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CAULIFLOWER & BROCCOLI RICE

23/12/2021

INGREDIENTS

1/2 medium cauliflower
1/2 medium Broccoli
1/2 yellow bell pepper - diced
1 teaspoon mixed herbs
1 tablespoon coconut oil

METHOD

Cut the hard core and stalks from the cauliflower and broccoli and pulse the rest in a food processor about 10-15 times to make grains the size of rice.

Once you have your broccoli cauliflower rice, it’s easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp coconut oil.

Add all the rest of the ingredients

Cover with a lid so the cauliflower steams and becomes more tender.

Cook for a total of 5-8 minutes, then season as desired (such as with soy sauce or salt and pepper)

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Vegan Gravy Recipe

22/12/2021

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INGREDIENTS

1 sprig thyme
1 spring onion
1 small onion
1/4 red pepper
1/4 green pepper
1/4 yellow pepper
2 tomatoes
1 clove garlic
1/4 cup ketchup
1/4 cup sweet chilli sauce
1 teaspoon mixed herbs
Pinch of salt
1 tablespoon all purpose seasoning

METHOD

Finely chop thyme, onion, spring onion, red pepper , green pepper , yellow pepper , tomatoes , garlic

Heat 1 tablespoon coconut oil
Lightly fry all of the chopped veg for 3-4 minutes
Add 1 cup water
Add ketchup , sweet chilli sauce, Black pepper , mixed herbs & salt
Stir well
Add 1 tablespoon all purpose seasoning
Cover , Reduce to a medium to low heat and simmer for about 15 - 20 mins

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vegan "Beef" wellington recipe

21/12/2021

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Vegan "Beef" Wellington Recipe
INGREDIENTS

-1 small onion - chopped
-1 carrot - chopped
-3 cloves of garlic - minced
- Thumb size piece of ginger, peeled and chopped
-200g Cooked. Chickpeas
-2 Tbsp cornflour
-8 Tbsp breadcrumbs
-1/8 cup (30ml) veg stock

3 tbs coconut aminos

-1/2 cup (80g) walnuts
-1 Sprig Rosemary,

1 sprig thyme,
1tbs season all
3 tbs tomato purée
3-4 pimentos - crushed
salt and pepper to taste

Method

Sauté the onion, ginger , carrot & garlic
Add chickpeas, walnuts , cornflour , breadcrumbs, coconut aminos, fresh thyme , fresh Rosemary , smoked paprika, spring onions and ginger
Add veg stock
Add the sauté ingredients to the rest of the ingredients then Blend all the ingredients together
Shape into a log and sear in a pan for about 1-2 minutes on each side
Place on the rolled out vegan puff pastry
fold the pastry over all in the mixture until it is completely covered
Brush with non-dairy milk
Place on a greased and lined baking tray and bake at 180C/360GF for 50min,
allow to coo then add sage leaves to decorate

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Vegan Vanilla Pana Cotta, Raspberry Sauce, Bubble Sugar Tuile, Fresh Raspberries and Fresh Mint

5/12/2021

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Vegan Vanilla Pana Cotta, Raspberry Sauce, Bubble Sugar Tuile, Fresh Raspberries and Fresh Mint

Ingredients
panna cotta

400ml coconut milk
200ml almond milk (or any plant-based milk)
60g caster sugar
5- 6 g agar powder
2 tsp vanilla extract

Sauce

500g fresh raspberries
4 tbsp sugar
Juice of half a lemon

Sugar Tuile

Liquid glucose

Garnish

Fresh Mint
Fresh Raspberries

Instructions

In a sauce pan, add all the ingredients for the panna cotta and whisk till the agar agar is dissolved.
On medium heat, bring to a boil for 4 times, while whisking continuously. This means, every time the liquid boils, take it away from the heat, then when it stops boiling put it back on, until it boils again. Repeat this 4 times. This is necessary to activate the agar agar.
Pour the hot liquid into silicone molds, (can also use small jars or small glasses) and let set in the refrigerator for at least 2 hours.
Plating the panna cotta:- If you made it in silicon molds, then first go around the edge of the panna cotta with a small knife, then gently take it out of the mold, one by one, and flip it upside down on a plate. Cover with your favourite topping.- If you made it in jars or glasses, go ahead and pour your topping on top of the panna cotta directly in the jar or glass.

For the strawberry or raspberry topping

In a sauce pan, add your fruit of choice and the sugar. Let simmer for about 5 minutes, adding a dash of water or lemon juice if necessary. When the fruit is soft, blend it, then let cool down and pour it over the panna cotta. You can leave some of the fresh fruit aside to garnish the plates.

Bubble Sugar Tuile

Spread the glucose very thinly on a silpat or a baking tray lined with baking paper or grease proof paper and bake at 300F for 20-30 minutes.

Add colour if you want or leave them clear. The longer you cook them the darker they become but if you hit the sweet spot with your oven and timing you can get perfectly clear tuiles.

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vegan christmas dinner recipe

2/12/2021

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Vegan Meat Balls
Ingredients

1 can cannellini beans
½ cup of plain flour
½ small onion
1 clove garlic
Thumb size piece of ginger
1 teaspoon mixed herbs
½ tablespoon Caribbean Season All
1 tablespoon low salt soy sauce

Method

Preheat oven to 180c, 350f, gas mark 4
Drain and wash the cannellini beans and then drain again
Mash the cannellini beans
Finely chop the onion, garlic & ginger
Add flour, chopped onion, garlic & ginger, soy sauce and Caribbean season all to the mashed beans and stir
Mix until combined
Shape tablespoons of the mixture into balls and gently fry for 5-10 mins
Transfer to a baking tray and bake for 20 mins or until golden brown

Gravy

1 sprig thyme
1 spring onion
1 small onion
1/4 red pepper
1/4 green pepper
1/4 yellow pepper
2 tomatoes
1 clove garlic
1/4 cup ketchup
1/4 cup sweet chilli sauce
1 teaspoon mixed herbs
Pinch of salt
1 tablespoon Caribbean all purpose seasoning

Method

Finely chop thyme, onion, spring onion, red pepper , green pepper , yellow pepper , tomatoes , garlic
Heat 1 tablespoon coconut oil
Lightly fry all of the chopped veg for 3-4 minutes
Add 1 cup water
Add ketchup , sweet chilli sauce, Black pepper , mixed herbs & salt
Stir well
Add 1 tablespoon all purpose seasoning
Cover , Reduce to a medium to low heat and simmer for about 15 - 20 mins

Maple glazed Brussel Sprouts
Ingredients

2 cups Brussels sprouts
3-5 cloves garlic
1 tablespoon coconut oil
salt + pepper to taste

Instructions

Preheat oven to 350 degrees F
Wash the Brussels Sprouts and dry them off.
Cut them in half and remove outer leaves that are loose
Place them right onto a baking sheet. 
Slice cloves of garlic and cut them into large pieces.
Toss the Brussels sprouts and garlic with coconut oil, maple syrup, salt, and pepper.
Bake for 15 minutes and then give a shake to turn the sprouts and garlic
Cook for another 15 to 20 minutes (total cook time will depend on how large your Brussels sprouts are).

Maple glazed carrots
Ingredients

1kg Chantenay or other small carrots
3 tbsp sunflower oil
2-4 tbsp maple syrup

Method

STEP 1Heat the oven to 190C/170C fan/gas 5.
peel and wash the carrots
place the carrots into a roasting tin and toss with the sunflower oil and some salt and pepper. Roast for 30 mins. 
Drizzle the maple syrup over the carrots, toss well and return to the oven for a further 20 mins.

Roast potatoes
Ingredients

1kg Maris Piper potatoes
100g coconut oil , or 100ml olive oil
2 tsp flour
sea salt, to serve

Method

1Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
Peel and chop 1kg potatoes
Drop the potatoes into a large pan and pour in enough water to barely cover them.
Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer
Meanwhile, put 100g coconut oil or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated. 
Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
Spread them in a single layer making sure they have plenty of room.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
sprinkle with sea salt and serve straight away.

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CAULIFLOWER & BROCCOLI RICE

Vegan Gravy Recipe

vegan "Beef" wellington recipe

Vegan Vanilla Pana Cotta, Raspberry Sauce, Bubble Sugar Tuile, Fresh Raspberries and Fresh Mint

vegan christmas dinner recipe

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