- 300 gr wholegrain spelt flour
- 100 rye flour
- 100 gr porridge oats (Flahavans)
- 1 sachet yeast
- 1 teaspoon salt
- ½ litre lukewarm water (approx)
Sieve the spelt and rye flour, mix with the oat flakes, yeast, salt, seeds and water, transfer into a greased baking tin.
Cut lengthways approx 1 cm deep and sprinkle with oat flakes, bake at approx 200 degrees for ca. 55 mins, depending on oven type. Leave to cool before slicing.
- Pumpkin seeds and/or pine nuts / chopped olives / sundried tomatoes etc.
- You can also add a pinch of curry powder.
Irish Potato Cakes
- 450 g cooked potatoes
- 25 g vegan margarine/spread
- 3 tblsp flour
- 1 tsp salt
- Sunflower oil for frying
- Mash the potatoes until smooth.
- Add the margarine and stir in the flour, salt and pepper.
- Turn the mixture onto a floured surface and press it out with your hands until it is a circle about 1cm/half inch thick.
- Cut into slices as you would a cake
- Coat a large frying pan with oil and heat. If you use a ceramic pan you can dry fry and avoid using any oil. Fry the potato cakes on a low to medium heat for about 3 minutes on each side, or until they are golden.
Flavour by adding spring onions, garlic, or chilli.
Salads can be a meal in themselves Add a baked potato or make sure you include a mix of legumes, grain salads and green salads for a light and satisfying meal.
Kristen’s Tahini Dressing
Add some freshly squeezed lemon juice to tahini. Mix well. The mixture will become very thick and firm. Thin out with some water. This is great on baked potato and with many salads.
Sandra’s Kale Salad
- 3 large bunches kale
- 30g/1¼oz fine bulgur wheat (quinoa, wholegrain rice, mixed grains, and barley also work well in this recipe)
- 600g/1lb 5¼oz firm ripe tomatoes, diced into small cubes, 0.5cm/¼in square
- 1 or 2 bunch spring onions, trimmed and very thinly sliced
- 2 large bunches flat leaf parsley, very finely chopped
- 1 large bunch mint leaves only, very finely chopped, any other fresh herbs you like
- ½ tsp finely ground black pepper
- 1 lemon, juice and grated rind only (you can use two if you like a more ‘lemony’ flavour
- Cook the bulgur wheat according to the instructions on the packet. When it is cooked add the lemon juice and rind. Cool.
- Wash, dry and chop the kale finely
- Dice the tomatoes and finely slice the spring onions.
- Finely chop the herbs
- Mix everything together, including the cooled bulgur wheat.
- Season and add olive oil or salad dressing of your choice.
Mint, Chickpea & Couscous Salad
- 400g couscous
- 600ml boiling water or vegetable stock
- 6 spring onions
- 2 cans chickpeas drained
- 2 cups fresh or frozen peas, defrosted
- Large bunch of fresh mint
- 1 clove garlic, crushed
- French Dressing
- 2 tbsp toasted pine nuts
- Tip couscous into a large bowl, pour over stock.
- Cover, then leave for 10 mins, until all the water has been absorbed.
(Or prepare according to the instructions on the packet).
- Fluff up using a fork.
- Slice the onions.
- Add the chickpeas, peas, and onions to the couscous.
- Add the crushed garlic and dressing and mix well.
- Sprinkle over pine nuts to serve.
Cakes & Desserts
Traditional Lemon Cheesecake
- 200g/7oz digestive biscuits, crushed
- 75g/3oz vegan margarine, melted
- 1 lemon, zest and juice
- 200ml/7fl oz limoncello liqueur
- 3 tbsp agar-agar (this replaces gelatine and is available at health stores and online)
- 400g/14oz firm tofu
- 400gms/14 ozs vegan cream cheese
- 200gms/7ozs coconut cream (available in blocks in supermarket)
- few drops vanilla essence
- 115g/4oz caster sugar
- fresh berries or berry sauce, to serve
- In a bowl, mix the crushed biscuits with the margarine.
- Press the mixture into the base of a 20cm/8in round springform cake tin.
- In a pan set over a very low heat, add the lemon juice, limoncello, a splash of water and the agar-agar.
- Stir until the agar-agar has dissolved.
- In a food processor, combine the tofu, cream cheese, coconut cream, a splash of vanilla essence, sugar and lemon zest.
- Blend until smooth.
- Pour the tofu mixture over the biscuit base and smooth the surface.
- Chill in the fridge for a few hours until set.
- Serve with fresh berries or a berry sauce.
Irena’s Raw Vegan ‘Cheesecake’
- 100 gr sunflower seeds (soaked overnight and drained)
- 100 gr hazelnuts (soaked overnight and drained)
- 6 dates soaked for 2 hours approx. (Reserve the soak-water)
- 2 table spoons of melted coconut oil
- Process nuts, seeds and dates in food processor (I do it in green star juicer) until dough forms.
- Press mixture into a spring-form cake tin (23 cm/9in) to form a base.
- 300-400 gr cashew nuts (soaked overnight)
- 150ml/ 1/4 pint agave syrup
- 1 1/2 dessertspoons psyllium husks
- 1 1/2 dessertspoons lecithin granules/ optional
- juice of 1 lemon
- 1 vanilla pod or 1 teaspoon vanilla essence
- 150 ml / 1/4 pint filtered water ( or use the date soak water)
- 50gr berries (may be frozen , but allow to thaw first)
- 1/2 teaspoon salt (I use pink Himalayan salt)
- 150 ml 1/4 pint coconut oil ( to melt, place container in bowl of hot water)
- 50 gr of cocoa butter /optional ( melt the same way as coconut oil)
Put the liquid into the blender and add all the ingredients. Blend.
Pour the filling on the top of the base and put cake into the fridge to settle.
Usually I leave it there for few hours or overnight.
Variations (instead of using berries for filling)
“Choc Cheese” Cake – 1 cup Green& Black or other brand cocoa powder Citrus “Cheese ” Cake-zest of two lemons, limes or oranges + instead of 150 ml water 150 ml of orange juice+ a little bit of turmeric for yellow colour.
Raw Vegan Chocolate Caramel Slices
- 1 cup of almonds
- 1 cup of dates
- 1/2 cup cashew butter (peanut butter also works very well. Use a brand that does not contain palm oil)
- 1/3 cup coconut oil
- 1 cup of dates
- 1/3 cup coconut oil or raw cacoa butter (the topping sets well with cacoa butter and a little softer with coconut oil)
- 2 tbsp raw cacao powder
- 1/4 cup maple or agave syrup
For the bottom and middle layer, blend each layer’s ingredient in a food processor or blender and press into a cake tin. I use a food processor for the bottom layer and a blender for the middle layer. Place in the fridge whilst you make the chocolate topping. In a small saucepan on low heat, add all the ingredients together for the chocolate topping and stir until melted. Once the chocolate topping is cool, pour over the two layers and refrigerate for 1 hour. You can cut into tiny squares because they are luscious and filling.
There are vegan recipes to suit all tastes and dietary requirements. Many can be found freely on the internet. There are also some great vegan cookbooks.