Recipe of The Week for Nowruz -Persian New Year
Yogurt with Cucumber from The Legendary Cuisine of Persia The Legendary Cuisine of Persia The cucumbers are very tiny and tasty in Iran. Almost seedless, they are in season from March to December and have such a delicate flavour that they are often served as fruit. Peeled and salted, …
Recipe of The Week – Cheese Sauce for Nachos
Taken from Homemade Vegan Cheese, Yoghurt and Milk, this is a quick half-term vegan treat. Ingredients 250 ml almond milk 1-1½ tbsp cornflour 30 ml neutral tasting vegetable oil 1 small clove garlic, crushed 6 tsp yeast flakes 1 tsp tomato purée ½ tsp barley miso ½ tsp mustard ½ tsp …
Something a bit different for Valentine’s Day
Pumpkin Seed and Cashew Cheese From our newest title Homemade Vegan Cheese, Yoghurt and Milk Ingredients 100 g pumpkin seeds 100 g cashew nuts ½ tsp Himalayan salt 50-60 ml rejuvelac* 1 tbsp pumpkin seed oil Makes about 350 g Soak the pumpkin seeds and cashew nuts overnight in water. …
Recipe of The Week – Carrot Mug Cake and Cream Cheese
How about something sweet and quick to tempt you over the weekend? Taken from World Vegan. Carrot Mug Cake and Cream Cheese What could be more comforting than a freshly baked cake? But we don’t always have time to make them. Luckily, this delicious snack is ready in just a few …
Recipe of the Week – Lunar New Year Treat
Inspired by the Lunar New Year, this week’s recipe is taken from World Vegan. Baozi: Steamed buns stuffed with mushrooms and kimchi Baozi, a popular Chinese snack, has become the new trend in modern international street food. On the face of it, there’s nothing exceptional about these little stuffed steamed buns. …
Recipe of the Week for Burns Night from our archives
Pan Haggis taken from Seasonal European Dishes by Elisabeth Luard An alternative to the traditional “Trenching of the Gushing Entrails ” of the poet. Start 2 hours before. Serves 4. Ingredients 500g pig’s or lamb’s liver 600ml water Salt and pepper 1 teaspoon dried thyme 3 medium onions skinned and …
Recipe of The Week – Pressed Fruit Bars
Why not try these fruit bars to replace your mid-morning snack? Taken from Le Cordon Bleu Confectionery School For 12 Pressed Fruit Bars Preparation time 30 mins Drying time 1 hour Refrigeration time: 30 mins Ingredients 295g dried pitted dates 30g dried apricots 30g dried cranberries 35g rolled oats 40g hazelnuts …
Recipe of The Week -Peanut Butter and Chocolate Chip Banana Bread
Why not try this for Veganuary? from World Vegan Gluten-Free Makes one large loaf (about 10 servings) Prep time 15 mins Cooking time 1 hour Resting Time 1 hour 30 minutes 3½ tbsp coconut oil 125 ml almond milk 1 tbsp cider vinegar 3 very ripe bananas + 1 not …
Recipe of the Week- Stuffed Dates
Looking for a sweet festive treat? Then why not try this recipe from Le Cordon Bleu Confectionery School? For 12 stuffed dates Preparation time 25 minutes INGREDIENTS 12 large dried dates 260g almond paste 3-5ml flavouring of your choice (orange blossom water or rose water for example) 1 drop pistachio green …
Recipe of the Week – Chocolate Gingerbread Ice Cream
This week’s recipe is taken from The Vegan Ice-Cream Bible and is for anyone who is looking for inspiration for a Christmas dessert whilst keeping it vegan! Chocolate Gingerbread Ice Cream INGREDIENTS Gingerbread spice 8 g ground cinnamon 2 g ground cloves 2 g ground cardamom 2 g ground aniseed 1 g …
