Lemon, Almond And White Chocolate Brownie

A delicious brownie recipe. The lemon and the almond to should complement the white chocolate beautifully. Unfortunately I choose to not use the almond due to nut allergies, still turn out beautiful. The quality of white chocolate can vary tremendously so be sure to buy a good-quality non dairy chocolate. I also used gluten-free flourContinue reading “Lemon, Almond And White Chocolate Brownie”

Mixed Bean and Tomato Chilli

Here, mixed beans, fiery red chilli and plenty of freshly chopped coriander are simmered in a tomato sauce to make a delicious vegetarian chilli. Always a popular dish.chilli can be served with a variety of accompaniments-choose from baked potatoes, baked potatoes,baked rice, crusty bread or tortillas. Garnish with slices of tomato, chopped celery or sweetContinue reading “Mixed Bean and Tomato Chilli”

Spicy Chickpea Samosas

A blend of crushed chickpea and coriander sauce makes an interesting alternative to the more familiar meat or vegetable fillings in these little pastries. The samosas look pretty with fresh coriander leaves and finely sliced onion and are delicious served with a simple dip like plain yogurt and and chopped fresh mint. Ingredients: 2x 400g/14ozContinue reading “Spicy Chickpea Samosas”

Fettuccine all’ Alfredo

This simple recipe was invented by a Roman restaurarateur, who became famous for serving it with a gold fork and spoon. Today’s busy cooks will find cartons of long-life cream invaluable for this type of recipe. If you can’t get fettuccine, any long ribbon-like pasta can be used in the dish-try tagliatelle or slightly widerContinue reading “Fettuccine all’ Alfredo”

Raspberry pickelets

Ingredients: 1 cup (150g) self-raising gluten-free flour 1 tablespoon castor (superfine) sugar 1 tbsps vegan egg 1 ¼ cups (310ml) vegan buttermilk 25g (3/4 ounce) unsalted vegan butter, melted ½ cup (70g) fresh raspberries, chopped Cooking oil spray ½ cup (70g) fresh raspberries, extra ½ cup (70g) Crewe fraīche vegan Method: 1.sift the flour andContinue reading “Raspberry pickelets”

Chocolate chip cookies 🍪

Ingredients: The last time I had chocolate chip cookies, was roughly about twenty two years ago before I developed allergies to dairy products among other allergies. I completely gave up on eating anything with dairy and nuts. Going into a supermarkets or health food store and reading everything I took from the shelves became aContinue reading “Chocolate chip cookies 🍪”

Slow-cooked lentils with cider & rosemary

Ingredients: 1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely diced 2 garlic cloves, finely chopped A few rosemary stalks, leaves finely chopped 400g/ 14 oz/cups puy lentils or lentils from Aburuzzo 300 ml/10 ½ fl oz 1 ¼ cups dry cider about 900ml/31 fl oz 3 ¼ cup hot vegetable stock SeaContinue reading “Slow-cooked lentils with cider & rosemary”

Stuffed butter nut/pumpkin

Ingredients: 1.9kg 3 ¾ lb whole butternut/ pumpkin halved Vegan bacon 150 g 5 oz 1 ¼ cup, finely chopped Handful of spinach ¼ teaspoon garlic granules ¼ teaspoon black pepper 240g 2/3 cup Parmesan dairy free cheese, shredded 2 stalk spring onion/scallion Method: Preheat oven gas mark 200°C/400°F and grease baking tray. Prepare theContinue reading “Stuffed butter nut/pumpkin”

Vegan chicken and bacon fried rice

Ingredients: 150 g 5 oz 1 ¼ cup bacon finely chopped 300 g 10 ½ 1 ½ cup rice 150 g/5 oz 1 ¼ cup chicken (vegan) chopped 2 spring/onions finely chopped 4 tbsps tamari Salt and pepper to taste 4-5 tbsp olive oil 2 tbsp vegan egg Method: Cook rice in saucepan until tenderContinue reading “Vegan chicken and bacon fried rice”

Stuffed tofu with noodles & cooked vegetables

Ingredients: 400g/14 oz firm tofu drained handful of cauliflower Handful of broccoli Handful of Brussels sprouts 200g/7oz baron naked gluten free noodles Salt and pepper to taste Garlic granules Smoked paprika A bunch of spring/onion finely chopped Method: Preheat oven to 200°c/400°f Gas 6. Use a small knife to barely sliced tofu, by making smallContinue reading “Stuffed tofu with noodles & cooked vegetables”