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Something different! Raw, vegan, blackberry cheesecake slices
11/2 cups of walnuts
1 cup of pitted dates
1/4 tsp of sea salt, divided in half
1 cup of blackberries
1 cup of cashews soaked in water for at least two hours …
A budding chef, Lily, aged 10 sent us this recipe for the cutest fairy cakes we’ve ever seen – watch out professional bakers!
220g Caster sugar,
300g Self raising flour,
200g Soft tofu,
3tsp baking powder,
2tsp Vanilla essence.
To celebrate the ever-popular ‘cupcake’, to encourage baking at home, with family, sharing skills or to support your local bakery, we’ve been asking our readers to offer a delightful recipe for you to try at home.
A Vegan Basil and Asparagus Tart recipe taken from the acclaimed cookbook ‘The Mystic Cookfire’ written by Veronika Robinson. It’s a perfect evening meal using asparagus which is in season in late spring / early summer months.
A Vegan wild garlic and spinach filo pie makes for an interesting meal using wild garlic. An abundant foraged food growing in woodland, often near Bluebells throughout April, May and June.
This risotto is as pleasing to the eye as is it to the palate. It includes an abundance of nutritious vegetables, health boosting coconut oil along with satisfying risotto rice. It makes a tasty supper and any leftovers can be served cold as a quick lunch. The dish is gluten and lactose free; vegan and vegetarian.