Vegan Lemon and Honey Posset

I accidentally bought a couple of cartons of silken tofu instead of firm and then struggled to think how I could use them. After a bit of research, it seems that people use this all the time as a dairy alternative for desserts, great for the lactose and dairy free friends or vegans in your life.

I played around with the measurements a little to get the right balance of sweet and tart flavours, but overall was pleasantly surprised by this yummy and low fat pudding!

Serves 6-8 (GF, DF, V)

Ingredients
22oz silken tofu, drained
2/3 cup runny honey
1/2 cup lemon juice, freshly squeezed
2 tbsp lemon zest

Method

1. Place all ingredients in to a blender (I used a Nutribullet).
2. Blend until  all ingredients are combined to a smooth texture.
3. Taste and add more lemon juice or honey to achieve desired flavour. 
4. Spoon into ramekins (size of your choice). I lined mine with a few blueberries before pouring on the mixture. 
5. Refrigerate for 6 hours, or longer if you want a thicker texture. 
6.  Top with berries and lemon zest before serving. 

                             

Butternut Squash, Sweet Potato, Chilli and Coconut Soup

This soup has a creamy texture and is packed full of Asian flavours. I served it with roasted, cumin cauliflower florets and crispy kale for added texture.

You could use a tin of reduced fat coconut milk to reduce the calories if you want to make it more diet friendly.

Serves 4 (GF, DF, V)

Ingredients 

1 large butternut squash, peeled and diced
3 medium sweet potatoes, peeled and cubed
1 large white onion, diced
2 carrots, peeled and chopped
400ml coconut milk
2 garlic cloves, crushed
2 tbsp medium curry powder
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1 tsp dried chilli flakes
1 tsp ginger puree
1 tsp chilli puree
1 tbsp tomato puree
500ml vegetable stock
seasoning
Frylight

To serve

2 cups of cauliflower florets
2 tsp cumin
3 cups dry kale
seasoning

Method

1. In a roasting tray, put the soup vegetables and dried spices in with a little frylight and mix to cover. 
2. Preheat the oven to 200 degrees C and put the vegetables in to cook for 30-40 minutes until soft and slightly browned. 
3. Transfer the vegetables to a large pot, add the 3 purees, vegetable stock, coconut milk and season.
4. Cover with a lid and bring to the boil, reduce to a simmer and cook for 5-10 minutes. 
5. Using a hand blender, pulse the mixture until smooth, season to taste before you serve. 

Cumin cauliflower and crispy kale

1. In a roasting tray, place the cauliflower and sprinkle the cumin, season and spray with a little frylight, mix to cover. 
2. Put the kale in a separate dish, spray with a little frylight and season. 
3. Place the vegetables in the preheated oven at 200 degrees C for 10 minutes. (Ideal to do this whilst the soup mixture is simmering. 

Spanish Chicken

In keeping with the recent sunny weather, this dish has a Mediterranean feel and is ideal for anyone slimming down for the summer too.

It is free from: Gluten, Dairy and Soya.

Spanish Chicken and baby potatoes (Serves 2)

Ingredients

2 large chicken breasts, diced
1 large red onion, thinly sliced
1 large courgette, diced
1 red pepper, diced
1 yellow pepper, diced
2 garlic cloves crushed
400g tomato passata
2 tsp oregano
2 tsp paprika
2 tsp basil
1 tsp chilli puree
Salt and Pepper
Frylight

2 handfuls of baby potatoes

Method

1. Sprinkle half the paprika, oregano and basil over the raw chicken and season, mix to cover.
2. In a large, deep pan, heat a little frylight, add the chicken and brown to cook all sides of the pieces, then set aside. 
3. Add all the chopped vegetables to the pan with the garlic and cook on a high heat, stirring regularly until softened. 
4. Pour in the passata, water, chilli puree, remainder of herbs and season. 
5. Bring to the boil, reduce slightly and cook for 10 minutes for the sauce to reduce and thicken. 
6. Bring a pan of water to the boil and cook the baby potatoes for 15 minutes. 
7. Put the chicken pieces into the sauce, reduce the heat a little and allow the chicken pieces to cook through and absorb the flavours. Simmer for 5 minutes. 
8. Pierce the potatoes to check they are slightly soft, then drain. 
9. Spoon the chicken and sauce on to plates and serve with the baby potatoes. 

Cauliflower: Curried and Roasted

Serves 4 (GF, DF, V)

Ingredients

1 extra large cauliflower (leaves and stork taken off)

1 tbsp satay sauce
1 tsp garlic puree
1 tsp chilli puree
1 tsp ginger puree
1 tsp cumin
2 tsp medium curry powder
1/2 tsp paprika
Pinch of salt and pepper
2 tbsp ground almonds

1. Using a pestle and mortar, grind all of the marinade ingredients together, you will need to add the odd tbsp of water to help it combine nicely and still be wet enough to spread. 
2. Place your prepared cauliflower on foil in a baking tray and pour in about 150 ml water around the base. 
3. Using a spatula, evenly spread your spicy, nutty marinade all over the cauliflower.

4. Cover with a foil lid and bake in a preheated oven at 180 degrees C for 45 minutes. Then remove the foil lid and continue to cook for another 15 minutes. 

5. Carve your baked cauliflower in to steaks, careful not to break off too many florets. 

6. Heat a non-stick pan and griddle the cauli steaks until slightly browned.

I served mine with some steamed vegetables and a drizzle of mango chutney, but this would make an excellent centre piece to many a vegan salad, especially using Quinoa or Tabbouleh as your grain. 

Slow and Smokey Bean Chilli

Hands down, this is THE nicest bean chilli I have ever made or eaten. Huge statement I know. but even people who don't like beans have enjoyed this! Don't be put off by the long list of ingredients, it's a one pot dish that can be cooked on the hob or left to bubble in a slow cooker.

This recipe is free from; Gluten, Dairy and Soya and is packed full of protein. It reheats and freezes really well, so works great for batch cooking.

Smokey Bean Chilli (Serves 6)

Ingredients

400g Borlotti beans                            400g kidney beans
400g black beans                                400g tin chopped tomatoes

250ml tomato passata                         2 tbsp BBQ sauce
1 tbsp tomato puree                            600ml chicken stock (use vegetable for Vegan option)
1 tbsp chilli puree                               2 garlic cloves, crushed

1 large white onion, diced                 
3 sweet potatoes, peeled and cubed
2 carrots, peeled and cubed
1 red pepper, deseeded and diced
65g chorizo, finely chopped (Omit from recipe for vegan option)
Frylight

2 tsp dried chilli flakes                        1 tsp cinnamon
2 tsp oregano                                       2 tsp cumin
2 tsp smoked paprika                          Salt and Pepper

Method

1. Heat a little frylight in a large pot, add the onions and garlic and fry for several minutes until soft and translucent. 
2. Add all the spices and chorizo to the onions and stir through well, cook for 2 minutes until the chorizo is soft. Add the tomato and chilli purees and stir for a further minute. 
3. Pour in your chopped vegetables and mix through the spices. 
4. Pour in the stock, chopped tomatoes and passata, followed by the BBQ sauce. 
5. Rinse and drain all the beans, then add to the pot and gently stir to combine all the ingredients together. Season well. 
6. Put the lid on the pot and bring to the boil, then reduce. 
7. Cook on a low simmer for 2.5 hours, stir once an hour. (This may need to cook longer in a slow cooker)
8. Taste the sauce and season if necessary, before you serve. 

You could serve the chilli with rice or a jacket potato, or for a low carb option, you could make cabbage tacos. 

Peel the leaves off of the cabbage and microwave for 2-3 minutes to steam until soft enough to roll. 

Green lentil and roasted vegetable tray bake (GF, DF, Low Fat)

Serves 2-4 (Make it go further by serving with boiled new potatoes)

This Mediterranean feel lentil dish is a really filling main or an excellent side dish. I served it with pan fried, smoked mackerel, but it can work well for a variety of meats and fish or alternatively as a vegan main, accompanied by quinoa and salad. 

Ingredients

180g dry, green lentils (washed)

1 aubergine, cubed

1 red and 1 green pepper, deseeded and diced

2 tomatoes, quartered

2 red onions, roughly diced

2 courgettes, cubed

200ml passata

2 handfuls fresh kale

1½ tsp paprika

2 tsp oregano

2 tsp basil

1 ½ tsp garlic granules

Frylight

Seasoning

Method

1. Place all prepared vegetables (excluding kale) in a roasting dish. Spray a little frylight over the vegetables; evenly scatter your herbs, garlic and then season. Mix the vegetables through to get an even coating.
2.  Cook in a preheated oven for 30 mins until soft and slightly charred at 190 degrees C. Stir half way through cooking.
3. Place your washed lentils in to a large pan and cover with 1.5 ltr water.
4. Bring the lentils to the boil and allow them to boil for 10 minutes, before reducing to a simmer and cook for 25 minutes. Drain and set aside.
5. Remove the tray from the oven, add the lentils, kale and passata and season. Stir well.
6.  Return the tray to the oven for a further 10 minutes.

Raw Slaw (GF and low fat)

Serves 6

This is a summer staple in my fridge. It’s gluten and lactose free and is much lower in fat and higher in flavour than standard coleslaw. I use it as a side to many cooked meat dishes and to lift salads. It’s also great for buffets any time of the year, when you have plenty of mouths to feed. It will keep well in the fridge for about 3-5 days. 

Ingredients

1 white cabbage, finely shredded

1 red cabbage, finely shredded

3 medium carrots, grated

1 red onion, finely diced

2.5 tbsp low fat, lactose free, plain greek yoghurt

2 tbsp lighter than light mayonnaise

1.5 tsp wholegrain mustard

seasoning

Method

1. Place all the prepared vegetables in a large Tupperware box which has a seal tight lid.
2. In a bowl, mix the wet ingredients together.
3. Add to the vegetables and mix with a spatula to combine and fully coat all the vegetables.
4. Season and mix to taste.