Butternut Coconut Rice

Note: This recipe originates from the vegan cookbook ‘Appetite for Reduction’ but I made a few small changes.

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1 cup rice
2 cups water
1/4 tsp salt
1 whole butternut squash
1 cup shallots
2 cloves garlic
2 tsp sesame oil
1 tsp lime zest
Pinch of chilli flakes (or red pepper)
1 cup coconut milk
1 vegetable broth stock

1. Preheat the oven to 180C.
2. Slice butternut squash in half and scoop out the seeds. Slice in half lengthways again.
3. Put in oven for 45 minutes,
4. Preheat a large skillet with sesame oil and sauté in the shallots until brown.
5. Add in the salt, ginger, garlic, chilli flakes and coconut milk. Sauté for 2 minutes.
6.Add in the butternut squash once finished, rice and broth.
7. Continue cooking until heated through.

Corn Chowder

Note: This recipe originates from the lovely Essena although I changed around a few bits to my tasting!

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1 pckt carrot and swede (you can just add in your own chopped veggies)
1 large chopped potato
2 cans sweetcorn (drained first)
1 vegan stock
1 whole onion chopped
1 cup chickpeas
2-3 cups water (if sticking to pan add more)
200g red lentils


Chocolate Peanut Butter Avocado Pudding

Note: This is by far the fanciest dessert I have made! It can be quite rich so if you don’t like it too rich then add less cacao powder or serve in smaller portions.

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1 1/1 ripe avocado (scoff the over half left!)
1 large banana
1/2 cup cacao powder
1/2 cup peanut butter
1/4 cup almond or soya milk
Vegan whipped cream for topping (completely optional)

1. Add all of the ingredients listed above to a blender and blend until creamy and smooth. (add more cacao powder for richer flavour/ more milk to help blend/ more syrup to make it sweeter)
2. Divide between serving glasses.
3. Chill for at least 1 hour or overnight for better results.
4. Before serving, add some vegan whipped cream or drizzle on some melted peanut butter for maxi maze tastiness.

Itty Bitty Carrot Cake Balls

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1/2 cup all purpose flour
1/4 cup oats
1/4 cup coconut shreds
1/2 tsp baking powder
1/2 cup shredded carrots
1/4 cup maple syrup
1/4 cup microwaved (if necessary) coconut oil
1/2 tsp ground ginger
1/2 tsp ground cinnamon

1. Preheat the oven to 180C.
2. Put all ingredients listed above into a mixing bowl and stir until combined and in a dough-y like texture.
3. Roll into small balls and put onto a baking tray already lined with a baking sheet.
4. Bake for 12-15 minutes.
5. Carefully take them out of the oven and let them cool for at leas 10 minutes.

Banana Bread

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2 medium bananas, mashed
1/3 cup brewed black coffee
3 tbs chia seeds stirred with 6 tbs water
110ml olive oil
1/2 cup brown sugar
1 cup all purpose flour
1 cup bread flour (2 cups all purpose flour is fine if you don’t have this)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp allspice

1. Preheat oven to 180C and line a loaf pan.
2. Stir the chia seeds in with the water.
3. Beat together the olive oil and sugar then add in the chia seed mix.
4. Stir in the mashed bananas and brewed coffee well.
5. Sift in the flours, salt, baking powder, cinnamon and allspice.
6. Fold gently into loaf pan.
7. Bake in the oven for 40-45 minutes.

Vegan Carrot Cake



2.5 cups of flour

1 tbs cinnamon

1 1/4 tbs baking powder

1 1/4 tbs baking soda

1 tsp salt

1/2 tsp nutmeg

Pinch of ground ginger

4 carrots, grated

1 cup granulated auger

1 cup brown suger

3 bananas

3/4 cup vegetable oil

(Optional: chopped walnuts)


200g cashews

Handful of dates

140g soya milk


1. Put the cashews in a jug and fill it with boiling hot water. Leave for 1 hour. 

2. Preheat the oven to 180C In a separate bowl mix together the flour, cinnamon, nutmeg, salt, baking powder, baking soda and ginger. 

3. Shred the carrots and put them into the same bowl. 

4. Bake the mixture in a large pan for 35 minutes. 

5. Put the sugars, banana and 1/4 of water into the blender and blend until smooth. 

6. Drain the cashews and put them into the blender. Blend again until thick and frothy. 

7. With the bottom of a spoon, spread the frosting generously over the cake until even. 

8. Sprinkle over the chopped walnuts and freeze for 1 hour.