Tag: vegan

Recipes

Moroccan Chickpea Stew

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 500g passata
  • 400g chickpeas
  • 100g green olives
  • 2 bell peppers
  • 1 courgette
  • 1 red onion
  • A handful of coriander
  • A thumb of ginger
  • 1 small preserved lemon
  • 2 cloves of smoked garlic
  • 2 tbsp tomato puree
  • 2 tbsp ras el hanout
  • A drizzle of olive oil
  • 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 a generous drizzle of olive oil
  • Saute on a low heat for around 5 minutes
  • Finely chop or grate the ginger and smoked garlic. Add the ginger and smoked garlic to the pan along with the tomato puree and ras el hanout
  • Stir to combine then saute for 5 minutes
  • Chop the courgette and bell peppers in to bite size pieces. Add the courgette and bell peppers to the pan along with the chickpeas and olives
  • Stir to combine then saute for a further 5 minutes
  • Add the passata. Stir to combine then simmer on a medium heat until the courgette is soft
  • Finely chop the coriander and preserved lemon. Add the coriander and preserved lemon to the stew
  • Stir to combine, season to taste then serve

This recipe serves 4.

Recipes

Christmas Cake

Lauren Carter1 Comment

Here’s how to make it…

Ingredients:

  • 500g dried mixed fruit
  • 400g plain flour
  • 300g marzipan
  • 300g white fondant icing
  • 200g dark brown sugar
  • 2 tsp baking powder
  • 300ml spiced rum
  • 300ml sunflower oil
  • 200ml unsweetened almond milk
  • 1 tbsp orange zest
  • 1 tbsp cinnamon
  • 1 tsp ground allspice
  • 1 tsp ground cloves
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • A squeeze of orange juice

Method:

  • Begin by soaking the dried fruit. Add the dried fruit to a large bowl. Pour 200ml of the spiced rum on top. Stir to combine then cover the bowl with cling film or a clean tea towel
  • Store in a cupboard for at least 24 hours to allow the flavour to develop. For a more intense taste, leave up to 1 week
  • Once the dried fruit has been soaked, preheat the oven to 140 degrees (gas mark 2)
  • Grease a 20 x 20cm cake tin 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, apart from the soaked dried fruit, to a measuring jug
  • Pour the wet cake mixture ingredients in to the dry cake mixture ingredients and stir to combine
  • Add the soaked dried fruit, including any liquid which may not have been absorbed, to the mixture and stir to combine
  • Gently pour the batter in to the cake tin
  • Put the cake tin in the pre-heated oven and bake for 1 hour
  • Remove the cake from the oven and cover it with kitchen foil. Return it to the oven for a further hour, or until a skewer can be inserted in the centre and removed cleanly
  • Once baked, remove from the oven and set to one side. Allow to cool before removing from the tin and transferring to an airtight container
  • Brush the top and sides of the cake with a little of the remaining spiced rum. Repeat this once a week for 2-3 weeks
  • Line an area of work surface with a sheet of baking paper. Place the marzipan on top of the baking paper. Using a rolling pin, roll out the marzipan to create a square slightly larger than the Christmas cake around 5mm thick
  • Lay the marzipan on top of the Christmas cake. Gently smooth down the sides then remove any excess marzipan
  • Line a work surface with another sheet of baking paper. Place the fondant icing on top of the baking paper. Roll out the fondant icing to create a square slightly larger than the Christmas cake around 5mm thick
  • Lay the fondant icing on top of the marzipan. Gently smooth down the sides then remove any excess fondant icing
  • Decorate with festive trimmings for a final flourish

This recipe serves 16.

Recipes

West African Peanut Stew

Lauren Carter1 Comment

Here’s how to make it…

Ingredients:

  • 400ml coconut milk
  • 200g passata
  • 100g peanut butter
  • 2 sweet potatoes
  • 2 bell peppers
  • 2 sticks of celery
  • 1 red onion
  • A handful of spring greens
  • A thumb of ginger
  • 4 cloves of garlic
  • 2 tbsp tomato puree
  • 2 tbsp coconut oil
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon
  • 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
  • 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 and spices
  • Stir to combine then saute for 5 minutes
  • Chop the sweet potatoes, bell peppers and celery in to bite size pieces. Add the sweet potatoes, bell peppers and celery to the pan
  • Stir to combine then saute for a further 5 minutes
  • Add the coconut milk, passata and peanut butter. Stir to combine then simmer on a medium heat until the sweet potato is soft
  • Finely chop the spring greens. Add the spring greens to the stew then stir to combine
  • Once the spring greens have wilted, season to taste then serve

This recipe serves 4.

Recipes

Flapjack

Lauren CarterLeave a comment

Here’s how to make it…

Ingredients:

  • 450g oats
  • 200g golden caster sugar
  • 200g golden syrup
  • 200g dairy free butter
  • 50g plain flour

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Line a 30 x 20cm tin with baking paper and set to one side
  • Add the oats and plain flour to a bowl. Stir to combine then set to one side
  • Add the golden caster sugar, golden syrup and dairy free butter to a pan. Simmer on a medium heat until the sugar has dissolved and the butter has melted
  • Pour the wet ingredients in to the dry ingredients and stir to combine
  • Spread the mixture evenly across the base of the tin
  • Put the tin in the pre-heated oven and bake for 20-25 minutes, or until golden brown
  • Once baked, remove from the oven and set to one side. Allow to cool before slicing and serving

This recipe serves 12.

Recipes

Blueberry & Almond Banana Bread

Lauren Carter2 Comments

Here’s how to make it…

Ingredients:

  • 3 ripe bananas
  • 250g plain flour
  • 150g light brown sugar
  • 150g blueberries
  • 100ml sunflower oil
  • 1 tbsp baking powder
  • 1 tbsp cinnamon
  • 1 tsp almond extract
  • A handful of flaked almonds

Method:

  • Begin by preheating the oven to 200 degrees (gas mark 6)
  • Grease a 2lb loaf tin with a little sunflower oil and set to one side
  • Add all of the dry ingredients, apart from the blueberries and flaked almonds, to a bowl
  • Peel the bananas and add to a food processor. Process until a smooth mixture is formed
  • 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 blueberries to the mixture and stir to combine
  • Gently pour the batter in to the loaf tin
  • Decoratively arrange the flaked almonds on top of the mixture
  • Put the loaf tin in the pre-heated oven and bake for 30-35 minutes, or until golden brown

This recipe serves 8.