Roast Acorn Squash

If you’re not familiar with roasting acorn squash, you’re in for a treat! It’s easy and so delicious. Here’s what to do: Cut your squash lengthwise and scoop out all seeds and strings with a spoon. Brush the inside with oil or you can spray with avocado oil spray or linseed oil spray and sprinkleContinue reading “Roast Acorn Squash”

Banana Mud Cake With Caramel butter

Ingredients For The Cake 100g (1/2 cup) vegetable shortening 2 tbsp cocoa butter 140g (1/2) banana purée, without any chunks 250ml (1 cup) soy milk 2 tbsp white vinegar 1 tbsp vanilla bean paste 100ml (scant)1/2 cup boiling water 270g (2 cups) plain (all-purpose) flour 30g(1/4 cups) cornflour (cornstarch) 200g (1 cup) castor sugar 1Continue reading “Banana Mud Cake With Caramel butter”

Banana Mud Cake With Caramel butter

Ingredients For The Cake 100g (1/2 cup) vegetable shortening 2 tbsp cocoa butter 140g (1/2) banana purée, without any chunks 250ml (1 cup) soy milk 2 tbsp white vinegar 1 tbsp vanilla bean paste 100ml (scant)1/2 cup boiling water 270g (2 cups) plain (all-purpose) flour 30g(1/4 cups) cornflour (cornstarch) 200g (1 cup) castor sugar 1Continue reading “Banana Mud Cake With Caramel butter”

Curry Tofu

Ingredients For the Curry 2 tbsp vegan butter 1 onion finely, chopped 2 tsp garam masala 2 tsp ground coriander 2 tsp ground cumin 2 tsp ground turmeric 1 garlic clove 1 tsp ginger purée 1tbsp tomato purée 400ml ( 1 2/3 cup passata 200 ml (scant 1 cup ) Soya single cream Salt andContinue reading “Curry Tofu”

Avocado and lentil herbal salad

Ingredients 1 cup of green lentils 1 fresh small lettuce, shredded 1 large avocado, cut in small chunks Fresh coriander (cilantro) Extra virgin oil 1 tbsp cider vinegar Pinch of salt Fresh mint Method Preheat saucepan with water and follow the instructions on the packet for lentils. Until cook and drain Wash and shred lettuceContinue reading “Avocado and lentil herbal salad”

Sticky Toffee apple ginger cake

Ingredients 150g (3/4 cup) vegan spread extra to grease 100g (scant 1/2 cup) black treacle 100g (scant 1/2 cup golden syrup) 100 ml (scant 1/2 cup oat milk 100g (1/2 cup) dark muscovado sugar 225g (1 2/3 cups) self-raising flour 125g (1 1/4 cups) rolled oats 1/2 tsp bicarbonate baking soda 1 tbsp ground gingerContinue reading “Sticky Toffee apple ginger cake”

Pumpkin Pancakes

Ingredients 1 ½ cups oats milk 1 cup pumpkin purée 2 eggs 2 tbsp melted butter 1 1/2 cups white spelt flour 2 tsp baking powder 1/4 cup granulated white sugar 1/4 cup brown sugar 1 tsp pumpkin spice 1 tsp vanilla Method Preheat griddle or large non-stick skillet to medium heat. In a largeContinue reading “Pumpkin Pancakes”

Creamy pasta and spinach

Ingredients 2 tbsp oil oil 3 garlic cloves sliced 16oz fresh baby spinach Salt and pepper to taste 1 cup cream cheese Method Heat the olive oil in a large frying pan on medium high heat. Add the garlic and cook to soften, but not quite brown. Add the spinach and sauté with garlic untilContinue reading “Creamy pasta and spinach”

Orange-Flower Cheese Tart

Cheesecake were originally in a pastry case, but I prefer a biscuit crumb base. However, do try both and see which you like. Orange-flower water was substituted for rose water in some. English dishes towards the end of the 17 century. Few gardens had fallen orange blossoms to make this scented water, so it wasContinue reading “Orange-Flower Cheese Tart”

Curry Okra with soya single cream

Ingredients 1 lb okra washed 1 tsp salt 1 onion chopped 2 garlic cloves finely chopped 1 tsp curry powder 1 tsp turmeric powder 1 tsp garam masala 2 tbsp olive oil 1 chilli finely, chopped 1/2 cup soya single cream Method Place a medium size frying pan on the stove top on a mediumContinue reading “Curry Okra with soya single cream”