Lunch

November282022

Cranberry & Orange Loaf

Vocal VeganCakes, Dessert, Family Size, Lunch box, Puddings

Cranberry & Orange Loaf

Bursting with all your favourite Christmas flavours of cranberry and orange, this and light and fluffy loaf brings the aromas of Christmas to your kitchen, and smiles all round.

210g cranberries

135g coconut sugar

100 ml olive oil

100 ml soya milk

1 tbsp apple cider vinegar

350 g self raising flour

2 tsp baking powder

1 tsp vanilla paste

Zest and …

100ml juice from a large orange

2-3 tbsp water

1. Preheat oven 180c.

2. Mix cider vinegar and orange juice into soya milk and set aside.

3. Add all ingredients, accept cranberries to stand mixer with whisk attachment.

4. Beat on high scraping the sides down as you go.

5. Change whisk attachment for ‘K’ beater or dough hook.

6. Add whole cranberries and mix on slow speed until well combined.

7. Transfer to a lined baking tin.

8. Bake for 30 minutes, turning oven down to 160 for a further 15 minutes or until inserted knife comes out cleanly.

March142022

Orange, Polenta and Cashew Muffin

Vocal VeganLunch box, Snack

Orange, Polenta and Cashew Muffin

2 tbsp chia seed
5 tbsp water
80g cashews roughly chopped
95g polenta
130g self-raising flour
80ml orange juice
80ml olive oil
80ml maple syrup
Zest from one orange
Orange to decorate

1. Preheat oven to 180C.

2. Mix chia seed with water and set aside.

3. Prepare orange decorations set aside.

4. Add all other ingredients to a food processor, mix until well combined.

5. Add in your chia seed mixture, blend again.

6. Divide the mixture into an oiled muffin tin.

7. Add orange decorations

8. Bake for 20 minutes

March22022

Sausage Pasta In Creamy Sauce

Vocal VeganDinners, Entree, Lunch, Pasta, Savoury, Tofu recipesBroccoli, dairyfree, eggfree, Garlic, Mushrooms, Mustard, Nut free, Pasta, Silken Tofu, Tofu, Vegan

Sausage Pasta In Creamy Sauce

Autumn Chia Pudding

Sausage Pasta In Creamy Sauce

1 Pack Vegan Sausages

350g Favourite Pasta

200g Button Mushrooms sliced

350g Silken Tofu

300ml Plant Milk

1 Head Broccoli cut into florets

2 Cloves of Garlic finely minced

1-2 tbsp Wholegrain Mustard

Olive oil for cooking

Salt and black pepper to taste

Vegan parmesan to serve (optional)

1. Pre cook sausages as directed and slice into bite size pieces when cool, set aside.

2. Place broccoli florets in microwave bowl with a little water and microwave for 2-3 minutes and set aside.

3. Start cooking you pasta as directed.

4. In a deep frying pan or wok add a little oil and gently cook mushrooms until juices start to run.

5. Stir in garlic and cook for five minutes.

6. Blend milk and Silken Tofu together add to wok or pan.

7. Add mustard, turn up to a moderate heat stirring until well blended and creamy about 3 minutes.

8. Add in cooked broccoli and pasta.

9. Add salt and pepper to taste.

Serve immediately.

February122022

Oil Free Kaffir Lime Leaf Dressing

Vocal VeganDressing, Salads

Oil Free Kaffir Lime Leaf Dressing

Beautifully zingy salad dressing to brighten dull days, so quick and easy made in a mini blender.

4 kaffir lime leaves
Juice of one lime
2 tbsp orange juice
2 tbsp sweet chilli sauce

1. Add all the ingredients to a mini blender and blend.

The photos show the dressing on the following salad:
Pea shoot and wild rocket salad leaves.
Chestnut mushrooms.
Maple roasted pecans.
Maple roasted pine nuts.
Orange segmented.
Orange beauty tomatoes.

February102022

Silky Papaya Dressing

Vocal VeganDressing, Salads, Sauce, Savoury

Silky Papaya Dressing

Vegan take on poppy style dressing with taste in abundance.

1 Papaya Flesh

2-3 tbsp. Papaya seeds

125 ml fresh lemon juice

125 ml fresh lime juice

125 ml virgin olive oil

1 tbsp mustard powder

1 tsp sea salt

Just blend.

Notes:

This 10 minute recipe will make enough for at least 6-8 servings and should be refrigerated.

February82022

Lemon Drizzle Bars No Bake

Vocal VeganCakes, Dessert, Family Size, Kids baking, Lunch box, Puddings, Snack

Lemon Drizzle Bars No Bake

No Bake Lemon Drizzle Bars

Squidgy bars that taste just like your favourite lemon Drizzle cake, but without the guilt.

325g pitted dates
100g raisins
75g ground almonds
25g shredded coconut
25g cashews
1 tsp lemon extract
Zest of a lemon

1. Blend in a food processor.
2. Refrigerate in a lined container.
3. Cut into bars.

Notes:
High protein great for pack-lunch box/tea break.

December22021

Kale Winter Green Salad

Vocal VeganSalads

Kale Winter Green Salad

Kale winter green side salad serves 4

Salad:
Head of Kale remove stalks and shred
1 gala apple chopped
1 cup dried blueberries rehydrate in hot water and drained.
2 tbsp. walnut oil
Juice of a lemon
1 tbsp. apple cider vinegar
Pinch salt

Walnut mixture:

150g walnuts

2 tbsp. fresh chopped thyme

1/2 tbsp. walnut oil

1/4 tsp sea salt

Freshly ground black pepper

Blend oil, lemon juice, cider vinegar and salt in a small jug.
Pour over Kale and massage into the leaves with fingertips.
When Kale has wilted down, stir through chopped apple and blueberries.
Add walnut mixture ingredients to a mini chopper until crumbly and well combined.
Stir walnut mixture through the prepared Kale.

Notes

Massaging the liquid and salt like this will help break down the fibers.