Prepare to be amazed when you taste this frosting! You’ll look at the ingredients and think that it can’t possibly taste any good, and I must be lying, but trust me, this is good! The frosting is so rich and creamy that a little goes a long way. You can use this as an icing to cupcakes or brownies, a filling to cakes, or if you have a bit of a sweet tooth just eat it with a spoon, it’s seriously that good!
The great thing about this frosting is that if you keep it in the freezer it won’t actually freeze, so if you make too much no need to waste any 🙂
Preparation Time: 10 Minutes
Cooking Time: 0
Calories Per Batch: 670 (Roughly)
- 1 Avocado, flesh only
- 0.25 Cup/80g Raw Agave Nectar
- 0.3 Cup/35g Un-Roasted Cacao
- Vanilla Extract
- Add all of the ingredients to a food processor and blitz together until they are completely smooth and you have a cream frosting
- Use this straight away, or you can keep in the fridge or freezer
A good salad dressing can transform even the most dull salad into something special. That is why I am experimenting with a lot of different dressings and sauces at the minute. Once I have my dressings perfected I will be posting their recipes. Here is the first one, a mix of sweet and tangy and a little bit creamy 🙂
Everyone has their own personal tastes when it comes to dressings. Whether you like creamy, thick, tangy, smooth, it’s a very personal choice. Play around with the ingredients and see what you prefer. You could add more oil for a milder taste and a thinner sauce, or you could add various herbs to make different tastes, it’s all about experimenting. Have fun and enjoy 🙂
Preparation time: 5 minutes
Cooking time: 0
Calories per Tbsp (15g): 61
- 2 tbsp Wholegrain Mustard
- 2 tbsp Vegan Mayo (“Veganaise”)
- 1 tbsp Extra Virgin Olive Oil
- 1 Tbsp Agave Nectar
- Mix together all of the ingredients in a small dish.
- Use straight away or store in an airtight container in the fridge for up to 3 days
Bechamel or white sauce, whether you are vegan or not is such a versatile ingredient to a whole host of recipes, that it is a great little recipe to learn. It’s so simple to make too, you’ll wonder why you ever bought a jar version!
You can really experiment with the type of flour and milk you use, there are a lot of different combinations that create different tastes. This recipe is what I would call “standard” white sauce, perfect for creating lasagna and pasta dishes, and also a delicious base for a faux-cheese sauce 🙂 The key to a successful sauce is to cook slowly, don’t be tempted to turn the heat up too high!
Preparation Time: 3 Minutes
Cooking Time: 15 Minutes
Calories: 621 per full portion
- 50g Plain White Flour
- 50g Vegan Margerine or Butter
- 500ml Oat Milk
- Ground Black Pepper
- Melt the butter in a pan over a low heat
- Once all of the butter has melted sieve in flour and combine together. This should create a stiff paste
- Add 1/4 of the milk and mix together with the paste
- Once most of the milk has been absorbed into the paste add another 1/4 and repeat
- Keep adding the milk while stirring all of the time
- Once you have added all of the milk you need to make sure that there are no lumps. If there are keep stirring
- If you can’t get rid of any lumps you can use a manual hand whisk to mix together
- Once you have a smooth sauce you will need to keep stirring while the pan is still on the heat to thicken up the sauce
- The sauce should be still runny enough to slide off a spoon but should be a lot thicker than milk.
- Once you have the sauce at a consistency you are happy with, add a pinch of black pepper
- Best used immediately, but this can be stored for up to 3 days in the fridge or can even be frozen
Tahini Paste is a staple everyone should have in their fridge! It is used in so many recipes that it’s always handy to have. It’s a common ingredient in Mediterranean cooking, which i find goes hand in hand with a lot of yummy Vegan recipes. Mostly known for it’s use in Hummus, Tahini Paste can be used for so much more than that, which you will come to see from my cooking. This is so quick and easy to make too, you’ll never need to buy a jar again. Two ingredients and you’re ready to go! I couldn’t find Tahini Paste in shops near me, but sesame seeds are available everywhere so making your own is the perfect solution.
I’ll be using this quite a bit in future recipes, so when I mention homemade Tahini paste, this is it! Once made you can keep this in an air-tight container in the refrigerator for up to 3 months. If you get close to that point and still haven’t used this, no need to panic. This paste can also be used as a scrummy dip with your favourite fruit or vegetable sticks, kind of like a runnier peanut butter 🙂
- 1.5 Cups/225g Sesame Seeds
- 1 Cup/ 200ml Olive Oil
- Pre-heat your oven to 160°C/ 325°F/ Gasmark 3
- On a lined baking tray spread out the sesame seeds then put the tray on the middle shelf of the oven
- Toast the seeds for about 6-8 minutes, shaking them about occasionally
- Don’t let the seeds go brown, they just need to be lightly toasted
- Transfer the seeds to a bowl and let them cool down fully
- Once cooled pour the seeds into a food processor and pulse them for about 1 minute
- Add half of the oil and blend them for another minute
- Give this a good stir so you can check the consistency
- You want this to be an almost smooth paste that is runny enough to pour, so turn the food processor on again and gradually add the remaining oil, a little at a time until the desired consistency is reached.
- When this is done transfer the paste into an airtight container and keep refrigerated until needed