Vegetarian for Life
Recipes for every occasion for both vegetarians and vegans.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegetarianforlife.org.uk.
Cooking tools:
- Blender
- Fine-mesh sieve
- Cake pan
- Rolling pin
- Ice cube tray
- Jelly mold
- Oven
- Stove
- Mixing bowl
- Saucepan
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Parchment paper
- Toothpick
- Airtight container
- Plate
Ingredients
- 60ml/4 tbsp strong coffee
- 60g/2oz coconut oil
- 180g/6½oz raw beetroot, weight after peeling
- 180ml/6fl oz almond or plant milk of choice, lukewarm
- 200g/7oz sugar
- 75g/2²⁄3oz cocoa powder
- ½ tsp salt
- 1 tsp baking powder
- ¾ tsp baking soda
- 160g/scant 6oz all-purpose white flour
- 360ml/1½ cups water
- 1 heaped tbsp agar flakes
- 240ml/1 cup apple and rhubarb juice
- 125g/scant 4½oz gluten-free plain flour
- pinch of salt
- 75g/generous 2½oz vegan margarine, straight from the fridge
- 45g/1½oz caster sugar plus a little extra to sprinkle on top of the biscuits
- 1 lemon, zest only
- liquid reserved from the poached pears
- 100ml/scant 3½fl oz full fat coconut milk
- micro herbs
- 100g/3½oz dark (70%) vegan chocolate
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