(serves 6-8 people)
Recipe from: http://www.jamieoliver.com/recipes/chocolate-recipes/vegan-chocolate-pots/
- 200g good quality vegan dark chocolate
- 700g silken tofu
- 160g maple syrup
- 1tbsp vanilla bean paste / vanilla extract
- 1 large pinch salt
- Optional: Flavourings of your choice e.g. orange essence, mint extract, lime zest, chilli flakes etc.
- Place a small pan over medium heat, half fill it with boiling water, then place a medium bowl on top – making sure the base doesn’t touch the surface of the water. Break the chocolate then allow it to melt, stirring occasionally.
- Line a medium bowl with a clean tea towel or cheesecloth. Add the tofu, bunch up the cloth and squeeze out the excess moisture into the bowl.
- Add the tofu to a food processor with the maple syrup, vanilla extract, 1 good pinch of sea salt and any extra flavourings, then blitz for 1-2 mins until smooth.
- Add the melted chocolate and pulse until silky and combined.
- Divide the mixture into little bowls or espresso cups and refrigerate for 15 mins to chill.
- Serve with crumbled golden oreo cookies, lime zest, hazelnuts or any other toppings you’d like.
Recipe by Sushila Chandra Shah
- 175g dates
- 125g oats
- 75g chopped almonds
- 25g cacao Powder
- Desiccated coconut, for dusting
- Roast the oats and almonds
- Soak the chopped dates in 2 tablespoons warm water. Melt the dates if needed on very low heat, until soft.
- Add oats, mix and stir for two minutes on low heat.
- Add cacao powder, mix and stir for two minutes on low heat.
- Add almonds, mix and stir for one minute on low heat.
- Immediately start to roll the mixture into balls and coat with desiccated coconut while warm.
- Leave to rest in a cool place or in the fridge.
Recipe by Ranjanben Chandaria
Makes 20 Bhatura
- 450g self-raising flour
- 4 slices bread
- 3 tbsp vegetable oil
- Half tsp sugar
- 1 tsp salt
- A handful of methi leaves
- Sparkling water for binding the flour
- Dip the bread in some non fizzy water, squeeze out the excess water and mix it with all the other ingredients.
- Use enough soda water to make a soft dough.
- Leave aside for at least one hour.
- Roll out puri of approx 1cm thickness and deep fry on a low heat until light brown in colour.
Serve with a chick pea curry.
Recipe provided by Nishma M. Shah
- 200g soya yoghurt (plain, unsweetened)
- 500ml water
- ½ teaspoon powdered dry roasted cumin seeds
- 1 teaspoon coriander leaves (optional)
- Salt to taste
- Pour out the soya yoghurt into a deep jug/bowl.
- Add the water and whisk with a hand whisk.
- Chop the coriander leaves (optional) very finely and mix them in.
- Season the drink with dry roasted cumin powder and salt.
Makes 1 serving (multiply quantities as required)
- 200 ml almond milk
- 1 tsp basil seeds (takmuria)
- 1 tsp vermicelli (faluda sev)
- 1 tbsp rose syrup
- 1 scoop vegan vanilla ice cream (e.g. Swedish Glace)
- Soak basil seeds in approximately 30 ml cold water for at least an hour.
- Cook vermicelli according to package instructions.
- In a glass, add soaked basil seeds and cooked vermicelli. Add the rose syrup and almond milk.
- Top with the scoop of vegan vanilla ice cream.
- Serve immediately.
Provided by Nishma Shah
- 150 ml water
- 60 ml soya milk
- 1 tsp tea leaves
- 1/4 tsp tea masala or slightly more depending on the strength of the flavour of the tea masala.
- In a small flat bottom pan add tap water and let it simmer on medium heat.
- Add the tea leaves and tea masala and allow the tea to masala to infuse while the water is boiling.
- Once the infused tea leaves water comes to a boil add the soya milk and keep it in on the cooker for approximately 5 minutes. The colour should change from black to a golden brown. Add some more soya milk if you find the taste of tea too strong for your palate.
- Use a sieve to separate the tea leaves when pouring out the tea into the cup.
- Sit back, sip your tea and savour every moment.
Tip: You proportionally add more soya milk than you would have cow’s milk, to get a golden chai colour.
Provided by Rehma Chandaria
Makes approximately 20 penda
- 150 g ground cashews
- 75 g desiccated coconut
- 175 ml plant-based milk (e.g. coconut milk or almond milk)
- 125 g sugar
- 1 flat tsp ground cardamom
- Pinch nutmeg
- Pinch saffron
- Grated almonds and pistachios for decoration
- Put all ingredients (except almonds and pistachios for decoration) in a large microwave-proof bowl
- Heat in a microwave on full power (900W) for 3 minutes, then stir
- Heat for a further 2 minutes, then stir
- Heat for 2 more minutes, then stir
- Heat for 1 more minute, so that mixture is thickened.
- Use a mould to shape the penda. Top each one with grated almonds and pistachios.
Provided by Varshaben Gudka
- 680g self raising flour
- 680g dairy free margarine (eg Pure or Vitalite)
- 230g sugar
- 100ml plant-based milk (eg soya milk or almond milk)
- 2 tablespoons custard powder
- desiccated coconut and jam
- Beat sugar and margarine in a bowl, adding custard powder gradually into the mix.
- Add flour to the mix, adding milk 2 tablespoons at a time, till you get a cookie-dough-like consistency
- Make little dough balls, and bake in a pre-heated oven at 180 degrees ( 350 degrees F/ Gas mark 4) for between 7 – 10 minutes, until they start to brown at the top.
- Let the biscuits cool completely before adding the coconut and jam topping.
- For the topping, heat some strawberry jam, so that it is easier to spread, and use it to generously coat the whole cake.
- Dip the cake in the desiccated coconut
(Also known as ‘handvo’)
Recipe provided by Ranjanben Chandaria
- 500g handvo flour (ready made – available at Indian grocery shops, made from ground mixed lentils and rice)
- 125 ml fresh lime juice
- 500 ml warm water
- 3 tsp sugar
- 3 tsp salt
- ½ tsp turmeric
- 125 g grated courgette/dudhi
- A handful chopped methi leaves
- A handful chopped coriander
- 2-3 finely chopped green chillies
- 25 g (uncooked weight) rice
- 1 tbsp vegetable oil
- 1 tsp Eno
- Sesame seeds for topping
- 3 tbsp vegetable oil
- 1 onion, finely chopped (optional, leave out if Jain)
- Quarter tsp mustard seeds
- 1 tsp cumin
- 1 tbsp sesame seeds
- Half tsp asafetida (hing)
- In a big pan, make a ‘kheero’ by mixing the handvo flour, sugar, salt, turmeric, lime juice and water.
- Leave the bowl in a warm place for approx 8-10 hours (ie overnight)
- The next day, add the dudhi, methi, coriander, ginger, green chilies, cooked rice and one tablespoon oil to the kheero and mix thoroughly.
- Preheat the oven to 220°C, and grease an oven dish with oil.
- In a separate saucepan, do a vaghar with 3 tablespoons oil, mustard seeds, cumin seeds, sesame seeds and asafetida (hing) and onion (if using).
- Once the vaghar is done, add it to the keero, then add the eno and mix thoroughly.
- Pour the kheero into the greased oven dish, and sprinkle some sesame seeds on top. Cook in a hot oven (220°C) for approximately 30 minutes. Then reduce the heat to 180°C and cook for a further 30 minutes, until browned. Then turn the oven off and leave the odvo inside for a while longer.
- Take it out of the oven, cut into pieces and serve.