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.