This super easy and quick recipe is great for any celebration, or as a delicious gift.
For the cakes:
- 1 cup unsweetened soy milk
- 1 teaspoon lemon juice
- 3/4 cup granulated sugar
- 1/3 rapeseed oil
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/3 cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- Vegan salted caramel and chocolate icing
1. Preheat oven to 200c
2. In a large bowl whisk soy milk and lemon juice. Add the sugar, oil, vanilla and whisk until foamy.
3. In a separate bowl sift together the flour, cocoa powder, baking powder, baking soda and salt.
4. Add the wet ingrdients to the dry ingredients and beat until no large lumps remin (a few small ones are fine)
5. Pour the mixture into liners, only 1/2 the way up.
6. Bake for 18-20 mins. Transfer to a cooling rack and let cool completely.
7. Pipe the icing onto the top of the cupcakes, in whatever design you wish!
Show us your creative designs by tagging us @dishonorlondon
A Buddha bowl is a vegetarian meal, which consists of small portions of several foods, served cold. One of the many joys of a buddha bowl is that it’s super easy and can be made with a multiple of healthy ingredients - also a great way to put together any left overs!
This Vegan Buddha Bowl is amazing, its filled with some fresh, raw choices that up the nutritional value. Remember to add in some whole grains such as quinoa or brown rice, plant proteins such as tofu or beans and some healthy fats such as avocado, hummus and seeds.
In ours we included:
Tender stem broccoli
With a side of hummus
Mix it up your way, the more colours the better - each colourful vegetable adds an extra nutrient......Eating the rainbow is delicious and nutricious!!
Remember to tag us in our colourful plates @dishonorlondon
This chilli has two types of beans in it, which are a great way to add more protein into your diet. Plus the tomato, potato and courgette contribute to achieving your 5-a-day!
1 tbsp rapeseed oil
1 shallot, chopped finely
4 garlic cloves
2 carrots, chopped finely
1 tsp cumin
1 tsp ground cinnamon
2 tsp paprika
2 tsp oregano
2 tsp salt
1 tsp black pepper
1 tbsp tomato puree
220ml veg stock
1 can chopped tomato (400g)
1 can cannelloni beans, drained (400g)
1 can red or white kidney beans, drained (400g)
1 large potato
3 large tomatoes
- Place a saucepan over a medium heat, add the oil.
- Once hot add the onion, minced garlic and carrot. Sweat the mix for 3-5 mins.
- Add the cumin, cinnamon, paprika, oregano, salt and pepper to the pan and cook for a few more minutes.
- Then ad the tomato puree, chopped tomatoes and vegetable stock. Bring to a simmer, then add the cans of beans and stir.
- Let the chilli cook for 20mins. While it cooks preheat the oven to 180C
- After 20 mins turn the heat on the chilli off, and pour the chilli into a large casserole dish.
- Slice the potato, tomatoes and courgette into thin slices. Layer these on, alternating between the three, overlapping each slice. Once you have covered the top of the dish completely, cover the top of the dish with tin foil (or the lid of the dish it has one)
- Place the chilli into the oven for 45mins. After 30 mins, take it out and remove the lid or foil. Then put back in the oven and cook for the further 15 mins or until the top is golden and the potatoes are crispy.
The dish looks great as a centre piece on the table, serve with green vegetables.
- 1 cup oats
- 1/2 cup crushed almonds
- 1/2 cup shredded coconut (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 chia eggs
- 1/4 cup melted coconut oil
- 1/3 cup peanut butter
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin seeds
- 1/4 cup cranberries or raisins
- 1/4 cup chopped walnut or brazil nuts
1. Preheat the oven to 350 F.
2. Line a baking sheet with parchment paper and set aside.
3. To start, make the chia eggs. In a small bowl whisk together 6 tablespoons of water with 2 tablespoons of chia seeds. Set aside for 10 minutes until the mixture becomes thick and gelatinous.
4. In a medium bowl combine oats, crushed almonds, shredded coconut, cinnamon, baking powder and soda, and salt.
5. In a small bowl combine chia eggs, coconut oil, peanut butter, maple syrup, and vanilla extract. Add the wet ingredients to dry and stir to combine.
6. Fold in pumpkin seeds, cranberries or raisins, walnuts or brazil nuts.
7. With a table spoon scoop the dough into a ball and place on a baking sheet. Repeat until dough is gone. Press down lightly and bake for 12-15 minutes until lightly browned.
8. Remove from oven and let cookies cool for 10 minutes.
Packed with antioxidants this super berry breakfast bowl is not only delicious but it is a great way to start your day. Compared to juicing, smoothie bowls retain the fibre from the fruit - a sure way to keep you fuller for longer!
Makes 1-2 (dependant on bowl size)
For the smoothy:
180g Frozen mixed berries
2 tbsp Chia seeds
1 tbsp Honey
100ml Oat or Coconut milk
- Place the frozen berries, coconut or oat milk, and chia seeds into a blender. Blend until smooth (remember you want your smoothie to be thick). If you want your mix to be sweeter add extra honey.
- Pour the mix into a bowl and decoratively top with flax seeds, coconut flakes, pumpkin seeds, blueberries, blackberries, raspberries, nuts and granola - or any other of your favourite toppings.
The extra toppings not only add to the flavours and look great but will also add more nutrients too!
Customise this recipe your way, and remember to tag us @dishonorlondon to show off your favourite breakfast bowl toppings.
This recipe is ideal for an indulent breakfast or a delicious desert, and with only 4 ingredients is so easy to create.
The coconut and chia mix creates a super creamy texture, while the mango adds the perfect sweetness. Chia seeds are a great way to get some added protein, fibre and omega 3 into your diet.
makes 4 servings
2 large mangos
1 tin (400ml) coconut milk
70g chia seeds
toppings - any of your choice, we used coconut flakes, dried mango, pumpkin seeds, almonds and raisins.
1. Soak the chia seeds in a bowl with the coconut milk. Leave the mix in the fridge overnight; or at least for an hour until the mixture is firm.
2. Remove the skin from the mangos and cut into small cubes.
3. Remove the coconut chia mix from the fridge.
4. In a glass, layer the mango cubes, chia mix and granola.
5. Add your toppings of choice and serve.
One of the great things about this recipe is that you can change the fruit layer to whatever flavour you like..... we've also tried it with pineapple, peach, and strawberries.
Try for yourself and let us know which is your favourite way to have this pudding. Remember to tag us @dishonorlondon
Not only packed with flavour, this pesto recipe is loaded with protein.
- 2 garlic cloves
- 100g peas
- 100g edamame beans
- 50g sunflower seeds or pine nuts
- 1 tbsp lemon juice
- handful of fresh basil
- 2 tbsp rapeseeds oil
- Finely chop the garlic cloves
- Add the garlic, peas, edamame, sunflower seeds, lemon juice, oil and basil to a food processor or blender (if you use a blender you may need to use more oil)
- blend until required consistency.
This is a quick and tasty recipe that is so versatile. Whether you add it to sourdough bread for a delicious brunch or make it the superstar ingredient to your evening meal.
This feel good smoothie recipe is one of our absolute favourites!
A super easy and enjoyable way to get all the greens you need. Enjoy the fun of a smoothie with the benefits that fresh ingredients bring.
Refreshing, healthy and great for a cleanse the goodness comes in the form of ginger and celery to aid digestion and lower cholesterol. The Chia contributes towards your daily omega 3 intake. The Spinach delivers a hit of iron and bone supporting vitamin K and the cool refreshing anti oxidant cucumber helps hydrate.
1 stick celery
Chunk of cucumber
125g Pineapple chunks
Handful of Spinach
Nob of Ginger
2 tbsp Chia seeds
1 tbsp Flax seeds
You can have fun experiment with quantities to your preference, chuck it all in and blend! More recipes coming soon on our social @dishonorlondon
Spoil a loved one by treating them to these deliciously light and fluffy scones - we made them plain, however you could switch up the recipe by adding some dried fruit, cherries or even vegan cheese ... perfect for an Afternoon Tea!
Ingredients. Makes 8 scones
- 375g self raising flour
- 1/2 tsp salt
- 1 tsp baking powder
- 112g vegan butter
- 4 tbsp caster sugar
- 180ml soy milk (plus more for brushing the tops)
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- Preheat oven to 220c
- Sift the flour innate a mixing bowl, add salt and baking powder
- Add the vegan butter and rub in with your fingers until the mix is crumbly
- Add the caster sugar
- Add the soy milk, vanilla extract and lemon juice and mix with a spoon
- Flour your work surface. Move the mix out of the bowl and roll with your hands into a big ball. Add more flour if necessary if the mix is still sticky
- Flatten it out evenly so there is space to cut your scones
- Dip your cutter into flour and then cut out your scones, place them on the parchment lined baking tray
- Roll the remaining dough so you can cut more scones out, then repeat, the mix should make around 8 scones.
- Brush the tops of the scones with soy milk
- Bake in the oven for 15-20 mins until golden on top
Serve with your favourite flavoured jam and a smooth coconut cream... you decide which one goes on first!!
A perfect winter warmer this golden soup is a treat for the taste buds and a great alternative to your classic vegetable.
The most eaten squash in the UK, the butternut provides a hearty and subtle flavour and is considered a cold weather superfood due to its abundant source of vitamins, including Vitamin C and Vitamin E.
We have added the super tasty root vegetable the sweet potato to add a balance and sweetness to the soup. These tuberous roots contain fibre and antioxidants that promote the growth of good gut bacteria and contribute to a healthy gut.
(Makes 4-6 servings)
2 cloves garlic
200g sweet potato
200g butternut squash
1 200g can chickpeas
1/2 tsp salt
1 veg stock cube
1 tsp mixed herbs
Coriander to serve (optional)
- Peel the sweet potatoes and chop into cubes. Chop the butternut squash and carrot into roughly the same size cubes.
- Finely dice the shallots and garlic. Heat a little oil in a large pot and add the onion with a pinch of salt. Cook for 2-3mins, then add the garlic. Cook for a further minute.
- Add the chopped carrots, sweet potato and butternut to the pot. Let it all cook for a few mins on a low heat.
- Dice the ginger and add to the pot with salt and paprika. Dissolve veg stock cube into 750ml of hot water, stir, then add to the pot.
- Drain the chickpeas and add to the pot. Cover the pot and bring the heat down and simmer for 45mins or until the ingredient soften.
- Once all ingrediance are soft, turn off the heat and let the pot cool.
- Once cooled add to the blender and blend until smooth.
- Serve and top with fresh coriander and cracked black pepper - Enjoy!
Enjoy our recipes? Tag us on social and look out for more recipes coming soon at @dishonorlondon
Wanting to change things up this Pancake day? Looking to try something new?
You don't need to be vegan to enjoy these pancakes. Boasting a completely different texture to your average pancakes and still packing a punch in the flavour department - Plus they are packed with gut friendly chia and flax seeds.
Makes 4 medium sized pancakes
1 Chia egg (mix 3 tablespoons hot water with 1 tablespoon chia seeds)
2 tbsp shelled hemp seeds, or ground flaxseeds (we used flaxseeds) - plus extra to serve
2 bananas - 1 mashed, 1 sliced
1 tsp ground cinnamon
1 tbsp coconut flour or almond flour
1 tbsp plain flour (use buckwheat to make gluten free)
40 - 50ml almond or coconut milk
1 tsp baking powder
1 tsp coconut oil
1 tbsp maple syrup
1. Combine the chia egg, hemp seeds, 1 mashed banana, cinnamon, both flours, nut milk and baking power in a bowl.
2. Mix together with a spoon. You want to achieve a ‘dropping' consistency, so add a further 20-30ml nut milk for thinner pancakes.
3. Melt the coconut oil in a large frying pan over a medium heat, then pour 1 heaped tbsp of batter mix into the pan. Fry on each side and cook through until lightly brown.
4. Once cooked take out the pan and place on a large plate and keep warm in the oven on a low heat while you continue to use up the rest of the batter. Repeat step 3 until you have used all the mixture.
5. Stack the pancakes and drizzle maple syrup, hemp / flax seeds and the other banana sliced…. Plus any other of your favourite toppings! We added whipped coconut cream and blueberries for some extra vitamin C!
Try mixing it up with these topping ideas - Biscuit spread, Coconut cream, Pistachio nuts, Almond flakes, Poached fruit.
Give them a try and if you love them let us know by tagging us in your pancake pictures @dishonorlondon
Ingredients: (4 servings)
- 150g polenta
- 600ml water
- 1 vegetable stock cube
- 2 tsp dried Italian herbs
- 2 tsp dried rosemary
- 2 tsp dried organo
- 1/2 tsp salt to taste
- Pinch of pepper
- 1 tbsp rapeseed oil
- Add the vegetable stock cube and water to a medium sized pot and bring to a boil.
- Once boiling turn the heat right down to a simmer, then very slowly add the polenta - stirring constantly.
- Add in the dried herbs and salt and pepper.
- When the polenta is a thick consistency take off the heat.
- Add the mixture to a square bottom tin, spread out evenly and let cool. Once cool place the mix in the fridge for an hour firm up.
- Once the polenta is firm and completely set, take out of the fridge. Remove from the tin and cut them in to thin fries.
- Pre-heat the oven to 180°C / gas mark 4.
- Place the fries on a baking tray and brush with oil.
- Bake in the oven for 30 minutes until golden brown and crispy.
Serve with a sprinkling of rock salt, and a spicy tomato sauce dip.