Category: Vegan

Aug 16

Chickpea curry



For the paste

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 9 garlic cloves (approx 1 small bulb of garlic)
  • thumb-sized piece ginger, peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato purée

For the curry

  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • ½ small pack coriander, chopped, plus extra to garnish
  • 100g spinach

To serve

  • cooked rice and/or dahl



  • STEP 1

    To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

  • STEP 2

    In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

  • STEP 3

    Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

  • STEP 4

    Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

  • STEP 5

    Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

  • STEP 6

    Garnish with extra coriander and serve with rice or dhal (or both).


Aug 15

Vegan Apple Cake



  • 4 medium eating apples (about 450g unprepared weight) (I used a mix of braeburn and granny smith)
  • 250 g (2 cups) plain (all-purpose) flour
  • 100 g (½ cup + 1 Tbsp) light brown soft sugar
  • 80 g (⅓ cup + 1 Tbsp) caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 60 g (½ cup) ground almonds
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • 160 ml (⅔ cup) unsweetened non-dairy milk (I use soy)
  • 80 g (⅓ cup) non-dairy yogurt (I use soy)
  • 80 ml (⅓ cup) sunflower oil (or another neutral oil)
  • 1 Tbsp lemon juice
  • 1 heaped Tbsp demarera sugar


  • Preheat the oven to 180°C/350°F/gas mark 4. Grease a deep 20cm/8 inch round cake tin and line it with baking parchment.
  • Peel and core the apples and chop into 1-1.5cm dice. Set aside.
  • In a large bowl whisk together the flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.
  • Add the milk, yogurt, oil and lemon juice and whisk gently until no dry lumps remain. Add the apples and fold through.
  • Transfer the batter to the prepared tin and spread it level. Scatter the demarera sugar over the top and bake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store in an airtight container.


  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • The tin you use should be at least 8 cm / 3 inches deep to avoid the cake overflowing.
  • The yogurt can be swapped for unsweetened applesauce.
  • The ground almonds in the batter give this cake a lovely texture, but if you want to make it nut free then you can swap them for an equal weight of plain flour instead.
  • Don’t overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.
  • This is a delicate cake, especially when it is warm. All those juicy chunks of apple make it quite fragile so I really recommend using a springform or loose bottomed cake tin so that you can remove the cake from the tin without having to flip it out and risk it breaking.
  • Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20 minutes before you turn it out to give it a chance to settle.
  • Use the toothpick test to check when the cake is ready – if a toothpick inserted into the middle of the cake comes out clean then the cake is done. You may need to try it in a few spots to avoid apple chunks.


Jun 24

Potato rösti





  • 2 medium-large white potatoes, about 700g in total
  • 3 tbsp olive oil


  1. Peel the potatoes then put a clean, damp tea towel on your work surface. In the middle of the tea towel, grate the potatoes using the largest gauge of the grater. Add a good couple of pinches of salt and toss it into the potato.
  2. Gather up the four corners of the tea towel and, over a sink, twist the towel until liquid starts to drain from the potatoes. Keep twisting to remove as much of the liquid as possible.
  3. Heat the oil in a 20cm non-stick frying pan (you can use a slightly larger or smaller pan, it will just mean the thickness is slightly different), and when it is warm add the grated potato and spread it out, pushing it into the base and ensuring it is all flat to the pan.
  4. Cook the potato over a medium heat until a crust forms on the bottom. I put a light weight, such as a saucepan, on the top of the potato so that the bottom cooks evenly. After about 10 minutes, sneak a quick look at the underside and, when it is golden brown, flip it over. Cook for another 10 minutes or so, until golden brown on both sides.
  5. When the rösti is cooked, transfer it to a chopping board lined with a couple of sheets of kitchen paper to absorb some of the fat. Once the fat is absorbed, the rösti is ready to serve. Cut into quarters and serve with fish or meat as a side dish, or with a green salad as a light lunch.


Mar 28

Fizzy Orange Lollies

MAKES: 6 lollies

REQUIRED: Six lolly moulds



  • 500ml (17.5 fluid oz) of orange juice
  • 30g (1oz) of caster sugar
  • 1.5 teaspoons of bicarbonate of soda



  • Measure the orange juice into a jug
  • Add and stir in the caster sugar
  • Add little by little the bicarbonate of soda
  • Stir it well
  • Let the fizzing subside
  • Pour into moulds – but fill only ¾ of each
  • Freeze for four hours
  • Enjoy


Recipe from Mr Hammond, Pilgrims School (during Coronavirus lockdown)


Feb 18

Five Bean Chilli




  • 2 tsp cumin
  • 2 tsp coriander seeds
  • 2 chillies (large, dried)
  • 2 tsp sunflower oil
  • 2 onions (chopped)
  • 2 celery stalks (chopped)
  • 2 cloves garlic
  • 2 tins plum tomatoes
  • 1 tin haricot beans
  • 1 tin black eyed beans
  • 1 tin aduki beans
  • 1 tin kidney beans
  • 1 tin black beans
  • 1 tbs cocoa powder
  • 1 tbs paprika
  • 1 tbs sweet chill sauce (or tomato ketchup)
  • 2 tbs tomato puree
  • salt and pepper to taste

To serve

  • Grated cheese ((or vegan alternative))
  • Sour Cream ((or vegan alternative))
  • Chopped avocado
  • Sliced chillies
  • Sliced radishes
  • Coriander
  • Lime wedges
  • Rice
  • Baked potatoes



  • Grind the cumin, coriander seeds and chillis.
  • Add the ground spices to a pan and dry fry until aromatic.  Remove and set to one side.
  • Fry the onion, celery and garlic in the sunflower oil until starting to turn golden brown.
  • Whilst the onions are cooking, drain and rinse the tinned beans. Reserve half the black beans together with their liquid and blitz with a stick blender to a smooth liquid.
  • Add all the ingredients to the pot, and stir.  Put the lid on and cook for 9 minutes to 2 hours at 180C / 350F / Gas 4


To make in the slow cooker

  • Add all the ingredients to the slow cooker pot.  Cook for 4 hours on high, or 8 on low.  Adjust for your slow cooker.
  • Serve with baked potatoes or rice topped with any of grated cheese, guacamole, salsa and sour cream (vegan if required).



  • Adjust the spicing and heat to suit your taste.   This chilli is quite earthy form the cumin, use less if you prefer.
  • Timings will vary depending on the brand of beans you use – the texture varies widely and your slow cooker.   Adjust timings accordingly.
  • Freezes well.


Dec 24

Vegan tiffin

MAKES: 25 small squares


  • 75g coconut oil, plus extra for the tin
  • 200g vegan dark chocolate (at least 70%), roughly chopped
  • 2 tbsp golden syrup
  • 200g vegan ginger nuts
  • 100g dried cranberries
  • 50g pistachios, toasted and chopped


  1. Lightly oil a 20cm square brownie tin with coconut oil and line the base with baking parchment. Melt the chocolate with the coconut oil and golden syrup in the microwave in 30-second bursts until smooth and glossy.
  2. Break the ginger nuts into small pieces in a bowl, then add the dried cranberries and pistachios. Scrape in the chocolate mixture and give everything a good mix to combine, then spoon the tiffin into the tin. Use the back of the spoon to smooth out the top and press it down, then chill in the fridge for 2 hrs or until set hard. Once set, cut into 25 mini squares. Will keep for a week in the fridge.


Dec 23

4-ingredient vegan brownies


  • 400 g tightly packed dates, pitted (measured after pitting // make sure they’re fresh! If dry, soak in warm water 10 minutes, drain, then add to processor)
  • 60 ml warm water
  • 128 g salted peanut butter* (if unsalted, add a healthy pinch of salt to the batter)
  • 30 ml melted coconut oil* (if avoiding coconut oil, see notes)
  • 32 g cacao or unsweetened cocoa powder
  • 60 g dairy-free dark chocolate chips (optional // we like Enjoy Life)
  • 60 g roughly chopped raw walnuts (optional // or other nut of choice)


  1. Preheat oven to 350 degrees F (176 C) and line a standard loaf pan (or similar size pan) with parchment paper. Set aside.

  2. Add dates to food processor and blend until small bits or a ball forms. If your food processor has a difficult time processing the dates, ensure there are no pits in the dates and that your dates are fresh and sticky. If too dry they can have a difficult time blending. (It may also be an issue of food processor strength if it has a hard time blending.)

  3. Once blended, separate the dates into chunks using a spoon. Then add hot water and blend until a sticky date paste forms. Scrape down sides as needed.

  4. Add peanut butter, coconut oil, and cacao powder and pulse until a sticky batter forms. It should be tacky and thick (scrape down sides as needed). Lastly add chocolate chips and walnuts (optional) and pulse to incorporate.

  5. Transfer batter to lined loaf pan and spread into an even layer. For a smooth top, lay some parchment paper on top and use a flat-bottomed object (like a drinking glass) to press into an even layer.

  6. Bake on the center rack for 15 minutes – the edges should be slightly dry. Remove from oven and let cool in the pan for 10 minutes. Then carefully lift out of the pan using the edges of the parchment paper and let cool on a plate or cooling rack for at least 20 minutes before slicing. The longer they cool, the firmer they will become.

  7. Enjoy warm or cooled. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-6 days, or in the freezer up to 1 month (let thaw before enjoying).


4-Ingredient Easy Vegan Brownies


Dec 22

Cheesy Pesto Chips

4 servings


2 cups loosely packed fresh basil leaves

1 cup macadamia nuts, soaked

2 garlic cloves

3 tablespoons extra-virgin olive oil

1 tablespoon nutritional yeast

½ teaspoon pink sea salt


3 zucchinis


1. MAKE THE PESTO: Pulse the basil, macadamia nuts, garlic, olive oil, nutritional yeast and sea salt in a food processor until everything is well incorporated but not completely smooth. Set aside.

2. MAKE THE CHIPS: Preheat the oven to 400°F. Slice the unpeeled zucchinis into thin rounds using a mandoline or sharp knife. Spread a dollop of the pesto onto each slice, smearing with the back of a spoon, and then transfer to a baking sheet. Bake until golden and crisp, 10 to 15 minutes. Store in an airtight container at room temperature for up to a week.


Dec 22

Crispy Baked Cauliflower ‘Wings’

3 servings

1 medium-size cauliflower

1 cup all-purpose or whole-wheat flour

1 teaspoon garlic powder

1 teaspoon sweet or smoked paprika

½ teaspoon ground cumin

3 tablespoons hot sauce

2 to 3 tablespoons olive oil or melted butter

Sea salt and freshly ground black pepper


1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Cut the cauliflower into bite-size florets.

3. In a bowl, whisk the flour with up to 1 cup water, ¼ cup at a time, until you have a batter the consistency of cream thick enough to coat a finger or spoon. Add the garlic powder, paprika and cumin; season with salt and pepper.

4. Coat the florets in the batter and lay them on the prepared baking tray, leaving plenty of space between each floret.

5. Bake until golden brown, 20 to 25 minutes. Carefully remove the tray from the oven.

6. In a large bowl, mix the hot sauce and oil or butter. Add the baked florets and toss to coat.

7. Return the cauliflower to the baking sheet and put it back in the oven until the cauliflower is slightly charred, 10 to 14 minutes.

8. Season with salt and pepper and serve at once, with any other sauces and dips you fancy.


Dec 21

Vegan brownies

Vegan Brownies
Micah A. Leal
Active Time
25 Mins
Total Time
1 Hour 5 Mins

Rather than having a cake-like consistency, these extra chocolatey and extra chewy brownies are more like fudge in their density and moistness. Flaxseed meal is mixed with coffee to make a vegan substitute for eggs.