Jackfruit and Black Bean Burgers
NEW RECIPES
NEW RECIPES
Ice cream cheesecake with a strawberry compote
Method
Ingredients (12 portions)
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750mls vegan vanilla ice cream
(I used Swedish Glace) -
20 strawberries (diced in half)
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6 tbsp golden caster sugar
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10 medjool dates (de-stoned)
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1/2 cup almonds
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1/2 tsp ground cinnamon
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4 heaped tbsp soft vegan butter
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120g biscuits (I used. Nairn's coconut and chia seed oat cakes)
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Pinch of salt
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Mac 'N' Cheese!
Ingredients (serves 2)
Method
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1.5 cups macaroni pasta
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1 crushed garlic clove
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1 diced white onion
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1 tsp of finely chopped fresh sage
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1 cup soya cream
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150g tenderstem broccoli
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3 heaped tbsp pumpkin paste
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1 vegetable stock cube in 1/2 cup water
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3 tbsp nutritional yeast
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Salt and pepper to taste
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Heat a griddle pan, add a dash of olive oil and when hot add the broccoli. Grill the broccoli for around 5 minutes or until 'al dente' and slightly charred. Set the broccoli aside and when cool chop into bite size chunks
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Heat a large frying pan, add a dash of olive oil and when hot add the onion, garlic and sage. Sweat the mixture for a few minute on a medium heat until the onion becomes soft.
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Next add the pumpkin paste, soya cream, nutritional yeast, stock and chopped broccoli. Let the ingredients fuse under a low heat for 10 minutes while you prepare the pasta
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Cook the pasta according to packet instructions
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Using a slotted spoon transfer the macaroni from the water into the sauce.
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Combine the pasta with the sauce under a low-medium heat for 2 minutes allowing the sauce to coat the pasta.
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Season with salt and pepper according to taste
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Serve and enjoy!
