Vegan Breakfast Muffins

Makes 12 muffins
You will need:

2 1/4 cups whole-wheat pastry flour
2 1/2 teaspoons baking soda
2 teaspoons cinnamon, ground
1 teaspoon salt
1/2 cup raisins
1/2 cup walnuts, chopped
1 tsp ginger
1 cup date paste (see below)
1 cup soy or almond milk
6 tablespoons apple sauce
1 1/2 cups grated carrot
1 small apple, grated

Date paste:
3/4 cup medjool dates, pitted and packed
1 1/4 cups warm water

Step 1:
Start by making the date paste;
Place the dates into a large bowl. Bring the water to a gentle boil, then pour it over the dates. Allow them to soak for 20 minutes. Drain the dates, reserving 1/2 cup of the soak water. Add them to a blender with the reserved water and blend till the mixture is totally smooth.put aside until required. 

Step 2:

Preheat your oven to 180° C. Line 12 muffin tins with liners, or oil them lightly.

Step 3:
In a large mixing bowl, whisk together the flours, baking soda, cinnamon, and salt. Stir in the raisins, walnuts, and ginger.

Step 4:
In a separate bowl, whisk together the date paste, non-dairy milk, and apple sauce. 

Step 5:
Fold the wet ingredients into the dry ones until everything is well incorporated, and then fold in the carrot and apple.

Step 6:
Bake for 25 minutes, or until a toothpick inserted into the muffins comes out clean. Allow them to cool before enjoying

Uramaki Sushi

Ingredients:

320g Japanese Rice, Uncooked
4 x nori sheets (halved)Place half a sheet of nori shiny side down and the lines in the nori running vertical on a sushi mat. 

Fillings: 
Anything you like; vegetables, salad, fish, cream cheese, All thinly Sliced. Go wild! 

You'll need
2 sushi mats or cling film will work as well
Small water bowl


Step 1:

Cook the rice according to the instructions on the packet. Spread out in a large dish and leave to cool completely. (you may have to flip the rice so cool all the rice). 

Step 2:

lay the seaweed on a sushi mat. Put about 3 heaped tablespoons of sushi rice on the seaweed. Quickly dip your hands in the bowl of water and gently spread the rice all over the nori sheet using your fingertips. Place the other sushi mat over the rice and using both your hands press firmly but gently on the mat to secure the rice onto the nori sheet. Flip the sushi mats around so the mat facing up is now facing down. Remove the top sushi mat and you should see the rice facing down and the nori facing up.

Step 3:

Spread on your choice of fillings. I used various vegetables and low fat cream cheese for this particular sushi roll.

Step 4:

Roll the mat forward and bring the nori and rice over the fillings. Press down firmly but gently to create a roll shape. Wrap the mat around the sushi roll to form a secure roll shape. 

Step 5:

Place on a chopping board and slice. You should clean the knife between each cut. Each roll should make about 8 slices. 

Chickpea Chocolate Chip Cookies

Makes 8 cookies

you will need:

1/2 can (15 oz) chickpeas, rinsed and drained
1/6 cup pure maple syrup or agave nectar 
1 teaspoons vanilla
1/4 tsp salt
1/8 teaspoon baking powder
1/8 teaspoon baking soda
5 cubes chocolate chopped into small bits 

Steo 1:

Preheat oven to 180c and grease a muffin tray. 

Step 2:

In a food processor, add all ingredients except chocolate chips and process until batter is smooth. 

Step 3:

Fold in the chocolate chips

Step 4:

Spread batter evenly in prepared pan and bake for 20-25 minutes or until toothpick comes out clean and edges are a tiny bit brown. 

Step 5:

Cool pan for 20 minutes on wire rack. Sprinkle with sea salt then cut into squares. 

Chickpea and Roasted Red Pepper Burgers

• 
  
• Makes 4 burgers:
•  tbsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 250g roasted red peppers, drained
• 410g tin  chickpeas, drained
• 75g walnuts
• 
  
• 4 whole grain wraps
• 2 tomatoes, sliced
• low fat yogurt
• Step 1:
• Heat 1 tablespoon of the oil in a pan and cook the shallot for 5 minutes until soft. Add the garlic and half of the watercress and cook for a further 2 minutes.
• Step 2:
• Put the peppers and chickpeas in a food processor with the onion mixture. Whizz until combined. Carefully shape into 4 patties and chill in the fridge for 10 minutes to firm up.
• Step 3:
• Heat the remaining oil in the pan and cook the burgers for 4-5 minutes each side, until golden.
• Put each burger onto the wraps top with tomato slices/salad and the yoghurt.