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Showing posts from April, 2019

Jasmine’s Favourite Recipes for Veganuary 2021

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It’s Veganuary! Whether you’re a year-round vegan or just looking to cut down on animal products, January is the perfect time to explore all the delicious veggie recipes out there. To help you get started, I’ve rounded up some of my favourite vegan dishes from the website — I come back to these again and again for nourishing and flavourful meals fit for any occasion! Note: Some of these recipes call for ghee — a very important Ayurvedic ingredient — but you can easily substitute your favourite oil or, when it comes to serving, drizzle with extra virgin olive oil. SAVOURY Creole-Inspired Black Eyed Beans and Collards The ‘Ooh Yeah’ Noodle Stir-Fry Salad Ginger Broccoli Baby Corn Kitchari Lettuce, Coconut and Mint Dal Chickpea Flour Pizza Pudas SWEET Banana Bread Caraway Cake Caramelised Crunchy Choc Block Buckwheat Cookies Chocolate Raspberry Muffin Volcanoes Blackberry Apple Ginger Buckwheat Cake Sweet Potato and Orange Porridge from East by West For more vega

Melissa’s tools to Fighting Food Waste & Consuming Less

Melissa’s tools to Fighting Food Waste & Consuming Less

Carrot Cake with Honey Yoghurt ‘Cream Cheese’

How To: 1.  Preheat the oven to fan 180°C/Gas mark 6 and line the base of two 23cm-diameter cake tins (for a whole cake) or a 20cm x 40cm baking tin (for a traybake) and grease the sides with butter. 2. In a large bowl, combine the ground almonds with the salt, bicarbonate of soda, cinnamon and nutmeg. 3. In a separate bowl, beat the eggs with the maple syrup and melted butter, then stir in the carrots, raisins and walnuts before mixing with the dry ingredients in the large bowl. 4. Pour the batter into the prepared cake tins or tin, spreading it out evenly, and bake in the oven for 35 minutes until springy to the touch and golden brown on top. Remove from the oven and place the tins on a wire rack to cool. 5. While the cakes are cooling, make the frosting. Add the strained yoghurt or cream cheese/quark/goat’s curd mixture to a bowl and mix in the honey and vanilla extract. Taste, adding a tiny pinch of salt if needed, then leave in the fridge until the cakes have cooled down com

Carrot Cake with Honey Yoghurt ‘Cream Cheese’

How To: 1.  Preheat the oven to fan 180°C/Gas mark 6 and line the base of two 23cm-diameter cake tins (for a whole cake) or a 20cm x 40cm baking tin (for a traybake) and grease the sides with butter. 2. In a large bowl, combine the ground almonds with the salt, bicarbonate of soda, cinnamon and nutmeg. 3. In a separate bowl, beat the eggs with the maple syrup and melted butter, then stir in the carrots, raisins and walnuts before mixing with the dry ingredients in the large bowl. 4. Pour the batter into the prepared cake tins or tin, spreading it out evenly, and bake in the oven for 35 minutes until springy to the touch and golden brown on top. Remove from the oven and place the tins on a wire rack to cool. 5. While the cakes are cooling, make the frosting. Add the strained yoghurt or cream cheese/quark/goat’s curd mixture to a bowl and mix in the honey and vanilla extract. Taste, adding a tiny pinch of salt if needed, then leave in the fridge until the cakes have cooled down comp