Month: April 2018

Ingredients

• 1 x 400g tin of chickpeas, drained and water (aquafaba) saved
• 3 tbsp. raw coconut sugar
• 2 large ripe avocados, peeled
• 40g cacao powder
• 40ml agave syrup
• 1 tsp. vanilla extract
• To decorate: Milled linseeds with goji berries, cacao nibs and edible flower petals

Instructions

1. Pour chickpea water (aquafaba) into a large bowl or stand mixer, whisk until it forms stiff peaks (this takes some time!)
2. Once whisked, add the coconut sugar and whisk again
3. In another bowl, mix the remaining ingredients until smooth, you could lightly blend with a hand mixer if your avocado is still slightly lumpy
4. Fold the chocolate aquafaba mix into the avocado mix one spoonful at a time using a metal spoon until combined, be careful not to overmix
5. Spoon into serving glasses or ramekins and refridgerate
6. decorate just before serving

Ingredients

• Frijoles:
• 1 tbsp. cold-pressed rapeseed oil
• 1 tbsp. of vegan butter (I used Pure)
• 1 large onion, finely chopped
• 1 tsp. chilli flakes
• 2 x 400g tins of black beans, drained and rinsed
• 150ml vegetable stock or bouillon
• 1 red chili, de-seeded and sliced
• Quesadilla Filling:
• 2 tbsp. cold-pressed rapeseed oil
• 1 red onion, peeled and sliced
• 1 tsp. dried cumin
• 1 Tsp. dried oregano
• 10 small corn tortilla (I used the Wahaca corn/wheat tortillas)
• Guacamole:
• 3 ripe avocados, peeled and de-stoned
• 8 cherry tomatoes, chopped
• 1 garlic clove, peeled and crushed
• 1 tsp. ground cumin
• 2 limes, juiced
• 1 tsp. smoked paprika
• half a packet of coriander, stalks removed and leaves chopped
• Baked Corn and Smoky Tomato Salsa:
• 2 corn on the cob
• I tsp. cold-pressed olive oil for brushing
• 1 Tsp. smoked paprika
• 1 red onion, peeled and chopped
• 1 red chilli, de-seeded and chopped
• 1 lime, juiced
• half a packet of coriander, stalks removed and leaves chopped

Instructions

1. Preheat the oven to 200oc/180oc fan/Gas 5
2. Start with the Guacamole: mash the avocados with the lime juice
3. Add the remaining ingredients, mix well
4. Baked Corn and Smoky Tomato Salsa: brush the corn with the oil and place on one half of a baking tray
5. Toss the tomatoes in the remaining oil and add the paprika
6. Bake for 15-20 minutes until the tomatoes are starting to char lightly and the corn is browning
7. Allow the corn to cool a little then hold the corn upright, stabilise with a fork and run a sharp knife down to remove the sweetcorn kernels
8. Mix the corn, tomatoes and the remaining ingredients in a bowl
9. Frijole: heat the butter and oil in a small pan
10. Add the onion, garlic and chilli and sauté for 10 minutes until softened, stirring occasionally
11. Pour in the black beans and stock, simmer for 30 minutes
12. Remove from the heat and leave to cool
13. Once cooled, mash with a stick blender but not until entirely smooth
14. stir through the chilli
15. Quesadilla Filling: while the frijoles are cooking, heat a frying pan with the oil
16. Add the onions and spices, sauté for 10 minutes until softened and starting to brown
17. Mix together with the frijoles and set aside
18. To assemble: heat a dry frying pan on the hob
19. Lay out 5 tortillas on a board
20. Spread thickly with the frijole and onion mix
21. Top with the guacamole
22. Place another tortilla on top
23. Dry fry each quesadilla until lightly browned and crisping, turning over once one side has browned.
24. Carefully cut into wedges and serve with the salsa on the side

Ingredients

• Base:
• 140g Raw almonds, soaked overnight
• 120g Ground almonds
• 6 Medjool dates, pitted
• 3 Tbsp. coconut oil
• 1/2 Tsp. freshly grated nutmeg
• Grinding of sea salt
• For the Raspberry Layer:
• 220g Raw cashew nuts, soaked overnight
• 220g Tin of coconut cream
• 70g Coconut oil
• 3 Tbsp. maple syrup
• 2 Tbsp. chia seeds
• 1 Tsp. vanilla extract
• 300g frozen raspberries, defrosted (I use Aldi's)
• **You can use fresh berries if they are in season
• For the Blackberry Layer:
• 220g Raw cashew nuts, soaked overnight
• 220g Tin of coconut cream
• 70g Coconut oil
• 3 Tbsp. maple syrup
• 2 Tbsp. chia seeds
• 1 Tsp. vanilla extract
• 300g frozen blackberries, defrosted (I use Aldi's)

Instructions

1. Line a 20cm spring release round cake tin with baking paper.
2. Grease well with coconut oil to ensure the cake slides out easily
3. For the Base:
4. Add all the ingredients to a blender and pulse. Once starting to combine, blitz on high and scrape down the sides of the blender to ensure everything is combined.
5. Once you have a slightly sticky dough, remove and place in prepared baking tin
6. Press down firmly and evenly with your hands
7. Place tin in freezer until required
8. For the Layers:
9. You can make them in either order, I made the raspberry layer first.
10. Add everything to a clean blender and process until as smooth as possible, if your blender isn't very high powered you may not get a perfectly smooth finish but soaking the nuts really helps.
11. Pour the evenly blended mix over the frozen base and freeze.
12. Make the blackberry layer in exactly the same way allowing time for the first layer to set firm before adding.
13. To Serve:
14. Remove from the freezer 10-15 minutes before required to slice. I then slice all of mine and freeze in portion sized pieces in freezer containers.