Chocolate Marble Cake

Serves 4
Ingredients
225g Butter
225g Caster sugar
4 Eggs
225g Self-raising flour
3 Tablespoons milk
1 Teaspoon vanilla extract
2 Tablespoons cocoa powder

Method

1. Preheat the oven to 180 degrees centgrade. Grease a ring cake tin..
2. Put the butter, caster sugar, eggs, flour and milk into a food processor and whizz for 1-2 minutes until smooth.
3. Place half of the mixture into a bowl. Stir the cocoa powder into the mxture in the bowl. Place the vanilla extract into the mixture in the food processor and whizz until the vanilla has been mixed in.
4. Take 2 spoons and use them to alternately dollop the chocolate and vanilla cake mixes into the tin. When all of the mixture hs been used up, take a skewer and swirl it around the mixture i the tin a few times to create a marbled effect.
5. Bake the cake for 45-55 minutes until a skewer inserted into the cake comes out clean. Run a knife around the edge of the tin so you can turn it out onto a cooling rack easier, after you have turned it out, leave the cake to cool.

Perfect Rice

Method
1 Mug
Rice, rinsed
Water
1 Dessertspoon turmeric (optional)

Method

1. Take an appropriate sized mug, depending on your appetite and how many people you need to feed (the rice will approximately triple in size), and fill it with rice. Pour the rice into a large saucepan. Fill the same mug with water and pour into the pan, then repeat (Ratio of 2:1, Rice:water). If desired, add turmeric to make the rice yellow-gold.
2. Bring the rice to the boil. Take the rice to a simmer for about 10 minutes, by which time the water will have boiled off and there will only be rice left in the pan.
3. Remove from the heat and serve.

Blueberry Smoothie

Serves 4
Ingredients
350g Frozen Blueberries
2 Bananas, broken into pieces
300ml Apple juice
1 Pear, cored and chopped

Method

1. Tip all of the ingredients into a blender and blitz until smooth.
2. Serve cold and refreshing.

Macaroni Cheese

This is the most delicious macaroni cheese i have ever tasted.
Serves 4
Ingredients
1 Slice of wholemeal bread, cut into chunks
2 Tablespoons Butter, plus 1 Tablespoon melted
350g Macaroni or Penne pasta
1 Teaspoon garlic paste
1 Teaspoon thai spices paste (available from most supermarkets)
3 Tablespoons Plain flour
500ml Milk
300g Cheddar cheese

Method

1. Heat the oven to 200 degrees centigrade. Spread the chunks of bread over a small baking tray, drizzle with the melted butter and season to taste. Bake for 6 minutes until crisp, then set aside.
2. Boil the pasta for 2 minutes less than stated on the pack. Meanwhile, melt the remaining butter in a saucepan. Add the garlic paste and thai paste, then cook for 1 minute. Pour in the milk and whisk it into the butter. Gradually whisk in the flour and a pinch of salt until you bet a lump free sauce. Simmer for 5 minutes, whisking constantly until thickened. Take off the heat, then stir in the cheddar, leaving a handful for later.
3. Rinse the pasta, then pour into a large ovenproof dish. Stir the cheesy sauce into the pasta. Scatter over the bread, remaining cheddar and pepper to taste. Bake for 20 minutes until crisp and golden.

Emily's Tasty Daal Curry

Serves 4
Ingredients
1 Onion
1 Teaspoon garlic powder
1 Teaspoon ginger powder
1 Teaspoon chilli powder
1 Red pepper, deseeded
½ teaspoon ground coriander
Rapeseed oil
1 Teaspoon curry powder
1 Teaspoon turmeric
½ Teaspoon ground fenugreek
1 Teaspoon mustard seeds
650g Precooked puy lentils (I suggest 1x400g tin and 1x250g ready-to-eat packet)
1x400ml Tin coconut milk
50g Baby spinach, plus extra to serve
1 Large mug of rice
Poppadoms or Naan bread, to serve

Method

1. Halve the onion and the red pepper and place in a food processor, along with the garlic powder, ginger powder, chilli powder and ground coriander. Blitz until roughly chopped, and leave to the side.
2. Pour the rice into a large pan with the two times the amount of water as rice (in a ratio of 2:1, water to rice) and bring to a low boil.
3. Heat the rapeseed oil on a high heat. Add the curry powder then wait 30-45 seconds becore adding the turmeric, the repeat the process with the fenugreek and mustard seeds. Wait until you can hear the mustard seeds popping in the pan, and then pour in the pepper and onion mixture from the blender and fry for 2-3 minutes.
4. Place the puy lentils in the pan and mix into the mixture. Pour the coconut milk into the pan and stir everything together, ensure that the curry has been brought up to the boil, then take down to the simmer until pretty much all of the water in the rice has boiled down. Then take the curry off the heat.
5. Rinse the rice in a colainder to get rid of all of the sticky starch. Then stir in the spinach to the Daal curry, ensuring it is thoroughly mixed in.
6. Serve the rice with the curry with a pinch of spinach on the top, serve with the naan or poppadoms.

Quinoa Salad with Grilled Halloumi

Serves 4, with a vegetable side dish
Ingredients
1 Red onion
1 Jar of sliced roast peppers in oil
200g Quinoa
500ml Vegetable stock
Handful curly leaved parsley, roughly chopped
2 Tablespoons olive oil
Zest and juice of a lemon
250g Pack halloumi cheese, chopped into 12 slices

Method

1. Heat 1 Tablespoon of oil from the roast peppers in a medium saucepanon a medium-high heat. Cook the onion and a handful of the peppers for a few minutes, then add the quinoa. Add the stock, cover and then turn the heat down to a simmer. Cook for 15 minutes, or until soft.
2. Meanwhile, mix the lemon zest and juice with the parsley and oil. This will be the dressing.
3. Heat a griddle pan on a medium-high heat, cook the halloumi on both sides until the slices are golden and crisp.
4. Serve the quinoa salad with the halloumi and the dressing poured all over it.

Cranberry and Raspberry Smoothie

Serves 4
Ingredients
200ml Cranberry juice
175g Frozen rasperries
100ml Milk
100ml Natural yoghurt

Method

1. Place all ingredients into a blender and pulse until smooth.
2. Serve in a jug with ice.

Bratkartoffeln (German fries)

Bratkartoffeln (or German Fries) is a traditional German dish which is served up in restaurants all over Germany. It is roughly chopped fried potatoes. It is unknown when and where Bratkartoffeln originated but it is thought that it has been around since we (humans) started cooking potatoes!
Serves 4 (side dish) or 2 (main meal)
Ingredients
1 Kilogram new potatoes
1 x 150g Pack of Quorn bacon, diced
1 Onion, diced
Half a teaspoon of ground pepper
Half a teaspoon of salt
Vegetable oil
2 Tablespoons chopped parsley

Method

1. Boil the potatoes in their skin until tender, but still firm (do not overcook). Let them cool then dice them.
2. Fry the bacon and the onion in a large frying pan on medium-high heat (with a drizzle of vegetable oil) until the bacon is brown and crispy. Put this in a bowl and set aside.
3. Add some more vegetable oil to the pan. Add the cubed potatoes to the pan, add the salt and pepper, and saute (Fry quickly over  high heat) the potatoes until they begin to gain a golden crust.
4. Return the bacon and onion to the pan with the potatoes, then saute for another 5 minutes.
5. Serve on individual plates and serve with parsley, if desired.

10 Minute Pea Soup

Serves 1
Ingredients
200g frozen peas
200ml Vegetable stock
30g Mix of pine nuts and cashew nuts
Vegetable oil
A handful of fresh mint leaves
Salt and Pepper

Method

1. Place the peas and stock in a sauce pan. Bring to the boil, then turn off the heat and let it sit for 3 minutes.
2. Grind the pine nuts and cashew nuts and a drizzle of oil in a blender or with a hand blender.
3. Place the peas, nut mix and mint in a blender, or use a hand blender.  Whizz to a puree, it will be slightly lumpy. Season to taste and serve.

Adapted from: Less Meat, More Veg by Rachel de Thample

Vegetable Stir-fry

This is a really quick weekday dinner.
Serves 4
Ingredients
396g Pack tofu, drained
570g Mixed stir-fry vegetables (available from most supermarkets)
180ml Pouch sweet chilli and ginger stir fry sauce (available from most supermarkets)
315g Dry noodles
2 Teaspoons toasted sesame seed oil
3 Tablespoons vegetable oil

Method

1. Prepare the tofu. Remove the excess moisture by wrapping the tofu in a few layers of kitchen towel. Sandwich the tofu between 2 chopping boards, then weigh down the top board with a few tins. Leave for 5-10 minutes. Remove the boards and unwrap. Cut the tofu horizontally (so its thinner), then cut the tofu into 8 triangles.
2. Heat half of the vegetable oil in a large frying pan or wok, then add the tofu. Cook for 4-5 minutes on each side, until browned. Remove from the pan and set aside.
3. Bring some water to a simmer in a large pan, then add the noodles. Cook until they are almost cooked.
4. Heat the remaining vegetable oil and half of the sesame oil in the pan/wok.Add the mixed veg, sauce and cooked noodles and stir fry for about 4-5 minutes, or until cooked through.
5. In a seperate pan, reheat the tofu WITHOUT OIL because otherwise it will go greasy.
6. Divide between 4 plates, top with the tofu and drizzle with the remaining sesame oil.

Summer Fruits Lemonade

Serves 4
Ingredients
5 Lemons, freshly squeezed (about 150 ml)
200ml Sparkling Water
200g Summer fruits (can be bought frozen in most supermarkets)
100g Caster sugar

Method

1. Place all of the ingredients in the blender and whiz to a smooth puree.
2. Strain into a jug over some ice cubes.
3. Serve cold.

Vegan Rice Pudding

Serves 4
Ingredients
400ml Tin coconut milk
400ml Cold water
1-2 Star anise
1 Teaspoon ground cinnamon
3 Cardamom pods, crushed
3 Tablespoons caster sugar
150g Pudding rice
4 Figs

Method

1. Pour the coconut milk and water in a pan, then stir in the cinnamon, cardamom, star anise and sugar.
2. Heat gently until the sugar dissolves. Bring to the boil, then remove from the heat.
3. Place the rice in a different pan and heat for 1-2 minutes. Stir in a third of the coconut milk and bring to a simmer, stirring constantly until almost all of the milk has been absorbed.
4. Gradually ladle in the rest of the milk, stirring continually until it has been fully absorbed. Keep going until the rice is tender, about another 15 minutes.
5. Scrape the seeds out of the figs, then put the rice pudding in bowls and put the fig seed/flesh on top of the pudding.

Adapted from: 'Less Meat, More Veg' by Rachel de Thample

Vegan Shortbread

Ingredients
125g Vegan margerine (or butter)
55g Caster sugar
180g Plain flour

Method

1. Preheat the oven to 190 degrees centigrade.
2. Beat the margerine and sugar together until smooth.
3. Stir in the flour to get a smooth paste.
4. Turn onto a work surface and gently roll out until the paste is 1cm thick. Cut into fingers and place on a baking tray. Stick a skewer all the way through the fingers to create a pattern. Chill in the fridge for at least 20 minutes.
5. Bake in the oven for 20-25 minutes, until golden-brown. Cool on a wire rack.

Aubergine Melts

Serves 4
Ingredients
3 Tablespoons olive oil
2 Small aubergines, sliced lengthways
2 Large tomatoes, sliced into rounds
1 x 150g Ball mozzarella, drained and sliced into 8 slices

Method

1. Preheat the oven to 200 degrees centigrade.
2. Drizzle the aubergine with oil and bake for 25 minutes.
3. Put 2 slices of tomato on each aubergine half, followed by two slices of mozzarella.
4. Return to the oven for another 5 minutes. Serve with couscous and green salad.
   

Green Salad

Ingredients
1 Small round lettuce
60g Lambs lettuce
70g Rocket
Half a cucumber, diced
3 Large spring onions, chopped finely
2 Large garlic cloves
1 Dessertspoon balsamic vinegar
1 Dessertspoon red wine vinegar
10 Dessertspoons olive oil
5-6 Black peppercorns
1 Dessertspoon coarse sea salt
Freshly ground black pepper

Method

1. Tear the lettuce into a large serving bowl, then add the lambs lettuce and rocket. Tip in the cucumber and spring onions, and toss well.
2. For the vinegarette, begin by crushing the salt with a mortar and pestle, then add the garlic. As you crush it, it will quickly break down into a paste. Then add the peppercorns and crush it in thoroughly. Then add some ground black pepper-to taste. Add the vinegars and grind them in. Add the oil and whisk with a fork until combined.
3. Add the vinegarette and toss well. Serve immediately.

Chocolate Beet Cake

Ingredients
(for the cake)
280g Plain flour
340g Caster sugar
70g Cocoa powder
1 Teaspoon baking powder
Half teaspoon salt
170g Butter,cut into pieces
2 Eggs
1 Tablespoons vanilla extract
2 Small beetroots, finely grated
225ml Boiling water
(for the icing)
110g Butter
225g Caster sugar
70g Cocoa powder
170ml Whipping cream
1 Teaspoons vanilla extract

Method

1. Preheat the oven to 180 degrees and grease two 20cm sandwich tins.
2. Mix the flour, sugar, cocoa powder, baking powder and salt in a bowl. Add the butter and, with an electric whisk, mix on a low setting until the butter has been worked into the flour (it will be dry and crumbly).
3. Add the eggs and vanilla and mix in slightly, then mix in the beets. Gradually add the hot water while still mixing on a low speed, then increase the speed to a medium speed and continue to mix for 3-4 minutes, until the batter is thick and fluffy.
4. Scrape the batter into the prepared tins and then make a dip in the middle of the cake so it does not become domed.
5. Bake the cake for 35 minutes until a skewer inserted into the iddle of the cake comes clean. Cool the cakes in the tin until you can touch the bottom of the tin and not get burnt. Then turn out onto a cooling rack.
6. For the icing, melt the butter in a medium saucepan, then whisk in the sugar and cocoa powder.
7. Continue to whisk this over a medium heat until it begins to bubble, then whisk in the cream. Continue  to whisk for about a minute. Remove the pan from the heat and stir in the vanilla.
8. Cool the mixture in the pan for about 15 minutes then decanter into a small bowl and continue to cool, whisking occasionally. This will set it to a pouring consistancy.
9. To assemble, place one of the cakes on a plate (not the serving plate). Spread an even layer of icing on the top of the cake and place the second layer on top. Pour all of the icing over the top of the cake, then spread it so it is even. Ensure that the icing is spread over the sides.
10. When the icing has stopped dripping off the edge, transfer to a clean plate or cake stand. Chill the cake to harden the icing.

Adapted from: Bake with Anna Olson

Vegan Shepherd's Pie

Serves 4
Ingredients
4 Large potatoes suitable for mashing, diced
2 Tablespoons vegan margarine
150ml Almond milk
110g Soya mince
300ml Vegan stock
300ml Vegan gravy
175g Carrot, diced (similar size as the peas)
175g Peas
1 Teaspoon garlic paste or powder
1 Teaspoon paprika

Method

1. Preheat the oven to 200 degrees.
2. Mix the soya mince with the stock to rehydrate the soya mince.
3. Boil the potatoes for about 20 minutes until tender. Drain and mash with the margarine and almond milk. If you wish you can add some black pepper.
4. In a medium bowl, mix the soya mince. gravy, peas, carrots, garlic paste/powder and paprika. Pour into a casserole dish but ensure that it is all evenly distributed. Top with the potatoes spreading them to the edges of the dish.
5. Bake for 30-40 minutes, or until the potatoes have lightly browned.

Butternut Squash with Autumnal Vegetables

Serves 2-4
Ingredients
1 Butternut squash, halved and seeded
120g Broccoli, broken into small florets
120g Sweet pepper in multiple colours, diced
220g Carrot, diced
100g Courgette, diced
120g Broad beans, frozen
140g Peas, frozen
140g Sweetcorn, frozen
1 Tin of chickpeas
200g Wholegrain rice
2 Dessertspoons cumin seeds
3 Dessertspoons vegan margarine
Vegetable oil

Method

1. Preheat the oven to 200 degrees centigrade. Place the squash halves skinside down on a roasting tray. Place a dessertspoon of vegan margerine in each seed hollow. Pour at least 3 tablespoons of vegetable oil over the butternut squash.
2. Put the butternut squash into the oven and cook for about 40 minutes.
3. Meanwhile, boil enough water in a large saucepan to cover the rice at least three times. Pour in the rice, return the rice to the boil and then simmer for 2 minutes, or for how long it says on the pack. Drain and rinse the rice.
4. Drain and rinse the chickpeas. Mix the broccoli, pepper, carrot, courgette, broad beans, peas, sweetcorn and chickpeas in a large bowl.
5. In the same pan as you cooked the rice in, heat a drizzle of oil, pour in the cumin seeds and fry for one minute.
6. Pour in the vegetables and the remainder of the vegan margarine. Cook for about three minutes-until the margarine has melted.
7. Mix the rice into the vegetables. Then drain the fat from the butternut squash and stir into the rice and vegetables.
8. Turn down the temperature of the oven to 100 degrees ad continue to cook for 20 minutes. Continue to cook the rice and veg for the same amount of time, stirring regularly.
9. Serve the rice on top of the squash and eat immediately.

Jam Tarts

Ingredients
250g Flour
100g Butter or vegan cooking butter
Jam (For a home made look use seedy jams or for a professional style use smooth jams)
60ml Water

Method

1. Preheat the oven to 200 degrees. Grease a 12-bun tin with butter/vegan margerine.
2. Chop up the butter into small pieces. In a large mixing bowl pour in the flour and butter and rub together, with your fingers, until it reaches the consitancy of breadcrumbs. Be careful not to overwork it because if the butter melts, the pastry will have a chewy texture.
3. Pour in the water and mix quickly to make a dough. If the pastry does not come together you may need to add more water.
4. Roll the dough into a ball and wrap with clingfilm. Chill in the fridge for an hour or two.
5. Roll out the dough until it is just less than 5 millimeters, only roll out the pastry in the same direction otherwise it will become overworked. Use a scone cutter that is slightly larger than the hole in the bun tin. Cut the circles as close as possible together.
6. When you have cut out all twelve circles you should cut out little shapes to put on the top to decorate the tarts
7. Place each circle into every hole in the bun tin and press it down into the edges of the hole. place a teaspoon of jam into each tart. Finally, place a shape on the top of each tart.
8. Cook for 20 minutes-until golden brown. Leave to cool and eat whilst still warm.

Tuoni E Lampo (Chickpeas with Pasta)

Serves 4
Ingredients
1 Can of chickpeas
400g Penne pasta
4 Tablespoons olive oil
1 Clove of garlic, crushed
1 Teaspoon sea salt
1 Teaspoon cracked black pepper

Method

1. Cook the pasta in boiling water with half of the pepper and salt until al dente, then drain and rinse it.
2. Drain the chick peas, then rinse them under hot water.
3. Heat the olive oil in a large frying pan and add the garlic, chick peas, pasta and the remaining salt and pepper. Then toss them together until everything is glossy with oil.
4. Serve immediately with plenty of cheese. This dish goes very well with carrot and coriander soup.

Adapted from 'The Bean Book by Rose Elliot'