Breakfast Tofu pancakes

PREP: 10 MINS COOK: 10 MINS SERVES 4 - 6  Silken tofu is the secret to making a stack of fluffy, thick, American-style vegan pancakes without gluten, eggs or dairy Ingredients 50g Brazil nuts3 sliced bananas240g raspberriesmaple syrup or honey, to serve For the batter 349g pack firm silken tofu2 tsp vanilla extract2 tsp lemon juice400ml unsweetened almond … Continue reading Breakfast Tofu pancakes

Cheat’s pineapple, Thai basil & ginger sorbet

An easy blended sorbet with vibrant Thai basil and spicy ginger. PREP: 5 Mins plus overnight chilling, no cook SERVES 6  Ingredients 1 large pineapple, peeled, cored and cut into chunksjuice and zest 1 lime1 small piece of ginger, slicedhandful Thai basil leaves, plus a few extra little ones to serve75g white caster sugar A couple of days before eating, … Continue reading Cheat’s pineapple, Thai basil & ginger sorbet

Vegan vanilla ice cream

PREP: 25 MINS COOK: 20 MINSplus chilling and churning EASY SERVES 10  Ingredients 2 x 400g cans coconut milk (not light)175g caster sugar1 tsp sea salt flakes1 vanilla pod or 1 tbsp vanilla bean paste2 tbsp cornfloura pinch turmeric Pour most of the coconut milk into a saucepan, reserving a splash in a small bowl for later. Add the sugar, salt and turmeric … Continue reading Vegan vanilla ice cream

Vegan tiffin

 PREP: 15 MINS COOK: 3 MINSplus 2 hrs chilling EASY CUTS INTO 25 SMALL SQUARES  Make our vegan tiffin squares as a festive treat, packed with ingredients like ginger nuts, dried cranberries and pistachios. They're great for a party 75g coconut oil, plus extra for the tin200g vegan dark chocolate (at least 70%), roughly chopped2 tbsp golden syrup200g vegan ginger nuts100g dried cranberries50g pistachios, toasted … Continue reading Vegan tiffin