it to chill. An unusual addition to a salad buffet, this just begs to be mopped up with crusty bread. Ingredients 500g baby button mushrooms … Continued
Easy Apple-Raspberry Turnovers – 100% Plant-based
This recipe is a lovely one to get the kids involved with, and is based on my translation of a really easy recipe from Marie Laforêt’s wonderful recipe book, Vegan, which so far is available only in French. She also has a beautiful blog, 100% Végétal. … Continued
Upside-Down Cake: Peach-Rosewater or Kiwi-Lemon
Upside-down cake lends itself easily to infinite variation. Personally I find it hard to decide which I prefer – fresh peaches with a hint of heady rosewater for a cake that seems to taste of summer itself, or the slightly sharper … Continued
Coconut-Coated No-Cook Protein Brownies
These no-cook brownies are the perfect recovery treat after a run or a vigorous work-out. They’re really easy to make – but you will need a food processor that can handle the nuts and access to a freezer or fridge. … Continued
Courgettes, Cashews & Green Peppers in Garlic & Blackbean Sauce
Ingredients 2-3 courgettes, chopped A handful of unsalted cashew nuts 2 green peppers, deseeded and chopped 2 cloves of garlic, peeled and chopped 1 tbsp olive oil 2 tbsp Black Bean & Garlic sauce new potatoes, boiled, roughly chopped (optional) Method … Continued
Mojito Remoulade
This is a healthy plant-based twist on the no-cook celeriac classic that uses non-dairy yoghurt instead of mayonnaise. A refreshing side-salad and an unusual addition to a summer buffet table. Ingredients one celeriac a generous handful of fresh mint, chopped … Continued
Cucumber Salad
There are so many different ways to make cucumber into delicious salad… I’ll be adding all my favourite variations here, starting with: Cucumber Salad with Dill Ingredients One large cucumber a handful of fresh dill, chopped. a pinch … Continued
Green Bean & Potato Salad dressed in Mustard
This is a very simple, but delicious, low-fat potato salad. Ingredients New potatoes Green beans (fresh or frozen) Capers Wholegrain Mustard Salt Freshly ground black pepper Method 1. Boil the potatoes until they’re cooked through, drain, and while they’re still … Continued
Strawberry-Coconut Giant Scone
This is my variation on Marie Laforêt’s recipe for Raspberry-Coconut Scones on page 234 of her gorgeous French recipe book, ‘Vegan’. I use strawberries instead of raspberries and make one giant sliceable scone: a perfect, quintessentially English tea-time treat. Ingredients 250 … Continued
Choc-Chip & Cherry-Almond Quinoa Loaf Cake
Ingredients: 200g plain flour 200g wholemeal flour 100g sugar 1/2 tsp bicarbonate of soda 2 tsp baking powder 1/4 tsp salt 300g cooked, cooled quinoa 280 ml your preferred nondairy milk 50 ml mild-flavoured oil 1 tsp natural almond essence … Continued