Sweets

Lemon Drizzle Cake

Lemon Drizzle Cake

Ingredients

  • 250g self raising flour
  • 150g sugar
  • 70ml vegetable oil
  • 210ml dairy free milk
  • Rind of 2 lemons
  • 5 tsp lemon juice (I use the bottled stuff)
  • Juice of 2 lemons
  • 100g icing sugar

Method

  • Pre-heat the oven to gas mark 5/ 180c
  • Put the flour, sugar, oil, milk, lemon rind and 5 tsp of lemon juice into a mix bowl and beat to a smooth batter.
  • Pour in to a lined and greased round tin, I use a 7 inch loose bottomed tin but to be honest any tin will do!
  • Put the cake into the oven for 50 minutes. (If you use a bigger tin cook for less time) when you prick with a knife the knife should come out clean.
  • Whilst the cake cooks mix the juice of the two lemons with the icing sugar.
  • Once the cake comes out of the oven pour over half of the lemon and sugar mix. Wait five minutes then pour on the other half.
  • Allow it to cool in the tin.

Tips and Cheats

Don’t worry if you have no lemons and just a bottle of juice. You can omit the rind! I like the flavour and texture it gives but it works without it. You can make it as cupcakes (cook for 15 minutes) or you can cook as a tray bake (30 minutes). It is lovely warm with some plant based cream on top too!

Breakfasts · Recipes

Fluffy Pancakes

Fluffy Pancakes

Ingredients

  • 250g self raising flour
  • 4 tbsp caster sugar
  • 1 tbsp vanilla extract
  • good pinch of salt
  • 1 tbsp baking powder
  • 300ml dairy free milk

Method

  • Whisk all the ingredients together until they make a smooth batter
  • Heat some oil in a frying pan
  • Spoon a good dollop of the mixture in to the pan and watch it fluff up. It works best on a medium heat
  • Flip the pancake and brown off the other side.
  • Serve hot with your favourite toppings.
  • The mix makes about 16-20 depending on the size!

Tips and Cheats

You can go to town with these pancakes! Serve them with maple syrup and banana or with sugar and lemon juice or even chocolate spread! If you want them extra special throw in a cup of blueberries before you cook them. A perfect weekend breakfast.

Recipes · Sweets

Poached Pear Tart

Poached Pear Tart

Ingredients

  • 3 large conference pears
  • 1/2 cup maple syrup
  • 6 Vegan Caramel/toffee sweets
  • 1 pack of ready rolled puff pastry

Method

  • Pre heat the oven to Gm 6 or 200c
  • Peel the pears and slice them in half. scoop out the core leaving enough room for the caramel.
  • Pop the pears in to a pan with the maple syrup and cover with boiling water.
  • Cook the pears until they just start to soften, this should take less than 5 minutes but will vary depending on how ripe the pears are.
  • Remove from the heat and drain from the liquid.
  • Roll out the pastry and lay the pears on top leaving enough room to cut them out.
  • Cut around each pear leaving a 1cm edge.
  • Pop the caramel in the hole where the core was.
  • Lay the pastry pears on a baking tray
  • With the scraps of pastry cut out leaf shapes and adore the pears (get as fancy as you like!)
  • Place into the hot oven for 12-15 minutes until the pastry is puffy and golden.
  • Serve warm with either vegan cream or vegan ice cream!

Tips and Cheats

If you can’t get hold of vegan caramels you can either make your own caramel sauce and spoon that in (Just melted brown sugar, vanilla and coconut cream!) or you can swap out for a spoon of vegan chocolate spread or lotus biscoff! My mum made me these as a child after seeing the recipe in a mother and baby magazine and they are still a firm favourite with my own children! They look so fancy yet are so easy to make. If you have ripe pears you don’t need to poach them first!

Recipes · Sweets

Lemon Cheese Cake

Lemon Cheesecake

Ingredients

  • 1 1/2 pack of plain hobnob biscuits (I use Aldi ones)
  • 1/2 cup melted vegan butter
  • 2 packs of vegan cream cheese at room temperature (I use Sainsbury’s which is 170g each pack)
  • 2/3 cup of icing sugar (check it is vegan!)
  • 1/2 cup melted coconut oil
  • 1/3 cup lemon juice
  • 1 bag of frozen forest fruits – defrosted (Aldi)
  • 7 inch tin – ideally spring form or with a pop out bottom

Method

  • Crush the biscuits in a food processor and add the melted butter
  • Use this to line your tin, a spring form tin is best as it makes getting it out a the end easier. work the mix up the sides pressing hard.
  • Put it in the fridge to set.
  • In a clean food processor add the cream cheese, icing sugar and coconut oil and blend until smooth.
  • Slowly add in the lemon juice.
  • Pour the batter into the tin with the base in it and leave it for 5 hours in the fridge to set.
  • Once it is set drain the defrosted fruit and adorn the top. Serve immediately.

Tips and Cheats

I used to make this dish when I wasn’t vegan and it was always a winner. If you can’t get forest or frozen fruit you can use fresh raspberries or any soft fruit. I like the tartness of the fruit against the richness of the cheese cake. You can swap the lemon juice for lime too if you want a key lime pie type flavour!

Cake · Recipes · Sweets

Scones

Scones with Jam and Cream

Ingredients

  • 500g self raising flour
  • 1/2 tsp baking powder
  • 80g caster sugar
  • pinch salt
  • 80g dairy free butter (I like the Pure sunflower or Vitalite for these)
  • 240 ml dairy free milk (Oat works like a dream)
  • Strawberry jam and vegan cream to serve (Food Heaven squirty or Elmlea plant based double. )

Method

  • Pre- heat the oven to GM 6 or 200c
  • Put all the ingredients in a bowl or food processor and mix into a dough.
  • Flour your hands and the work surface
  • Tip out the dough and bring it together to a smooth dough
  • Using a cutter cut out your scones.
  • Put on to a lined baking sheet and pop in the oven for 12 minutes.
  • Eat warm straight from the oven or allow to cool if you have the patience!

Tips and Cheats

If you want an even rise on your scones don’t twist the cutter as you cut them out. You can add sultanas to the mix, about 100g for fruit scones too, or cranberries, apricots, dates etc what ever takes your fancy! If you don’t eat them all at once the scones will keep for about 3 days in an air tight container, although I wouldn’t know because they never last that long!

Picnic · Recipes · Week Night Winners

Fajitas

Fajita’s

Ingredients

  • 1 packet of tofu or tempeh (we love the Tofoo Co. one)
  • 1 tbsp Lime (or lemon) juice
  • 2 tbsp soy sauce
  • 2 cloves of crushed garlic
  • 2 tsp ground cumin
  • 1/4 teaspoon chipotle chili powder
  • Cornflour
  • 1 large courgette (or 2 small ones)
  • 2 peppers (we like red and yellow)
  • 2 medium onions

To serve:

  • Tortilla wraps
  • spinach
  • grated vegan cheese
  • plain yoghurt (we like Koko)
  • salsa
  • chopped cucumber
  • chopped tomato

Method

  • Drain the tofu and gently squeeze the water from it.
  • In a shallow dish mix the lime juice, cumin, garlic, soy sauce and chipotle chili
  • Slice the tofu in to thin strips or cubes and add to the mixture. Leave it to marinade for 30 minutes.
  • Meanwhile slice the veggies and stir fry off in a wok or large pan.
  • Once the veggies are part cooked pour in the marinade mixture saving the tofu (this needs crisping off!).
  • Set them aside on a low heat to get nice and soft.
  • Toss the tofu in to the cornflour and in another pan add a small amount of oil.
  • Fry off the tofu until it starts to crisp.
  • Now serve!

Tips and Cheats

I love to serve each components in little bowls and let the children make up their own. My daughter doesn’t like cooked veggies so I also put out bowls of raw pepper for her to add in. If you are short for time most of the Old El Paso Fajita kits are vegan, just check the milder ones as they contain milk powder. If you are using these sprinkle half the flavour mix into the veggies and half with the cornflour then fry the tofu the same way! So delicious! They are also great cold on a picnic or for lunch!

Recipes · Week Night Winners

Meatballs

Meatballs

Ingredients

  • 1 pack of vegan meatballs. Our favourites are the Plant Power frozen ones from Sainsburys.
  • 1 red pepper
  • 1 yellow pepper
  • 1 onion (either red or white it makes no difference!)
  • 1 courgette
  • 1 bottle of garlic tomato passata/ or normal passata (Aldi)
  • 2 cloves garlic
  • 1 vegetable stock cube
  • 200 ml water
  • 1 tbsp mixed herbs

Method

  • Slice all the vegetables in to strips, or chunks (your choice!)
  • Saute off the onion for 5 minutes until soft in a large pan with a little oil.
  • Add in the garlic and the rest of the vegetables and saute for another 5 minutes, if it starting to brown add in a little water.
  • Add in the rest of the ingredients and cook on a low heat for 20 minutes. The 200 ml of water is optional but i like quite a saucy meatball so add it in!
  • Serve with rice or on top of pasta.

Tips and Cheats

You can honestly throw in any veg you like to this dish. I like the more Mediterranean veg and if i have left over tomatoes I chop them up and chuck them in too. If you make the sauce without the meatballs it keeps for ages in the freezer and makes a lovely pasta sauce on its own. You can even blend it to a smooth sauce for those fussy eaters. Often with any left overs we make our own meatball subs by popping them in to a cob with cheese and salad. AS mentioned we really like the plant power meatballs from Sainsburys. They are £1.75 for a bag of 20 so easily feeds a family of 4.

Little treats · Recipes

Best Hot Chocolate

The BEST hot chocolate

Ingredients

  • Your favourite hot chocolate powder. We love Cadbury’s or Co-op
  • 1 cup of oat milk
  • 1 square of dark chocolate
  • Food Heaven vegan squirty cream

Method

  • Heat your milk on the stove don’t let it boil over.
  • Add your chocolate powder to a blender and our over the hot milk.
  • Blend until frothy.
  • Pour in to your favourite mug.
  • Squirt on the cream and grate over some chocolate.
  • Enjoy! It is that simple.

Tips and Cheats

If you don’t have a blender pour in to an old clean jar and shake! Or you can use a hand whisk. We love Cadbury’s and Co-op hot chocolates as they are accidentally vegan which means no premium price!

Breakfasts · Picnic · Recipes

Baked Bean Pasties

Perfect Picnic Food

Ingredients

  • 1 Pack of Jus Roll short crust pastry (ready rolled for ease!)
  • 1 tin of baked beans
  • A little vegan spread

Method

  • Preheat the oven to gas mark 7/200c
  • Unroll the pastry and using a cutter cut out disks a little bigger than the size of the hole in your muffin tin.
  • Rub a little oil around each muffin tin and then line with the discs.
  • Pop a good spoon of beans into each case and on the top of the beans place about 1/4 teaspoon of the vegan spread. this gives the finished filling a creamy texture!
  • Re- roll the scraps of pastry and cut out the lids.
  • Pop into the oven for about 10 minutes until the pastry is golden!
  • Eat hot or wrap in foil and pop in a thermal lunch bag for a hot picnic treat.

Tips and Cheats

We often make bigger pasties by cutting out large squares, popping a good amount of beans in the middle and folding over. You can even add in some chunks of vegan sausage and vegan cheese for your very own breakfast pasty!

Recipes · Waste Not Want Not · Week Night Winners

‘Egg’ Fried Rice

‘Egg’ Fried Rice

Ingredients

  • 200g of cooked rice
  • 200g extra firm tofu (we like the Tofoo one)
  • 1 tsp turmeric
  • bunch of spring onions
  • 1 cup of cooked frozen peas
  • 1 clove garlic

Method

  • Heat a little oil in a pan/wok and chuck in the spring onions, peas and garlic.
  • After 2 minutes add the tofu and gentle heat through. Stir constantly as it will stick.
  • Add the turmeric and stir until the tofu goes a lovely yellow colour.
  • Add in the cooked rice – this should be freshly cooked not reheated so as to prevent food poisoning.
  • Serve and enjoy!

Tips and cheats

You can add any veg in to this as you like! We often add in sweetcorn, beansprouts, peppers, edamame beans, cooked diced carrot and mushrooms. The tofu is what gives it that eggy texture. If you are feeling super lazy you can use a packet or two of microwave rice or if you are feeling healthy opt for brown rice or wild rice. There are no rules here just chuck it all in and season to taste. I often use soy sauce to season rather than salt if I have it and I love a drizzle of sweet chili sauce on top where as the kids love a drizzle of plum sauce!