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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:

Download Recipe PDF

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

Buckwheat Berry Muffins

Buckwheat Berry Muffins Jay Halford plant based cooking course

Recipe:

Buckwheat Berry Muffins

These are a perfectly delicious breakfast-muffin with loads of berry goodness and a tasty, wheaty backdrop. 

Makes 12 muffins
Total Time: 42-46min
Plant based Cooking Course Jay Halford
Prep: 20min

Ingredients

To make homemade apple sauce:

Method

  • Preheat the oven to 165oc. 
  • Line a 12-cup muffin tray with silicone liners or use a nonstick or silicone muffin tray.
  • In a large measuring cup, use a fork or whisk to vigorously mix together the plant-based milk, flaxseeds, and vinegar. Mix it for about a minute, until it appears foamy and set aside.
  • In a medium mixing bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the centre and pour in the milk mixture. Add the applesauce, maple syrup or sweetener of your choice, and vanilla to the well and stir together. 
  • Incorporate the dry ingredients into the wet ingredients until the dry ingredients are moistened (do not overmix). Fold in the berries.
  • Fill each muffin cup three-quarters full and bake for 22 to 26 minutes, or until a knife inserted through the centre of a muffin comes out clean.
  • Let the muffins cool completely, about 20 minutes, then carefully run a knife around the edges of each muffin to remove them from the pan.

For the homemade apple sauce:

  • Peel and dice the apples and add to a small saucepan with the cinnamon, sugar and water. 
  • Bring to the boil and cook until the apples are soft and all the water has cooked off
  • Blend smooth and allow to cool before using for the muffins

Equipment needed:

Mixing bowl, whisk, muffin tin, oven, spoon

Top Tips:

If you can find wild blueberries, use them—they are perfect for muffins because they’re tiny and distribute evenly without making the muffin soggy.

If you use larger berries, like blackberries, slice them in half; otherwise they’ll be too large. If you use frozen berries, bake the muffins for 26 minutes.

If you use fresh, then 22 minutes should do it. Either way, check after 22 minutes to make sure you don’t overbake.

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Buckwheat Berry Muffins

French Toast with Caramelized Banana and Almond Butter

French Toast Jay Halford plant based cooking course

Recipe:

French Toast with Caramelized Banana and Almond Butter

This delicious vegan French toast recipe features a blend of bananas and almond milk to soak the bread and caramelized bananas as a topping. Give it a go for a slightly more indulgent breakfast, it’s a great weekend treat! I have also made my own almond butter for this as an additional topping. The recipe is in module 2 so why not give that a go too. You can always buy nut butter, but homemade is always best.

Makes 4 portions (2 slices per serving)
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

For the french toast:

For the caramelized bananas:

  • 4 medium bananas, thickly sliced on the diagonal
  • 50g coconut sugar

To serve:

Method

To make the french toast:

  • Set the oven to its lowest temperature or the “warm” setting.
  • To make the French toast, pour the milk, banana, maple syrup, vanilla, chia seeds, cinnamon, and salt into your blender and blast on high for about 30 seconds, until well combined. Pour the mixture into a large shallow baking dish and let rest for about 5 minutes to thicken slightly, the chia seeds will absorb the milk and thicken the mix. 
  • In batches, place slices of the bread in the baking dish and let soak on one side for 8 to 10 seconds. Flip the slices and let soak for another 8 to 10 seconds, until evenly moistened on both sides
  • In a large frying pan (that fits two slices of bread) or on a large griddle, over medium heat, warm 1 to 2 tablespoons of coconut oil per two slices of bread. (Resist the urge to use less coconut oil, or the bread won’t get crispy once it is fried) Add the bread and fry for 4 to 6 minutes on each side, until golden brown and crispy on the edges; you may need to add more coconut oil after you flip the bread. If cooking in batches, transfer the French toast to a lined baking sheet and place in the oven to keep warm and repeat to fry the remaining bread, adding more coconut oil to cook each batch.

To make the caramelized bananas:

  • While the last pieces of toast are cooking, make the caramelized bananas. Combine the banana slices and the coconut sugar in a large mixing bowl and stir the bananas until evenly coated with sugar.
  • In a skillet over medium-high heat, warm the coconut oil, add the coated bananas and fry for about 2 minutes on each side until nicely caramelized and golden brown.
  • Serve two slices of French toast on each plate, topped with one-quarter of the caramelized bananas and one-quarter of the crushed pecans. If desired, top with almond butter or peanut butter. 
  • Lastly, drizzle a little maple syrup over the toast and enjoy the treat! 

Equipment needed:

Chopping board, knife, blender, tray big enough to soak the bread, large frying pan, tongs, oven, small frying pan

Chickpea Omelette

vegan chickpea omelette jay halford plant based cooking course

Recipe:

Chickpea Omelette

This wonderful egg-free omelette is easy to make and is good for any time of the day.

It’s the best invention for a vegan/plant-based breakfast since sliced bread!  It’s vegan, gluten-free, soy-free, and of course egg-free, yet tastes surprisingly similar to an egg omelette!  If you haven’t cooked with chickpea flour yet, you have to try this recipe! This is a real simple one and actually easier to make than a normal omelette, have a play around with the fillings too, you can chop and change it as you wish, as long as you keep the batter the same anything will work for a filling. I served mine with cherry tomatoes and avocado slices which is awesome too!

Makes 4 big omelettes
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Combine the chickpea flour, black ground pepper, nutritional yeast, and baking soda in a small bowl. Add 250ml of water and stir with a whisk until the batter is smooth.
  • Heat a frying pan over medium heat. 
  • Thinly slice the red onion and garlic and slice the mushrooms and spring onions
  • Add a little oil and fry the red onion, garlic and mushroom until they start to soften. Then add the sliced spring onion and spinach
  •  When the spinach has wilted down, pour the batter into the pan as if making pancakes.
  • Cook on the first side for 3-4 minutes, you should see bubbles start to pop through the other side.
  • Flip the omelette. When the underside is browned, flip the omelette again, and cook the other side for a minute.
  • Serve your amazing Chickpea Omelet topped with tomatoes, spinach, salsa, avocado – play around and have fun with these toppings and mix it up!

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Chickpea Omelette

Caffeine and Tea

plant-based cooking course jay halford

Guide:

Caffeine and Tea

Few things can compare to the feeling you get when you drink a good hot coffee or tea. I like to say that whenever you drink something warm it’s like you’re having a hot shower on the inside. It’s just lush!

Coffee plays a major role in my life. I love it! I love how it smells, I love its bitterness, I love that it’s my first thing to have in the morning. However, I got to the point where I was drinking coffee at 5pm without even thinking about it. Because I had to practice what I preached, after a while of dismissing the fact that I had turned coffee into my go-to energy booster, I started drinking more juices and all was good. However, more recently, I learned about the Ayurvedic Teas and it made me pay attention.

Ayurvedic Teas are traditional herbal teas that are meant to help people attain health, wellness and vitality. They are something else, really! I tried blending different herbs myself, following Ayurvedic recipes and a couple of them stuck with me and are my go-to whenever I need a little boost. Kadha is my favourite one, it’s an ayurvedic immune-boosting drink which is made of Cardamom, Cinnamon, Ginger and Black pepper boiled in water for several minutes. It’s a strong delicious kick to the body, so good! And you can enjoy it from morning to evening, too.  The other one is a bit more pungent, but incredibly comforting. It’s the Ayurvedic Tea for Body Detox, great for digestion and best consumed before nighttime. All you need to do to enjoy a cup of this one is to add dry roasted fennel seeds, cumin seeds and coriander seeds to hot boiling water and let it brew for 10min. Carefully strain the tea afterwards and enjoy it while it’s warm.

Coffee plays a major role in my life. I love it! I love how it smells, I love its bitterness, I love that it’s my first thing to do in the morning. However, I got to the point where I was drinking coffee at 5pm without even thinking about it. Around the same time I learned about the Ayurvedic Teas and it made me pay attention to what I was doing.

plant-based cooking course jay halford

Ayurvedic Teas are traditional herbal teas that are meant to help people attain health, wellness and vitality. They are something else, really! I tried blending different herbs myself, following Ayurvedic recipes and a couple of them stuck with me and are my go-to whenever I need a little boost. Kadha is my favourite one, it’s an ayurvedic immune-boosting drink which is made of Cardamom, Cinnamon, Ginger and Black pepper boiled in water for several minutes. It’s a strong delicious kick to the body, so good! And you can enjoy it from morning to evening, too.  The other one is a bit more pungent, but incredibly comforting. It’s the Ayurvedic Tea for Body Detox, great for digestion and best consumed before nighttime. All you need to do to enjoy a cup of this one is to add dry roasted fennel seeds, cumin seeds and coriander seeds to hot boiling water and let it brew for 10min. Carefully strain the tea afterwards and enjoy it while it’s warm.

Dairy Alternatives

plant-based cooking course jay halford

Guide:

Dairy Alternatives

With so many plant and nut milk options nowadays, people are starting to turn away from dairy slowly, but surely. It’s getting more and more difficult to ignore the science backing up the fact that dairy products (especially processed dairy) have negative effects on the human body.

Remember the saying, “Drink a pint of milk before you go out drinking?”

It is absolutely true as it completely lines your stomach so that nothing can be absorbed by your body. This includes the good stuff that we want to absorb too, so drinking and eating dairy can block your bodies from receiving the goodness from the food you eat.

In all the fancy restaurants that I have worked in over the years, there is a CRAZY amount of dairy used and it has become second nature to cook with bottles of cream and blocks of butter. That needs to change in your cooking from home if you want to improve your health and the quality of food that YOU are eating.

Dairy is also extremely over-processed and can contain loads of unwanted ingredients and hormones from the animals that it comes from. Natural is always best with as little processing as possible.

In most of my recipes in this course, you will notice that I skip out dairy. This is a personal choice I made trying to test what other healthier options there are – as I found plenty, I decided to stick with it. 

More often than not I go with oat milk or coconut milk (unsweetened versions) but feel free to try them out and choose the one that best suits your taste buds. There are plenty of plant/nut milk recipes very easy to make at home, too. All the nut milk recipes are more or less the same, the only thing that differs is the kind of nuts you use. You can find a recipe for homemade almond milk on my website, to get yourself started.

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

Homemade Baked Beans

homemade baked beans jay halford plant based cooking course

Recipe:

Homemade Baked Beans

These are great on toast as a quick and easy breakfast, but of course you could use them in other ways too if you’ve not got much time in the mornings. They could be great as a part of a main dish too.

Makes 2 Portions
Total Time: 20min
Plant based Cooking Course Jay Halford
Prep: 10min

Ingredients

Method

  • Heat the oil in a saucepan
  • Add the finely diced onion and minced garlic
  • Cook over medium heat for 5 minutes until soft and translucent
  • Add the tomato purée, paprika, thyme, brown sugar and soy sauce, and cook for 5 more minutes
  • Add the beans and the tomato passata, and simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened and reduced a little
  • Season generously with black pepper – you probably won’t need any salt at all because of the soy sauce, but add it if you think it needs it
  • Serve warm on toast or as part of a main dish

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Homemade Baked Beans

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

Buckwheat and Cinnamon Pancakes

vegan pancakes jay halford plant based cooking course

Recipe:

Buckwheat and Cinnamon Pancakes

What better way to celebrate breakfast than with these amazingly healthy Buckwheat and Cinnamon Pancakes? Really quick and easy to make, they’re gluten free and vegan too.

Makes 2 servings
Total Time: 15mins

Ingredients

Method

  • Place all of the dry ingredients into a small mixing bowl.
  • Add in the fresh almond milk or KOKO coconut milk.
  • Whisk the mix together really well.
  • Leave it to stand for 5 minutes for the baking powder to react with the liquid. This will ensure the batter starts to thicken and it will also to help it rise, giving it that fluffy texture when it’s cooked.
  • Ladle the mix (one at a time) into a hot, nonstick frying pan. As long as your pan is nonstick, you won’t need any extra oil to cook the pancakes in.
  • Cook on one side until golden brown and you will notice bubbles coming through the other side.
  • Flip the pancakes over and cook for a further 2 minutes on this side.
  • Serve and garnish with a topping of your choice.

Equipment needed:

Additions:

I love to chop up a whole banana and top the pancakes, also adding a little coconut nectar and finally chopped pecans. Fresh berries are also great!

Download Recipe PDF

Buckwheat and Cinnamon Pancakes

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.

Download Recipe PDF

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.

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.

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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:

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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.

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Sweet Potato Fries

Vegan Sweetcorn Fritters

vegan sweetcorn fritters recipe jay halford plant based cooking course

Recipe:

Vegan Sweetcorn Fritters

Vegan sweetcorn fritters that are also gluten free and have a nice little kick of chili powder too them as well.

Makes: 8 Portions
Total Time: 25min
Plant based Cooking Course Jay Halford
Prep: 15min

Ingredients

Method

  • Have the flaxseed eggs pre made and ready to go when you being making the sweet corn fritters
  • Drain and rinse the tin of sweetcorn
  • Add the sweetcorn to the mixing bowl
  • Finely dice the red pepper and add it into mixing bowl.
  • Finely slice the spring onions
  • Mince the garlic add to mixing bowl with spring onions
  • Add in the flaxseed eggs and chickpea flour, mix it well to combine it
  • Add the baking powder, nutritional yeast, chili powder and whisk in the almond milk to achieve a batter consistency.
  • Season well with salt and pepper
  • Add half of the mix to a blender, reserve the other half in the mixing bowl, then mix both of the consistencies together back in the mixing bowl
  • Give the mix ten minutes to thicken slightly before starting to cook.
  • Use a good quality non stick frying pan
  • Get the frying pan on a high heat, add some cold pressed rapeseed oil and using a metal ring or cutter to keep its shape, add 3 tablespoons of the batter mixture to the pan.
  • Cook for 2 minutes on each side before adding to a preheated oven at 180 degrees for 10 minutes to crisp up and finish cooking throughout
  • Serve with guacamole and tomato and mango salsa.

Equipment needed:

Additions:

Serve your fritters with tomato salsa, guacamole, or parsnip crisps.

Download Recipe PDF

Vegan Sweetcorn Fritters

Homemade Almond Milk

Homemade Almond Milk Jay Halford Plant based Cooking Course

Recipe:

Homemade Almond Milk

Cartoned milk alternatives are ok but not even close to making your own, they tend to contain a very small percentage of actual nuts and have 99% of the time been cooked to preserve and improve shelf life. Making your own is the only way and its super easy too!

Makes 1.5litres
Total Time: 10min
Plant based Cooking Course Jay Halford
Prep: 12hr (soaking time)

Ingredients

Method

How do I activate my almonds?

Activating is something that I do to enhance the nutrients that you are getting out of your nuts and seeds. Its as simple as just soaking them in filtered water. This breaks down the nuts and makes them a lot easier for you body to digest. I soak hard nuts or nuts with shells overnight or as long as 24 hours and soft nuts like cashews for only 2-4 hours. When you soak nut they can start to ferment so before you use them make sure you drain them off and give them a quick rinse. Do not use any of the water that you have been soaking them in.

  • Activate your almonds by soaking your nuts
  • In a high speed blender place your almonds and water.
  • Blend on full speed for about 2 minutes to make sure that its as smooth as possible with as little bits in as possible.
  • Strain your milk through a really fine sieve or use a nut milk bag
  • Keep the pulp as you can use it for many things
  • Put your milk back into the blender
  • Add in your cinnamon, salt and coconut nectar
  • Blend again just for 10 seconds to incorporate the other ingredients
  • Drink and enjoy, or use for smoothies bases, in your tea and coffee and many many other things.

Download Recipe PDF

Almond Milk

Granola

homemade granola jay halford plant based cooking course

Recipe:

Granola

Granola is a great oats-based breakfast. This recipe is worked out to 75g portions so sticks to the 40g of oats recommended daily allowance. Granola is quite high in sugar so I wouldn’t recommend it for an everyday breakfast. Instead enjoy it as a once a week indulgence with some yogurt and berries.

Makes 1.5kg of dry granola (approx. 20 x 75g portions)
Total Time: 1hr 5min
Plant based Cooking Course Jay Halford
Prep: 20min

Ingredients

Method

  • Pre heat the oven to 140c
  • Firstly make the dry mix into a large mixing bowl.
  • Melt down the coconut oil by standing it in a bowl of warm water, this can take up to 10 minutes for it to fully melt so its a good idea to get it on first.
  • Roughly chop the almonds, pecan nuts, dates and add to a large mixing bowl with the oats, desiccated coconut, pumpkin and chia seeds, raisins and cinnamon.
  • Mix all of these together well in the bowl for the dry mix.
  • Pour in the coconut oil and coconut nectar to the mixing bowl
  • Getting hands in mix the coconut oil and syrup in trying to coats every single oats and seed.
  • Spread the mix evenly on a baking tray, or even between two, the thiner that it is on the trays the more evenly it will cook.
  • Add to a preheated oven at 140 degrees for 40-45 minutes, turning and swapping the tray around every 15 minutes and giving the granola a little mix to keep it cooking evenly.

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Granola

Guacamole

homemade vegan guacamole jay halford plant based cooking course

Recipe:

Guacamole

Guacamole – the King of Dips. A dish of mashed avocado mixed with onion, tomatoes, chilli peppers, and seasoning. Good for so many things, whether it be as a dip or on toast – Love Love Love! Use cucumbers, carrots, celery, or any other veggie as your dipping stick, and enjoy a healthy way to shovel this dip into your mouth.

Makes a sharing sized dipping bowl or avocado on toast for 6
Total Time: 10min

Ingredients

  • 1/2 a red onion
  • 2 whole salad tomatoes
  • The juice of 1 whole lime
  • A small handful sized bunch of coriander
  • 1 whole red chilli – deseeded if you don’t want it too spicy
  • 3 whole avocados
  • A pinch of pink Himalayan salt
  • A pinch of ground black pepper

Method

  • Finely dice the red onion, tomatoes, coriander and 1/2 of the red chili
  • Place all of this to the mixing bowl.
  • Squeeze the juice of one into the bowl using hands to catch any seeds that may fall in
  • Cut the 3 avocados in half lengthways working around the stone (watch the video lesson for tips on how to do this safely.
  • Remove the stone from the avocados and scoop the avocados out into the mixing bowl using a spoon
  • Mash avocado against the side of the bowl with a fork and combine it well with the other ingredients.
  • Place into the serving bowl
  • Garnish with red chili on the top

Top Tips:

Watch the video for tips on how to choose the perfect avocado.

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Guacamole

Hummus

vegan hummus recipe jay halford plant based cooking course

Recipe:

Hummus

If there is one thing I could learn and live off as a result of this course, this would be it. I love hummus so much, I could have it with almost anything. Be sure to give this a go and have a good play around with some different variations of it too.

Makes a good size dipping bowl
Total Time: 15min

Ingredients

Method

  • Place the chickpeas into the hight speed blender – a high speed blender is always my preference for hummus to get it as smooth as possible (a Nutribullet will work fine for this too) or alternatively if you have neither a food processor will work just won’t get it to the super smooth consistency that we want
  • Add all of the other ingredients to the blender and season well
  • Blend on full speed for 1-2 minutes until the hummus is super smooth
  • Serve and enjoy

Additions:

I love to play around with houmous and when creating new flavours there are so many options and things that work so well. Here are a few ideas:

Beetroot hummus – Roast one whole beetroot and add it into this recipe

Chilli hummus – Add cayenne pepper to this recipe. I will leave the quantity down to your preference

Adding tomato salsa to hummus like I have done here in this video lesson is also a huge winner.

Tips:

If you don’t have a high speed available to you and you are using a food processor, a good way to get your houmous smoother is to peel the chickpeas. It is a bit of a tedious job but is well worth it and will make all the difference.

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Houmous

Scrambled Tofu

vegan scrambled tofu jay halford plant based cooking course

Recipe:

Scrambled Tofu

Simple tofu scramble, a vegan alternative to scrambled eggs. It’s so easy to make, high in protein and only requires a few ingredients! I feel like scrambled tofu has got a bad rep for tasting bland and not all that exciting, don’t be put off trying this recipe – trust me it tastes awesome and I use it all the time.

Makes 4 servings
Total Time: 10mins
Plant based Cooking Course Jay Halford
Prep: 5mins

Ingredients

Method

  • Drizzle a small amount of rapeseed oil into a saucepan and bring it up to a medium heat
  • Finely dice the red pepper and finely slice the spring onion
  • Add minced garlic and thyme to the pan followed by the red pepper and spring onions
  • Add a pinch of salt, pepper and the tamari to season.
  • Add the whole pack of tofu draining slightly first followed by the turmeric and chilli powder, stir to combine with the whisk, breaking up the tofu into the mix to resemble scrambled eggs.
  • Cook it out for a few minutes and then serve