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Some details from the last Workshop 8/10/23

Recipes and More!
    Delicious, nutritious vegan salads and soups.
Yummy cakes including vegan and gluten free
Please note the below are only a selection of the recipes used on the day 

Healthy Vegan Salad
Blackberry Cupcakes

Aubergine  & Chickpea Stew

Serves  4-6


  • 2 tins chickpeas

  • 2 tbsp extra virgin olive oil, plus extra to serve(optional)

  • 2 onions finely sliced

  • 6 garlic cloves crushed 

  • 1 tbsp baharat

  • 1 tsp ground cinnamon

  • 1 small bunch flat leaf parsley finely chopped

  • 3 medium aubergines, sliced into 2cm rounds

  • 2 x 400g chopped tomatoes 

  • 1 lemon, juiced

  • 50g pine nuts, toasted ( to serve)

  • pitta breads or flat breads to serve


  • Drain the chickpeas

  • Heat the oil in a frying pan over a medium heat and fry the onions for around 10 minutes, or until beginning to soften. 

  • Stir in the garlic, baharat and cinnamon and cook for 1 minute.

  • Tip the onion mixture into a slow cooker and add the chickpeas, some of the parsley, aubergines, tomatoes and a can of water and season

  • Cover and cook on high for 2 hours, then turn the heat to low and cook for 6-8 hours more until the mixture has reduced slightly and the chickpeas and aubergines are really tender

  • Stir in the lemon juice, then scatter over the pine nuts and the rest of the parsley.

  • Drizzle over some extra virgin olive oil and serve with pitta or flat breads if you like 

Vegan Sweet Potato Brownies

Serves 8 large or 16 small brownies


  • 143g mashed sweet potato

  • 227g almond butter

  • 60ml maple syrup

  • 32g coconut sugar

  • 35g ground almond or almond flour if preferred

  • 4 tbsp cocoa powder

  • 1/4 tsp salt

  • 1 tsp bicarbonate of soda

  • 2 tsp vanilla extract


  • Preheat oven to 180C (160 fan)

  • Grease and line an 8 inch square pan cake tin 

  • Cook the sweet potato in the microwave until well cooked and mashes well with a fork.

  • Place the mashed potato into a bowl and combine with the almond butter and maple syrup. Whisk to combine ( I put mine in a food mixer)

  • Add the coconut sugar, ground almonds, cocoa powder, salt and bicarbonate of soda.

  • Using a hand mixer or stand mixer, mix until evenly combined and incorporated.

  • Add vanilla extract and mix for the last time

  • Transfer the thick batter to the prepared tin.

  • Using a spatula or your hands, spread out the batter into an even layer

  • Bake for 20-25 minutes until a toothpick or skewer comes out mostly clean.

  • Once the brownies are cool, drizzle over vegan salted caramel and dark chocolate

  • Chill for 10-15 minutes

  • Cut and enjoy


Massage sessions offered by the wonderful Shelley of Hobbs Holistics

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