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.
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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.
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.
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.
Makes around 1.4kg
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.
Makes around 240ml
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.
Makes about 330g
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.
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.
Ingredients: 250g cooked beetroot (NOT in vinegar) 50g walnuts 50g raisins 2 garlic cloves, crushed 1 tblsp mayonnaise 1 tblsp vegan yogurt...
