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
Vegan Chocolate Mousse
This chocolate treat has three main ingredients and takes not time at all in a blender. It is dairy free, gluten free, nut free, refined sugar free and high in protein. It has a deep, decadent texture and ‘you won’t believe it’s made of tofu’, which is a wonderful ancient healthy ingredient that takes on the taste of whatever you are making. Here it is really used for the silky texture and in blind tastings no one would ever guess it is the main ingredient.
I like to serve it with lots of berries to cut through the richness of the mousse, it also adds a little color to the plate. I have also added a little gold fairy dust here, for a magical finish.
- 300g soft silken tofu
- 80g vegan chocolate
- 3 tbsp. maple syrup
- ½ tsp. vanilla essence
- Pinch of salt
- Melt the vegan chocolate using a heat proof bowl over a pot of hot water, don’t let the bowl touch the water
- Stir the chocolate until it melts completely and then take it off the heat to cool for a few minutes
- In the mean time, prepare the tofu by taking it out of the packaging, squeeze a little to get rid of some of the water, then blend till smooth
- Add the chocolate and rest of the ingredients
- Transfer into glasses or ramekins, serve with berries to cut through the richness
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
Sprouting broccoli with sweet tahini dressing (Goma-Dare)
Goma-dare is a Japanese sesame sauce, normally used in Shabu Shabu. It is the most popular of all the sauces, is salty sweet and can be used for many dishes.
Mr. B and I like to use the sauce when looking for something light and quick in the evening, just adding it on top of some broccoli or raw/blanched spinach
The sauce takes 5 minutes and will keep in the fridge for a week or two. This recipe is an adaptation by Ottolenghi, hence the added tahini. I think it is a wonderful interpretation giving the sauce an added layer of depth
- 250g purple sprouting broccoli/head of broccoli
- 180g snow peas
- 50g tahini
- 2 tbsp. water
- 1 small clove garlic
- ½ tsp. tamari
- 2 tbsp. honey/maple syrup
- 1 tbsp. cider vinegar
- Pinch of sea salt
- In a small bowl, whisk together all the ingredients for the sauce, you want the consistency to be smooth and tick but pourable
- Trim off the broccoli leaves, bring a pot of water to the boil, salt and blanch the broccoli and snow peas for 4 minutes, running under icy cold water to stop the cooking and leaving to drain
- Once the vegetables are drained, mix with the sauce
- Add the sesame seeds over the top and serve
Sesame Sweet Potatoes
Umami in Japanese means I will give you my right hand and first-born child for a bite of that!
There aren’t many vegan dishes at Zuma, the Japanese Peruvian restaurant in London and now New York, as we found out one Friday night, but the few they have are all delicious and I intend to blog them all for you before the end of the year.
This is one of my favorites due to my obvious obsession of all things Umami. They make it on the Robata grill, which adds an extra smokiness, but you can do it in the oven and it isn’t too far off
The sweet potato and marinade give a lovely sweet salty combination that can be used for other vegetables too. It is also a super quick preparation from kitchen to table, making it an easy weekday or weekend main or side
- 2 sweet potatoes
- 1 tbsp. sesame oil
- 1 tsp. coconut oil
- 1 tbsp. tamari (gluten free soy sauce)
- 1 tbsp. sesame seeds
- ½ tsp. pepper
- Preheat oven to 350c
- Wash the sweet potatoes and cut so as to create discs, approximately 1.5 inches wide
- In a bowl mix together the ingredients and cover the discs well
- Pour the mixture onto a baking tray lined with parchment paper and bake for 25-30 minutes, until beautifully caramelised.
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