Tag: plantbased

Recipes

Mediterranean Vegetable Paella

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 600ml vegetable stock
  • 250g paella rice
  • 100g fresh or frozen peas
  • 100g black olives
  • 2 bell peppers
  • 2 courgettes
  • 1 red onion
  • 2 cloves of garlic
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp lemon zest
  • A pinch of saffron
  • A handful of parsley
  • A squeeze of lemon juice
  • A drizzle of olive 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
  • Chop the courgettes and peppers in to bite size pieces
  • Add the courgettes and peppers to a bowl along with a little olive oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the courgettes and peppers on the lined baking tray. Put the tray in the pre-heated oven and bake for 20-25 minutes, or until soft
  • While the courgette and peppers are roasting, prepare the paella. Finely chop the onion
  • Add the onion 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 along with the paella rice, smoked paprika and cayenne pepper
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and saffron. Stir to combine then simmer on a medium heat until the rice is soft and all of the liquid has been absorbed
  • Add the fresh or frozen peas and olives to the paella then stir to combine
  • Once the peas are soft, finely chop the parsley. Add the parsley to the paella along with the lemon zest and lemon juice
  • Remove the courgettes and peppers from the oven and transfer to the paella
  • Stir to combine, season to taste then serve

This recipe serves 2.

Recipes

Apple Crumble Pie

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 300g ready rolled shortcrust pastry
  • 150g plain flour
  • 150g golden caster sugar
  • 100g dairy free butter
  • 100g light brown sugar
  • 100g oats
  • 2 cooking apples
  • A handful of sultanas
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • A drizzle of sunflower oil

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 20 x 20cm cake 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 cake tin
  • Line the cake 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 cake tin in the pre-heated oven and bake for 25-30 minutes, or until crispy
  • Remove the cake tin from the oven and set to one side. While the pastry cools, prepare the filling
  • Peel and finely chop the apples
  • Add the apples, light brown sugar, sultanas, cinnamon and nutmeg to a large pan. Stir to combine then saute on a medium heat until the apples are soft
  • Spread the mixture evenly across the base of the pastry
  • Add the plain flour, golden caster sugar, dairy free butter and oats to a bowl. Using clean hands, bring everything together to create a coarse crumb
  • Spread the buttery crumb evenly across the top of the mixture
  • Put the pie in the oven. Bake for 20-25 minutes, or until golden

This recipe serves 8.

Recipes

Chocolate & Hazelnut Brownie

Lauren CarterLeave a comment

Here’s how to make it…

  • 150g self-raising flour
  • 150g golden caster sugar
  • 100g dark chocolate
  • 100g hazelnuts
  • 2 tbsp cocoa powder
  • 300ml unsweetened soya milk
  • 100ml sunflower oil
  • 1 tbsp vanilla extract

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a 20 x 20cm tin with baking paper and set to one side
  • Add all of the dry ingredients, apart from the dark chocolate and hazelnuts, to a bowl
  • Add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
  • Add all of the wet ingredients to a measuring jug
  • Pour the wet ingredients in to the dry ingredients and stir to combine
  • Add the hazelnuts to a food processor and process until a coarse crumb is formed
  • Gently pour the batter in to the tin
  • Decoratively arrange the hazelnut crumb on top of the mixture
  • Put the tin in the pre-heated oven and bake for 30-35 minutes, or until firm
  • Once baked, remove from the oven and set to one side. Allow to cool before slicing and serving

This recipe serves 8.

Recipes

Chocolate & Pistachio Shortbread

Lauren CarterLeave a comment

Here’s how to make them…

Ingredients:

  • 200g plain flour
  • 150g pistachios
  • 150g dairy free butter
  • 100g golden caster sugar
  • 100g dark chocolate
  • 1 tsp baking powder

Method:

  • Begin by preheating the oven to 177 degrees (gas mark 4)
  • Line a large tray with baking paper and set to one side
  • Remove the shells from the pistachios. Add the nuts to a food processor and process until a fine, flour-like crumb is formed
  • Add the dairy free butter and golden caster sugar to a bowl. Beat until a smooth mixture is formed
  • Add all of the dry ingredients, apart from the dark chocolate. 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. Using a rolling pin, roll out on a lightly floured surface around 10mm thick
  • Using a 40mm circular cutter, cut the dough in to 12 circles
  • Place the circles of dough on the lined baking tray. Put the tray in the pre-heated oven and bake for 25-30 minutes, or until golden brown
  • Once baked, remove from the oven and set to one side
  • Once the shortbreads have cooled, add the dark chocolate to a bain-marie. Simmer on a medium heat until the chocolate has melted
  • Decorate with melted chocolate and pistachios for a final flourish

This recipe serves 12.

Recipes

Carrot Cake

Lauren Carter4 Comments

Here’s how to make it…

For the cake mixture:

  • 300g self-raising flour
  • 200g light brown sugar
  • 50g finely grated carrot
  • 50g sultanas
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 300ml unsweetened soya milk
  • 300ml sunflower oil
  • 2 tbsp vanilla extract

For the frosting:

  • 300g icing sugar
  • 300g dairy free cream cheese
  • 25g pistachios
  • 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 battee between the two greased cake tins
  • Put the cake tins in the pre-heated oven and bake for 35-40 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 pistachios, 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 cake to create an even surface
  • Add the remaining frosting to the top of the cake using a pallet knife or a piping bag
  • Remove the shells from the pistachios. Add the nuts to a food processor and process until a coarse crumb is formed
  • Decorate with the pistachio crumb for a final flourish

This recipe serves 8.

Recipes

Confit Tomato & Garlic Polenta

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 250g polenta
  • 200g cherry tomatoes
  • 50g dairy free butter
  • 4 cloves of garlic
  • 4 tbsp nutritional yeast
  • A handful of parsley
  • A drizzle of rapeseed oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Add the tomatoes and unpeeled garlic to an oven proof dish then completely cover with rapeseed oil
  • Add the dish to the pre-heated oven and bake for 25-30 minutes, or until the tomatoes are soft
  • Remove the dish from the oven and set to one side
  • While the tomatoes and unpeeled garlic are cooling, prepare the polenta. Add the polenta to a large pan
  • Gradually add twice the quantity of boiling water. Stir continuously on a medium heat until the polenta is smooth and all of the liquid has been absorbed
  • Carefully remove the garlic from the dish and peel. Using a fork, mash the cloves until a smooth mixture is formed. Add the garlic to the polenta then stir to combine
  • Add the dairy free butter and nutritional yeast then stir to combine
  • Finely chop the parsley
  • Once the dairy free butter has melted, season to taste then serve alongside the tomatoes
  • Decorate with the parsley for a final flourish

This recipe serves 2.

Recipes

Bombay Potato Salad

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 500g baby potatoes
  • 400g chickpeas
  • 100g fine beans
  • 50g pomegranate seeds
  • 1 small cauliflower
  • 1 red onion
  • A handful of coriander
  • 6 tbsp egg free mayonnaise
  • 1 tbsp medium curry powder
  • A squeeze of lime juice
  • A drizzle of rapeseed oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line 2 large trays with baking paper and set to one side
  • Chop the baby potatoes, fine beans and cauliflower in to bite size pieces
  • Peel and chop the onion in to bite size pieces
  • Add the baby potatoes, fine beans, cauliflower and onion to a large bowl along with a little rapeseed oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the baby potatoes, fine beans, cauliflower and onion on 1 of the lined baking trays
  • Lay the chickpeas on top of a piece of kitchen paper. Lightly press with another piece of kitchen paper to remove the excess water
  • Add the chickpeas to a large bowl along with a little rapeseed oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the chickpeas on the other lined baking tray. Add both trays to the pre-heated oven and bake for 25-30 minutes, or until golden
  • Remove the trays from the oven and set to one side
  • While the vegetables and chickpeas cool, prepare the dressing. Add the egg free mayonnaise, curry powder and lime juice to a bowl then stir to combine
  • Finely chop the coriander
  • Add the baby potatoes, fine beans, cauliflower, onion and dressing to a bowl
  • Stir to combine then serve
  • Top with the chickpeas, coriander and pomegranate seeds for a final flourish

This recipe serves 2.

Recipes

Asparagus, Pea & Mint Risotto

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 600ml vegetable stock
  • 250g risotto rice
  • 200g asparagus
  • 100g fresh or frozen peas
  • 2 sticks of celery
  • 1 leek
  • 2 cloves of garlic
  • 2 tbsp nutritional yeast
  • 1 tsp lemon zest
  • A handful of mint
  • 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 asparagus. Remove the tips and dice the stems in to bite size pieces. Set the stems to one side
  • Add the asparagus tips to a bowl along with a little olive oil, a pinch of sea salt and a pinch of black pepper. Toss together
  • Place the asparagus tips on a hot griddle pan. Fry on each side until slightly charred
  • While the asparagus tips are frying, prepare the risotto. Finely chop the celery and leek
  • Add the asparagus stems, celery and leek 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 along with the risotto rice
  • Stir to combine then saute for a further 5 minutes
  • Gradually add the vegetable stock. Stir continuously on a medium heat until the rice is soft and all of the liquid has been absorbed
  • Add the fresh or frozen peas to the risotto then stir to combine
  • Once the peas are soft, finely chop the mint and parsley. Add the mint and parsley to the risotto along with the nutritional yeast, lemon zest and lemon juice
  • Stir to combine, season to taste then serve
  • Top with the asparagus tips for a final flourish

This recipe serves 2.

Recipes

Minestrone Primavera Soup

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 800ml vegetable stock
  • 400g butter beans
  • 200g soup pasta
  • 200g broccoli
  • 2 carrots
  • 2 sticks of celery
  • 1 leek
  • A handful of cavelo nero
  • 2 cloves of garlic
  • 2 tbsp green pesto
  • 1 tbsp dried oregano
  • A drizzle of olive oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the carrots. Peel and chop the carrots in to bite size pieces
  • Finely chop the celery and leek
  • Add the carrots, celery and leek to a large pan along with a generous drizzle of olive 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 dried oregano
  • Stir to combine then saute for 5 minutes
  • Chop the broccoli in to bite size pieces. Add the broccoli to the pan along with the butter beans
  • Stir to combine then saute for a further 5 minutes
  • Add the vegetable stock and the pasta. Stir to combine then simmer on a medium heat until the pasta is soft
  • Finely chop the cavelo nero. Add the cavelo nero to the soup then stir to combine
  • Once the cavelo nero has wilted, season to taste then serve
  • Top with green pesto for a final flourish

This recipe serves 4.

Recipes

Thai Butternut Squash Curry Soup

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 400g coconut milk
  • 400ml vegetable stock
  • 1 medium butternut squash
  • 2 sticks of celery
  • 1 brown onion
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 red chillis
  • 1 stick of lemongrass
  • 2 tbsp light brown sugar
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp lime zest
  • A squeeze of lime juice
  • A drizzle of sesame oil
  • A pinch of sea salt & black pepper

Method:

  • Begin by preparing the butternut squash. Peel and chop the butternut squash in to bite size pieces
  • Finely chop the celery and onion
  • Add the butternut squash, celery and onion to a large pan along with a generous drizzle of sesame oil. Saute on a low heat for around 5 minutes
  • Finely grate or chop the ginger, garlic, chilli and lemongrass. Add the ginger, garlic, chilli and lemongrass to the pan along with the spices
  • Stir to combine then saute for a further 5 minutes
  • Add the coconut milk, vegetable stock, lime juice, lime zest and sugar. Stir to combine then simmer on a medium heat until the butternut squash is soft
  • Using a ladle, transfer the soup to a food processor. Process until a smooth mixture is formed
  • Season to taste then serve

This recipe serves 4.