fbpx
was successfully added to your cart.

Cart

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:

Download Recipe PDF

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.

Download Recipe PDF

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.

Download Recipe PDF

Homemade Noodles

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.

Download Recipe PDF

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:

Download Recipe PDF

Curry Roasted Cauliflower

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.

Download Recipe PDF

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:

Download Recipe PDF

Parsnip Crisps Garnish

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

Download Recipe PDF

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.

Download Recipe PDF

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.

Download Recipe PDF

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.

Download Recipe PDF

Salsa Verde

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:

Download Recipe PDF

Baba Ghanoush

Sweet Potato Fries

vegan sweet potato fries recipe jay halford plant based cooking course

Recipe:

Sweet Potato Fries

The best oven baked sweet potato fries! An awesome snack or as a healthier alternative to white potato chips as part of a dish.

Makes 4 Portions
Total Time: 35min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Pre heat the oven to 200c
  • Cut the sweet potatoes lengthways and cut into equal sized chip shaped slices and add place onto the baking tray.
  • Add the crushed cloves of garlic
  • Drizzle them with the cold pressed rapeseed oil and a sprinkling of smoked paprika
  • Season well with salt and pepper.
  • Give them a good mix to make sure that they are all coated with oil and seasoning
  • Place in to the oven for 25 minutes

Equipment needed:

Oven, Baking tray, Chopping board, Chef’s knife

Top Tips:

The thinner you cut the chips the crispier they will go. Cook for a bit longer if you do want them crispier.

Download Recipe PDF

Sweet Potato Fries