All Recipes

Quick Saag Aloo

Quick Saag Aloo

by Susannah White
12Mins
4people
A super-speedy simple take on the classic potato and spinach dish.  So delicious with other curries or even on its own.

We've kept it whole-food plant-based but have used some time-saving ingredients to make this a feasible quick lunch or dinner recipe.

We've left the quantity of spinach very open as people with a tendancy to form kidney stones might choose to use less and those of us who love spinach might want to use more.
Cherry & Almond Cake

Cherry & Almond Cake

by Susannah White
60Mins
12people
A classic flavour combination that is sweet, rich and decadent.  This cake is deceptively easy to make.

This is a plant-based but not whole-foods cake.  Why not whole-foods?  Well, it's quite tough to make a proper sponge cake without using flour!  In this instance we used a self-raising gluten free flour.  We also opted to use coconut palm sugar instead of dates to sweeten to keep the sponge a little lighter.  

As our usual sugar-free cherry fruit spread was not available, I used my 92 year old grandmother's cherry and apple jam recipe.  I used sugar for the first time in years.  Next time I'll try making it without the sugar and see if it works; I bet it does.

 
Passionfruit and Mango Tart

Passionfruit and Mango Tart

by Susannah White
30Mins
10people
The difficulty in writing recipes using natural wholefoods is that they vary so much!  I could, for example, say to use two mangoes but you could have enormous mangoes available or only small ones - they might be ripe and sweet or hard and sour.  It's a dilemma.

The outcome of this tart will depend very much on the sweetness of your mangoes and whether or not your passionfruits are truly ripe.  It's absolutely possible to make this tart conforming completely to WFPB principles or there are a couple of cheeky cheats that I detail in the recipe.
Two-Way Butternut Squash Muffins

Two-Way Butternut Squash Muffins

by Susannah White
60Mins
12people
Why two-way?

Eaten hot, these delights taste like sticky toffee pudding and eaten cold with lemon icing, they're a dense, moist muffin.

Made using apples, butternut squash and walnuts so some really valuable nutrients are easily consumed - and the flavour really is delicious.
Chocolate & Cherry Mousse

Chocolate & Cherry Mousse

by Susannah White
15Mins
8people
Made by my ten year old son, this mousse is light and sweet - not too sweet, though.  It uses 'aqua faba' (the cooking water from a carton of chickpeas) to make a light texture.

Cherries are blended into the mousse as well as being used to decorate.
Chocolate Vary Cake - A versatile brownie recipe

Chocolate Vary Cake - A versatile brownie recipe

by Susannah White
60Mins
10people
Like many across the world at the moment, our family hasn't been able to get any fresh fruit or vegetables for over a week.  We had only one banana left - which is an issue because we usually eat about 60 bananas between us every week.

I usually use bananas as a base for baking but today adapted this recipe to include sweet potatoes in place of bananas.  I really think this recipe is very versatile and could be adapted in so many ways.  
Sweet Potato and Chickpea Rogan

Sweet Potato and Chickpea Rogan

by Susannah White
60Mins
4people
A rich and tasty curry that doesn't have any hot spices, just pure flavour.

Providing all of your beta-carotene (vitamin A) and vitamin K for the day as well as over half of your fibre, iron, folate and magnesium, this is a nutrient-dense meal that is incredibly tasty.  It's also completely free of any added salt so it's brilliant for blood-pressure.

 
Hazelnut & Chocolate Soft Cookies

Hazelnut & Chocolate Soft Cookies

by Susannah White
25Mins
8people
Soft, nutty, chocolatey and 100% whole-food plant-based.  What more could you ask for?  These cookies are quick to make - and delicious to eat.  I'm so pleased with how this recipe turned out!

Although nuts are best consumed raw, we keep the temperature and cooking time to a minimum to maximise the nutty nutrition.

Providing nearly a quarter of your daily fibre and a fifth of your iron and magnesium needs, they're good for you and your inner-bugs.
Borlotti and Porcini Pasta Sauce

Borlotti and Porcini Pasta Sauce

by Susannah White
30Mins
4people
A quick and tasty sauce that works really beautifully with pasta.  If you like rich, hearty flavours, this one's for you.  Porcini and tomato puree blend together to give a sweet, sharp, umami taste.  

Cavolo nero provides a fantastic array of nutrients and borlotti beans are loaded with fibre to keep your inner-bugs happy.  We top this off with some garlic and red onion to boost the phytonutrients for a nutritious and delicious sauce.
Vegetable & Lentil Soup

Vegetable & Lentil Soup

by Susannah White
60Mins
4people
This is a basic recipe that almost anyone should be able to follow.  The preparation takes about ten minutes and then you just leave the soup to simmer - very easy!

For those of us in the UK, these are all very cheap ingredients so it's an easy, nutritious and cheap meal.