Cacao and coconut balls

(makes 6)

90g prunes

30g ground almonds

1 tbsp desicated coconut (plus extra for coating)

1 tbsp cacao powder

Method

• In a food mixer, blend prunes, ground almonds, cacao powder and coconut together.
• Shape mixute into 6 evenly sized balls and coat with extra coconut.
• Chill balls in fridge for 2 hours before eating.

Back to top

Crown Pumpkin Soup

Thanks to Nelson for this recipe!

(serves 4)

1 crown pumpkin, or part of a crown pumpkin

1 large Spanish onion

garlic, 3 or 4 cloves

1 sweet potato

2 tsp tomato puree

1 tsp thyme

1 pint vegetable stock

(optional) a small amount of ginger

(optional) 100g red split lentils

salt & pepper to taste

Method

• Slice the pumpkin into chunks, but be careful how you do this, as the skins can be quite tough, and the insides slippery.
• Place in an oiled roasting tin on around gas mark 6, and roast until they are soft (prob about 45 mins -hour). Take out and leave to cool down a bit. Once cool enough to handle, peel off and discard the outer skin.
• In a saucepan, heat some oil on a low-medium setting. Finely chop the onion, and saute until soft and transparent. Slice a sweet potato into small chunks, and lob that into the pot, along with the garlic (peeled and chopped), thyme (around 1 - 2 tsp). If you're adding ginger, add this too. Sweat this for a few minutes.
• Add the stock, a small amount of tomato puree (prob no more than a tbsp), and the salt and pepper. Bring to the boil, then cover and simmer for 40 mins or so.
• Blend the soup with a hand blender, heat for a few more minutes, then serve.

Back to top

Genoa cake

Thanks to Nelson for this recipe!

310g wholemeal self-raising flour

30g soya flour

1 tsp cinnamon

1/4 tsp nutmeg

pinch of salt

70g soya or sunflower dairy free spread

170g golden caster or soft brown sugar

75g ground almonds

50g currants

100g sultanas

125g raisins

25g mixed peel – chopped

100g glacé cherries, halved - morello if possible (can vary proportions, but ensure fruit adds to around 400g)

finely grated rind of 2 lemons / oranges

320ml soya milk (or you can use oat milk, rice milk, or coconut milk)

1 tsp almond essence

2 tsp bicarbonate soda

Handful of flaked almonds

3 tsp apricot jam

Method

• Sift flour, salt, cinnamon, and nutmeg in to a large mixing bowl, then rub in the dairy free spread.
• Stir in the sugar, ground almonds, currants, sultanas, raisins, mixed peel and cherries.
• Add the lemon/orange rind and give it a good stir.
• Add all but 4 tbsp of the soya milk, add the almond essence and stir lightly.
• Heat the remaining soya milk in a pan or microwave so it is warm but not boiling, you should be able to touch it without burning your finger.
• Pour on to the bicarb and then stir it thoroughly into the mixture, without actually beating.
• Put cake mixture into a lined 7 3/4 inch diameter tin, smooth and slightly hollow out centre.
• Sprinkle the flaked almonds on top.
• Bake at about gas mark 4 (160 fan oven) for an hour, then turn down to gas mark 3 (140 fan oven) for a further 30 - 35 minutes. Check with a skewer that it is done. THe skewer should come out clean.
• Leave the cake to cool.
• Heat the apricot jam in a small pan over a low heat with a little water. Brush the top all over with the warm apricot jam.
• Wrap the cake in greaseproof paper and store in an airtight container or tin.

Back to top

Gingered Lentils

(serves 4)

250g red split lentils

1 chilli, diced

1 small piece of ginger, chopped

2 cloves of garlic, crushed

1 medium onion, chopped finely

creamed coconut (optional)

Method

• Place lentils in 800ml cold water and bring to the boil. Reduce to simmer and stir occasionally. If at any point the lentils appear to stick to the bottom of the saucepan, remove from heat briefly, give the lentils a stir to remove them from the bottom of the pan and then return to the heat.
• While lentils are cooking, fry the onion unitl softened. When softened add the chilli, ginger and garlic and continue to fry over a low heat for 2-3mins.
• Add the onion mixture to the lentils and continue to simmer the lentils.
• If required, add the creamed coconut to the mixture and continue to simmer the lentils until the creamed coconut has melted.
• Once the lentils have broken down and have a creamy texture, the dish is ready to serve.

Back to top

Great-Grandad's Tea Loaf

1 cup sultanas

1 cup currants

1 cup sugar

7g dairy free butter or margarine

1 cup of cold tea

1 level tsp bicarbanate of soda

pinch of salt

egg replacement, e.g., Orgran (equivalent to 2 eggs)

2 cups self-raising flour (white or wholemeal)

Method

• Grease and line a loaf tin.
• Place all ingredients in one pot, boil for 10 minutes and then leave to cool. Take care not to leave the mixture for too long as it will begin to set.
• When cooled, add egg replacement and flour.
• Mix well with metal spoon and place in the loaf tin.
• Bake for 1 hour at 160°C, 140°C (fan), gas mark 3.

Back to top

Peach Zinger Smoothie

Thanks to Nelson for this recipe!

1 ripe banana

1 tin sliced peaches (in juice)

Juice of 1 lime, squeezed

1/2 teaspoon vanilla essence

100ml soya milk or milk of your choice

A squirt (about 1 tablespoon) of agave syrup

Method

• Put all ingredients into a jug, and blend with a hand blender until smooth. Enjoy!

Back to top

Pesto

60-70g walnuts, cashew nuts or pine nuts

100g basil

1 clove garlic

1/2 tsp salt

2 tbsp nutritional yeast

freshly squezed lemon juice (optional)

9 tbsp olive oil

Method

• Lightly toast walnuts/ cashews/pine nuts. Leave to cool
• Blend all dry ingredients together.
• Add olive oil (and lemon juice if using) and continue to blend until the mixture forms a paste.

Back to top

Roasted walnut and orange balls

(makes 6)

90g prunes

30g ground almonds

zest of 1 small orange

2 tsp of orange juice

1 tbsp cacao powder

40g walnuts

Method

• Roast walnuts in the oven on a low heat for 5/10 mins.
• In a food mixer, blend prunes, ground almonds, cacao powder, orange zest and juice together.
• Chop walnuts into small pieces and add 1/3 of nuts to the mixutre and mix well.
• Shape mixute into 6 evenly sized balls and coat with the remaining walnuts.
• Chill balls in fridge for 2 hours before eating.

Back to top