Strong Roots Veganuary Recipe Book

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BREAKFAST & BRUNCH. Açaí Smoothie Bowl. Hearty Breakfast Bowl. Green Machine Smoothie. Soy Aubergine & Sweet P
Thirty-one healthy & delicious vegan recipes for the whole month of January!

Welcome to Veganuary with strong roots! Veganuary is a concept that encourages individuals to try out a vegan diet for the full month of January!

We are getting on board and it seems, so are you!

We have sourced and created thirty-one delicious, good-for-you vegan recipes. We cooked all of these up in Strong Roots HQ and tested them out with our team to get the seal of approval, which of course we did! We hope you enjoy cooking your way through the month of January! Keep in touch on our Instagram and Facebook and let us know how you are getting on! Happy Veganuary, The Strong Roots Team

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BREAKFAST & BRUNCH Açaí Smoothie Bowl

04

Hearty Breakfast Bowl

05

Green Machine Smoothie

06

Soy Aubergine & Sweet Potato Wraps

07

Mixed Berry Smoothie

08

Sweet Potato Hash

09

Toast Three Ways

10

Nut Butter Chocolate Shake

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LUNCH & DINNER Beetroot & Green Bean Superfood Salad

13

Butter Bean Buddha Bowl

14

Deliciously Crisp And Crunchy Burger & Fries

15

Double Burger Bowl With Tossed Kale Salad

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Avocado Pesto Courgetti

17

Chilli Bean Loaded Sweet Potato Fries

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Coconut, Roasted Sweet Potato And Lemongrass Soup

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Falafel Pitta Bread

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Hummus Trio

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Super Food Buddha Bowl

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Rainbow Layered Salad

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Stuffed Pepper, Pumpkin & Spinach Burger Bowl

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Roasted Beetroot & Sweet Potato Soup

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Light Spinach Bite Salad

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Kale & Quinoa Burger With Carrot Slaw

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Toasted Bagel With Avo Cashew Spread

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Triple Beetroot Salad

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Spinach Bite Snack Bowl

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SNACKS & DESSERTS Sweet Potato Tortilla Chips And Dip

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Lemon Tahini & Chilli Sweet Potato Fries

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Key Lime Pie

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Spinach Bites With Sweet Potato Hummus

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Avocado Chocolate Brownies

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BREAKFAST & BRUNCH

açaí Smoothie Bowl (Serves 1) INGREDIENTS: • 1 Ripened Avocado Half • Handful of frozen mixed berries • Handful of fresh mixed berries • 1 banana • 200ml coconut or oat milk • 2 tbsp açaí • Handful of cherries • 1 tbsp almond butter • Handful of mixed seeds METHOD: 1. Let the Ripened Avocado Half defrost slightly. 2. Blend the avocado, frozen mixed berries, banana, coconut milk and açaí together. 3. Pour into a bowl. 4. Add desired toppings. 5. Dig in!

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Hearty Breakfast Bowl (Serves 1) INGREDIENTS: • 80g portion of Oven Baked Sweet Potato Fries 6. Drain the tofu and crumble into a bowl, alongside the herbs, lemon juice, chilli, garlic, • 1/2 red pepper, deseeded salt and pepper. Microwave for • 1/2 tin of red kidney beans approximately sixty seconds. Tofu Scramble: • 1/3 block of tofu • 1 tsp mixed herbs • Squeeze of half a lemon • 1 tbsp garlic powder • 1 tbsp chilli flakes • Salt and pepper to taste Salad: • Handful of kale • Handful of walnuts • Drizzle of olive oil • Salt to taste METHOD: 1. Preheat the oven to 200 °C. 2. Cook the Oven Baked Sweet Potato Fries as per the instructions on the pack. 3. Place the peppers on a separate tray with a drizzle of olive oil, cook for 20-25 minutes until blistered. 4. Drain the kidney beans. 5. Wash the kale leaves, mix with the olive oil, salt and top with walnuts.

7. Arrange all onto a plate and enjoy!

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Green Machine Smoothie (Serves 1) INGREDIENTS: • 1 frozen banana • 1 Ripened Avocado Half • 2 tbsp peanut butter/ almond butter • 200 ml coconut milk • 2 tbsp coconut yoghurt • Handful of spinach METHOD: 1. Let the Ripened Avocado Half defrost slightly. 2. Blend all ingredients. 3. Enjoy!

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Soy Aubergine & Sweet Potato Wraps (Serves 2) INGREDIENTS: • 2 sweet potato wraps • 2 tbsp soy sauce/liquid aminos/tamari • 1 tbsp olive oil • 1 aubergine, cut into even chunks • 1/2 pack of Garlic Roasted Sweet Potato Chunks • Handful of cherry tomatoes, halved • Handful of pomegranate seeds Relish: • 1 red onion, finely diced • 1/4 cucumber, finely diced • Handful of mint • 1 tbsp cider vinegar Coconut, Chilli & Lime dressing: • 2 tbs coconut yoghurt • 1 tbsp tahini • Sprinkle of chillis • Squeeze of half a lime • Salt to taste

4. While the chunks and aubergine cook, make the relish and dressing. 5. For the relish mix all ingredients together, the same goes for the dressing.

METHOD: 1. Preheat the oven to 200°C. 2. Place the aubergine chunks on a baking tray and drizzle with the olive oil and soy sauce. Cook for 20-25 minutes. After about 15 minutes, add the cherry tomatoes to the tray. 3. On a separate tray place the Garlic Sweet Potato Chunks and cook as per instructions on the pack.

6. Serve all on wraps of your choice, we have used BFree Sweet Potato Wraps.

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Mixed Berry Smoothie (Serves 1) INGREDIENTS: • 1 frozen banana, sliced • 100ml fresh fruit juice (not from concentrate) • 100g berries, fresh or frozen • 200ml coconut milk/oat milk • 1 tbsp coconut yoghurt (e.g. Co-Yo) • 1 Ripened Avocado Half METHOD: 1. Place berries, banana, coconut milk, coconut yoghurt in a blender, letting the avocado slightly soften before blending. 2. Add in more milk depending on your desired consistency. 3. Blend everything together and serve.

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Sweet Potato Hash (Serves 1) INGREDIENTS: • 80g of portion Garlic Roasted Sweet Potato Chunks • 1/2 red onion • 2 tsp cumin • Salt and pepper • Chilli (a generous sprinkle) • Slice of bread • 1 tbsp coconut yoghurt • 1/2 tin of sweetcorn • 1/2 avocado METHOD: 1. Preheat oven to 200 °C. Cook the Garlic Roasted Sweet Potato Chunks, take out after 15 minutes and dice into smaller chunks. 2. Dice red onion and drain sweetcorn. 3. Add the cumin, corn and onion to the sweet potato tray and and cook for a further 10 minutes, until caramelised. 4. Toast bread. 5. Assemble the hash onto the bread, finish with some avocado, a dollop of yoghurt, some chilli oil for some spice and serve!

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Toast Three ways (Serves 3) INGREDIENTS: Toast 1: • 1 Ripened Avocado Half • Juice of one lime • Handful of red and yellow tomatoes • Drizzle of balsamic glaze • Salt and pepper to taste • Slice of sourdough Toast 2: • Generous layer of almond butter • 1/2 banana, sliced • Drizzle of maple syrup • Slice of sourdough Toast 3: • 1 Ripened Avocado Half • Juice of one lime • Handful of edamame beans • 2-3 radishes, sliced thinly METHOD: 1. For the avocado toast 1 and 2, let the Ripened Avocado Halves defrost. Once soft enough, mash with a fork. Add in the lime juice and seasoning. 2. Then assemble each of the toast combinations as desired! 3. Enjoy!

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Nut Butter Chocolate Shake (Serves 1) INGREDIENTS: • 1 Ripened Avocado Half • 1 large ripe banana, peeled, sliced and frozen • 2 tbsp peanut butter or almond butter (if unsalted, add a pinch of salt) • 1-2 dates, pitted • 1 tbsp cacao powder or unsweetened coco powder • 240-360 ml of coconut/almond or oat milk

METHOD: 1. Let the Ripened Avocado Half defrost slightly. 2. Blend all ingredients together except for chosen milk. 3. Add the milk in gradually to achieve desired consistency. For a thicker shake add a few cubs of ice and blend. 4. Top with cacao nibs or a few squares of vegan chocolate!

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LUNCH & DINNER

Beetroot & Green Bean Superfood Salad (Serves 1) INGREDIENTS: • 1/4 pack of Roasted Beetroot Wedges • Handful of green beans • 1/3 pack of spinach leaves • 1/3 pack of lambs lettuce • 1 tbsp olive oil • 1 tbsp balsamic vinegar • Handful of pecans • Chilli flakes • 1 tbsp maple syrup

METHOD: 1. Preheat the oven to 200˚C. 2. Cook the Roasted Beetroot Wedges as per cooking instructions on the pack. 3. Boil water and cook the green beans for a few minutes, ensuring they maintain their crunch. 4. In the meantime mix the maple syrup, chilli flakes and pecans. Place on a pan at medium heat and cook the pecans until caramelised. 5. In a separate bowl, mix the leaves with the olive oil and balsamic dressing until fully coated. 6. Mix the beetroot, green beans, pecans and leaves together to make for a deliciously sweet and healthy salad.

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Butter Bean Buddha Bowl (Serves 1) INGREDIENTS: • Half a tin of butter beans • Handful of sweetcorn • 50g of lambs lettuce • 80g portion of Mixed Root Vegetable Fries • Handful of cherry tomatoes, halved • Handful of cucumber, diced • Squeeze of lime METHOD: 1. Preheat the oven to 200°C. Cook the Mixed Root Vegetable Fries as per pack instructions. 2. Once the fries are cooked, arrange the selection of salad ingredients in the bowl. 3. Finish with a squeeze of lime and season to desired taste. 4. Dig in!

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Deliciously Crisp and Crunchy Burger & Fries (Serves 1) INGREDIENTS: • 1 Kale & Quinoa Burger • Handful of cucumber, sliced • Handful of pepper, sliced • Handful of red cabbage, sliced • Handful of rocket • 1 burger bun • Handful of Mixed Root Vegetable Fries • 2 tbs egg free mayo METHOD: 1. Preheat the oven to 200 °C. 2. Cook the Mixed Root Vegetable Fries and Kale & Quinoa Burgers as per instructions on the pack. 3. In the meantime, slice the cucumber, pepper and red cabbage. 4. Toast the burger bun. 5. Serve with a side of egg free mayo for dipping. Dig in!

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Double Burger Bowl with tossed kale salad (Serves 1) INGREDIENTS: • 1 Beetroot & Bean Burger • 1 Pumpkin & Spinach Burger • 80g portion of Oven Baked Sweet Potato Fries • 2 handfuls of mixed leaf salad (baby kale, curly kale) • Handful of red cabbage, sliced • 2 tbsp olive oil • Salt and pepper to taste • Handful of edamame Beans • Sprinkle of pomegranate seeds METHOD: 1. Preheat the oven to 200 °C. 2. Place the Oven Baked Sweet Potato Fries, the Beetroot & Bean Burger and Pumpkin & Spinach Burger on a baking tray and cook as per pack instructions. 3. Place the mixed leaf salad in a large bowl and mix with the olive oil, ensuring all of the leaves are fully coated. Season to taste. Add some balsamic vinegar for a hint of sweetness. 4. Once the fries and burgers are cooked, arrange in a bowl along with the salad and serve.

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Avocado Pesto Courgetti (Serves 2) INGREDIENTS: • 2 Ripened Avocado Halves • Handful of walnuts • Drizzle of olive oil • Handful of basil • Juice of half a lemon • 1 clove of garlic • Salt and pepper • 2 Courgette METHOD: 1. Let the Ripened Avocado Halves defrost as per pack instructions. 2. Blend the walnuts, avocado, lemon juice, garlic, basil, salt and pepper. Add the olive oil and blend again. Taste and add more seasoning if needs be. 3. It is possible to purchase pre-spiralized courgette, alternatively, it is very easy to make at home with a spiralizer. 4. Heat the courgetti in a bowl of water until al dente. Mix the pesto into the courgette and serve.

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Chilli Bean Loaded Sweet Potato Fries (Serves 1) INGREDIENTS: • 1/2 tin red kidney beans 7. Arrange the sweet potato fries in the bowl, • 1 tbs oil adding the chilli on top. Finish with a dollop • 1/2 tin of tomatoes of coconut lime yoghurt some spring onion • 2 tbsp chilli powder/flakes and coriander. • 2 tsp dried oregano • 1 1/2 tsp ground cumin • 1/2 tsp cayenne pepper • Salt and pepper to taste • 80g portion of Oven Baked Sweet Potato Fries • 2-3 tbs coconut yoghurt • Juice of half a lime • Sprig of coriander • 1 spring onion, chopped METHOD: 1. Preheat the oven to 200 °C, cook the Sweet Potato Fries as per instructions on the pack. 2. Heat the oil in a saucepan on a medium heat. Add the red kidney beans and tomatoes alongside some of the reserve liquid from both. Mix in chilli powder, oregano, cumin, and cayenne and stir for 2 minutes or so. 3. Bring chilli to boil, stirring occasionally. 4. Reduce heat to medium-low and simmer until flavours blend and chilli thickens, stirring occasionally for about 15 minutes. 5. Season to taste with salt and pepper. 6. Mix 2-3 tablespoons of coconut yogurt with the juice of half a lime. 18

Coconut, Roasted Sweet Potato and Lemongrass Soup (Serves 4-6) INGREDIENTS: • 1 bag of Garlic Roasted Sweet Potato Chunks • 2 onions, finely chopped • 2 carrots • 3 cloves of garlic • 1 1/2 red chillies • Small piece of fresh ginger (1cm) • 3 tbsp oil • 2 stalks of lemongrass • 2 tsp salt • 1/2 tsp freshly ground black pepper • Juice of 2 limes • 1.5 litres vegetable stock • 400 ml tin coconut milk • 1 sprig of coriander

5. Add the sweet potatoes and stir. Sprinkle the salt and pepper and squeeze in juice of two limes. Pour in the stock and coconut milk and turn up the heat.

METHOD: 1. Preheat the oven to 200˚C. 2. Cook the Garlic Roasted Sweet Potato Chunks as per cooking instructions on the pack. 3. Pour the oil into a large pan at medium heat. Add the onion and carrot and sautée for 10 minutes until translucent and soft. Stir occasionally to avoid burning. 4. Bruise the lemon grass with the back of your knife and add to the pan along with the garlic, chillies and ginger. Cook for 2 minutes.

6. Bring to the boil and reduce to a simmer for 15-20 minutes. 7. Remove the pan from the heat. Take out the lemongrass stalks and blend the soup until smooth. 8. Serve with a dollop of coconut yoghurt and some coriander.

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Falafel Pitta Bread (Serves 1) INGREDIENTS: • Half red pepper • 1 tin of chickpeas • 20g of red cabbage • Handful of spinach and rocket • Spoon of hummus • 4 Spinach Bites • 1 tbsp egg free mayo • 1 tbsp Sriracha sauce METHOD: 1. Preheat the oven to 200 °C. 2. Slice red pepper length ways. 3. Chop red cabbage. 4. Cook Spinach Bites as per instructions on the the pack. 5. Drain chickpeas and rinse with water. 6. Place chickpeas on a baking tray and season with paprika, cumin, salt and pepper. Bake for 15-20 mins until dried out and crispy. 7. Toast the pitta bread. 8. Mix the egg free mayo and Sriracha sauce. 9. Assemble the pitta bread as desired. Drizzle the Sriracha mayo on top and dig in!

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Hummus Trio (Serves 2-3) INGREDIENTS: • Tin of chickpeas, drained • 2 cloves of garlic • 2-3 tbs light tahini • Juice of 1 lemon • 1 tsp paprika • Salt and pepper to taste • Splash of water (for consistency) • 4 or 5 Roasted Beetroot Wedges • 2 Ripened Avocado Halves METHOD: 1. Preheat the oven to 200˚C. 2. Place the Roasted Beetroot Wedges on a baking tray and cook as per instructions on the pack. 3. Defrost the two Ripened Avocado Halves. 4. Place all other ingredients in a blender and blitz until smooth, add in a small bit of water at a time for a less dense consistency. 5. Divide the mixture into three. 6. Portion 1, leave as is, as this will be the original hummus. 7. Portion 2, add in a few beetroot wedges and blend again until smooth. 8. Portion 3, add in the avocado halves and blend until all of the avocado is incorporated. 9. Serve with tortilla chips, on a salad or in a sandwich! 21

Super Food Buddha Bowl (Serves 1) INGREDIENTS: • 1 Beetroot & Bean Burger • 80g portion of Garlic Roasted Sweet Potato Chunks • 2-4 cherry tomatoes, sliced • Half yellow pepper, sliced • Handful of spinach • Single portion of brown rice METHOD: 1. Preheat the oven to 200 °C. 2. Place the Garlic Roasted Sweet Potato Chunks and Beetroot & Bean Burger on a baking tray and cook as per pack instructions. 3. Cook the brown rice for the recommended time. 4. Arrange salad, tomatoes, peppers, brown rice, chunks and burger in a large bowl. 5. Retrieve a fork and dig in!

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Rainbow Layered Salad (Serves 1) INGREDIENTS: Handful of the following: • Edamame beans • Cherry tomatoes, yellow and red • Grated carrot • Roasted Beetroot Wedges • Baby kale • Cucumber, diced • Red onion, diced • Sesame seeds METHOD: 1. Layer all of the ingredients into a jar, as desired. 2. Make sure to keep the salad leaves towards the top to avoid them from going soggy. 3. This is the perfect option for a healthy work lunch on-the-go!

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Stuffed Pepper, Pumpkin & Spinach Burger Bowl (Serves 1) INGREDIENTS: • 3-4 small snack peppers • Hummus • Carrot, spiralized (also possible to purchase from a supermarket) • 1 Pumpkin & Spinach Burger • Handful of spinach • 80 g portion of Garlic Roasted Sweet Potato Chunks • Mixed seeds • Chilli flakes METHOD: 1. Preheat the oven to 200˚C. 2. Cook the Garlic Roasted Sweet Potato Chunks and Pumpkin & Spinach Burger as per instructions on the pack. 3. If you would like to make your own hummus please refer to Hummus Trio recipe. 4. Spiralize the carrot. 5. Slice the snack peppers and deseed. Stuff with the hummus and sprinkle with chilli flakes. 6. Assemble the bowl as desired.

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roasted Beetroot & Sweet Potato soup (Serves 4-6) INGREDIENTS: • 1 bag of Garlic Roasted Sweet Potato Chunks • 1/2 bag of Roasted Beetroot Wedges • 1 tbs ground cumin • 1 onion, finely chopped • 500ml vegetable stock • 200ml water • 5 tbsp walnuts, chopped • 10g finely chopped dill • Salt and pepper • 1 tbsp oil/coconut oil METHOD: 1. Preheat the oven to 200°C. 2. Cook the Roasted Beetroot Wedges and Garlic Roasted Sweet Potato Chunks as per cooking instructions on the pack. 3. Add the preferred oil to a saucepan and heat for 1 minute. 4. Add the onion and sauté with a pinch of salt for 5 minutes, stirring so nothing burns. 5. Add in the cooked sweet potato and beetroot and stir for a few minutes. 6. Add in the stock and water. Simmer for 30 minutes, then purée with a hand blender. 7. Serve with a scattering of walnuts and dill.

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Light Spinach bite Salad (Serves 1) INGREDIENTS: • 4-5 Spinach Bites • 50g mixed leaf lettuce • Mixed seeds • Drizzle of balsamic glaze • Hummus, for dipping METHOD: 1. Preheat the oven to 200 °C. 2. Place the Spinach Bites on a baking tray and cook as per instructions on the pack. 3. Make hummus (check out Hummus Trio recipe). 4. Assemble the Spinach Bites on a bed of mixed leaves, drizzle with balsamic glaze and serve.

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Kale & Quinoa Burger with Carrot Slaw (Serves 1) INGREDIENTS: • 2 Kale & Quinoa Burgers • 1 carrot • Juice of half a lime • 1/2 tbs olive oil • 1 tbsp fresh grated ginger • 2 tbsp coconut yoghurt • 2 tbsp sesame seeds • Salt & pepper to taste • Half avocado, sliced • Handful of lettuce • 1 Burger bun METHOD: 1. Preheat the oven to 200 °C. 2. Place the Kale & Quinoa Burgers on a baking tray and cook as per instructions on the pack. 3. In the meantime prepare the carrot slaw by grating the carrot and draining slightly to remove access water. 4. Mix the carrot, lime juice, olive oil, ginger and coconut yoghurt, sesame seeds and a pinch of salt and pepper. 5. Toast the burger bun and assemble as desired.

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Toasted Bagel with Avo Cashew Spread (Serves 1) INGREDIENTS: • 300g cashews • 150ml water (enough water to just cover the cashews) • Squeeze of lemon juice • Salt and pepper • 1 tsp garlic salt/flakes • 2 Ripened Avocado Halves • 1 BFree Bagel • Sprinkle of chilli flakes METHOD: 1. Soak the cashews for at least 2 hours, preferably overnight. 2. Let the Ripened Avocado Halves defrost. 3. Blend all ingredients. 4. Toast Bagel. 5. Assemble and enjoy!

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Triple Beetroot Salad (Serves 1) INGREDIENTS: • 1/4 pack of Roasted Beetroot Wedges • 2 Beetroot & Bean Burgers • Handful of spinach • Beetroot hummus • Mixed seeds • Salad dressing of choice METHOD: 1. Preheat the oven to 200 °C. 2. Place the Roasted Beetroot Wedges and Beetroot & Bean Burgers on a baking tray. Cook as per instructions on the pack. 3. If you would like to make your own hummus please refer to Hummus Trio recipe. 4. Place salad leaves on a plate adding the beetroot wedges. Sandwich the two burgers together with a generous layer of beetroot hummus. 5. Drizzle the salad with your dressing of choice (we used a mixture of olive oil and balsamic vinegar) and scatter with mixed seeds.

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spinach bite Snack bowl (Serves 1) INGREDIENTS: • 3-4 Spinach Bites • A few slices of red cabbage • Handful of spinach or salad leaf of choice • Half red pepper, sliced • Handful of cherry tomatoes • Handful of cucumber, sliced METHOD: 1. Assemble snack bowl as preferred with all of the ingredients. 2. Dig in!

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SNACKS & DESSERTS

Sweet Potato Tortilla Chips and dip (Serves 1) INGREDIENTS: • Packet of sweet potato wraps • 2 Ripened Avocado Halves • Handful of walnuts • Drizzle of olive oil • Handful of basil • Juice of half a lemon • 1 clove of garlic • Salt and pepper METHOD: 1. Preheat the oven to 180 °C. 2. Slice two to three wraps into small triangles. 3. Place on a baking tray and drizzle with olive oil, season with salt. 4. Cook for approximately seven to ten minutes until golden brown and crisp. 5. In the meantime, make the avocado pesto by blending the walnuts, avocado (let the halves defrost first), lemon juice, garlic, basil, salt and pepper. Add the olive oil and blend again. Taste and add more seasoning if needs be. 6. Once the tortilla chips are cooked, arrange on a plate, sprinkle with paprika and serve alongside the pesto.

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Lemon Tahini & Chilli Sweet Potato Fries (Serves 2) INGREDIENTS: • 1 bag of Oven Baked Sweet Potato Fries • 2 chillies • 4 scallions • 2 tbsp of Tahini • Salt and pepper • Juice of one lemon • Sesame seeds, toasted METHOD: 1. Preheat the oven to 200°C and cook the Oven Baked Sweet Potato Fries as per instruction on the pack. 2. In the meantime, chop the chillies and scallions. 3. Mix the tahini and lemon juice. 4. Arrange the sweet potato fries onto a platter, mix in the chillies and scallions. 5. Drizzle with tahini and sesame seeds and serve.

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Key Lime Pie (Serves 10-12) INGREDIENTS: 2. Add in the lime juice, maple syrup and For the base: coconut milk and blend until the mix is totally • 400g almonds smooth and creamy. • 600g Medjool dates, pitted • 2 tbs coconut oil For the middle: • 10 Ripened Avocado Halves (nearly two bags) • Juice of 3 limes • 225 ml maple syrup • 4 tbs coconut milk (from the creamy part of the milk in the tin, not the liquid part) • 1 more lime, to grate METHOD: For the base: 1. Start by making the base. Place the almonds into a food processor and blend for a minute or so until they break down into pieces (not as smooth as a flour though). 2. Add the dates to the food processor with the coconut oil and blend again, until the dates have all been crushed and the mix is sticky. 3. Use a spatula to press the almond and date mix firmly into a 20–25cm cake tin – the base should be about 2–3cm thick and very compact. Leave the base to one side while you make the middle. For the middle: 1. Defrost the avocados and place all into your food processor.

3. Pour the mix onto the base and place the cake tin in the freezer to set for about an hour and a half – you want it to be firm but not frozen! 4. Once you’re ready to serve, grate the zest of the remaining lime over the top of the pie.

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Extract from Deliciously Ella by Ella Woodward

Spinach Bites with Sweet Potato Hummus (Serves 1) INGREDIENTS: • Garlic Roasted Sweet Potato Chunks ( 5-6 individual chunks) • Tin of chickpeas, drained • 2 cloves of garlic • 2-3 tbs light tahini • Juice of 1 lemon • 1 tsp of paprika • Salt and pepper to taste • Splash of water (for consistency) METHOD: 1. Preheat the oven to 200°C and cook the Garlic Roasted Sweet Potato Chunks as per instruction on the pack. 2. Make the hummus by blitzing all ingredients and gradually adding the sweet potato chunks, blend until smooth. 3. Place the Spinach Bites on a baking tray and cook as per instructions on the pack. 4. Place hummus and Spinach Bites on a dish and serve.

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Avocado Chocolate Brownies (Serves 10) INGREDIENTS: • 1 Ripened Avocado Half • 250 ml soya milk unsweetened • 60ml pure maple syrup • 85g coconut sugar • 110g spelt flour • 45g unsweetened cocoa powder • 1 tsp baking soda • 1/2 tsp salt • 1/2 pack of dark chocolate chips METHOD: 1. Preheat the oven to 180 °C then lightly grease an 8 x 8” baking tin. 2. In a blender, combine the defrosted avocado, maple syrup, soya milk and coconut sugar. Blend until smooth. 3. In a large bowl, combine the spelt flour, cocoa powder, baking soda and salt then stir together. 4. Pour the wet ingredients into the bowl with the dry ingredients. 5. Add the chocolate chips and stir together until combined. 6. Sprinkle a handful of chocolate chips on top then bake in the oven for 15-20 minutes. 7. You should be able to stick a fork in the centre and have it come out clean. 8. Allow to cool for at least 15 minutes before serving. 36