Top 10 Vegan Recipes

Ingredients
30g quinoa
150g fresh kale
120g peas, frozen
1 handful of green and black olives
20g sprouts (alfalfa or broccoli)
1 gem lettuce, leaves left whole
20g toasted seeds
½ red onion, thinly sliced
Small handful parsley – chopped
Small handful mint - chopped
3 tablespoons houmous
1 avocado cut into pieces
100g crumbly vegan cheese

Directions

1. Put the quinoa in a small pan. Cover with cold water (plus a bit more) and gently simmer until the water is gone – about 10-15 mins. Spread it on a tray to cool to room temperature.
2. In a large bowl, put the kale and add 1-2 tbsp of lemon juice and massage the kale*
3. Boil a large pan of water and drop the peas and simmer for about 1-2 mins. Drain and let cool.
4. Now for the dressing – place the oil, lemon juice and garlic in a jar and shake vigorously to mix.
5. Place all the salad ingredients in a large bowl (quinoa, kale, peas, sprout, lettuce, seeds, red onion, fresh herbs, seeds) and mix.
6. Divide into plates and add dollops of houmous, avocado slices and crumbly vegan cheese on top and when you’re ready to serve add the dressing.

*Kale is quite tough and fibrous and can be difficult to chew. By massaging it for as little as 2-3 minutes it becomes more tender, making it easier to chew and digest.

Directions

1. In a large mixing bowl, prep your veggies, slice the cabbage, julienne the carrot and apple (match stick size). Add the juice of 1/2 lime to keep the apples from oxidising.
2. Chop the cashew, fresh herbs and chilli (if using). Add to the veggies.
3. Make the dressing by mixing all the ingredients.
4. To serve, add the dressing and sprinkle with sesame seeds*

*It’s best to use the dressing just before you want to eat the slaw, leaving overnight for example will make the nuts and some of the veggies soggy.

How to use:

• In a fish taco
• Topped with a fried egg and chilli sauce
• In any sandwich
• Super tasty topped with large avocado chunks
• On its own

Directions

1. Gently clean the cashews under cold water and cover them with filtered water overnight
2. Once they have soaked, drain the water
3. Put the nuts in your blender along with 2 cups of water, a pinch of salt and also the dates/vanilla/cinnamon (if using) and blend at high speed for a few minutes (until it looks smooth).
4. Put your metal strainer lined with a cheese cloth over a large bowl and pour the mixture in
5. Gather the cheese cloth and squeeze and press to extract as much mylk as possible*
6. Store the mylk in a sealed bottle in the fridge, it will keep for up to a week.

*Unlike most nut mylk, you do not need to strain cashew mylk but I like to ensure it's smooth.

Ingredients
125g dried dates, chopped
1 cup of boiling water
1 teaspoon of vanilla paste

What you will need
A food processor*
1 fine sieve
A container with a tight fitting lid (mason/kilner jar is my pick)

Directions

1. Put the chopped dates and boiling water in a container with a tight fitting lid, close and let to rest for 30 minutes
2. Put the dates and water in a food processor alongside the vanilla
3. Whizz until smooth and add more water until it’s at the consistency you want
4. Strain the caramel in your sieve.

Serve with pancakes or with sliced apples as a treat. Will keep in the fridge for up to 3 days.

* A blender is fine too but will take longer and you will need to scrape the sides

Ingredients (make 12 large balls)

100g cashews
150g pitted dates soaked in boiling water for 5-10 minutes
25g Cacao Powder
1 tablespoon MCT Oil
2 pinches Himalayan Salt
1 tablespoon Cordyceps Powder (don't worry you wont taste it)
1 teaspoon vanilla extract

Optimal to coat your balls: crushed cashews or cacao powder

Directions

1. Put all of the ingredients in a food processor and blends until it forms a sticky dough
2. Roll the ball in slightly wet hands and coat in either cacao or cashews
3. Store in a air tight container for up to 10 days.
   

Ingredients (Make between 9-12 cups)

Filling:
2 tablespoons Peanut Butter
1-2 teaspoons Maple Syrup or Coconut Nectar

What you will need: 12 x muffin silicone moulds

Directions

1. Gently melt the cacao liquor and cacao butter in a bowl over simmering water
2. Once melted add vanilla and the sweetener
3. Fill a silicone mould with a tablespoon of chocolate and let it set for 15 minutes in the freezer
4. Mix the ingredients for the filling together and set aside until needed (if it's too runny, pop the bowl in the fridge)
5. Add a teaspoon of the peanut butter mix on the chocolate "disk", flatten it with the back of a spoon and cover with another spoonful of chocolate
6. Let it set in the freezer for at least 30 minutes, take out of the mould.

Ingredients
3-4 very ripe bananas (~325g)
100g soft brown sugar or NKD Living Gold
300g self-raising flour
1 teaspoon baking powder
150g melted vegan butter
Cacao nibs (optional)

Directions

1. Preheat the oven to 180°C/160°C Fan and line a loaf tin with parchment paper
2. Mash the bananas, add the sugar, flour, baking powder and combine with a wooden spoon
3. Add the butter to the mixture and beat well together
4. Add in any extras you would like - cacao nibs (or sultanas, fried fruits, ect)
5. Spoon into the prepared tin and bake for 55-60 minutes
6. Leave to cool for 10 minutes and transfer to a wire tray.