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.