Looking for a sweet treat this Veganuary? Try this delicious carrot cake recipe from Carol Kearns
, using camelina seeds
as a substitute for eggs.
For a deliciously different alternative to mince pies try these festive quinoa and mincemeat cookies from recipe blog supremos The Cook & Him.
This deliciously moist and light vegan ginger cake from The Cook & Him
is made with our fava bean flour
and is naturally gluten-free. Full of Christmas spices it's a perfect festive treat.
These tempting mini pies are The Cook & Him
's vegan take on a classic lemon meringue, with a fava bean flour pastry and meringue made with aquafaba.
Matching the earthy nuttiness of our organic quinoa
with the mellow but distinctive flavour of roasted cauliflower, this aromatic salad in a jar from The Cook and Him makes a perfect packed lunch and can be made up the day before.
The Cook & Him
have created these indulgent but protein–packed bites to mark our launch of the first British chia
, grown by Peter and Andrew Fairs at Great Tey in Essex. The tiny oil-rich seeds of Salvia hispanica were a staple food in Aztec cultures, alongside beans and corn, and are rich in protein, fibre and Omega-3 fatty acids. These protein bites are vegan and naturally gluten-free.
This recipe for deliciously succulent and juicy vegan bean and beetroot burgers comes from Claire Thomson's The Art of the Larder
, one of our favourite cookbooks. While the recipe originally called for canned black beans Claire recommends using any of our canned red haricot beans, whole fava beans or even carlin peas - and either flaked quinoa or naked barley flakes substitute well for the rolled oats.
Quiche is one of the great summer dishes, but for those following a vegan or gluten-free diet a good quiche is hard to come by. This is where our friends at The Cook and Him
blog come in, with this delicious vegan, gluten free caramelised leek, red onion, and vegan "cheese" quiche with a crust made from Hodmedod's Fava Bean Flour
Split yellow peas
make a wonderfully satisfying dal, prepared in much the same way as the classic chana dal (made with split chickpeas) of India. The peas give a smoother texture than chickpeas but it’s possible to keep a bit of the firmer texture, if preferred, if you keep an eye.
These quick and simple vegan pancakes can be cooked from scratch in just half an hour. The Fava Bean Flour
adds a deliciously nutty earthiness. Thanks to Maggie Franks of Delicious Nutritious
for the recipe inspiration.