Becky Garratt

These vegan coconut slice bars are sweet and tasty and would be great as a snack or dessert. Theyre simple to make and taste great with coconut Ingredients: 2 cups shredded coconut 1/2 cup coconut oil, melted 1/4 cup maple syrup 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup almond flour 1/4 cup coconut flour 1/4 cup coconut cream 1/2 cup dairy-free chocolate chips Instructions: Preheat oven to 350F 175C In a mixing bowl, combine shredded coconut, melted coconut oil, maple syrup, vanilla extract, and salt Mix well Press the mixture into the bottom of a lined baking pan evenly Bake for 12-15 minutes until lightly golden brown Meanwhile, in a separate bowl, mix together almond flour, coconut flour, and coconut cream to form a dough Spread the dough evenly over the baked coconut layer Sprinkle dairy-free chocolate chips on top Place back in the oven for 10-12 minutes...

The texture of these vegan donuts is light and fluffy, and they taste great. Theyre great for a warm breakfast or a sweet treat at any time of the day. Plus, theyre simple to make and you can add your favorite toppings to make them your own. Ingredients: 2 cups all-purpose flour 3/4 cup granulated sugar 2 tsp baking powder 1/2 tsp salt 3/4 cup almond milk 1/4 cup coconut oil, melted 1 tsp vanilla extract 1/4 cup unsweetened applesauce 1/4 cup vegan butter, melted for glaze 1 cup powdered sugar for glaze 2-3 tbsp almond milk for glaze Vegan sprinkles optional Instructions: Warm your oven up to 350F 175C and grease a donut pan Mix the flour, sugar, baking powder, and salt together in a large bowl The dry ingredients should be mixed with melted coconut oil, vanilla extract, and applesauce Mix everything together well Fill up each donut hole about three quarters of the way t...

This vibrant vegan pasta dish combines whole grain fusilli with tender broccoli and a creamy basil cashew pesto, topped with crunchy red radish slices for a burst of flavor and color. Its a wholesome and delicious meal thats perfect for any occasion. Ingredients: 250g whole grain fusilli pasta 1 large head of broccoli, cut into florets 1 cup fresh basil leaves 1/2 cup raw cashews, soaked for 4 hours or overnight 2 cloves garlic, minced 3 tablespoons nutritional yeast Juice of 1 lemon 1/4 cup olive oil Salt and pepper, to taste 4-5 red radishes, thinly sliced Instructions: Cook the whole grain fusilli pasta according to package instructions until al dente Drain and set aside While the pasta is cooking, steam the broccoli florets until tender, about 5-7 minutes Once tender, remove from heat and set aside In a food processor, combine the basil leaves, soaked cashews, minced garli...

These Sweet Potato Black Bean Burgers are a delicious and nutritious alternative to traditional beef burgers. Packed with flavor and loaded with plant-based goodness, they are perfect for vegetarians and vegans alike. Ingredients: 1 cup cooked and mashed sweet potatoes 1 can 15 oz black beans, drained and rinsed 1/2 cup breadcrumbs 1/4 cup finely chopped onion 1/4 cup finely chopped red bell pepper 2 cloves garlic, minced 1 teaspoon cumin 1/2 teaspoon chili powder Salt and pepper to taste 1 tablespoon olive oil Instructions: In a large bowl, combine the mashed sweet potatoes and black beans Mash them together until well mixed Add breadcrumbs, chopped onion, red bell pepper, minced garlic, cumin, chili powder, salt, and pepper to the bowl Mix everything until it forms a uniform mixture Divide the mixture into 4 equal portions and shape them into burger patties Heat olive oil...

This sorbet is great for cooling off on a hot day because it has both the sweetness of raspberries and the sourness of fresh lemon juice. Ingredients: 2 cups fresh raspberries 1 cup water 1 cup granulated sugar 1/4 cup fresh lemon juice Zest of 1 lemon Instructions: Over medium heat, stir water and sugar in a saucepan until the sugar dissolves This will make a simple syrup Leave it alone until its cool enough to touch Put raspberries, simple syrup, lemon juice, and lemon zest in a blender Mix until its smooth Put the mix through a fine-mesh sieve to get rid of the pulp and seeds Put the strained mixture into an ice cream maker and churn it according to the machines directions until it gets the consistency of sorbet Put the sorbet in a container that can go in the freezer Freeze for at least 4 hours, or until it is firm If you want, you can serve the sorbet in bowls or cones an...

These Shredded Brisket & Chutney Sandwiches are a delightful fusion of tender brisket and tangy chutney, sandwiched between slices of bread. They are perfect for a quick lunch or a satisfying snack. Ingredients: 1 cup shredded brisket 4 slices of sandwich bread 4 tablespoons chutney 1/2 cup shredded cheese optional Butter or mayonnaise for spreading Instructions: On one side of every slice of bread, put butter or mayonnaise Put shredded brisket between two pieces of bread Cover the brisket with chutney all over You can top it with shredded cheese if you want to Add the last few slices of bread to make sandwiches Place the pan on medium heat Put the sandwiches in the pan and cook for three to four minutes on each side, or until the bread is golden brown and the cheese melts if using Take it out of the pan, cut it up if you want, and serve it hot