Linguine stirred through sweet roasted leeks and smokey meat free bacon lardons in a rich dairy free sauce. This recipe is easy to make and comes together in just 30 minutes. I realise that mock meats aren’t for everyone, so if you’re not a fan, try replacing them with the same amount of diced smoked… Continue reading Roasted Leek & Lardon Linguine
Category: Recipe
Butter Bean Salad
A delicious mix of cucumber, tomato, spring onion, salad leaves, black olives, dairy free cheese and butter beans, in a light herby dressing. This combines a variety of flavours, textures and colours, which I always find the most appealing when it comes to salads. I find that these dried and cooked butter beans have a… Continue reading Butter Bean Salad
Vegan Nacho Cheese Dip
A deliciously cheesy, spicy, nacho cheese dip that you can eat with tortilla chips or pour on top of nachos. Before I went vegan I used to quite like the nacho cheese dip by Doritos, but as it contains milk and egg it’s not suitable for vegans. So I wanted to make my own vegan… Continue reading Vegan Nacho Cheese Dip
Blackberry & Vanilla Milkshake
A fruity, creamy, ice cold milkshake that’s a good source of protein, and a tasty way to cool off in the heat. Freezing the blackberries chills this milkshake down without needing to add any ice. It also means that you don’t need a high speed blender to make it. I’ve been enjoying picking blackberries lately,… Continue reading Blackberry & Vanilla Milkshake
Roasted Vegetable & Chickpea Bulgur Wheat Salad
This combines roasted leeks, cherry tomatoes & red pepper, along with chickpeas, spring onion, bulgur wheat and mixed salad leaves. The roasted vegetables add a lovely natural sweetness to this salad. It would be great as a side dish, either warm or chilled, and would go well with all sorts of things. It would also… Continue reading Roasted Vegetable & Chickpea Bulgur Wheat Salad
Jalapeño & Lime Houmous
A deliciously creamy houmous, with a spicy warmth from pickled jalapeños, and a little citrus sweetness from the lime. This copycat recipe of shop bought jalapeño houmous is easy to make and much cheaper too, especially if you use dried chickpeas. Lately, I’ve been soaking my chickpeas with bicarbonate of soda, which really cuts down… Continue reading Jalapeño & Lime Houmous
Rocket & Pistachio Pesto
Rocket & pistachio pesto, with garlic, basil and dairy free truffle parmesan cheese. This is a vibrant, fresh pesto, with a deep nuttiness from the pistachios. I love making pesto with rocket, as it gives the pesto a delicious peppery flavour. This pesto would work well with hot or cold pasta, as well as spreading… Continue reading Rocket & Pistachio Pesto
Roasted Garlic & Caramelised Onion Dip
A deliciously creamy blend of silken tofu, nutritional yeast, slowly roasted garlic, caramelised onion & herbs. This dip is dairy free, low fat and a source of plant based protein. Serve it with crackers, crisps, breadsticks or vegetables. I love the simplicity of this dip. You don’t need any dairy free sour cream/yogurt/cream cheese, as… Continue reading Roasted Garlic & Caramelised Onion Dip
Vegan White Chocolate Cheesecake
Creamy dairy free white chocolate cheesecake, with a cookies and cream biscuit base. These individual cheesecakes are easy to make, they only require five ingredients, and you can make them ahead of time. The biscuit base is simply biscuit and dairy free butter, and the filling is melted white chocolate, silken tofu and a little… Continue reading Vegan White Chocolate Cheesecake
Lemon Pepper Houmous
This creamy houmous has a lovely peppery warmth, and the lemon gives it a bright, fresh flavour. It’s really easy to make and would go well with all sorts of things Yield; Roughly 450g houmous Cook time; 15/20 minutes (if cooking dried chickpeas) You’ll need; Either one 400g tin of chickpeas, drained, or 125g dried… Continue reading Lemon Pepper Houmous
Bethany's Vegan Kitchen 