4tomatoes, chopped, or 1 (12-ounce can) diced tomatoes
3carrots, sliced
1cuppeas
2potatoes, chopped into 1-inch pieces
1/4teaspoonsalt
3/4cupwater
In a large skillet or frying pan, heat the vegetable oil and margarine over medium heat. Add the minced garlic along with the cinnamon, cardamom, cumin, turmeric, ginger, and cayenne pepper, and then reduce the heat to low. Cook for just one minute, stirring once or twice.
Next, add the diced onions to the pan and sauté for about 3 minutes, or until the onions turn clear.
Add the chopped tomatoes, carrots, peas, potatoes, salt, and water.
Cover your pan and allow the vegetables to cook for about 20 minutes, or until the potatoes are done cooking and tender. While the vegetables are cooking, check on them once or twice and give them a quick stir. You may need to add a little bit more water at the end of the cooking process.
Once the vegetables are done cooking, remove the lid from the pan and serve your mixed vegetable curry over plain steamed white or brown rice.
¼cupvegan chocolate chips, optional, but recommended
coarse sea salt or sea salt flakes and melted chocolate chips for drizzle and garnish, optional but takes it over the top
Instructions
Preheat oven to 325°F/160°C.
In a large bowl, add the vegan eggs, sugar and oil and mix until combined for about 3 minutes until fully incorporated and light and fluffy. Add the water and the vanilla extract and blend for another 2 minutes.
Add the cocoa powder, almond flour, baking soda and sea salt to the wet mixture and stir for about 3 minutes until fully combined. There should be no lumps and the almond flour should be fully incorporated.
Stir in the chocolate chips. Pour into a greased, parchment-lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes, or 40-45 minutes if you prefer cake-like brownies.
When finished, remove from oven and allow to cool completely in pan on a wire rack (at least 30 minutes). Once cooled, slice into 16 slices.
For an extra nice topping, meltdown some chocolate chips in the microwave, drizzle on top and sprinkle some sea salt flakes or coarse sea salt. Enjoy!
Notes
*You can use two flax eggs. Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder. Measure the tablespoon after the flax is ground up.
If you want a less chocolatey brownie, reduce two tablespoons of the cocoa powder and bake for 40 mines.
I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I strongly recommend these since they always turn out much better than flax eggs. I make two eggs as per the package instructions!
Oil instead of vegan butter in products tend to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
PLEASE allow your brownies to cool completely! This can take anywhere from 30 minutes to 2 hours. They’re always a much better texture and consistency once cooled. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a knife.
½ small pack coriander, chopped, plus extra to garnish
100g spinach
To serve
cooked rice and/or dahl
Method
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).
4medium eating apples (about 450g unprepared weight) (I used a mix of braeburn and granny smith)
250g (2 cups)plain (all-purpose) flour
100g (½ cup + 1 Tbsp)light brown soft sugar
80g (⅓ cup + 1 Tbsp)caster sugar
2tspbaking powder
½tspbicarbonate of soda (baking soda)
60g (½ cup)ground almonds
1tspground cinnamon
½tspground ginger
¼tspground cloves
¼tspground nutmeg
¼tspground allspice
¼tspsalt
160ml (⅔ cup)unsweetened non-dairy milk (I use soy)
80g (⅓ cup)non-dairy yogurt (I use soy)
80ml (⅓ cup)sunflower oil (or another neutral oil)
1Tbsplemon juice
1heaped Tbspdemarera sugar
Instructions
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.
Notes
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.
2 medium-large white potatoes, about 700g in total
3 tbsp olive oil
METHOD
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.
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.
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.
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.
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.
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).
Notes
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.
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.
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.
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