Chocolate Chip Chickpea Cookies
This is a super easy recipe for one of those days when you just need a cookie straight out of the oven
The wonderful thing about this cookie is that it tastes and smells like a normal chocolate chip cookie but has no flour or sugar. Doesn’t that just blow your mind?! I didn’t think this one would make it through my sweet tooth tasters, but they loved it!
This takes 5 minutes prep time and c. 15 minutes in the oven, making it quicker than ordering insomnia cookies on seamless (a Mr. B move when I am away…)!
- 1 can chickpeas
- ½ cup natural almond/peanut butter
- 5 tsp. vanilla extract
- ¼ dairy free milk
- 1 tsp. gluten free baking powder
- A pinch sea salt
- 50g vegan chocolate chips (cacao nibs if you want no sugar and/or a textural contrast)
- Pre-heat the oven to 350c
- Blend all the ingredients apart from the chocolate chips
- Fold in the chocolate chips
- Line a baking tray with greaseproof paper/baking parchment
- Spoon the mixture onto the baking sheet, one heaped tablespoon per cookie and squish it down
- Bake for 10-15 minutes until lightly brown
- Serve warm or cool
Raw, Vegan Beetroot Ravioli
I love this recipe from vegan food and living by Juliette Bryant. It is raw and so takes little time to create. It tastes super luxurious and creamy due to the cashews with the nutritional yeast creating the sensation of a silky cheese sauce.
Beets are best eaten raw as they loose some of their vibrant color and nutrients when cooked. This marinade softens them, making the texture more like pasta than beet.
2 large beetroots
For the marinade
- 60ml olive oil
- Juice of 1 lemon
- 1 tsp. tamari
For the filling
- 300g pre-soaked cashews
- 115ml water
- 2 tbsp. lemon juice
- 2 tbsp. nutritional yeast flakes
- ½ tsp. sea salt
- ½ tsp. black pepper
- Chives and parsley (optional)
- Mix all the marinade ingredients together in a bowl. Finely slice the beetroots into thin disc shapes and place them into a bowl with the marinade and leave covered for 4 hours. This will soften the beetroots.
- Place all the filling ingredients into a high powered blender or food processor and blend until smooth
- Place a dollop of filling onto the beetroot and then cover with a second piece of beetroot to make the ravioli
- Garnish with a sprig of parsley
Gorgeous Gooey Black Bean Brownies
Why would I want to eat a healthy brownie, when I could eat a rich, deep, gooey chocolaty brownie instead?
What if this was one and the same thing?!
Introducing the gluten free, flour free, dairy free, nut free brownie. It is super easy and takes around 20 minutes, using my trusted blender.
The secret ingredient here is undetectable, as per my trusted tasters and with black beans as the main ingredient, you can be rest assured that you have had at least one of your five a day!
- 1 can black beans, drained and rinsed
- 2 tbsp. raw cacao
- ½ cup oats
- ¼ tsp. salt
- ¼ cup coconut oil
- ½ cup maple syrup
- 2 tsp. pure vanilla extract
- ½ tsp. gluten free baking powder
- ½ cup vegan chocolate chips
- Pre-heat the oven to 350c
- Combine all the ingredients, except the chips, into the blender
- Stir in the chips and pour into a cake pan, sprinkle some extra chips over the top
- Place in the oven for 15 mins and let cool for at least 10 mins before serving
- If a little soft when you take it out of the oven, place in the fridge and the brownies will firm up
Black Beans (above)
My grandma’s samosas were famous. She served them at family meals and everyone would dive in as soon as they arrived. I remember my mum selling them at school fundraisers when I was a kid and people ordering them for parties of their own. She must have made tens of thousands of them through her lifetime and they were always perfect
I did not want to try and replicate my grandma’s samosa recipe as I think I would be in the kitchen for a lifetime and never get close without her special ingredient of grandma love, so I made my own version with a similar taste profile
I hope you enjoy a bite-sized version of my heritage, modernised for the new generation of grandma inspired cooks
- 2 tbsp. coconut oil
- 1 tsp. coriander seeds
- ¼ cup diced onions
- 1 tsp. freshly grated ginger
- 1lb baking potatoes, boiled, cooked, peeled and cut into ½ inch cubes
- ½ cup peas
- 2 tsp. lemon juice
- 1 tsp. salt
- 1 tsp. garam masala
- ½ tsp. cayenne pepper
- Vegan Filo Cups
For Chutney Tasha.Kitchen recipe
- Heat the coconut oil, add the coriander seeds and cook until darkened (2 minutes)
- Add the shallots and ginger and cook until soft
- Add the diced, cooked potatoes and sauté until golden (3 minutes)
- Remove from the heat and add peas, lemon juice, salt, garam masala and cayenne, tossing gently to combine
- Let the filling cool completely
- Heat the filo cups (2 minutes till crisp), add the filling and serve with a little chutney (2016 recipe link above) and a lot of love
Courgette and Corn Fritters
These are a great little snack or starter filled with tasty vegetables. They remind me of my grandma’s Pakora’s but are made with corn flour instead of chickpea flour, both of which are gluten free so we are in luck, either way
The wonderful thing about this dish, is the texture, it is crunchy on the outside and soft on the inside (any of your from the UK and old enough should understand this reference from the old Dime advert :))
I adapted this from Robin Swallow’s recipe, from Manna Café in London. I baked these instead of frying them and used coconut oil instead of sunflower
These are Mr. B approved. The recipe makes c.12 and they were gone in less than the time it took to write this blog!
- 2 small courgettes/zucchini, grated
- 175g corn kernels
- ¼ bunch fresh coriander, chopped
- 115g masa harina (white corn flour)
- ½ tsp. cumin
- ½ tsp. paprika
- Salt and pepper to taste
- 2 tbsp. coconut oil
- Grate the courgettes and then place them into a bowl and sprinkle with a little salt. Let sit for 10 minutes
- Take the grated courgettes and place into a clean tea towel. Squeeze out all the liquid and place into a clean bowl. Add the remaining ingredients to the bowl of dry courgettes
- Mix with your hands until well incorporated and the mix holds together, add a little water if you need to
- Take 1 tbsp. full of mix and shape into a small patty or ball, continue with the rest of the mix
- Take the coconut oil in your palm and cover the fritters
- Bake for 30-40 minutes until crisp
Serve with choice of sauce, I like sweet chilli for this
Vegan, Dairy Free, Gluten Free Mac and Cheese
‘Do something today, that your future self will thank you for’
This is one of my brother’s favourite recipes, which says something from his discerning palate. My brother has gone from someone who used to eat mainly chicken, rice and potatoes to someone that introduced me to the best Peruvian ceviche in London town. I love exploring new places and cuisines with him, and he is a pretty good cook too!
As we grow older not only our palate but also our perceptions, learning and understanding change. We can therefore be more than a product of our childhoods, learning and habits; we can choose who we want to be.
You don’t have to commit to being a vegan, or cutting things out of your diet, but it is our responsibility to think about what we are putting into our bodies and where that food comes from. In the age of free and prevalent information, we no longer have the excuse, I didn’t know.
This recipe is adapted from ‘oh she glows’, a blog dedicated to plant based foods who overcame her eating disorder and managed to change her families diet from processed junk food to a fully plant based diet, embracing health, change and life! The butternut squash gives a beautifully creamy texture and the sage breadcrumbs add a create complexity to the flavor as well as an additional textural element.
- 1 butternut squash, peeled, seeded and cut into 1 inch chunks
- 3 garlic cloves, peeled
- 3 tsp. coconut oil
- 1 tsp. salt
- ½ tsp. black pepper
- 3 tbsp. nutritional yeast
- ½ tsp. paprika
- ½ tsp. herbs de Provence or other dried herbs
- 12 ounces dried gluten free pasta
- 5 unsweetened almond milk
- ½ cup gluten free breadcrumbs/almond meal
- 2 tbsp. olive oil
- 2 tbsp. finely chopped sage leaves
- Preheat the oven to 350F
- Place cubed butternut squash and garlic cloves on a baking tray lined with foil, after tossing with the coconut oil, 1 tsp. sale and ¼ tsp. black pepper
- Bake until tender, 45-60 mins
- Cook the pasta, drain and put to the side
- Once the squash is ready, allow to cool then place in the blender with the nutritional yeast, herbs de Provence, ¼ tsp. salt, ¼ tsp. black pepper and almond milk and blend till smooth
- Add the cooked pasta to the sauce and place in a baking dish
- Heat a small saucepan over medium heat and add the olive oil, add the almond meal and chopped sage
- Evenly top over the mac and cheese and heat until the topping is crisp
- Serve hot
Raw Vegan Matcha Cheesecake
‘Dessert is like a feel-good song, the best ones make you dance’.
This is one of those life-changing recipes. It tastes beautifully decadent due to the silky texture but is gluten, dairy and refined sugar free. As you can see from the combination of ingredients, it is all natural and pretty similar to your granola, so you can eat cheesecake for breakfast and feel pretty good about it. Revolutionary.
I did a lot of taste testing with this recipe and no one could believe that the topping was made with cashews as the main ingredient and contained zero diary. I also did some live cooking to show how long it takes to make, my best time being 6 minutes 32 seconds!
If you don’t like Matcha, you can add raw cocoa and make a chocolate version or blueberries to make a fruity version. The options are endless.
- 1 cup hazelnuts
- 1 cup desiccated coconut
- 6 pitted dates
- ¾ coconut milk/cream
- ½ cup raw honey or maple syrup (vegan option)
- 5 cups raw cashews, soaked for 2 hours minimum in water and then drained
- ½ cup coconut oil
- 1 tbsp. matcha green tea powder
- Blend the hazelnuts, desiccated coconut and pitted dates until it reaches a crumb like consistency
- Press the mixture firmly into the bottom of a cake tin or if you want to make mini versions distribute evenly into 15 cup cake holders
- In a clean blender add the coconut milk, honey, cashews and coconut oil until silky smooth
- Add the matcha powder and blend again until fully combined
- Pour on top of the base and leave in the fridge/freezer to set
Raw Vegan Chocolate Cheesecake (substitute raw cocoa powder for the matcha)