All posts filed under: spreads

Basil and Sunflower Seed Pesto

After I posted a photo of my pesto pasta salad on instragram, it was so popular I figured I had to post the recipe too. I love this pesto so so much and it never lasts long in the fridge before someone eats it! Other than making pesto pasta my next favourite way to use it is the spread inside a baguette or roll, add sliced tomato, onion and crispy tofu or seitan strips, the toasting it to make literally the best panini/toasted sandwich ever!   Basil and Sunflower Seed Pesto   1 cup fresh basil leaves 1/4 cup extra virgin olive oil 1/4 cup sunflower seeds 1 small clove garlic 2 Tbsp fresh lemon juice Β½-1 tsp pink himalayan salt 1/4 tsp freshly ground black pepper Blend all ingredients together until smooth either with in a food processor or with a stick blender. Use immediately or store in fridge Makes approx Β½ cup of pesto Advertisements

Homemade Damson Jam

Unlike some other jam making fruits Damsons have high pectin levels so don’t need any added pectin to make the jam set. This recipe is super straight forward, and will make about 6-7 jars of jam, so enough to share around! I served this jam on my fluffy pancakes which was delicious, or why not try making your own vegan English scones!   Homemade Damson Jam 3kg Damson plums, washed 2kg sugar 600ml water Place the damsons and water in a large heavy bottom stock pot and bring to the boil, reduce heat a little and simmer for 30 minutes. Smash with a fork as its simmering a few times to break up the damsons and release the stones. Add the sugar, stir for 5 minutes and dissolve all the sugar. Now, very carefully not to spill the mixture everywhere, pour through a large colander into another large bowl to remove all the stones and some of the skins. Use a wooden spoon to push and mix to make sure you get most of the …

vegan cashew cream cheese with salad and sesame bagels

Bagels with Vegan Cashew Cream Cheese

Bagels and cream cheese… was there ever a more perfect match! It must be near impossible to not want to eat one without the other, right? Luckily it’s also something we vegans don’t have to miss out on either. This cheese, instead of being laced with casein and cholesterol (and death!), is a healthy raw cashew based spread, which is super easy to make. Paired with wholemeal bagels, salad and some leftover sliced seitan ribs from yesterday, this really made a perfect lunch! The Bagels   4 cups wholemeal flour 4 tsp dry active yeast 1 tsp salt 2 Tbsp olive oil 1 cup warm water   Mix the flour, yeast salt and olive in a large bowl. Add Β½ cup of water and mix with your hands, add the rest bit by bit until it starts to form into a dough. Add a tablespoon or so of extra water if needed, and turn out onto a lightly floured surface and knead for 10 minutes. Make sure your dough is quite soft and not too …