1 cup pure dairy free butter ½  cup sugar 60ml oat milk / 1 tsp chia seed mix (vegan egg) 2 tablespoons Clementine juice 2 cups gluten free flour ½ cup pure oats ½  teaspoon baking soda 1  cups chopped dried cranberries

How to: 

1.     Cream the butter and sugar together

2.     Add the vegan egg (chia / milk)

3.     Add the Clementine juice and dried cranberries

4.     Add the sieved flour and baking soda

5.     Mix well

6.     Drop even size dollops onto greaseproof baking paper. Flatten slightly with hand to make round shape

7.     Bake for 20 mins Gas 4

For topping.

1.     Mix 1 cup icing sugar and squeeze in juice of 2 segments of Clementine – mix until smooth paste.

2.     Drizzle across cookies and decorate with more Clementine segment.

HUMMUS – traditional coriander hummus   Ingredients:- 1 cup uncooked dry chickpeas 3 cloves garlic (crushed + skins removed) 1/3 cup tahini 2 Tbsp lemon juice Pinch of salt to taste 1 tbsp olive oil) 1/4 cup fresh coriander – chopped

How to:-  Chickpeas….

1.      Soak chickpeas overnight / at least 6 hours in cool water.

2.       Drain and rinse chickpeas and add back to the pot. Cover with 2 inches water

3.      Bring to a boil. Then reduce to a simmer and cook uncovered for 45 minutes to 1 hour or until tender (but not mushy). Drain.

How to:  Rest of ingredients…

4.      Add cooked chickpeas to a food processor or high-speed blender along with garlic, tahini, lemon juice, salt, and olive oil. 

Blend until creamy and smooth, scraping down sides as needed

5.      Add chopped coriander and stir

Aubergine hummus

Ingredients:-

Ingredients: BASE 10 Oreo cookies (make sure they're the vegan ones- not all varieties are!) 2 tbsp vegan butter melted Ingredients : TOPPING 400g vegan cream cheese 2 tsp vanilla extract 4 tbsp Maple syrup 7 tbsp vegan butter melted 12 chopped Oreos cookies

How to: BASE

1. Line a tine with baking paper - makes it easier to remove later!

2.Melt butter and stir in the crunched Oreos - Make sure Oreos are crunched to almost powder form. 

3. mix well and then spread evenly into base of tin. Leave in fridge while you make up the topping.

How to : TOPPING

1. Melt butter, add maple syrup, vanilla extract, cream cheese and blend until smooth. 

2. Roughly crunch 10 Oreos into small pieces. Add to the mix and stir well (keep back 2 oreos for decoration)

3. Pour onto base and spread evenly

4. Crunch up the other 2 Oreos and sprinkle on top of cake for decoration.

5. Put in freezer for at least t 3 hours.

 Thaw about 1/2 hour before eating. 

Ingredients 1 flour tortilla per person 250gm Vegan mince 1 pepper 1 onion 3 tomatoes 1 pkt fajita seasoning cheat - minced garlic cheat - veg stock cube Iceberg lettuce Guacamole Peco de gallo - see recipe below Refried beans - see recipe below

How to:-

1. Quickly stir fry veg mince in a little oil for few minutes with 2 tsp fajita mix (or more if you like stronger taste) Then add 150ml boiling water and crumble in veg stock cube 2 2. Finely chop pepper, onion, tomatoes and add to mix. Add 1 tsp cheat garlic - stir. simmer for about 15 mins 

3. Finely chop  iceberg lettuce and prepare the Peco de Gallo.- see recipe below

3. Place the tortilla onto griddle and toast both sides until brown. This will make the tortilla litke a mini plate. you can chop the tortilla into four before toasting for smaller tostadas. 

4. Place tortillas on plate and spoon on 1 large tbsp Mince mix. Add a some shredded lettuce then top with guacamole and Peco de Gallo. Add the refried beans on the side.

Peco de Gallo

Simply finely chop onion, tomato (removing the middle juicy bit and pips) and coriander - mix together in bowl!

Refried Beans 

400g pinto beans (soaked overnight) finely chopped Onion, Garlic, 2 tsp cumin powder, 1 tsp chilli powder

1. stir ingredients in one pot for about 15 mins. Mix well then mash! - That's it!!

Ingredients:  125gm Soya PURE 50-100g Castor sugar (add more or less as you like) 1tsp vanilla extract 40g cocoa powder 1 tsp chia seeds                        70ml soya milk 2 ripe bananas 190g self raising flour

How to:

1.       Mix sugar and Soya PURE then add vanilla extract.  (WET MIX 1)

2.       Blend (nutribullet) 2 bananas, chia seeds, soya milk and whizz until smooth. (WET MIX 2)

3.       Add ‘WET MIX 1’ to ‘WET MIX 2’ and stir in flour and cocoa powder.

4.       Bake in lined cake tin for 35/40 minutes – GAS 3

Allow to cool and decorate top with melted vegan chocolate and powder with icing sugar

(DRY INGREDIENTS) 1 ½ cup oats 1 cup self raising flour ½ cup castor sugar 1 cup coconut (dessicated) 1 tbsp flax seeds   (WET INGREDIENTS) ¾ cup Coconut oil (melted) 2 tbsp maple syrup ½ tsp baking soda   3 tbsp cold water

How to: 

1.       Line a baking tray with grease proof paper

2.       Mix dry ingredients together

3.       Mix wet ingredients together

4.       Add wet to dry and stir until well mixed

5.       Add water slowly until the mixture becomes sticky enough to roll into balls (approx 50g each)

6.       Place balls onto baking tray and squash flat into cookie shape

7.       Bake GAS MARK 4  for 15/20 minutes or until golden brown

Decorate with drizzled melted vegan chocolate

Ingredients:  125gm Soya PURE 50-100g Castor sugar (add more or less as you like) 1tsp vanilla extract 1 tsp chia seeds                        70ml soya milk 2 ripe bananas 190gm self raising flour

How to:

1.       Mix sugar and Soya PURE then add vanilla extract.

2.       Blend (nutribullet) 2 bananas, chia seeds, soya milk and whizz until smooth.

3.       Add banana mix to sugar / soya PURE mix.

4.       Add wet mix to flour and stir well.

5.       Bake in lined loaf tin for 35/40 minutes – GAS 3

Allow to cool and decorate tops with drizzled melted vegan chocolate and walnuts