Yorkshire Puddings

Yorkshire Puddings
Serves 6
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 115g plain flour
  2. 1 heaped tsp gram flour
  3. 1/2 tsp baking powder
  4. 1/2 pint soya or other non dairy milk
  5. pinch of salt
  6. vegetable oil
Instructions
  1. Heat your oven to 230C/fan 210C/gas 8.
  2. Place 1tsp of veg oil in each cup of your muffin tray.
  3. Heat the oil in the oven.
  4. Mix together the flour, baking powder and salt.
  5. Gradually mix in half a pint of soya milk.
  6. Whisk until frothy.
  7. When warmed through, carefully remove the muffin tray from the oven.
  8. Fill each cup half way with the batter.
  9. Bake for 20 mins (don’t open the oven!)
  10. Serve immediately
Adapted from @Homemadebyyou
Adapted from @Homemadebyyou
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Spicy Coconut Noodles

Coconut noodles
Spicy Coconut Noodles
Serves 2
A simple, quick and tasty vegan meal 🙂
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. Rice or Udon Noodles
  2. 1 large can unsweetened coconut milk
  3. 2 tablespoons tomato puree
  4. 1 green chilli (de-seeded and chopped)
  5. 1 teaspoon chilli powder
  6. 1 teaspoon pink himalayan salt
  7. 1 tablespoon chilli paste
  8. 2 sweet peppers (de-seeded and chopped)
  9. 1/2 cup chopped fresh coriander
  10. 1/4 cup shredded coconut, toasted (optional)
Instructions
  1. Cook the noodles according to the package directions, set aside.
  2. Meanwhile, in a large saucepan, over medium-high heat, combine the coconut milk, tomato paste, chilli powder, salt, and chilli paste.
  3. Bring to a boil, add the chopped chilli and sweet peppers, then reduce the heat and simmer for 3 to 5 minutes.
  4. Add the fresh coriander.
  5. Stir the noodles into the sauce.
  6. Top with the shredded coconut (if desired).
Adapted from www.realsimple.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Potato Salad

potato salad
Potato Salad
Serves 4
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Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 1 lb potatoes, cleaned but not peeled
  2. 1/4 cup vegan mayonnaise
  3. 1 tbsp dijon mustard
  4. 1/2 tsp. salt
  5. 1 tsp. ground dill
  6. 1 tbsp. lemon juice
  7. 1/4 tsp, white pepper (or black if you don't have white)
  8. 1 red onion, chopped
  9. 1/2 cup Chives
Instructions
  1. Cut the cleaned potatoes into bite sized pieces and boil or steam them for around 15 minutes or until you can stick a fork into the potato but before it falls apart.
  2. While the potatoes are cooking, in a large bowl combine the mayonnaise, mustard, salt, dill, lemon juice and white pepper. Stir until everything is well mixed. Then add the onion and chives.
  3. When the potatoes are ready remove them from the heat.
  4. Sprinkle the potatoes with a dash of salt and then gently add them to your mayo mixture. Fold the potatoes into the mixture and taste to see if it needs more salt or pepper.
  5. Allow the potato salad to cool and then refrigerate for at least 5 hours, or overnight. The more time you allow the potatoes to soak up the flavour, the better.
  6. The potato salad will stay fresh in the fridge for about 3 days
Adapted from www.vegan-nutritionista.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Pomegranate, Avocado & Chickpea Salad

cous cous salad with pomegranate
Pomegranate, Avocado & Chickpea Salad
Serves 4
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 400g chickpeas
  2. 160g cous cous
  3. 200ml boiling water
  4. 1 x yellow bell pepper, chopped
  5. 1 x avocado, chopped
  6. 2 x large tomatoes, chopped
  7. 1/2 pomegranate - seeds only
  8. fresh mint, chopped
  9. ground black pepper
  10. pinch of salt
Instructions
  1. Add the boiling water to the cous cous in a bowl with a little black pepper, stir and set aside with a plate on top to keep warm for around 5 - 6 minutes.
  2. Cook the chickpeas for around 4 minutes.
  3. Mix all the other ingredients together in a large bowl and add the cous cous and chick peas.
  4. Season, mix well and serve.
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Roasted Garlic Dressing

Vegan Roasted Garlic Dressing
Vegan Roasted Garlic Dressing
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Prep Time
40 min
Prep Time
40 min
Ingredients
  1. 10 garlic cloves, peeled
  2. 3 tbsp olive oil, or more as needed
  3. 2 tbsp agave nectar or pure maple syrup
  4. 2 tbsp apple cider vinegar
  5. 1 tbsp Dijon mustard
  6. sea salt and freshly ground black pepper
Instructions
  1. Place garlic and olive oil in a small baking dish and cover with foil. Roast at 200 degrees celcius for about 40 minutes. Cool. Add to a blender with remaining ingredients and process until completely smooth.
Adapted from www.vegancoach.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Potato & Kale Patties

potato patties
Potato & Kale Patties
Yields 11
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Ingredients
  1. 2 large sweet potatoes or 4 small potatoes - roasted or boiled, then mashed
  2. 2 cups kale
  3. ½ cup coriander leaves
  4. 1 tsp garam masala
  5. 1½ cups chickpea flour (or plain flour)
  6. 1 tbsp grated ginger
  7. ½ to 1 tsp cayenne
  8. 1/2 tsp turmeric
  9. Salt to taste
  10. 1 tbsp vegetable oil
Instructions
  1. Chop the kale and coriander in a food processor along with some salt. Let it stand about 15 minutes, then squeeze out any excess water.
  2. Mix the kale and coriander with the mashed sweet potatoes, ginger, garam masala, turmeric, cayenne and salt as needed. Add the chickpea or plain flour, ¼ cup at a time, until the potato mixture is firm enough to form patties. It will still be pretty soft, but it’s ready when a ball formed by rolling the mixture between your palms remains firm.
  3. Heat the oil in a non-stick or cast-iron skillet.
  4. To form the patties, divide the mixture into 12 portions. Wet the palms of your hands with some water and shape each portion into a flat, round patty about 2 inches across.
  5. Drop each patty, right after you shape it, into the skillet. Cook each side until golden-brown, on medium heat. Do not crowd the pan. You might have to do this in batches.
  6. Remove the patties to a plate.
Adapted from www.onegreenplanet.org/vegan-recipe
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Coconut Quinoa

eat plants not animals
Coconut Quinoa
Serves 4
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Cook Time
18 min
Cook Time
18 min
Ingredients
  1. 1 can (14 oz) light coconut milk
  2. 1 cup quinoa, rinsed in a fine mesh strainer*
  3. 1 tbsp agave nectar (optional)
Instructions
  1. Wash the quinoa thoroughly in a fine mesh strainer.
  2. Add to a medium saucepan over medium heat and toast for 3 minutes.
  3. Add 1 can light coconut milk and 1/2 cup water.
  4. Bring to the boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
Adapted from minimalistbaker.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Giant Hash Brown

giant hash brown
Giant Hash Brown
Serves 4
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 1 kg / 2 lb potatoes (starchy)
  2. 1 small onion
  3. 1 tsp salt (plus more to taste)
  4. 2 tsp chives
  5. black pepper
  6. 4 tbsp extra virgin olive oil
Instructions
  1. Finely chop the onion and set aside.
  2. Peel and grate the potatoes, placing the grated potato into a large bowl of water (this stops the potato from going brown while you continue grating).
  3. Using a large colander, rinse the potato until the water comes clear (to remove the starch which keeps the potato from going brown as well as making it crispy).
  4. Working a handful at a time, squeeze out the excess water and place into the bowl.
  5. Mix in the chopped onion, 1 tbsp of olive oil, salt, pepper and chives.
  6. Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan over medium high heat.
  7. Place shredded potato mixture in pan, spread out and lightly pat down with a spatula. It should be about 1.5cm/0.6" thick.
  8. Cook for 5 to 8 minutes until golden brown and crispy. Use a spatula to lift a corner to check.
  9. Get a large plate and slide the hash brown onto it.
  10. Place the pan on top of the plate, then quickly flip upside down. Use a tea towel if you need so you can hold onto the fry pan when flipping.
  11. Drizzle the remaining 1 tbsp of oil around the edges of the fry pan. If your hash brown broke when you flipped it, use a spatula to lightly pat it back into shape.
  12. Cook until golden brown and crispy, about 4 to 6 minutes. Use a spatula to lift up to check.
  13. Slide out of the plan onto a serving plate. Season with additional salt if required.
  14. To serve, garnish with chopped parsley (optional) and cut into wedges.
Adapted from www.recipetineats.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Easy Cider Roasted Vegetables

vegan roasted veg
Easy Cider Roasted Vegetables
Serves 2
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Cook Time
30 min
Cook Time
30 min
Ingredients
  1. Any veggies you like!
Suggested
  1. 1 sweet or red onion, cut into wedges
  2. 2 carrots, sliced
  3. 6 baby gold, purple or red potatoes, cut up
  4. 1 1/2 cups butternut squash or pumpkin, peeled, cubed
  5. Half a cabbage- green or purple- sliced
  6. 1 1/2 cups broccoli florets
  7. 1 cup cauliflower florets
  8. 1 yellow squash, cut into half moons
  9. A few green beans, whole, trimmed
  10. A portobello mushroom or two, sliced or cut up
  11. Lots of garlic, several whole or minced cloves
  12.  
Cider Roasting Sauce
  1. 3 tablespoons extra virgin olive oil
  2. 3 tablespoons apple cider vinegar
  3. 1 cup natural apple cider or apple juice
  4. 1 tablespoon agave, honey or brown sugar
Instructions
  1. Preheat the oven to 375ºF.
  2. Wash and cut your favourite mix of vegetables and toss them into a large baking pan and cover with the cider dressing, toss well to coat. Sprinkle with warming spices and roast for 30 - 40 mins or until tender.
Adapted from glutenfreegoddess.blogspot.co.uk
Eat Plants Not Animals https://www.eatplantsnotanimals.com/

Mediterranean Baked Sweet Potatoes

baked sweet potato
Mediterranean Baked Sweet Potatoes
Serves 4
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
Ingredients
  1. 4 medium sweet potatoes
  2. 1 can chickpeas rinsed and drained
  3. 1/2 tbsp olive oil
  4. 1/2 tsp each of cumin, coriander, cinnamon, paprika
  5. Pinch of sea salt or lemon juice
  6. Garlic Herb Sauce
  7. 1/4 cup hummus (or tahini)
  8. juice 1/2 lemon
  9. 1 tsp dried dill (or 2-3 tsp fresh)
  10. 3 cloves garlic minced
  11. Water to thin
  12. Sea salt to taste
Instructions
  1. Preheat oven to 400 degrees Fahrenheit (about 200 degrees Celsius) and line a large baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
  3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or non-dairy milk to thin so it’s pourable. Taste and adjust seasonings as needed.
  6. Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  7. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
  8. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
Notes
  1. Top with cherry tomatoes, chopped parsley and lemon juice
Adapted from minimalistbaker.com
Eat Plants Not Animals https://www.eatplantsnotanimals.com/