Tag: dairyfree

Recipes

Lentil & Chickpea Dal

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400ml coconut milk
  • 200ml vegetable stock
  • 400g chickpeas
  • 200g dried red lentils
  • 1 brown onion
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp coconut oil
  • 2 tbsp garam masala
  • 1 tbsp black mustard seeds
  • 1 tbsp turmeric
  • 1 tsp dried fenugreek
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the onion. Peel and finely chop the onion
  • Add the onion to a large pan along with the coconut oil and mustard seeds
  • 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 spices and fenugreek
  • Stir to combine then saute for a further 5 minutes
  • Add the chickpeas, lentils, coconut milk and vegetable stock to the pan. Stir to combine then simmer on a medium heat until the lentils are soft and most of the liquid has been absorbed
  • Season to taste then serve

This recipe serves 4.

Recipes

Chocolate Mousse Tart

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 700g silken tofu
  • 300g shortcrust pastry
  • 200g dark chocolate
  • 100g golden caster sugar
  • 2 tbsp cocoa powder
  • 1 tbsp vanilla extract
  • A handful of cacao nibs
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the mousse
  • Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
  • Add the melted chocolate to a food processor along with the silken tofu, sugar, cocoa powder and vanilla extract. Process until a smooth mixture is formed
  • Spread the mousse evenly across the base of the pastry
  • Put the tart in the fridge and allow to set. This will take around 2 hours
  • Decorate with cacao nibs for a final flourish

This recipe serves 8.

Recipes

Hot & Sour Noodle Soup

Lauren Carter1 Comment

Here’s how to make it…

Ingredients:

  • 800ml mushroom stock
  • 300g cooked rice noodles
  • 200g firm tofu
  • 150g shiitake mushrooms
  • 4 spring onions
  • 2 bell peppers
  • A handful of bean sprouts
  • A handful of spring greens
  • 2 tbsp chilli garlic sauce
  • 1 tbsp tapioca starch
  • A drizzle of sesame oil
  • 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 sesame 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 soup. Finely chop the mushrooms and peppers. Add the mushrooms and peppers to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
  • Finely chop the spring onions and spring greens. Add the spring onions and spring greens to the pan along with a handful of bean sprouts
  • Stir to combine then saute for a further 5 minutes
  • Add the mushroom stock and chilli garlic sauce. Stir to combine then simmer on a medium heat until the mushrooms are soft
  • Add the tapioca starch to a small dish along with a splash of water. Beat until a smooth mixture is formed
  • Add the mixture to the soup. Stir continuously until the soup has thickened
  • Remove the tofu from the oven and transfer to the soup along with the cooked rice noodles
  • Season to taste then serve

This recipe serves 4.

Recipes

Spanakopita

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 300g cashew nuts
  • 250g ready rolled filo pastry
  • 250g spinach
  • 4 cloves of garlic
  • 2 tbsp nutritional yeast
  • 1 tsp lemon zest
  • A handful of dill
  • A handful of parsley
  • A squeeze of lemon juice
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the filling. Add the cashew nuts to a bowl. Cover the cashew nuts with boiling water then set to one side
  • Add the spinach to a large pan along with a generous drizzle of olive oil. Saute on a low heat for around 5 minutes
  • Finely chop or grate the garlic. Add the garlic to the pan. Stir to combine then saute for a further 5 minutes, or until the spinach has wilted
  • While the spinach cools, drain the cashew nuts. Lay the cashew nuts on top of a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess water
  • Once cooled, lay the spinach on top of a clean tea towel. Gather together the edges of the tea towel and squeeze to remove the excess water
  • Transfer to the spinach to a food processor along with the cashew nuts, nutritional yeast, lemon zest, dill, parsley and lemon juice. Process until a smooth mixture is formed
  • Season to taste then set to one side
  • Preheat the oven to 200 degrees (gas mark 6). Grease a 20 x 20 cake tin with a little olive oil
  • Line the cake tin with a sheet of filo pastry. Allow any excess pastry to hang over the edge of the cake tin
  • Brush the base of the pastry with a little olive oil. Lay another sheet of pastry on top. Again, allow any excess pastry to hang over the edge of the cake tin
  • Repeat the process until you have created 5 layers of pastry
  • Spread the filling evenly across the base of the pastry
  • Lay a sheet of pastry on top of the filling
  • Brush the base of the pastry with a little olive oil. Lay another sheet of pastry on top
  • Repeat the process until you have created 5 more layers of pastry
  • Fold any excess pastry hanging over the edge of the cake tin towards the centre
  • Decoratively arrange the remaining pastry on top of the spanakopita
  • Brush the top of the spanakopita with a little olive oil
  • Put the spanakopita in the pre-heated oven and bake for 20-25 minutes, or until golden brown

This recipe serves 8.

Recipes

Manchester Tart

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 600ml coconut milk
  • 400ml coconut cream
  • 300g shortcrust pastry
  • 6 tbsp cherry jam
  • 2 tbsp custard powder
  • 2 tbsp of desiccated coconut
  • 1 tbsp vanilla extract
  • A drizzle of sunflower oil
  • A handful of glace cherries

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 25 x 25cm flan tin with a little sunflower oil and set to one side
  • Using a rolling pin, roll out the shortcrust pastry to create a square slightly larger than the flan tin
  • Line the flan tin with the pastry
  • Using a fork, prick the base of the pastry in several places. Remove any excess pastry
  • Lay a sheet of baking paper on top of the pastry and weigh it down with ceramic baking beans or rice
  • Put the flan tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the flan tin from the oven and set to one side. While the pastry cools, prepare the custard
  • Add the coconut milk, coconut cream and vanilla extract to a large pan. Stir to combine then simmer on a medium heat for 5 minutes
  • Add the custard powder to a small dish along with a splash of water. Beat until a smooth mixture is formed
  • Add the mixture to the custard. Stir continuously until the custard has thickened
  • Spread the cherry jam evenly across the base of the pastry then pour the custard on top
  • Put the tart in the fridge and allow to set. This will take around 2 hours
  • Decorate with the desiccated coconut and glace cherries for a final flourish

This recipe serves 8.

Most custard powders aren’t suitable for vegans. There is a well known, widely available brand whose recipe is traditionally free from milk and eggs.