Beetroot salad

Ingredients:

250g cooked beetroot (NOT in vinegar)
50g walnuts 
50g raisins
2 garlic cloves, crushed
1 tblsp mayonnaise
1 tblsp vegan yogurt

Method:

Put the beetroot in a food processor with the walnuts and pulse a few times until well chopped.

Stir in the raisins and garlic, then add the mayonnaise and yogurt. Mix well, and transfer to a serving dish. 

- - - - -

Until about six months ago, I thought I disliked beetroot. In the UK it's usually served sliced, in vinegar, which I don't like at all. 

Coronation chicken salad

Serves 3-4

Ingredients:

250-300g cooked chicken
1 crispy apple
20-30g raisins or sultanas
1/2 iceberg lettuce, washed
200-250g plain yogurt
100-120ml mayonnaise
1 tbsp curry powder
Tomato and/or cucumber slices to garnish

Method:

Cut the chicken into bite-sized pieces and place in a bowl. Core and chop the apple (no need to peel). Add to the chicken, along with the raisins.

Mix the yogurt, mayonnaise and curry powder, then stir into the chicken mixture to combine, ensuring the chicken is coated.

Tear the lettuce into smaller pieces and use to form a bed on a serving dish. Pile the chicken mixture on top. 

Sweet potato and black bean salad

serves 3-4

Ingredients:

1 medium sweet potato (or two small)
1 medium bell pepper (red, orange or yellow)
1 small onion (or half medium)
200g cooked black beans
1 tsp lemon zest
1 tsp garlic granules
1 tsp dried parsley
olive oil

Method:

Peel and slice the sweet potato, cutting larger slices into two (or four) to make bite-sized pieces. Cook in a little olive oil in the oven or air fryer, turning a couple of times until they are soft and beginning to brown.

Remove from the heat and cool slightly. Meanwhile wash, core and chop the pepper, then peel and finely chop the onion. 

Place all the vegetables in a suitable serving dish, along with the black beans (drained, if using canned beans) and stir to combine. 

Sprinkle the lemon zest, garlic and parsley over the top, cover, and refrigerate until needed. 

Muesli

 Makes around 1.4kg

Ingredients (mostly optional, see notes below):
500g oats
100g ground almonds
100g ground or crushed walnuts
100g desiccated coconut
60g flaxseeds
60g sunflower seeds
60g chia seeds
60g pumpkin seeds
100g raisins
100g chopped dried apricots
100g dried goji berries
100g dried cranberries
1 tsp dried cinnamon

Method:
Tip the oats into a large container with a lid. Add the next three ingredients, and stir a few times to combine. 

Add in the seeds, and stir again.  Add the dried fruit and finally the cinnamon, then stir well (carefully) before putting the lid on the container, and storing in a cupboard or the fridge.

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.

Oat Milk

Oat Milk

makes about a litre

Ingredients:

About 65g (3/4 cup) whole oats
1-2 dates
About a litre of COLD water

Method: 

Place the oats with the date or dates (stone removed) in a high speed liquidiser (blender). Add enough cold water to make it up to about 500ml. 

Blend on high speed for up to about a minute. 

Chocolate sorbet

Chocolate sorbet
makes about 900ml

Ingredients:
560ml water
160g sugar
40g cocoa powder
pinch of salt
180-200g dark chocolate
1/2 tsp vanilla extract/essence

Method:
Break the chocolate into individual squares or smaller pieces, for easy melting. 

In a large pan, whisk together the sugar, cocoa powder, salt and about 375ml of the water. Bring to the boil, stirring until the sugar has dissolved, then allow it to boil while whisking for about 45 seconds.

Lemon Slices

Lemon Slices
Makes about 24

Ingredients:
Base:
225g dairy-free spread
150g wholemeal flour
150g plain flour
50g icing sugar

Topping:
4 medium eggs
400g white sugar
4 tbsp white flour
120ml lemon juice
1 tsp lemon zest

Method:
Mix the base ingredients together in a bowl or food processor. It should make a dough-like ball. Press into the base of a greased or lined pan, about 32cm x 22cm and at least 3cm in depth. Use the flat of a large spoon or a spatula to ensure the mixture reaches the whole base, and flatten as much as possible. 

Chocolate fudge cake

Chocolate fudge cake
Makes one 18cm square or 20cm round cake

Ingredients

100g wholemeal flour

70g white flour

10g (2 tsp) baking powder

5g (1 tsp) bicarbonate of soda
25g cocoa powder
125g sugar
pinch of salt
75g softened butter or spread
150ml milk (dairy or otherwise)
2 eggs
1 tbsp molasses or treacle

Dairy-free chocolate cheesecake

Dairy-free chocolate cheesecake
Makes 4 portions

Ingredients
base: 
130g digestive biscuits
60g dairy-free spread

topping:
90g raw cashews, soaked for 48 hours in the fridge
20-25ml lemon juice
2 tblsp liquid coconut oil
150ml full fat coconut milk
100g dairy-free dark chocolate, melted
2 tblsp soft brown sugar

Method
Crush the biscuits with the end of a rolling pin in a bowl, or place in a strong zip-lock bag and using the rolling pin to squash them. They should be fairly finely crumbed.  Meanwhile heat the spread in the microwave or a small pan, until just melted.  Stir together with the biscuits until well mixed, then press down into four small individual greased dishes.  Put in the fridge.

Uncooked chocolate coconut 'cake'

Chocolate coconut 'cake' with raw ingredients
Serves 2

Ingredients
1/2 cup sunflower seeds (or mixed with other seeds)
1/4 cup desiccated coconut
2 tblsp cocoa powder
1/2 tsp cinnamon
6 dried dates, with stones removed
1 apple

a few strawberries and a teaspoon extra coconut to decorate

Method
Grind the seeds in a food processor or blender.  Add the coconut, cinnamon, cocoa and dates, and process briefly until mixed. Cut the apple into quarters and remove the core and stalk, but don't peel. Cut each piece in half, and add to the food processor or blender, and process until fairly homogenous.

You may need to scrape down the sides of the food processor, depending on its size.  With a large one, it may be easier to double all the quantities. However if there are still pieces of recognisable apple or date, it's not a problem.

When it's mixed well, place in a serving dish or tin, and press down firmly.  Sprinkle a little coconut on the top, and some halved strawberries, then put in the fridge for an hour or two.

This doesn't cut like a cake, but makes a fairly firm dessert.

Deep dark secret cake (dairy-free)

Deep Dark Secret Cake (with coconut cream topping)
makes up to 12 slices

Ingredients:
3 cups chopped dates (about 36 medium)
100g (1/2 cup) sugar or honey
100g (about 1 cup) walnuts, chopped finely
4 eggs
50g (1/2 cup) wholewheat flour
1 tsp baking powder
1 tsp salt
1 tsp vanilla essence

Middle: 
3-4 bananas
2 large oranges or 4-5 satsumas

Topping: 
435g can crushed pineapple
400g can full fat coconut milk, chilled

Method: 
Combine the first eight ingredients in a bowl, and mix together thoroughly. Spread them into a greased and lined cake tin, approximately 20x30cm. Bake for about half an hour at 180C, until the top is firm to the touch. Cool, then turn onto a wire rack.

Break half the cake into small pieces and spread out on a platter or flan dish, at least 30cm in diameter. Chop the bananas and spread over. Peel the oranges or satsumas, and place segments over the bananas, squeezing a little of the juice over them to stop them browning.

Break up the rest of the cake, and pile it on top, hiding the fruit. Top the whole with the can of pineapple, including the juice. Whip the coconut cream (see below for detail) and pile on top.  Refrigerate until needed.

Carrot cake (dairy-free topping)

Carrot cake with cashew topping
Makes 12-16 slices

Ingredients
100-150g (2 cups) grated (shredded) carrots
200g (1 cup) white sugar
200g (1 cup) soft brown sugar
120g (1 cup) white flour
120g (1 cup) wholewheat flour
1 tsp baking soda
2 tsp baking powder
pinch salt
1 tsp cinnamon
60ml (1/4 cup) vegetable oil
4 eggs (or substitute)
435g can crushed pineapple, drained (about 1 cup)
100g (1 cup) raisins
60g (1 cup) crushed walnuts (optional)

Topping:
150g (1 1/2 cups) cashews, soaked overnight
60ml lemon juice
2 tblsp coconut oil, melted
2 tblsp sugar or honey
(water if needed)

Method:
Heat the oven to 180C, without using a fan if possible. Grease a deep 23cm (9 inch) springform or loose-bottomed round cake tin with butter or coconut oil. Line the base with greasefree paper if the pan is likely to stick.

Mix all the ingredients together in a large bowl, until well combined.  Place in the pan, and cook for about 45-50 minutes until risen and firm in the middle.

Cool in the pain for at least 20 minutes, then remove carefully to a wire rack.

Flapjacks

Flapjacks
Makes 16 bars

Ingredients: 
190g butter or spread
280g soft brown sugar
4 tblsp golden syrup
370g oats

Method:
Heat the oven to 180C (or 170 fan)

Melt the spread, brown sugar and syrup in a small saucepan over a low heat, stirring lightly, until the ingredients are mixed together.

Put the oats into a bowl, then pour in the contents of the pan, and mix together until well blended.

Line an ovenproof tray, 25cm x 20cm in size, with baking paper, then spoon the mixture in, pushing into the corners and smoothing the top so it's fairly even.

Bake for about 20 minutes, until the top is just starting to turn darker golden (or longer if you prefer them more crunchy). Remove from the oven, then leave to cool in the pan for about ten minutes. Cut into squares or rectangles in the pan, then turn out when cold.