

Starter - Tofu Satay Lettuce Wraps (Serves 4)
What do you need?
1. 300g Smoked Tofu - I like the brand Tofoo
2. Marinade
- 4 tablespoons Soy or Tamari sauce
- 1 tablespoon Agave
- 1/2 teaspoon of smoked paprika
- 1 teaspoon of Miso paste
- 2 tablespoons of vegetable oil
- Salt and Pepper
3. Satay Sauce
- 100 g crunchy peanut butter (this must be palm oil free)
- 5 tablespoons/80 ml soy sauce or Tamari
- Juice of 2 limes - approx 60 ml
- 1 tablespoon grated ginger
- 2 cloves of minced garlic
- 1/2 teaspoon smoked paprika
- Salt and pepper
- 2-4 tablespoons of water - depending on thickness required
4. To Serve
- Wedge of lime, chopped coriander and chill flakes
- Lettuce leaves
What to do?
- Stir all the marinade ingredients together.
- Thinly slice the tofu and place in a shallow bowl with the marinade for a minimum of 2 hours.
- This can be left up to two days.
- To make the satay sauce stir all ingredients together to form a thin paste. Add more water if required to get the desired consistency.
- Griddle the tofu for approximately 3 minutes each side.
- Allow to cool slightly before placing on a lettuce leaf and spoon over the satay sauce and top with chopped coriander, chilli flakes and serve with a lime wedge.
Main - Vegan ‘Meatballs’ and Tomato Sauce (Serves 4)
What do you need?1. Simple Marinara Sauce
- 2 shallots or 1 white onion - finely chopped
- 1 clove of minced garlic
- 1 teaspoon of oregano
- 500g passata
- 1 tablespoon of olive oil
- Salt and pepper
2. Vegan Meatballs
- 15g of Nutritional yeast
- 100g walnuts
- 25g of oyster mushrooms
- 50g sweet potato
- 1 tablespoon of miso paste
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder.
- 2 chopped shallots
- 1 tablespoon of chia seeds soaked in 1 tablespoon of water
3. To Serve
- A drizzle of truffle oil
- Pine nuts
- Fresh basil to serve
4. Pasta
- Allow 100g per person
What to do?
- Blend all the meatball ingredients together in a food processor until a thick chunky dough is formed. Roll into balls approximately ping pong sized.
- Bake for 15-20 minutes at 180* and make the marinara sauce in the meantime.
- Keeping the temperature medium lightly fry the chopped shallot in a frying pan with the garlic and tomatoes pressing them down with the back of a fork to soften them.
- Simmer gently for fifteen minutes before adding in the meatballs and combining it all together.
- Serve over courgetti or spaghetti.
- Top with pine nuts, basil and a drizzle of truffle oil.
- If you have an extra five minutes lightly fry the meatballs in some olive oil before adding them to the sauce. This gives them a slightly crunch outside and a little more bite - but it’s not essential.
Mixed Berry Cheesecake with White Chocolate Sauce (Serves 12)
You will need a food processor for this and a 8” round springform cake tin.
If your tin is bigger that’s perfect - your cake just won't be as high. You can also make some mini ones too in a cupcake tray with liners
What do you need?
1. Base
- 100g chopped dates
- 600g shredded coconut
- 1 tablespoon melted coconut oil
- 25g cacao powder
- 1 tablespoon maple syrup
- 1/2 tablespoon vanilla extract
2. Filling
- 60 g of loose berries - I used frozen blackberries, raspberries and strawberries but it would work with just 1 type also.
- 150g of berries - I have used frozen as above.
- 2 tablespoons of coconut cream - from. can.
- 300 g cashew nuts -soaked for 8+ hours
- 1/2 teaspoon of vanilla extract
- 120 ml maple syrup
- 80 ml melted coconut oil
3. White Chocolate Sauce
- 120g soaked cashew nuts
- 2 tablespoons of light agave
- 60 g of melted Cacao butter
- 3 tablespoons of coconut milk
What to do?
Base
- To make the base blend all ingredients together.
- Add a tablespoon of water if needed to bring it all together to form a thick paste.
- Press this into the base of your 8” springform cake tin.
Middle Layer
- Firstly, scatter the loose berries over the base avoiding the edges. These will be seen in the cross-section when it is cut so arrange them strategically if required.
- To make the middle layer blend all ingredients together as finely as possible. You might need to stop and scrape down the side of the blender jug. Add a little almond milk if needed but as minimal as possible as it will affect how the cake holds.
- Strain in the coconut oil once smooth.
- Pour the mixture over the berries and the base.
- Shake the tin and bang it on a counter if needed to ensure there are no air pockets.
- Return to the fridge to set for at least 3 hours before serving.
White Chocolate Sauce
- Blend all ingredients together except the cacao butter.
- When smooth stream the cacao butter into the mixture.
- Be careful not to over blend as this changes texture.
- If you would like the sauce runny, serve it warm. If you would like to pipe it refrigerate it first.