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Fried Cauliflower
Recipes and More!

    Delicious, nutritious vegan salads and soups.
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Healthy Vegan Salad
Blackberry Cupcakes
Easy Roasted Garlic & Tomato Soup

Ingredients (serves 2)

  • 1 bulb of garlic ( mine had 8 cloves)

  • 1 400g tin cherry tomatoes

  • 1 piece of ginger ( around 2cm - peeled and roughly chopped)

  • 0.5 small jar of sundried tomatoes

  • pinch of dried red chilli flakes(optional)

  • 1.5 tblspns maple syrup

  • 400ml veg stock

  • 2 tblspns coconut yogurt ( or you could use thick plain)

  • handful of chives (finely chopped)

  • drizzle of olive oil

For the pesto croutons

  • 1 tblspn plant based pesto

  • 2 tblspns olive oil

  • 2 slices sourdough bread (torn into bite sized pieces)

  • pinch of flaky sea salt

Before you start : Preheat the oven to 180 degrees/200 fan/gas mark 4

Method

  1. Remove 2 of the garlic cloves from the bulb and set aside. Slice the top off the remaining garlic, drizzle with a little olive oil and wrap tightly in foil. Place in the oven and cook for 30 minutes until soft and golden

  2. Meanwhile, crush the reserved garlic cloves and add to a bowl with the pesto, olive oil and a pinch of flaky sea salt. Stir in the pieces of bread, then tip onto a baking tray. Place in the oven for 10-15 minutes until crisp and golden.

  3. Once cooked, remove the roasted garlic from the oven and squeeze the flesh into a high-speed blender, along with any oil from the foil parcel. Pour in the tinned tomatoes and add the ginger, sun-dried tomatoes, chilli flakes (if using), maple syrup and a pinch of salt. Blitz until completely smooth then add to a saucepan, along with the vegetable stock

  4. Bring the soup to a simmer and cook for 5-10 minutes. Then stir in the coconut yogurt and season to taste with salt and pepper.

Nutty Sweet Potato & Quinoa Salad

Ingredients (serves 2 - 4)

For the Salad

  • 1 large sweet potato

  • 1 400g tin chickpeas (drained & rinsed)

  • 100g quinoa

  • 1 tblspn tamari

  • 100g almonds

  • 1 handful kale (roughly chopped)

  • pinch of dried red chilli flakes (optional)

  • drizzle of olive oil

  • pinch of sea salt & black pepper

For the dressing

  • 1 tblspn almond butter

  • 2 tblspns tahini

  • 1 lemon (juiced)

  • pinch of sea salt & black pepper

​

Before you start : Preheat the oven to 210 degrees/190 fan/gas mark 6

Method

  1. Place the sweet potato chunks and drained chickpeas into a large baking tray and add a drizzle of olive oil and a sprinkling of salt. Mix well and cook for 35-40 minutes until the sweet potatoes become soft. ​Add all to a tray ( I line with parchment paper to stop them sticking). Sprinkle over the oregano, salt, paprika, and garlic powder. Drizzle over some oil and mix to ensure everything is coated.

  2. While the sweet potato and chickpeas cook, cook the quinoa according to the instructions on the pack.

  3. Place a large pan over a medium heat and add 2 tablespoons of tamari and a drizzle of olive oil. Once warm, add the almonds and mix well. Cook for 5 minutes before adding the kale.

  4. Mix everything together and cook for a few minutes until the kale begins to soften.

  5. At this point, add the cooked quinoa to the pan, along with the sweet potatoes, chickpeas, lemon juice, maple and almond butter. Mix well until everything is coated in the dressing

  6. Serve with the creamy tahini drizzled over the top, with a crack of black pepper and some chilli flakes (if using).

Apple & Blackberry Crumble

Ingredients (serves 6)

For the crumble topping

  • 180g jumbo oats (can use gf if required)

  • 200g almonds

  • 100ml maple syrup

  • 3 tblspns coconut oil

  • 2 tspns ground cinnamon

For the fruit layer

  • 6 red apples

  • 400g blackberries

  • 1 tblspn maple syrup (optional)

  • 0.5 tspn ground cinnamon

​

Method

  1. Start by making the crumble topping. Simply place the almonds in a food processor and blend for a few minutes until a flour forms, then add this flour to a mixing bowl with the oats.Next place the coconut oil, maple syrup and cinnamon in a saucepan and gently heat until the coconut oil has melted and everything has mixed nicely. Pour this over the oaty almond mixture and stir well until all the dry ingredients are coated with the maple mix. Then leave this bowl to one side.

  2. Next peel the apples and remove the core,cutting the remaining section into roughly 8-12 pieces. Place these in a saucepan along with the blackberries and a enough boiling water to just cover the bottom of the pan, probably about a cm's worth. Then add the extra maple syrup if you're using it plus cinnamon before putting the lid on the pan and allowing it to simmer for about ten minutes, until the fruit is nice and soft.While this cooks, preheat the oven to 200 degrees /180 fan /Gas Mark 6

  3. Once the fruit is soft, transfer it into the bottom of your baking dish and layer the topping above it. Then bake for 25-30 minutes until the top is nicely browned. Finally serve and enjoy with some vg yogurt, custard or ice cream

Post Event Information

& Links

June 2024's retreat day chair massage taster sessions were offered by the amazing, talented and lovely Linzi of Chair & Thai Massage with Linzi

(LM Fitness & Well being)

Here's a link: 

 Chair & Thai Massage with Linzi | Facebook

​

Linzi is also back with us on 22nd September Retreat Day offering Thai massage taster sessions

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