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Lemon Drizzle Cake

vegan lemon drizzle cake recipe jay halford plant based cooking course

Recipe:

Lemon Drizzle Cake

7 ingredient gluten-free vegan and refined-sugar-free Lemon Drizzle Cake. Simple to make, full of flavour and sure to be a hit with lemon drizzle lovers! The perfect plant-based afternoon tea cake.

Makes 8 generous slices
Total Time: 75min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Lemon Drizzle Cake:

Lemon Drizzle Sauce:

Method

  • Preheat your oven to 180°C fan/gas mark 6. Line a 900g loaf tin with baking paper
  • Now, in a large mixing bowl add the 100g melted coconut oil and 150g coconut sugar and whisk until smooth 
  • Add the 200ml almond milk, zest of 1 lemon and juice of 2 lemons and whisk
  • Into the bowl sieve 225g gluten-free self-raising flour, 1 tsp gluten-free baking powder and 150g ground almonds (some ground almonds won’t go through the sieve, just add them into the bowl)
  • Mix until it forms a smooth batter and pour into the prepared tin
  • Bake in the oven at 180°C fan/gas mark 6 for 35 minutes
  • Meanwhile, make the lemon drizzle sauce. In a small bowl, mix the zest of 1 lemon, the juice of 1½ lemons and 30g coconut sugar.
  • IMPORTANT! Remove the cake from the oven and allow it to cool in the tin, for at least 30 minutes, this helps it to firm up a little more inside
  • Once the cake has cooled, in the tin for 30 minutes, carefully lift it out, using the paper. Then, with a fork, create holes across the top and pour over the lemon drizzle sauce. Top with lemon slices, if using and slice

Equipment needed:

Tips:

Storage: This will store in an airtight container for a few days at room temperature or in the fridge for 5.

Freezing: Slice and freeze separately, allow to defrost at room temperature for a few hours.

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Lemon Drizzle Cake

No-bake Mango Passion Fruit Cheesecake

vegan no bake mango passion fruit cheesecake recipe jay halford plant based cooking course

Recipe:

No-bake Mango Passion Fruit Cheesecake

This is truly the easiest no-bake mango cake recipe ever! It’s made with a simple raw cheesecake crust, creamy vegan cheesecake layer and passion fruit topping. It’s naturally sweet, perfectly refreshing, so delicious and a wonderful reminder of that mouth-watering exotic Solero ice cream when served semi-frozen. Ice cream and cheesecake all in one – massive win!

Makes 1 cake into 12 nice slices
Total Time: 75min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Cookie Crust:

Mango Cheesecake Layer

Passion fruit topping:

  • 2 teaspoons of cornflour dissolved in 5 tbsp water
  • 4 passion fruits 1/2 cup pulp

Garnish (optional)

Method

Cheesecake Crust

  1. Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
  2. Almonds, buckwheat cacao and salt into a food processor (or blender) and crush until finely ground, then add in the dates and break them down. Followed by coconut oil and maple syrup to bring it all together. Press the mixture onto the bottom of your prepared pan. Refrigerate or freeze for at least 15 minutes to firm up while you make the cheesecake filling.

Mango Cheesecake

  1. Place all of the ingredients into a high-speed blender except for the agar agar and milk 
  2. In a small saucepan, stir the agar-agar into the non-dairy milk. Bring to a boil and cook for about 2 minutes or according to the package instructions.
  3. Now gently fold in the agar mixture to the cheesecake mixture and whisk it in really well. Then immediately fill the mixture onto the base, smoothing out evenly. Refrigerate for 4 hours at least (or better overnight) to firm up. You can put it in the freezer if you are short on time

Passion Fruit Sauce

  1. Stir the cornstarch into the water in a cup. Transfer to a small saucepan along with the passion fruit pulp and sugar as needed. Place over medium heat and cook, stirring, for 2-3 minutes or until the mixture boils and thickens. Set aside to cool slightly.
  2. When the mango cheesecake is set and firm enough, gently cut around the cheesecake edges with a sharp knife, then remove the cake from the pan. Pour the passion fruit sauce over the cheesecake and garnish with summer fruits, coconut flakes or other toppings you like and serve chilled.
  3. Enjoy!

Vegan Chocolate Tart

vegan chocolate tart recipe jay halford plant based cooking course

Recipe:

Vegan Chocolate Tart

Delicious super easy to make 6 ingredients gluten-free & vegan chocolate tart. This is probably the simplest and satisfying dessert that you could ever make and is a real show stopper for dinner parties and to impress friends and family who wouldn’t even dream that it is plant-based!

Makes 1 cake into 10 nice slices
Total Time: 2h 10min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Base

Chocolate:

  • 210 g chocolate (I used Ombar coconut)
  • ¾ 400ml can coconut milk (full fat) so use 300ml

Method

  • Firstly add the coconut milk to a pot over low heat and warm up. Once warm turn off the heat and add the chocolate, then stir until well combined
  • Now make the base by adding all the ingredients into a mixing bowl and mix until combined 
  • Pour the base into a 9 inch (23cm) tart tin and push down until compact (looking for roughly 0.3mm depth)
  • Pour the chocolate into the base, sprinkle salt over the top and place in the fridge for 2-3 hours to firm up
  • Optional: serve with fresh fruit on top and make it look impressive 🙂

Equipment needed:

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Vegan Chocolate Tart

Vegan Doughnuts

vegan doughnuts recipe jay halford plant based cooking course

Recipe:

Vegan Doughnuts

These doughnuts are a must-try. You can decorate them however you want and make them look amazing! They are a great way to inspire and get the kids involved too. I promise you they will love them! Gluten-free, vegan, refined sugar-free!

Makes 6 doughnuts (if you want to make more, simply double the ingredients)
Total Time: 20 min + cooling time
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

Method

  • Preheat your oven to 180C
  • In a large mixing bowl add the gluten-free flour, 4 tbsp maple syrup, 2 tbsp melted coconut oil and the milk and mix well into a smooth batter
  • Grease your doughnut mould with coconut oil and add the batter into each mould making sure to smooth over the top
  • Add to the oven for 12-15 minutes (depending on how hot your oven runs)
  • Meanwhile, prepare the chocolate topping. To a Bain Marie add 2 tbsp melted coconut oil, a small pinch of salt, 2 tbsp maple syrup and then slowly stir in 2 or 3 tbsp cacao powder until desired consistency
  • Try topping with crushed pistachio or desiccated coconut and other healthy items 🙂
  • Finally, dunk the doughnuts into the chocolate sauce and place on a drying rack. You can now top with whatever you want. Leave to lightly set for 10-15 minutes before enjoying them.

Equipment needed:

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Vegan Doughnuts

Vegan Sticky Toffee

vegan sticky toffee recipe jay halford plant based cooking course

Recipe:

Vegan Sticky Toffee

If you are intolerant to gluten, it doesn’t mean that you have to miss out on a classic wonderful dessert. This is so much better (and healthier) than the original and it’s vegan too. This is a really indulgent one and gives you all those comfort feels of a warm classic pudding. Gluten-free, vegan, refined-sugar-free.

Makes 6 servings
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

For the sticky toffee sauce:

To serve:

Vanilla Custard:

Method

  • Preheat the oven to 165oc. Line an 8-inch square cake tin (pan) with greaseproof paper or use a good-quality silicone mold.
  • Start with the pudding. In a small saucepan gently heat the milk and dates for 5–10 minutes until the dates have softened. Once softened, set aside.
  • In a blender, blitz the coconut sugar and coconut oil until the sugar has mostly disintegrated. Add the baking soda to the milk and date mix – it will start to fizz and bubble, but that is okay.
  • In a bowl, combine the flour, vanilla, spices, pinch of salt, coconut oil and sugar mix along with the dates and milk mixture and give everything a good stir.
  • Pour into the cake tin (pan) and bake in the oven for 30 minutes.
  • While the pudding is cooking, make the sauce. Heat a pan over medium heat, add the coconut sugar and coconut milk and let it heat through.
  • Add the salt and bring to a boil, then reduce to a simmer and let it simmer for 20 minutes until the caramel has thickened. Stir it occasionally to make sure it doesn’t burn. A great way of knowing if it’s ready is to see if it sticks to the back of your spoon.
  • Stir in a little more salt if desired and either use it straight away or let it cool down before storing in a glass jar – it will become even thicker as it cools.
  • Once the cake is done, transfer to a wire rack to cool and enjoy with a home-made custard (below) and a drizzle of sticky toffee sauce.
  • Blend the cornflour with a little bit of the coconut milk in a medium pan over medium heat, whisking until you have an even consistency. Then add the rest of the ingredients including the scraped vanilla pod – there is still a lot of goodness there – whisking until the cornflour and vanilla are fully incorporated into the coconut milk.
  • Whisk until the custard starts to thicken and then, as soon as the mixture begins to boil, take it off the heat and let it cool.

Equipment needed:

Oven, cake tin, small saucepan, blender, mixing bowl, wooden spoon, whisk.

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Vegan Sticky Toffee

Chocolate Truffles

vegan chocolate truffles recipe jay halford plant based cooking course

Recipe:

Chocolate Truffles

3-Ingredients Chocolate Truffles are perfect to have in the fridge for a little go-to chocolate to satisfy those little cravings. By using these you are satisfying them in the healthiest way you can, while still getting that chocolate fix.

Makes 8 truffles
Total Time: 48min
Plant based Cooking Course Jay Halford
Prep: 3min

Ingredients

Optional Toppings:

Method

  • Add the melted coconut oil and maple syrup to a Bain Marie and mix together
  • Slowly add each tbsp of cacao powder whisking until you have a smooth mix
  • Add a pinch of salt and mix in
  • Transfer to a bowl and place in the freezer for 45-60 minutes
  • Remove from the freezer (the mix should be fairly firm) and scoop out with a spoon into your hands and roll into balls
  • Choose a topping to cover it in
  • Place back in the freezer for 15-30 mins

Equipment needed:

A small saucepan, mixing bowl, spoon, fridge/freezer

Tips:

Try topping your truffles with either ground pistachios, cacao nibs (my favourite) or just cacao powder.

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Chocolate Truffles

Vegan Snack Bars

vegan snack bars recipe jay halford plant based cooking course

Recipe:

Vegan Snack Bars

These vegan snack bars are the perfect plant-based snack! It’s naturally sweet, featuring oats, chia seeds, and pecans. Keep them in your fridge or freezer. You can batch make them so you always have them at hand!

Makes 14 bars
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Preheat the oven to 160oc
  • Remove the pits from the dates with your fingers (they should come right out!). 
  • Place the dates in the food processor and process or pulse until they are mainly chopped and rough texture forms. Then add the remaining ingredients and process for a minute or so until a crumbly dough forms.
  • Line a baking tray with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3”.
  • Bake the bars for 30 minutes (this step helps to make the texture drier and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper.

Equipment needed:

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Vegan Snack Bars

Sweet Potato Gnocchi

vegan sweet potato gnocchi recipe jay halford plant based cooking course

Recipe:

Sweet Potato Gnocchi

This is a delicious 2 ingredient homemade sweet potato gnocchi that’s gluten-free & vegan! This is a much healthier alternative to white potato gnocchi and will nourish you way more and you’ll only notice an improvement in taste. It’s awesome. Super sweet and soft to eat. I love eating this with soup or with a ratatouille style cooked veggie mix. 

Makes 4 servings
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

  • 2 large sweet potatoes (680-700g)
  • 180g gluten-free white flour + more for dusting (Roughly 1 ½ cups)
  • A drizzle of olive oil
  • A pinch of salt (optional)

Method

  • Preheat your oven to 180C
  • Prick your 2 sweet potatoes with a fork and place in a baking dish. Place in the oven at 180C for 60 minutes (turn after 30 minutes). You can microwave each potato for 8 minutes if you prefer
  • Remove the sweet potatoes from the oven and carefully peel off the skin and place the inside flesh into a bowl and mash with a fork
  • Allow cooling for 10 minutes
  • Slowly add in the 180g flour and gently knead with your hands adding a drizzle of oil too
  • Transfer the dough to a floured worktop and form a ball (you may need a little extra flour!)
  • Cut into 4 parts, hand pressing each part into a flatbread shape (½ inch thick). Cut into small pieces and roll with your hands into gnocchi shapes 
  • Now place into a large pot with salted boiling water, don’t add them all at once (give them space to boil) and boil until they start to float off the bottom (or 2-3 minutes)
  • Once boiled remove from the pot and place into a bowl lined with kitchen roll, this helps to absorb any leftover liquid
  • Finally, you can either fry them in a pan with olive oil t

Equipment needed:

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Sweet Potato Gnocchi

Mushroom Stroganoff

vegan mushroom stroganoff recipe jay halford plant based cooking course

Recipe:

Mushroom Stroganoff

This is a super tasty one-pot that you can make in under 30 minutes. Use any kind of mushrooms or even a mixture if you like. Get it all in the pan and let it cook out for 25minutes and you are good to go. I normally serve mine with brown rice but it is also great with pasta or quinoa too!

Makes 4 servings
Total Time: 30min
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

  • 1 kg chestnut mushrooms roughly sliced
  • 2 red onions diced
  • 4 garlic cloves crushed
  • 2,400ml cans coconut milk
  • 2 tsp dijon mustard (good quality)
  • 2 tsp paprika
  • Juice of 1 lemon
  • Large handful fresh parsley
  • 3 tbsp Olive/coconut oil
  • Salt & pepper

Method

  • Firstly prepare the garlic, onion and mushrooms as per instructions above
  • Heat a large shallow pan (this helps to reduce the sauce down faster) with oil adding in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook down for 5 minutes, making sure to stir often
  • Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well
  • Cook on high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until desired consistency. Keep stirring every 5-10 minutes
  • Finally, add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving

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Mushroom Stroganoff

Lentil Bolognese

vegan lentil bolognese recipe jay halford plant based cooking course

Recipe:

Lentil Bolognese

I had to get a little classic in here. This one is great for a family dinner and also great for the kids. Really really tasty. I serve mine with buckwheat pasta but you can get as creative as you want with this one. Ready in just 20 minutes, it’s the best. Gluten-free, vegan, dairy-free, egg-free, refined sugar-free.

Makes 4 servings
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

Method

  • Firstly prep your veg as per the instructions 
  • Place a large pot on a medium heat adding the olive oil, garlic, onion, veg and herbs and fry together for a couple of minutes until they soften
  • Then add the tinned tomatoes, lentils, tamari and veg stock powder and mix it together well with a wooden spoon
  • Cook on a medium/high heat for 15 minutes until it starts to thicken making sure to stir every 5 minutes
  • Meanwhile, cook your pasta or spaghetti of choice following the packet instruction or make your own fresh if you want to make it extra special 
  • Simply serve on top or mixed into your pasta, however you prefer. Top with fresh basil and black pepper

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Lentil Bolognese

Asian Buckwheat Noodles

vegan asian buckwheat noodles recipe jay halford plant based cooking course

Recipe:

Asian Buckwheat Noodles

This Asian buckwheat noodle dish is one of my favourite vegan meals at the moment, extremely simple and takes less than 10 minutes to make. The noodles are awesome and a much healthier alternative, I either use store-bought buckwheat soba noodles or I make my own from the recipe in module 3. So many combinations and ways that you can make your own variations on this dish. Plant-based and awesome!

Makes 2 servings
Total Time: 15min
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

  • 100g Buckwheat noodles
  • 1/2 a medium carrot
  • 1 head of pak choi and extra for serving if you want
  • 1 whole Red pepper
  • 5 baby sweetcorn 
  • 1 handful of sugar snap peas
  • 2 spring onions 
  • 50g of sunblush tomatoes
  • A small hand full of baby spinach 
  • 1cm chunk of ginger 
  • 2 cloves of Garlic
  • Pinch of chilli flakes
  • Cashews for garnishing  
  • Pinch of sesame seeds for garnishing

For the sauce:

Method

  • First off, boil some water and place the buckwheat noodles in, turn down to a medium/low heat and boil for 5 minutes. 
  • Whilst the noodles are cooking place a frying pan on medium heat and add a teaspoon of coconut oil into the pan. 
  • Now start preparing all of the vegetables into thin julienne type slices
  • Once the pan is ready, cut the sun blushed tomatoes with scissors into small pieces straight into the pan
  • Now add all of the veggies and a pinch chilli flakes, salt and pepper. Allow these to cook for a couple of minutes until they are all soft and have a bit of colour, lastly add in the spinach 
  • Once this is cooked turn off the heat to the pan and pour half the sauce over and stir in. 
  • The noodles will be cooked now so drain them and place into a mixing bowl. Pour the ingredients from the pan into the mixing bowl as well along with the other half of the sauce and mix around until evenly covered.
  • Now it’s ready to serve. I finish mine off with another pinch of chilli flakes, some slices of spring onions, cashews, sesame seeds and a wedge of lime.

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Asian Buckwheat Noodles

Vegetable Cabbage Soup

vegan vegetable cabbage soup recipe jay halford plant based cooking course

Recipe:

Vegetable Cabbage Soup

This hearty soup is infinitely adaptable. Don’t love white beans? Add chickpeas instead! Not into celery? Leeks will fit in too. Use my recipe as a basis to learn more, try new things and create your own culinary wonders. Also, these kinds of recipes are great for fridge-clearing of any food that needs using up. I hate waste and I love using recipes like this as a way to create a zero-waste kitchen.

Makes 6 servings
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

  • 2 tablespoons. extra-virgin olive oil
  • 1 large red onion, chopped
  • 2 medium carrots, chopped
  • 2 sticks of celery, diced
  • 1/2 a teaspoon of chilli powder
  • Pinch of refined Pink Himalayan salt
  • Ground black pepper
  • 1,400g can of white beans, drained and rinsed
  • 2 cloves garlic, minced
  • 5g fresh thyme leaves
  • 1litre homemade vegetable broth
  • 500ml water
  • 1/2 large head cabbage, chopped
  • 1,400g can chopped fire-roasted tomatoes
  • 20g freshly chopped parsley, plus more for garnish

Method

  • In a large saucepan over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer. 
  • Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes. 
  • Remove from heat and stir in the parsley. Season to taste with salt and pepper. Garnish with more parsley and enjoy.

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Vegetable Cabbage Soup

Tomato Gazpacho

vegan tomato gazpacho recipe jay halford plant based cooking course

Recipe:

Tomato Gazpacho

Gazpacho means – a cold soup made of raw, blended vegetables. This is a perfect summer recipe and is best served straight from the fridge. The best thing about gazpacho for me is that it is all raw. The nutrients from all of the raw vegetables are all still there and this soup is bursting with them. None of the ingredients is cooked, so everything has kept his nutritional value 100%.

Makes 4 servings
Total Time: 10min

Ingredients

  • 1kg plum tomatoes, cored and roughly chopped
  • ½ a cucumber, diced, plus more for garnish
  • ½ a red onion, diced. Plus more for garnish
  • 1 clove garlic, grated
  • 50ml of cold-pressed olive oil + more for drizzling
  • 4 teaspoons white vinegar or apple cider vinegar 
  • 1 1/2 teaspoons of salt
  • Freshly ground black pepper
  • 3 sliced spring onions

Method

  • In the bowl of a food processor, add tomatoes, cucumbers, red onion, garlic, olive oil, vinegar, salt, and pepper. Pulse until well combined and smooth, or desired texture. Store in the refrigerator until ready to serve. 
  • Serve in soup bowls. Drizzle with olive oil and garnish with chopped cucumbers, red onion, pepper, and green onions.

Equipment needed:

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Tomato Gazpacho

Miso Soup

vegan miso soup recipe jay halford plant based cooking course

Recipe:

Miso Soup

Miso soup is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients that may be added depending on regional and seasonal recipes.

Miso is rich in essential minerals and a good source of various B vitamins, vitamins E, K and folic acid. As a fermented food, miso provides the gut with beneficial bacteria that help us to stay healthy, vibrant and happy; good gut health is known to be linked to our overall mental and physical wellness.

Makes 6 servings
Total Time: 35min
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

  • 1.5litres of water
  • 1 large piece kombu (about 4″)
  • 20g dried shiitake mushrooms
  • 2 tablespoons white miso
  • 120g silken tofu, cut into small cubes
  • 4 spring onions for garnish (sliced)
  • 120g enoki mushrooms (optional)

Method

  • Make dashi: In a large pot over medium heat, bring water and kombu to a simmer. Remove kombu as soon as the water starts to simmer. Stir in the dried shiitake mushrooms and bring to boil, let boil for 5 minutes. 
  • Turn off heat and let the mushrooms steep for 15 minutes then strain then out. 
  • Return the dashi to the stove and bring to a simmer over medium heat. Whisk in miso until dissolved then add mushrooms, tofu and simmer again for 2 minutes. Do not boil. 
  • Garnish with spring onions and serve

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Miso Soup

Lentil Soup

vegan lentil soup recipe jay halford plant based cooking course

Recipe:

Lentil Soup

A hearty lentil soup that is also a very substantial meal. This one is a great mix between a soothing soup and a protein/carb pack meal feeding you loads of nutrition. Lentils are low in calories, rich in iron and folate. They are an excellent source of protein. They pack health-promoting polyphenols and may reduce heart disease risk factors. They’re easily cooked in 5–20 minutes and add a really great substance to this soup.

Makes 4 servings
Total Time: 35min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

  • A drizzle of extra virgin olive oil 
  • 2 medium carrots, peeled and roughly diced
  • 2 celery stalks, diced
  • 1 small red onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • Salt and pepper 
  • 1,400g can chopped tomatoes
  • 250g green lentils
  • 5g fresh thyme leaves
  • 1 litre vegetable broth
  • 100g baby spinach

Method

  • In a large pot over medium-high heat, heat the olive oil. Add carrots, celery, and onion and cook until beginning to soften, around 5 minutes. 
  • Add garlic, cumin, coriander, and salt and pepper and cook for 1 minute, stirring constantly.
  • Add tomatoes, lentils, thyme, and vegetable broth and bring to a boil. Reduce the heat and cover with a lid, simmer until lentils are tender and soup has thickened.
  • Around 20 minutes. (If most of the liquid has been absorbed, add in ½ to 1 cup more water or vegetable broth)
  • Stir in spinach and continue cooking until wilted for 2 minutes, then season again with salt and pepper.

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Lentil Soup

Basic Vegetable Broth

vegan vegetable broth recipe jay halford plant based cooking course

Recipe:

Basic Vegetable Broth

Don’t throw away those vegetable scraps! Use them to make your own delicious vegetable broth instead. It’s easy and it’s so much cheaper (and healthier) than buying broth ready-made or buying veggie stock.

Makes 1.5 litres (approx.)
Total Time: 1h 10min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 2 large onions, chopped
  • 3 ribs celery, chopped
  • 3 carrots, chopped
  • 8 cups of water
  • Add other veggie scraps or peeling that you have previously saved
  • 2 bay leaves
  • A few sprigs of parsley and fresh thyme
  • Salt and pepper to taste

Method

  • Heat the olive oil in a large saucepan or stockpot over medium heat. Add the garlic, onions, celery, and carrots. Cook until softened, about 5 minutes, stirring often.
  • Add the water, frozen vegetable scraps, bay leaves, parsley, and thyme. Reduce heat to low and simmer, partially covered, for 45 minutes. Pour the broth through a fine-mesh strainer into a large heat-proof bowl or pot; discard solids.
  • Once the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer. (I usually freeze it in 2-cup portions so I don’t have to thaw all the broth every time I use it.)

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Basic Vegetable Broth

Walnut Miso Basil Pesto

vegan walnut miso basil pesto recipe jay halford plant based cooking course

Recipe:

Walnut Miso Basil Pesto

This fresh, homemade vegan basil pesto tastes like summer and is so delicious. You can stir it into your pasta, drizzle it on a salad, and smear it on a pizza or sandwich for a soy-free, gluten-free and vegan alternative to normal pesto. Much healthier and no less awesome. I use this recipe a lot with salads and for all kinds of snacks and main dishes.

Makes 8 servings
Total Time: 5min

Ingredients

  • 100g fresh basil (I use sweet basil, also called Italian basil)
  • 120g walnuts (raw or lightly toasted)
  • 2 cloves garlic (peeled and roughly chopped)
  • 2 tablespoon white miso 
  • 20g nutritional yeast
  • 150ml of water 
  • Salt and pepper to taste
  • Juice of ½ lemon

Method

  • Place all ingredients, except the water, in a food processor.
  • With the motor running, drizzle in the water until you have a coarse but grainy and consistent paste. Check seasoning and add more pepper and salt if needed.
  • Keep in an airtight jar for up to 5 days in the refrigerator. You can also freeze the pesto for several months – thaw before using.

Equipment needed:

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Walnut Miso Basil Pesto

Spicy Coleslaw with Tahini Dressing

vegan spicy coleslaw tahini dressing jay halford plant based cooking course

Recipe:

Spicy Coleslaw with Tahini Dressing

If you love coleslaw then there is absolutely no need to go without. This plant-based version uses zero dairy and tastes great. The tahini dressing adds the creaminess and a great flavour without the need for any mayo and also adds way more nutrition and a little kick too. Serve as a side with any of your favourite dishes.

Makes 4-6 portions as a side serving
Total Time: 10min

Ingredients

For the slaw:

  • 1 small head green cabbage, shredded
  • 3 medium carrots, julienned
  • 4 spring onions, sliced
  • 2 bell peppers julienned or diced
  • Salt & pepper, to taste
  • Sesame seeds, to garnish

For the dressing:

Method

  • Prepare all of the veggies into a large mixing bowl
  • For the dressing add all of the ingredients to a mixing bowl and whisk well
  • Pour the dressing into the bowl with the veggies and mix well to incorporate 
  • Garnish with sesame seeds and serve

Equipment needed:

Kimchi

vegan kimchi recipe jay halford plant based cooking course

Recipe:

Kimchi

Kimchi – a traditional Korean side dish of salted and fermented vegetables – spicy, tangy and full of flavor, this fermented mix is a favorite! It’s super easy to make and a natural probiotic too!

Makes 1 litre jar of kimchi (approx.)
Total Time: 36 – 48 hours

Ingredients

  • 1 medium Napa cabbage  (savoy or any green cabbage will work too)
  • 20g of sea salt
  • 1.5litres of water
  • 1 whole apple (green)
  • Half an onion
  • 1 ½ inch chunk ginger (peeled and chopped)
  • 1 – 2 cloves garlic
  • 3 teaspoons of chilli powder and 1 cayenne pepper – adjust this according to your taste and tolerance of spice 
  • 3 – 4 spring onions

Method

Preparing the Cabbage:

  • Quarter the cabbage and chop it laterally into about 2-inch pieces.
  • Place the cabbage in an extra-large bowl or pot.
  • Combine salt with 2 cups of lukewarm water, stir to dissolve the salt.
  • Pour salt water over the cabbage and add remaining 4 cups, stir to mix.
  • If you can, place a plate or circular baking dish of sorts on top to submerge the cabbage (I used a pie dish), place something with a good amount of weight on top to hold down if necessary (it’s not completely necessary but will help to evenly wilt the cabbage).
  • Give the cabbage a good mix every now and then.
  • Let soak for 2 hours, up to 12 if you like. I found that 2 – 4 hours was enough and didn’t see much change between the two times.

Make your seasonings:

  • While the cabbage is soaking, combine the apple, onion, ginger and garlic in a food processor/blender and process until fairly smooth.
  • In a small bowl, mix the chilli pepper with a small amount of water to make a wet paste. You can just as easily blend it with the apple/onion mixture adding a couple of tablespoons of water as well.
  • Mix everything together: Once the cabbage is ready, drain water, reserving ½ cup, and rinse well.
  • Place the cabbage back in a large bowl, combine with the scallions, apple/onion mixture and chilli paste.
  • Mix well to coat all pieces. Either use your hands (with gloves on preferably, to protect your hands from the chilli pepper) or simply use wooden spoons to toss everything.

Packing:

  • Place the kimchi in glass jars or containers with lids, pack down the best you can to close air pockets and leave about an inch at the top for air and gases. Top with remaining juices, add reserved brine if needed to cover vegetables.

Fermenting:

  • Let kimchi sit at room temperature (or in a cool place like a pantry or closet if weather is extremely warm) for 24 – 36 hours.
  • After 24 hours, open kimchi and pack the mixture down with a spoon (the cabbage will have likely shrunk and you’ll have more liquids).
  • You may notice it bubbling, this is perfectly normal as the kimchi is fermenting.
  • As your kimchi ferments, the flavours will develop. Taste it every 24 hours and place the kimchi in the refrigerator once you’re happy with the taste, for it to slowly ferment.
  • Usually, after 36 – 48 hours, it should be tangy, spicy and slightly sweet.
  • After moving to the fridge, it’s best used within a month, two tops.
  • Makes about 3 – 4 cups.

Serving:

Tips:

  • Practice makes perfect with kimchi. You may find you like it more or less spicy. After a few tries, you’ll find the perfect mix to suit your taste. Also, how fermented you like your kimchi will take practice as well. The weather will also play a role in how fast/slow your mixture will ferment. Higher temperatures will progress fermentation, while cooler will slow it down.
  • If you’re in a pinch without an apple in sight, use 2 teaspoons of organic pure cane sugar, coconut sugar or sugar in the raw, just the purest sugar you can find. You may like to add a bit of water to the mix as well, about 2 – 3 tablespoons.
  • You can also enjoy kimchi fresh right after you mix it and store it straight in the fridge. You may like to experiment by putting half the recipe in the fridge and the other half in the pantry to ferment & sour to see which flavour is your favorite.
  • Optional ingredients for colour and variation: carrots and/or daikon radish (grated or julienned), about a ½ cup of each. If using these, add to cabbage when mixing scallions and wet mixtures together.
  • If using savoy or green cabbage, quarter cabbage, remove the core and roughly slice.

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Kimchi

Homemade Noodles

vegan homemade noodles recipe jay halford plant based cooking course

Recipe:

Homemade Noodles

These homemade vegan noodles are similar to the shop-bought yellow wheat flour noodles. This is an easy recipe that yields delicious noodles to go with soup, eaten boiled with toppings or for stir-fried dishes. You can also make these noodles gluten-free by switching the flour to chickpea flour but I would recommend adding a little splash of olive oil into the dough also if you do that. Making your own noodles or pasta is awesome and it gives such a sense of achievement in the kitchen.

Makes: 2 servings
Total Time: 1h 18min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

Plain Yellow Wheat Flour Noodles:

Sweet Potato Wheat Flour Noodles:

Method

For the noodles:

  1. Mix the baked baking soda with the warm water until completely dissolved.
  2. In a large mixing bowl, add the flour and sweet potato (if using). Pour in the water mixture. Mix with a wooden spoon first and try to form a dough. Once all liquid is absorbed into the flour, go in with your hand and start kneading into the bowl until a smooth dough is obtained.
  3. Then continue kneading the dough on a lightly floured surface for about 5 minutes. Roll the dough out, fold and roll out again. Do this two to three times. This is quite a resistant dough so you will need a little bit of strength to roll this. Then fold into a rectangle and place in a reusable plastic bag or wrap in cling film or simply place in a closed container.
  4. Allow the dough to rest for one hour at room temperature.
  5. After the dough has rested, take it out of the bag and cut into two equal parts.

To make noodles by hand:

  1. Roll the dough out flat, using a rolling pin, to a large rectangle of about 1 mm thick. The dough is quite springy and will tend to retract. So, you will need to use a little bit of strength like before to roll it out thin enough. Dust the flattened dough with a little tapioca or potato starch. This will prevent the layers from sticking and will make it easier to unroll the noodles afterwards.
  2. Then roll the dough onto itself a few times to create a flat log. Cut thin strips of about 1-2 mm depending on how thick you like your noodles. Sprinkle with a little tapioca or potato starch. Mix and fluff the noodles to evenly distribute the starch. This will prevent the noodles from sticking.

To make noodles using the pasta machine:

  1. Pass the dough a few times in the roller section of the pasta machine. Fold and pass through the machine again. Adjust the thickness to your liking. We set the thickness to 6.
  2. Then pass the dough through the cutter to form the noodles. Sprinkle with some tapioca or potato starch and fluff the noodles to evenly coat the starch onto the noodles.

To cook the noodles:

    1. These noodles are fresh and only require 2 to 3 minutes (or even less depending on how thin you have made them) to cook. To cook, bring about a large pot with water to a boil. Drop in the noodles. Stir lightly to avoid them from sticking.
    2. Once cooked, remove from the hot water and plunge in some cold water to firm up the noodles. You may then reheat them by immersing them in some hot water again before serving.

Top Tips:

  • If you are using these noodles in a soup, you may slightly under-cook them and transfer directly from the boiling water into the soup. They will continue to cook a little.
  • If you are using these noodles for fried noodle dishes, only half-cook them, rinse them in cold water and then stir fry them with the vegetables as per the recipe. The juices released by the vegetables and sauces will be enough to cook them further.
  • These noodles can be kept for longer in the freezer. Just divide them into portions in reusable plastic bags and freeze until needed. Then cook (as above) directly from frozen, no need to defrost. Alternatively, you can blanch the fresh noodles for 30 seconds, rinse then in cold water, add a little oil and coat them evenly. Then place in plastic bags and keep in the fridge for one day. These will then be ready for stir-frying.

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Homemade Noodles

Homemade Almond Butter

vegan homemade almond butter recipe jay halford plant based cooking course

Recipe:

Homemade Almond Butter

Almond butter vs peanut butter:

For a quick answer, both nut butters do have similar nutritional value. Almond butter is slightly healthier than peanut butter because it has more vitamins, minerals, and fiber. Both nut butters are roughly equal in calories and sugar, but peanut butter has a little more protein than almond butter.

5 Ways to Use Almond Butter

  • Breakfast and brunch dishes. For super-decadent French toast, make almond butter and jam sandwiches then dip them in a mixture of egg and milk before cooking on the griddle. 
  • Dips. To switch up your basic hummus, blend almond butter into the dip in place of tahini.  
  • Dressings and sauces. 
  • Soups. 
  • Desserts.

Can I eat almond butter every day? – Oh, yes!

In fact, the only potential downside is overconsumption (so don’t eat it all day every day). It’s a calorie-dense food – just like the raw almonds it is made from – but a little almond butter every day is an excellent way to add extra vitamins, minerals, antioxidants, and fibre into your diet. The calories are good calories so wouldn’t even worry about that 😉

Makes 1 x 250g jar
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

  • 300g of raw almonds
  • ½ teaspoon salt
  • 1 ½ tablespoons of cold-pressed olive oil

Method

  • Preheat the oven to 160oc and spread almonds out onto a rimmed baking sheet. Toast for 20 to 25 minutes, until fragrant.
  • Let the almonds cool for 1 minute, then place them in the food processor (while still warm). Process for 1 to 2 minutes until dry and crumbly. Scrape down the bowl.
  • Turn on the processor, then with the motor running add ½ teaspoon of salt and 1 tablespoon of oil. Continue processing for 6 to 9 minutes, scraping down the bowl often in the beginning stage and adding ½ to 1 more tablespoons oil if the almonds are too dry. (This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid. 
  • Move the almond butter to a jar and store refrigerated for up to 4 weeks. 

Equipment needed:

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Homemade Almond Butter

Vegan Rice Pudding

Vegan Rice Pudding Jay Halford Plant Based Cooking Course

Recipe:

Vegan Rice Pudding

One of my favourite desserts, it’s easy to make, keeps well and can be mixed up with so many different toppings. Homemade jams, nuts, dried fruits, fresh fruit and even melted sugar-free chocolate. Sky’s the limit!

Makes 4 servings
Total Time: 1h 10 min (cooling time included)
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Place the rice in a heavy-based pan, then add all the other ingredients. Cook gently for an hour, stirring regularly. Add more milk, if required or to get it to the consistency you like.
  • Once the rice is soft, serve topped with your choice of toppings or just eat it how it is.

Equipment needed:

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Vegan Rice Pudding

Vegan Mac & Cheese

Vegan Mac and Cheese recipe Jay Halford Plant-based Cooking Course

Recipe:

Vegan Mac and Cheese

Another plant-based version of a classic dish. Super easy vegan & gluten-free mac & cheese that can be made in just 35 minutes. Perfect healthy treat for the kids too!

Makes 4 servings
Total Time: 40min
Plant based Cooking Course Jay Halford
Prep: 5min

Ingredients

Method

  • Preheat your oven to 200C
  • Boil your pasta as per packet instructions if you are using shop-bought pasta. I aim to undercook it a bit to allow for the time in the oven.
  • Meanwhile, place your 100g cashews into a blender.
  • Add in the 300ml milk, 6 tbsp nutritional yeast, 2 tsp dijon mustard, 1 tbsp olive oil and a large pinch of salt and pepper and blend until smooth 
  • Drain the pasta and add to a skillet pan or baking dish and pour over the sauce and mix in (additionally, you can top with vegan grated cheese if you wish I tend not to use it as its pretty processed but that’s up to you)
  • Place in the oven for 20 minutes at 200C
  • Serve with fresh parsley and a side salad

Equipment needed:

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Vegan Mac & Cheese

Vegetable Dumpling Soup

Vegetable Dumpling Soup by Jay Halford Plant-based Cooking Course

Recipe:

Vegetable Dumpling Soup

Whip up these fluffy vegan dumplings and a savoury veggie soup to bathe them in! It’s the perfect bowl to cosy up with on a chilly winter’s day.

Makes 6 servings
Total Time: 50min
Plant based Cooking Course Jay Halford
Prep: 20min

Ingredients

For the dumplings:

For the soup:

  • 1 finely chopped red onion
  • 2 medium finely chopped carrot
  • 2 sticks finely chopped celery
  • 1 tablespoon cold-pressed olive oil 
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme (or 1/2 tsp dried thyme)
  • 1 teaspoon dried sage
  • 1 teaspoon dried dill
  • 1 teaspoon ground black pepper
  • 2 whole potatoes, peeled and large diced
  • 1 litre of vegetable broth (see recipe in module 4)
  • 1-litre hot water 
  • 200g frozen peas
  • 100g finely chopped kale
  • 50g roughly chopped parsley
  • Salt and pepper to taste

Method

  • Make the dough first by stirring together flour, baking powder, sea salt and herbs. Then create a well in the centre of the mixture and pour oil and warm water in. Fold together with a spatula until well combined. It will be quite dry and easy to roll into a ball. Let it rest in the bowl covered with a tea towel while you prepare the soup.
  • Heat a stockpot over medium heat and sauté onion, carrot, and celery in vegetable oil for 4 to 5 minutes. Then add minced garlic, thyme, sage, dill, and ground black pepper and stir together for another 2 minutes.
  • Stir in potatoes for 2 minutes. Add stock and bring to a boil. Cook the potatoes until fork tender and soft for about 8 to 10 minutes.
  • Once boiling, you can prepare the dumplings. Roll them into balls and seal in a frying pan until golden brown first. When the soup is ready, add them in and let stand for ten minutes
  • In the last 2 minutes of the soup cooking, add peas, kale, and parsley. You may need to add more salt and pepper.

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Vegetable Dumpling Soup

Plant-based Ramen

Plant-based Ramen Jay Halford Plant-based Cooking Course

Recipe:

Plant-based Ramen

Ramen is one of my favourite dishes and this recipe gets me really excited every time I make it.

Now, Ramen is not the quickest thing in the world to make. It takes time and to make a really good Ramen dish you really have to respect that time to get a truly tasty depth to the broth, but once you know how it goes it’s super easy.

I have come up with this recipe to make my Ramen healthier and plant-based too. It’s 100% vegan and free of nasty things. I swapped out the normal ramen noodles for buckwheat soba noodles which go really really well with this recipe. I also used vegan miso.

Ramen is a traditional Japanese dish that can be made in so many different varieties so I hope you’ll have fun making my plant-based version and I cannot wait to hear what you think. I know for sure you’re gonna feel so proud of yourself once it’s done – true story! 🙂

Makes 2 servings
Total Time: 2h 30min
Plant based Cooking Course Jay Halford
Prep: 30min

Ingredients

For the ramen:

  • 1 tablespoon of sesame oil
  • 5 cloves garlic, roughly chopped
  • 1 3-inch piece ginger (peeled and diced)
  • 1 medium red onion (coarsely chopped)
  • 1.5 litres vegetable stock (see recipe to make yourself in module 4)
  • 2 tablespoons tamari or soy sauce (plus more to taste)
  • 50g dehydrated or fresh shiitake mushrooms
  • 1 tablespoon white miso paste (ensure it says “Vegan” on the jar)
  • 8 ounces ramen noodles (I used buckwheat soba noodles)

Toppings (optional):

  • 5 chopped spring onions (for garnish)
  • 200g firm tofu
  • Miso-glazed carrots
  • Miso-glazed baby Pak Choi

Miso Glaze for carrots and Pak choi:

Method

  • Heat a large pot over medium-high heat.
  • Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight brown colour. 
  • Add 250ml of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavour of the broth.
  • Add remaining 1250ml of vegetable broth, tamari or soy sauce, and dehydrated/fresh shiitake mushrooms – stir well
  • Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavour will deepen and develop.
  • Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
  • When you’re 30 minutes from serving, prepare any desired toppings.

For the noodles:

  • Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on the size of the pan, you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions – about 4-5 minutes. Drain and set aside.
  • Strain off the broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired)
  • To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, Pak Choi, green spring onion, or seared tofu. Add some extra chopped chilli or chilli sauce too if you like it spicy.
  • Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

For the Miso glaze:

  • Whisk together the miso paste, rice vinegar, tahini, maple, minced garlic and water. Taste and add more rice vinegar and/or water as needed. It shouldn’t be too thick, slightly runny but not watery
  • I roast my veggies in the oven first with a little oil, salt and pepper then when done and a little coloured I take them out and glaze. 
  • Then finish them in the oven for about another 5 minutes and then serve on to the Ramen.

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Plant-based Ramen

Plant-based Congee (Chinese Rice Porridge)

plant-based congee chinese rice porridge jay halford

Recipe:

Plant-based Congee (Chinese Rice Porridge)

This vegan congee recipe uses few ingredients and is super easy to make. It can either be cooked in a pan on the hob or in a slow cooker. Both ways are great and included in this recipe. This is a great meal that gives the nice warming effects of a soup and due to the rice, is a great substantial dish too. Jasmine rice can also be substituted for brown rice if you want.

Makes 4 servings
Total Time: 1h 10min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

For the congee:

  • 1 cup jasmine rice
  • 6 dried or fresh shiitake mushrooms
  • 4 cups of water
  • 5 cups vegetable broth (see recipe in module 4)
  • 2 stalks lemongrass, sliced into 3 to 4-inch chunks
  • 2-inch piece of ginger, peeled and sliced
  • 2 cloves of garlic
  • A good pinch of salt and pepper to taste

For the toppings:

Method

  • Rinse the rice once and drain.
  • Bring 2 cups of water to boil in the saucepan
  • Quickly rinse the dried shiitake mushrooms. Next, take the water off the heat and add the mushrooms to the hot water and let them soak for 30 to 45 minutes.

In the pan method:

  1. Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms to a large pot. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, garlic, and salt to the pot.
  2. Cover the pot with a lid and bring everything to boil. Then, reduce the heat to low. Let the congee simmer for an hour. Make sure to check the congee occasionally to ensure that it doesn’t boil over or stick to the pan. 
  3. After an hour, uncover the lid. The congee might look very watery at this point, and that’s okay. Give everything a stir. Turn off the heat and cover the pot with the lid again, leaving it slightly ajar. Let the congee cool for 15 to 20 minutes. The congee thickens as it cools and should be ready after this
  4. If after 20 minutes, the congee is still looking very watery, turn the heat back on to low and simmer the congee simmer for another 15 minutes if needed
  5. Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings. You can slice up the mushrooms and eat them, if you want. I prefer sautéing fresh shiitake mushrooms and serving them on top of the congee.

Slow Cooker method:

  1. Transfer the rice, shiitake mushrooms, and the water used for soaking the mushrooms into the bowl of the slow cooker. Next, add the remaining 2 cups of water, vegetable broth, lemongrass, ginger slices, and salt.
  2. Secure the slow cooker with the lid. Then let the slow cooker cook at high pressure for 30 minutes.
  3. Once the congee is done cooking, let the pressure naturally release, about 15 to 20 minutes.
  4. Double check that the pressure has released before opening the lid. You’ll notice that the congee is watery, and that’s okay. Give everything a stir and switch the slow cooker off. Loosely cover the slow cooker with the lid, leaving it slightly ajar. Let the porridge cool for 15 to 20 minutes so that the rice can absorb more liquid and the congee can thicken. 
  5. Remove the mushrooms, lemongrass, ginger, and garlic from the pot, if you like. Serve the congee in bowls and add your favorite toppings.

Equipment needed:

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Plant-based Congee

Hasselback Potatoes

vegan Hasselback Potatoes recipe Jay Halford plant based cooking course

Recipe:

Hasselback Potatoes

If you want to eat white potatoes then eat them this way! With Hasselback potatoes, you are cooking the potato in its most unrefined state and adding to it what you wish. Mine are really simple: roasted in the oven with nothing but garlic, rosemary and a tiny drizzle of coconut oil. This is a pure and delicious potato dish.

Total Time: 55 – 75min (depending on the size of the potatoes)
Plant based Cooking Course Jay Halford
Prep: 5min
Makes: 5 potatoes

Ingredients

  • 5 baking potatoes, cleaned and dry, but not peeled
  • 4 tablespoons olive oil– divided
  • 5 garlic cloves – thinly sliced
  • 6 sprigs rosemary or thyme
  • Salt and pepper

Method

  • Preheat the oven to 200oc. The potatoes will be cooked in the middle of the oven to make sure they are cooked as evenly as possible
  • Wash and dry the potatoes…leave thin skins on. Cut thin ⅛ inch slits into the potato, stopping just before you cut through the whole way so that the slices stay connected at the bottom of the potato –but don’t worry too much if you cut through it.
  • Slice the garlic, very thinly. Slip a piece of garlic in every other slit in the potatoes. Tuck a rosemary leaf or two into the other slits. It doesn’t have to be perfect. Placing the rosemary and garlic in between the slices separates them, reduces cooking time and of course adds loads of awesome flavour.
  • Brush the bottom of the baking tray with melted coconut oil and sprinkle the dish with salt and pepper.
  • Brush top and sides of potatoes with 1-2 tablespoons coconut oil, (reserving 1 tablespoon for brushing again halfway through baking). You can use less oil if you prefer.
  • Arrange the potatoes in a baking tray and sprinkle generously with salt and pepper.
  • Bake the potatoes for 30-40 minutes. At this point, the layers will start separating. Brush the potatoes again with a little oil, making sure some of it drips down into the space between the slices.
  • Bake for another 10 to 20 minutes, until the potatoes are crispy on the edges and fork tender. Bigger potatoes may take longer….and If they begin to get too brown, lightly cover with foil and turn the heat down to 180oc until tender and cooked all the way through. Total baking time is 60 to 70 minutes for medium-sized potatoes (if your potatoes are on the small side or are larger, adjust cooking time accordingly).
  • Garnish with fresh rosemary leaves and enjoy with your meal.

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Hasselback Potatoes

Curry Roasted Cauliflower

vegan Curry Roasted Cauliflower Jay Halford plant based cooking course

Recipe:

Curry Roasted Cauliflower

Full of flavour and spice, curry and sriracha take this roasted cauliflower to another level! This cauliflower can be amazing on its own even just as a snack or to accompany a main meal as a veggie side dish.

Also, any leftover makes a really great salad cold. I recommend putting it into a mixing bowl with some freshly chopped greens and beans (chickpeas are best) then drizzle over some tahini or tamari sauce. Perfect leftovers salad. There are many options with plant-based dishes like this that are so easy to make and so easy to adapt, that’s the best thing about plant-foods!

Total Time: 30min
Plant based Cooking Course Jay Halford
Prep: 5min
Makes a decent side for 4

Ingredients

Method

  • Preheat the oven to 220oc degrees. 
  • Prepare the cauliflower into small florets and add into a mixing bowl with the sriracha sauce, curry powder, oil and salt and mix well so that all the cauliflower is evenly coated
  • Place the cauliflower into a baking tray lined with a little oil, make sure that the cauliflower is not overlapping and is only a single layer when it goes into the oven.
  • Roast: Place in the center of the oven for 25 minutes, stirring after 15 minutes and turning the cauliflower.

Equipment needed:

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Curry Roasted Cauliflower

Peanut Butter Balls

vegan peanut butter balls recipe jay halford plant based cooking course

Recipe:

Peanut Butter Balls

Protein packed power balls – a super healthy and satisfying snack! These little balls keeps well in the fridge so they’re a great on the go snack throughout the week.

Makes: 20 balls
Plant based Cooking Course Jay Halford
Prep: 10mins
Storage: Keep in the fridge for 7 days and they also freeze well too

Ingredients

Method

  • Place the almonds into the blender and blend to a flour consistency, then add in the buckwheat grouts, coconut palm sugar, pinch of salt and ground cinnamon. Blend to bring the buckwheat grouts to a fine flour.
  • Add the dates and blitz until they’re broken down then place the mixture into a mixing bowl and combine with your hands.
  • Add the peanut butter, coconut nectar and coconut oil to the mix and combine by hand.
  • Grease your hands with coconut oil and begin to roll the mixture into balls.
  • Place onto a plate and refrigerate to set for 20 minutes.
  • Sprinkle with coconut to serve.

Equipment needed:

Tips:

When rolling these into balls, slightly dampen your hands. This will stop the mixture from sticking to your hands and keep the balls clean when they are rolled.

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Peanut Butter Balls

Raspberry & Vanilla Cheesecake

vegan cheesecake recipe jay halford plant based cooking course

Recipe:

Raspberry & Vanilla Cheesecake

The how to guide for the best raw, vegan, dairy free dessert ever. This a great recipe that’s extremely versatile! Once you have got the basic recipe it is easy to play around with and change up to create your own delicious variations!

Makes: 8 mini cheesecakes or one whole 12″ round cake
Total Time: 4 hrs (most of this is freezing time)
Plant based Cooking Course Jay Halford
Prep: 25mins

Ingredients

For The Base:

For the cashew nut topping:

Topping:

Method

Firstly, stand your coconut oil in a bowl of hot water to melt it down so that you can use it in liquid form

For The Base:

  • Place the buckwheat, whole almonds, a pinch of salt and a sprinkle of cinnamon to the blender.
  • Blend on full speed to a flour consistency before adding in the dates, once the dates are in it will need blending again for 30 seconds on full speed to break them down into the mix
  • Add the mixture to a mixing bowl, along with the melted coconut oil and coconut nectar before bringing the mix together with your hands.
  • Place the mixture between the 6 moulds and press them in to the bottom of the mould, pressing the mixture down nice and firm.
  • Place in the fridge or freezer to set the bases

For The Cashew Filling:

  • Place the cashew nuts, almond milk, vanilla paste, lemon juice, cinnamon, agave/maple syrup, with a pinch of salt and coconut oil to the blender – blending on full speed to a smooth until it reaches a smooth consistency.
  • Add the cashew filling mixture to the moulds, covering the bases to just over the half way point on the mould.
  • Place in the freezer for around 30-45 minutes to start to set them.
  • Remember this is going to be a two layer cheesecake so only filling half way

Raspberry Topping:

  • Without cleaning the blender of the cashew filling residue, add the raspberries, reserving some whole raspberries for decoration.
  • Blend and leave at room temperature whilst the base and cashew layer sets.
  • Remove the bases from freezer and check they are set before pouring the raspberry topping on.
  • Decorate with raspberry and chia seed jam before placing back in the freezer for 45-60 mins.

Once fully set, decorate with the fresh whole raspberries, extra jam, mint and desiccated coconut.

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

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Raspberry & Vanilla Cheesecake

Dukkah

vegan dukkah recipe jay halford plant based cooking course

Recipe:

Dukkah

Dukkah is a traditional Egyptian spice blend, made from a combination of toasted nuts, seeds and spices. It can be used for truly anything, from creating a crispy coating on fish, to acting as magic seasoning dust on almost any dish.

Makes: 200g of Dukkah
Total Time: 15min

Ingredients

Method

  • Preheat oven to 180°C.
  • Spread the hazelnuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted.
  • Rub the hazelnuts between a clean tea towel to remove as much skin as possible.
  • Place the toasted hazelnuts in the bowl of a food processor and process until roughly chopped.
  • Transfer them to a large bowl.
  • Heat a medium frying pan over medium heat. Add the sesame seeds and toast them, stirring, for 1-2 minutes or until golden. Add to the bowl with the hazelnuts.
  • Place coriander seeds and cumin seeds in frying pan over medium heat, and cook, stirring frequently, for 1-2 minutes or until aromatic and seeds begin to pop. Transfer seeds to a mortar and pestle or a blender with a milling attachment on it. Pound until finely crushed (alternatively, use a coffee or spice grinder). Add the crushed spices, pepper and salt to the hazelnut mixture and mix well.
  • Serve Dukkah with some extra virgin olive oil and crusty bread.

Equipment needed:

Additions:

Fresh herbs are a great addition – you could try coriander or parsley.

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Dukkah

Parsnip Crisps Garnish

vegan Parsnip Crisps jay halford plant based cooking course

Recipe:

Parsnip Crisps Garnish

A great garnish that adds an awesome crunch and texture to any dish.

Total Time: 3hr
Plant based Cooking Course Jay Halford
Prep: 5min
Cooking: 2hr 55min

Ingredients

Method

  • Using a swivel blade peeler, peel long strips from the parsnips (including the peel) and place in to a large bowl with a good drizzle of olive oil so it just about coats them.
  • Season with salt and pepper and toss well.
  • Arrange the parsnip strips in single layers on multiple baking trays.
  • Roast in the oven for 2-3 hours minutes on 120c turning every half an hour, until golden and crisp.
  • Allow them to totally cool before removing from the tray

Equipment needed:

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Parsnip Crisps Garnish

Seeded Crackers

vegan seeded crackers recipe jay halford plant based cooking course

Recipe:

Seeded Crackers

A really simple recipe with a really good result, these crackers make an awesome dipping and scooping tool for houmous and other kinds of dip. They are also great as a general cracker and can be served with soups and other dishes as a healthier alternative to bread.

Makes 2 trays of 30x20cm
Total Time: 2hr 50min
Plant based Cooking Course Jay Halford
Prep: 2hr

Ingredients

Method

  • Pre heat the oven to 165c
  • Measure all of the seeds into the mixing bowl and mix them well
  • Cover with the 500ml of water
  • Leave to soak at room temperature for 2 hours until the seeds have absorbed all of the water
  • Give the mix a good stir to make sure the seeds are evenly spread
  • Line the two baking trays with the non stick baking parchment
  • Split the seed mix between the two trays and spread it out as thinly as possible using the back of the spoon
  • Bake at 165c for 30minutes and then remove from the oven
    turn the crackers over so they are face down on the tray and then peel back the parchment paper so that it comes away from the crackers and remove it completely
  • Place the trays back into the oven and cook for a further 20minutes
  • Remove from the oven and leave to cool
  • Once the crackers are cooled then you can break up into the sized pieces that you would like

Equipment needed:

Top Tips:

Always use non stick parchment. Normal baking paper with stick and blend into the crackers. Foil also works if you don’t have parchment.

Only spread the crackers as thin as the biggest seed and thiner will not hold very well.

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Seeded Crackers

Curried Crispy Chickpeas

vegan curried crispy chickpeas recipe jay halford plant based cooking course

Recipe:

Curried Crispy Chickpeas

Perfect protein packed snack buzzing with flavours.

Makes 20 x 40g portion
Total Time: 2hr 55min
Plant based Cooking Course Jay Halford
Prep: 10min + 2hr marinading

Ingredients

Method

  • Firstly, drain the chickpeas and place them into a bowl (this recipe will last for a while as its dry, so it is always worth batch making this and keeping in in an air tight jar)
  • Place all of the ingredients for the marinade into a blender and blend for 1-2 minutes until it is completely smooth
  • Then pour your marinade onto your chickpeas in the mixing bowl and leave for 2 hours covered with a tea towel. This will just allow the marinade flavor to soak right into the chickpeas
  • After the chickpeas have been marinaded place them onto the baking trays (lined with parchment) with the marinade liquid still with them as well.
  • Place them into the oven
  • Bake on 180c for 45minutes until the chickpeas are totally dry and a crunchy texture
  • Make sure you are giving them a shake and a move around every 10 minutes or so when they are in the oven to make sure that they don’t stick to the tray or to each other

Equipment needed:

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Curried Crispy Chickpeas

Cashew Nut Frosting

vegan cashew nut frosting recipe jay halford plant based cooking course

Recipe:

Cashew Nut Frosting

The perfect cake frosting, its full of goodness, made from zero percent dairy and tastes absolutely awesome and will set nice and firm after a short amount of time in the fridge.

Makes enough to cover a 12inch cake
Total Time: 2hr
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Melt the coconut oil by standing it a bowl of hot water
  • Half and juice the lemon
  • Place all of the ingredients into a blender and blend until super smooth and creamy
  • Either store in the fridge for later use or cover a cake with it straight away

Top Tips:

A decent blender helps get this really nice and smooth.

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Cashew Nut Frosting

Butterbean & Chickpea Curry

vegan butterbean chickpea curry recipe jay halford plant based cooking course

Recipe:

Butterbean & Chickpea Curry

This curry is awesome. A perfect one pot meal that is quick and easy to make and can also be made in bulk of used for a good freezer filler.

Makes 8 Portions
Total Time: 1hr
Plant based Cooking Course Jay Halford
Prep: 30min

Ingredients

Method

  • For the curry paste, finely slice the red onion, finely mince the garlic and then peel and slice the fresh ginger and finely chop half of the red chilli removing the seeds.
  • Add the rapeseed oil to a pan and sweat the onions off for 2 minutes before adding the garlic, ginger and chilli.
  • Add in the tomato puree, a small amount of water and all of the ground spices.
  • Cook out the paste for a few minutes on a medium heat for a couple of minutes to really get those flavours cooked out and really coming through in the curry paste.
  • Place into the blander and blend to a smooth paste
  • When smooth add back into the pan
  • For the curry: Finely slice the peppers and add into the curry paste to wilt them down once they have softened slightly
  • Add in the chopped tomatoes and bring up to a gently simmer and leave for ten minutes string lightly every few minutes
  • Drain and rinse the butter beans and chickpeas and then also add them into the curry
  • Finish with the coconut milk and again bring up to a gently simmer
  • Add in the spinach and wilt
  • Once the spinach has wilted the curry is done

Tips:

I recommend serving with cauliflower rice and the tomato and mango salsa from this course.

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Butterbean and Chickpea Curry

Vegan Chili-Not-Con-Carne with Baked Sweet Potato

vegan Chilli Con Carne Backed Sweet Potato recipe jay halford plant based cooking course

Recipe:

Vegan Chili Not Con Carne with Baked Sweet Potato

One of my favourite go-to one pots. Quick and easy to go in 30 minutes and can be made up in big batches to portion and freeze to.

Makes 10 Portions
Total Time: 1hr 30min
Plant based Cooking Course Jay Halford
Prep: 45min

Ingredients

Method

  • Pre heat the oven to 200c and place in to the oven the sweet potatoes and bake for 30-40 minutes depending on the size. Pierced the potatoes with a knife in a few places before they go into the oven.
  • Place a large thick based saucepan on to a medium heat with a little cold pressed rapeseed oil allow it to come up to heat
  • Fine chop the red onion, garlic, chili and ginger and place into the pan and allow it to sweat down for 4-5 minutes until they become soft. Stirring regularly
  • Season as you go with salt and pepper
  • Small dice the carrot, courgette and peppers and add them to the pan as well and continue to sweat these down with the lid on the pan for a further 10 minutes stirring regularly
  • Remove the lid and add all of the ground spices (cumin, coriander, smoked paprika and chili powder)
  • Add in the tomato puree to the veg and mix it so that it coats all of the contents of the pan
  • Add the chopped tomatoes after this and bring the pan up to a gently simmer and leave for 30 minutes
  • Finish the chili with kidney beans and chickpeas, drain and rinse them and stir into the pan with the chili. Then sir in the chopped fresh coriander.

Cauliflower Rice

vegan cauliflower rice recipe jay halford plant based cooking course

Recipe:

Cauliflower Rice

I love this recipe and I love how much it does resemble rice – it goes so well with a hot curry. Also, keeping it raw is what it’s all about. There are a lot of recipes out there that will tell you to cook cauliflower rice, but this recipe with coconut is the perfect texture and not soggy or wet at all.

Makes 8 Portions
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

Method

  • Prepare the cauliflower by removing the outer leaves from around the stem.
  • Remove each of the florets individually and discard the stem.
  • Grate the cauliflower using the finest side of the grater. Grate all of the florets
  • Add the cauliflower to a mixing bowl
  • Combining the desiccated coconut into it. This will keep it nice and dry and a grate texture
  • Finely chop the fresh coriander and add it to the mixing bowl.
  • Season with salt and add the nutritional yeast.
  • Mix with a spoon to combine well and serve as a part of a dish

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Cauliflower Rice

Tomato and Mango Salsa

vegan mango tomato salsa recipe jay halford plant based cooking course

Recipe:

Tomato and Mango Salsa

A real go to garnish – I use it with loads of things from veggie burgers to salads, sushi rolls and as a dip.

Makes 500g
Total Time: 15min

Ingredients

Method

  • Finely dice all of the tomatoes
  • Finely dice half of the red onion
  • Mince the two cloves of garlic and then peel and dice the fresh ginger
  • Remove the thick stalks from basil, fold it up into a tight pack to be able to finely chop it
  • Peel, prep and chop the fresh mango and add all of the ingredients to mixing bowl.

Equipment needed:

Tips:

Watch my video on the best way to prepare a mango.

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Tomato & Mango Salsa

Tahini and Lime Dressing

vegan Tahini and Lime Dressing jay halford plant based cooking course

Recipe:

Tahini and Lime Dressing

The perfect thick and creamy dressing for anything Asian inspired.

Makes 200ml
Total Time: 10min

Ingredients

Method

  • Crush and peel the clove of garlic,
  • Chop a 1/3 of the chilli
  • Cut and peel the small chunk of ginger
  • Add it all to the blender, along with the juice of the whole lime, the tahini, apple cider vinegar, tamari, coconut nectar, water and a pinch of salt and pepper.
  • Blend the ingredients at a high speed for about 60 seconds to combine
  • You may need to add a little more water at this stage depending upon the consistency of it and the consistency that you want

Equipment needed:

Additions:

Add coriander, lemongrass or some fresh herbs for a twist.

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Tahini & Lime Dressing

Salsa Verde

vegan salsa verde recipe jay halford plant based cooking course

Recipe:

Salsa Verde

A great dressing that will go amazingly with almost any salad in the world. Not just for salads either it can also be used for garnish and additions to dishes.

Makes: 200ml of Salsa
Total Time: 10min

Ingredients

Method

  • Finely chop the cloves of garlic
  • Fine dice the red onion and add to a mixing bowl with the garlic
  • Add the leaves from the thyme and finely chop all of the rest of the herbs (place them in a nice bundle to chop them fine, add them to the bowl along with the fine chopped capers.
  • Season with a pinch of salt and pepper then add the apple cider vinegar, rapeseed oil, water and dijon mustard
  • Place into the blender
  • Pulse to incorporate all of the ingredients, rather than blend, to achieve the right consistency.

Tips:

You want to keep a salsa verde fine but not pureed or completely blended smooth. I like it with a nice bit of texture and bite.

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Salsa Verde

Raspberry Chia Jam

vegan raspberry chia jam recipe jay halford plant based cooking course

Recipe:

Raspberry Chia Jam

Just like the real thing, this am recipe is super easy to make and can be used for garnishes or as a jam, I love to use it on desserts and cheesecakes

Makes 250g Jar
Total Time: 1hr
Plant based Cooking Course Jay Halford
Prep: 1hr
Storage: 6 days in fridge

Ingredients

Method

  • Add the raspberries the mixing a bowl along with the chia seeds, maple syrup, salt, vanilla paste and 100ml of water.
  • Then with a fork, mash the raspberries into the water to ensure the chia seeds don’t clump together to much in the liquid.
  • Squeeze in the lemon juice and mix everything well together.
  • Place in fridge for 20 minutes to allow the chia seeds to absorb the water and thicken.
  • Spoon into the storage jar if you are not using straight away

Equipment needed:

Small mixing bowl, a fork for mashing, storage jar

Top Tips:

This recipe can also be used with blueberries, strawberries and blackberries if you want to vary the flavours.

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Raspberry & Chia Jam

Baba Ghanoush

vegan baba ganoush recipe jay halford plant based cooking course

Recipe:

Baba Ghanoush

Baba Ghanoush is a traditional Syrian dish and a very common accompaniment to any mezze dish. It is traditionally made with tahini and a smokey flavour. I love to use baba ghanoush as a part of breakfast dishes or a snack with crudites and crackers.

Makes about 10 Portions (1tbsp per portion)
Total Time: 35min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Pre heat the oven to 200c
  • Trim the top off the aubergine then cut it lengthways down the middle opening it up facing the inside to the sky on the baking tray
  • Score the aubergine flesh diagonally this will help it cook all the way though
  • Drizzle with oil, season well with salt and pepper and bake for 25 minutes on 200c degrees.
  • Once cooked scrape out the inside flesh and place in to the bender with the garlic cloves, the bunch of fresh parsley (with the stalks), the tahini paste, lemon juice, a teaspoon of smoked paprika and a good pinch of salt and pepper.
  • Blend on full speed for 60 seconds until smooth
  • Serve

Equipment needed:

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Baba Ghanoush