My lunch on a day trip to Kamakura.
A decadent tasting yet fairly ‘good for you’ protein and vitamin filled dessert.
1. Prepare all of the ingredients and set aside.
2. Place the vegan margarine, cardamom, cinnamon, sugar and vanilla extract in a large ceramic dish and warm in an oven for around 5 minutes until the ingredients are melted, remove from the oven, ensure the ingredients are mixed and then coat the pears in the mixture.
3. Set the pears aside and place the ceramic dish in the oven for another 5 minutes until the spice mixture bubbles.
4. Place the pears in the ceramic dish and ensure the pears are coated with the spice mixture.
5. Place the ceramic dish in an oven at 175C and allow to bake for around 30 minutes.
6. Whilst the pears are baking, place the raspberries, quark/vegan cream cheese and cocoa in a bowl and ensure thoroughly mixed together.
7. Set the quark/vegan cream cheese aside and, around 3 minutes before the pears are baked, toast the chopped pistachios in a pan.
8. Remove the pears from the oven, spoon the quark/vegan cream cheese onto the plate and sprinkle the entire dish with the warmed chopped pistachios.
9. Serve and enjoy!
A fresh, tasty and rustic vegan dish packed with vitamins together being filling and satisfying. The secret of t
Recipe for roasted ratatouille
5. Serve and enjoy!
Recipe for wholemeal garlic, rosemary and black olive focaccia
A simple and surprisingly low calorie dessert with plenty of protein and a mixture of great textures.
1. Prepare all of the ingredients and set aside. At this stage, if you are using cardamom pods, ensure you extract the seeds and finely crush them.
2. Melt the chocolate in a bowl over simmering hot water and leave to cool slightly.
3. Whisk the egg whites (with an electric whisk unless you have strong arms and patience!) until stiff and then whisk in the sugar, cardamom and cinammon.
4. Fold in the chocolate and chopped pistachios.
5. Divide the raspberries and place them at the bottom of 4 ramekins.
6. Pour the chocolate mixture over the raspberries in the 4 ramekins.
7. Chill in the fridge.
8. Serve and enjoy!
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A slightly time consuming but delicious and creamy vegan risotto…good things come to those that wait.
1. Prepare all of the ingredients and set aside. The balsamic reduction is made by placing the balsamic vinegar in a hot pan and whisking until the amount of liquid is reduced by around half and is thick and syrupy.
2. Heat the oil and place the onion, leek and garlic in the pan. Cook for around 3 minutes until softening.
3. Add the rice and ensure it is all completed coated with the oil and onion mix.
4. Add the stock one ladle at a time and keep adding when each ladle-full is absorbed. Ensure you stir constantly for the first 5 to 10 minutes.
5. After around 20 minutes of the rice soaking up the stock (when you are getting towards the end of the stock) add the parsley, oregano, vegan Parmesan, lemon juice, peas and olives.
6. Cook the mixture until creamy (all of the stock should now have been absorbed).
7. Place the risotto on plates and top with a little chopped fresh parsley and lemon zest before drizzling with a balsamic reduction.
8. Serve and enjoy!
A seasonal, fresh yet hearty Spanish stew with a lot of protein and an amazing smoky flavour.
1. Prepare all of the ingredients and set aside. If you are using fresh tomatoes then ‘x’ the end with a knife, put in boiling water then cold water, peel and smash. Also at this stage, quarter the red pepper, chargrill, allow to cool and slice. Also at this stage, rub a small amount of olive oil and sea salt into the wholemeal pitta breads.
2. Heat the olive oil and place the red onion and garlic in the pan for around 3 minutes until softening.
3. Place the paprika, oregano, brown sugar, cayenne (if using), sea salt (to taste), black pepper (to taste), saffron and heat for a further minute.
4. Put the red pepper, black olives and butter beans in the pan and warm for 5 minutes.
5. Put the tomatoes, 3/4 of the parsley, 35g manchego (if using) and cook on a low/medium heat for around 12 minutes.
6. Around 3 minutes from the end of the cooking of the tomato base, fry the vegan chorizo and egg (if using) together with grilling the wholemeal pittas for around 1 minute each side.
7. Stir in the vegan chorizo, the remainder of the manchego and place the egg on top of the tomato base (all optional) together with sprinkling the remainder of the parsley.
8. Serve and enjoy!