VEGAN APPLE & BLUEBERRY CRUMBLE WITH TOFU, CASHEW VANILLA CREAM

Apples are coming into season in the UK – time for a crumble.  This is a healthy alternative to high fat, high sugar crumbles, using whole foods for sweetness, no oil, butter or margarine and a small amount of coconut sugar.  It would be lovely with vegan ice cream, custard or cold with nice cream, but I also show you how to make a low sugar, low fat cream to top it with.

The Crumble

Prep time: 10 minutes
Cooking time: approximately 20 minutes
(Serves 4 – 6 )

Ingredients – crumble top

100g pitted dates (not medjool)
1tbsp apple sauce
1tbsp peanut butter
80g oats (ideally fine milled oats and not rolled)
120g flour (any will do – I used Spelt, gluten free should work also)
20g desiccated coconut
2 tbsp coconut sugar (for sprinkling on top)

Ingredients – filling

3 large apples (I used Bramley cooking apples)
130 g blueberries
2 tbsp flour
4 tbsp coconut sugar

Method

Preheat oven to 160°c / 320f / 180 convection

  1. Core and peel apples, cut in half and slice into half centimetre slices
  2. Add to a medium sized baking dish and rub the sliced apples with the flour
  3. Add the blueberries and coconut sugar and mix through
  4. Cover dates with boiling water and leave to sit for 5 – 10 minutes, then stir vigorously with a fork into a butter thick paste
  5. Put the date paste, the peanut butter and apple sauce into a bowl and mix thoroughl
  6. If you are using rolled oats, pulse these in a food processor until fine
  7. Add the oats, flour and coconut into a large bowl
  8. Add the wet ingredients to the dry ingredients and massage through thoroughly until it has a crumbly consistency
  9. Pour the crumble over the top of the apples and blueberry mix in the baking dish and pat down. Sprinkle with coconut sugar (optional).
  10. Cover with foil and bake for 30 minutes.
  11. Remove foil and bake for a further 30 – 40 minutes.

Soya & cashew vanilla cream

Ingredients

1 pack of silken tofu – 300g Tetra pack
20g cashews (soaked in boiling water)
½ tsp vanilla powder
4 tbsp coconut sugar (or other sweetener – Xylitol, sugar etc.)

Method

  1. Place all ingredients in a blender and blend until smooth
  2. Pour into a jar and refrigerate until it sets into a thick cream

 

Watch me make it:

 

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SPICY MEXICAN RICE (VEGAN)

Who doesn’t love a meal that you can make in one pot.  The seasons are changing and comfort food is in order.  Spicy Mexican Rice with kidney beans and some chilli all cooked in one pot!  The spicing for this recipe can be switched up for more kick.  This is a mild chilli, but with the addition of some additional chilli, celery seeds, a pinch of cinnamon and a little cocoa powder this could be switched up!

Prep: 5 minutes
Cooking time: 1hr (dependent on rice used)
Servings: 2 – 3

Ingredients

200g brown long grain rice (1 heaping cup)*
1 400g tin crushed tomatoes (14 oz)
1 400g tin red kidney beans (rinsed and drained) (14 oz)
400ml water (14 fl oz)
1 onion
2 cloves garlic
1 Green pepper (seeded)
1 stick celery
1 carrot
70g corn (½ cup)
2-3 tsp cumin powder
½ – 1 tsp chilli flakes
1 tsp dried oregano
1tsp onion powder
salt & pepper to taste

* reduce water by 50ml (1.5 fl oz) if using white rice

Method

  1. Chop onion, green pepper, celery and carrot finely
  2. In a large pot on a high heat fry onions and green peppers, crushed garlic until soft and fragrant
  3. Add celery and carrot and fry for a further 2 minutes
  4. Add tomatoes, water, kidney beans, rice, corn, chilli flakes and cumin powder
  5. Bring to the boil, reduce heat to a simmer and cover
  6. Stir periodically to ensure there is enough liquid to cook the rice
  7. Test the rice, if not cooked and out of liquid add a further 50ml of water 1.5 fl oz
  8. Cook until the rice is tender and the liquid absorbed
  9. Stir in oregano
  10. To serve garnish with chopped coriander leaf or guacamole and corn chips

Watch me cook it!

CREAMY MUSHROOM PASTA – ONE POT

A classic dish simplified to one pot cooking.  The walnuts add a bit of richness to this delicious and comforting creamy mushroom pasta dish.

Prep time: 10 minutes
Cooking time: approximately 20 minutes

Ingredients

200g (7 oz) pasta
400ml (14 fl oz) water*
300ml plant mylk (10 fl oz) (soya or almond)
300g (10 oz) mushrooms
1 handful of green beans
1 carrot
25g (1 oz) walnuts
1tsp garlic powder
2tsp onion powder
3tbsp nutritional yeast (can be substituted with powdered vegetable stock)
Salt & pepper to taste

*additional water may be required depending on pasta used

Method

  1. Soak the walnuts in boiling water
  2. Chop carrot, beans finely
  3. Roughly chop the mushrooms
  4. In a large pot, add the mushrooms (saving back two handfuls), dry fry until cooked through
  5. To a blender goblet add the soaked walnuts, cooked mushrooms, plant mylk, water, garlic and onion powders, salt and pepper.  Blend until smooth.
  6. Pour your blended liquid into a large pot, add your chopped carrots and beans and the uncooked mushrooms
  7. Put on a high heat and bring to the boil
  8. Add your pasta and lower heat to a high simmer
  9. Stir frequently to ensure pasta doesn’t stick to the bottom (add additional water in increments of 50 – 100ml if required)
  10. Cook until all liquid is absorbed by the pasta and the pasta is cooked and you’re left with a creamy thick sauce, stir through the nutritional yeast and serve

Watch me cook it!!!

ITALIAN VEGETABLE ONE POT PASTA

Throw everything into the pot and cook – it’s that easy.  This is simple food, cooked simply.  Enjoy topped with capers, herbs and white beans or just have it as it comes…

Prep:  5 minutes
Cooking time: 20 minutes approximately

Ingredients

200g (7 oz) spaghetti
600ml water (21 fl oz) (wholemeal) or 500ml (17 fl oz) water (white pasta)*
200g (7oz) fresh tomatoes
2 cloves of garlic
1 onion
1 handful of green beans
1 carrot
1 stick of celery
4 mushrooms
1tsp Italian Herbs
1 bay leaf
1tsp garlic powder
1tsp onion powder
Salt & pepper to taste
*additional water may be required depending on pasta used

Method

  1. Chop onion, carrot, celery finely
  2. Roughly chop your tomato and mushrooms
  3. In a large pot, add your chopped vegetables, herbs and garlic & onion powders
  4. Put on a high heat and bring to the boil
  5. Add your spaghetti and lower heat to a high simmer
  6. Stir frequently to ensure pasta doesn’t stick to the bottom (add additional water in increments of 50 – 100ml if required)
  7. Once most of the liquid has been absorbed add crushed garlic
  8. Cook until all liquid is absorbed by the pasta and the pasta is cooked and you’re left with a small amount of thick sauce.

Video instructions