2. Corn Salsa Add the corn on a griddle pan and cook for around
15 minutes.Remove to a chopping board and leave to cool
slightly.Hold the charred corn steady on the board , then carefully
run a knife down the sides to cut off the kernels, then put the
kernels in a mixing bowl.Pick and roughly chop the coriander
leaves, discarding the stalks, then add them to the bowl.Cut the
chilli in half lengthways.Hold the stalk end of each half steady,
then run a teaspoon down the cut sides to scoop out the seeds and
white pith.Finely slice half the chilli and place in the bowl.Trim
and finely slice the spring onions. Chop up the tomatoes and add
them to the bowl with a tiny pinch of salt.Cut the limes in
half.Squeeze all the juice into the bowl, drizzle over the extra
virgin olive oil and mix well, then serve.
3. BANANA CHERRY GARCIA SOFT SERVE 2 frozen bananas, cut into 1
inch chunks 1 1/2 cups cherries, pitted and frozen (divided) splash
of unsweetened coconut milk or almond milk scant 1/4 cup dark
chocolate chunks (70% +), cacao nibs or raw chocolate chips Place
banana chunks, 1 cup cherries and splash of milk into blender/food
processor and blend until just combined. You may need to scrap down
the sides a few times or add another splash of milk to help the
mixture move. Add in chocolate and remaining 1/2 cup cherries,
pulse until just combined. Serve immediately topped with shaved
dark chocolate, cacao nibs or raw chocolate chips. You can also
freeze and serve this for later. Place ice cream into a sealed
container and freeze for at least six hours. Let set at room temp
for a few minutes, scoop and serve.
4. Simple lemony spring greens Finely grate the lemon zest and
transfer to a jam jar.Cut the lemon in half.Squeeze half the juice
into the jar, using your fingers to catch any pips. Add the extra
virgin olive oil to the jar with a tiny pinch of salt and
pepper.Put the lid securely on the jar and shake well. Have a taste
and see whether you think it needs a bit more lemon juice or oil
Half-fill a large saucepan with cold water and add a tiny pinch of
salt.. Place on a high heat and bring to the boil. Meanwhile...
Trim and cut the spring greens in half lengthways, then finely
slice them. Once the water is boiling, carefully add the spring
greens and cook for 3 to 4 minutes.Once cooked, drain them the sink
into a colander, steam dry for a minute, then tip back into the
pan.. Give the dressing another good shake up, then drizzle it over
the greens.. Using tongs, gently toss the spring greens in the
dressing while they're still hot to help them soak up all the
dressing, then transfer to a bowl and serve straight away.
5. Gluten-free chocolate brownies The day before you make your
brownies, place the carton of coconut cream in the fridge and leave
for 24 hours. Preheat the oven to 180C/gas. Lightly grease a 23cm
square brownie tin with sunflower oil and line with baking paper.
In a bowl, combine the ground flaxseed with 9 tablespoons of water,
stir well and leave to one side to thicken up. Place the beans in a
food processor and blitz to a smooth paste. Add the flaxseed
mixture, sunflower oil, sugar, cocoa, ground almonds, baking powder
and vanilla extract, then pulse everything again until you have a
rich and glossy batter.Roughly chop the dark chocolate into small
chunks, add to the mixture and pulse briefly just to incorporate
the chocolate. Spoon the batter into the prepared brownie tin and
bake for 5560 minutes, covering the brownies loosely in tin foil
halfway through cooking. Remove from the oven and set aside to cool
just a little. In a bowl, whisk the chilled coconut cream, icing
sugar and vanilla extract until thick and creamy. Slice the brownie
into squares and serve with the coconut whip for drizzling.
6. Vegan Philly Cheese Sandwich. Bold red bell peppers sizzle
in a hot skillet with thinly sliced sweet onions, chilies, black
pepper and spices. Toss in some vegan seitan strips and melt in
some savory vegan cheddar cheese. Toast a fluffy, fresh hoagie roll
and pile in the Philly Cheese filling. Accents of fresh green
cilantro on top, a few juicy tomato slices too. Your Vegan philly
Cheese Sandwich is served
7. Avocado Pasta In a large pot of boiling salted water, cook
pasta according to package instructions; drain well. To make the
avocado sauce, combine avocados, basil, garlic and lemon juice in
the bowl of a food processor; season with salt and pepper, to
taste. With the motor running, add olive oil in a slow stream until
emulsified; set aside. In a large bowl, combine pasta, avocado
sauce, cherry tomatoes and corn. Serve immediately.
8. Blueberry Oatmeal Waffles Sift flour, baking powder, salt
and allspice into a mixing bowl. Mix in the oats. Make a well in
the center and add applesauce, milk, maple syrup, oil and vanilla.
Stir with just until combined. Let batter rest for 5 minutes or so,
it will thicken a bit. Fold in the blueberries. Dont worry too much
about the blueberries bleeding into the batter, its no biggie. Cook
in waffle iron according to manufacturer directions. In my 8 inch
waffle iron, I use a heaping 1/2 cup of batter. Remember to spray
or brush the iron with oil in between each waffle.
9. Baked Blueberry Doughnuts To make the donuts, start by
preheating your oven to 325 degrees Fahrenheit and coating your
donut pan with oil or cooking spray (I used grape seed oil). In a
large bowl, stir together the sugar, applesauce, almond milk, grape
seed oil and vanilla.Gradually add in the flour, baking powder,
baking soda, cinnamon and nutmeg and stir until fully combined.
Gently fold in the blueberries.Spoon the batter into a donut pan,
filling each hole about 3/4 of the way.Bake for 15-20 minutes,
until the tops of the donuts begin to brown.Remove the donuts from
the oven and allow them to cool before removing them from the
pan.Once the donuts are cool, its time to make the glaze. Place the
thawed blueberries in a large bowl and crush them with a
spoon.Remove and discard the skins but keep the juice. Add in the
confectioners sugar, vanilla, lemon juice and almond milk and stir
until the ingredients combine to form a pretty purplish glaze.
Drizzle, pour or brush the glaze over the donuts and devour.
10. Detox Green Monster Smoothie 1 large frozen banana, broken
into pieces 1 1/2 cup vanilla almond milk (or alternate milk) 1 1/2
cups kale, loosely packed, stems removed (you can also use spinach)
Large handful of spinach Instructions: Add the almond milk to a
high-power blender and toss the banana pieces and kale in. Blend on
high. Add the strawberries and cucumber. Blend again until smooth.
Add in more almond milk and/or ice for desired consistency.
11. Chocolate chunk coconut ice cream 3 1/3 cups full fat
coconut milk (2 cans) 1/2 cup cane sugar 1 tsp pure vanilla extract
1/4 tsp xanthan gum, optional 3 oz dark chocolate, chopped 1/2 cup
shredded coconut In a saucepan over medium heat, whisk together the
milk and sugar. Bring to a boil and continue whisking for 1-2
minutes. Remove from heat and stir in the vanilla extract. Sift in
the xanthan gum, whisking to combine. Transfer to a glass bowl and
refrigerate until cooled. Once cooled, pour mixture into the bowl
of your ice cream machine and mix according to the manufacturers
instructions. Add toppings once the ice cream starts to thicken. It
takes 30 minutes for my machine to make ice cream, and I added the
toppings after 10. Eat ice cream immideately (it will be somewhat
soft) or transfer to a container and freeze until ready to consume.
Thaw for about 10 minutes before serving.