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


Aubergine & Chickpea Stew
Serves 4-6
Ingredients
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2 tins chickpeas
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2 tbsp extra virgin olive oil, plus extra to serve(optional)
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2 onions finely sliced
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6 garlic cloves crushed
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1 tbsp baharat
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1 tsp ground cinnamon
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1 small bunch flat leaf parsley finely chopped
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3 medium aubergines, sliced into 2cm rounds
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2 x 400g chopped tomatoes
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1 lemon, juiced
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50g pine nuts, toasted ( to serve)
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pitta breads or flat breads to serve
Method
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Drain the chickpeas
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Heat the oil in a frying pan over a medium heat and fry the onions for around 10 minutes, or until beginning to soften.
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Stir in the garlic, baharat and cinnamon and cook for 1 minute.
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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
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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
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Stir in the lemon juice, then scatter over the pine nuts and the rest of the parsley.
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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
Ingredients
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143g mashed sweet potato
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227g almond butter
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60ml maple syrup
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32g coconut sugar
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35g ground almond or almond flour if preferred
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4 tbsp cocoa powder
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1/4 tsp salt
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1 tsp bicarbonate of soda
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2 tsp vanilla extract
Method
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Preheat oven to 180C (160 fan)
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Grease and line an 8 inch square pan cake tin
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Cook the sweet potato in the microwave until well cooked and mashes well with a fork.
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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)
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Add the coconut sugar, ground almonds, cocoa powder, salt and bicarbonate of soda.
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Using a hand mixer or stand mixer, mix until evenly combined and incorporated.
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Add vanilla extract and mix for the last time
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Transfer the thick batter to the prepared tin.
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Using a spatula or your hands, spread out the batter into an even layer
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Bake for 20-25 minutes until a toothpick or skewer comes out mostly clean.
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Once the brownies are cool, drizzle over vegan salted caramel and dark chocolate
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Chill for 10-15 minutes
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Cut and enjoy