For the cakes:
Method:
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
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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:
Sweetcorn
Edamame
Radish
Beetroot
Tomato
Potato
Courgette
Avocado
Tender stem broccoli
Carrot
Flax seeds
Sunflower seeds
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
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Ingredients:
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
1 courgette
3 large tomatoes
Method:
The dish looks great as a centre piece on the table, serve with green vegetables.
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Method:
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.
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Ingredients:
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
Optional Toppings:
Flax seeds
Granola
Pumpkin seeds
Blueberries
Raspberries
Blackberries
Coconut flakes
Method:
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.
]]>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.
Ingredients:
makes 4 servings
2 large mangos
1 tin (400ml) coconut milk
70g chia seeds
160g granola
toppings - any of your choice, we used coconut flakes, dried mango, pumpkin seeds, almonds and raisins.
Method:
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
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Ingredients:
Serves 4-6
Method:
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.
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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.
INGREDIENTS.
1 stick celery
Chunk of cucumber
125g Pineapple chunks
Handful of Spinach
Nob of Ginger
2 tbsp Chia seeds
1 tbsp Flax seeds
Almond milk
You can have fun experiment with quantities to your preference, chuck it all in and blend! More recipes coming soon on our social @dishonorlondon
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Ingredients. Makes 8 scones
Method.
Serve with your favourite flavoured jam and a smooth coconut cream... you decide which one goes on first!!
]]>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.
INGREDIENTS.
(Makes 4-6 servings)
1 shallot
2 cloves garlic
2 carrots
200g sweet potato
200g butternut squash
1 200g can chickpeas
1tsp paprika
1/2 tsp salt
5g ginger
1 veg stock cube
1 tsp mixed herbs
Coriander to serve (optional)
METHOD.
Enjoy our recipes? Tag us on social and look out for more recipes coming soon at @dishonorlondon
]]>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.
INGREDIENTS.
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
METHOD.
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
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Method:
Serve with a sprinkling of rock salt, and a spicy tomato sauce dip.
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TOAD IN THE HOLE:
Serves 4-6
Ingredients:
Method:
Serve with an onion or red wine gravy, and your favourite green vegetables. Perfect for your guests, vegan or not!!
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