Baked Pumpkin Curry

Ingredients: 1 small pumpkin acorn or squash 6 garlic cloves, unpeeled 3 tbsp extra-virgin olive oil, divided 1 medium onion, chopped 50g (1 ½ oz) roasted chickpeas or cashews 1 tbsp curry spice blend 230ml (8fl oz) unflavoured, unsweetened dairy-free milk Sea salt and pepper Garnish (Optional) 1 tsp red pepper flakes, more if desiredContinue reading “Baked Pumpkin Curry”

Dragon Punch

Ingredients: 300g (10 ½ oz) vegan vanilla ice cream 280ml (9 ½ fl oz) vegan dragon stout 1-2tsp vanilla extract 1 tsp nutmeg 1tsp cinnamon Method: Combine ice cream with dragon stout, ice cream, vanilla extract, nutmeg and cinnamon in a blender and blend for 5 minutes until smooth, then pour in a glass andContinue reading “Dragon Punch”

Cranberry Cookies

Ingredients: 225g vegan butter, softened 200g castor sugar 100g dark brown sugar 1 tsb vegan egg 1 tsp orange zest 2 tbsp orange juice 300g plain gluten free flour (optional) ½ teaspoon bicarbonate of soda ½ teaspoon salt 225g chopped cranberries 60g chopped walnuts (optional) Icing: ½ teaspoon orange zest 3 tablespoons orange juice 200gContinue reading “Cranberry Cookies”

Courgette tempura with crushed new potatoes and lime and chilli salsa

Ingredients: FOR THE SALSA 2 limes, quartered, then each Quarter cut into three chunks 1 large red pepper, diced 1 tsp olive oil 1 ½ tsp mild chilli powder 1 tsp salt 1 tin of chopped tomatoes 2 tbsp tomato purée 130g (4 ½ oz) unrefined sugar 2 tbsp golden syrup FOR THE TEMPURA: 3Continue reading “Courgette tempura with crushed new potatoes and lime and chilli salsa”

Living with Allergies

Living with allergies can be incredibly distressing and isolating, especially when they are life threatening. I developed a few allergies during early stages of pregnancy, which started off with rashes on my neck and forehead, my Doctor was unsure what it was, so I was referred to a dermatologist and a skin biopsy was performedContinue reading “Living with Allergies”

Herbs-crusted Cauliflower And leek ‘Cheese

This is creamy and cheesy, thanks to the soya cream, miso and nutritional yeast.And the herby breadcrumbs on top add a lovely crunch. I’m sure this recipe should be more nutty by choosing to use the coconut milk and cashew nuts..people with nuts allergies I would say stick with the chickpeas and soy single cream,Continue reading “Herbs-crusted Cauliflower And leek ‘Cheese”

Fluffy Yorkshire gluten free puddings

This was a a bit difficult because I used the gluten free flour it’s not as crispy and Light as the normal Yorkshire puddings! Make sure your you get your baking tin very hot for this! Ingredients: 260g (9 ½oz) self-raising gluten free flour (optional) 1 ½ tsp baking powder 1 tsp salt 480ml (17Continue reading “Fluffy Yorkshire gluten free puddings”

Marbled chocolate Cheesecake

This dark shortcut pastry with hint of coffee, delicious vanilla yogurt filling and delicate Crumble is pretty heard to resist Ingredients: FOR THE BASE: 200g(7oz) plain gluten free (optional) flour 100g (3 ½ oz) fine cane sugar 2 tsp baking powder 2 tbsp cornflour 4 tbsp cocoa powder 1 tsp instant coffee granules, finely groundContinue reading “Marbled chocolate Cheesecake”

Thai-Style Squash and Noodle Soup

Ingredients: 2 tsp coconut oil 1 red chilli 5 cm (2 in) piece of fresh root ginger, peeled and chopped Into matchsticks 2 shallots, sliced 400g (14 oz) squash, peeled and chopped into 1-2cm (1/2-3/4in) cubes 1 litre (35 fl oz) cubes 1 litre (35 fl oz) hot light vegetable stock 100g (3 ½ oz)Continue reading “Thai-Style Squash and Noodle Soup”

Tofu Style with pak Choi

Ingredients: 400g (14 oz) firm tofu cut in lengthways 1 large pack pak Choi,Cut lengthways 2 stalks spring onions 3 tbsp soy sauce (tamari sauce) 100g (3 ½ oz) rice noodles Salt and pepper to taste 2 tbsp olive oil Method: Heat wok pan add oil to pan and toss tofu for a few minutes,Continue reading “Tofu Style with pak Choi”