Need some last minute inspo for what to dish up tomorrow? Here are Lucy Cooksedge’s indulgent yet nourishing recipes to bring you plant-based joy over the festive period!
Use up any spare veggies with this simple, beautifully colourful festive main! Waste no part of your squash/pumpkin and toast the seeds with a little olive oil, salt and paprika.
1 squash/ pumpkin
1tbsp olive oil
Salt and pepper
1 pack mushrooms, chopped
6 cherry tomatoes, chopped
1 red onion, finely chopped
2 cloves garlic, finely chopped
2tbsp sesame oil
2 tbsp soy sauce
Any spare veggies- peppers, carrots and broccoli work well.
- Preheat the oven to 190•.
- Cut the squash in half and scoop out the seeds.
- Drizzle with olive oil, season and roast on a tray for around an hour, depending on the oven and the squash, until nicely browned.
- Add the sesame oil to a frying pan and fry the onion and garlic until the onion is translucent, before adding the mushrooms.
- After 2 minutes, add the tomatoes, soy sauce and remaining veggies, stirring frequently for 5 minutes.
- Once the squash is browned, scoop the filling into the middle of the squash and return it back to the oven for five minutes.
- Serve alongside veg and potatoes and enjoy!
Spiced Chai Plum Loaf
(Adapted from https://vanillacrunnch.com/vegan-chai-plum-cake/)
The scent of this rich, wintry, fruity delight will make your kitchen smell like a chai spiced dream.
3 large plums
1 cup plant-based milk
¼ cup coconut oil, melted
2 ¼ cups buckwheat flour
½ cup flaked almonds
½ cup maple syrup
¼ cup coconut sugar
2 bags chai tea
2 tsp baking powder
1 tsp bicarbonate of soda
1 tbsp cinnamon
2 tbsp vanilla extract
A dash of fresh pepper
1 tbsp apple cider vinegar
- Preheat the oven to 180•
- Grease and line a rectangular tin
In a mixing bowl, combine the flour, baking powder and baking soda
4. Add the cinnamon, cardamom, sea salt and pepper
5.Melt the coconut oil in a small pan, add the milk, maple syrup and vanilla extract
Cook on low heat and then pour in a glass with the two chai tea bags
6. After 8 minutes, remove the bags and add the liquid mixture to the bowl with the dry parts and combine
7. Add the apple cider and fastly incorporate into the dough
8. Pour dough into the tin decorate with sliced plums.
9.Drizzle all the coconut sugar over the cake
10. Bake for about 40 minutes or until a toothpick comes out clean
- Serve with plant-based custard and enjoy!
Adapted from happyskinkitchen (Instagram)
Whip out your festive cookie cutters and get creative with this nutritious twist on a holiday staple.
2 cups ground almonds
1 cup buckwheat, plain or oat flour
2 tbsp ground flax
1 tsp baking powder
8 tsp ground ginger
1 tsp allspice
1 tsp cinnamon
6 tbsp maple syrup
8 tbsp coconut oil
- Preheat the oven to 180• and sprinkle baking trays with flour.
- In a mixing bowl, combine the dry ingredients.
- Add the maple syrup and coconut oil to a saucepan and heat gently until melted.
- Add the syrup and oil to the mixing bowl and stir well to form a dough.
- Sprinkle a chopping board with flour and gently roll the dough, then cut out shapes.
- Place the shapes onto the baking tray and bake for 10 minutes.
Raw Vegan Gingerbread Cheesecake
Adapted from http://tuulia.co/raw-vegan-gingerbread-cake/
A creamy, nutty, absolute showstopper which absolutely deserves the time it takes to assemble! Decorate with whatever takes your fancy, I’d suggest fresh berries, shaved dark chocolate and crystallised ginger.
2 cups walnuts (or pecan nuts and/or almonds)
2 teaspoons Ceylon cinnamon
a pinch of sea salt
6-8 fresh dates, pitted
2 cups / 225g cashew nuts (soaked overnight)
1 (400ml / 14oz) can full-fat coconut milk (refrigerated overnight)
1/2 cup extra virgin coconut oil
3-5 tablespoons organic honey (or coconut syrup or maple syrup)
2 teaspoons cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.
2. Start by preparing the crust. Add walnuts, cinnamon and salt into a blender or a food processor and grind until it’s fine crumble. Cut the dates into smaller pieces and add in couple turns. Blend until you get a sticky dough. Line the bottom of a cake tin with baking paper and press the dough to the bottom of the cake tin. Place it in the freezer while making the filling.
3. Rinse the blender. Melt the coconut oil in a small saucepan on low heat until liquid. Drain and rinse the soaked cashews and add them into the blender. Open the coconut milk can and scoop out the white thick cream into the blender (don’t throw away the water left in the can). Add coconut oil, honey and spices and blend until smooth. If needed, add a bit of the coconut water left in the can to ease out the blending. Taste, and add sweetener or spices, if desired.
4. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
- Decorate and enjoy!