Gabrielle Aplin #FoodWithFriends

I love food & I love sharing it with my friends so I thought I would combine the two & share some of my favourite vegan recipes with you all. Enjoy! x

[gafoodwithfriends]

Yummy Raw Banoffee Pie

Banoffee Pie Ingredients:

1 cup mixed nuts (walnuts almonds hazelnuts) 2 cups of dates Vanilla extract 2 bananas 2 tablespoons melted coconut oil Vegan whipping cream Vegan chocolate/dark chocolate (Vego is great!) for grating   A dash of maple syrup

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Method: 

1. Blend the chopped nuts in a food processor 

2. Add in your chopped dates & blend until the mixture is a bit sticky & you’ll be able to mould it to the base. 

3. Pour it into your cake tin and press it down firmly 

4. Soak some medjool dates in hot water for the caramel layer. 

5. Add the dates, coconut oil, maple syrup and vanilla extract to your blender 

6. Spread the caramel mix into the cake tin 

7. Chop your bananna and add to the top of the caramel mix 

8. Add whipped cream of your choice - I use vegan whipping cream but you can also use coconut cream 

9. Grate some chocolate over the top and voilá! 

Hope you enjoy this easy tasty dessert. If you make it I’d love to see your results! Send me your pics using #foodwithfriends. Gabrielle x 

[gafoodwithfriends]

Kale Caesar Salad with Alfie Hudson-Taylor

Ingredients: 

For Caesar dressing: 1 cup of cashews (soaked overnight) 2/3 cup vegan mayo Lemon juice (about 1 Tbs) 1 tsp white miso 3 garlic cloves 2 tsp balsamic vinegar 1 Tbs nutritional yeast 3/4 cup water 1 Tbs Dijon mustard

For Salad: 1/2 red onion thinly sliced 1 Cup of cherry tomatoes halved 1/2 a cucumber sliced Bag of kale   Vegan chicken substitute

For mushroom “bacon”: 2 Portobello mushrooms sliced long ways 2 Tbs soy sauce 1 tsp smoked paprika 1 tsp liquid smoke Garlic granules

Method:

1. Finely chop the mushroom into thin strips. 

2. Heat some oil in a pan and begin frying the mushrooms. Add in the garlic, paprika, liquid smoke & soy sauce to the pan. 

3. You want to fry the mushrooms on a medium heat until they become slightly blackened.

4. Use a separate pan to start frying the fake chicken pieces. You can use tofu if you prefer! 

5. Now move on to the caesar dressing. Add 1 cup of caesar cashews, vegan mayo, lemon juice, miso, garlic cloves, balsamic vinegar, nutritional yeast, water and dijon mustard to a blender and blend it together for 1 or 2 minutes until the mixture is smooth & creamy. 

6. Next you need to massage the kale! You can massage it with olive oil & lemon juice.

7. Chop some baby tomatoes, cucumber, red onionor whatever raw veggies you like in your salads. 

8. Now you are ready to put it all together! This is one of my absolute favourite dinners so I hope you enjoy! 

Gabrielle x 

Watch how Alfie & I made it here: 

[gafoodwithfriends]

Chickpea Omelettes yay

Ingredients: 

1/2 block tofu

1 tsp kala namak (I have) 1 tsp turmeric 1 tsp garlic & onion powder 1 tbs nutritional yeast 2 tbs vegan yogurt 1 cup chickpea flour 1 1/4 cup water 1/4 tsp baking powder Some salt - I like Kala Namak but any salt will do

For topping: Vegan Cream cheese Chives

1 red pepper 1/2 a white onion Mushrooms (about 1 cup sliced)

Method:

1. Chop the mushroom and peppers into bite sized pieces 2. Chop the onion (sunglasses optional) 3. Heat some oil in a pan and add the mushrooms, pepper & onions 4. Crumble in half a block of tofu 5. Add turmeric & nutritional yeast (this gives a bit of a cheesy flavour 6. Add half of your garlic & onion powder. 7. Mix everything together & cook for a couple of minutes on low heat 8. Add the rest of your tumeric, garlic powder, nutritional yeast, baking powder & vegan yogurt to the chickpea flower. 9. Add some water to the dry ingredients & mix and whisk altogether until it’s smooth and not lumpy 10. Add a thin spread of the fried ingredients to a small pan with some oil. 11. Pour the chickpea batter over the top until the mixture is covered. 12. When the edges are solid, flip the omelette over & cook on the other side 13. You can garnish it with whatever toppings you like - vegan cream cheese & chives works a treat :)

Enjoy! x

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Watch the video of how I made the omlette here:

[gafoodwithfriends]

Jackfruit Tacos with Joe Keogh

Hi everyone, I'm so happy to be back with some more fun, vegan recipe's that you can try at home. In this video myself and my pal Joe Keogh make jackfruit taco's. Hope you enjoy! If you try this recipe please send me your creations using the #FoodwithFriends hashtag. Enjoy! Gabrielle x 

Ingredients:

1 can of jackfruit in water (seeds removed and chopped) Soft tacos or wraps 3 radishes Bunch Coriander 2 limes 1 cup red cabbage shredded 2 tsps smoked paprika 1 tsp chilli powder 1 tablespoon tomato puree 1/4 cup water 1 tsp onion powder 1 tsp garlic powder vegan mayo sriracha  sauce  a pinch of cayenne pepper

Method:

1. Chop the red cabbage into thin slices (please be careful of your fingers!)

2. Add the juice of 2 limes to the cabbage & add some sea salt. Leave this to the side

3. Add some olive oil or oil of your choice to a hot pan & add the drained jackfruit. Cook the jackfruit for a couple of minutes, making sure to keep breaking apart and mushing the jackfruit a little bit

4. Add the spices to give the jackfruit flavour: smoked paprika, chilli powder, tomato puree, onion powder, garlic powder & 1/4 of a cup of water.

5. Chop some radishes into thin slices. This is optional but adds some lovely colour to  the tacos.

6. For the sauce: add some fresh lime juice to some vegan mayonnaise. You can also add some sriracha  sauce (or sweet chilli sauce would do!) to this which turns it pink & amazing.

7. Add the radishes, cabbage, jackfruit mixture and the sauce to a taco or wrap & enjoy!

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Watch how Joe and I made them here: 👩‍🍳👨‍🍳

[gafoodwithfriends]

Cauliflower Buffalo Wings with Saint Raymond

Ingredients: 

1 large cauliflower cut into florets (big ones halved) Franks hot sauce vegetable oil for frying

Batter Ingredients

1 1/2 cups plain flour 1 1/2 cups beer (Punk IPA if possible. they're vegan!) 1 tsp garlic powder 1 tsp onion powder salt + pepper

For the Dip

3/4 cup vegan mayonnaise (Follow your heart brand vegenaise) 1 Tbs apple cider vinegar (Braggs) 1 Tbs nutritional yeast 1/2 teaspoon garlic powder Tbs chopped chives salt + pepper

Instructions :

1. Once the cauliflower is washed and chopped, pour oil into pan large enough to deep fry the cauliflower pieces. 

2. Whisk together all batter ingredients.

3. Once the oil is heated, dip cauliflower pieces into batter, then place into the pan to fry until golden and cooked (4 - 5 mins)once cooked drain and add to a bowl

4. Mix together all dip ingredients

5. Pour Franks hot sauce into the bowl of cauliflower and mix

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Watch the video below to see how Callum & I made it! 👩‍🍳👨‍🍳

[gafoodwithfriends]

Jackfruit Roll & Slaw with Orla Gartland & Hannah Grace

Ingredients:

1 tin of jackfruit in water not syrup drained and seeds removed (asian supermarket ones are my favourite) 4 soft bread rolls 1 Tbs smoked paprika 1 clove of garlic crushed 1 white onion thinly sliced 1 Tbs tomato puree olive oil for frying 1/3 cup water For the Slaw:

1/2 small white cabbage shredded 1/2 small red cabbage shredded 1 small carrot grated 1/4 red onion thinly sliced 3/4 cup vegan mayo 1+1/2 Tbs cider vinegar 1 tsp salt 

Instructions: 

1. Chop drained jackfruit 2. Heat 1 table spoon of oil in a pan and add chopped onion and jackfruit adding a chopped garlic clove after a few minutes. 3. Add paprika and stir, cooking for a few minutes and mushing all of the spices, onion and jackfruit together. 4. Then add tomato puree, cooking for a few minutes 5. Add water and bring to the boil 6. Simmer the mixture, stirring it until all of the water is absorbed 7. Continue cooking on low heat until jackfruit is cooked through and soft. 8. Take off the heat and set aside 

For the coleslaw:

1. Finely chop the vegetables - carrot, cabbage, radish & red onion  2. Mix all veg ingredients in a bowl, then add mayo (I use veganaise!) & apple cider vinegar. 3. Serve the slaw & jackfruit in a sliced bun & enjoy! 

Watch the video below to see how Hannah, Orla and I made it!  👩‍🍳 👩‍🍳 👩‍🍳

[gafoodwithfriends]

My go-to curry with Alfie Hudson-Taylor & Ronan Sherlock

Our Go To Curry / Daalfredo  Guest: Alfie Hudson-Taylor & Ronan Sherlock

Ingredients:

Coconut Oil  1 white onion finely diced 3 garlic cloves sliced A thumb size piece of ginger  1 small red chilli sliced 3 table spoons of curry powder 1 tea spoon of tumeric A carton of chopped tomatoes 1 sweet potato diced into inch pieces 1 cup red lentils rinsed 1L boiling water with 1 teaspoon of vegetable stock 1 can coconut milk 1 can chickpeas drained and rinsed A large bunch corriander chopped Vegan yogurt Cous cous - whatever type you like best

Instructions:

Heat your coconut oil in a large pot

Add onions and cook on medium heat until soft

Then add garlic, ginger and chill and cook for a few more minutes. (We call these five ingredients the Magic 5!)

Add the curry powder and turmeric and stir through for around 2 mins

Pour in the can of chopped tomatoes

Add lentils and your chopped sweet potatoes to the pan, followed by water and stock powder

Bring the mixture to the boil

Once boiling, cover and turn to a simmer and cook for 20 minutes. stirring now and again until the liquid is mostly gone. 

Then add your chickpeas and coconut milk and cook for a further 8 mins or so

Remove the pan from heat

Prepare couscous

Serve the cous cous in a bowl & pour some of the daal on top.

 Top with chopped coriander and vegan yogurt or any other sides / garnishes of your choice! 

This looks a lot harder than it is!  Watch the video below to see how Alfie, Ronan and I made it! 👩‍🍳👨‍🍳👨‍🍳

[gafoodwithfriends]

Vegan Mac and Cheese with Lewis Watson

Ingredients:

450g macaroni pasta 400g block firm tofu 1 ½ cup oat milk (Oatly) ¾ cup vegetable oil 1 cup water ⅓ cup soy sauce 1 ½  cup nutritional yeast 1 Tbs smoked paprika 1 Tbs garlic power Salt + pepper

Topping:

1 cup breadcrumbs Vegan cheese grated (Sainsbury's caramelised onion or Tesco’s smoked gouda are definitely the best!) A few sprigs of thyme

Instructions:

1. Preheat your oven to 200 degrees.

2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al-dente & then drain.

3. Blend all of the ingredients apart from toppings (drain and rinse the tofu first)

4. When the macaroni is cooked pour it into a baking dish, mixing in the cheese sauce

5. top with grated cheese, followed by breadcrumbs and sprinkle thyme on the top

6. Bake for 20-25 mins.

Boom - delicious vegan mac & cheese. Enjoy!

Watch the full video below to watch how Lewis & I made it! 👩‍🍳👨‍🍳