Lentil Jalapeño Tofu Stew

A quick and easy stew using lentils, tofu and vegetables. The jalapeño sauce used in this recipe is easy to make - just boil up a load of whole jalapeños with a quarter of onion. Once softened, drain the water, remove the seeds and stems from the cooked jalapeños and blend in a food processor. Store the sauce in an air-tight container in the fridge. It's great to stir into a stew or a stir fry, or blend into a hummus/dip. I also like to add a spoonful on top of scrambled eggs for an extra spicy kick!

Lentil Jalapeño Tofu Stew
Makes 4

Ingredients:
- 170g / 6oz lentils, dry
- 110g / 4oz onions, chopped
- 2 cloves garlic, chopped
- 85g / 3oz celery, chopped
- 85g / 3 oz green pepper, chopped
- 800g / 29oz / 2 cans chopped tomatoes, petite diced
- 33g / 2tbsp tomato paste
- 50g / 2oz jalapeño sauce (boiled and blended jalapeños)
- 450g / 16oz tofu, firm, chopped

Method:

• Boil the lentils in water until soft, about 30 minutes, then drain.
• In a pan, sprayed with cooking spray, cook the onion and garlic for about 5 minutes, additing a splash of water if necessary.
• Add the celery, pepper, chopped tomatoes and tomato paste and cook for another 5 minutes.
• Add the jalapeño sauce, tofu and cooked lentils and simmer gently for 10 minutes until most of the liquid has been absorbed.
• Serve with brown rice, quinoa or courgette noodles. ENJOY!

Nutritional Information:

Orange Chicken Noodles

After making my very tasty, tangy, chocolaty sweet treats last week - Chocolate Orange Squares - I had a spare orange in the fridge that needed using. Therefore, I decided to use it to make a quick stir fry. The tangy orange zest, when combined with the sweet orange juice and a little agave nectar or honey, gives the chicken and vegetables delicious flavour and taste.

I used loads of nutritious and low calorie vegetables (onion, celery, green peppers, mushrooms, broccoli) as well as courgette which I spiralized. This meant I only used 2 servings of brown rice noodles (4oz) instead of 4 which also resulted in the dish not being just a load of noodles (carbs) with a little bit of veg mixed in. The brown rice noodles are fibrous and very filling - check out my recent Curried Ginger Chicken Noodles dish for another fast and flavourful recipe.

It helps if the chicken breast is already cooked and shredded as it reduces the amount of prep and cooking time significantly. For a lighter lunch, just omit the noodles and add more sprialized courgette.

This dish is packed with vitamin C, not only from the orange but the broccoli and green peppers. I read more about this on the U,S. National Library of Medicine website. As it's a water soluble vitamin, and our bodies can't make vitamin C on its own, we need an ongoing supply in our diet. Vitamin C is needed for growth and repair, as well as the absorption of iron.

Lots of people associate vitamin C, particularly from citrus fruits, as a remedy for preventing colds. However, research doesn't really support this. It might slightly shorten the length of time people feel sick.

The Recommended Dietary Allowance (RDA) for adult men is 90mg/day, and for adult women it's 75mg/day. Therefore it's best to eat plenty of fresh vegetables and fruits, paying close attention to the Top 10 Foods with the Highest Amounts of Vitamin C.

This dish contains three of the top 10:
100g broccoli - 89.2mg
100g green peppers - 80.4mg
100g orange - 53.2mg

Orange Chicken Noodles
Makes 4

Ingredients:
- 112g / 4oz brown rice noodles
- 1 orange, zest and juiced
- 140g / 5oz onion, chopped
- 140g / 5oz mushroom, chopped
- 140g / 5oz pepper, chopped
- 56g / 2oz celery chopped
- 170g / 60z broccoli, chopped
- 8g / 1tbsp corn starch
- 30ml / 2tbsp water
- 170g / 6oz chicken breast, cooked and shredded
- 20g / 1tbsp agave nectar OR honey
- 280g / 10oz courgette, spiralized, julienne or grated

Method:

• Soak the noodles in boiling water for 5 minutes to soften, then rinse and drain. Set aside.
• Meanwhile, zest and juice the orange.
• In a wok, sprayed with cooking spray, cook the online, mushroom, pepper, celery and broccoli for 5 minutes, stirring to spread the heat evenly around the wok and adding a splash of water if the veg begins to stick.
• Whisk the 2tbsp water into the corn starch and then add it to the wok, along with the shredded chicken, orange zest, juice and agave nectar (or honey).
• Stir for 2-3 minutes and then add in the courgette noodles.
• Cook for another couple of minutes and then serve on top of the rice noodles. ENJOY!

Nutritional Information:

Chocolate Orange Squares

These raw chocolate orange squares are super tasty.  I couldn't help taking photos of this dessert as I enjoyed every mouthful! That being said, they are very high in sugar - something which I try to avoid. It's hard to keep sugar levels low when cooking/baking with fruit (dates and oranges) and then adding in extra sugars (agave nectar or honey). If I make these squares again, I may reduce the amount of liquid sweetener to by 1-2 tablespoons to see if there's a big difference in taste.

These squares really remind me of Terry's Chocolate Orange. I haven't eaten a chocolate orange in years. I think my recipe below is darker and richer than the milk chocolate oranges first made in 1932 by Terry's of York.

Chocolate Orange Squares
Makes 9

Ingredients:
Base:
- 120g / 4.5oz oats
- 120g / 4.5oz flour (I use whole wheat)
- 40g / 8tbsp cocoa powder, unsweetened
- 1/8tsp salt
- 120g / 4.5oz dates, pitted, soaked and drained (reserving 60ml)
- 80g / 4tbsp agave nectar OR honey
- 1-2 orange zested and juiced
- 60ml / 4tbsp squeezed orange juice
- 60ml / 4tbsp date water

Frosting:
- 96g / 6tbsp almond butter, warmed
- 5g / 1tbsp cocoa powder
- 20g / 1tbsp agave nectar
- 90ml / 3floz - squeezed orange juice

Method:

• For the chocolate orange base, mix all the ingredients in a food processor, adding the oats, flour, cocoa powder and salt first, then adding in the dates, agave nectar, orange zest, juice and date liquid.
• Spread the mixture into a brownie tin and press down to compact.
• Place in the fridge and then make the frosting by stirring all the ingredients together.
• Spread the frosting over the base mixture and leave it to set in the fridge for about 2-3 hours. 
• Cut into 9 squares. ENJOY!

Nutritional Information:

Tofu Burgers

Another vegetarian burger, using tofu as a great source of protein (16.5g per burger), with healthy fats coming from walnuts. The tofu absorbs all the great flavours - soy sauce, mustard, hot chili sauce and basil.

A little prep work and time is required to drain the moisture from the tofu, but this is well worth the effort as the tofu crumbles easily and forms perfect patties when mixed with all of the other ingredients. The burgers are baked in the oven instead of fried, but brown really nicely and actually look like meat burgers!

To press the water from the tofu, I used paper towels for absorption and added a bit of weight using a saucepan.

Tofu Burgers
Makes 4

Ingredients:
- 450g / 16oz tofu, firm
- 30g / 1oz walnuts
- 110g / 4oz onion
- 2 cloves garlic
- 85g / 3oz carrot, grated
- 30ml / 2tbsp soy sauce, light
- 20g / 4tsp mustard (I use Dijon)
- 5g / 1tsp hot chili pepper sauce (e.g. sriracha sauce)
- 1/2tbsp basil, dried

Method:

• First, drain the tofu and squeeze out excess water by wrapping it in paper towels or a clean tea towel.
• Add a bit of weight and let the towels absorb as much tofu liquid as possible - leave for 1-2 hours.
• In a food processor, chop the walnuts into fine crumbs and then set aside.
• Using the food processor, chop the onion and garlic.
• In a frying pan, sprayed with cooking spray, cook the onion, garlic and grated carrot for 5 minutes, until softened.
• In a large bowl, add the soy sauce, mustard, hot chili pepper sauce, dried basil, walnuts and cooked onion carrot mixture.
• Stir to combine.
• Crumble the tofu in a food processor and then add to the bowl, mixing everything together.
• Form four patties and place on a baking tray.
• Bake at 200C / 400F for 20 minutes, turning halfway through, until golden brown.
• Serve on whole wheat buns or with green vegetables. ENJOY!

Nutritional Information:

Ice Cream Parfait

As an extra special treat, particularly if I fancy a little more sweetness and crunch, I sometimes make these ice cream parfaits. The base is frozen blended bananas, topped with chopped dried fruit and nuts. The recipe below uses dates and almonds but at combination of raisins, cranberries, apricots, walnuts, pecans, cashews etc. can be used.

There's quite a lot of sugar in each parfait - even though it's natural sugar from fruit - so I do only eat these occasionally.

Ice Cream Parfait
Makes 2

Ingredients:
- 2 bananas, chopped and frozen
- 5ml / 1tsp vanilla extract
- 28g / 1oz almonds, chopped
- 20g / 0.7oz dates, chopped
- 5g / 1tbsp cocoa powder, unsweetened
- 1/2tsp cinnamon

Method:

• In a small bowl, combine the chopped nuts, dates, cocoa powder and cinnamon.
• In a food processor, blend the frozen bananas with the vanilla, until smooth and creamy.
• Serve in bowls or glasses and top with chocolate nut, date mixture. ENJOY!

Nutritional Information:

Konaberry Kelp Noodles with Walnut Pesto

Further to my previous konaberry kelp noodle recipe, this tasty dish uses walnuts and fresh basil leaves to make a great pesto - perfect for lunch, especially when on-the-go. It's really quick to make - just blend the ingredients - with the noodles absorbing the pesto and softening if left to marinade for 20-30 minutes.

The noodles are a great alternative to rice noodles, soba or pasta. They are significantly lower in calories too - only 12 calories for a 110g/4oz serving. As no cooking is required, they just need to be rinsed, drained and then mixed into the sauce or dish of choice.

There's a large serving of fats in this dish - from the walnuts and olive oil - but these healthy fats are much better than fats from meat and diary sources. I've been reading about the health benefits of basil and discovered it is rich in vitamin A, vitamin K, vitamin C, magnesium, iron, potassium, and calcium. Research also indicated that it may be useful in treating  arthritis and inflammatory bowel diseases due to its high quantities of (E)-beta-caryophyllene (BCP).

Konaberry Kelp Noodles with Walnut Pesto
Makes 2

Ingredients:
- 45g / 1.5 oz walnuts
- 24g / 1cup basil leaves, fresh
- 2 cloves garlic
- 60ml / 4tbsp lemon juice
- 15ml / 1tbsp olive oil
- 335g / 12oz konaberry kelp noodles, rinsed and drained

Method:

• In a food processor, combine the walnuts, basil, garlic, lemon juice and olive oil and blend until a smooth pesto is formed.
• Stir the pesto into the kelp noodles.
• Let the noodles marinade in the the pesto sauce for 20-30 minutes for softer noodles, if desired. ENJOY!

Nutritional Information:

Bean and Quinoa Burgers

A great vegetarian burger using two varieties of beans and quinoa. The added time required for drying out the beans and chilling the mixture in the fridge is worth it so that the burgers don't turn out all mushy.

Check out the other home-made burgers on my blog. I often use beans in my veggie versions and quinoa is a nice alternative to oats or potatoes.

Bean and Quinoa Burgers
Makes 4

Ingredients:
- 43g / 1.4oz quinoa, dry (~120g cooked)
- 840g / 30oz / 2 cans beans (I use black beans and black eyed peas), no salt added
- 40g / 1.5oz oats
- 30g / 4 spring onions, chopped
- 1tsp cumin
- 1/2tsp chili powder
- 1/2tsp paprika
- 1/4tsp garlic powder
- 1/4tsp ground black pepper
- 1 egg, beaten
- 45ml / 3tbsp aquafaba / bean liquid

Method:

• Cook the quinoa and transfer to a bowl and allow to cool.
• On a baking sheet lined with paper towels, dry out the beans and then roughly pulse in a food processor, leaving a little texture.
• In the bowl with the quinoa, add the oats, spring onion and spices.
• Combine the egg with the aquafaba and add to the bowl. 
• Add the bean mixture and stir everything together.
• Chill in the fridge for a few hours and then form into patties.
• Grill for 10 minutes until cooked. Serve with green vegetables, whole wheat burger buns and tomato paste. ENJOY!

Nutritional Information:

Cashew and Date Bars

These simple two ingredient snack bars are great for energy on the go. As much as I love chocolate, when it's 100F outside and I'm riding my bike, the last thing I need is a chocolate snack bar. I really like the cashew cookie Lara Bar. It's just cashews and dates blended together to form a sticky and delicious paste! Therefore, I decided to make my own!

An all natural energy boost with just over 200 calories, 12.5g fats, 5g protein, 19g sugars, no cholesterol and very little sodium.

I used dry roasted cashews as the smell and taste is heavenly. I usually buy a 5lb bag of whole raw cashews and roast half of them. Simply lay the nuts on a baking tray and roast in the oven for 10 minutes at 175C / 350F, being careful not to burn. Allow the cashews to cool completely before storing them in an air tight container.

Cashew and Date Bars
Makes 8

Ingredients:
- 200g / 7oz dates, pitted
- 240ml / 8floz hot water
- 200g / 7oz cashews, dry roasted

Method:

• Soak the dates in 1cup boiling water (240ml) to soften for 15 minutes.
• Meanwhile, blend the cashews in a food processor until finely chopped - not ground completely.
• Transfer the chopped nuts to a bowl.
• Drain the dates, and then blend in a food processor, until a smooth paste is formed.
• Thoroughly combine the date paste and cashews and then spoon into baking pan.
• Freeze for a few hours and then slice into bars. Store in the fridge. ENJOY!

Nutritional Information:

Konaberry Kelp Noodles with Pineapple Vinaigrette

This is a great dish for summer and a nice alternative to kale or spinach based salads. I often eat it for lunch or as an on-the-go snack as it can be eaten straight out of the container. For lunch I add a little chicken or chopped vegetables.

Before making this recipe I'd never heard of Konaberry Kelp Noodles. From the back of the noodle packet (from the Sea Tangle Noodle Company), I read that Konaberry is the fruit that surrounds and protects the coffee bean, grown in Kona, Hawaii. What's amazing to discover is that it's a powerful antioxidant and rich in many vitamins and minerals. Konaberry has 60 times more antioxidants than pomegranates and 100 times more than blueberries.

The noodles are very low in calories - only 12 calories for a 112g / 4oz serving. There's not much nutritional substance to them but when combined with the pineapple vinaigrette, there's fats (from the olive oil), sodium from the soy sauce and carbohydrates (mostly simple carbs) from the pineapple.

I'd previously eaten shirataki noodles - made from the root of the konnayku plant which is also low in calories.
Similar to tofu, both kinds of noodles absorb the flavours of any sauce or spices, making them very versatile and a perfect addition to a dish or a lighter alternative to pasta and rice.

Konaberry Kelp Noodles with Pineapple Vinaigrette
Makes 3

Ingredients:
- 335g / 12oz konaberry kelp noodles, rinsed and drained
- 225g / 8oz pineapple chunks
- 45ml /3tbsp olive oil
- 45ml /3tbsp soy sauce, light
- 40g / 1.4oz onion, chopped
- 1 clove garlic, chopped

Method:

• Blend all the ingredients (except noodles) in a food processor.
• In a bowl, pour the vinaigrette over the noodles and mix to combine.
• Let sit for 10-20 minutes for softer noodles, if desired.
• Serve plain or add chicken and/or chopped vegetables. ENJOY!

Nutritional Information:

Tofu Gumbo

Gumbo is a traditional dish from southern Louisiana, usually featuring meat or shellfish, but my version below is a vegetarian alternative - using tofu!

The creole seasoning is easy to make using dried herbs and spices and gives the dish an authentic flavour. A Cajun gumbo is also a popular version, perhaps a bit spicier with a dark roux base.

Okra is traditionally used in Creole gumbo recipes, as it's a classic southern vegetable and used as a thickener, thanks to its slimy texture.  A nutritional breakdown of okra highlights its high fibre, vitamin C, and folate content. Okra is also known for being high in antioxidants and a good source of calcium and potassium.

I like to use two kinds of beans in this dish - to add flavour and colour - plus a variety of vegetables.

Tofu Gumbo

Makes 6

Ingredients:

Creole Seasoning

- 3-4tsp cayenne pepper
- 4tsp paprika
- 2tsp black pepper
- 2tsp basil, dried
- 2tsp thyme, dried
- 2tsp oregano, dried
- 2tsp garlic powder
- 2tsp onion powder

Gumbo

- 450g / 16oz tofu, drained and cubed

- 240g / 8.5oz onion, chopped

- 2 cloves garlic, chopped

- 100g / 3.5oz celery, chopped

- 195g / 7oz green pepper, chopped

- 40g / 1.5oz jalapeño, chopped

- 195g / 7oz okra, chopped

- 480ml / 16floz broth, reduced sodium

- 800g / 28.5oz / 2 can chopped tomatoes

- 335g / 12oz kale AND/OR spinach

- 420g / 15oz / 1 can red kidney beans

- 450g / 16oz / 1 can butter beans

Method:

• Combine all the spices and herbs to make the creole seasoning.
• In a frying pan, sprayed with cooking spray, cook the tofu until browned.
• In a large pan, sprayed with cooking spray, cook the onion and garlic for 3 minutes and then add the celery, pepper, jalapeño and creole seasoning. 
• Cook for 1 minute, stirring in water to avoid sticking. 
• Add the okra, broth and tomatoes to the pan and bring to the boil. 
• Reduce the heat and simmer for 10 minutes.
• Add the kale, spinach, two kinds of beans and simmer for another 10 minutes.
• Finally stir in the tofu.
• Serve with parsley, if desired, brown rice or cauliflower rice. ENJOY!

Nutritional Information:

Nutty Tofu

We all know tofu is an excellent source of protein - just like meat, but without the cholesterol and animal fats (I'm thinking of red meats in this instance). In addition, it's great at absorbing liquids and flavours so it's ideal to add to any kind of sauce or marinade based dish.

Miso paste, soy sauce, spices such as cumin, turmeric and paprika are my favourite flavours to combine with tofu. This recipe has a variety of flavours: sweet (honey), savoury (soy sauce), nutty (nut buter) tart (vinegar) and spicy (red pepper flakes) flavours.

It was the first time for me to mix nut butter with tofu but I'll definitely be making this again. Besides the marinade time - one hour is ideal - it's a really simple and quick recipe. The tofu is great grilled on the BBQ or on the stove-top. I like to eat it with green vegetables or on top of a salad.

Nutty Grilled Tofu
Makes 4

Ingredients:
- 335g / 12oz tofu, firm
- 60ml / 4tbsp soy sauce, light
- 40g / 2 tbsp honey
- 30ml / 2tbsp vinegar (I use apple cider)
- 64g / 4tbsp nut butter (I use cashew or almond butter)
- 2tsp red pepper flakes
- 1 clove garlic, chopped

Method:

• Drain and slice the tofu.
• Mix all the remaining ingredients together.
• Marinade the tofu slices in a zipped-bag or sealed container for at least 30 minutes.
• Cook the tofu with the marinade for 10 minutes, flipping the slices halfway through.
• Serve with green vegetables or add to a salad. ENJOY!

Nutritional Information:

Sweet Potato Gnocchi

It was my first time making gnocchi but I'll definitely be making these again. They are super tasty, perfect to freeze and easy and quick to cook - even straight from frozen. I doubled the recipe quantity below to make extra for the freezer.

I ate my first batch alongside my Poached Egg Ratatouille.

Gnocchi are Italian soft dough dumplings, traditionally made from semolina, flour, egg, cheese, potato, or breadcrumbs. They are often eaten as a first course, as an alternative to soups or pasta in Italian dining. They are a great source of carbohydrates - flour, potatoes etc. plus the eggs and cottage cheese in my version below provides 10g protein.

Sweet Potato Gnocchi
Makes 4 (32 gnocchi per serving)

Ingredients:
- 500g / 18oz sweet potato
- 112g / 4oz cottage cheese, lowfat
- 1 egg
- 120g / 4.5oz flour (I use whole wheat), plus extra for rolling
- 1/8tsp nutmeg (optional)

Method:
Bake the sweet potato in the skins, either in the oven or microwave and then scoop out the flesh. Set the skins aside.
Blend the flesh in a food processor.
Add the cottage cheese and egg to the food processor and blend to combine.
Transfer to a bowl and add the flour and nutmeg (if desired) to form a sticky dough.
Chill the dough in the fridge for 2 hours.
Generously sprinkle flour on parchment paper...

Roll out portions of the chilled dough into long ropes, about 1-inch thick, and then cut the dough into bite-size pieces.
Place the gnocchi on to the floured parchment paper and chill in the fridge for 5 minutes.
At this point the uncooked gnocchi can be frozen. Place the whole tray into the freezer for about 2 hours and then transfer individual frozen pieces into a freezable bag or container...

To cook the gnocchi, boil a pan of water and then add the gnocchi and cook for 3-5 minutes. Frozen gnocchi can be cooked immediately from frozen but may need a few extra minutes. Once the gnocchi rise to the surface of the boiling water, they'll be done.
Drain the gnocchi and serve with sauce or as a side dish. ENJOY!

Nutritional Information:

Chicken Taco Broccoli Bake

I don't often eat cheese and diary but I like the combination of cottage cheese and grated 2% milk cheese in this bake. The taco seasoning nicely flavours the chicken and the brown rice is a healthy source of low GI carbohydrates.

Chicken Taco Broccoli Bake
Makes 6

Ingredients:
- 200g / 7oz onion, chopped
- 1 clove garlic
- 225g / 8oz chicken breast, cooked and chopped (I use canned)
- 2tbsp taco seasoning (see recipe below)
- 180g / 6.5oz rice, cooked
- 225g / 8oz cottage cheese, lowfat
- 350g / 12.5oz broccoli, cut into small florets
- 170g / 6oz cheese, grated (I use 2% milk)
- 240ml / 8floz almond milk

Taco seasoning
Makes 2tbsp

- 1tbsp chili powder
- 1tsp brown sugar
- 1tsp cumin
- 1tsp paprika
- 1/2tsp ground black pepper
- 1/2tsp oregano

Method:

• First make the taco seasoning.
• In a large pan sprayed with cooking spray, cook the onion and garlic for 3 minutes, adding a splash of water if needed.
• Add in the chicken breast with 1tbsp taco seasoning and cook for 2-3 minutes, until onions have softened.
• Turn off the heat.
• Add the rice, cottage cheese, broccoli, ¾ cheese, milk and remaining taco seasoning to the pan and stir to combine.
• Pour into a baking dish, cover with the remaining cheese and bake in the oven at 190C / 375F for 45 minutes.
• Let cool for 5 minutes before slicing into 6 and serving with green vegetables. ENJOY!

Nutritional Information:

Red Bean and Rice Soup

A healthy and hearty soup based on Mardi Gras and Louisiana cuisine: red kidney beans and Cajun flavours, combined with tomatoes, rice and leafy greens. I used kale but other dark leafy greens, such as collard greens, mustard greens, Swiss chard etc. can also be substituted/added.

I also made my own Cajun spice seasoning basing the recipe below on this version from the allrecipes.com site, omitting the salt. The recipe makes 4tbsp so I will keep the spare seasoning and use it when cooking chicken or fish.

Red Bean and Rice Soup
Makes 4

Ingredients:
- 140g / 5oz onion, chopped
- 2 cloves garlic, chopped
- 150ml / 5floz white wine
- 420g / 15oz / 1 can chopped tomatoes, no salt added
- 450g / 16oz / 1 can red kidney beans, drained
- 90g / 3oz brown rice, uncooked and rinsed
- 1tbsp cajun spice seasoning (see below)
- 960ml / 32floz broth, reduced sodium (chicken OR vegetable)
- 960ml / 32floz boiling water
- 200g / 7oz / 4 stalks celery, chopped
- 300g / 11oz kale, chopped
- 140g / 5oz green pepper, chopped
- 1tbsp dried parsley OR 1/4cup fresh parsley

Cajun Spice Seasoning
Makes 4tbsp

- 2tsp garlic powder
- 2.5tsp paprika
- 1tsp ground black pepper
- 1tsp onion powder
- 1tsp cayenne pepper
- 1.25tsp dried oregano
- 1.25tsp dried thyme
- 1/2tsp red pepper flakes

Stir all ingredients together and store in an airtight container.

Method:
Cook the onion and garlic until softened, about 5 mins.
Add the wine until almost absorbed, another 3 mins.
Add the tomatoes, kidney beans, uncooked rice, Cajun seasoning, 2 cups (480ml) broth and 2 cups (480ml) water.
Bring to a boil, then reduce heat. cover and simmer for 20 minutes
Add the greens (celery, kale, pepper) and the remaining broth and water (2 cups / 240ml each).
Cook for another 10 mins until rice is tender.
Stir in the parsley and serve. ENJOY!

Nutritional Information:

Raw Chocolate Brownies

These brownies are different to previous versions in that they are no-cook and do not contain any vegetables! They are also egg-free and flour-free. They're utterly delicious but are quite calorific in terms of fats and sugars. Plus, the recipe below has to be divided into 16, whereas my other brownies are cut into 8. Sadly, there's less brownie to consume per serving but they are very satisfying and every bite is a chocolate dream!

Other no-cook brownies include my Mint Chocolate Brownies. Whilst my Peppermint Chocolate Squares aren't technically called brownies, they are no-cook, and do include nuts, coconut oil, honey and cocoa powder - just like the recipe below.

I adapted this recipe from the Oh She Glows blog - Two-Layer Raw Chocolate Brownies - omitting additional walnuts, cacao nibs and salt.

Raw Chocolate Brownies
Makes 16

Ingredients:
For the base:
- 120g / 4.5oz walnuts
- 80g / 8tbsp hemp seeds (raw shelled)
- 160g / 6oz dates, pitted, soaked and drained (I use Medjool)
- 40g / 8tbsp cocoa powder, natural unsweetened
- 1.5tsp vanilla extract

For the chocolate topping:
- 120ml / 8tbsp coconut oil, melted and slightly cooled
- 40g / 8tbsp cocoa powder, natural unsweetened
- 80g / 4tbsp honey
- 1/2tsp vanilla extract

Method:

• In a food processor, process the walnuts into fine crumbs.
• Add the hemp seeds and the drained dates and process until finely chopped and sticky.
• Add the cocoa powder and vanilla, and process until thoroughly combined.
• Press mixture into a loaf tin or 8x8 pan (lined with parchment paper).
• Place in the freezer for 10 minutes.
• Meanwhile make the chocolate topping by mixing the coconut oil, cocoa powder, honey and vanilla together.
• Remove the brownie base from the freezer and pour over the chocolate topping.
• Place in the fridge for 10-20 minutes until the topping has set and the brownie is firm enough to slice.
• Cut into 16 squares.
• Store in the fridge. ENJOY!

Nutritional Information:

Mushroom Pumpkin Tart

Another seasonal vegetarian dish using the almond flax pie base is this mushroom pumpkin tart.
The first tart posted previously is the Butternut Squash Tart with Hazelnuts Tart

Mushrooms, leek, quinoa, and pumpkin combined with a little soy sauce give the tart plenty of flavour.

Mushroom Pumpkin Tart
Makes 4

Ingredients:
- 45g / 1.5oz quinoa
- 13g / 2tbsp flaxseed meal
- 120ml / 4floz water
- 56g / 2oz almonds
- 40g / 1.4oz oats
- 60g / 2oz flour
- 140g / 5oz leek, chopped half moons
- 140g / 5oz mushrooms, sliced
- 2 cloves garlic
- 22ml / 1.5tbsp soy sauce, light
- 120g / 4oz pumpkin puree
- 1/2tbsp sage, dried OR 2tbsp fresh
- ground black pepper
- 16g / 2tbsp nutritional yeast

Method:

• First cook the quinoa and then allow to cool.
• Combine flaxseed with water.
• Grind almonds in a food processor along with oats and flour. 
• Add the flax mixture and pulse until into a dough. 
• Press the dough into a tart pan lined with parchment.
• Bake in the oven at 190C / 375F for 10-12 minutes. 
• Cool on a wire rack.
• Combine leek, mushrooms, garlic in a large pan over medium heat. 
• Cook, stirring frequently, until browned and softened, about 5-10 minutes.
• Add the soy sauce, stir, then transfer to a medium bowl. 
• Stir in the cooked quinoa, pumpkin purée, sage, ground black pepper and nutritional yeast.
• Spoon into the tart crust and bake the pie at 190C / 375F for about 45 minutes, until browned and set.
• Cool for 10 minutes before serving with green vegetables. ENJOY!

Nutritional Information: