VEGAN Archives - Liberation Nuts
PUMPKIN PIE PARFAIT With COCONUT WHIP

PUMPKIN PIE PARFAIT With COCONUT WHIP

This frosty parfait contains layers of thick and luxurious pumpkin pie smoothie, fluffy coconut cream, and crunchy granola. Cinnamon stick optional! This decadent breakfast/dessert/snack is loaded with vitamin A, iron, and fibre! Total time is for blending and assembling the parfait, it doesn’t include extra time for freezing pumpkin.

Chestnut and Butter Bean Wellington

Chestnut and Butter Bean Wellington

This recipe was originally created by the Vegetarian Society.   “Wrapped in golden pastry, this vegan Chestnut and Butter Bean Wellington is packed with flavour.” Serves: 4-6 Preparation: 25 mins Cooking: 1 hour 15 mins Ingredients For the pastry: 500g vegan puff or shortcrust pastry, in a block Flour, for rolling out   For the inner filling: 50g sun-dried tomatoes (oil reserved), drained and chopped 1 onion, chopped 300g cooked chestnuts, mashed 400g tin butter beans, drained and mashed 2 tsp fresh thyme leaves, chopped 50g ready-to-eat prunes, chopped 1 tsp mild curry powder 100g chopped mixed nuts Salt and pepper   For the outer filling: 400g mixed mushrooms, chopped 2 cloves garlic, finely chopped 2 tsp soy sauce 200g frozen spinach 1 lemon, juice and ½ zest only  To glaze: 2 tbsp soya milk   Method 1. Preheat the oven to 180°C/gas mark 4. Roll out the pastry on a lightly floured surface to a rectangle measuring 40cm x 30cm. Cover and refrigerate until needed. 2. To make the inner filling, heat a little of the sun-dried tomato oil (save some for later) in your largest frying pan and gently fry the onion for 5 minutes. Add the remaining inner filling ingredients, except the seasoning, and cook for another 10 minutes over a low heat, stirring often. The mixture should be fairly dry and hold together. Season to taste and set aside to cool. 3. To make the outer filling, use the rest of the tomato oil to fry the mushrooms and garlic for 5 minutes. Add the soy sauce, spinach, the lemon zest and juice. Cook for...
Fiona Kirk – Creole-Style Banana Rice Salad

Fiona Kirk – Creole-Style Banana Rice Salad

Sweet, sour, spicy, colourful and great on its own or alongside roast chicken, fish or a light curry. It also works very well with kiwi, apricots, black grapes and pistachios or cashew nuts in place of the banana, pineapple, green grapes and walnuts/almonds

Emiko Davies – Watermelon Pudding

Emiko Davies – Watermelon Pudding

Made with a simple preparation, this pudding [Gelo d’Anguria] relies only on three main ingredients: fresh watermelon juice, cornstarch, and sugar. The result is a slightly wobbly but set pudding to eat by the spoonful. It’s quite similar to lemon curd or panna cotta in consistency but tastes fresh and delicate.

Gena Hamshaw – Yam and Peanut Stew with Kale

Gena Hamshaw – Yam and Peanut Stew with Kale

Rich, nutrient dense, sweet, savoury, and spicy, this stew is the ideal winter comfort food. Garnish with green onions and crushed roasted and salted peanuts for an extra kick!