Our focus this week is on beetroot, this is a wonderfully sweet and earthy seasonal vegetable which often either gets overlooked or turned into pickle – often not the most ingenious or appetising way to serve beetroot. Beetroot is naturally high in sugars which means it’s high in energy, which is what we need atContinue reading “Vegan Beetroot Recipes, including gratin, cakes, roast, pickled, baked and tips on preparation”
Author Archives: Whole Food Vegan Podcast
Recipes for vegan bread, including sourdough and pizza
This week our focus is on vegan bread. One of the things we do every single week is make our own bread. If nothing else the smell is absolutely amazing. It doesn’t take long to bake fresh home-made vegan bread which is tasty, nutritious and not filled with preservatives and additional ingredients. Shop bought ArtisanContinue reading “Recipes for vegan bread, including sourdough and pizza”
How to get more Beans into your diet
In series 2 of The Whole Food Vegan Pod Cast we are changing the format slightly. Each week we will continue to talk about food ‘on the menu’ for that week, you’ll notice this changes as the year progresses and the seasons change as we eat seasonally. However we will be focusing each episode onContinue reading “How to get more Beans into your diet”
Vegan Chocolate Mousse
Ingredients 100 g of dark chocolate, usually anything over 75% cocoa is vegan, but do check the label. Aquafaba from 1 400g tin of chickpeas 2-3 tbsp sugar, we used coconut sugar and preferred this to cane sugar 1 tsp vanilla extract Method Place the chocolate into a bowl and suspend the bowl over aContinue reading “Vegan Chocolate Mousse”
Mediterranean Mezze Cake
Ingredients As you may have guessed, we don’t stick too much to strict recipes! Our basic recipe includes: Courgette, baked for 30 min aubergine, baked for 30 min 3 flour tortillas One portion of hummus, from a 400 g tin of chickpeas ( in the podcast we tell you how to make hummus) 10 sun-driedContinue reading “Mediterranean Mezze Cake”
Home made wraps, caramelised onion quiche, tofu tricks, ravioli and fresh herbs
In this episode we talk about the importance of connecting with where your food comes from, specifically in connection with the cauliflower glut that Riverford have at the moment. We gave a great recipe for home-made wraps which we had with a bean chilli. Plus talk you through how to make caramelised onion quiche usingContinue reading “Home made wraps, caramelised onion quiche, tofu tricks, ravioli and fresh herbs”
Vegan ravioli recipe
Ingredients Serves 4 people 240g pasta flower A pinch of salt four tablespoons of olive oil 160 ml of cold water Place all of the ingredients into a bread machine on a dough cycle and mix for about 10 min. Alternatively mix by hand and follow the technique above for making wax After the doughContinue reading “Vegan ravioli recipe”
Caramelised Onion Vegan Quiche
Make the pastry as per our Simple vegan pastry recipe. Roll the pastry out and line a greased quiche tin, use a fork to make some holes in the pastry, this will stop it lifting. Part bake at 180° C until the pastry has stopped being completely soft, probably about 5 mins. Ingredients for quicheContinue reading “Caramelised Onion Vegan Quiche”
Tortilla style wraps
Ingredients About half a cup of bread flour per person One tablespoon of olive oil Salt and pepper to taste water Method Place the flour, olive oil, salt and pepper into a bowl and start to slowly add water whilst stirring with a spoon. Keep stirring until the flour mixture comes together into a fairlyContinue reading “Tortilla style wraps”
Plant milk, Sweet Potato Congee, Satay Seitan, Pastry, Knives & Dr Greger
In this episode we talk a little bit about the use of plant milk and how easy it is to make your own oat milk. We then go on to talk about a beautiful caramelised onion, shiitake mushroom and sweet potato congee as well as a satay seitan dish from an Asian cookbook we’ve justContinue reading “Plant milk, Sweet Potato Congee, Satay Seitan, Pastry, Knives & Dr Greger”