alessioisonfire

Ingredients
250g plain flour
250g grated carrots
180ml plain yofu (white soya yoghurt, about 12 tbsp)
125g sugar (this quantity doesn’t make the cake very sweet so add more if you have a very sweet tooth)
125ml vegetable oil
2 teaspoons of bicarbonate of soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
a couple of fists of crushed nuts (and raisins if you like)

Directions
1. add to a large bowl the sifted the flour, bic. of soda, baking powder, salt, cinnamon
2. add the sugar
3. add the soya yoghurt, vanilla extract, oil and mix until you have a smooth batter
4. grate the carrots and add them to the mixture
5. add the crushed nuts
6. bake in a pre-greased tin for about 25/30 mins at 200C or until a toothpick comes out clean

Icing
4 tbsp margarine
60g icing sugar
1 teaspoon vanilla extract

1. beat all ingredients together and spread on cake.
if you want a thicker icing that resembles a cream cheese one you can add 100g of plain tofu and then blend it or use a vegan cream cheese instead

Ingredients
300g plain flour
250ml warm water
about 20g fresh yeast (half a cube)
3 tbsp olive oil + more to grease tray and for storing dough
1 teaspoon salt + a bit more to salt the topping
1/2 teaspoon sugar
3 potatoes
rosemary

Directions
1. add to a large bowl the sifted the flour, salt and sugar
2. in a glass dissolve the yeast in warm water
3. make a well in the centre of the flour and pour the olive oil and warm water
4. with a fork mix everything together
5. transfer onto a pre-floured surface and knead for about 5 mins or until the you will have obtained a compact dough
6. wet your hands with some olive oil and make sure you coat the dough evenly, then place it in a bowl and store it somewhere warm. the oil that is on it will prevent it from sticking to the bowl or wherever you have placed it
7. let the dough rise for about 2/3 hours
8. once risen, grease a baking tray with some olive oil and expand it
9. peel and slice the potatoes really thinly and place them on top of the dough
10. add some olive oil, salt and rosemary here and there
11. bake for about 20/25 mins at 200C or until the potatoes and the focaccia are done
12. serve warm

Ingredients
200g breadcrumbs
150g vital gluten flour
100g ground mixed nuts (or walnuts)
2 tbsp nutritional yeast flakes
1 garlic clove
a good handful of parsley
1 teaspoon of dry marjoram
1 tbsp shoyu soya sauce
3 teaspoons vegan worcester sauce
1 veggie stock cube
1 tbsp olive oil
150ml warm water
a pinch of salt

Directions
1. mix breadcrumbs, gluten flour, yeast flakes and nuts in a large bowl
2. mince the garlic finely and add it to the bowl
3. add the marjoram, finely chopped parsley and salt
4. in a separate glass dissolve the veggie cube in the warm water
5. add the shoyu and worcester sauce to it
6. add the wet to the dry ingredients and knead until you have a dough
7. douse with with olive oil and cut into balls
8. bake for about 20 mins at 180C turning them half way through the baking time*

*they can also be fried

Ingredients
japanese rice (the quantity will depend on how hungry you are)
black sesame seeds
half an avocado
a good handful of baby spinach
2 tbsp peanut butter
2 tbsp water
2 tbsp shoyu soya sauce
1 teaspoon maple syrup
2 teaspoons vegan worcester sauce

Directions
1. wash the rice in cold water until it is clear
2. cover with cold water, add some salt and bring to a boil
3. simmer for another 10-15 mins with a lid on. it’s important so that the rice will be sticky
4. in a separate glass combine the peanut butter, maple syrup, water, shoyu and worcester sauce
5. slice the avocado lengthwise
6. on a plate, lay the spinach and the avocado on top of it and drizzle with the peanut sauce
7. serve rice next to it sprinkled with black sesame seeds

Ingredients
750ml of water
200g of silken tofu
2 tablespoons of shoyu soya sauce
2 teaspoons of rice miso
half a leek
half an onion
a handful of green kale
a handful of baby spinach
one carrot
some alfa alfa sprouts

Directions
1. chop finely all the veggies apart from the carrot and add to a large pan
2. peel the carrot. once the peel is off keep peeling so that you get long stripes of carrots to add to the soup
3. cover with water and bring to a boil
4. simmer until the hardest veggies are soft
5. remove from the pan, add the shoyu and miso
6. add the tofu and serve hot with some alfa alfa sprouts

Ingredients
one package of pre-cooked beetroots (about 3 large ones)
2 small potatoes
2 small carrots
1 small to medium leek
2 tbsp olive oil
1 teaspoon vegetable stock
a good pinch of salt
yofu (plain soya yoghurt) and dill to serve

Directions
1. wash all your veggies, peel the carrots and potatoes
2. cut in small pieces the carrots, potatoes, leek and place them in a large saucepan
3. open the package of beetroots pouring the juice in the pan
4. then cut the beetroots and put those in the pan as well
5. add salt, the veggie bouillon and cover with water
6. bring to a boil and cook until all veggies are tender
7. blend until smooth and serve with a dollop of soya plain yoghurt plus some fresh dill or parsley

(you can also add dill to the soup while it’s cooking to boost its flavour)

Ingredients
1 part of chickpea flour (125 ml)
3 parts of water (375ml)
half teaspoon of salt
some dried powdered rosemary
1 tbsp olive oil + another tiny bit to grease the tin

Directions
1. in a bowl mix the chickpea flour and water until you have no lumps. the batter has to be really thin
2. add the salt, rosemary and olive oil
3. cover and leave to rest for about 3/4 hours
4. with a couple of drops of olive oil grease a cake tin (about 28cm)
5. re-mix the batter for the chickpea (that will have settled in the meantime) and pour in the tin.
6. bake at about 200C for about 15/20 minutes
7. leave to cool a bit and eat straight away as it will get a bit dry otherwise (at which stage you could reheat it, but it won’t taste the same)

Recipe for 6 scones

Ingredients
225g plain flour (8 oz/about 2 cups)
150ml soya milk (4 1/2 fl oz/about 1/2 cup)
3 tablespoons soya butter (margarine)
2 tablespoons brown sugar (which i ground into a powder)
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
some maple syrup or extra soya milk for glazing

Directions
1. sift the flour, baking powder and bicarbonate into a large bowl
2. rub in the margarine and get the mixture to look like breadcrumbs
3. add the sugar and mix
4. make a well in the middle and pour in the soya milk, mix until you have a dough
5. flour a board and knead the dough on it for about 5 minutes
6. roll the dough and either cut it with a knife (or use your hands/cutter to make round shapes that will bake as scones. they will have to be round and a bit thick)
7. glaze with some maple syrup or soya milk and bake for 15 mins at 200C on a pre-greased tray
8. serve with soya cream or margarine, strawberry jam and tea