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) icing

Roti

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 a

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:

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)

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 ½

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 diagonally

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 shredded

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 Thai

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 ¼

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 /