150g blanched or ground almonds
60ml lemon juice
4 fl oz fl oz water
3 tbsp olive oil
1 clove garlic, chopped
1 tsp salt
Blend all of the ingredients until smooth.
Line a bowl with muslin and spoon mixture into the middle, bring the corners together and tie it with a rubber band or string.
Place in fridge for several hours to set.
Gently remove the cheese from the from muslin and places on a greased baking tray and bake at 180C/ 350F for 40 mins until golden.
Turmeric has been used in Chinese and Indian medicine for centuries. It is said to have a long list of health benefits including anti-viral, anti-bacterial, anti-inflammatory and antioxidant properties. There has even been research where it destroyed oesophageal (wind pipe) cancer cells.
It has a mild fragrance with a peppery, warm and bitter flavour. So why don’t you include this powerful and healing spice into your daily diet for maximum health benefits?
My smoothie recipe is quick and easy to prepare, and is a delicious and effective way of absorbing turmeric’s wonder properties.
Serves 1 – 2
1 large banana
4 pineapple rings
1 medium carrot
1/2 inch piece of turmeric root (or 1 – 2 tsps of dried turmeric)
1/2 inch piece of ginger root (or 1 – 2 tsps of dried ginger)
Black pepper (aids absorption of turmeric)
Handful of dried coconut flakes (optional)
1 tbsp milled flax seed (For omega intake)
1/2 pint of water/ or coconut water
Whizz up, pour into a glass, sprinkle with a little dried turmeric and chia seeds.
Portions are adaptable according to taste. Coconut milk could replace some or all of the water, and other fruits or vegetables could be used too.
2 tins of green jackfruit in water
2 tbsp sugar
1 tsp paprika
2 garlic cloves, chopped
Salt and Pepper to taste
1 tsp Chilli powder
1 onion, chopped
3/4 cup Vegan BBQ Sauce
Drain and rinse the jackfruit and remove the core from each piece
Pull apart the pieces of Jackfruit into strands, place in a bowl and add the sugar, paprika, garlic, salt and pepper and chilli powder. Mix well until the Jackfruit is covered.
Heat the oil in a pan and cook the onion until translucent. Add the Jackfruit and cook for 2/3 minutes.
Add the BBQ sauce and about ¼ cup of water. Stir and cook on a low heat for about 20/30 minutes.
Serve in a bread roll with coleslaw and pickles.
1 tsp yeast
1/2 cup warm water
1 tbsp sugar
3 tbsp soya or non dairy milk
1 tsp salt
2 cups bread flour
Place the the yeast in a large bowl and add the warm water. Stir until it dissolves and leave to stand for about 10 minutes.
Stir in the sugar, soya milk, salt, then add the flour slowly to make a soft dough.
Knead for several minutes on a floured surface and place in an oiled bowl. Cover with a damp cloth and set aside to rise for about an hour until it has doubled in size.
Separate the dough into 6 balls and lay on a clean surface. Cover with the damp cloth for about 30 minutes to allow them to double in size again.
Add a little oil to a pan and allow it heat up. Roll out each ball to achieve a thin circle or tear shape.
Cook each naan bread in the pan for 2/3 minutes until it bubbles, and turn over. Brush a little olive oil over the other side and sprinkle chopped coriander if desired. Cook for another couple of minutes.
1 cup of mashed/ pureed pumpkin
1/2 cup of all purpose flour
2 tsp baking powder
Egg replacer (1 tbsp flax seed mixed with 3 tbsp water)
Spices: 1 tbsp curry powder, or for the Sweet version omit the curry powder and add 1 tbsp cinnamon and 1 tbsp sugar or sugar replacer)
Oil to fry
Mix all ingredients together until combined thoroughly. Heat some oil in a shallow frying pan and add small spoonfuls at a time, and shape as desired. Flip over and cook for a few minutes on the other side.
Serving Suggestion: serve the spicy version as a starter with mango chutney, or as a side dish. The sweet version is delicious with a variety of vegan ice creams, sorbets and fruits.
1 tbsp olive oil
1 onion, chopped
1 green pepper, chopped
1 garlic clove, crushed
2 medium tomatoes, chopped
1 pint of veg stock
2 tbsp tomato puree
1 x can of black eyed beans (or black beans)
In a saucepan, gently cook the onion, pepper and garlic until tender.
Add the stock, puree and seasoning and cook on a medium heat for about 15 minutes. Then add the drained black eyed beans and warm through for a further 5 minutes.
Sprinkle with parsley or coriander, and serve with a choice of breads/ corn bread.
This soup is great spicy too – just add a chopped chilli pepper when cooking the onion and pepper.
Makes about a tea cup full
1/4 cup goji berries (soaked for 20 mins and drained)
1/2 cup cashew nuts (soaked for 20/30 mins and drained)
Handful of fresh Basil
1/4 cup of olive oil (add more if desired)
Juice of half lemon
1 tsp sea salt
Blend all ingredients and store in a sterilized jar in the fridge up to a week.
This pesto is unique, sweet and delicious. Use as a dip or spread on bread, crackers etc. It is great mixed with vegetables and pasta or as part of a sauce.