Recipe: Open top sandwich within 10 minutes

This can be a quick, tasty and healthy snack or light meal.

This recipe serves 2

Ingredients for a vegan open top sandwich

• 4 slices of granary wholemeal bread - we used Hovis because it's vegan, soft and has a nice taste
• houmous
• 1/2 a small cucumber
• 1 Taifun Tofu Wiener
• 8 cherry tomatoes
• Salt
• Pepper

How to make a vegan open top sandwich 

1. Get a slice of bread
2. Spread houmous on it
3. Add the sliced cucumber
4. Chop the Taifun Tofu Wiener
5. Add slices of the Wiener
6. Slice the cherry tomatoes in half
7. Finish with a cherry tomato
8. Garnish with salt and pepper

Open top sandwich

Recipe: Crispy Kale within 20 minutes

I've not made vegetable crisps before but I'd definitely do it again. These Kale crisps turned out to be quite moreish.

This recipe serves 2.

Ingredients for crispy kale

•    100g of curly kale – remove thick stems
•    5 squirts of sunflower oil
•    1/2 teaspoon of salt

How to make crispy kale

1.    Preheat the oven to 300 degrees Fahrenheit
2.    Wash and dry the kale
3.    Spray the sunflower oil on an oven tray
4.    Put the kale in the oven tray
5.    Swish it around so the oil goes on the leaves
6.    Turn them over to ensure there's a little oil all over the kale
7.    Sprinkle salt on it and mix further
8.    Put the tray in the oven for about 10 minutes and then turn the kale over
9.    Cook for another 5 – 10 minutes or until they're crispy enough for you

Recipe: Creamy lemon dressing within 5 minutes

Ingredients for vegan creamy lemon dressing

• 5g of Rapeseed oil - also known as Canola oil
• 5g of Lemon juice
• 5g of Tahini
• Salt
• Pepper

How to make vegan creamy lemon dressing 

1. Put all of the ingredients into a container which can be shaken without creating a spillage.
2. Shake vigorously until the dressing emulsifies and becomes creamy.

Recipe courtesy of Constantin. Translation courtesy of Sarah.

Recipe: Sugar-Free Hazelnut Spread

This recipe makes approximately 1 1/2 cups

Ingredients for hazelnut spread

• 1 cup organic hazelnuts - roasted
• 2 teaspoons of pure vanilla extract
• 3 tablespoons of organic cacao powder
• 3 tablespoons of pure maple syrup
• 1/2 cup of almond milk
• 1 tablespoon of organic coconut oil
• 1 pinch of sea salt

How to make vegan hazelnut spread

1. Preheat the oven to 400°F
2. Lay out the hazelnuts onto a baking sheet and pop in the oven for ten minutes
3. Watch them carefully as oven temperatures vary and these can go from perfectly fine to burnt quickly
4. Remove hazelnuts from oven
5. Using your fingers or a paper towel, remove skins from hazelnuts - they will come off easily but it doesn't need to be perfect
6. Place the hazelnuts in a food processor
7. Process at high speed for 2-3 minutes until you have a paste
8. Add coconut oil and process for another minute, until it looks smooth
9. Add all remaining ingredients, process for another 2-3 minutes until you have a creamy texture
10. At this point it will be quite thin and liquidy
11. Place it into a jar (I use mason jars) and refrigerate for one hour
12. Remove from fridge and it will be a spreadable texture

If you store this in the pantry, it will remain fresh for about 2 weeks. I like to make it in small batches so we never get to the point that it’s gone bad because we didn't use it quickly enough.

Use the spread on your favourite baked goods, fresh fruit (like apple slices) or on sprouted grain bread.

Recipe and photo courtesy of Sophia.

Recipe: Unleavened Fougasse with Rosemary

Fougasse is a traditional Provençal flattish bread which is similar to Focaccia. This recipe serves 1

Ingredients for vegan unleavened Fougasse

• 100g of wheat flour
• 4g of Baking powder
• 10g of Olive oil
• 50g of water
• 0.5g of Rosemary
• 0.5g of salt

How to make vegan unleavened Fougasse

1. Mix the flour, salt and baking powder together in a large bowl
2. Add the water and oil and mix vigorously until you are able to form the dough into small balls
3. Flatten out the balls of dough on a flat surface
4. Oil them on both sides and sprinkle with the rosemary
5. Bake them on a floured baking sheet for 25 mins, or more if a crisper crust is desired

To create a leaf pattern in the bread use a sharp knife or pastry scraper to create a slit down the middle of the bread, as well as, five slits on either side of it. Carefully separate the slits open to create a more prominent design.

Recipe courtesy of Constantin. Translation courtesy of Sarah.

Dr. Neal Barnard discusses the benefits of a plant-based diet

This video is about 9 minutes long. I consider it short for the amount of easily digestible information he covers.

Definitely worth watching.

Some points worth listening out for:-

• Diabetes
• Alzheimer's Disease
• Allergies
• Arthritis

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“Vegan diet reverses diabetes symptoms. Peo­ple that ate a low-fat vegan diet, cut­ting out all meat and dairy, low­ered their blood sugar more and lost more weight than peo­ple on a stan­dard Amer­i­can Dia­betes Asso­ci­a­tion diet.”
- Mag­gie Fox