Decadent chocolate & raspberry cake

The bit about this cake is that you can lick the spoon knowing there is no raw egg involved. Don’t expect the same rise you would get for a cake with eggs- but it will still look the part one sandwiched together and piled with chocolate frosting. Ingredients: 85g/3oz/scant ½ cup dairy free spread 2Continue reading “Decadent chocolate & raspberry cake”

Chickpeas & pine nut balls in hot tomato sauce

his is rather like eating a good nut roast in a rich tomato sauce. I serve these with cubed rosemary potatoes in winter, or brown rice and a rocket/arugula salad in the warmer months. Ingredients: 1 tbsp olive oil 1 red onion, finely chopped 2 garlic, cloves, grated 1 tbsp sumac 2 tomatoes 40g/14oz canContinue reading “Chickpeas & pine nut balls in hot tomato sauce”

Breakfast scramble with spinach, chilli & tomatoes

This not just for breakfast time and would also make a great lunchtime dish or a quick supper for one or two, silken tofu scrambles perfectly, and it takes on the flavours of the spices and vegetables so well. It makes a good store cupboard standby. Ingredients: 1 tbsp olive oil 1 ½ tbsp sunflowerContinue reading “Breakfast scramble with spinach, chilli & tomatoes”

Sort vegetable sushi

Ingredients: This is a mix of all the flavors in sushi but deconstructed so it’s quick and easy with no cooking, rather than involving fiddly techniques. 200g/7oz scant 1 cup sushi rice About ½-1 tbsp rice vinegar 1-2 sheets dried nori, finely shredded 1 large carrot, cut into matchsticks 1 avocado, pitted and sliced, thenContinue reading “Sort vegetable sushi”

Four cheese vegan pizza

Ingredients: 125 g (4 oz) vegan mozzarella Cheese, sliced 50 g (2 oz) taleggio or fontina vegan cheese 50 g (2 oz) Gorgonzola vegan cheese, crumbled 4 tablespoons freshly grated Parmesan rocket leaves, to serve For the pizza dough: 250 g (8oz) white bread flour, plus extra for dusting 1 teaspoon fast action dried yeastContinue reading “Four cheese vegan pizza”

Almost paella

Ingredients: 1 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped diced A pinch of saffron strands 2 tsp Sweet mild paprika 200g/7oz/heaped 1 cup basmati rice 200ml/7floz scant vegan sherry or wine 500mlml /17 fl oz generous 2 cups hot vegetable stock A few thyme stalks 100g/3 ½ oz heaped ¾Continue reading “Almost paella”

Potato salad with peas, capers & gherkins

This is a much healthier than a potato salad made with mayonnaise. Peas add sweetness and capers and gherkins add some real tang. I prefer using new potatoes in their skin, for the taste and the ease. Leave the potatoes whole to cook as they will cook evenly and retain their flavor, their flavor, thenContinue reading “Potato salad with peas, capers & gherkins”