Plant Based Recipes
After seeing the viral ‘Whipped Ricotta Toast’ on social media I found myself seriously craving it. Using tofu is the perfect replacement for ricotta, and combined with toasted sourdough, homemade blueberry compote and a drizzle of maple syrup, this is going to be your new favourite toast topping. Not only is it delicious, it’s also high in protein and will keep you satiated.
This Orange Olive Oil Cake is moist, fresh and bursting with orange flavour; a definite crowd pleaser. It’s made entirely without eggs or dairy, yet the sponge is perfectly moist and fluffy.
I set myself a mission to create the ultimate No Bake Granola Bar that actually tastes delicious and is easy to make, and I think I’ve succeeded! These No Bake Granola Bars are made with lightly toasted oats, nuts and seeds, and bound together with a maple peanut butter mixture and they are absolutely delicious. They’re perfect for meal prep, grab and go snacks, or just when you fancy a little sweet treat.
If you like lemon drizzle cake but don’t feel like switching your oven on, then you are going to love these No Bake Lemon Truffles. They’re sweet and zingy – like lemon drizzle cake in truffle form.
Lemon Posset is a traditional British dessert made with double cream, sugar and lemons. This is my vegan version and it is absolutely delicious, it’s the perfect Summer dessert – its creamy, light and delicious.