We cooked some cosy starters and canapé for the joyful 1st Anniversary of Joyful Ladies London. Hope you enjoy the recipe collection!
Cinnamon Apple Orange Tea
1 Orange, sliced
Apple juice, 1.5l / 2 Apples, sliced + 1.5l water
Cinnamon 7g or 1-2 stalks
Ginger, 3 slices
Dried cranberries, a small bunch
Star anise, 2 pieces (optional)
Bring all the ingredients to a boil and let it simmer for an hour.
Tomato Canape
Sourdough bread, sliced
Tomato, sliced (good and hard ones, like beef tomatoes or heirloom tomatoes)
Olive oil, a drizzle
Vegan parmesan*, sprinkle on the top
Salt and black pepper, to taste
Salad leaves or sprouts, to garnish
Assemble all the ingredients and garnish as you like.
*Vegan Parmesan
100 g blanched almonds or almond flakes, roasted
15 g breadcrumbs (vegan)
25 g nutritional yeast
Salt, to taste
Ground white pepper, to taste
Blend all the ingredients into a mixture of powder.
Creamy Vegan Hot Broccoli Dip
200 g broccoli florets
200 g vegan yoghurt (e.g. alpro green style soya yoghurt)
140 g cashew nuts
150 g dairy-free milk of choice, unsweetened
15 g lemon juice
2 tbsp nutritional yeast flakes
1 tbsp cornflour
1 ½ tsp salt
½ tsp sweet paprika
1 pinch dried chilli flakes
25 g vegan cheese (optional)
1. Preheat oven to 180°C.
2. Blend broccoli into small pieces. Transfer to a bowl and set aside.
3. Blend vegan yoghurt, cashew nuts, plant milk, lemon juice, nutritional yeast, cornflour, salt, paprika and chilli flakes until smooth.
4. Add reserved chopped broccoli and mix it all up (or reserve a bit of chopped broccoli as a topping). Transfer the mixture to baking dishes.
5. Bake for 25-30 minutes (180°C) until lightly golden. Serve hot preferred.
Beetroot Hummus
240 g cooked chickpeas, rinsed, drained (1 x 400 g tin)
1 beetroot, peeled, chopped (approx. 100 g)
20 g extra virgin olive oil
1 tbsp tahini
30 g lemon juice (approx. 1 lemon)
3 tsp ground cumin
Salt, to taste
1 pinch of paprika (optional)
White sesame seeds, to garnish
Blend all the ingredients until smooth.
Mushroom Mini Burgers
White Mushroom, skin peeled, fried in olive oil, extra liquid poured off, sprinkled with black pepper
Baby tomatoes, sliced
Lettuce, sliced
Baby cucumber, sliced
Mixed nuts (cashews, pumpkin seeds, pine nuts, etc), roasted/pan-fried and blended
Dressing: vegan mayo* or ketchup
Assemble all the ingredients into burgers and use garnish picks to hold them up.
*Vegan Mayo
100g raw cashews, soaked/boiled
1.5g nutritional yeast
5g apple cider vinegar/alcohol-free white vinegar/lemon juice
5g yellow mustard
10g maple syrup
25g olive oil
Salt, to taste
Blend all the ingredients until smooth.
Chocolate Brownies
200g dark chocolate, chopped and melted (or reserve half unmelted to sprinkle on top)
200g self-raising flour
3 tbsp cacao powder
50g coconut sugar (reduce sugar if using vegan milk chocolate that has sugar in it)
225ml soya milk
75ml vegetable/olive oil (+ extra to grease)
Sea salt
1. Preheat the oven to 200°C / 180°C fan. Grease a baking tin with oil.
2. Mix all the ingredients until smooth. Tip the batter into the tin, level with the back of a spoon and sprinkle over the remaining dark chocolate and a little sea salt.
3. Bake for 20-25 minutes until set around the edges and have a little wobble in the middle.
4. Sprinkle with more sea salt and let cool. Store in the fridge.
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