@misterrands

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Tofu in satay sauce

my go to easy recipe for a tasty quick dinner 🍲

Prep | 10 mins

Cook | 5 mins

Serves | 4

Tofu:

⁃ 1tbsp sesame seed oil

⁃ 1x 400g firm vegan tofu block, drained, halved then cut into large chunks (around 1.5inch thick)

⁃ 2x packets of microwave long grain white rice

⁃ 5x spring onions, topped and tailed and thinly-sliced on the diagonal, to garnish

⁃ Handful of cashew pieces, to garnish

Satay sauce:

⁃ Juice of 1 lime (2-3tbsp)

⁃ 1tbsp maple syrup

⁃ 2tbsp soy sauce

⁃ 2tbsp curry powder

⁃ 6tbsp smooth peanut butter

⁃ 1x 400ml can of coconut milk

Salad: toss to combine:

⁃ 2x little gem lettuce, cut into wedges

⁃ Handful of raspberries

⁃ 1 banana shallot, halved and thinly sliced

⁃ 1tbsp fresh coriander, rough-chopped

METHOD

Whisk the satay sauce ingredients then add to a pan on low-heat and heat through (around 5 minutes). Add a splash of water if the sauce is too thick. Meanwhile, heat the sesame oil in a wok on high-heat and cook the tofu until the sauce is ready, tossing occasionally. Zap the rice in the microwave (around 2 mins). Tip the tofu into the sauce and gently stir to coat each piece. Portion out the rice then top with the tofu. Add a spoonful of sauce followed by a sprinkling of spring onions and cashew pieces. As an alternative to the rice, portion out the salad and top with the tofu and garnish.

PS. If you have some leftover satay sauce, thin it with some water and use it in a stir fry

Enjoy!

MisterRands

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Gnocchi in a rich pepper & tomato sauce

as the nights draw in and get cooler here’s a quick warming meal for you 🥘

Prep | 5 mins

Cook | 15 mins

Serves | 4

INGREDIENTS

1tbsp olive oil

1x aubergine, diced

2x salad tomatoes, diced

3x mixed baby peppers, thinly-sliced

100g/handful of cherry tomatoes, halved

1x400g tin of chopped tomatoes

500ml low sodium veg stock

1tbsp oregano

2 bay leaves

2tbsp apple cider vinegar

500g Gnocchi

75g of vegan feta, cubed

Chilli flakes (optional), to garnish

METHOD

Heat the oil in a large frying pan and fry the aubergine, peppers and fresh tomatoes for 5 minutes. Add everything but the feta and stir well to combine. Simmer for 10 minutes to reduce and thicken the sauce. Remove the bay leaves then transfer to a serving dish, sprinkle over with feta and grill on high heat for 5 minutes.

Enjoy!

MisterRands

Featured

Freshly-dressed chease salad baguette

sometimes nothing beats a simple sandwich 🥪

Prep | 10 mins

Serves | 4

INGREDIENTS

1x baguette

Salad:

⁃ 1x head of iceberg lettuce, shredded

⁃ 1x large cucumber, diced

⁃ 4x salad tomatoes, diced

⁃ 40g vegan cheddar, diced

Dressing:

⁃ 1tbsp olive oil

⁃ 1tbsp apple cider vinegar

⁃ 1tbsp lemon juice

⁃ 1tbsp herbs of choice (tarragon for a French-style dressing; parsley & mint for a Middle-Eastern style one)

⁃ Pinch of salt

METHOD

⁃ Whisk the dressing in a large bowl then toss in the salad. Slice the baguette almost in half then quarter it. Portion out the salad and serve.

Enjoy!

MisterRands

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Crispy diced potatoes in herby tomato sauce

Perfect on its own or with a side of fluffy vegan scrambled eggs

Prep | 5 mins

Cook | 15 mins

Serves | 4

INGREDIENTS

Crispy diced potatoes:

– 2tbsp olive oil

– 4x potatoes (floury ones like Maris Piper or King Edward) peeled and diced

Herby tomato sauce:

– 2tbsp olive oil

– 3x salad tomatoes, diced

– 400g cherry tomatoes, halved

– 1tbsp oregano

METHOD

Heat the oil for the potatoes on med-high heat in a large skillet. Add the potatoes and sauté for 10 mins until golden brown, tossing occasionally. At the same time, sauté the tomatoes. Heat the oil in a large frying pan on med-high then add the oregano and tomatoes and let them cook for 2-3mins to blister then toss. Repeat 3x then smash the tomatoes with the back of a wooden spoon to get a lovely sauce. Add the sauce to a serving dish and top with the potatoes. Serve with a simple green salad

Enjoy!

MisterRands

Featured

Curried Lentil Soup

one of the easiest soups you’ll ever make! 🥣

Prep | 5 mins

Cook | 15 mins

Serves | 4

INGREDIENTS

2tbsp olive oil

1 brown onion, sliced

1.5tbsp ground cumin

1x400g tin of cooked lentils, drained and rinsed

500ml low sodium vegetable stock or broth

Garnish (optional): sprinkling of chopped parsley

METHOD

Gently heat the oil in a large skillet and fry the cumin for a minute to release the flavour then add the onion and stir to combine. Sauté for 8 minutes or until caramelised (don’t skip this step as it adds loads of flavour), then add the lentils and stock and cook for a further 3 mins

Add the stew to a blender that accepts hot food, or allow it to cool. Half fill the blender (care: hot liquids splatter) and whizz for a few minutes until smooth. Repeat as necessary then ladle into bowls.

Enjoy!

MisterRands

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Hummus & Salad Wraps

save on your energy bills with this no-cook meal 💰 its healthy and tasty too 😋

Prep | 10 mins

Serves | 4

INGREDIENTS

Homemade Hummus:

⁃ 400g tin of cooked chickpeas or cannelini beans, rinsed and drained

⁃ 1 tbsp olive oil

⁃ 1 lemon, juice (around 50ml) and zest of

⁃ 50ml cold water

⁃ 1tsp za’atar

⁃ 1/2tsp parsley

⁃ 1tbsp smooth peanut butter

Salad wrap:

⁃ 3x mixed peppers, thinly-sliced

⁃ 1x small cucumber, thinly-sliced

⁃ 1x large carrot, thinly-sliced

⁃ 1x avocado, thinly-sliced

Dressing:

⁃ 1tbsp olive oil

⁃ 1tbsp apple cider vinegar

⁃ 1tbsp lemon juice

⁃ 1tbsp herbs of choice (tarragon for a French-style dressing; parsley & mint for a Middle-Eastern style one)

⁃ Pinch of salt

⁃ 4x wraps

METHOD

⁃ Add all ingredients for the hummus to a food processor starting with the wet ones first. Pulse to a smooth consistency

⁃ Add the thin-slice fitment to your food processor and process all the salad except the avocado, thin slicing it by hand. Add everything to a salad bowl and toss in the dressing

⁃ Grab a wrap, add a couple of spoonfuls of hummus and smooth it over. Using a slotted spoon, heap the salad on to one side and roll the wrap. Repeat

Enjoy!

MisterRands

Featured

Indian potato carrot & pea Curry

a curry when you’re in a hurry 💨

Prep | 5 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 20 minute meal

INGREDIENTS

2.5tbsp vegetable oil

2tbsp ground turmeric

2tbsp mild curry powder

1tbsp cumin seeds

3 large carrots, diced

2 large potatoes, cooked then roughly-chopped

1x 400g tin of chopped tomatoes

50ml cold water

2 large salad tomatoes, diced

2tbsp tomato purée

150g frozen peas

2 packs of quick cook basmati rice

METHOD

⁃ Prick the potatoes all over with a fork and zap in the microwave for 10 mins on high

⁃ Heat the veg oil in a large frying pan on high heat for a minute then add the spices and cook for a further minute to release their flavour. Tip in the carrot, stir to combine and fry with the lid on for 5 mins. Add the tomatoes, tinned tomatoes, tomato purée and water and stir well. Cook for a further 5 mins with the lid on

⁃ When the potatoes are ready, handle them carefully and cut into large cubes using a knife and fork add to the pan. At the same time, stir in the peas and cook for 3 mins. Zap the rice in the microwave (around 2 mins)

⁃ Portion out the rice and top with the curry

Enjoy! MisterRands

Featured

Homemade Hummus

So much tastier than shop bought 🥫

Prep | 5 mins

Serves | 8

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 10 minute meal

INGREDIENTS

⁃ 400g tin of cooked chickpeas or cannelini beans, rinsed and drained

⁃ 1 tbsp olive oil

⁃ 1 lemon, juice (around 50ml) and zest of

⁃ 50ml cold water

⁃ 1tsp za’atar

⁃ 1/2tsp parsley

⁃ 1tbsp smooth peanut butter

METHOD

⁃ Add all ingredients to a food processor, starting with the wet ones first. Pulse to a smooth consistency

⁃ Make a healthy wrap by combing the hummus with spinach leaves, sliced peppers, diced cucumber and diced carrot

Featured

Middle Eastern style mezze salad

a colourful addition to your list of fast midweek meals 🥘 ⚡️

Prep | 10 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 25 minute meal

INGREDIENTS

Falafel Bites:

⁃ 1x 400g can of chickpeas (or cannellini beans), drained

⁃ 1/2tsp bicarbonate of soda

⁃ 2tbsp gluten free plain flour

⁃ 2tbsp + 1tsp vegetable oil

⁃ 1/2tsp ground coriander

⁃ 1tsp dried parsley

⁃ 1tsp ground cumin

⁃ 1tsp za’atar

⁃ 1tsp sumac

⁃ 1tsp smoked paprika

Salad:

⁃ 2 kiwis, peeled and thinly-sliced

⁃ 2 red apples, thinly-sliced

⁃ 1x 400 tin of Cannellini beans, rinsed and drained

⁃ 2 salad tomatoes, thinly-sliced

⁃ 2 peaches, thinly-sliced

⁃ Dressing: whisk together the juice of 1 lemon, a drizzle of extra virgin olive oil and a splash of apple cider vinegar

METHOD

⁃ Preheat your oven to 200C (fan) and add some non-stick paper to a baking tray

⁃ Add all falafel ingredients to a food processor and pulse to a fairly smooth consistency. Add a couple of teaspoons of the mix to the palm of your hand and roll into a ball. Add to the tray and pat down a little. Repeat. Should make 12 falafels

⁃ Bake for 15 mins, or until dark-golden in colour

⁃ Make the salad while you wait then add to a serving platter and top with the falafel bites. Serve alongside warm pitta fingers and hummus

Featured

Falafel bites

are you bored with a simple green salad? these little bites packed full of herbs and spices will zhuzh it up ✨ they’re super easy to make so no excuses 😝 i always have some handy in the freezer for fast plant-based dinners

Prep | 10 mins

Cook | 15 mins

Makes | 12 falafel bites

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 25 minute meal

INGREDIENTS

⁃ 1x 400g can of chickpeas (or cannellini beans), drained

⁃ 1/2tsp bicarbonate of soda

⁃ 2tbsp gluten free plain flour

⁃ 2tbsp + 1tsp vegetable oil

⁃ 1/2tsp ground coriander

⁃ 1tsp dried parsley

⁃ 1tsp ground cumin

⁃ 1tsp za’atar

⁃ 1tsp sumac

⁃ 1tsp smoked paprika

METHOD

⁃ Preheat your oven to 200C (fan) and add some non-stick paper to a baking tray

⁃ Add all ingredients to a food processor and pulse to a fairly smooth consistency. Add a couple of teaspoons of the mix to the palm of your hand and roll into a ball. Add to the tray and pat down a little. Repeat. Should make 12 falafels

⁃ Bake for 15 mins, or until dark-golden in colour. Serve straight away with your choice of salad. I usually pair with a simple green salad, alongside warm pitta fingers and hummus

Featured

Perfect Plant Based Porridge

Start the day right 🌱 ☕️

Prep | couple of mins

Cook | 4-5 mins

Serves | 2

INGREDIENTS

Porridge:

⁃ 100g porridge oats

⁃ 700ml plant-based milk, plus a little extra to finish

⁃ Pinch of salt

Topping:

⁃ 40g/small handful of blueberries

⁃ 40g/small handful of red grapes, halved

⁃ 30g/small handful of mixed chopped nuts

METHOD

Place the porridge ingredients in a large saucepan, stir well then bring to the boil and simmer for 4-5 mins stirring occasionally. Pour into bowls, swirl cold milk round the edge and scatter over with the topping. Enjoy!

Featured

#AD | Pasta tricolore

OK friends, who’s heard of fregula pasta? Yeah me neither! Surprising, as it’s been popular in Sardinia for over several hundred years…

Similar in looks to giant couscous there’s a theory it came about because of Sardinia’s proximity to North Africa. However, that’s hotly disputed by Sardinians, who are fiercely protective of their food culture…

Slightly nutty from the toasting process, fregula pairs well with stews and broths as the little grains of pasta soak up the sauce. It also works really well in a pasta salad, as the dressing clings to the ridges on the pasta…

Prep | less than 5 mins

Cook | 10 mins

Serves | 4

INGREDIENTS

250g @pastamorelli fregula tostata

2tbsp extra virgin olive oil

1 brown onion, thinly sliced

40g cherry tomatoes, halved

2.5 tbsp capers

200g vegan mozzarella, cut until small cubes

3tbsp reserved pasta water

A few mixed lettuce leaves, to garnish

METHOD

Cook the pasta in salted water for around 10 mins, or until ‘al dente’. Meanwhile heat the oil in a large frying pan and cook the onion until softened (around 5 mins) then tip in 2tbsp of capers (washed to remove excess salt) and the chopped tomatoes then sauté for a further 5 mins. Drain the pasta (retaining 3tbsp pasta water) then stir into the tomatoes along with the reserved water. Turn off the heat then stir in half the vegan mozzarella until melted along with the remaining capers (don’t wash these). Serve with the remaining mozzarella and a few mixed lettuce leaves.

PS. Thank you to the lovely people at @thesecretsanctumshop for organising everything

Featured

Moroccan vegetable stew with pasta

An Afro-European mashup, this beautifully rich and fragrant stew makes for a comforting dish on cooler nights. Usually served with couscous, it’s delicious with pasta too🍝 😋

Prep | 5 mins

Cook | around 25 mins

Serves | 4

INGREDIENTS

1tbsp vegetable oil

1 brown onion, thinly sliced

2 carrots, peeled and quartered, then thinly sliced

1x400g tin of chopped tomatoes

1 aubergine, cut in to small cubes (approx 2cm)

2tbsp tomato purée

3tbsp reserved pasta water

2tsp ground coriander

2tsp ground cumin

1/4tsp ground cinnamon

To garnish:

1/2 small pack of parsley, leaves picked and chopped

METHOD

⁃ heat the vegetable oil in a large frying pan and gently cook the onion and carrots for 10 mins, stirring occasionally

⁃ Stir in the spices and cook for a couple of minutes to release their flavour

⁃ Add everything else, simmer and cook for a further 10-15 mins, adding more water if it becomes to dry. Cook the pasta at the same time

⁃ Drain the pasta, portion onto serving plates then top with the sauce and a generous sprinkling of chopped parsley. Enjoy!

Featured

Spaghetti kinda-alla Norma

For a taste of Italy, try this delicious recipe! 🍝

Prep | less than 5 mins

Cook | 20 mins

Serves | 4

INGREDIENTS

300g spaghetti

1tbsp vegetable oil plus extra as required

1 large brown onion, sliced

1 large carrot, peeled and diced

2 aubergines, diced into roughly 2cm cubes

2tbsp reserved pasta water

1tbsp apple cider vinegar

1x 400g tin of plum tomatoes

1tsp dried oregano

Topping:

30g hard vegan cheese, grated

handful of basil, rough-chopped

handful of sliced black olives (optional)

METHOD

Fry the onion, carrot and aubergine in the vegetable oil for 10 minutes stirring occasionally, adding a splash more oil as required. Stir in the vinegar and tomatoes, breaking them up with the back of a spoon. Cook for a further 10 minutes until you have a nice thickened and glossy sauce. Meanwhile cook the pasta (around 10 mins – see packet) then drain reserving 2tbsp pasta water and add this to the sauce. Add the pasta to the sauce and toss well then portion into serving bowls and sprinkle over with chease, basil and olives

Featured

Quick pasta salad with easy avocado pesto

when you need a healthy dinner in a hurry⏱…

Total Time | 10 mins (prep everything while the pasta cooks)

Serves | 4

INGREDIENTS

Pasta salad:

250g spaghetti

2 salad tomatoes, diced

10 cherry tomatoes, halved

1/2 a cucumber, diced

Pesto:

2 ripe avocados, lightly mashed

3tbsp light olive oil

1tbsp apple cider vinegar

1tsp dried oregano

1tsp Dijon mustard

METHOD

While the pasta cooks (around 10 mins), whisk the pesto and add to a serving dish with the salad and lightly toss to coat. When the pasta’s ready, portion into individual bowls and top with the salad. Job done 😀. Enjoy!

PS. If you like this recipe, follow the link in my bio for more quick, healthy and mindful meals 🍽

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#AD | FRIED COURGETTE, SPINACH & CHEASY VEGAN PASTA

for a taste of the med, try this delicious & healthy meal. it’s on the table in just 15 minutes…

Serves: 4

Prep: 5 mins

Cook: 10 mins

INGREDIENTS

300g pasta (I used @pastamorelli MEZZE MANICHE)

1tbsp extra virgin olive oil

3 courgettes, cut on the diagonal into thin chunks

250g baby spinach

3tbsp pasta water

30g vegan butter

30g vegan mature cheddar

1 lemon, juice & zest of

Salt and freshly ground black pepper, to season

Topping:

1x vegan mozzarella ball, torn into little chunks

Handful of walnut halves, rough-chopped

Chilli flakes, sprinkle of (optional)

METHOD

⁃ Add the pasta to salted boiling water and cook according to packet instructions (around 10 mins)

⁃ Meanwhile, add the oil to a large skillet or frying pan on high heat then tip in the courgette and fry for 5 mins, turning over halfway through

⁃ Add the spinach to the skillet in a couple of batches. Each time, put the lid on for a few minutes to steam

⁃ Take the lid off after the spinach has mainly wilted, add the lemon juice and zest, 3tbsp pasta water, vegan cheese and vegan butter and heat through until the cheese has melted and you have a nice thickened sauce

Portion the pasta into serving bowls, top with the spinach and courgette and drizzle over with the cheasy sauce. Add a sprinkling of chopped walnuts, some little chunks of mozzarella and serve with big hunks of bread to mop the sauce. Enjoy!

PS. thank you to the lovely people at @thesecretsanctumshop for organising everything

Featured

Stir Fry Fakeaway

Capture that-Friday-feeling 😀

Prep | 10 mins

Cook | 15 mins

Serves | 4

Mindfulness Factors | healthy – part of your ‘5 a day’ | plant-based | vegan | 25 minute meal

INGREDIENTS

1tbsp sesame oil

3 pack of mixed peppers, cored and thinly sliced

2 onions, peeled and cut into thin slices

300g block of form tofu, cut into chunks

2 packs of quick cook Jasmin rice

4 spring onions, white bits only, thinly sliced on the diagonal

Marinade:

4tbsp low-sodium soy sauce, plus more for drizzling

1.5tsp ginger

METHOD

Heat the oil in a wok on high heat, add the onion and peppers and stir fry for 10 mins or, until softened with some char. Whisk the marinade ingredients, add to the pan and stir with a wooden spoon. Note: you’ll see little browned bits in the pan (called fond) these are the foundation of stocks and sauces so you’ll want to stir them in to add loads of lovely flavour. Meanwhile zap the rice in the microwave as per pack instructions (around 2 mins) then stir into the pan. Add more soy sauce to loosen the mix then tip in the tofu, stir gently and cook for a further couple of minutes to heat through. Portion into individual serving bowls and sprinkle over with spring onion. I hope you enjoy and let me know if you make it x

Featured

Quick pasta salad with easy avocado pesto

when you need a healthy dinner, in a hurry⏱

Time | 10 mins (prep while the pasta cooks)

Serves | 4

INGREDIENTS

Pasta salad:

250g spaghetti

2 salad tomatoes, diced

10 cherry tomatoes, halved

1/2 a cucumber, diced

Pesto:

2 ripe avocados, lightly mashed

3tbsp light olive oil

1tbsp apple cider vinegar

1tsp dried oregano

1tsp Dijon mustard

METHOD

I hope you enjoy and let me know if you make it x

Featured

warm BBQ salad with tangy tomato dressing

Ideal for alfresco dining – this recipe is prep’d and cooked outdoors ☀️🌲🥗

Prep | 5 mins

Cook | 15 mins

Serves | 4

INGREDIENTS

Warm BBQ salad:

⁃ 1x 400g tin of cooked lentils, drained

⁃ 1x head of gem lettuce, leaves rough-chopped

⁃ 40g green beans, topped and tailed

for the BBQ:

⁃ 1tbsp extra virgin olive oil

⁃ 3 pack of mixed peppers, thinly-sliced

⁃ 1x onion, thickly-sliced

⁃ 100g vegan halloumi, cut into approx inch thick squares

Tangy tomato dressing:

⁃ 2tbsp ketchup

⁃ 50ml apple juice

⁃ 1tbsp apple cider vinegar

⁃ 1tbsp maple syrup

⁃ 1tsp Dijon mustard

METHOD

⁃ Preheat your BBQ. Meanwhile prep all grill items, toss in the oil, add to a vegetable basket on the BBQ and grill for 10-15 minutes until softened with some char. Toss a few times for an even cook

⁃ Meanwhile, add the green beans to a pan of salted boiling water on the BBQ hob and cook for 3 mins or until tender with some bite. Drain and steam dry above the pan. Alternatively, cook in the veg basket on the BBQ (10 mins max)

⁃ While you wait, whisk the dressing ingredients in a small bowl and set aside

⁃ When the vegetables are ready, build the salad. Add the lentils to a shallow serving dish and top with the grilled vegetables. Scatter over with chopped lettuce and drizzle with dressing. I hope you enjoy and let me know if you make it 👍

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Rainbow salad with grains

This raw salad is made for hot days 🥗☀️🕶

Prep | 10 mins

Serves | 4

INGREDIENTS

1x 400g tin of cooked lentils, rinsed and drained

1x red pepper, sliced

1x green pepper, sliced

1x orange, peeled & segmented

3x cooked beetroots, sliced

Watermelon, 5 slices of

1x green apple, sliced

1x vegan mozzarella ball

Dressing:

3tbsp light olive oil

1tbsp freshly-squeezed lemon juice (or red wine vinegar)

1tsp Dijon mustard

METHOD

After preparing the vegetables, whisk the dressing ingredients in a small bowl and set aside. Place the lentils in the bottom of a shallow serving bowl and arrange the vegetables around the bowl as follows: beetroot, red pepper, watermelon, apple, green pepper then orange. Place the mozzarella in the middle to finish. Serve alongside a simple green salad and big hunks of bread to mop the dressing. I hope you enjoy and let me know if you make it x

Featured

#AD | Cheasy vegan Mushroom pasta with @pastamorelli

a quick-and-easy midweek meal that’ll feed a family

Prep | a few mins

Cook | 8 mins

Serves | 4

INGREDIENTS

⁃ 300g pasta (I used @pastamorelli durum wheat semolina and wheat germ Strozzapreti pasta)

⁃ 300g closed cup mushrooms, thickly sliced (around 3 slices per mushroom)

⁃ 2tbsp extra virgin olive oil

⁃ 3tbsp vegan cream cheese

⁃ 75g vegan feta, crumbled

METHOD

Bring a pan of salted water to the boil then add the pasta. Cook according to packet instructions (around 8 mins for ‘al dente’)

While the pasta cooks, heat the oil in a large skillet over medium heat and fry the mushrooms for 3 mins each side, until nicely golden

Drain the pasta retaining 2tbsp of pasta water. Add the cream cheese, pasta water and seasoning to the pan and heat on low until the cheese has melted and is well combined, stir in the pasta to coat. Portion into serving bowls and top with the mushrooms and a sprinkling of feta. Absolutely delicious – enjoy x

PS. peas pair well with mushrooms so consider adding them for more depth of flavour (around 300g for this recipe)

PPS. thank you to the lovely people at @thesecretsanctumshop for organising everything

Featured

Smoky Ratatouille pasta

Looking for a fuss-free, Lip-smackingly good recipe? Then look no further… 😀

Prep | around 5 mins

Cook | 15 mins

Serves | 4

INGREDIENTS

250g penne

Smoky ratatouille:

2tbsp olive oil

1 carrot, peeled and diced

1 yellow pepper, diced

1 aubergine, diced

4tbsp tomato puree

Handful of cherry tomatoes, roughly chopped

2x large salad tomatoes, halved

1x 400g tin canned chopped tomatoes

1xveg stock cube with 400ml boiling water

1 tbsp smoked paprika

4tbsp reserved pasta water

Sea salt and freshly ground black pepper, to season

Topping:

Basil (freshly chopped or dried), sprinkle of

METHOD

Heat the oil on high in a large skillet or frying pan and fry the carrots, pepper and aubergine for 5 mins. Add the tomato purée and cook for a minute then tip in everything else and simmer for a further 10 minutes

While the vegetables cook, make the pasta (around 10 mins, see packet instructions), drain (retain 4tbsp of pasta water and add it to the ratatouille) and portion into serving bowls. Top with a sprinkling of basil and serve alongside a mixed salad and fresh bread to mop the sauce

I hope you enjoy and let me know if you make it x

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A summery soup with grandmas fried bread

Prep | 5 mins

Cook | 20 mins

Serves | 4

Soup:

2tbsp olive oil

1 brown onion, diced

2 carrots, peeled and diced

1 head of cauliflower, cut into florets, (reserve a couple of cooked ones to garnish)

1 head of broccoli, cut into florets (reserve a couple of cooked ones to garnish)

750ml low sodium vegetable stock

30g vegan Parmesan, cubed

Grandmas Fried bread:

4tbsp olive oil

2 slices of brown bread, crusts cut off, cut into large cubes

Method

Gently heat the oil in a large skillet and sauté the onion for 8 minutes until caramelised (don’t skip this step as it adds loads of flavour). Add the remaining vegetables and fry for 10 minutes. Stir in the stock and cook for a couple of minutes

While the vegetables cook, make grandmas fried bread. Heat the oil in a large frying pan for a few minutes then carefully add the bread and leave to fry for around 3 mins each side. Carefully check after around 2 mins to avoid the bread from catching. Remove from the pan, place on some kitchen paper and set aside

Add the vegetable stew and chease to a blender that accepts hot food or allow to cool. Half fill the blender (care: hot liquids splatter) and whizz for a few minutes until smooth. Repeat as necessary

Ladle into bowls then top with grandmas fried bread, some florets and a drizzle of oil

Featured

Cucumber salad with lentils, feta & parsley

as we’re into picnic season I thought I’d share a quick and delicious salad idea: this one was happily enjoyed on a rug in the garden ☀️ 😎

Prep | less than 10 mins

Serves | 4

INGREDIENTS

⁃ 3tbsp extra virgin olive oil

⁃ 1x 400g tin of pre-cooked lentils, drained

⁃ 1 cucumber, quartered then cut in to half inch think chunks

Topping:

⁃ Half a 200g pack of vegan feta, cut into half inch thick chunks

⁃ Good handful of flat-leaf parsley, rough-chopped

METHOD

Add everything but the topping to a large salad bowl and stir well to combine, crumble over with feta and scatter with parsley.

Serve with big hunks of bread and other salad-y bits ‘n’ bobs like a tomato salad. My recipe calls for four San Marzano tomatoes thinly-sliced then tossed in a dressing of 2tbsp olive oil & 1tbsp balsamic vinegar and scattered over with fresh basil leaves

This salad also works as a delicious make-ahead lunch or dinner bulked up with a diet-friendly quiche or pie

I hope you enjoy and let me know if you make it x

Featured

A summery salad of Griddled courgette with tomato, basil & chickpeas

tastes like it’s straight out of the Med…

Prep | 5 mins

Cook | 5 mins

Serves | 4

INGREDIENTS

⁃ Half a 190g jar of Sun Dried Tomato Antipasti

⁃ Pack of 2 courgettes, cut into ribbons with a potato peeler

⁃ A punnet (around 300g) of cherry tomatoes, cut in half

⁃ A small bunch of basil, leaves only

⁃ 400g tin of chickpeas

METHOD

Toss the courgette in 1tbsp of the antipasti oil then set under a hot grill for 5 mins, or until tender with some char. While it cooks, zap the chickpeas in the microwave (around 3 mins) then drain and add to a large salad bowl. Now make the dressing: whizz the basil with 2tbsp of the antipasti oil in your food processor and set aside. When the courgette’s ready add to the salad bowl with the tomatoes and antipasti and gently stir to combine then drizzle over with the dressing. Serve with big hunks of crusty bread, vegan cold cuts and chease. I hope you enjoy and let me know if you make it x

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A WARM Mediterranean SALAD OF SEARED Courgette & vegan HALLOUMI

This summery meal of just 5 ingredients is ready in 15 minutes!

Prep | 10 mins

Cook | 5 mins

Serves | 2

INGREDIENTS

1x broccoli, cut into florets

1x courgette, cut into thin sticks

1x 400g tin of quick-cook lentils

225g vegan halloumi, cut into cubes

Drizzle of extra virgin olive oil

METHOD

Heat a skillet on high-heat and sear the broccoli and courgette in a drizzle of extra virgin olive oil for 5 minutes; add the halloumi in the final 2 minutes. Meanwhile cook the lentils (around 3 minutes) then combine everything. Portion into serving bowls and serve alongside a simple green salad. I hope you enjoy and let me know if you make it x

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Chinese stir fry fakeaway

Ready as quick as a flash ⚡️ Can your takeaway deliver in under 10 mins?

Prep | less than 2 mins

Cook | 8 mins

Serves | 2

INGREDIENTS

⁃ 1tbsp sesame seed oil

⁃ 600g vegetable stir fry packet

⁃ 2tbsp hoisin sauce

⁃ 1x packet of quick-cook Jasmin rice

METHOD

⁃ Heat the oil in a wok then add the vegetables and cook according to packet instructions (around 5 minutes), stirring often. Add the sauce, stir well and cook for a further couple of minutes

⁃ While the vegetables are cooking zap the rice in the microwave according to packet instructions (around 2 minutes)

⁃ Portion out of the rice and top with the stir fry. To bulk up the recipe, add tofu or seitan cubes and cook as normal (maybe add a touch more sauce). I hope you enjoy and let me know if you make it x

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Marshmallow Crispies

Super-easy and fun to make; super-tasty to eat! 😋

Prep | 5 mins

Chill | around an hour

Makes | around 24 squares

Mindfulness Factors | quick & easy treat| 3 ingredients | 5 min prep | plant-based

RECIPE

⁃ 100g plant-based butter

⁃ 100g sugar-free marshmallows

⁃ 200g puffed rice cereal

METHOD

Place some parchment in a large baking tin

Melt the butter and marshmallows in a large saucepan (the extra space is needed to fold in the cereal) over low heat until fully combined then fold in the cereal

Spoon into your tin and press down firmly with a smaller baking tin or large glass tumbler (you may need to wet them if it’s very sticky)

Whack in the fridge for around an hour until set then cut either into squares (like mine) or bars. Decorate as you like (I suggest a drizzle of chocolate or scattered with your favourites treats) then stack on a large sharing platter (think I miss Tetris 🧱🕹👾)

Store in an airtight container at room temp for upto 3 days

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Simple sweet potato salad

INGREDIENTS

⁃ Pack of 2 sweet potatoes, peeled and cut into small cubes

⁃ 180g couscous & 250ml boiling water

⁃ Handful of sultanas, rough-chopped

⁃ Handful of basil, rough chopped

⁃ Sunflower seeds, to sprinkle (optional)

METHOD

⁃ Carefully add the sweet potato to a pan of boiling water and cook for 10-15 mins, or until tender then drain

⁃ Make the couscous while the veg cooks. Wash in a fine sieve then add to a large bowl with the sultanas and 250ml boiling water (or veg stock if you prefer). After 10 minutes fluff it up with a fork. If it’s too dry add 2tbsp water and 1tbsp olive oil and stir. Cover with a plate and fluff again when you are ready to serve

⁃ When the potatoes are ready add them to a serving bowl with the couscous, toss to combine and sprinkle over with the basil and sunflower seeds. If you fancy a more filling meal, simply add a drained 400g tin of barlotti beans. Serve this dish family-style alongside other salad-y bits’n’bobs. I hope you enjoy and let me know if you make it x

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#AD | Cheasy vegan Mushroom pasta with @pastamorelli

a quick-and-easy midweek meal that’ll feed a family

Prep | a few mins

Cook | 8 mins

Serves | 4

INGREDIENTS

⁃ 300g pasta (I used @pastamorelli durum wheat semolina and wheat germ Strozzapreti pasta)

⁃ 300g closed cup mushrooms, thickly sliced (around 3 slices per mushroom)

⁃ 2tbsp extra virgin olive oil

⁃ 3tbsp vegan cream cheese

⁃ 75g vegan feta, crumbled

METHOD

Bring a pan of salted water to the boil then add the pasta. Cook according to packet instructions (around 8 mins for ‘al dente’)

While the pasta cooks, heat the oil in a large skillet over medium heat and fry the mushrooms for 3 mins each side, until nicely golden

PS. peas pair well with mushrooms so consider adding them for more depth of flavour (around 300g for this recipe)

PPS. thank you to the lovely people at @thesecretsanctumshop for organising everything

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My super-easy fresh chopped salad

Keep it simple or zhuzh it up with the Asian-inspired dressing 😋…

Prep | 10 mins

Serves | 4

INGREDIENTS

⁃ 1/2 cucumber, diced

⁃ Pack of 3 mixed peppers, diced

⁃ 500g bag of carrots, peeled and diced

⁃ 3tbsp olive oil

⁃ 2tbsp white wine vinegar

METHOD

Add the vinegar to a large bowl and gradually mix in the olive oil. Prep the veg and add to the bowl as you go. To finish, toss the veg in the dressing to coat. For a super quick supper, serve with yesterday’s leftover pasta or couscous, alongside pre-made hummus

For an Asian-inspired alternative, swap the dressing for the following and serve with rice or noodles: 2tbsp rice (or apple cider) vinegar, 2tbsp lime juice, 2tbsp pure maple syrup, 1tbsp chopped coriander, 2tsp sesame oil, 1tsp chilli flakes, 1tsp salt, 1tsp sesame seeds

Either way, it’s a lovely refreshing salad that’s ideal to serve family-style on warm summer evenings. I hope you enjoy and let me know if you make it x

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Refined sugar-free Strawberry lemonade

the perfect drink for a sunny day ☀️🏖🍹🧊

Prep | 5 mins

Makes | 1 large or 2 small drink(s)

INGREDIENTS

⁃ 10 large strawberries (around 3tbsp strawberry purée)

⁃ 235ml (around 1 cup) of water

⁃ 1/2 tsp vanilla essence

⁃ 1tbsp pure maple syrup (or, to taste)

⁃ 1 lemon (2-3tbsp fresh lemon juice)

⁃ 12 mint leaves

⁃ 4 ice cubes

METHOD

Method 1 : long drink-style 🍹

⁃ Whizz the strawberries in a food processor for 15 seconds until you have a nice purée. Spoon into glasses, add everything else and stir well!

Method 2 : frozen smoothie 🧊

⁃ Add everything to the blender except a few mint leaves. Blend for 15-20 seconds until smooth. Pour into glasses and garnish with the mint leaves

Method 3 : frozen smoothie with plant-based milk 🥛

⁃ Everything as Method 2, but replace the water with your choice of plant-based milk and omit the lemon juice

Which one do you prefer? 🍹 ☀️🧊🤔

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#AD | ARTICHOKE ANTIPASTI PASTA WITH @PASTAMORELLI

a delicious midweek meal that’s ready in a flash ⚡️…

Prep | a few mins

Cook | 8 mins

Serves | 4

INGREDIENTS

⁃ 300g spaghetti (i used @pastamorelli Semolina Spaghetti)

⁃ approx 285g jar of artichoke antipasti (including 2tbsp of the olive oil)

⁃ approx 200g small jar of pitted green olives, olives-only

⁃ handful of walnut halves, rough chopped

⁃ handful of small basil leaves

METHOD

⁃ bring a pan of salted water to the boil then add the pasta and cook according to packet instructions (around 8 mins for ‘al dente’). Drain then toss in the antipasti oil. Portion out the pasta then dot the remaining ingredients around the plate. One of my favourite midweek meals, this fuss-free and super-tasty supper is ready from scratch in just 10 minutes! I hope you enjoy it x

PS. thank you to the lovely people at @thesecretsanctumshop for organising everything

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Ultimate vegan chocolate cookie

do you (a) dunk it (b) lick it (c) nibble it? 🤤…

Prep | 10 mins

Cook | 10 mins

Chill | approx 15 mins

Makes | 5 large cookies

INGREDIENTS

Cookie dough:

⁃ 75g coconut flour

⁃ 100ml maple syrup

⁃ 55g coconut oil, melted

Chocolate coating:

⁃ 65g vegan milk chocolate chips, melted

⁃ 1tsp coconut oil, melted

METHOD

⁃ Preheat your oven to 180C then line a baking sheet with parchment

⁃ Add the flour to a medium mixing bowl followed by the maple syrup and melted coconut oil. Stir with a spatula for around a minute or until you have a moist sticky dough

⁃ Cover with a dishcloth and leave at room temp for 5 mins so everything binds together nicely

⁃ Take around 2tbsp of the dough and gently roll it into a ball in the palm of your hand then place it on a baking tray lined with parchment and gently pat it down to around 2 inches in thickness. Repeat for all cookies. Bake for around 10 mins or until they’re light-gold in colour

⁃ Carefully transfer to another lined baking sheet and freeze for 10 mins to set

⁃ Place the chocolate coating ingredients in a small bowl and zap in the microwave for 30 seconds. Stir and zap again if needed until fully melted

⁃ Grab the cookies out of the freezer, drizzle with the chocolate then return to the freezer until the chocolate is set (around 5 mins). I hope you enjoy and let me know if you make it x

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Wonderfully-crumbly vegan shortbread

it goes down well with a cuppa!

Prep | 10 mins

Cook | 10 mins

Cooling | approx 15 mins

Makes | 5

INGREDIENTS

⁃ 75g coconut flour

⁃ 100ml maple syrup

⁃ 55g coconut oil, melted

METHOD

⁃ Preheat your oven to 180C then line a baking sheet with parchment

⁃ Add the flour to a medium mixing bowl then the maple syrup and melted coconut oil. Stir with a spatula for around a minute or until you have a moist sticky dough

⁃ Cover with a dishcloth and leave at room temp for 5 mins so everything binds together nicely

⁃ Take around 2tbsp of the dough and gently roll it into a ball in the palm of your hand. Either leave as-is or gently push through a small scone cutter (like I did) to give it a neater finish. Prick halfway through with a fork for that iconic shortbread look and bake for around 10 mins or until they’re light-gold in colour

⁃ Cool on the tray for 10 mins then transfer to a wire rack to fully cool. Enjoy with a freshly brewed cuppa x

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Wickedly smooth Vegan Ice Cream

Summer’s here!…☀️ 🍦 😀

Prep | 10 mins (plus chilling & freezing)

Makes | 8 servings

INGREDIENTS

⁃ 4x ripe bananas, peeled, chopped and frozen

⁃ 400ml can of coconut milk, chilled, cream-only

⁃ splash of plant-based milk (your choice), chilled

⁃ 2tbsp peanut butter

topping:

⁃ maple syrup, drizzle of

⁃ granola, sprinkle of

METHOD

⁃ 24 hours in advance: peel the bananas, cut into large chunks (approx 2 inches) and pop on a tray in the freezer. once frozen (around 4 hours) place in freezer bags and freeze overnight. at the same time, chill your coconut & plant-based milk

⁃ the next day, open your coconut milk and scoop out the cream (save the milk for another recipe). add to a blender along with the banana, peanut butter and splash of plant-based milk (to loosen the mixture and help with the blend). Blend on high for around 3-5 mins until deliciously smooth. add more milk as necessary

⁃ enjoy straight away as soft serve or freeze overnight for scoop-able

⁃ if you’re freezing, add to an airtight container and leave in the freezer for at least 12 hours. Thaw at room temp and dive in 😋 enjoy x

PS. watch the ‘how to’ reel on my insta 😉

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Lip-smackingly good Ratatouille

this is a really versatile dish…sometimes i’ll have it for breakfast, with sourdough to mop the sauce…at dinner, i’ll serve it family-style alongside couscous and hummus…other times, i’ll add it to spaghetti for a lovely quick meal…how do you eat yours?…

Prep | 10 mins

Cook | 15 mins

Serves | 4

INGREDIENTS

2 aubergines, grilled then diced

chopped veg, grilled:

⁃ 1x pack of 3 mixed peppers, cored then diced

⁃ 250g cherry tomatoes, halved

⁃ 250g closed cup mushrooms, halved

⁃ 1tbsp olive oil, to drizzle

sauce:

⁃ 1x 400g tin of chopped tomatoes

⁃ 1x 400g tin of barlotti beans

⁃ 3tbsp tomato purée

⁃ 1 heaped tsp of oregano

⁃ 1 bay leaf

⁃ salt and freshly ground black pepper, to season

⁃ 100ml of cold water, to thin the sauce (optional)

garnish:

⁃ a drizzle of extra virgin olive oil

⁃ 30g vegan feta, crumbled

METHOD

⁃ Add some foil to your cooker grill plate then scatter over with the chopped veg and a drizzle of oil. prick the aubergine all over and add too. grill for 15 mins, or until the aubergine is soft

⁃ while the veg is grilling, add the sauce ingredients to a medium pan, bring to the boil then simmer until the grilled veg is ready

⁃ once cooked, allow the aubergine to cool a little then slice in half and make three or four cuts lengthways in each half (you’re aiming for 1cm wide strips), peel away the strips and dice them. add to the sauce with the rest of the grilled veg and stir well

portion into individual ramekins, add a drizzle more oil and dot with crumbly vegan feta…absolutely delicious – enjoy! x

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#ad plant-based sushi 🌱 with #gifted @fullgreen.official

PLANT-BASED SUSHI | riced cauliflower with carrot, cucumber & marinated aubergine wrapped in char-grilled leaves

Prep | 10 mins

Cook | 20 mins

Serves | 4

INGREDIENTS

⁃ 1x 200g packet of riced cauliflower (I happily used the gifted Fullgreen Riced Cauliflower because the packet says that it’s ‘100% plant based’ – see photo below)

⁃ 2 small aubergines, grilled

⁃ 1 carrot, peeled and cut into thin sticks

⁃ 1/2 cucumber, cored and cut into thin sticks

sushi rice seasoning:

⁃ 1tbsp apple cider vinegar

⁃ 1/4tsp maple syrup

⁃ 1/4tsp fine sea salt

sushi wrapper:

⁃ 1tbsp extra virgin olive oil

⁃ 1x head of romaine lettuce, leaves only (makes around 4 large and 4 small wrappers), grilled

aubergine marinade:

⁃ 1tbsp sesame seeds, toasted for 3 mins in a dry pan (allow to cool)

⁃ 2tbsp soy sauce

⁃ 1tbsp maple syrup

⁃ 1/2tsp harissa spice

METHOD

⁃ set your grill to high and prick the aubergine all over. grill for 20 minutes until softened and charred on the outside. set aside to cool

⁃ while the aubergine cooks, make your sushi rice and sushi wrapper…

⁃ for the rice, whisk the sushi rice seasoning ingredients in a small bowl. zap the riced cauliflower in the microwave (around 2 mins) and allow to fully cool. gently fold the seasoning into the rice, taking care not to mash the grains. set aside

⁃ for the wrapper, place the romaine leaves on some foil with the outer leaf facing up, drizzle over with olive oil and grill for around 5 mins or until softened with some char. set aside to cool

⁃ in a small bowl, whisk the aubergine marinade

⁃ once cooled, slice the aubergine in half and make three or four cuts lengthways in each half (you’re aiming for 1cm wide strips). make an incision one end and pull the aubergine away from the skin. place the strips in the marinade

⁃ to build the sushi, place the romaine leaf lengthways, char-side down, on a large chopping board or plate. add the sushi rice and spread it evenly, leaving a 1cm border. press the rice down with the back of a spoon. arrange the aubergine, carrot and cucumber in a line down the middle. start to roll taking the leaf closest to you and roll over the ingredients and away from you. squeeze tightly as you roll. when you get to the other end, dip your finger in water and brush the border to make the seal and finish the roll. repeat with the remaining wrappers

⁃ once rolled, use a sharp knife to cut into 1cm slices

⁃ arrange on a serving platter with pickled ginger and wasabi and watch everyone hoover them up! The umami from the grilled romaine leaves is so good! 🤤…

PS. thank you to the lovely people at @fullgreen.official for the gifted bits’n’bobs 👍

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A summery Red PEPPER & RICOTTA vegan TART

for a light bite, try this lovely vegan red pepper tart alongside a simple green salad ☀️ 🌱 😋

Prep | 5 mins (while the pastry cooks)

Cook | 15 mins

Serves | 2

INGREDIENTS

• 2tbsp olive oil

• 1 red onion, finely sliced

• 2 mixed peppers, cut into thin strips

• 2 garlic cloves, minced

• 10 cherry tomatoes, halved

• Basil leaves, handful of, rough-chopped

• Vegan Ricotta, 4 spoonfuls of

• Dried chilli flakes, pinch of

• Vegan puff pastry, sheet of

METHOD

• Preheat your oven to 220C (200C Fan)

• Unroll the pastry and place on a baking sheet. Score a 1cm border all around the edge and prick the middle a few times with a fork. Bake for 15 mins

• Prepare the filling while the pastry cooks. Heat the oil in a large skillet or frying pan and add the onion and peppers with some seasoning. Cook for 5 mins or until largely softened. Add the garlic and tomatoes and cook for a further 5 mins. Stir through the basil leaves and season again

• Place the pastry onto a large serving dish and arrange the veg in the middle. Scatter with chunks of vegan ricotta and sprinkle with chilli flakes. Serve with a simple green salad. Absolutely delicious – I hope you enjoy! x

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Plant based burger

with just three ingredients these grilled portabello & pepper stacks are super easy to make 👍…delicious as a breakfast sandwich or as a main meal alongside sweet potato fries 🤤…

Serves | 2

Prep | less than 5 mins

Cook | around 10 mins

INGREDIENTS

4x large portabello mushrooms, stalk removed, grilled whole

3 mixed peppers, quartered and grilled

1tbsp extra virgin olive oil, to drizzle

METHOD

set your grill to high and place some foil over your rack. add the mushrooms and peppers, drizzle with a little extra virgin olive oil and grill for 5 mins each side, until the pepper is tender. allow to cool enough to handle then build your stack. the mushroom goes on the top and bottom and the pepper is stacked in the middle. how high can you stack it?!…enjoy x

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Colourful summer salad

the weather’s looking hot in the UK ☀️ so how about some cool salad ideas?… this is a lip-smackingly good vegan tricolore 🌱 😋

Serves | 4

Prep | 10 mins

INGREDIENTS

250g Rosa Verde Salad

1 ripe avocado, sliced into long strips

200g tofu, drained and cubed

250g cherry tomatoes, halved

Large handful of fresh basil leaves, rough chopped

METHOD

Arrange a bed of salad leaves in a large salad bowl. Add the avocado evenly around the bowl and dot the tofu and tomatoes beside the avocado. Scatter over with basil, season and drizzle with some extra virgin olive oil…delish! I hope you enjoy x

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Devilishly CREAMY VEGAN POTATO SALAD

the weather’s looking hot in the UK so how about some cool salad ideas?… this one’s a winner with barbecue food 🔥😋…

Serves | 4

Prep | 5 mins

Cook | 15 mins

INGREDIENTS

750kg baby new potatoes, halved and cooked

Dressing:

2tbsp mayonnaise (vegan or diet-friendly)

1tbsp Dijon mustard

2tbsp extra virgin olive oil

1/2 tbsp lemon juice

Salt and freshly ground black pepper, to season

Garnish:

fresh parsley, finely chopped

handful of peas, cooked

METHOD

prepare the dressing while the potatoes cook in salted boiling water for 15 mins until tender. place everything in a salad bowl and lightly toss to combine. scatter with a handful of peas and freshly chopped parsley. serve alongside barbecue food or picnic-style with vegan sausage rolls and coleslaw. absolutely delicious – enjoy! x

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Spinach + clementine | salad

this little beauty is so quick & easy to prepare…

…with just 5 ingredients this salad’s a cinch… serve it with things like couscous, hummus and grilled veggies for a colourful light dinner…enjoy x

Prep | less than 5 mins

Serves | 4 (as a side salad)

INGREDIENTS

100g spinach leaves, washed

2 clementines, segmented

5 walnut halves, rough-chopped

dressing:

1tbsp extra virgin olive oil

any leftover clementine juice

1tsp maple syrup

Salt and pepper, to season

METHOD

Whisk the dressing ingredients in a small bowl until emulsified then set aside

Arrange the spinach leaves in a large bowl then top with the clementine segments and chopped walnuts. Drizzle over with the dressing and toss to combine. Serve family style alongside other salad-y bits and bobs and tuck in! x

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platinum jubilee vegan lemon drizzle loaf cake 🇬🇧

put the kettle on for a brew!…

Prep | 10 mins

Cook | 45 mins

Makes | around 10 slices

INGREDIENTS

Batter:

Dry ingredients:

⁃ 125g sugar (I use a sugar substitute; check your packet for substitution measurements)

⁃ 275g gluten-free self raising flour

⁃ 1tsp baking powder

⁃ zest of 2 lemons

⁃ 1tbsp poppy seeds

Wet Ingredients:

⁃ 100ml vegetable oil, plus extra to oil the tin

⁃ 175ml cold water

⁃ Juice of 1 lemon

Drizzle:

⁃ 100g sugar (as above)

⁃ Juice of 1 lemon

Frosting (optional):

⁃ 250g vegan cream cheese block

⁃ 50g sugar (as above)

METHOD

⁃ Preheat your oven to 180c (fan)

⁃ Oil a 2lb loaf tin

⁃ Mix the dry ingredients in a bowl then pour in the wet ones and mix until smooth

⁃ Pour into the loaf tin and bake on the middle shelf for 45 mins, or until a skewer comes out clean (note: cover with foil after 25 minutes to prevent the top from burning)

⁃ Now make the toppings. Gently heat the drizzle ingredients in a saucepan until the sugar dissolves. Mix the frosting ingredients with a fork until thickened (a couple of mins). Set both aside

⁃ As soon as the cake’s out of the oven prick all over with a skewer and pour over the drizzle. Cool in the tin for 10 mins then transfer to a wire to fully cool

– Once cooled, spoon over with frosting then take a slice and enjoy with a cuppa! X

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A Delicious Cream Tea with vegan cream

mmm…

Prep | 10 mins

Cook | 20 mins

Makes | 8-10 scones

(timings are for shop-bought jam)

Mindfulness Factors | vegetarian | gluten-free | cane sugar-free | 30 min cake

INGREDIENTS

Scones:

• 450g gluten-free self-raising flour

• 2tsp baking powder

• 50g equivalent sugar substitute*

• 2 oz sultanas (optional)

• 85g butter, at room temperature

• 2 eggs

• 230ml milk

Vegan Cream:

• 25g equivalent sugar substitute*

• 125g vegan cream cheese

Strawberry Jam:

• 200g strawberries, diced

• 1tbsp water

• 1tbsp equivalent sugar substitute*

*check substitution measurements on your packet

METHOD

If you’re making the jam, bring the strawberries and water to the boil in a saucepan with the lid on and simmer for 15 mins. Mash with a fork then cook on low for 30 mins until reduced by around a half. Add the sugar substitute to taste. Set aside to cool

For the scones, mix the eggs and milk and reserve 2tbsp to glaze the scones before baking. Place some parchment paper on a large baking tray and use a little butter to stick down the corners. Add the flour, baking powder and butter to a food processor and blend to a crumble. Add the sugar substitute and sultanas. Get your eggy-milk handy, start the food processor and slowly add the milk in a thin drizzle and process to a sticky dough. Lightly dust a 5cm scone cutter with flour, place it on the baking tray and spoon in the batter. For regular scones, fill around three-quarters full. For tall ones, fill to around 1cm over the top. Hold the cutter just above the tray and press down with the spoon to release the scone to the tray (takes a bit of effort! work around the cutter with the spoon). Repeat to make 8 large scones or 10 regular ones. Glaze with the eggy milk

To cook the large ones (like in my photos), bake them for 10 mins in the centre of the oven to get that lovely golden colour. Then cover with parchment and cook for around another 10 minutes, to fully cook the centre. If you’re making regular-sized ones simply cook uncovered for 10-15 mins. When the scones are ready, allow them to cool on a wire rack covered with a clean tea towel

While the scones cook, make the vegan cream. Whizz the ingredients with an electric whisk on high until thickened (a couple of mins) and set aside for later

Cut the scones in half and spread thickly with cream, followed by a dollop of strawberry jam. Serve the tea, hot, and the scones, warm. Absolutely delicious – enjoy x

PS. before you go, do you prefer cream or jam first on your scone? 🤔 😋