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Roasted Butternut Squash Nut Roast 

INGREDIENTS

  • 500g butternut squash (peeled weight with no seeds)
  • Olive oil
  • 1 tsp dried rosemary or 2 sprigs fresh rosemary
  • 1 red onion, small dice
  • 4 garlic cloves, sliced
  • 1 courgette, in ¼ moons
  • 1 red pepper, small dice
  • 1 tsp each: dried thyme, dried rosemary
  • ½ tsp ground nutmeg
  • 150g pre-cooked chestnuts, chopped
  • 100g dried apricots, chopped
  • 1 tin cannellini beans (drained weight 240g)
  • 2 tbsp tamari soy sauce
  • 60g oat flour
  • Salt and black pepper
  • To serve: pomegranate, fresh greens, chutney

DIRECTIONS

1. Preheat the oven to 180Fan/200*C and line a large baking tray with parchment paper. Toss the butternut squash cubes with some olive oil, salt and black pepper and 1 tsp dried rosemary. Roast for 30 minutes until tender. Remove the squash and reduce the oven to 160Fan/180*C and line a round tin (approx. 20 cm).
2. Meanwhile, heat some olive oil in a frying pan and add the red onion and garlic and fry for 10 minutes. Add the courgette and red pepper and fry for another 10 minutes until soft. Now add the dried herbs, nutmeg, chestnuts and apricots and cook for 5 minutes. Season with salt and black pepper. Pour into a large mixing bowl.
3. Add the squash cubes to a food processor and blitz to a chunky paste. Add in the drained beans and tamari soy sauce and blend again until combined but chunky.
4. Pour the wet mixture into the same mixing bowl and stir together with the oat flour until sticky. Transfer to the lined round in, smooth over the top and press down to ensure the mixture is compact. Roast for 50-60 minutes.

Creamy Spiced Red Lentil & Carrot Soup

INGREDIENTS

  • Olive oil
  • 1 onion, small dice
  • 3 garlic cloves, crushed
  • 1-inch ginger, peeled and grated
  • ½ tsp cumin seeds
  • ¼ – ½ tsp ground turmeric
  • ¼ tsp ground nutmeg
  • 1 carrot, peeled and chopped
  • 1 parsnip, peeled and chopped
  • 70g red lentils
  • 1 tbsp miso paste
  • 300ml water
  • 300ml almond milk
  • Salt and black pepper
  • 2 tbsp coconut yoghurt
  • To serve: toasted croutons, toast, red chilli flakes, fresh herbs

DIRECTIONS

1. Heat a drizzle of olive oil in a saucepan and fry the onion and garlic for 5-10 minutes until softening. Add in the ginger, cumin, turmeric and nutmeg. Fry for 1 minute or so until really fragrant.
2. Add in the chopped carrot, parsnips and red lentils and stir to coat. Pour in the miso paste, water, almond milk, salt and black pepper.
3. Bring to the boil and allow to simmer for 15-20 minutes until the lentils are soft.
4. Transfer the soup to a bowl or blender and puree by hand or with the machine until smooth. Add in more milk or water as necessary to make a thinner consistency.
5. Serve warm with a swirl of coconut yoghurt, toasted croutons, red chilli flakes and fresh herbs.

Brussel Sprout, Red Cabbage & Hazelnut Slaw

INGREDIENTS

  • 200g red cabbage
  • 100g Brussel sprouts
  • 1 small bunch fresh parsley leaves (5g)
  • 50g hazelnuts, chopped
  • 50g pomegranate
  • Vinaigrette:
  • 1 tbsp olive oil
  • 1 tbsp agave or maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp apple cider or white vinegar
  • ½ – 1 tsp Dijon mustard
  • Salt and pepper

DIRECTIONS

1. Thinly slice or shred the red cabbage and Brussel sprouts, chopping the ends off the sprouts. Add to a large bowl.
2. To make the vinaigrette, add all the ingredients to a small sealed jar and shake to mix or stir together in a bowl and season with salt and pepper. Pour over the cabbage and sprouts and massage in with your hands for 1-2 minutes.
3. Stir in the chopped fresh parsley, chopped hazelnuts and pomegranate. Serve in a bowl topped with extra nuts and pomegranate, if desired. Store in an airtight container in the fridge for up to 3 days.

Vegan Chocolate Pecan Biscotti

INGREDIENTS

  • 1 tbsp chia seeds, ground
  • 2 tbsp water
  • 100g caster sugar
  • 80ml plant-based milk, warmed
  • 30g vegan butter/margarine, melted and cooled
  • ½ tsp vanilla or almond essence
  • 250g plain flour
  • 1 tsp baking powder
  • A pinch of salt
  • 50g chocolate chips
  • 50g pecans, chopped
  • 100g dark chocolate, melted
  • Extra pecans, crushed

DIRECTIONS

  1. Preheat the oven to 160Fan/180*C and line a large tray with parchment paper.
  2. Stir together the chia seeds and water and leave for 5 minutes to form a gel. Whisk together the sugar, plant-based milk, vegan butter/margarine and vanilla/almond essence and then the chia gel.
  3. Pour the flour, baking powder and salt into the wet mixture and stir to a dough. Fold in the chocolate chips and chopped pecans.
  4. Divide the dough into 2 and shape into 2 logs, about 5-cm wide, on a large baking tray. Bake for 30 minutes.
  5. Remove from the oven and reduce the temperate to 120Fan/140*C and allow to cool for 15 minutes and then very carefully slice each log into 7-8 pieces. Lay the cookie slices flat on the baking tray and bake for 8 minutes, flip over and cook for 8 minutes again.
  6. Allow to cool thoroughly and then dip, drizzle or decorate with the melted chocolate and crushed pecans. Store in an airtight container for 3-5 days.

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