Polar Vortex means more hot soup please! Comforting and cosy in about 30 minutes!




Jerusalem Artichoke Soup

Serves 6

Time Approximately 30 minutes


Ingredients

300g jerusalem artichokes

200g potatoes

1 large or 2 small onions

2 cloves garlic

2 tablespoons olive oil

500ml vegetable stock

2 tablespoons of thyme or dried herb of choice

pinch of salt & pepper (to taste)

200ml water or nondairy milk*


Method

Roughly chop artichokes & potatoes and add to steamer. Steam for 10-15 minutes until soft

Chop onions and garlic, add to a large pot with the olive oil and cook for about 4 minutes until soft

Add in steamed potatoes, artichokes, vegetable broth and herbs

Using a stick blender, or food processor blend until the soup is smooth

Add in the milk in small amounts until the soup reaches your desired consistency. I prefer this soup on the thick side, so I used just short of the 200ml

Completely optional but I topped my soup with fresh parsley, rye crisp bread croutons and white truffle oil


Pour into a big bowl and take your tip savouring each spoonful


Stay warm & happy x Danae






On Sunday September 9th we had the honour of catering an intimate wellness event with Tamu of Live Three Sixty at the gorgeous venue Clapton Laundry in East London. It was a day of self development, introspection and sisterhood in all its empowering glory. The menu was inspired by my love of mexican food, but we also wanted a meal that each person could craft on their own, with their own hands, so they could continue to create something personal to them in line with the general themes of the day. Our taco spread included smokey baked tofu, smoked parika & garlic black beans, chili spiced roasted veggies, massaged kale salad, fresh pico de gallo, tomatillo salsa, lime cashew cream. We also had carrot cake bliss balls (and hazelnut chocolate crunch balls) which were a crowd pleaser for our morning break. Below you will find our recipe for guacamole and the carrot cake bliss balls for you to try at home.

Guacamole

Serves 4

Time about 5 minutes


Ingredients

2 ripe avocados

1 1/2 limes

1 red onion

20g fresh coriander

1 tomato or approximately 10 cherry tomatoes

1 clove garlic

1 jalapeño *optional

pinch of paprika for the finished dip


Method

Mash avocados in a bowl

finely dice the onion & garlic

chop the coriander & tomatoes

add all ingredients to the smashed avocado, mix well

sprinkle with paprika and dig in!





Carrot cake bliss balls

Serves 4

Time 5-10 minutes


Ingredients

2 small carrots or 1 large carrot

100g nuts * we used cashew & walnuts

5-8 pitted dates

1-2tbsns coconut oil

pinch of nutmeg

1tsp cinnamon

pinch ground ginger


* optional shredded coconut to roll the finish balls in


Grate the carrots

add all ingredients into a food processor until well combined

It should be stiff enough to form balls

Roll into small balls and refridgerate for atleast 30 minutes

These will keep in the fridge for about 5 days, and in the freezer 1 month, but to be honest if you are anything like me they probably wont make it to the freezer haha.


Tag us on social media (#cookieandbiscuitmakes) if you have a chance to make either of these recipes, we love seeing you getting your plant based realness on!


ps. eat your veggies xxDanae










Good vegan mayo isn't cheap, and cheap vegan mayo isn't good...until now! This simple and ridiculously quick recipe with have you in sarnie heaven in no time.



Ingredients

250ml / 1 cup vegetable oil (I used rapeseed)

125ml / 1/2 cup unsweetened soya milk

1tsp mustard (or more to taste) 

Pinch salt 

Pinch garlic powder *optional 

Add all ingredients into blender (I used a nutribullet) 

Pulse until thick and creamy, usually takes less than a minute.


Spread on all the sandwiches, and great as a creamy salad dressing. Simples. 

You could also spice up your mayo with chipotle or smoked paprika, or mellow out with roasted garlic and lemon, the possibilities are endless! 

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About Me

Hi! I am Danae Dade, mama of Frankie & Bowie, wife of Ben and avocado lover. I am on a mission to get people to eat more vegetables! Vegan food is more than just bean salad and kale, (even though I love all of those things). I love comforting, wholesome meals with loads of different flavours and textures. Our vegan sweet treats are made with unrefined sugars and flours, and all natural ingredients. Perfect for the whole family to enjoy. I encourage people to play with their food, and explore how satisfying plantbased meals are!

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