Chocolate Caramel Shortbread

Chocolate Caramel ShortbreadA real creamy caramel on light, crisp shortbread topped with thick swirls of chocolate. Ingredients: 7 tbsp vegan butter, softened ¼ cup granulated sugar 2/3 cup brown rice flour ¾ cup corn flour For the Caramel: 7 tbsp vegan butter ¼ light brown sugar 13-ounce vegan cream For the topping 3 ½ ouncesContinue reading “Chocolate Caramel Shortbread”

Pesto Mozzarella Arancini

Ingredients: 275g / 10 oz/1 cup cooked arborio Rice, cold 1 tbsp vegan Parmesan, grated 4 tbsp 1 ball vegan mozzarella, cut into small cubes 1 tbsp plain (all purpose) gluten free flour 1 vegan egg 4 tbsp gluten free breadcrumbs Olive oil, for deep frying Method: 1.stir the Parmesan, pesto and mozzarella through theContinue reading “Pesto Mozzarella Arancini”

Glazed Lemon Doughnuts

Ingredients: 240 g / 9 oz/ 1 ¾ strong white gluten free bread flour, plus extra for dusting (optional) 60 g/ 2 oz / ¼ cup vegan butter, cubed 1 ½ tsp easy blend dried yeast 2 tbsp castor (superfine) sugar 1 tsp salt 2 vegan eggs Sunflower oil, for deep-frying 250 ml / 9Continue reading “Glazed Lemon Doughnuts”

Vegetarian Sushi

Ingredients: 200 g/ 7 oz /3/4 cup sushi rice, rinsed and well drained 1 ½ tbsp mirin 50 ml/ 1 ¾ fl. Oz /1/4 cup rice vinegar 4 sheets of seaweed 1 tsp prepared wasabi paste 2 tbsp mayonnaise ¼ cucumber, julienned 1 red pepper deseeded and julienned 1 beefsteak tomato, peeled and deseeded andContinue reading “Vegetarian Sushi”

Macaroni and Cheese

Ingredients: 400 g / 14 oz cups dried macaroni 2 tbsp vegan butter 2 tbsp gluten free plain (all purpose) flour (optional) 600 ml/ 1 pint /2 ½ cups whole vegan milk 100 g/ 3 ½ oz /1 cup vegan cheddar cheese grated 100 g /3 ½ oz /1 cup red vegan lecicester cheese, gratedContinue reading “Macaroni and Cheese”

RASPBERRY CHEESECAKE Brownies

Ingredients: 110 g / 4 oz dark vegan chocolate Minimum 70% cocoa solids), chopped 85 g / 3 oz/ ¾ cup unsweetened cocoa Peer sifted 225 g / 8 oz / 1 cup vegan butter 450 g/ 1 lb / 2 ½ cups light brown sugar 4 vegan eggs 110 g / 4 oz /.Continue reading “RASPBERRY CHEESECAKE Brownies”

GRIDDLED RISOTTO AND RASPBERRY

Ingredients: 2 tbsp olive oil 50g vegan butter 4 shallots, finely chopped 375g risotto rice ( such as Arborio or carnaroli) 300ml white vegan white wine 900ml hot vegetables stock Juice of half a lemon Sea salt and pepper 50g vegan Parmesan cheese, grated 8 raspberries or strawberries quartered 1 tsp finely chopped chives (optional)Continue reading “GRIDDLED RISOTTO AND RASPBERRY”

Tomato and Coconut Curry

Ingredients: 1 tbsp of olive oil 1 tsp or yellow mustard or black mustard ½ tsp cumin seeds 10 curry leaves 3 garlic cloves, finely chopped or grated 5cm fresh ginger, peeled and finely grated 2 green chillies, deseeded and finely chopped Pinch of turmeric Pinch of ground coriander 4 cardamom pods 4 cloves (optional)Continue reading “Tomato and Coconut Curry”

Red Velvet Cheesecake

Ingredients: 110 g/ 4oz /2/3 cup self-raising gluten free (optional) Flour, sifted 1 tbsp unsweetened cocoa powder 110 g/4 oz /1/2 cup castor sugar 110 g/4 oz/1/2 cup vegan butter, softened 1 tsp cinnamon 1 tbsp red food colouring 3 vegan eggs 300 g /10 ½ oz/1 1/3 cups vegan cream cheese 75 ml /2Continue reading “Red Velvet Cheesecake”

Spinach Basmati Rice

Ingredients: To spice up the rice a little, you can add a stick of butter and a little cinnamon. 250g basmati rice 300ml coconut milk or soy single cream Pinch of salt 200ml water Handful of spinach Stick vegan butter Method: Wash the rice in cold water runs clear, this will remove any excess starch.Continue reading “Spinach Basmati Rice”