Category: Recipes

Recipes

Za’atar Flatbreads

Lauren CarterLeave a comment

Here’s how to make them…

For the flatbread:

  • 200g self-raising flour
  • 200g dairy free greek yoghurt
  • 1 tbsp za’atar
  • 1 tsp baking powder
  • A drizzle of olive oil
  • A pinch of sea salt

For the yoghurt dip:

  • 200g dairy free greek yoghurt
  • 1 tsp garlic powder
  • A handful of coriander
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the dough. Add the dry flatbread ingredients to a bowl and stir to combine
  • Add all of the wet flatbread ingredients. Using clean hands, bring everything together to create a dough
  • On a lightly floured surface, knead the dough for 1-2 minutes
  • Shape the dough in to 6 balls
  • Roll out each ball of dough. The flatbreads should be roughly 2mm thick
  • Cook the flatbreads individually in a large pan on a medium heat for around 1-2 minutes, or until both sides are golden. The pan must be dry
  • Once cooked, brush the flatbreads with a little olive oil and set to one side
  • While the flatbreads cool, prepare the dip. Add the dairy free greek yoghurt, garlic powder, lemon juice and olive oil to a bowl
  • Finely chop the coriander. Add the coriander to the bowl
  • Stir to combine, season to taste then serve alongside the flatbreads

This recipe serves 2.

Recipes

Tofu Tikka Masala

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400g coconut yoghurt
  • 200g firm smoked tofu
  • 4 tomatoes
  • 2 bell peppers
  • 1 carrot
  • 1 brown onion
  • A handful of sugar snaps
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp coconut oil
  • 2 tbsp tomato puree
  • 2 tbsp garam masala
  • 1 tbsp turmeric
  • 1 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 1 tsp dried fenugreek
  • A pinch of sea salt & black pepper

Method:

  • Begin by pre-heating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Drain and lightly press the tofu to remove the excess water. Chop in to bite size pieces
  • Add the tofu to a bowl along with a little melted coconut oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the tofu on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until crispy
  • While the tofu is baking, prepare the curry. Peel and finely chop the onion. Add the onion to a large pan along with the remaining coconut oil. Saute on a low heat for around 5 minutes
  • Finely chop or grate the ginger and garlic. Add the ginger and garlic to the pan along with the tomato puree, spices and fenugreek
  • Stir to combine then saute for 5 minutes
  • Chop the bell peppers and carrot in to bite size pieces. Add the bell peppers and carrot to the pan along with a handful of sugar snaps
  • Stir to combine then saute for a further 5 minutes
  • Add the coconut yoghurt. Stir to combine then simmer on a medium heat until the carrot is soft
  • Chop the tomatoes in to quarters. Add the tomatoes to the pan and stir to combine
  • Remove the tofu from the oven and transfer to the curry
  • Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Ginger Nut Biscuits

Lauren Carter2 Comments

Here’s how to make them…

Ingredients:

  • 100g self-raising flour
  • 50g golden caster sugar
  • 50g dairy free butter
  • 50g golden syrup
  • 1 tbsp ground ginger
  • 1 tsp baking powder

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a large tray with baking paper and set to one side
  • Add the dairy free butter and golden caster sugar to a bowl. Beat until a smooth mixture is formed
  • Add the golden syrup and stir to combine
  • Add all of the dry ingredients. Using clean hands, bring everything together to create a dough
  • Put the dough in the fridge and allow to rest. This will take around 30 minutes
  • Remove the dough from the fridge and shape in to 12 balls
  • Place the balls of dough on the lined baking tray. Put the tray in the pre-heated oven and bake for 18-20 minutes, or until golden brown
  • Once baked, remove from the oven and set to one side. Allow to cool before serving

This recipe serves 12.

Recipes

Creamy Potato, Leek & Kale Soup

Lauren Carter4 Comments

Here’s how to make it…

Ingredients:

  • 600ml vegetable stock
  • 200ml oat cream
  • 3 large potatoes
  • 2 leeks
  • 2 sticks of celery
  • 1 brown onion
  • A handful of curly kale
  • 2 cloves of garlic
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 2 bay leaves
  • A drizzle of rapeseed oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the potatoes. Peel and chop the potatoes in to bite size pieces
  • Finely chop the leeks, celery and onion
  • Add the potatoes, leeks, celery and onion to a large pan along with a drizzle of rapeseed oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the garlic. Add the garlic to the pan along with the rosemary, thyme and bay leaves
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and oat cream. Stir to combine then simmer on a medium heat until the potatoes are soft
  • Remove the bay leaves
  • Using a ladle, transfer roughly half of the soup to a food processor. Add a handful of curly kale and process until a smooth mixture is formed
  • Add the mixture to the remaining half of the soup. Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Double Chocolate Cake

Lauren CarterLeave a comment

Here’s how to make it…

For the cake mixture:

  • 300g self-raising flour
  • 200g light brown sugar
  • 100g cocoa powder
  • 2 tsp baking powder
  • 300ml unsweetened soya milk
  • 300ml sunflower oil
  • 2 tbsp vanilla extract

For the frosting:

  • 300g icing sugar
  • 150g vegetable fat
  • 150g dairy free butter
  • 50g cocoa powder
  • 25g dark chocolate
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease two 20 x 20cm cake tins with a little sunflower oil and set to one side
  • Add all of the dry cake mixture ingredients to a bowl
  • Add all of the wet cake mixture ingredients to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Using a ladle, evenly divide the batter between the two greased cake tins
  • Put the cake tins in the pre-heated oven and bake for 30-35 minutes, or until a skewer can be inserted in the centre of each and removed cleanly
  • Once baked, remove from the oven and set to one side
  • While the cake cools, prepare the frosting. Add all of the frosting ingredients, apart from the dark chocolate, to a bowl and stir to combine. Loosen the mixture with a little soya milk to reach your desired consistency
  • Once cooled, remove the cake from the tins and sandwich together using half of the frosting. You may need to cut the cakes first to create an even surface
  • Add the remaining frosting to the top of the cake using a pallet knife or a piping bag
  • Grate over the dark chocolate for a final flourish

This recipe serves 8.