These are some quick meals that you never thought could be veganised. And of course we sneaker in one or two cheat meal recipes.
Key lime pie
Put a little twist on this classic dessert recipe by adding caramelized vegan meringue, biscoff biscuit base and a little matcha tea to get this light green color. crust * 2 cups raw, unsalted cashews * 1/2 cup shredded, unsweetened coconut * 1 cup pitted dates * 1/8 teaspoon sea salt filling * 1 large Hass avocado, pitted and peeled * 1 1/2 cups raw cashews, soaked for 2 hours, then drained * 1/2 cup melted virgin coconut oil * 1/2 cup pure maple syrup * 1 tablespoon finely grated lime zest * 1/4 cup fresh lime juice * 1 teaspoon natural vanilla extract * Pinch of sea salt 1. To make the crust, add the cashews, coconut, pitted dates, and sea salt to your food processor, fitted with the s blade. Process until the ingredients are mixed and broken down well, and they stick together when you collect a small handful and squeeze. 2. Press the crust ingredients evenly into the bottom of on oiled, 9-inch springform pan. 3. To make the filling, throw the filling ingredients into you blender, and blast on high for 30 to 60 seconds until smooth and creamy. 4. Pour the filling over the crust and use a spatula or inverted knife to shape the top. 5. Chill the pie in the freezer for an hour, then transfer it to the fridge and let it set for another 3 hours, or overnight. Cut into slices and serve. 6. Cover and store the pie in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the pie, defrost the slices in the fridge for several hours before serving.
This summer recipe dish is Perfect on a hot day plus GF & Raw. filmed & edited by the incredible @wanderingvisuals, music from @lewiscullen & top from @asos. Blender from @ninjakitchenuk. Great gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a sub-standard specimen. Go for gold! Er—red? 4 SERVINGS Ingredients * ½ English hothouse cucumber, peeled, seeded * ½ large red bell pepper, stemmed, seeded * 2 pounds very ripe red tomatoes, preferably heirloom, cut into ½-inch wedges, 3 tablespoons seeds reserved * ½ large shallot, chopped * 1 garlic clove, finely grated * 2 tablespoons (or more) sherry or red wine vinegar * Flaky sea salt * 3 tablespoons olive oil, plus more for drizzling * Quartered cherry tomatoes, chopped chives, and grilled or toasted country-style bread (for serving) Preparation * Cut 2" of the cucumber into ¼" pieces and set aside for serving; coarsely chop remaining cucumber and place in a large bowl. Cut one-quarter of the bell pepper into ¼" pieces and set aside for serving; coarsely chop remaining bell pepper and add to bowl with chopped cucumber. Add tomatoes to bowl and toss with shallot, garlic, 2 Tbsp. vinegar, and 1 Tbsp. salt. Let stand 30 minutes at room temperature to let flavors meld. * Transfer tomato mixture along with any accumulated juices to a blender. Add 3 Tbsp. oil and purée on medium speed until smooth; season with salt and vinegar, if desired. Strain through a coarse-mesh sieve into a large bowl or pitcher and chill until cool, about 1 hour. * Divide gazpacho among bowls. Top with cherry tomatoes, chives, reserved cucumber and red pepper pieces, and tomato seeds; drizzle with oil and season with salt. Serve with bread alongside. * Do Ahead: Gazpacho can be made 1 day ahead; cover and chill.
Chargrilled vegetable tart with caramelized cashew cheese
Ingredients * 1 small eggplant (about 6 ounces) * 1 small zucchini * 2 Tbsp olive oil, divided * 1/2 c thinly sliced onion (red or yellow) * 2 cloves garlic, minced * 1/2 c chopped bell pepper * 1/3 c thinly sliced mushrooms * 1/2 c cup cherry tomatoes, cut in half * 2 Tbsp sliced pitted Kalamata olives * 2 tsp fresh thyme leaves * Freshly ground black pepper to taste * 4 oz soft goat cheese * 2 Tbsp sour cream * 2 Davidson's Safest Choice® pasteurized egg(s) * 1/8 tsp salt * 1 10-inch prepared pie crust Preparation 1. Heat oven to 400°F. 2. Cut eggplant and zucchini lengthwise in half, then into 1/4-inch thick slices. Place eggplant in colander; sprinkle with salt and let stand 10 minutes. Set zucchini aside. 3. In large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat until hot. Rinse eggplant and drain well. Add to skillet. Cook and stir about 3-4 minutes or until it just begins to soften. Add onion and garlic; continue cooking 1 minute, stirring frequently. Add additional olive oil 1 teaspoon at a time if mixture seems to be sticking. Add zucchini, bell pepper, and mushrooms. Cook 2 minutes, stirring frequently. Stir in tomatoes. Remove from heat. Stir in olives and thyme. Season with black pepper. 4. In medium bowl with electric mixer on medium speed, beat goat cheese and sour cream until smooth. Add eggs and salt; beat until combined. 5. Place pastry in 10-inch round tart pan with removable bottom. Trim crust to 1-inch overhang. Fold overhang to form double-thick sides. 6. Spread goat cheese mixture over bottom of pastry. Spoon vegetables over cheese mixture. Bake on rack set in lower third of oven 20 minutes, or until cheese mixture is set and crust is golden. Let cool about 10 minutes before serving. Use favorite homemade crust rolled to 12-inch diameter, or use prepared refrigerated 10-inch diameter rolled crust. If using prepared crust, lightly roll with rolling pin to 12-inch diameter before placing in tart pan.
Melt in the middle salted chocolate fondant
Ingredients To prepare the pudding moulds * 25g/1oz flaked almonds * cake release spray * 1 tbsp cocoa powder, for dusting For the salted caramel * 1 tbsp golden syrup * 65g/2¼oz caster sugar * 80ml/3oz double cream * ¼ tsp rock salt For the puddings * 55g/2oz butter, unsalted * 100g/3½oz dark chocolate (minimum 70% cocoa solids), broken into pieces * 30g/1oz plain flour, sieved * 3 large free-range eggs * 30g/1oz caster sugar * 35g/1¼oz dark muscovado sugar * pinch salt For the vanilla cream * 100ml/3½fl oz double cream * 50g/1¾oz icing sugar * 1 vanilla pod, split in half lengthways and seeds scraped out Method 1. Lightly toast the flaked almonds in a dry frying pan over a low heat. When pale golden-brown set them aside to cool. 2. Spray the pudding moulds with cake release spray and then divide the flaked almonds between the moulds. Using a small sieve, generously dust the inside of the moulds with cocoa powder. Place in the freezer. 3. For the salted caramel, place the golden syrup, caster sugar and four tablespoons of water in a small pan. Heat gently until the sugar dissolves. 4. Using a sugar thermometer, check the temperature of the caramel. When it reaches 160C/320F remove from the heat and stir in the cream and salt. Carefully pour the caramel into an ice cube tray. Allow to cool and then place in the freezer for about 30 minutes. 5. For the puddings, melt the butter in a large saucepan over a low heat. Remove from the heat and add the chocolate. Set aside to let the chocolate melt in the hot butter, stirring occasionally. Once cool (but still liquid) add the sieved flour and stir until incorporated and smooth. 6. Break the eggs into a large heatproof bowl. Place the bowl over a pan of gently simmering water (do not allow the water to touch the bowl). Whisking the eggs all the time, gradually add the sugars until the mixture is pale, light and fluffy (about seven minutes using a hand-held mixer). Remove the mixture from the heat and fold in the chocolate mixture and a pinch of salt. 7. Take the moulds from the freezer and fill evenly with the mixture. Place the moulds in the fridge and chill for at least 30 minutes. 8. For the vanilla cream, whisk the cream until it begins to thicken then fold in the sugar and vanilla seeds. Spoon into a piping bag and put in the fridge. 9. For the puddings, preheat the oven to 180C/350F/Gas 4. Select a baking tray large enough to fit the pudding moulds. 10. Working quickly, remove the moulds from the fridge and place on the baking tray. Remove the salted caramel from the freezer and scoop out the contents with a teaspoon and push into the pudding mixture, ensuring the caramels are encased in the pudding mixture. 11. Bake for 12 minutes, or until the sides look cooked but the middle is still a little wobbly. Remove from the oven and let the puddings sit in their moulds for three minutes. 12. Slide a small palette knife around the inside edges of the moulds and carefully turn them out onto serving plates. Pipe some vanilla cream next to each pudding and serve.