Four Layer Vegan Chocolate Oreo Cake

For most of the birthdays in the house I make some form of vegan chocolate cake. It’s almost always over-the-top extravagant, with its four layers of sponge and insanely-rich chocolate filling and surrounded by even more chocolate. The family love them, so I thought I’d share one of them with you here. I’ve used Oreo…

Pumpkin and Mango Curry

I’m one of those people who, when it’s pumpkin season, tries to put it in everything. Main courses, desserts, cakes, if I can get it in there I will. I also try to hang onto them as long as I can. Whether I’m freezing the flesh or keeping them whole for as long as they…

Vegan Lemon Tart

I’ve missed lemon tarts since becoming vegan and I’ve been meaning to get around to making one for some time now. So, finally, here it is. The only thing not gluten-free in this is the pastry, which you can easily swap for a gluten-free one. You can take the one from my chocolate tart here,…

Baked Rhubarb with Sweet Potato, Swede and Crushed Hazelnuts.

Rhubarb lends itself well to savoury dishes if given the right sweetness during cooking. It is also an extremely delicate plant to cook with and as such must be dealt with carefully if you want to keep it intact. For this recipe the rhubarb is baked in a syrup for about 15 minutes, without touching…

Courgette Fritters with Basil and Dill Dressing

Vegetable fritters are an ingeniously tasty way of getting vegetables in you. They’re basically a pancake batter that’s crammed with whichever vegetables you happen to have lying around. I’ve chosen courgettes and spring onions because of their fresh taste and the fact that courgettes grate really well (though you do have to squeeze the moisture…

Vegan Braised Tofu Thai Cakes

This dish uses the same technique as the potato rosti and is a great way of doing something a little different with your spuds. It involves grating the raw potato and squeezing as much of the moisture out as you can so that you don’t end up with a mushy, water-logged mixture that isn’t going…

Vegan Chocolate Biscuits

Forgive my lack of posts recently. Launching my Vegan Cook School around the Christmas period has certainly taken up the majority of my time. Now that the school is open for business, it’s great to be back to writing recipes again. This is the start of Veganuary and the beginning of a vegan adventure for…

Mulled Pears with Vegan Whipped Cream

This is a great Christmas dessert, or something you can have any time of year, especially if you’re having dinner guests. Poached pears have long been a favourite of mine, so this time I wanted to do something with them that captured the essence of the winter season. Mulled pears seemed the obvious choice, using…

Cherry and Cranberry Pies – Vegan and Gluten Free

Not everybody likes mince pies, so I wanted to make something that could be an alternative to them. Something very much like mince pies, but at the same time not. I came up with these cherry and cranberry pies, which are a delicious substitute for when you’re having guests over. These are also vegan and…

Chickpea, Apple and Cashew Cutlets

This is a lightly spiced patty that can be served with a variety of side dishes. I go for a quite simple rice and salad, but you can also put it in some pitta bread or even a burger bun if that’s what you have lying around. Preparation time 15 minutes plus cooling time. Cooking…