Vegan gluten-free lasagna

to make the filling: Place the oil in a large frying pan over a medium heat. Add the onion and cook until translucent, about 5 minutes. Add the aubergine and cook until it starts to soften, around 10-15 minutes. Add the mushrooms and courgette and cook, stirring frequently until reduced by about half, about 20 […]

Caramelised almonds

to make the caramelised almonds Pre-heat the oven to 180 C. Spread the almonds onto a baking tray and roast them for 8 minutes, keeping an eye on them so they don’t burn. Remove from the oven and allow them to cool while making the caramel. To do this, add to a saucepan 1/2 cup […]

Vegan gluten-free cherry pie

to make the crust: You will need a 22cm pie dish. Double the pie crust recipe so there will be enough for a lattice crust. Keep both disks (see below) in the fridge until ready to be rolled, first baking the pie crust and then the lattice. Add the flour and arrowroot powder to a […]

Best vegan tempeh “meat” loaf

to make the loaf Heat the oven to 180 C and line a standard loaf pan (8.5 x 4.5 x 2.75 inches) with parchment paper. Lightly grease with cooking spray. Prepare the flax eggs by combining flaxseed and 5 tbsp water in a small bowl. Let sit while you prepare the rest of the recipe. […]

Vegan gluten-free florentines

to make the condensed milk Soak the cashews in boiling water for half an hour and drain. Add all ingredients to a powerful blender and blend on highest speed for a few minutes until the consistency is completely smooth. Strain. to make the florentines Pre-heat the oven to 170 C. Mix all ingredients together except […]

Crispy chickpeas

to make the chickpeas Pre-heat the oven to 180 C. Rinse and drain the chickpeas, shaking off as much water as possible. Place them on a towel and pat gently to dry. Place another towel on top, then use your hands to rub off the chickpea skins. Do this a couple of times. It’s not […]

Vegan “feta”

to make the vegan “feta” Combine the marinade ingredients in a large jar and stir. Place the cubed tofu in the marinade, cover and chill in the fridge for at least 2 hours, ideally overnight. If stored in an airtight jar it should keep in the fridge for up to a month. Add to a […]

Vegan cheddar

to make the vegan cheddar Place the cashews, kimchi or sauerkraut juice, salt, nutritional yeast, white miso in a blender and blend until smooth. Pour into a sterilised jar, cover with a lid, and let sit at room temperature for two days. Put 1/2 cup water in a saucepan with the agar powder. Whisk to […]

Lightly stewed plums

to make the stewed plums Place the plums in a saucepan. Add the zest and juice, 300 ml of water and the cinnamon. Stir lightly. Bring the liquid to a quick boil, then simmer and cover with a lid. Reduce the heat to low and cook for 10 – 15 minutes or until the plums […]

Keto / paleo loaf

Method Combine the yeast, warm water and 1 tablespoon of the honey in a small bowl. Stir it and set the mixture aside for a few minutes until it bubbles slightly. Mix the almond flour, tapioca flour, arrowroot powder, psyllium husk and salt together in a medium bowl and set aside. In an electric mixer, […]

overnight oats

Method Coarsely chop the grapes or apple and place in a bowl. Stir in the oats, nuts, yoghurt and milk. Chill in the fridge overnight. Serve topped with berries and nuts, or any of your favourite toppings. Andy’s Sugar Safe Tips: Although oats are gluten-free and are safe for most people with a gluten intolerance, […]

boiled eggs with paleo bread

Method Fill a small saucepan three-quarters of the way full with water and bring to a fast boil. Add a pinch of salt and using a slotted spoon, dip your eggs in and out and then lower them into the water. This will prevent them cracking. Cook 5 minutes for runny eggs, 7 and 1/2 […]