Recipe: A quick cooling dessert within 5 minutes

The bonus to this dessert is it includes fresh fruit. Thus giving it a 'healthy' aspect! 

This recipe serves 2.

Ingredients for a vegan cooling dessert

• 4 scoops of Vanilla Swedish Glace
• 2 handfuls of fruit - we used raspberries but you could use other fruits, such as, strawberries, pineapple and blueberries

How to make a vegan cooling dessert

1. Put some scoops of vegan ice cream in a bowl
2. Put the fruit in a small blender
3. Blend the fruit
4. Pour the blended fruit over the ice cream
5. Serve and enjoy

Recipe: Cheese on toast with pesto within 10 minutes

Here's another quick recipe for something warm, quick, filling and tasty.

This recipe serves 2.

Ingredients for vegan cheese on toast with pesto

• 4 slices of brown bread - I use Hovis because I know it doesn't have any non-vegan ingredients
• About 10 strips of sliced vegan cheese - I used Cheezly Pepperjack style
• 2 large tomatoes
• 2 fresh chillies
• Salt
• Pepper
• Vegan pesto

How to make vegan cheese on toast with pesto

1. Put some slices of bread under the grill for a few minutes
2. When they're a little cooked i.e. not anywhere near fully toasted, spread the pesto on the toast
3. After about 30 seconds, add the of cheese
4. Chop the tomatoes and add it to the toast when the cheese has begun to melt
5. Add the chopped chillies when the tomatoes have cooked a little
6. Add salt and pepper to taste

Recipe: Vegan sausages on a bed of salad made within 15 minutes

This is a yummy quick meal that includes a mixture of hot and 'cooler' items.

With this dish, I made it so that there was more salad than sausage.

This recipe serves 2.

Ingredients

• 1/2 a small lettuce
• 2 or 3 large handfuls of Wild Peppery Rocket
• 10 cherry tomatoes
• 1/2 a cucumber
• About 200g of bean sprouts
• 2 vegan sausages
• Salt
• Pepper

Method

1. Wash, drain and chop some lettuce 
2. Lay the lettuce on a plate
3. Add some rocket
4. Scatter some cherry tomatoes on top
5. Add some sliced cucumber
6. Sprinkle some bean sprouts
7. Lightly cook the vegan sausages in a pan
8. Chop them into suitable pieces and add them to the salad
9. Add salt and pepper to taste

Recipe: Quinoa served with tofu and broccoli cooked in soya sauce

This recipe makes a quick, simple and delicious dish. Whenever I make dishes with for example, quinoa, pasta, cous cous, I load it up with vegetables. I find this lighter on the tummy, healthier and feel more content afterwards.

This recipe serves 2.

Ingredients

• 1 cup of quinoa
• Salt
• About 150g of Tofu
• 1/2 a small broccoli
• Coconut oil
• Soy Sauce

How to make the quinoa

1. Measure the dry quinoa
2. The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa will make about 3 cups of cooked quinoa
3. Rinse the quinoa under cold water and drain - it’s handy to use a fine mesh sieve for rinsing it
4. Put the rinsed quinoa into a saucepan and add cold water - the quinoa to water ratio is 1:2, so use 2 cups of water for every cup of quinoa
5. If you wish to give it a subtle flavour, add some vegetable stock to the water
6. Add a little salt
7. Cover and boil
8. As soon as it starts to boil, turn the heat down and put the lid over the pan so that's it isn't fully covering it - this will stop it boiling over
9. Simmer for 15-20 minutes - the quinoa becomes transparent when it’s cooked, except for a little spiral sprout
10. If the quinoa is tender but there’s excess water in the bottom of the saucepan, leave the lid off completely for a few minutes until the water evaporates
11. When it's done turn off the heat, put the lid on and let sit for about 5 minutes
12. Use a fork to fluff up the quinoa and then serve it up

How to make the vegetable part of this dish

1. Chop some Tofu
2. Chop some broccoli
3. Put a bit of oil in a wok
4. Add the broccoli first
5. Add some soya sauce
6. Let it cook with the lid on using a medium/high heat
7. Add the Tofu when the broccoli  is half done
8. Mix and add to the plate of quinoa