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recipe Ideas
There’s nothing worse than getting in from a long day at work and having to spend your evening preparing dinner for the the whole family. Take the stress out of dinner time this March with our easy to make meals for all to enjoy!
Vegan lemon cheesecake
For the base: 30g coconut oil, plus extra for greasing, 100g blanched almonds, 100g soft pitted date For the topping: 300g cashew nuts, 2 ½ tbsp agave syrup, 50g coconut oil, 150ml almond milk, 2 lemons (zested and juiced) One Put the cashews in a large bowl, pour over boiling water and leave to soak for 1 hr. Meanwhile, blitz the ingredients for the base with a pinch of salt in a food processor. Grease a 23cm tart tin with coconut oil, then press the mix into the base and pop in the fridge to set (about 30 mins). Two Drain the cashews and tip into the cleaned out food processor. Add all the remaining topping ingredients, reserving a quarter of the lemon zest in damp kitchen paper to serve, then blitz until smooth. Spoon onto the base and put in the fridge to set completely (about 2 hrs). Just before serving, scatter over the reserved lemon zest.
Spicy black bean tacos
1 tbsp vegetable oil, 3 garlic cloves (chopped) 3 x 400g cans black beans (drained and rinsed) 3 tbsp cider vinegar, 1 ½ tbsp honey, 1 ½ tbsp smoked paprika, 1 ½ tbsp ground cumin For the guacamole: 1 small garlic clove, 2 tbsp roughly chopped coriander, 1 green chilli (sliced), 2 avocados (halved and stoned), juice 1 lime For the salsa: 110g pack pomegranate seeds, 1 green chilli (finely diced), 1 small white onion (finely diced), small handful fresh coriander (chopped) To serve: 8-12 corn or flour tortillas, chipotle or other hot sauce, soured cream or coconut yogurt One In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside. Two The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly – you want it chunky, not smooth. Squeeze in the lime juice and set aside. Three Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture. To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.
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