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I haven’t posted in a while but I had to share this smoked chickpea recipe. It’s super easy and a perfect snack for the whole family.
1 can chickpeas, washed and drained
1 1/2 tsp liquid smoke
1 tsp olive oil
1 tsp soy sauce
1 tsp maple syrup
4 tsp nutritional yeast
2 tsp smoked paprika
1 1/2 tsp garlic powder
1/2 tsp salt
Preheat oven to Gas 6/400F and line a baking sheet with parchment paper. Peal the skins off the chickpeas (this is a bit time consuming but it’s worth it, I promise) and ensure the resulting peas are thoroughly dried with a cloth.
In a bowl, mix the wet ingredients then add the chickpeas. Give a good mix so that the chickpeas are well coated. In a fresh bowl mix the dried ingredients. Pour the chickpeas into the bowl and give a good mix to give each chickpea a generous coating. Transfer the chickpeas to the prepared baking tray. Place the tray in the oven and bake for 40 minutes or until the chickpeas are crispy. You may need to give them an occasional mix.
Remove from the oven and allow to cool (if you can restrain yourself) then store in an air tight container for up to seven days.
Nothing tastes better than homemade coleslaw so here is a very quick and easy ‘slaw to stuff in your maw
1/4 medium white cabbage, thinly sliced
1 medium onion, halved and thinly sliced
1 medium carrot, grated
400ml vegan mayo (you can also use half mayo, half dairy-free yoghurt if you want to reduce the calories slightly)
1/2 tsp smoked paprika (optional)
Throw everything in a large bowl and give it a good mix. Chill for 30 minutes before serving.
(I told you it was quick and easy)
Chinese Lemon Seitan
1.35 kg cooked seitan (about four fillet sized pieces)
2 tbsp soy sauce
1.5 tsp salt
250 ml vegetable oil
5 tbsp cornflour
1/2 tsp baking powder
5 tbsp caster sugar
250ml vegetable stock
1 tbsp lemon juice
1 lemon, sliced
At this point I don’t think there is a vegan in Europe who doesn’t know about Lotus Biscoff Spread (also known as Speculoos Spread). It’s the delicious spread made from caramel flavoured biscuits and most of us think of it as crack in a jar because it’s so more-ish. Now you can enjoy that tasty treat in desert form with my Biscoff Cheesecake!
1 1/4 cups digestive biscuits, about 9 biscuits (you can sub this with biscoff biscuits but it may be a bit too much)
1 tsp cinnamon
1/3 cup vegan margarine
1 tbsp rice syrup or golden syrup
1 cup Biscoff spread
3/4 cup non-dairy yoghurt
1 tbsp sugar
1/4 cup plain flour
2 tbsp plant milk
1 tsp vanilla extract or paste
1/4 tsp salt
680g vegan cream cheese
Preheat the oven to 325F/163C/Gas 3.
Smash the biscuits with the cinnamon in a food processor until they reach a fine crumb. In a small pan melt the margarine with the syrup on a low heat until melted and combined. Pour the margarine mixture into the processor while pulsing until evenly mixed. Press this mixture into the bottom of a 9″ spring-form cake tin to form the base.
In a medium bowl, mix together the sugar, yoghurt, flour, milk, vanilla, biscoff spread, and salt. Set aside.
In a large mixing bowl, beat the cream cheese until slightly fluffy. Mix in the biscoff mixture. Beat until smooth.
Pour the mixture into the tin and gently tap on a flat surface to smooth and release any air bubbles. Bake for 1 1/2 hours (do not open the oven door during this time) then let cool at room temperature overnight.
Release the cheesecake from the sides of the tin with a flat knife then release the spring. Place in the fridge to chill.
This can be stored in a container at room temperature for a week or in the freezer up to 6 months.
Mock Duck Spring Rolls
300g Mock Duck
1 tbsp hoisin sauce
5-6 spring onions, sliced
1 tbsp cornflour
8 spring roll wrappers
oil for frying
1 tsp Worcestershire sauce
1 tbsp chinese 5-spice powder
1 tbsp oil
2 tbsp light soy sauce
2 tbsp Shaohsing rice wine
5 tbsp rapeseed oil (in the uk most vegetable oil is actually rapeseed oil so save some pennies and check the ingredients in your local shop)
200g dark chocolate
170g Self-Raising Flour
3 tbsp cocoa powder
180g castor sugar
1 tbsp vanilla extract or paste
230ml plant milk
200g hazel nuts
50g dried cranberries (if you want to make these boozy brownies then soak the cranberries in sherry overnight)
a hand full of crushed salted pistachios
It’s less than two weeks until christmas, the ground is frosty and the air is crisp. I’m trying to keep my Christmas binge to Christmas Eve, Day, and Boxing day this year so I’ve been looking at coming up with warming, filling, yummy meals that feels luxurious but are still low in fat. If you want to reduce the fat in this recipe further then skip the dumplings. This serves 4 with the dumplings or 3 without them.
Veggie Barley Stew with Cheezy-Herby Dumplings
2 medium onions, diced
2 stalks celery, diced
2 large carrots, sliced
2 large parsnips, sliced
1 medium leek, sliced
1/2 whole swede, diced
175g Pearl Barley, rinsed
1 ltr vegetable stock
1 tbsp shoyu
1 tsp miso
1 tsp dried Thyme
1 tsp dried Parsley
1 tsp vegetable/olive oil
100g Self-raising Flour
50g vegetable suet, grated
50g vegan cheese, grated
2 tsp rosemary, finely chopped
1 tsp dried thyme, lightly ground
2 tsp fresh parsley, chopped
2 tsp fresh chives, chopped
This simple recipe is very time-consuming but definitely worth the effort if you have an afternoon free. This makes a large amount but, if you line the formed gnocchi on a lightly dusted tray and pop in the freezer for a couple of hours, you can store the extra in bags in the freezer for future use.
Carrot and Potato Gnocchi
450g potatoes, whole and unpeeled
2 medium carrots, peeled and cut into 1 inch chunks
450g plain flour
This recipe came about because I had some vegetables that needed to be used up and I had quite a few parsnips. I had made parsnip soup before but this has got to be the tastiest version I’ve ever had!
5 parsnips, peeled and diced
1 small carrot, peeled and diced
1 small onion, peeled and diced
1 medium leek, roughly sliced into rounds
1 small to medium potato, peeled and diced
1 large clove garlic, roughly chopped
1.5 ltrs vegetable stock
1 tbsp olive/rapeseed oil
2 tsp dried mixed herbs
Sea Salt & freshly ground black pepper, to taste
This is a recipe for a delicious cheesy flavour dip made from potatoes. Yes, you did read that correctly POTATOES! I found a recipe for potato based cheesy dip by accident and have now developed my own version. I wish I had bookmarked the page but unfortunately I didn’t however full credit for the initial idea goes to that person!
Potato Based Cheesy Dip
500g Potatoes, peeled and chopped
1 large carrot, peeled and chopped
1/4 cup olive/rapeseed oil
1-2 cups nutritional yeast (adjust to taste)
1 tsp mustard powder (or 1/2 tsp english mustard)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 tsp Cayenne Pepper (or more for a bit more kick)
1 cube vegetable stock