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: Kale and Courgette Soup within 35 minutes

This creation is healthy, doesn't take long and it went down a treat when I served it as a dinner party recently. :)

This recipe serves 4 - 6 people. 

Ingredients for vegan kale and courgette soup

•    200g of kale
•    1 tablespoon of olive oil
•    1 small courgette – cut into medium sized cubes
•    1 cube of stock – dissolved in 500 ml of water
•    1 teaspoon of caraway seeds
•    1 teaspoon of coriander seeds
•    1 teaspoon of cumin seeds
•    2 handfuls of broccoli florets
•    freshly ground salt
•    freshly ground pepper
•    lime juice

How to make vegan kale and courgette soup

1.    Warm the oil in a large pan and when it’s hot, add the caraway seeds, coriander seeds and cumin seeds
2.    After 2 minutes, add the courgette, kale and stock
3.    Cook for 20 minutes and then liquidise using a hand blender
4.    Season with salt, pepper & lime juice
5.    Add finely sliced broccoli florets 5 minutes before serving

Serving suggestion

Serve with vegan wholegrain bread. 

If kale is not readily available spinach can be used instead.

Did you know that there are 23 science-backed health benefits of kale? Find out more from this article by Helen Nichols

Recipe: No-Added Fat Vegan Chocolate Cake

What can I say? My mouth's watering and I can't wait to make this myself.

Ingredients for vegan chocolate cake

• 300g of organic wholemeal flour
• 60g of 10-12% fat - organic cocoa powder OR use 30g organic cocoa powder & 30g organic carob powder
• 60g of organic coconut palm sugar OR use or 30g Lucuma Powder + 30g Red Ecuadorian Banana Powder
• 2 teaspoons of bicarbonate soda
• 300g egg replacer – choose from the following options:
  • a. St. Dalfour Sugar Free Jam or other sugar-free jam
  • b. Soya yoghurt - natural or flavoured
  • c. Pureed fruit e.g. prunes, apples, bananas
  • d. Smoothie - thick and any flavour
  • 250ml of plant milk - soya, oat, hemp, coconut, nut etc. - I used ‘Oatly Organic Oat Drink’
  • 2 tablespoons of organic cider vinegar
  • 1 teaspoon of vanilla essence (optional)
  • 1 teaspoon of cinnamon (optional)
  • 1 teaspoon of pink Himalayan salt (optional)

How to make vegan chocolate cake

1. Heat oven to Gas Mark 5
2. Pour the wholemeal flour into mixing bowl
3. Sieve all other dry ingredients and combine with flour in mixing bowl, stirring well
4. In a jug, mix together the cider vinegar, egg replacer, plant milk, and vanilla essence
5. Add the contents of the jug to the dry ingredients, stir and mix well
6. Pour into cake tin
7. Bake in the oven for 40 minutes

Ingredients for vegan chocolate fudge topping

• 150g of Sweet Freedom OR maple syrup, agave syrup, date syrup, malt extract etc.
• 70g of organic 10-12% fat cocoa powder OR use 50/50 cocoa powder & carob powder

How to make vegan chocolate fudge topping

1. Pour the syrup into a jug
2. Sieve the cocoa powder into the jug
3. Stir and mix well until a creamy fudge consistency is achieved - it may take a couple of minutes – keep stirring!
4. Add more syrup or a small amount of plant milk if required
5. Spread evenly on the top of the cake
6. EAT & ENJOY!

Recipe and photo courtesy of Neil Robson.

Chocolate Cake

Recipe: Cauliflower Salad within 10 minutes

This recipe is for a versatile salad.

It may be eaten at room temperature, or refrigerated and served cold.

It's also, not the typical salad, which always sparks interest and livens things up. :)

This recipe serves 4.

Ingredients for cauliflower salad

• ½ a head of cauliflower - raw
• 2 diced tomatoes
• 1 tablespoon of Canola oil (also known as Rapeseed oil) or vegetable oil
• 1 bunch of chopped parsley
• 1 lemon - juiced
• 1 teaspoon of dry dill weed
• 15.5 oz can of chick peas

How to make cauliflower salad

1. Dice 2 large tomatoes
2. Finely chop 1 bunch fresh parsley
3. Mix the ingredients together in a medium sized bowl
4. Add pieces of raw cauliflower, which have been cut into small pieces
5. Wash and drain the chick peas
6. Add them chick peas to the bowl
7. In a small mixing bowl combine the oil with the lemon juice
8. Season with the dill weed

Recipe and photo courtesy of Ruth Gougian.