Christmas Bark

• white chocolate
• dark or milk chocolate
• crushed candy canes

1. Melt 1/2 of the white chocolate and spread over the bottom of a lined pan
2. Let set
3. Melt the milk chocolate and spread over - let set
4. Melt the remaining white chocolate and spread over the milk chocolate
5. Gently press the crushed candy canes into the top of the milk chocolate

Carrot, Bean and Miso Dip

• 4 carrots peeled and sliced
• 3 tbsp olive oil
• 2 tbsp water
• 2 cloves garlic crushed
• 1/2 tsp ground cumin
• 1/2 tsp ground ginger
• 3/4 cup cooked cannellini beans
• 2 tbsp white miso paste
• 2 tbsp lemon juice

1. Put carrots, olive oil, water, garlic, cumin and ginger into a pot.
2. Bring to boil
3. Put lid on and simmer for 30 minutes
4. Put into a food processor with the remaining ingredients and process until smooth

Roasted Red Pepper Hummus

• 1 cup roasted red pepper
• 1 can chickpeas drained (425 grams)
• 1/4 cup lemon juice
• 1/4 cup tahini or nut butter
• 1/2 clove garlic
• 2 tbsp olive oil
• 3/4 tsp of ground cumin

1. Put all the ingredients in the food processor and process until smooth

Minted Pea Soup

• 2 onions
• 2 tbsp oil or vegan butter type spread
• 1 kg frozen minted peas
• 1 litre vegetable stock
• 1 tbsp nutritional yeast (optional)

1. Fry onions until translucent
2. Add peas and stock
3. Boil for 5 minutes
4. Puree until semi-smooth
5. Add nutritional yeast (this gives a slight touch of parmesan for vegans)
6. Serve with mint leaves and/or croutons

Cashew Nut Cream

• 2 cups raw cashews
• 1 cup cold water
• dash salt
• dash lemon juice
• 2 tbsp sugar or maple syrup (for a sweet version)

1. Soak the cashews for 48 hours or overnight
2. Drain and add to food processor with 1 cup fresh water
3. Add water until you get the consistency you want
4. Add lemon juice, salt, sugar

Vegan or Vegetarian Cashew Nut Roast

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 4 carrots chopped
• 1 tsp vegetable stock powder
• 1 tsp dried mixed herbs
• 1 tbsp tomato paste
• 1 tsp soy sauce
• 1 cup cashew nuts
• 1/2 cup parsley
• 1 cup fresh breadcrumbs
• 3 eggs (for vegetarian) or 3 egg replacement *(vegan)

Method:

1. Fry onion in olive oil
2. Add chopped carrots, stock and herbs, tomato paste and soy sauce
3. Cook until carrots and soft and the mixture is caramelised
4. Add nuts and cook another 10 minutes
5. Process in a food processor, with the parsley, until the mixture is smooth
6. Add breadcrumbs and eggs or egg replacer
7. Push into a loaf tin
8. Bake at 190 degrees Celsius for about 40 minutes until firm to touch

In oven, ready for cooking

Quick, Easy, Yummy Cookies

• 200 grams sugar
• 200 grams margarine or softened butter
• 2 tablespoons golden syrup
• 150 grams self-raising flour
• 1 cup chocolate chips

1. Beat together sugar and margarine
2. Beat in golden syrup then flour and chocolate chips
3. Put in spoonfuls on a baking paper covered tray
4. Bake at 180 degrees Celsius for 15 minutes