Two fresh pickles

Fresh pickles and chutneys add a bit of extra zest to any meal. They can be offered as a way of boosting the 'heat' of meals for those with a higher chilli tolerance when catering for diverse tastes! Carrot Pickle Ingredients 2 cups carrots chopped into matchsticks 1 clove garlic finely sliced 1 teaspoon Fenugreek … Continue reading Two fresh pickles

Self saucing date pudding

For 25-30 (25 large portions or 30 normal portions esp if served with custard) This is a serious crowd pleaser and I’ve even made it twice in a week at Summer Gathering with great appreciation from the gathering. It’s vegan but contains gluten and sugar. However, as cakes go, it’s pretty healthy with mostly wholemeal … Continue reading Self saucing date pudding

Leek and spinach pies

This filling makes 40 small filo parcels (enough for 10-20 people) or a pie for 10. Vegetarian/Vegan These resemble ricotta in texture and even taste a little cheesy. They are fairly quick and easy to make and look great at a dinner party. You can use filo pastry in this recipe as I did - … Continue reading Leek and spinach pies

Mythbusting: complete proteins and amino acids

Those new to switching to a plant based diet may have distant memories from biology or cookery lessons in the past about getting enough complete proteins and amino acids. Scientific understanding has moved on so much that it isn't considered an issue any more, however given I was asked about it there is obviously still … Continue reading Mythbusting: complete proteins and amino acids

Date and cinnamon scones

Vegan, low sugar. Makes approximately 14 small scones Not the most healthy, but pretty good for scones. Still best straight out of the oven, but perfectly good the next day Ingredients 1 cup wholemeal flour (sifted first) 1 cup plain flour (sifted first) 1 tablespoon baking powder 2 teaspoon cinnamon 1 teaspoon mixed spice ½ cup … Continue reading Date and cinnamon scones