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Mushroom and leek pie
1 tbsp olive oil
2 medium leeks, trimmed and sliced into discs
3 gloves of garlic, minced
500g button mushrooms
1 tsp dried mixed herbs
A pinch of salt and pepper
1 tbsp non-dairy "butter"
2 tbsp plain flour
350ml non-dairy "milk"
1/8 tsp ground nutmeg
A pinch of salt and pepper
1 roll vegan puff pastry
4 tbsp non-dairy "milk", for glazing
1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 to 3 minutes to soften.
2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.
3. Meanwhile, in a small saucepan, melt the butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture.
4. Stir in the nutmeg and season with salt and pepper.
5. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
6. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200°C.
7. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
8. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Dip a pastry brush in a little milk and brush the top of the pie, to help it brown.
9. Cook for 25 minutes until golden brown. Serve straight away.
Balsamic roasted new potatoes with asparagus
1kg new potatoes (the small, waxy variety) cut into quarters
250g asparagus tips, cut in half
2 tbsp garlic-infused olive oil
4 tbsp balsamic vinegar
A generous pinch of salt and pepper
1. Preheat oven to 200°C.
2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 30 minutes.
3. After 30 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 10 minutes.
4. Season with extra balsamic vinegar, salt and pepper.
5. Serve and enjoy!
Lemon possets with shortbread
600g silken tofu
Zest and juice of 2 lemons
120ml agave nectar
4 tbsp coconut oil, melted
1 tsp vanilla extract
A few fresh raspberries, to serve
200g non-dairy "butter"
125g icing sugar
310g plain flour
1 tbsp corn flour mixed with 2 tbsp cold water
1tbsp non-dairy "milk", if needed
For the lemon possets
1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
2. Divide the mixture equally between 4 glasses and chill for at least an hour; preferably overnight.
3. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits.
For the shortbread biscuits
1. Preheat the oven to 180°C and line two baking trays with baking paper.
2. Mix the butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the milk.
3. If the mixture is too stiff, add the milk to help thin it out until you have a soft but firm mixture.