Super Simple Summer Mocktails

Summer is here so we’ve decided to celebrate with some show-stopping mocktails!

These delicious drinks are refreshing, super simple and of course alcohol free, but you could add a dash of booze if you’re in the mood to spice things up.

Easy to make and the perfect treat under the summer sun, you’ll love these mocktails. Happy holidays!

Each recipe makes 1 drink.

Mojito Mocktail

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Mojito Mocktail
Mojito Mocktail
Servings
1 cocktail
Ingredients
  • 1/2 lime (quartered into 4 wedges)
  • 2 tsp organic sugar
  • 10 mint leaves
  • ice cubes
  • soda water
Servings
1 cocktail
Ingredients
  • 1/2 lime (quartered into 4 wedges)
  • 2 tsp organic sugar
  • 10 mint leaves
  • ice cubes
  • soda water
Mojito Mocktail
Instructions
  1. Place the lime wedges and sugar in a serving glass and muddle until the juices have released from limes.
  2. Take 8 mint leaves, clap them in your hands to release their aroma, then run them around the rim of the glass. Place the mint leaves in the glass and muddle gently.
  3. Fill the glass with ice cubes and top with soda water.
  4. Stir the mocktail gently and decorate with 2 mint leaves.

Sex On The Beach Mocktail

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Sex On The Beach Mocktail
Sex On The Beach Mocktail
Servings
1 mocktail
Ingredients
  • 1 ripe peach
  • ice cubes
  • cranberry juice
  • orange juice
  • glace cherry (suitable for vegans)
Servings
1 mocktail
Ingredients
  • 1 ripe peach
  • ice cubes
  • cranberry juice
  • orange juice
  • glace cherry (suitable for vegans)
Sex On The Beach Mocktail
Instructions
  1. Place the peach in hot water for a few minutes to soften the skin, then peel.
  2. Cut the peach in half, remove the stone and place the flesh in a blender with a generous splash of water. Blend until smooth to make peach the puree.
  3. Fill a glass with ice then pour in the peach puree.
  4. Top with half cranberry juice and half orange juice, and decorate with a maraschino cherry and a slice of orange.

Blackberry Bramble Mocktail

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Blackberry Bramble Mocktail
Blackberry Bramble Mocktail
Servings
1 cocktail
Ingredients
  • 1/4 cup blackberries (plus one extra for garnish)
  • juice from 1/2 lemon (plus the peel for garnish)
  • 1 tsp agave syrup
  • ice cubes
  • ginger beer
  • soda water
Servings
1 cocktail
Ingredients
  • 1/4 cup blackberries (plus one extra for garnish)
  • juice from 1/2 lemon (plus the peel for garnish)
  • 1 tsp agave syrup
  • ice cubes
  • ginger beer
  • soda water
Blackberry Bramble Mocktail
Instructions
  1. Pour the blackberries, juice juice from the lemon and agave syrup in a glass and muddle until the blackberries have broken down.
  2. Fill glass with ice and top with half ginger beer, half soda water.
  3. Decorate with a blackberry and lemon peel.

Taco Ring

Taco Ring

We have to say, we’re so chuffed with how this recipe has turned out. Who knew making an awesome taco ring could be so easy?

We decided to use a sheet of puff pastry, which is cut into 16 triangles, but you can use dough already shaped into triangles, if this is easy to find in your local supermarket. Just be sure to check it’s vegan-friendly!

The taco seasoning is packed with spicy flavours. Remember, we like our recipes ever-so-slightly on the hot side, so dial the chili up or down, depending on how you like it.

Enjoy!

Taco Ring

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Taco Ring
Taco Ring
Servings
4-6 people
Ingredients
  • 1 white onion
  • 2 garlic cloves finely chopped
  • 150 g cooked sweetcorn
  • 400 g tinned kidney beans drained and rinsed
  • 250 g cherry tomatoes quartered
  • 300 g vegan puff pastry (or 16 crescent dough triangles)
  • 1 tbsp vegan milk
  • oil for frying
For the taco seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
Servings
4-6 people
Ingredients
  • 1 white onion
  • 2 garlic cloves finely chopped
  • 150 g cooked sweetcorn
  • 400 g tinned kidney beans drained and rinsed
  • 250 g cherry tomatoes quartered
  • 300 g vegan puff pastry (or 16 crescent dough triangles)
  • 1 tbsp vegan milk
  • oil for frying
For the taco seasoning
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
Taco Ring
Instructions
  1. Preheat oven to 220°C and line baking tray with greaseproof paper.
  2. Drizzle a little oil in a frying pan on a high heat and fry the onion for 5 minutes.
  3. Add the garlic and taco seasoning, and fry for a further 2 minutes.
  4. Next, add the kidney beans, sweetcorn and tomatoes, and cook on a medium heat for 10 minutes.
  5. If using a sheet of puff pastry, roll out the pastry horizontally and slice it in half vertically. Then, create 8 equal rectangles by making three horizontal slices, ensuring the spacing between each slice is equal.
  6. Create sixteen triangles of pastry by cutting each pastry rectangle in half diagonally.
  7. Arrange the pastry triangles in a circle alongside each other, ensuring the widest edges are at the centre and there is an overlap between the triangles. There should be a gap in the middle with a roughly 12cm diameter.
  8. Where the pastry triangles overlap, press down with your fingers to push the pastry into the middle, creating more surface area for the taco mix.
  9. Spoon the taco mixture on top of the pastry and build the mixture as high as possible.
  10. Bring the outer edges of each pastry triangle over the taco mix, tucking the pastry under itself.
  11. Brush the pastry with almond milk.
  12. Bake in the pre-heated oven for 12-14 minutes or until golden brown.
  13. Remove from oven, serve with cashew sour cream and decorate with your favourite salad.

Cashew Sour Cream Recipe

Ingredients:
1/2 cup cashews soaked
1/4 cup water
2 tsp vinegar
2 tbsp lemon juice

Method:
1. Soak cashews in hot water for 10 minutes, then drain.
2. Combine all ingredients in a blender until smooth.

Simple Sweet & Sour Veg

Simple Sweet & Sour

This classic Chinese dish is a hugely popular take-away, but have you ever considered making it from scratch at home?

The good news is it’s a lot easier than you might think!

Our recipe uses ingredients you probably already have tucked away in your kitchen cupboards. It’s packed with fresh sweetness and subtle sourness, the perfect combination.

Say no to take-aways, and have a go at this delicious homemade treat!

Sweet & Sour

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Simple Sweet & Sour
Simple Sweet & Sour
Servings
4 people
Ingredients
  • 1 head of cauliflower
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 white onion diced
  • 2 garlic cloves diced
  • large thumb of ginger grated
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp organic brown sugar
  • 3 tbsp tomato ketchup
  • 250 g fresh pineapple chunks
  • 200 ml pineapple juice
  • 1 tbsp cornstarch
  • 2 spring onions julienned
Servings
4 people
Ingredients
  • 1 head of cauliflower
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 white onion diced
  • 2 garlic cloves diced
  • large thumb of ginger grated
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 2 tbsp organic brown sugar
  • 3 tbsp tomato ketchup
  • 250 g fresh pineapple chunks
  • 200 ml pineapple juice
  • 1 tbsp cornstarch
  • 2 spring onions julienned
Simple Sweet & Sour
Instructions
  1. Rinse and drain the cauliflower. Then trim and discard the leaves and stems, and separate the cauliflower into small florets.
  2. Heat a little oil in a frying pan on a medium to high heat.
  3. Fry the garlic and ginger for one minute. Then add in the cauliflower and onion, and fry for a further 5 minutes.
  4. Add the red and green peppers and fry for 2 minutes.
  5. Add the soya sauce, vinegar, sugar, ketchup, pineapple chunks and pineapple juice, and simmer for 10 minutes.
  6. Stir in the cornstarch, making sure it is fully combined, and cook through for 2 minutes.
  7. Serve with rice and a sprinkle of spring onion.

Easy Dips 3 Ways

Easy Dips 3 Ways

We couldn’t decide on our favourite dip, so we thought to ourselves…why not list our top three in one go?

And here they are! Easy dips 3 ways:

Lemon & coriander hummus, tomato salsa and baba ganoush. All super easy, deliciously fresh and the perfect party dips.

We’ve tried to make these recipes as simple as possible, using traditional and easy to find ingredients that will take no time at all to prepare.

We’ve also made the quantities quite small, in case you want to enjoy the dips all to yourself! And we wouldn’t blame you…

Lemon & Coriander Hummus

Print Recipe
Lemon & Coriander Hummus
Lemon & Coriander Hummus
Servings
Ingredients
  • 250 g chickpeas cooked
  • 2 tbsp tahini
  • juice from 2 lemons
  • zest from 1 lemon
  • 4 tbsp olive oil
  • 1 garlic clove
  • large pinch of salt
  • large pinch of pepper
  • small handful of clinatro roughly chopped
Servings
Ingredients
  • 250 g chickpeas cooked
  • 2 tbsp tahini
  • juice from 2 lemons
  • zest from 1 lemon
  • 4 tbsp olive oil
  • 1 garlic clove
  • large pinch of salt
  • large pinch of pepper
  • small handful of clinatro roughly chopped
Lemon & Coriander Hummus
Instructions
  1. Place all ingredients except the cilantro in a food processor and process until smooth.
  2. Remove the blade from the food processor and stir in the cilantro.
  3. Transfer hummus to a serving bowl and top with a drizzle of olive oil and cilantro.

Tomato Salsa

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Tomato Salsa
Tomato Salsa
Servings
Ingredients
  • 3 large vine tomatoes finely diced
  • 1/2 red onion finely diced
  • 1 green chili sliced
  • 1 garlic clove diced
  • small handful of clinatro roughly chopped
  • juice from 1/2 lime
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of pepper
Servings
Ingredients
  • 3 large vine tomatoes finely diced
  • 1/2 red onion finely diced
  • 1 green chili sliced
  • 1 garlic clove diced
  • small handful of clinatro roughly chopped
  • juice from 1/2 lime
  • 1 tbsp olive oil
  • pinch of salt
  • pinch of pepper
Tomato Salsa
Instructions
  1. Combine all ingredients in a bowl.
  2. Transfer to serving dish and top with cilantro.

Baba Ganoush

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Baba Ganoush
Baba Ganoush
Servings
Ingredients
  • 3 aubergines
  • 1 tbsp tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves
  • pinch of salt
  • pinch of pepper
  • small handful of parsley
Servings
Ingredients
  • 3 aubergines
  • 1 tbsp tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 garlic cloves
  • pinch of salt
  • pinch of pepper
  • small handful of parsley
Baba Ganoush
Instructions
  1. Place aubergines on a baking tray and grill for 35 minutes turning occasionally.
  2. Remove aubergines from under the grill and leave to cool. Then trim the tops and remove the skins.
  3. Transfer aubergines to a sieve resting over a bowl. Then, using a fork, mash the aubergine to squeeze out as much water as possible.
  4. Transfer aubergine, garlic, lemon juice, tahini, olive oil, salt and pepper to a food processor and blend until smooth.
  5. Remove the blade from the food processor and stir in the parsley.
  6. Transfer to serving bowl and top with a drizzle of olive oil and parsley.

Epic Peanut Butter & Chocolate Lava Cake

Epic Lava Cake

That’s right…we’ve made a lava cake!

Epic, right?

The best bit is there’ll be more than enough to go around so you can share this epic lava cake with all your friends (if you’re feeling generous).

This recipe combines two of our guilty pleasures: peanut butter and chocolate.

For simplicity, we use vegan-friendly chocolate chips to make the sauce, which you can find at most local supermarkets.

Who knew vegan food could be so indulgent? Enjoy!

Epic Lava Cake

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Epic Lava Cake
Epic Lava Cake
Servings
12 people
Ingredients
For the cake
  • 200 g vegan butter (plus a little extra for greasing the cake tin)
  • 200 g white sugar
  • 200 g plain flour
  • 80 g cocoa powder (plus a little extra for dusting the cake tin)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp almond milk
  • 1 can chickpeas (aquafaba only)
For the chocolate sauce
  • 1/4 cup nut milk
  • 1/2 cup chocolate chips (suitable for vegans)
For the peanut sauce
  • 200 ml nut milk
  • 3/4 cup peanut butter
Servings
12 people
Ingredients
For the cake
  • 200 g vegan butter (plus a little extra for greasing the cake tin)
  • 200 g white sugar
  • 200 g plain flour
  • 80 g cocoa powder (plus a little extra for dusting the cake tin)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 3 tbsp almond milk
  • 1 can chickpeas (aquafaba only)
For the chocolate sauce
  • 1/4 cup nut milk
  • 1/2 cup chocolate chips (suitable for vegans)
For the peanut sauce
  • 200 ml nut milk
  • 3/4 cup peanut butter
Epic Lava Cake
Instructions
  1. Preheat oven to 180°C. Generously grease the baking tin with vegan butter and dust with cocoa powder.
  2. In a mixing bowl, cream the butter and sugar together for a few minutes with a wooden spoon until light and fluffy.
  3. Sieve the flour and cocoa powder into the mixing bowl, then add the salt and baking powder.
  4. Next, strain the chickpeas and capture the aquafaba (juice) in a separate bowl. Then add the aquafaba, milk and vanilla extract to the mixing bowl, and mix with the other cake ingredients until well combined.
  5. Pour the cake mix into a bundt tin, making sure the mix is evenly distributed in the tin. Bake for 35 minutes, or until a knife inserted into the cake comes out clean.
  6. Take the cake out of the oven and leave it to cool for at least 30 minutes.
  7. Meanwhile, prepare the lava by mixing together the peanut butter sauce (add more milk if the mix is too thick). Then heat the chocolate sauce ingredients on a low heat until fully melted.
  8. Turn out the cake and pour the peanut butter sauce over the top, drizzling over the sides and filling the hole in the centre. Repeat with the chocolate sauce.
Recipe Notes

You will also need a bundt cake tin.

Teriyaki Baby Aubergines and Edamame Quinoa by Mindful Chef

Aubergine Teriyaki by Mindful Chef

Have you heard about Mindful Chef?

When we first discovered their awesome vegan range, we were blown away. We decided we had to get in touch to find out if we could recreate one of their amazing recipes ourselves.

And voila!

They recommended we try this delicious teriyaki baby aubergines and edamame quinoa. Fresh, tasty and packed with goodness, this recipe is a real show stopper!

Mindful Chef make healthy eating easy, with all the ingredients you need for delicious meals delivered right to your door.

Find recipes including this one and get 10% off your first order with this link: 10% off at mindfulchef.com.

Aubergine Teriyaki by Mindful Chef

Print Recipe
Teriyaki Baby Aubergines and Edamame Quinoa by Mindful Chef
Aubergine Teriyaki by Mindful Chef
Servings
2 people
Ingredients
  • 1 lime
  • 1 pak choi
  • 1 red chili
  • 1 tbsp maple syrup
  • 210 g edamame beans (drained)
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tbsp tamari
  • 2 baby aubergines
  • 4 cm fresh ginger
  • 80 g kale
  • 80 g quiona
Servings
2 people
Ingredients
  • 1 lime
  • 1 pak choi
  • 1 red chili
  • 1 tbsp maple syrup
  • 210 g edamame beans (drained)
  • 2 garlic cloves
  • 2 tbsp oil
  • 2 tbsp tamari
  • 2 baby aubergines
  • 4 cm fresh ginger
  • 80 g kale
  • 80 g quiona
Aubergine Teriyaki by Mindful Chef
Instructions
  1. Preheat the oven to 200C/gas mark 6 and boil a kettle. Roughly chop the kale and slice the end off the pak choi to separate the leaves. Slice the baby aubergines in half lengthways.
  2. To make the teriyaki sauce; peel and grate the ginger and garlic. Place in a bowl with the maple syrup, tamari and the juice from the lime.
  3. Drain and rinse the edamame beans. Rinse the quinoa and place in a saucepan with 400ml boiling water. Simmer for 10 mins, then add the edamame beans and simmer for a further 5 mins.
  4. Drizzle the pak choi leaves with 1/2 tbsp oil. Preheat a griddle pan to a medium heat and cook the pak choi for 2-3 mins until wilted. Remove and keep warm. Then drizzle 1 tbsp oil over the aubergine halves and add to the same pan on a medium heat for 10 mins, turning occasionally until softened and slightly charred. In the final 2 mins, brush the aubergines with half of the teriyaki sauce.
  5. Meanwhile, place the kale on a baking tray, drizzle over 1/2 tbsp oil and place in the oven for 5-10 mins, until turning golden and crispy.
  6. Finely slice the red chilli. Drain the quinoa and beans and mix in the crispy kale, pak choi and remaining teriyaki sauce.
  7. Spoon the edamame quinoa onto two warm plates, top with the chargrilled aubergines and sprinkle over the red chili slices..

#SoVegan