Ginger-Coconut Blondies – 42°Raw
No-cook ginger-coconut blondies inspired by 42°Raw
An explorers' guide to the world of plant-based cuisine
No-cook ginger-coconut blondies inspired by 42°Raw
This is a great, everyday kind of a cake, perfect for lunchboxes – but it’s also enough of a favourite that it’s been requested as a birthday cake in our house, and it’s pretty good warm with (vegan) custard. Ingredients … Continued
I’ve called these flapjacks ‘old-fashioned’ because they’re the closest thing I’ve found to a conventional butter-based flapjack – i.e. these are the ones to make when you don’t want people to be able to tell that they’re vegan. The recipe … Continued
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
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
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
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
“But where do you get your protein?” is often the first thing non-vegans want to know. It’s a concern that is generally misplaced, that stems from the misguided but widely held belief, deeply entrenched in mainstream Western cultures, that protein = … Continued
Adapted from the brilliant Veganomicon, this green dip is delicious spread on crackers and is very moreish. Ingredients 1 tbsp olive oil 4 cloves of garlic (optional), peeled and chopped 500g of asparagus* 500g of spinach, washed well 200g raw cashews 2-3 … Continued
This is my translation of Marie Laforêt’s recipe for ‘Rillettes Marines‘ in her fabulous French cookbook, Vegan (with my adaptations in brackets). The yaki nori (that’s the seaweed sheets that are used to make sushi) lends a flavour of the sea. … Continued