Traffic Light Dips

Traffic Light Dips

One of the best things about being vegan is meeting like-minded people and sharing exciting ideas, recipes and lessons on how to live healthier, happier lives.

It’s something we hadn’t really considered when we decided to go vegan, but over the past 18 months we’ve had the pleasure of meeting some truly inspirational people and collaborating with others in the vegan community always gives us a real buzz.

Sarah at Made In Hackney is one of these people. Made In Hackney is a charity and vegan community kitchen which believes “everyone should have access to healthy, affordable food that’s good for people and planet”.

Living in London ourselves, this is a local cause we really believe in. In fact, they’re crowdfunding right now to raise £85K so they can help 10,000 people over the next five years attend their life changing cookery courses.

The crowdfunder ends on 27th November and you can donate here. What’s more, there are some amazing rewards for anyone who donates.

We invited Sarah to the So Vegan kitchen to film her awesome recipes for Traffic Light Dips. Not only is Sarah an inspirational leader in the vegan community, she’s also a fantastic cook! These dips are vibrant, fresh and they really look the part.

Print Recipe
Traffic Light Dips
Traffic Light Dips
Servings
3 large dips
Ingredients
Green: Pea & Mint Dip
  • 250 g frozen peas
  • handful of baby spinach
  • 2 tbsp olive oil
  • 1 lemon (juice only)
  • pinch of salt
  • 2 tbsp mint leaves chopped
Amber: Turmeric Hummus
  • 1 x 425 g canned chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove diced
  • 1 tsp fresh ginger grated
  • 1/2 lemon (juice only)
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
Red: Tomato Cream Cheese
  • 12 baby tomatoes
  • 4 sweet red peppers
  • 100 g vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper to taste
  • olive oil
Servings
3 large dips
Ingredients
Green: Pea & Mint Dip
  • 250 g frozen peas
  • handful of baby spinach
  • 2 tbsp olive oil
  • 1 lemon (juice only)
  • pinch of salt
  • 2 tbsp mint leaves chopped
Amber: Turmeric Hummus
  • 1 x 425 g canned chickpeas drained and rinsed
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 1 garlic clove diced
  • 1 tsp fresh ginger grated
  • 1/2 lemon (juice only)
  • 1/4 tsp ground turmeric
  • 1/4 tsp salt
Red: Tomato Cream Cheese
  • 12 baby tomatoes
  • 4 sweet red peppers
  • 100 g vegan cream cheese
  • 1 tbsp tomato paste
  • 1/2 tbsp apple cider vinegar
  • salt and pepper to taste
  • olive oil
Traffic Light Dips
Instructions
Green: Pea & Mint Dip
  1. Put the peas in a large bowl and pour over boiling water. Leave to stand for 5-10 minutes.
  2. Drain the peas then transfer to a food processor. Add the lemon juice, olive oil, salt, mint leaves and pulse lightly until you get a chunky consistency.
  3. Transfer to a bowl to serve.
Amber: Turmeric Hummus
  1. Add all ingredients to a blender and blend until smooth.
  2. Transfer to a bowl to serve.
Red: Tomato Cream Cheese
  1. Preheat oven to 200°C.
  2. Trim and deseed the peppers. Then cut into strips.
  3. Transfer the sliced peppers to a baking tray and add the tomatoes. Coat with a small amount of olive oil, then roast in preheated oven for 12 minutes.
  4. Remove the roasted veggies from the oven and blend in a blender with the remaining ingredients.
  5. Transfer to a bowl to serve.

Lazy Sweet Potato Burritos

Lazy Sweet Potato Burrito

There’s a lot to love about this sweet potato burrito. It’s sweet, spicy and it’ll probably fill you up for the entire day! But the best thing about our recipe is the fact it’s super easy.

One of the most frustrating things about making a traditional burrito is you’re left with half a dozen or so pots and pans to clean up! So we decided to come up with our ‘lazy’ version.

Most of the ingredients are baked in one tray so it’s no fuss and really easy-to-follow and there’s still tons of flavour packed into the burrito.

If you’re looking for a recipe for cashew sour cream, we have you covered over on our famous Taco Ring recipe here.

Enjoy! Roxy & Ben

Lazy Sweet Potato Burrito

Print Recipe
Lazy Sweet Potato Burritos
Lazy Sweet Potato Burrito
Servings
4 large burritos
Ingredients
  • 1/2 cup brown rice
  • 1 sweet potato diced
  • 2 red peppers sliced
  • 1 x 400 g tinned black beans (drained and rinsed)
  • 100 g kale sliced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • pinch of salt
For serving
  • 4 large tortillas
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 1 avocado sliced
  • 1 lime (juice only)
  • Cashew sour cream
  • hot suace
  • handful of coriander
Servings
4 large burritos
Ingredients
  • 1/2 cup brown rice
  • 1 sweet potato diced
  • 2 red peppers sliced
  • 1 x 400 g tinned black beans (drained and rinsed)
  • 100 g kale sliced
  • 3 tbsp olive oil
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • pinch of salt
For serving
  • 4 large tortillas
  • 2 tomatoes diced
  • 1/2 red onion diced
  • 1 avocado sliced
  • 1 lime (juice only)
  • Cashew sour cream
  • hot suace
  • handful of coriander
Lazy Sweet Potato Burrito
Instructions
  1. Preheat oven to 200°C.
  2. Cook the rice according to the packet instructions.
  3. Transfer the sweet potato, peppers and black beans to a large baking tray. Then season with the cumin, paprika, cayenne pepper, salt and drizzle with 2 tbsp of olive oil. Mix together with hands. Bake in the oven for 15 minutes.
  4. Remove the tray from the oven and add the kale. Season with a pinch of salt and a tbsp of olive oil, and rub through with your hands. Bake in the oven for a further 5 minutes.
  5. Meanwhile, wrap the tortillas in kitchen foil and warm them up in the oven for a few minutes.
  6. To build the burrito, take one tortilla and add a couple of tablespoons of rice, black beans, sweet potato, red pepper and a handful of kale in the middle. Then top with a sprinkling of tomatoes, red onion, and a few slices of avocado. Finish with a squeeze of lime juice, a sprinkling of coriander leaves and a generous helping of cashew sour cream and hot sauce.
  7. Wrap the burrito, then tuck it in.
  8. Repeat steps 6 and 7 with the remaining ingredients.

Pumpkin Punch

Pumpkin Punch

Happy Halloween everyone! Here’s our new pumpkin punch recipe just in time for the festive celebrations.

We serve our punch in a large pumpkin to make it extra special, but you can serve it in whatever you fancy.

You can find canned pumpkin puree in most supermarkets or you can make your own. Simply peel and deseed a small pumpkin, dice it into chunks, boil until soft then blend or mash. It’s that easy.

Enjoy, Roxy & Ben.

Print Recipe
Pumpkin Punch
Pumpkin Punch
Servings
14 double servings
Ingredients
  • 425 g pumpkin puree
  • 700 ml spiced rum
  • 1 litre orange juice
  • 3 tbsp maple syrup
  • juice of 2 lemons
  • 2 cinnamon sticks
  • 2 oranges sliced
  • 1 apple diced
  • 4 handfuls of ice
  • nutmeg for serving
  • 1 large pumpkin for serving
Servings
14 double servings
Ingredients
  • 425 g pumpkin puree
  • 700 ml spiced rum
  • 1 litre orange juice
  • 3 tbsp maple syrup
  • juice of 2 lemons
  • 2 cinnamon sticks
  • 2 oranges sliced
  • 1 apple diced
  • 4 handfuls of ice
  • nutmeg for serving
  • 1 large pumpkin for serving
Pumpkin Punch
Instructions
  1. Toast the cinnamon sticks in a frying pan on a medium heat for 3 minutes.
  2. Use a sharp knife to cut the top off the pumpkin to create a lid.
  3. Next, prepare the pumpkin by using your hands to remove as many seeds as possible. Then use a spoon or an ice cream scoop to scrape down the sides to remove the loose flesh.
  4. Add the pumpkin puree, spiced rum, orange juice, juice of 2 lemons, maple syrup, and cinnamon sticks into the pumpkin and stir to combine.
  5. Add the orange and apple pieces, then finally add the ice.
  6. Use a ladle to pour the punch into glasses and grate nutmeg on top to serve.

Creamy Avocado Pasta

This creamy avocado pasta is so simple. We wanted to make it as straightforward as possible so we reduced as many steps as we could, while making sure there’s still tons of flavour.

We often turn to this recipe, or variations of it, after a tiring day at work. The sort of day when you return home and you don’t have the patience to spend hours in the kitchen.

The creamy avocado sauce is lovely and fresh, which is packed with lots of healthy fats and oils. The garlic is great for the immune system, while the asparagus and peas have lots of vitamins.

And we really encourage you to put your on twist on this recipe. Depending what’s in season where you live, try boiling a variation of vegetables in the pasta. Sometimes we add a small amount of chili to the sauce to give it a tiny kick!

Let us know what you think,

Roxy & Ben

Creamy Avocado Pasta

Print Recipe
Creamy Avocado Pasta
Servings
4 people
Ingredients
  • 320 g conchiglie pasta
  • 2 cups frozen peas
  • 250 g asparagus sliced into 1” pieces
  • 1 ripe avocado peeled and deseeded
  • 2 garlic cloves
  • juice from half a lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 120 ml dairy-free milk
  • small handful of pine nuts
  • small handful of basil leaves
Servings
4 people
Ingredients
  • 320 g conchiglie pasta
  • 2 cups frozen peas
  • 250 g asparagus sliced into 1” pieces
  • 1 ripe avocado peeled and deseeded
  • 2 garlic cloves
  • juice from half a lemon
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • 120 ml dairy-free milk
  • small handful of pine nuts
  • small handful of basil leaves
Instructions
  1. Cook the pasta as per packet instructions. In the last 3 minutes add the asparagus and peas, and simmer until the asparagus starts to go a little soft.
  2. Meanwhile, make the creamy sauce by blending the avocado, garlic cloves, lemon juice, tahini, olive oil and dairy-free milk until smooth.
  3. Remove pasta from the hob and drain.
  4. Pour the creamy avocado sauce onto the pasta and stir to combine. Then season with salt and pepper to taste, and stir again to combine.
  5. Serve the creamy avocado pasta with a sprinkling of pine nuts and chopped basil.

Mighty Vegan Meatballs

Mighty Meatballs

This recipe is supported by Tideford Organics

So where do we begin with these mighty vegan meatballs? Well for a start we’re really, really excited about sharing this recipe with you guys!

We kept testing and testing (and testing!) this recipe until we were absolutely certain we’d found the perfect blend of flavours and textures.

The meatballs are lovely and crisp on the outside but moist on the inside, and we’ve packed them with tons of herbs and seasoning so every bite is as satisfying as the last!

For the sauce, we decided to use red wine (ideally dry) to give the sauce lots of depth, which balances really well with the delicious Tideford Organics Tomato & Basil Sauce.

For serving, we recommend preparing a lovely, smooth mashed potato and garnishing with chopped basil. Oh, and what’s more is this recipe is entirely gluten-free!

You can find out where to buy the Tideford Organics range here.

Enjoy!

Roxy & Ben

Mighty Meatballs

Print Recipe
Mighty 'Meatballs'
Mighty Meatballs
Servings
3-4 people
Ingredients
For the 'meatballs'
  • 1 x 400 g tinned red kidney beans (drained and rinsed)
  • 1/2 red onion roughly chopped
  • 2 garlic cloves
  • 35 g oats
  • 30 g walnuts
  • 4 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • small handful of fresh basil
For the sauce
  • 1/2 red onion sliced
  • 1 carrot diced
  • 120 ml vegan red wine
  • 120 ml vegetable stock
  • 300 g Tideford Organics Tomato & Basil Sauce
  • oil for frying
Servings
3-4 people
Ingredients
For the 'meatballs'
  • 1 x 400 g tinned red kidney beans (drained and rinsed)
  • 1/2 red onion roughly chopped
  • 2 garlic cloves
  • 35 g oats
  • 30 g walnuts
  • 4 tbsp nutritional yeast
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • small handful of fresh basil
For the sauce
  • 1/2 red onion sliced
  • 1 carrot diced
  • 120 ml vegan red wine
  • 120 ml vegetable stock
  • 300 g Tideford Organics Tomato & Basil Sauce
  • oil for frying
Mighty Meatballs
Instructions
  1. Preheat the oven to 200°C and line a baking tray with greaseproof paper unless you’re using a non stick tray.
  2. Add the meatball ingredients to a food processor and process the ingredients together until the mixture reaches a rough consistency, ensuring some larger pieces remain. It’s really important you avoid processing the ingredients for too long, otherwise the meatballs will turn into a mush!
  3. Take roughly a tbsp of the mixture in your hand and roll it into a ball, then place it on the baking tray. Repeat until all the mixture has been used up and you’re left with 12 balls.
  4. Transfer the baking tray to the oven and bake the balls for 20 minutes.
  5. Meanwhile, prepare the sauce by first adding a little oil to a frying pan on a medium heat. When the oil is hot, add the red onion and fry for 3 minutes. Then add the carrot and fry for a further 3 minutes, stirring occasionally.
  6. Next, add the wine to the pan and simmer on a low heat for 5 minutes.
  7. Then add the vegetable stock, Tideford Organics Tomato & Basil Sauce, and finally add the meatballs to the pan. Simmer for 10-12 minutes, or until the sauce has started to thicken.
  8. Remove the pan from the hob and serve. We recommend serving with mashed potato and a sprinkle of basil. Enjoy!

About Tideford Organics

Since 1996, Tideford have been making delicious homemade-style soups and sauces in their Devon kitchen. Twenty years later, their love affair with vegetables has taken on a new level, with their exciting re-launch in September 2016 as the first dedicated organic vegan brand to launch on the UK market.

Learn more about the Tideford Organics range at tidefordorganics.com.

Twix Tart

Twix Tart

Who knew making a twix tart could be so easy?

We love the simplicity of this recipe. The shortcrust base uses only three ingredients, then all that’s left is creating the layers and refrigerating the tart until everything is set.

In case you’re wondering, blind baking the shortcrust using greaseproof paper and a small handful of rice will help prevent the middle of the base rising in the oven.

We decided to top the tart with desiccated coconut. But you can experiment with your favourite toppings, like pistachio nuts or raspberries.

Also, don’t forget to look closely at the labels when you shop for granulated sugar and dark chocolate. Not all brands are vegan-friendly.

Enjoy!

Roxy & Ben

Twix Tart

Print Recipe
Twix Tart
Twix Tart
Servings
8 people
Ingredients
For the shortcrust base
  • 65 g granulated sugar
  • 130 g vegan margarine
  • 200 g plain flour
For the caramel layer
  • 6 tbsp almond butter
  • 3 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
For the chocolate layer
  • 100 g dark chocolate
  • 1 tbsp coconut oil
Toppings
  • handful of desiccated coconut
Servings
8 people
Ingredients
For the shortcrust base
  • 65 g granulated sugar
  • 130 g vegan margarine
  • 200 g plain flour
For the caramel layer
  • 6 tbsp almond butter
  • 3 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 tsp vanilla extract
For the chocolate layer
  • 100 g dark chocolate
  • 1 tbsp coconut oil
Toppings
  • handful of desiccated coconut
Twix Tart
Instructions
  1. Preheat oven to 180°C.
  2. Cream the margarine and sugar together in a mixing bowl, then stir in flour and mix everything together with a spoon. Next, use your hands to bring the dough together fully.
  3. Use a rolling pin to roll out the dough into a circle on a well-floured surface. You can use the tart tin to measure if the circle is big enough. The dough should be roughly one cm larger than the tart tin.
  4. Transfer the dough to the tart tin and use fingers to push the dough against the sides of the tin. Cut off any excess dough that hangs over the tin.
  5. Prick the base of the dough 4 or 5 times with a fork and line the top with greaseproof paper. Then sprinkle a small handful of rice in the middle of the tin. This will help prevent the dough rising in the middle.
  6. Bake in a preheated oven for 50 mins, then leave to cool for ten minutes.
  7. Meanwhile, prepare the caramel layer by mixing the almond butter, maple syrup, coconut oil and vanilla in a bowl.
  8. Once the base is cool, pour the mixture into the tart tin on top of the base and refrigerate the tin while you prepare the chocolate layer.
  9. Add a little hot water to a pan over a low-to-medium heat, and melt the chocolate and coconut oil together in a heatproof bowl.
  10. Pour the chocolate layer on top of the caramel layer, making sure you cover as much of the tart as possible with dark chocolate. Don’t worry if the chocolate begins to pour over the edges. We think this looks pretty cool!
  11. Leave to cool, then pop in a refrigerator for 1 hour or until the chocolate has set.
  12. Sprinkle with desiccated coconut and cut into slices to serve.
Recipe Notes

You will need a 20cm tart tin.