Sweet chili sauce

Makes around 240ml

Ingredients:
2-3 small red chilies or 1 bigger
2-3 garlic cloves
90ml water
30ml apple cider vinegar
50g sugar
3/4 tsp salt
1/4 tsp chili powder or flakes (optional)
1/2 tbsp cornflour
1 tbsp (15ml) water

Method:
Chop the chili peppers and garlic together in a small food processor. If you only have a blender, pulse until the pieces are very small but not puréed. 

Vegan 'cheeze'

Makes about 330g

Ingredients:
75g cashews (no need to soak) 
40ml water
30ml fresh lemon juice
1 tbsp refined coconut oil
30g tahini
15g carrot (grated or finely chopped)
3/4 tsp salt
pinch of paprika
1/2 tsp garlic granules
120ml water
1/2 tbsp agar agar powder

Method:
Get ready a small dish that holds around 500ml, and grease lightly with coconut oil.

Place all ingredients other than the last two in a liquidiser goblet, and blend on high speed until well combined. You may need to stop and scrape down the sides a few times. 

Tropical fruit cake

Tropical fruit cake

Makes one 23cm diameter round cake, serves 8-10

Ingredients:
125g wholemeal flour
100g white flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp mixed spice
200g soft brown sugar
50g desiccated coconut
435g can crushed pineapple
2 large, ripe bananas (or three small)
2 eggs (or egg substitute)
180ml oil (eg sunflower or olive)

Method:
Grease and line a round, deep cake tin of about 23cm diameter. 

Almond Paste (marzipan substitute)

 

Almond Paste
(makes plenty for a 18-20cm cake)

Ingredients:
125g icing sugar
125g sugar
225g ground almonds
1 egg substitute
1/4 tsp vanilla extract
2 tsp fresh lemon juice

Method:
Either sift the icing sugar into a bowl, add the rest of the ingredients and beat thoroughly, kneading into a a firm dough, or put all the ingredients in a food processor, and blend until a soft ball is formed.

Chocolate Tart (dairy-free)

Chocolate tart 

serves 10-12

Ingredients:

Base:

300g bourbon biscuits

60g spread or coconut oil, melted

Filling:

400g can thick coconut milk (or cream)

400g dark dairy-free chocolate

1 tsp vanilla extract

Method:

Crush the biscuits, either in a food processor or with a rolling pin after putting them in a large ziplock bag. They need to be quite well crushed. Stir in the melted fat, then press into a greased round pie dish or tart pan, around 25-28 cm in diameter. Refrigerate for an hour or two.

Sardine and Lentil Salad

Sardine and Lentil Salad

serves 2-3

Ingredients:

1 can sardines in tomato sauce
50g lentils, cooked and drained
1 small cucumber, chopped
50g frozen peas

20-30g lemon juice
fresh or dried mint to garnish

Method: 

Mix the first four ingredients together. There is no need to thaw or cook the peas first. Then toss in the lemon juice. Sprinkle chopped fresh or dried mint over to garnish. 

Trifle (dairy-free)

Trifle

Makes one biggish trifle

Ingredients:

a medium sponge cake or pack of sponge fingers
a large can of fruit in syrup (eg pineapple)
1 litre dairy-free milk substitute
4 tbsp custard powder
4 tbsp sugar
1 can thick coconut milk or cream, chilled
extra sugar, to taste
dairy-free sprinkles or glacé cherries

Method:

Line a large bowl with sponge fingers or crumbled pieces of cake. Drain the fruit, then pour enough juice over the cake to soften it. Cover with the fruit.