Five colorful, uniquely flavored dips that are a tasty and healthy snack any time of day or a perfect

appetizer with drinks at a party or as a lead into a more formal meal.

1. Slow Cooked Spicey Carrot Dip

Ingredients (serves 8 – as part of selection)
450g (1lb) full flavored carrots (old ones are also okay)
3 tablespoons extra virgin olive oil
1 orange - finely grated zest and juice
1 teaspoon ground cinnamon
1 teaspoon whole cumin seeds
Pinch sea salt flakes and freshly milled black pepper

- Pre-heat the oven to 240° C / 460° F

- Trim and peel the carrots, cut in half lengthways (in quarters lengthways if large).
- Lay out a large piece of kitchen foil, lay a piece of greaseproof paper on top.
- Lay the carrots on top and drizzle with olive oil,
- Pull up the sides of the foil to enclose, forming a tightly sealed parcel.
- Bake in a hot oven for 60 minutes – they want to be well cooked but not browned.
- Remove from the oven and roughly cut the cooked carrots.
- Transfer the carrots and all the cooking juices to the processor.
- Add the orange juice and zest, add the cinnamon and season – churn well until smooth and silky.
- Lastly stir in the cumin seeds, spoon into a container and cover or jar and keep refrigerated.

2. Creamy Nutty Chickpea Dip

Ingredients (serves 8 – as part of selection)
250g (8.8oz) drained store-bought, well-cooked chickpeas
60g (2.0oz) cashew nuts
1 clove garlic
3 tablespoons extra virgin olive oil
Pinch sea salt flakes and freshly milled black pepper

- Soak the nuts overnight in cold water in the fridge.

- Drain, put the soften nuts into the processor with the garlic (chop up a little), olive oil and
chickpeas - churn until smooth (scrape down the inner sides of the processor to make sure all
the nut pieces have been churned).
- Taste and season - spoon into a container and cover or jar and keep refrigerated.
3. Purple Beet Dip
Ingredients (serves 8 – as part of selection)
200g (7oz) purple onion
230g (8oz) cooked beetroot
100g (3.5oz) apple
100g (3.5oz) drained store bought well-cooked soft white beans
1 large clove garlic
3 tablespoons extra virgin olive oil
1 teaspoon caraway or anise seeds

- Peel and finely slice the onion.

- Peel, crush and finely dice the garlic.
- Peel and finely dice the apple.
- Dice the beetroots.
- Sauté the onion, garlic and apple on medium heat in 3 tablespoons olive oil, cover and cook
gently for 15 minutes until soft – do not burn.
- Transfer all including the any liquid formed in the pan to the food processor, add the soft beans,
the cooked beetroots and blend until smooth.
- Stir in the caraway seeds, spoon into a container and cover or jar and keep refrigerated.

4. Green Herby Dip

Ingredients (serves 8 – as part of selection)
150g (5.3oz) ripe avocado
100g (3.5oz) fresh spinach / kale leaf mix chopped (stalks removed)
100g (3.5oz) drained store bought well-cooked soft white beans
85g (3.0oz) mild Spanish sweet onion
32g (1oz) fresh cilantro
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 tablespoon finely chopped parsley
Sea salt flakes and freshly milled black pepper

- Peel and finely chop the onion.

- Sauté gently, covered in 2 tablespoons olive oil for 5 minutes – do not brown.
- Add the spinach/kale and continue to cook (covered) for 2 minutes.
- Remove from the heat and set aside to cool a little.
- Peel the avocado and roughly dice, sprinkle generously with pepper and drizzle with lemon
juice, put in the processor and churn.
- Add the beans, chopped parsley and cooked onion-spinach mix, churn until smooth.
- Finally, chop the cilantro, add to the processor and churn again until smooth.
- Spoon into a container and cover or jar and keep refrigerated.
5. Roasted Red Pepper Dip
Ingredients (serves 8 – as part of selection)
400g (14.0oz) red bell peppers
150g (5.3oz) tomatoes
100g (3.5oz) drained store bought well-cooked soft white beans
1 tablespoon lemon juice
2 teaspoons pimento dulce or paprika (you could also use the smoked variety)
1 tablespoon tomato concentrate paste
Sea salt flakes and freshly milled black pepper
Extra virgin olive oil

- Pre-heat the oven to 240° C / 460° F

- Line the oven tray with kitchen foil and a layer of greaseproof paper on top.
- Cut the tomatoes into quarters and place in a circle on top of the greaseproof paper, lay the
peppers in the middle whole alongside and drizzle with olive oil, scrunch up the sides of the foil
to slightly cover the tomatoes.
- Bake in a hot oven for 40 minutes – the peppers should be slightly blackened on the top - if the
tomatoes are blackening scrunch up the sides of the foil further and cover whilst cooking.
- Take out of the oven, remove any overly black pepper skin, remove the core and seeds, set aside
any juice from the peppers and in the bottom of the parcel.
- Put the peppers into the processor (you want to add some blackened skin for flavor), add the
tomatoes, lemon juice, paprika and tomato concentrate and churn.
- Add some of the juices a little at a time to form a smooth paste.
- Season to taste, spoon into a container and cover or jar and keep refrigerated.

Garnish the dips with seeds and fresh herbs, serve with corn bread, tortillas or vegan crackers.

© www.almondtreekitchen.com
Vegan meatballs made with red beans and dried cranberries served in a fresh tomato sauce
A deeply flavorful warming dish, easy to prepare and satisfying to eat pleasing non-vegans too!

Ingredients (makes 16 big balls, serves 8 people, 2 each)

For the meatballs:
350g (12.0oz) red beans
100g (3.5oz) red onion
70g (2.5oz) mushrooms
125g (4.4oz) dried cranberries
3 tablespoons finely chopped mixed herbs (fresh parsley, thyme, and dried oregano)
3 cloves garlic
Extra virgin olive oil
Sea salt and freshly ground black pepper

For the tomato sauce:

1.4 kilo (3lb) ripe flavorful tomatoes
200g (7.0oz) red onion
1 stick celery
3 large cloves garlic
2-3 bay leaves
2 tablespoons dried oregano
1 tablespoon dried pimento or paprika
1 tablespoon tomato concentrate puree
 To make the meat balls:
- Simmer the beans in a large pan in lots of water 1.5 – 2 litres for 60 minutes.
- Meanwhile you can prepare the rest of the ingredients.
- Peel and finely chop the onion.
- Crush and finely chop the garlic.
- Finely chop the mushrooms.
- Finely chop the cranberries.
- After 60 minutes the beans should be cooked but still have bite – drain well and retain the
cooking liquid.
- Sauté the onions and garlic in a little olive oil for 5 minutes.
- Add the mushrooms and continue to cook for 1 minute, add the herbs and a little more oil if
needed, season well and remove from the heat.
- Grind the beans in a processor a little at a time with a small quantity of chopped cranberries.
Three quarters of the bean/cranberry mix need to be coarsely ground; the other quarter
blended to a near smooth paste – for this last quarter batch add some of the cooking liquid from
the beans to achieve a smooth consistency.
- Put all the ground beans into a large bowl.
- Add the cooked onions, mushrooms and garlic and mix thoroughly.
- Season to taste and using your hands form (by pressing firmly) into large balls.
- Set aside whilst you make the sauce.

To make the tomato sauce:

- Peel and finely slice the onion.
- Finely chop the celery (cut length ways into long strips then finely slice).
- Medium dice the tomatoes, retain all the juice and set aside in a bowl.
- Crush and finely dice the garlic.
- In a large pan, sauté the celery, garlic, and onions in a generous amount of olive oil for 2
minutes.
- Add the bay leaf and add the tomatoes.
- Add the herbs, pimento and tomato paste – season well, cover and bring to the boil.
- Turn down the heat and simmer covered for 15 minutes.
- Remove from the heat and set aside.

To serve:
- Heat a small amount of oil in a frying pan on medium heat and sauté the meatballs a small
quantity at a time until brown all over – they don’t take long be careful not to burn. (We pressed
the balls again to firm up their shape just before frying).
- Pour the tomato sauce into a large serving dish and place the balls on top spacing out evenly.
- You can serve immediately or set aside and gently warm in the oven before serving.
- Scatter with fresh herbs such as parsley and basil.

© www.almondtreekitchen.com
Spinach and Pumpkin Quiche
A delicious vegan quiche with a nutty crisp pastry base, herby pumpkin-puree batter, spinach and
caramelized red onion, garnished with thin slices of tomato.

Ingredients (8 generous servings)

For the pastry base:
300g (10.6oz) gluten free flour (we used 150g chickpea flour 150g rice flour)
300g (10.6oz) ground whole almonds – fine but not powdery (whole almond with skins on give a good
color to the pastry)
170ml (5.7fl oz) extra virgin olive oil
170ml (5.7fl oz) water
Pinch of salt
Extra olive oil for greasing the tin
Large 30cm / 12 inch diameter flan (tart) tin with removable base

For the batter:

200g (7.0oz) cooked pumpkin puree
120g (4.2oz) gluten free flour (we used 60g chickpea flour 60g rice flour)
500ml (17.0fl oz) almond milk
3 tablespoons mixed herbs (finely chopped fresh parsley, thyme and dried oregano)
2 tablespoons nutritional yeast
2 large cloves garlic
Salt and freshly milled pepper

For the vegetables:

400g (14.0oz) spinach (defrosted frozen whole leaf spinach, drained dry)
225g (8.0oz) red onion
170g (6.0oz) plum tomatoes
A sprig of fresh rosemary (optional)
Extra virgin olive oil
Salt and freshly milled pepper
- Pre-heat the oven to 240° C / 460° F
- In a large bowl mix the flour, ground almonds and salt.
- Add the oil and rub in with your fingertips.
- Add the water to form a medium-firm dough.
- Thoroughly oil the flan tin, making sure the fluted sides are well covered.
- Press in the pastry, pressing it firmly and evenly to the base and sides of the tin.
- Set aside whilst you make the filing.

- Heat the almond milk in a large pan.

- Crush the garlic and finely dice.
- Add the pumpkin puree to the hot milk, turn down the heat.
- Add the chopped herbs, garlic and yeast.
- Season well with salt and pepper.
- Whisk in the flour, whisk thoroughly until smooth.
- Set aside whilst you prepare the vegetables.

- Peel the onion and finely slice.

- Trim the tomatoes, finely slice and season with salt and pepper.
- Sauté the onions in a little olive oil on medium-high heat for one minute, cover turn down the
heat and gently cook for 10 minutes, stirring from time to time.
- Tip them into a bowl and set aside.
- Use the same pan to sauté the spinach in a little olive oil, medium heat for 5 minutes.

- To construct the quiche, assemble all the prepared ingredients.

- Pour a little of the pumpkin batter onto the base, spread out evenly.
- Place the cooked spinach into the batter, place evenly.
- Pour over the rest of the batter, leaving small areas of green spinach showing through.
- Scatter the cooked onions.
- Place the slices of tomato on top.
- Scatter the rosemary leaves and season.
- Trim the pastry along the edge to neaten up the tart and bake in a hot oven bottom shelf for 30
minutes.
- The pastry should be golden and crisp, the filing firm but springy to the touch.
- Remove from the oven, leave to cool a little before removing from the tin.
- Cut into slices and serve warm or cold. Goes very well with the coleslaw.

© www.almondtreekitchen.com
A traditional favorite with mung beans, mushrooms, sage and walnuts

Ingredients (serves 8)
450g (1lb) mung beans /green soybeans
220g (7.5oz) onion
220g (7.5oz) walnuts
170g (6.0oz) mushrooms
170g (6.0oz) dried apricots
1 medium sized apple
1 stick celery
3 large clove garlic
3 tablespoons fresh sage - finely sliced (2 tablespoons dried)
Salt and freshly milled black pepper
Extra virgin olive oil

You will also need a large loaf tin 30 cm (12 inch)

- pre-heat the oven to 220° C / 430° F

- Boil the mung beans in a large quantity of water for about 30 minutes, drain and set aside.
- Peel and finely chop the onions.
- Finely chop the celery.
- Crush the garlic and finely chop.
- Finely chop the dried apricots.
- Finely chop the mushrooms.
- Sauté the onions garlic and celery in a generous amount of olive oil for 5 minutes, tip out into a
large mixing bowl.
- In the same pan, sauté the mushrooms in a generous amount of olive oil for 2 minutes, tip out
into the bowl.
- Finely grate the apple and add to the bowl, mix in thoroughly.
- Add the apricots and sage.
- Crush the walnuts (you can chop or place in a cloth and crush with a rolling pin), they should be
small with some powdery pieces - add to the bowl.
- Fold in just under one half of the cooked beans.
- Taste, season well with salt and pepper.
- Put the rest of the beans into the processor and churn to a paste.
- Add the paste to the bowl and mix thoroughly to form a dough like lump.
 - Oil the loaf tin and line the loaf tin with baking parchment with long overhanging side so that
you can use these to help to remove the loaf when cooked.
- Add the mixture all the time pressing very firmly down to pack in – use your fist / back of spoon
or potato masher).
- Fold over the parchment to cover the top and bake in a hot oven middle shelf for 40 minutes.
- When the loaf is cooked remove from the oven and leave to stand for 30 minutes.
- Carefully loosen the ends and lift out of the tin, you can cut into thick slices as is or (if you are
brave) very carefully turn it upside down and cut. Decorate with fresh herbs, serve with
cranberry sauce, vegetable sides and onion gravy.

To make the onion gravy:

340g (12oz) onions (any type)
2 tablespoons nutritional yeast
2 teaspoons dark miso paste
2 teaspoons balsamic vinegar
1 tablespoon redcurrant jelly (or other dark jam such as black cherry)
1 tablespoon dark fruit chutney (no large pieces of fruit)
Salt and freshly milled black pepper
Extra virgin olive oil

- Finely slice the onions and sauté in a generous quantity of olive oil on high heat for 2 minutes,
cover and continue to cook on low heat for 10 minutes until soft and very lightly browned.
- Mix the miso paste with a little water and stir into the onions.
- Add the nutritional yeast, vinegar, jelly, and chutney, add some more water, reduce on low heat
until you have a good gravy consistency.
- Serve with the sliced loaf.

© www.almondtreekitchen.com
Shepherd’s Pie with lentils and shitake mushrooms

Hearty, tasty and traditional - all the flavors without the meat.

Ingredients (6 – 8 servings as a main course)

1.5kilo (3.3lb) potatoes
300g (10.6oz) carrots
300g (10.6oz) red onions
300g (10.6oz) shitake mushrooms
200g (7.0oz) lentils – (small brown Pardina or Puy lentils)
200g (7.0oz) turnip
100g (3.5oz) celery
3 large clove garlic
3 tablespoons mixed chopped herbs (fresh parsley, thyme, and dried oregano)
3-4 bay leaves
2 tablespoons grain mustard (gluten / flour free)
1 tablespoon dark miso paste
1 tablespoon tomato concentrate paste
1 tablespoon balsamic vinegar
Extra virgin olive oil
Salt and freshly milled black pepper
You will also need a large oven proof serving dish – ours measures 40cm x 25cm x 7cm

- If you want to serve immediately after preparing, pre-heat the oven to 240° C / 460° F
- In a large pan cook the lentils in a generous amount of water (around 1 litre) on medium to high
heat for 20 – 25 minutes (these small Pardina lentils keep their shape but are soft).
- Whilst the lentils are cooking you can prep the vegetables.
- Finely slice the celery.
- Peel and medium slice the carrots (if they are large, slice lengthways first).
- Peel the turnip cut into thick slices and dice.
- Peel the onion and medium dice.
- If the mushrooms are large, break gently in half or quarters with your fingers, if they are small
leave whole.
- Peel, crush the garlic and finely dice.
- Peel the potatoes and cut into even chunks (you can put on to cook now or wait until the filing is
finished.
- After 20 – 25 minutes cooking drain the lentils (retain the cooking liquid) and tip into a large
bowl.

- In a large pan sauté the prepared celery, onion, garlic, carrots and turnips in a generous amount
of olive oil on medium-high heat, add the bay leaf, cover, turn down the heat and cook for 10
minutes.
- In a small bowl mix the miso paste with approximately 4 tablespoons of the lentil cooking liquid,
using the back of a spoon, mix thoroughly.
- After 10 minutes cooking the vegetables, add the mushrooms, cover and continue to cook for a
further 5 minutes.
- Then add the herbs, mustard, a generous pinch of pepper and tomato paste stir well
- Add the balsamic vinegar and the cooked lentils. Stir well.
- Finally add half the miso paste, mix well, taste. Add more miso and some lentil cooking liquid to
achieve an enriched sauce, not too wet but not dry – continue to taste and adjust the seasoning
accordingly.
- Spoon into your oven proof dish.

- Cook the potatoes in a generous quantity of water, medium to high heat, covered, rapid simmer
for about 30 minutes (depending on the size of your cut pieces) check regularly – they need to
be soft but not falling apart.
- When done, remove from the heat, drain and mash.
- Add a little extra virgin olive oil, season well and continue to mash until smooth and creamy.
- Spoon on top of your lentil mixture, use the back of the spoon to flatten evenly. Use a fork to
make ridges, drizzle with extra virgin olive oil and season.

- To serve immediately bake in the hot oven top shelf until the mash is golden brown.
- If not, you can set aside and when ready to serve warm through in a hot oven (central shelf) -
cover the top with foil for 30 minutes then remove it to brown the mash during the rest of the
cooking time (around 20 minutes). Serve with broccoli.

© www.almondtreekitchen.com
A colorful vegan Wellington with a sweet potato soft center, spiced red cabbage, rice and mushroom
confit set in a walnut pastry – a rather more challenging dish with very much a ‘hands on’ approach.

Ingredients (serves 8 large slices)

For the pie crust:
345g (13oz) gluten free flour (we used and equal amounts 50% chickpea 50% rice flours)
300g (10.5oz) walnuts
225ml (7.6fl oz) extra virgin olive oil
225ml (7.6fl oz) water
Pinch of salt

For the Wellington filling:

540g (19oz) sweet potatoes equal in size
240g (8.5oz) mushrooms
180g (6.3oz) onions
150g (5.3oz) red rice
50g (1.7oz) fresh greens - spinach or soft baby greens/kale
1 stick celery
2 cloves garlic
6 - 8 large red cabbage leaves
150ml (5.0fl oz) orange juice
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 teaspoon allspice or cinnamon or cloves
1 tablespoon dried oregano
Salt and freshly milled black pepper
Extra virgin olive oil

You will also need plenty of baking parchment or waxed paper (to roll out the pastry)
First prepare the filling:

- Pre-heat the oven to 240° C / 460° F,

- Prick the sweet potatoes in several places with a fork and roast in the hot oven for around 30
minutes until soft – check then remove from the oven and wrap in kitchen foil.
- Cook the rice for 25 minutes in a generous quantity of boiling water, drain and set aside.
- Peel and finely chop the onions.
- Peel and finely chop the garlic.
- Finely chop the celery.
- Finely chop the mushrooms.
- Sauté the onions, celery, mushrooms, and garlic in a generous quantity of olive oil on medium
heat for 3 minutes, cover and cook for a further 3 minutes.
- Remove from the heat and tip into a large mixing bowl.
- Add half the cooked rice, the oregano, season and mix well.
- In a processor, churn the rest of the rice to form a rough paste and add to the bowl.
- Mix thoroughly to form a soft lump.
- Snip with scissors the thick stalk end from the red cabbage leaves, leaving the leaves whole as
much as possible.
- Cook the leaves in a large pan with the vinegar, sugar, spices, and orange juice (this will help to
retain their colour) keep the pan covered and cook until soft (about 10 minutes).
- Remove from the heat and set aside.
- Wilt the greens/spinach in a little olive oil, cover and set aside.

- You are now going to construct a large sausage which will be wrapped in red cabbage with the
sweet potato in the centre and the rice/mushroom mix surrounding it.
- Layout a large sheet of baking parchment.
- Lay the red cabbage leaves out on the worksurface, generously overlapping each other to form a
large rectangle.
- Place half the rice/mushroom mix on top, and gently spread out to cover a long narrow
rectangle (just larger than the two sweet potatoes placed end to end)
- Take the cooked sweet potato and trim the end, slice in half lengthways, place the wilted greens
in the middle and put back together.
- Set the potatoes on top.
- Mound the rest of the rice mix on top of the potatoes using your hands (clean your hands).
- Fold in the sides of the cabbage, keep pressing with your hands and roll up to form a sausage,
set to one side.

To prepare the pastry:

- Line the oven tray with baking parchment.

- Grind the walnuts to a fine but not powdery texture.
- Tip into a large bowl, add the flour and salt.
- Add most of the olive oil and rub in with your fingertips.
- Add most of the water to form a soft dough – set aside to rest for 5 minutes.
- Come back to your dough and test – it should be malleable – workable like a well-prepared clay
(an advantage here if you like pottery!) If it is crumbly and has dried up a bit, add a little more oil
and water and work in.
To construct the Wellington:

- Lay out the baking parchment/waxed paper (overlay sheets if not on a roll) on the worksurface –
you will need to cover an area of at least 40cm (16inches) x 50cm(20inches) - dust with a little
flour. Place the dough in the centre, press down to form a rough rectangle, dust the top of the
pastry with a little flour. Lay another sheet of parchment/waxed paper on top and gently
roll/press out (with a rolling pin) to form a large flat rectangle – this needs to be much larger
than your sausage filling with enough to wrap up the ends and to wrap over the top.
- Place your spiced cabbage-filled sausage on top, fold up the ends, roll up one side (use the
paper and a friend to help you), roll up the other side and carefully overlap at the top
- Press firmly all over the sausage with your hands gently moulding it to the shape (here if you
have to repair any patches of pastry you can simply press in and fix (just as you would if working
with clay)
- Prick 3 small holes in the top and bake in the hot oven for 20 minutes or so until the pastry is
lightly golden - do not overcook/over brown.
- Remove from the oven, leave to stand for 5 minutes. Cut into thick slices with a very sharp large
knife.
- Serve with fresh vegetable sides and the spiced juice from the cooked cabbage.

© www.almondtreekitchen.com
Crisp, fresh coleslaw with a light tahini and chive dressing

Ingredients (serves 8 as a side dish)

For the coleslaw:
300g (10.6oz) red cabbage (a chunk of the whole)
300g (10.6oz) green cabbage (a chunk of the whole)
300g (10.6oz) carrots
150g (5.3oz) mild sweet Spanish onion
1 large apple 250g (8.8oz)
1 tablespoon lemon juice

For the dressing:

120ml (4fl oz) tahini paste
120ml (4fl oz) almond milk
100ml (3.4fl oz) extra virgin olive oil
50g (1.7oz) fresh ginger root
1 small handful of fresh chives
1 clove garlic
2 tablespoons apple cider vinegar
2 tablespoons sugar syrup / your choice of liquid sweetener
Salt and freshly milled black pepper

- Ultra-finely slice the green cabbage as fine as you can – (if you have a mandolin, you could use
this) set aside in a large bowl. Ultra-finely slice the red cabbage, add to the bowl.
- Ultra-finely slice the mild onion, add to the bowl.
- Peel and grate the carrots on medium grate, add to the bowl.
- Peel and grate the apples on medium grate, drizzle with lemon juice, add to the bowl.

- Finely grate the ginger and finely grate the garlic put in a medium sized bowl.
- Add the almond milk, sugar syrup and vinegar, season and whisk together.
- Whisk in the tahini paste, drizzle in the olive oil and combine thoroughly.
- Finely snip the chives and mix into the dressing.
- Toss the coleslaw, add the dressing, and toss again.
- Serve at room temperature or chilled, keeps well refrigerated in an airtight container for 5 days.

© www.almondtreekitchen.com
Hasselback Potatoes with Herbs and Garlic

Ingredients (serves 8 – one potato per serving)

8 medium, evenly shaped potatoes scrubbed clean
2 tablespoons mixed herbs such as rosemary, oregano, parsley, and thyme
4 cloves garlic (finely chopped)
Extra virgin olive oil
Salt and pepper
To garnish, wilted greens and lightly sauteed cherry tomatoes

- Pre-heat the oven to 240° C / 460° F

- Cut the potatoes carefully, fine slicing just over halfway through so that the potato stays whole.
- Line an oven tray with baking paper and place the cut potatoes on top.
- Drizzle generously with olive oil, season well and sprinkle with half the herbs and garlic.
- Bake in a hot oven for around 60 minutes - halfway through cooking carefully baste the potatoes
with the hot oil in the bottom of the oven tray.
- When cooked they should be golden, remove from the oven, sprinkle with the rest of the herbs
and garlic and serve hot as a side, garnish with wilted greens and lightly sauteed cherry
tomatoes.

© www.almondtreekitchen.com
Roasted Beets, Sweet Potato, Squash and Red Onion with Wilted Greens
A colorful and easy to prep side dish that accompanies almost anything!

Ingredients (serves 6- 8 portions as a side dish)

300g (10.6oz) butternut squash or pumpkin
200g (7.0oz) beets (beetroots)
200g (7.0oz) long radish or turnip
200g (7.0oz) sweet potato (washed and dried)
200g (7.0oz) red onion
Large handful of fresh mixed greens
Extra virgin olive oil
Sea salt and freshly ground black pepper

- Pre heat the oven to 240°C / 460°F

- Trim the squash, remove the hard skin and cut into even chunks (about 3 cm / 1 inch square).
- Peel the onion and cut into eight segments
- Trim the radish, cut diagonally into thick chunks.
- Trim the sweet potato, cut into even chunks (about 3 cm / 1 inch square).
- Trim the beets (retain leaves and stalks), peel and cut into thin segments.
- Toss all the prepared vegetables generously in extra virgin olive oil, season well.
- Lay out two large sheets of foil, place a sheet of baking paper on top, pile the vegetables in the
middle and wrap up the sides to form a parcel.
- Bake in a hot oven, middle shelf for around 50 minutes.
- Meanwhile, wash the greens, drain but do not dry.
- In a large deep pan heat a little olive oil, toss in the greens, cover and steam for 3 – 5 minutes on
medium heat to wilt and soften.
- Remove the vegetables from the oven and toss in with the wilted greens, serve hot or warm.

© www.almondtreekitchen.com
Crispy Potato Croquettes with scallions

Ingredients (makes around 25 croquettes)

1.4 kilo (3.0lb) potatoes
1 large scallion
1 tablespoon cornstarch
1 - 2 tablespoons extra virgin olive oil
Fine cornmeal / polenta (around 100g – 3.5oz)
Aquafaba - drained brine from store bought cooked chickpeas or white beans (around 120ml - 4oz)
Salt and pepper
Oil for frying

- Peel the potatoes and cut into even chunks.

- Boil for around 25 minutes until soft – test with the point of a knife – it should slide in easily.
- Drain and mash until smooth, add a little extra virgin olive oil and the cornstarch.
- Season well with salt and pepper.
- Finely chop the scallions and stir into the mash.
- Form small sausage shaped croquettes with your hands.
- Whisk the aquafaba with a little olive oil to form a smooth emulsion, coat each croquette with
the aquafaba and roll in the cornmeal.
- Shallow fry a small quantity at a time in hot oil on medium-high heat, turning carefully to crisp
up each side. Fry until golden (you may need to clean your cooking oil during the process as
some of the cornmeal collects at the bottom of the pan).
- Serve as a side with a main course. These can be prepared ahead of time, and they can be
warmed through in the oven before serving.

© www.almondtreekitchen.com
Delicate and creamy light mousses in a glass
A super quick dessert that can be rustled up last minute or made in advance.

Ingredients (makes 4 – 6 small mousses)

280g (10oz) pureed cooked pumpkin
60g (2.0oz) drained store bought well-cooked soft white beans
4 tablespoons whipped aguafaba
3 tablespoons coconut fat (solid at room temperature here today)
3 tablespoons maple syrup
1 tablespoon roughly chopped nuts to garnish

You will also need 4 – 6 glasses

Some vegan cream and a little ground cinnamon to garnish

- Put the beans in the processor with the maple syrup and churn to a smooth paste.
- Add the pumpkin and churn again until smooth.
- Melt the coconut fat in the microwave, add to the pumpkin mix and churn again until smooth –
tip out into a large bowl and set aside to cool a little.
- Whisk the aquafaba to stiff peaks - use a double whisk if you have one as this reduces the
whisking time, also use a small narrow pot rather than a wide one.
- Fold a little into your pumpkin mix – you will need between 3 – 4 tablespoons.
- Spoon carefully into your glasses and set aside in the fridge to set.
- When set (this doesn’t take long) pipe a dollop of vegan cream on top and sprinkle with
chopped nuts and a dusting of cinnamon.
- These will keep well for a few days in the fridge, cover each glass with cling film if you do this
and garnish just before serving (leave the nuts, cinnamon, and the cream to the last minute).

© www.almondtreekitchen.com
Thin, soft-bite nutty anytime cookies that go well with the pumpkin mousse

Ingredients (makes around 12 cookies)

100g (3.5oz) vegan flour (50% chickpea flour, 50% rice flour)
100g (3.5oz) whole almonds (with skin on gives a deeper flavor to the cookies)
30g (1oz) brown sugar
4 tablespoons whipped aguafaba (brine from store-bought jarred beans or chickpeas)
2 tablespoons extra virgin olive oil
1 orange unwaxed (finely grated zest)
Pinch of cinnamon

- Pre-heat the oven to 240° C / 460° F and line the oven tray with baking parchment.
- Put the nuts into the processor and grind fine but not to a powder.
- Finely zest the orange using a grater.
- Whip the aguafaba to stiff peaks (using an electric whisk in a narrow pot is quickest)
- Mix the almonds, flour, sugar, and cinnamon into a large bowl.
- Add the zest, oil and 4 tablespoons aguafaba, mix to a soft dough.
- Form small balls (about the size of a golf ball) and press into thin rounds directly on the
parchment paper, (the cookies don’t spread out) bake for 8-10 minutes middle shelf hot oven.
- Remove from the oven and leave to cool for 10 minutes before removing from the tray.

Note: these cookies can burn easily towards the end of cooking so check, they also cook a little on the
hot tray after being taken out of the oven.

© www.almondtreekitchen.com
Creamy Pecan Pie with toasted nuts, caramel, and a hint of chocolate
A rich, decadent pecan pie that may even taste better than if made with dairy!

Ingredients (serves 8 large slices)

For the pie crust:
230g (8oz) gluten free flour (we used and equal amounts 50% chickpea 50% rice flours)
230g (8oz) whole almonds (using almonds with the skin on gives a good flavor and color to the pastry
crust)
150g (5oz) raw cane sugar
150ml extra virgin olive oil
150ml water
Extra oil to oil the tin

For the pecan pie filling:

450g (16oz) drained store bought well-cooked soft white beans
400g (14oz) Medjool dates (these are quality soft fresh dates – if you can’t get these use ordinary dates)
340g (12oz) pecan nuts
140g (5.0oz) 70% dark vegan chocolate
140g (5.0oz) coconut fat
4 tablespoons maple syrup
2 tablespoons vanilla extract
Pinch sea salt flakes

You will need a large flan tin 30cm (12inch) diameter with loose bottom

To prepare the pie crust (pastry base):

- Pre-heat the oven to 240° C / 460° F

- Grind the almonds to a fine but not powdery texture.
- Tip into a large bowl, add the flour and sugar.
- Add the olive oil and rub in with your fingertips.
- Add the water to form a medium-firm dough.
- Oil the flan tin thoroughly (you could also line the base with baking parchment).
- Press in the dough evenly to cover the base and sides.
- Bake blind for around 10 minutes until lightly golden
To prepare the filling:

- Toast the nuts on a baking tray in a hot oven for 5 minutes or so – do not burn.
- If your dates are hard, soften in boiling water for 15 minutes.
- Drain, break up a little and put into the processor.
- Grind a little then add the maple syrup and vanilla extract – continue to grind until smooth (this
can take a little while) when smooth scoop out into a large bowl.
- Grind the beans to a smooth paste and scoop /add to the bowl.
- Melt the chocolate carefully in the microwave or in a bain-marie.
- Put the coconut wax into the processor, add the hot chocolate and blend until smooth – scoop /
add to the bowl.
- Combine the smooth pastes together with a spatula.
- Stir in the pecan nuts – you can crush them or leave whole (retain few to decorate the pie).
- Spread into the cooked pastry crust (your crust may look quite a bit lighter this will depend on
the colour of your sugar and nuts).
- Leave to cool and to set (refrigerate if your ambient temperature is hot).

- To serve dust with icing sugar. To cut into slices use a very sharp knife, clean with a hot wet
cloth between each cut so that the slices cut smooth. Finish each slice with a dollop of whipped
vegan cream topped with a toasted pecan nut.
- Keeps well for 5 days refrigerated.

© www.almondtreekitchen.com
A no-bake delicately flavored rich and creamy cheesecake filling on a chocolate nutty base.

Ingredients (serves 6 – 8 portions)

For the base:
270g (9.5oz) whole almonds (lightly dry toasted on the stove for 3 minutes)
200g (7.0oz) 70% dark vegan chocolate
200g (7.0oz) dates (presoaked in boiling water for 30 minutes to soften)
60g (2.0oz) vegan syrup

For the filling:

250g (8.8oz) drained store bought well-cooked soft white beans
250g (8.8oz) raw cashew nuts (presoaked in drinking water for 4 hours)
250g (8.8oz) coconut fat (solid at room temperature here today)
120ml (4.0fl oz) vegan syrup (maple/agave/coconut/sugar)
1 orange non waxed for zest

For the garnish:

250g (8.8oz) tinned mandarin segments recommended (or 3 fresh mandarins) 1 orange

You will also need a spring-release cake tin 20cm (8 inch) diameter 6cm (2 ½ inch) deep.

To make the base:

- Lightly oil the cake tin on the base and up the sides. Line the base with a round of baking
parchment.
- Grind the almonds in the processor to a medium-fine texture.
- Tip out into a large bowl.
- Drain the dates, break up a little if you want, and churn to a paste with the vegan syrup.
- Melt the chocolate carefully in the microwave, stir well and pour into the dates – churn again
until smooth.
- Add the date/chocolate mixture to the ground nuts, combine quickly and thoroughly to form a
stiff dough - press evenly into your prepared tin base – as it is quite sticky use a little oil on your
fingertips or on the back of a spoon to press down, then set aside.
To make the filling:

- Grind the drained cashew nuts in the processor until fine.

- Melt the coconut fat in the microwave and add to the nuts, grind until smooth – tip out into a
large bowl.
- Put the beans and syrup into the processor and churn until smooth.
- Zest the orange using a very fine grater, add to the bean and syrup mix, churn again.
- Add the cashew / coconut fat to the bean syrup mix little by little and continue to churn until
very smooth.
- Spoon over the chocolate base. Smooth the top and put in the fridge to set overnight for at least
4 hours.

- Take out of the fridge and carefully release the tin to remove the cake, slide a spatula under the
base and place on your serving dish – do not touch the filling part of the cake as you do not want
to spoil this.

- Decorate with mandarin segments, the tinned ones last the best if you are preparing this in
advance. You can also decorate with thin strips of orange zest, (we used a potato peeler to do
this then soaked the strips in warm syrup – they will keep for days like this - similarly you could
soak fresh mandarin segments too.

- if you are preparing more than a day ahead of time, you could decorate your cake just before
serving.

© www.almondtreekitchen.com
Coconut and Cranberry Mini Snow Puddings
A quick and simple alternative to a traditional steamed fruit pudding. These mini puddings are cooked in
the microwave, coated with a cashew cream and rolled in coconut to resemble snow.

Ingredients (makes 3 - 4 espresso cup-sized puddings – double up recipe for larger quantities)
100g (3.5oz) apple
50g (1.8oz) gluten free flour (we used 25g chickpea flour and 25g rice flour)
50g (1.8oz) fine desiccated coconut
30g (1.0oz) powdered white sugar (icing sugar)
30g (1.0oz) dried cranberries
30g (1.0oz) coconut fat
50ml (1.7fl oz) coconut milk
0.5 teaspoon baking powder

- Finely chop the cranberries and grate the apple.

- Melt the coconut fat (we used a microwave oven).
- Combine all the dry ingredients, add the rest of the ingredients, and mix thoroughly to form a
soft batter.
- Line the espresso cups with cling film and fill each one with the batter stopping a short way from
the top (6mm ¼ inch).
- Cook in the microwave on high for 2 - 3 minutes – look and test, they should be firm to touch
but springy – you can lift the cling film out to check they are done at the base of the cup – put in
again if needed for 30 seconds - do not overcook as they with dry up. Set aside to cool.

To make the cashew cream (this will make more than you need, enough for 8 puddings)
60g (2.2oz) raw cashews
60ml (2fl oz) coconut milk
20g (0.7oz) coconut fat
1 teaspoon natural vanilla extract

Simmer the cashews in water for 5 minutes, drain. Melt the coconut fat. Put all the ingredients in a
processor and blend until silky smooth and creamy (we needed to use a small-bowl processor for this
quantity to get really smooth). Refrigerate for 30 minutes. Cover the puddings using a small palette knife
and roll in fine desiccated coconut. These keep well covered in the fridge for 4 days, leave out at room
temperature before serving.

© www.almondtreekitchen.com
A Sumptuous dessert, moist cake rounds layered with dark red cherries and vegan cream

Ingredients (1 cake 8 generous servings)

For the cake:
520g (18oz) apple
320g (11oz) gluten free flour (we used 50% chickpea, 50% rice flours)
200g (7oz) fine desiccated coconut
200g (7oz) sugar (white or brown)
100g (3.5oz) organic cocoa powder
150ml (5.3fl oz) extra virgin olive oil (you could also use other oil)
150ml (5.3fl oz) vegan milk (almond, coconut, soy)
1 tablespoon apple cider vinegar
2 teaspoons baking powder
Pinch of salt

For the cream filling:

150g (5.3oz) coconut fat (solid at room temperature here today)
100g (3.5oz) drained store bought well-cooked soft white beans
120g (4.2oz) raw cashew nuts (either presoaked overnight or soaked for at least 3 hours)
250ml (8.5fl oz) coconut milk
2 tablespoons powdered white sugar (confectioner’s/icing)

340g (12oz) drained, canned or bottled black cherries in thick syrup (whole, stoneless)
Powdered white sugar (icing / confectioner’s sugar) for dusting the top of the cake

You will also need a baking tin/tins 20cm diameter (8 inch) for making a three-layered tier – if you only
have one, bake a layer at a time.
To make the cake:

- Pre-heat the oven to 220° C / 430° F

- Oil the cake tin(s) and line the base with baking parchment.
- In a large bowl combine the flour, coconut, sugar, cocoa, baking powder and salt – make a well
in the centre.
- Finely grate the apple, put in a bowl with all the juices.
- Put all the wet ingredients (milk, oil, vinegar, and grated apple) into the well of dry ingredients
and combine thoroughly to form a soft batter.
- Divide the mix into three equal parts.
- If you have 3 equal cake tins then divide the mix between them, if you only have one put one
third of the mix in the tin, spread smooth and bake one at a time in the hot oven for 10-15
minutes each. When done the cake should be lightly firm and springy so only just cooked – do
not over bake. Keep an eye on it in the oven.

To make the filling:

- Drain the cashew nuts.

- Melt the coconut fat in the microwave.
- Grind the drained cashew nuts with the sugar in the processor until fine.
- Add the coconut milk, beans and coconut fat to the processor, grind until very smooth – tip out
into a large bowl and set aside in the fridge to set.

To construct the gateau:

- Carefully turn out your cooled baked cake rounds, position the first one on your serving plate
(the cake rounds can break so use a plate and a large palette knife)
- Remove the cream from the fridge – it may feel a touch hard but will soften at room
temperature and you can work it with a back of a spoon to warm up its consistency.
- Stir in the cherries (leave a few to decorate the top of the cake)
- Spoon half the cream/cherry mix onto the base layer, use the tip of a fork to press the cream
into place evenly all round, take care particularly at the edges – the cream is not spreadable like
dairy.
- Place the second layer or cake on top and repeat the process, finishing off with the top layer of
cake.
- Dust with powdered sugar and decorate with a few more cherries.
- To serve cut with a large, very sharp knife (you can dip the knife in hot water to aid the clean
cut)
- This gateau will keep well in the fridge for 4 days, take it out a little while before serving.

© www.almondtreekitchen.com