Raspberry Almond

Ingredients: 125g (4 ounces) vegan butter, softened ¾ cup (165g) castor (superfine) sugar 3 vegan eggs ½ cup (75g) plain (all-purpose) (gluten-free) optional ¼ cup (35g) self-raising gluten free flour) optional ½ cup cup (60g) ground almonds (optional) 1/3 cup(80g) sour vegan cream 150g (4 ½ ounces) fresh raspberries Icing 2 ½ cups (400g) icingContinue reading “Raspberry Almond”


Ingredients: 1 cup (150g) white plain (all-purpose) flour gluten free (optional) 1 cup (160g) wholemeal plain (all-purpose) flour 1 teaspoon salt 1 teaspoon ground coriander ½ ground turmeric 2 teaspoon cumin seeds 1 tablespoon olive oil ¾ cup (180ml) water, approximately 4 tablespoons dairy free butter. Method: 1.Sift flours salt and ground spices into aContinue reading “Roti”

Potato, chickpea & peanut tamarind curry

This is fusion of tamarind, coconut/ single soy cream and tomato and it works beautifully. You can control the heat by increasing or decreasing the number of chillies you add. It seems like a lot of ingredients but most of them will be in the store cupboard or refrigerator already. Ingredients: FOR THE SPICE MIX:Continue reading “Potato, chickpea & peanut tamarind curry”

Roast spiced pumpkin: With Braised Lentils & Vinaigrette

Ingredients: 1 butternut pumpkin (squash) About 750 g(1 lb 10 oz) 150 ml (5 fl oz) olive oil 1 teaspoon ground cumin 1 teaspoon hot smoked paprika Sea salt flakes Freshly ground black pepper 1 garlic bull, cloves separated, skin on 2 medium onions, finely sliced ½ fennel bulbs, finely sliced 250 g (9 oz)Continue reading “Roast spiced pumpkin: With Braised Lentils & Vinaigrette”

Caramel Coconut bread puddings

Ingredients; ½ cup (80g) coconut sugar 1 cup (250ml) coconut cream 2 tablespoons pure Mable syrup 3 teaspoon cornflour (Cornstarch) 2 teaspoon vanilla extract 2 cups (500ml) almond milk ½ cup (125g) apple sauce ½ teaspoon mixed spice 620g (1 ¼-pound) loaf whole meal sourdough bread, crusts removed, Chopped coarsely ½ cup (55g) sultanas ½Continue reading “Caramel Coconut bread puddings”

Thai Brussels Sprouts Curry

Use A Mixture Of Asian Mushrooms Such As Oyster, Shimeji And Straw Mushrooms. Ingredients: 2 cups (500ml coconut milk 1 ½ cups (375ml) vegetable stock 2 fresh kaffir lime leaves, torn 300g (9 ½ ounces) baby Brussels sprout, halved 1 tablespoon lime juice 2 teaspoon coconut sugar 150g (4 ½ ounces) green beans, halved diagonallyContinue reading “Thai Brussels Sprouts Curry”

Coconut cupcakes

These are really moist and flavorsome-delicious with a cup of coffee or tea at any time of the day. Ingredients: 12 tablespoons of (1 ½ sticks) vegan butter, softened ¾ cup granulated sugar few drops vanilla extract 3 vegan eggs ¾ cup brown rice flour ¾ cornflour 2 teaspoons gluten-free baking powder ½ cup shreddedContinue reading “Coconut cupcakes”

Roast chilli Jam Vegetables with Thai Cucumber Salad

Ingredients: ½ (150g) Thai chilli jam paste ½ cup (50g) coconut oil, melted 800g (1 ½ pounds) Kent pumpkin, Cut into wedges 400g (12 ½ ounces) baby carrots, trimmed 2 Lebanese cucumbers (260g), seeded, sliced on the diagonal 2 green onions (scallions), sliced thinly 2 cups (160g) beans sprouts ½ cup loosely packed fresh ThaiContinue reading “Roast chilli Jam Vegetables with Thai Cucumber Salad”

Fudgy sweet potato brownies with espresso sauce

Grind the Linseed (flaxseed) yourself, or buy it from stores with a good turnover, as ground Linseed turns rancid quite quickly. Ingredients: 1 medium orange sweet potato (400g), peeled chopped 2 tablespoons ground Linseed (Flax meal) ¼ cup (125ml) hot water 180 g (5 ½ ounces) vegan dark chocolate (70 % cocoa), chopped 1 ¼Continue reading “Fudgy sweet potato brownies with espresso sauce”

Buttermilk Pancakes With Raspberries Jam

Ingredients 350 g/ 12 oz/2 ½ cups self-raising gluten free flour (optional) 2 tbsp castor (superfine) sugar 2 vegan eggs 300 ml 10 ½ fl oz /1 ¼ cups vegan buttermilk 300 ml /10 ½ fl oz 1 ¼ cups whole vegan milk 75 g /2 ½ oz /2/3 cup vegan butter 175 ml /Continue reading “Buttermilk Pancakes With Raspberries Jam”