chocolate dipped ginger shortbread

These shortcakes are really fun easy and vegan. Anyone can make them. All you do is mix the ingredients, bake them, dip in warm chocolate and leave to cool. They taste amazingly buttery even though there’s no butter in them. They are perfect as tree decorations if you make a little hole in them before baking so you can thread a ribbon or piece of string through to hang them up.  I’ve tried these out on friends who can’t tell they are dairy free, so give them a go….

Makes around 20 cookies, depending on the size of your cookie cutter.

1 cup of mild coconut oil
1/2 cup golden caster sugar
2 and a half cups of plain flour( I use white organic spelt flour)
zest of one orange
3 tablespoonfuls of ground ginger
1/4 teaspoon of vanilla extract
1/4 teaspoon of salt
200g of dark chocolate
candied orange


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roasted pears with Vermouth

I have been making this recipe for ever because not only is it the easiest pudding to make but it is one of the most delicious. Every one loves it and it’s got the lovely flavours of vanilla, the spicy vermouth and lemon peel. I initially got the recipe from an old Italian cookbook which had only a few ingredients in each recipe and no measurements. Every single recipe I did from that book was genius in its simplicity in the way Italians effortlessly get it right plus they all tasted amazing. This recipe requires virtually no work at all, you just bung the pears in a roasting dish with the rest of the ingredients, so it’s perfect for an easy dessert after dinner or when you want to create a simple pudding at the end of a dinner party. It can be served hot or cold and I serve it with dollops of Greek yogurt or sour cream. If you are vegan or dairy free you can serve it with {Swedish Glace } icecream or soya yogurt.

Serves 4.


4 pears
2/3 of a cup of vermouth
1/3 cup of sugar
1 vanilla pod
a few strips of lemon zest

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chocolate dipped spiced cookies

As I’ve said before, its challenging converting a tasty recipe to vegan as the flavours and textures can be very different from the standard ingredients that are usually used. I think vegan recipes also need to be more fun, so I am trying to come up with fun recipes on this blog that are not only vegan but look and taste as good if not better than the original with animal products in them. I’m trying these cookies out at a dinner party and will get back to you with their verdict.
Result! They wanted the recipe and they think they’re perfect for Christmas and as a homemade Christmas gifts!

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creamy fish curry

I love this delicious Madur Jaffrey dairy free creamy fish curry recipe and have been cooking it for years. It’s perfect for a dinner party or as an antidote to all the Christmas fare. Really nice served with a wedge of lime and fantastic to serve on Christmas eve to guests as a simple supper with basmati rice or with whatever you fancy.


Serves 4.

A thumb size piece of ginger
3 green chillies
7 cloves of peeled garlic
400ml can of coconut milk
250ml carton of coconut cream
4 tablespoons of coconut oil or olive
3 medium onions finely chopped
8 small tomatoes halved
800g of white skinless fish (haddock, cod, monkfish), cut into big chunks
¾ teaspoon of turmeric
¼ teaspoon of cayenne pepper
A handful of coconut chips, toasted in a dry pan (optional)
A bunch of finely chopped coriander (optional)
Salt to taste


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roasted cauliflower with quinoa and cumin

A friend of mine challenged me to make a quinoa recipe that would be really tasty. This is really tasty and the texture of the quinoa works well with the cauliflower. Health on a plate.

Serves 4.

1 cauliflower broken into florets and halved
3 tablespoons olive oil
1 teaspoon of turmeric
2 teaspoons of cumin seeds
2 cups approx. of cooked Quinoa, I use precooked from the supermarket
Small bunch of parsley, chopped
Small bunch coriander, chopped
A small handful toasted almond slivers
A small handful of sultanas, chopped
Salt and pepper to taste


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aloo gobi

This is my own version of the Leon Aloo Gobi. Even though it’s got a lot of ingredients, it’s worth making as a stand alone veggie dish. It’s perfect for a vegan or vegetarian dinner party served with basmati rice or a paratha. It has all the righ flavours and textures. Sweet and savoury and  very creamy. Everyone loves it, including die hard carnivores. It has been wheeled out for many a dinner party and vegetarian dinner à deux.


Serves 3-4.

1 medium onion finely chopped
2 carrots thickly sliced
2 tablespoons olive or coconut oil
1 red chilli
2 thumb sized pieces of fresh ginger
5 cloves peeled garlic
1 heaped teaspoon madras curry powder
1 teaspoon turmeric
1 teaspoon black onion seeds
1/2 cup ground almonds
1/2 a cauliflower broken into florets
1 x 400ml tin coconut milk
1 cup frozen peas (thawed)
Juice of half a lemon
A handful of sultanas
Finely chopped parsley or coriander
A handful of desiccated coconut (and some optional coconut chips to sprinkle on top)

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fennel and ruby grapefruit salad with pomegranate molasses

A summer-tasting salad with winter vegetables. Fresh, healthy, and perfect for a detox.

Serves 2-4.

2 ruby grapefruits or 4 blood oranges
1 large or 2 small bulbs fennel
A few sprigs of parsley finely chopped
A few sprigs of mint finely chopped

1 tablespoon pomegranate molasses
1 teaspoon maple syrup
3 tablespoons of olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste


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