Plant Based Recipes 04/06/2020
Stewed Fruit Granola
Stewed fruit brings some warm winter flavour and goodness to the OG granola bowl – and it’s simply delish.
- Combine your yoghurt, fruit, granola, honey or maple – no brainer.
- Get all fancy by slicing your fruit and adding to a hot pan (with your sweetener of choice) and some cinnamon or nutmeg, if you have on hand. Heck, throw in a pinch of salt for that little morning kick.
- Cook gently and tenderly – until your fruit is soft and warm.
- Layer up your stewed fruit with granola with yogurt.
- Dig in, and enjoy the day ahead.
For some fragrance, add some fresh stalky herbs into the stewed fruit while it cooks – some rosemary or thyme would work wonders.
Bircher Muesli with Soaked Oats & Pecans
For those who love a quick-prep brekkie – this delicious and wholesome dish will keep you full and energized for your new level 3 lockdown life.
- Grate up some pear or apple. Combine it with some soaked oats, a sweetener of choice (honey or maple) with some oat milk or apple juice. Stir up your magical morning concoction to combine – season (to taste) and set aside to stand in the fridge, overnight (we promise you, the wait is worth it).
- Toast some chopped pecans in a pan on a medium heat, until fragrant and turning golden.
- Rise and shine! In the morning, add some more oat milk until you get to the consistency that you like – and serve, topped with some more toasted pecans and some fresh fruit. Add a dollop of yogurt and a drizzle of honey or maple for that final layer of yum!
For an extra boost, add some chia seeds when mixing your bircher. Also, If you prefer no sweetener and to go au natural, use chopped up dates to sweeten your bircher oats.
Potato Rosti, Charred Mushrooms & Baby Spinach
This brekkie is a real all-rounder: flavour, comfort, and all the goodness – all on one plate.
- Peel and coarsely grate 1 potato per person – place all of the grated potatoes in a cloth and squeeze out as much liquid as possible. Then, place in a bowl and mix with 50g of melted butter and season (very) well.
- Line a baking tray with either non-stick paper or a silicon mat. Spoon in 1-2 tbsp of the potato mixture and pat down firmly to make a 1cm thick rosti, keeping it tightly packed. Repeat this process for each rosti, then bake in the oven for approximately 10 minutes until golden and crispy. Let them bake a little longer if need be – who doesn’t love some extra crisp in the mornings?
- Sauté the baby spinach and sliced mushrooms with the garlic until wilted – take a second to take in those aromas.
- Plate up the golden rosti – top with the garlicky baby spinach and your charred mushrooms. Tuck in.
For a bit of a spice kick, garnish with some freshly chopped chili.
Tofu Scramble on Toast
No need to miss out on an all-time breakfast fave when tofu’s around – hello weekend fry up!
- Fry off some diced onion until caramelised. Stir in a spice blend of your choice – turmeric will really make the tofu pop, and fool the eye into thinking it’s scrambled eggs – and some grated garlic.
- Roughly mash the tofu with a fork, also keeping the chunky pieces for some texture. Add this to the caramelised onion, turn up the heat and fry for a further 5 minutes.
- Lightly toast some bread slices until irresistibly delicious-looking.
- Load up the toast with your tofu scramble, garnish with some freshly chopped parsley, and take a bite.
Tofu is a good source of plant-based protein – it contains all nine essential amino acids. It’s also a great source of iron, calcium and the minerals manganese and phosphorus.
Hello sweet Pear, the queen of all fruits.
Outlasting all the other fruits in my fruit bowl – you are reliable, resilient and, not to mention, delicious. Your storage life is not the only thing that blows me away – you’re also highly nutritious by nature: low in sugars and calories, but high in fibre, antioxidants, a natural anti-inflammatory and even a gut booster. You’ve well and truly got it all, including a beautifully curvaceous bod.
Thank you Terra Madre for this divinely organic and seasonal fruit – it’s simply “pear”fect.
Honey Caramelized Pear Parfait
A ‘pear’fect combination of some of the kitchen’s greatest ingredients.
- Thinly slice up some pears.
- In a frying pan, melt a knob of butter and add a dollop of honey or maple.
- Add in your pear slices and cook until caramelised. Add some rosemary or thyme in the final few minutes – for that extra oomph.
- Place a non-stick pan over medium heat with some chopped pecans. Toast until turning golden, and then remove from the pan.
- In a clear glass, layer up some yogurt, then granola, then caramelised pear, and repeat – serve and enjoy.
Sweet and spicy is a fantastic combination when it comes to caramelizing fruit. If you are up for it – add some chopped chilli when caramelising the pears.
DIY Pecan Butter & Pear on Toast
Make your own pecan butter for a healthy, tasty treat – and a new culinary skill that you can use over and over again.
- Preheat the oven to 180°C. Place your raw pecans in a single layer onto a baking tray. Bake for 15-20 minutes, shifting halfway.
- Place the dry roasted pecans in a food processor, and blend for 5-10 minutes.
- During this time, you’ll see the pecans go in stages: from crumbs, to a dry ball, to a smooth and creamy “liquid” pecan butter – the evolution of greatness. Stir in some sugar, honey or maple to sweeten things up, and add a bit of salt to taste. Store your homemade PB in the fridge.
- Slice some bread and pop it in the toaster. Thinly slice up some pear. Poaching your pear first will take this dish to new heights - recipe below.
- Spread your pecan butter onto your freshly toasted bread and top with your pear slices. Garnish with a drizzle of honey or poached pear syrup – tuck in.
Pecan nuts are a great source of fibre, Vitamin E, Vitamin A, zinc, folate and phosphorous – all playing an important role in maintaining healthy hair and skin.
A simple, light, go-to dessert – or great add to a toasted sarmie or salad for that sweet kick.
- Peel your pears, keeping the stalks on. Slice just enough off the bottom to remove the fibres, and slice in half lengthways. Remove the seeds.
- Zest and juice a lemon or citrus. For this recipe you will need spices (think: cloves, cinnamon and star anise).
- Pop the pears into a pot together with a pinch of each spice (to taste) – a few cloves, the citrus juice/zest, and about a cup of sugar. Hot tip: You can add a cup of red wine too, it gives them a gorgeous color (hello level 3). Add enough water to the pot to cover the pears.
- Pop the lid on, and slowly simmer until you can easily cut through them with a knife, about 20-30 minutes.
- While the pears are poaching, see the baked camembert recipe below – this would work beautifully with that.
- Remove the pears from the pot and set aside. Strain the syrup to get rid of any bits, and return to the pot. Reduce until it becomes sticky.
- Place the pears and syrup in the fridge for later – or serve immediately with a dollop of yogurt. Top with some chopped pecans of your choice and, most importantly of all, enjoy every bite.
For a savoury option: simply thinly slice, and add to your toasted sarmie or pecan nut butter for that sweet touch.
Charred Gem Lettuce, Pear & Pecan salad
Charred baby gem lettuce and pears with a yoghurt dressing – topped off with some pecans and fresh herbs.
- Fire up the braai or place a grill pan over a high heat.
- Cut the gem lettuce and pears in half lengthways and drizzle them with a little oil.
- Place over the heat and cook your gems, cut-side down, until nicely charred. Remove from the heat, place onto a serving platter and drizzle over a little vinegar of choice.
- Make your favourite salad dressing – we recommend going creamy here with some yogurt. Maybe some fresh herbs, sweetener of choice, fresh lemon and chilli? Why not.
- Pour your creamy dressing over the charred lettuce and pears – garnish with chopped pecans and fresh herbs. Voila!
Apples are a good substitute for pears here.
Camembert & Pear Salsa Crostini
Toasted ciabatta with camembert and a fresh pear salsa – to make your tastebuds do the cha cha.
- Cut the ciabattini into slices, rub with half a clove of garlic and toast in the oven with a drizzle of oil until extra crispy.
- Remove from the oven and add a slice of camembert to each slice – place back into the oven until warm.
- In a bowl, combine some chopped pear, fresh chopped herbs, chopped chilli, and a drizzle of honey or maple and lemon juice. Season to taste.
- Top the camembert crostinis with some fresh pear salsa, and tuck in.
Some pickled red onion would go beautifully with this. Slice up some red onion and pickle it in some vinegar (white, red or apple cider) and sweetener (honey, sugar or maple), combined. Mushrooms have significant quantities of polyphenols, polysaccharides, vitamins, carotenoids and minerals.
Winter is here – and brrr, it’s real chilly out.
There has never been a more important time to stay healthy, and we are here to help you to do just that. Eating soup is an easy way to hydrate your body, as they are mostly liquid. They are also loaded with disease-fighting nutrients and naturally boost the immune system – and boy, do we need that now more than ever.
To make your soup extra scrummy, why not make your own highly nutritious stock? Then, perhaps learn how to bake your own oat milk bread (or use the freshly baked Schoon ciabatta in your box) to make some crunchy golden croutons to scatter over your soup – or slice it up to make a cheesy toastie, and dunk away. You could also toast up some organic Roux pecans for a crunchy sprinkle. The options are endless (and delicious).
Here, we have some of our favourite Winter Warming recipes – not just soups, but bakes, stews and so much more. To end off on a high note, bake some Dalewood Camembert until warm and golden, then serve it on some ciabatta crostini with a dollop of Purple Fig & Port preserve. Yum!
So, without any further ado, let’s get comfy and warm our hearts and hungry bellies with some nourishing, family-style recipes.
Winter Veggie Soup for the Soul
Immune-boosting and super simple to make – may this soup be your trusty winter companion.
- Chop an onion, slice 3 carrots, crush 3 cloves of garlic and 2-3 sprigs of some roughly chopped thyme leaves (and any other herbs of choice). You can also add any extra veggies that you may have – chopped sweet potato, chopped cauliflower florets, or quartered mushrooms are delish.
- Add all of the veggies to a large pot with a drizzle of olive oil and some salt and pepper, and gently fry over medium heat, for about 15 minutes (the onions should start going translucent).
- Add in enough of your stock to submerge the veggies. Allow this to simmer for 10 minutes.
- Optional: You can now purée half (or all) of the soup – up to you. Just be careful when working with blenders and warm or hot liquids – rather allow the soup to cool slightly before blending it, so that nothing unexpectedly goes bang! Add it all back to the pot and season to taste – or serve the soup chunky for a more rustic feel, your call.
- Lastly, add 2-3 dollops of yogurt or coconut milk and a squeeze of lemon juice – swirl this through the soup. Season to taste.
- Serve while warm, with some well-buttered slices of toast or croutons (recipe under “A Soup’s Best Friend”).
It has been proven that nutrient dense broth, hydrating soupy liquid and the abundance of veggies in soup, can help fight off colds and flu. The heat of the soup can also help clear sinuses and nasal passages – and even assist in treating a high fever.
Curried Cauliflower Soup
Indian-spiced cauliflower soup with coconut milk – garnished with toasted coconut and fresh herbs.
- Place a large pot over a medium heat, with a drizzle of coconut oil or oil. When hot, fry 1 chopped onion until soft and lightly golden. Add 1 chopped chilli and 4 cloves of chopped garlic – and any spices you desire, we recommend: ground ginger, coriander, cumin, curry powder and turmeric.
- Sauté for 3-4 minutes until fragrant. Add in all your broken up cauliflower florets from a whole head, and 2.5 cups of vegetable stock.
- Bring to the boil and simmer on a low heat for approximately 15 minutes until tender.
- Purée in batches in a food processor – or purée in the pot using a blending stick.
- Add in a 3/4 can of coconut milk and stir to combine. Taste to test and add salt, pepper and lemon juice according to taste.
- Garnish with toasted coconut flakes and some fresh herbs. Delish!
Cauliflower is naturally high in fibre and B-vitamins. It contains fibre to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.
Leek & Potato Soup
A classic combination that we all know and love.
- Place a pot over medium heat with some butter or oil. Add some cleaned, (and roughly sliced) leeks, chopped onion and garlic – lower the heat and sauté for 5-10 minutes until beautifully soft and translucent.
- Peel and chop your potatoes into bite-sized pieces. Add these to the pot with a few sprigs of fresh herbs and some stock – enough to submerge the veggies.
- Simmer for about 20 minutes, or until the potatoes are soft and the liquid has reduced.
- Pick out the thicker stalks of herbs, and blend up the soup.
- To add a creamy touch – add some yogurt or coconut milk. Return to the heat for a few minutes, and season to taste.
- Serve with some chopped parsley – to make this even more delicious, add a drizzle of truffle oil. Yes, the truffle oil that's been sitting in your pantry cupboard waiting to be used for a special occasion.
Add in some baby spinach in the final minute to wilt into the soup for some added goodness. Leeks are a good source of Vitamin A, C and K – supporting your eye health, boosting your immune system and assisting with adequate blood clotting and wound healing.
Spiced Butternut Pecan Soup
Fills the belly and warms the heart during the chillier months.
- Peel and roughly cut up a sweet potato, carrots, and some butternut. Rinse and roughly chop some leek and celery. Grate some garlic. Zest up some citrus – orange or clementine.
- In a big pot over a medium heat, sauté the leeks and garlic until the leeks are softened and lightly browned. Add the rest of the veg with your preferred spices – nutmeg, cinnamon, curry spice (and the likes) and sauté for a few more minutes. Add some stock to submerge the veggies.
- Bring the pot to a boil. Then, reduce to a low heat and let simmer (covered) for 30 minutes. Check to see if the vegetables are soft – cook a bit longer if they are still too hard.
- Take the pot off the heat. Using a hand-held blending stick, blend the soup until smooth. Season with salt and pepper and some citrus zest.
- Serve up with some freshly chopped parsley sprinkled over and some chopped pecans for all the texture and healthy fats.
Add some coconut cream for a creamier soup – and an immune system boost, thanks to a lipid called lauric acid that has antimicrobial and anti-inflammatory properties.
Midnight “Meatball” Pomodoro
Flavoursome ‘meatball’ pomodoro sauce to serve on a baked potato, a bowl of al dente pasta, in a toasted sarmie, or simply as is with a spoon! Great for a late night meal to soak up those cheeky glasses of wine.
- In a frying pan over a medium heat, add a generous glug of olive oil. Crumble up the vegan meatballs. When hot, sauté the vegan mince crumble for 2-3 minutes, until golden and heated through. Add some minced garlic and chopped chilli – cook for a few minutes until fragrant. Remove the mince from the pan.
- Add another drizzle of oil and sauté some diced carrots, onion, fresh chopped herbs, and celery, until softened. Add a tin of chopped tomatoes and some veg stock. Simmer until thickened (about 20 minutes).
- When reduced, add the mince crumble back to the pan and cook for another few minutes. Then season to taste with salt, pepper and fresh chopped parsley.
Stir through some vegan camembert or a dollop of cream cheese to make it extra creamy.
Cheesy Baked Cauli with Herby Pecan Crumb
A loveable comfort classic – which also works really well without the cheese.
- Heat the oven to 180°C.
- Make a béchamel cheese sauce by melting a knob of butter in a pot with some grated garlic. Then, add enough flour to form a paste, and cook for 2 minutes until it smells biscuity. Whisk in some oat milk slowly until you have a decent amount of sauce, and simmer until thickened. Add in some grated cheese, a little mustard, and season to taste.
- Break up the cauliflower into florets and spread out in an oven dish (with sides). Chop up the stem and add to the florets.
- Pour over your béchamel sauce until evenly coated.
- Blend up some bread slices with some pecans, fresh herbs and a drizzle of oil. Scatter over the cauli cheese.
- Bake for about 50 minutes – until golden and cooked through.
Cauliflower is naturally high in fibre and B-vitamins. It also contains fibre to enhance weight loss and digestion, choline that is good for memory, and many other important nutrients.
Creamy Comfort Mushroom
This flavourful mushroom creation can be served through pasta, as a soup – or even over a baked potato.
- Slice up some mushrooms. Finely slice some thyme and grate some garlic. Place these ingredients in a pan with a generous blob of butter. Panfry until soft.
- Mix some flour with a bit of water to make a paste. Add this to the pan with some oat milk – stir until well-combined and thickened. Season well.
If it is not thickening, cook it for longer and add a bit more flour.
Veggie Stock (With All You Got)
What to do with your leftover veggies? Stock ‘em up.
- Place all your leftover chopped veggies (think: carrots, onions, whole garlic cloves, fresh herbs, celery), salt and whole peppercorns in a pot.
- Submerge the contents of the pot in water. Place over a low heat for 4-6 hours to gently simmer, partially-covered with a lid. You can add a bit of water if it starts drying up.
- Strain the stock through a sieve until a clear broth forms.
- This stock can be used for many purposes. Use it as a base for soups, sauces or risottos, or even just enjoy it as is – it’s brimming with flavour and packed with nutrients.
Stock freezes brilliantly.
Easy Homemade Oat Milk Bread
Ready in about 45 minutes – easy and delicious.
- Preheat the oven to 200°C.
- In a bowl, add ½ cup oat milk and 1 tbsp white vinegar. Let it sit until it curdles, about 10 minutes.
- In a large mixing bowl, add 1 cup all-purpose flour, ¼ tsp salt, ½ tbsp sugar and ¼ tsp baking soda – mix well. Add the curdled milk in two parts, gently mixing until well combined.
- Lightly flour your surface. Sprinkle a tablespoon of flour on top of the dough and transfer to the floured surface. Gently knead the dough, around 8-10 times, and form a dome shape – the dough should still be quite sticky. Using a sharp knife, slice twice across the dough, forming a cross shape, around 1cm deep.
- Transfer the bread dough onto a parchment-lined baking tray. Bake for 20-25 minutes, checking around the 20 minute mark.
- Remove from the oven and allow to cool on the tray before slicing and devouring.
For a gluten-free option, use your favourite gluten-free flour.
Taking any soup or salad to new heights of indulgence.
- Preheat the oven to 180°C.
- Slice your bread into bite-sized cubes. Toss through some oil and season.
- Spread out on a tray and bake until golden, shifting every few minutes.
- Chuck ‘em on anything and everything.
To take it up a notch and add some flavour – sprinkle over your spice of choice, some truffle oil, some fresh herbs, or even some grated cheese for that extra indulgence.
Creamy Pressed Veg Toastie
Golden veg sandwiched between ciabatta slices and toasted to perfection – with a fresh garlic, herbs and lemon zest infused vegan cream cheese.
- In a bowl, mix some cream cheese with 1 clove of grated garlic, a handful of finely chopped fresh herbs (of choice) and the zest of half a lemon. Season to taste.
- Select your veg! We recommend: mushroom, leek or cauliflower. Quarter some mushrooms, rinse and roughly slice your leek, roughly chop the cauli. Place a pan over a high heat with a drizzle of oil. When hot, fry the veg until golden and soft. Remove from the pan and season to taste.
- To assemble the toastie, smear each bread slice with some flavoured cream cheese and sandwich together with all that veg in the middle.
- Return the pan to a medium-low heat with a drizzle of oil or butter. Fry on each side until golden.
For added freshness, dress some baby spinach with some fresh lemon juice and salt – shove it into the toastie just before serving.
Camembert, Mushroom and Maple Toastie
Camembert, fried mushrooms, maple drizzle and thyme leaves sandwiched between ciabatta slices and toasted to perfection.
- Quarter some mushrooms. Place a pan over a high heat with a drizzle of oil – when hot, fry until golden. Remove from the pan and season to taste.
- Slice the camembert into thin pieces and then slice your ciabatta.
- To assemble the toastie, layer the camembert slices and mushrooms on top of one slice of ciabatta – drizzle over a little maple syrup and a sprinkle of thyme leaves. Top with the other slice.
- Return the pan to a medium-low heat with a knob of butter and a small drizzle of oil – fry on each side until golden.
Camembert & Pickle Toastie
The ultimate vegan cheese toastie – you’ll want to make this one again and again.
- Slice up some bread.
- Heat up some vinegar (red, white or apple cider) with enough sugar to make it sweet. Add in some sliced red onion and sliced red cabbage. Toss to coat and set aside to cool and pickle for about 20 minutes.
- Place a pan over a medium-high heat. Butter the bread slices on the outer sides and spread a hearty layer of the fig preserve and cream cheese onto the inner sides. Layer on some camembert slices. Close up the sarmie and toast on the pan for about 2-3 minutes per side, until the bread is crunchy and golden, and the sarmie is warmed through. Once done, add in some pickled onion/cabbage. Slice it in half and admire its good looks – for however many seconds you can stand to wait before tucking in.
If you have run out of Purple Fig Preserve, use your favourite sweet chilli sauce or jam as a backup.
Almost like the real thing – but better.
- Slice up some bread.
- Prepare your “Meatball” Pomodoro (recipe under “Winter Warmers”).
- Butter the bread slices on the outer sides and layer up your samie with meatballs and pomodoro sauce – add in some camembert slices. Close up the sarmie.
- Place a pan over a medium-high heat.
- Toast it on the pan for about 2-3 minutes per side, until the bread is crunchy and golden and the camembert is warm. Now take a bite.
For added freshness, dress some baby spinach with some fresh lemon juice and salt – shove it into the toastie just before serving.
Quick Homemade Flatbreads
With only 3 ingredients – these may just be the quickest, easiest and most delicious flatbreads out there.
- In a large bowl, mix 2 cups of self raising flour, ½ tsp salt and 1⅔ cup of vegan yoghurt until combined – there is no need to knead this dough, it will become too tough.
- Divide the dough into 6 equal sized balls.
- Lightly flour your work surface and roll each dough ball into a thin circle – approximately 25cm in diameter.
- Heat a large heavy-based pan over a high heat for approximately 10 minutes.
- Cook the flatbreads, one at a time, for approximately 1 minute on each side.
- Serve on the side of a soup, or eat as is with a little garlic butter.
If using all purpose flour instead of self raising flour, mix 3 tsp baking powder and ½ tsp bicarbonate of soda into the flour before using.
Neeps & Tatties Mash
Turnip and potato mash – done the Scottish way.
- Place a large pot over a high heat – fill with water and a good pinch of salt. Peel the turnips and cut into bite-sized pieces. Once the water is boiling, add the turnips and cook for 10-15 minutes.
- Peel and cut your potatoes into bite-sized pieces. After the 15 minutes is up, add the potatoes to the pot and cook for another 10-15 minutes – or until both turnip and potatoes are cooked through and soft.
- Drain and leave to steam dry for a minute. Then, using a potato masher or ricer – mash with a large knob of butter and season well.
Some Scotts like a pinch of nutmeg in their neeps and tatties
Fancy Green Garden Salad
Sugar snap peas, Brussels sprout petals, celery curls, little gem lettuce and fresh herbs in french vinaigrette.
- Blanch the sugar snap peas in a pot of boiling water for 30 seconds – then, refresh in some ice water. Drain and slice in half lengthways.
- Using a vegetable peeler, peel thin strips of celery and place them into some ice water to curl up – how pretty!
- Cut the base of the Brussels sprouts and peel the petals off. Separate the gem lettuce leaves into cups.
- In a jar (with a lid) add 1 tsp of wholegrain mustard, 1 tsp honey, 1 tbsp white wine vinegar, 2 tbsp olive oil and season with salt and pepper. Shake until the dressing becomes emulsified. Adjust the seasoning to taste.
- Place all the vegetables onto a platter and toss them through the dressing.
- Garnish with all the fresh herbs, and maybe some homemade croutons? Go on, we know you want to.
Serve on the side with a Winter Warmer for a burst of balanced freshness.
Foolproof Crispy Kale Chips
A healthy and simple snack!
- Wash and dry the kale well. Remove the stems and tear the kale into bite-sized pieces.
- Massage the kale with some oil and your seasoning of choice – perhaps adding a dash of chilli powder, curry powder, or cumin. Or you could get more creative – coat them in some tahini, lemon juice, and salt until lightly coated.
- Spread out on a tray, and roast at 110°C for about 20-30 minutes until crispy. Let it cool slightly, then serve.
Baked Dalewood Camembert
With Purple Fig Preserve and ciabatta toast – what dreams are made of.
- Preheat your oven to 180°C.
- Thinly slice up some ciabatta – toss it through some oil, spread out on a tray, and bake in the oven until golden, shifting as it colours.
- Cut the camembert surface area with a knife – gently slash, going about a third of the way through the cheese (approximately 12 slits). Don't cut all the way through to the bottom and sides.
- Push some thinly sliced garlic shards and sprigs of rosemary into the cheese, one of each into each slit.
- Place the camembert into a small oven proof bowl (lid off). Pour over either a drizzle of white wine or olive oil (both optional, but encouraged).
- Bake for about 10 minutes until warmed through.
- Serve on the ciabatta toasts with some Purple Fig & Port preserve.
Serve as dessert, or as a snack at any time of day when it’s appropriate to have wine.
Lemon Yogurt Cake
Using cultured dairy elevates any cake to a moist and delicate dessert.
- Preheat the oven to 180°C. In a bowl, combine 3 cups of all-purpose flour, 2 tsps of baking powder, 1 tsp of bicarb, 3 tbsps of corn starch and a good pinch of salt. In a larger bowl, combine 1 cup sugar, 1 cup of oil (olive oil might overpower, rather opt for Canola), 2 tsps of vanilla essence, the juice of 2 lemons and 2 cups of yoghurt. Give it a good mix. Add the dry ingredients to the combined yoghurt mixture in three stages, mixing thoroughly with a spatula.
- Pour the mixture into a greased bundt cake tin (or any cake tin) and place in the hot oven for 50-60 minutes, until a skewer inserted into the centre of the cake comes out clean. Let it cool in the tin for about 10 minutes, then get it out.
- When life gives you lemons – make a lemon syrup, with ¼ cup lemon juice and ¼ cup of sugar combined in a saucepan, until the sugar has dissolved. Poke holes in the cake with a toothpick and pour the syrup over. Let the cake cool completely before serving.
- Combine some lemon juice with icing sugar and drizzle it on top. Cake and tea anyone?
Vegan Apple Upside-Down Cake
Served with vegan yogurt or ice cream – because why not.
- Preheat the oven to 180°C.
- Lay out some pear slices along the bottom of a thoroughly greased cake tin.
- Place ¼ cup coconut oil in a large bowl and melt in the microwave.
- Once melted, add 200ml of nut/oak milk to the same bowl, along with the juice and zest of 1 lemon, 8 tbsp of maple syrup, a dash of vanilla essence, a pinch of salt and 1¼ cup of ground almonds.
- In a bowl, sift together 1¼ cups of gluten free flour (or normal flour), 2 tbsp of baking powder and ¼ tsp of bicarbonate of soda.
- Mix well, adding a tiny splash more almond milk if it’s looking too dry.
- Transfer the mixture into the cake tin, making sure all the apples are completely covered by the batter.
- Bake in the oven for around 30 minutes, until risen and golden brown (and an inserted skewer comes out clean).
- Once out of the oven, leave to cool in the tin. Once completely cool, transfer onto a plate by placing the plate upside-down on top of the cake tin, and then quickly flipping it over.