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.