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 chilies
- ½ cm grated ginger
- 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.
Recipe by Nishma Shah
- 340g extra firm tofu
- 3 tablespoons tamari/soy sauce
- 3 pineapple rings
- 1 tablespoon rice vinegar
- 2 whole pitted dates (or more depending on desired sweetness)
- ½ red pepper
- ½ yellow pepper
- 2 chillies, medium hot
- Sesame oil (optional for greasing the pan)
- Blend the rice vinegar, tamari, dates and one pineapple ring to a fine paste.
- Cut the remaining pineapple and bell peppers into 1-inch cube-shape pieces.
- Drain the water from the tofu, and cut the tofu into 1-inch cube-shape pieces.
- Slice the chillies in rings.
- Warm up a non-stick pan and keep on low heat.
- When the pan is warm, add the tofu pieces.
- As the tofu pieces cook they will release water – simply allow the water to steam off.
- Toss the tofu pieces so that they do not stick to the pan.
- Let the pieces brown slightly, or cook until they are hot to touch.
- Increase the heat if the tofu pieces are not browning.
- Add the chillies and stir.
- Add the remaining ingredients.
- Let all the flavours blend. If using canned pineapple add the pineapple juice if the tofu is absorbing all the liquid.
- Allow to simmer for about 5 minutes, or until all the tofu pieces have been coated well.
Can be served with rice or noodles.
- Butternut squash burrito filling
- Tomato and red pepper salsa
- Grated vegan cheese (optional)
- Ready made tortillas
- Warm up the tortillas
- Add butternut squash filling, guacamole, salsa and vegan cheese.
- Wrap and enjoy.
Butternut squash burrito filling:
- 1 butternut squash, cubed
- 2 tsp ground cumin
- ½ – 1 tsp cayenne pepper (to taste)
- ½ tsp ground cinnamon
- 1 bell pepper, cubed
- 1 400g can black beans or kidney beans
- A large handful of kale, chopped
- Salt to taste
- Place chopped butternut squash in an oven dish, toss with some oil and roast at 200°C for approximately 30 minutes, until tender.
- In a saucepan, heat a tablespoon of oil and saute the spices for a minute.
- Add the pepper and cook for 2-3 minutes.
- Add the beans and roasted butternut squash and mix.
- Add the kale, season with salt and mix until the kale has wilted.
- 2 avocados
- 1 tomatoes
- Handful of coriander
- ½ lime
- Salt to taste
- Mash avocado in a bowl.
- Finely chop the tomato, and add to the avocado
- Finely chop coriander and add to the bowl.
- Squeeze lemon juice into the bowl.
- Season with salt, and mix.
Tomato and roasted pepper salsa:
- 2 tomatoes
- 2 roasted peppers, either readymade from a jar or made by coating with oil and roasting until tender.
- Small handful coriander
- Salt to taste
- Fine chop tomatoes, peppers and coriander and add to a bowl.
- Season and mix.
Recipe from Demuths: http://demuths.co.uk/rachels-blog/article/vegan-chocolate-fudge-cake
- 300gms self raising flour
- 3 tsp baking powder
- 50gms cocoa
- 250gms caster sugar
- 1 tsp pure vanilla essence
- 9 tbsp sunflower oil
- 175ml orange juice
- 175ml water
- 250gms icing sugar
- 1 tbsp cocoa
- 50gms vegan sunflower margarine
- 3 tbsp boiling water
- Sift flour, baking powder and cocoa into a large mixing bowl.
- Add the caster sugar, vanilla essence, sunflower oil, orange juice and water.
- Whisk to a batter like consistency.
- Pour into a greased 20cm tin.
- Bake at 190℃ in the middle of the oven for approximately 40 minutes or until a skewer when inserted in the cake comes out clean.
- Sift the icing sugar and the cocoa into a bowl.
- Melt the margarine with the boiling water.
- Add the margarine mixture to the sugar mixture and mix well.
- Spread the warm topping over the cake and leave to harden.