Nut-free Carrot Cake Cookies

Last week was Allergy Awareness Week and as someone with a nut allergy I can tell you it doesn't half make life complicated at times. Especially when food producers cover their backs by stating "may contain nuts" on pretty much everything from pasta to fruit juices. Common sense is key. Despite one trip to A&E a couple of years ago (looking like the Rugby ace Martin Johnson, according to my lovely husband!) I believe my allergy to be relatively mild. My frustration is that I was not always allergic to nuts so I know how wonderful they are - i miss Bakewell tarts, dry-roasted Peanuts and the fiddly process of de-shelling Pistachios. But alas I can only dream. 

I'm on a constant journey trying to create nut-free sweet treats that really hit the spot. Seeds are a great nut-replacement and there's such a massive selection to try. These cookies are not only nut-free but also dairy-free and very low on sugar. As a result they work out at only 60 calories per cookie and the contents are great to give you an energy boost. 

To make 12 small Carrot Cake Cookies you will need:

1 Carrot, finely grated

1 over-ripe Banana, mashed
2 tbsp desiccated Coconut

3½ tbsp Organic Wholegrain Spelt Flour

2 tbsp golden granulated unrefined sugar

½ tsp ground Cinnamon

½ tsp freshly grated Nutmeg

1 tbsp Agave syrup

1 tsp Chia seeds

2 tsp Sunflower seeds

1 tsp Poppy seeds

1½ tsp Pumpkin seeds

1½ tsp Raw Cacao Nibs

The banana is a great binder and allows for the avoidance of egg-replacer, which I try not to use too often. I opt to keep my ingredients natural, organic and fair-trade wherever possible.

Set your oven to 180°c. In a large bowl mix together the carrot, banana, coconut, sugar, cinnamon, nutmeg and agave then mix together well. Add the seeds, cacao nibs and spelt then combine well ensuring all of the ingredients are well distributed. Each bite should have a good range of seeds and nibs for crunch. The mixture should not be too wet or sticky so add more flour if you need to.

Using a teaspoon scoop up a little of the mixture and roll gently into a ball in the palm of your hand. Lay the balls around an inch apart on a sheet of greaseproof baking paper on a baking tray. When you've laid them all out take a fork and gently press them down flat.

Bake in the oven for 20-25 minutes until the cookies are well browned. 

Unlike conventional cookies I would definitely suggest that you allow them to cool fully before tucking in. They are all the crunchier and chewier for it. 

The combination of seeds with the bitter hint of cacao are a lovely replacement for the walnut flavours in traditional carrot cake. The banana keeps them moist and soft in the middle but is not overpoweringly banana-flavoured. And the shredded carrot is delicious with the hints of cinnamon and nutmeg throughout. Lush!

You can store the cookies for 3-4 days in an airtight container but they are definitely tastiest in their first 24 hours. They are also perfect for making cookie sandwiches with dairy-free ice cream or cheesecake-style vegan cream cheese.

Enjoy!

Celeriac Soup with Kale & Truffle Pesto

I officially declare this the last soup recipe of the season. Now that the evenings are getting lighter and the weather is perking up a little, we won't need their warming qualities much longer. But this one was so good that I just had to share!

The soup itself is smooth, velvety and has a delicious depth of flavour. Celeriac is a corker of a root and I love it both cooked and raw. It'll be perfect for slaws and salads going into Summer! My Kale pesto is tinged with Truffle oil which gives it a real earthiness. This pesto recipe made just over a ramekin of pesto, this was enough to garnish 2 soups and also dress pasta the following night.

To serve 3 comfortably, or 4 as a starter, you will need:

For the soup:

1 large Celeriac

1 large white Onion

2 sprigs of Thyme

2 Celery sticks

1 litre Mushroom stock

Smoked salt (optional)

Black Pepper

1 tbsp Coconut Oil

For the pesto:

Handful of Kale leaves

1 small clove of Garlic, crushed

2 tbsp Extra Virgin Olive Oil

2 tbsp Pine nuts

2 tsp Truffle oil (optional)

To garnish:

1 tbsp Pine Nuts (toasted)

First roughly dice the onion and slice the celery sticks. Melt the coconut oil in a deep saucepan set on a medium heat. Add the onion and celery to the pan, mix through the thyme leaves (no stalks) and let soften for 10-12 minutes. You are only looking to soften the onions, not to brown them.

Use a large knife to cut away the rough outer of the head of Celeriac. Chop roughly into inch-wide cubes and add to the pan with the onion and celery. Mix together and cook for 15 minutes, stirring regularly. 

Make up a litre of stock - I like to use Mushroom stock as it's not at all overpowering and the slight earthiness works well in this soup. You can use any vegetarian stock you like to use. I try to make my own vegetable stock regularly to freeze but when I run out I use 'Kallo - Organic Mushroom Stock' as they're the best shop-bought stock cubes I've tried. Add the stock to the pan and bring to the boil then let simmer for at least 30 minutes. Take off the heat and blend well using a hand blender. I often like a chunky soup but this one suits being super-smooth.

Now for the pesto! Put all of the ingredients into a mini blender and blitz until you have a coarse green paste. You can also do this in a pestle and mortar if you fancy using a bit of elbow grease. 

Before serving season the soup with a little salt and pepper. I used smoked salt but normal salt flakes or celery salt would be fine. The faint hint of smokiness worked well with the other flavours and if you haven't tried smoked salt before then I urge you to - it's a dream with some mashed avocado, or many other things for that matter.

Serve the soup with a dollop or swirl of the pesto - what's your style? I'm a swirler, for sure - with a few toasted pine nuts to finish. You can use the grill or a small pan to toast the pine nuts in no more than a couple of minutes. 

Enjoy!

Courgette, Pea & Mint Patties

Since becoming vegan last year I have experimented with many different veggie patties, burgers, fritters and falafels. People are always asking what we eat now, assuming that we have very little choice. But there are so many amazing plant-based foods available, before you even start on the vegan substitutes out there. So in reality, with a little planning, it's really not that hard and the options are endless.

This is my favourite "pattie" recipe so far; a combination of lush, fresh ingredients to really tickle your tastebuds. Peas and mint are great bedfellows - I just know that you Nottingham folk can't resist your mushy peas and mint sauce! And with the addition of courgette these patties are light and such a joy to eat.

 To make 6 medium-sized patties you will need:

• 1 courgette
• 1 small white onion
• 140g frozen garden peas 
• Handful of mint leaves, stalks removed
• ½ a handful coriander leaves, stalks removed
• 1 tbsp coarse breadcrumbs, such as Panko
• 1 tbsp gram flour 
• 3 tsp egg replacer - I use Orgran "No egg" - plus 4 tbsp water
• ½ tsp baking powder
• 5 tbsp rapeseed oil
• Salt and pepper

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Grate the courgette and onion onto a tea towel then pat down to squeeze out the moisture. Cover and set aside.

Blitz the defrosted garden peas until they are broken up into small pieces, but not entirely processed. Fresh peas are best, if you can get 'em! You can do this with a fork, rather than a food processor, if you wish. Then finely chop the mint and coriander.

Put the courgette, onion, peas, coriander and mint into a bowl and mix together. Then add the breadcrumbs, gram flour and baking powder. Season with a little salt and pepper then mix together well.

In a small bowl lightly whisk the egg replacer with the water until fluffy. Pour into the other ingredients and fold through gently until all the ingredients come together. Cover and chill in the fridge for 30 minutes. Then shape the patties, lay on a plate or baking sheet, then chill for a further 30 minutes.

Put the rapeseed oil into a frying pan and warm on a high heat. As the oil is starting to bubble gently set down the patties. They should start to sizzle immediately. Fry for 15 minutes, turning regularly, until the patties are evenly browned all over. If at any point during cooking the patties are cooking too quickly turn down to a medium heat. Serve immediately. 

 I served the patties with mixed leaves thrown in a light vinaigrette and a raita-style dip using plain soya yoghurt. It was a lovely combination - this is a lovely meal for coming into Spring, really fresh and vital! 

Spicy Orzo with Swiss Chard & Anchovies

Continuing on our constantly evolving food journey I find that every day truly is a school day. My husband found out he is lacking in vitamin D, which could explain some recent health issues. With this in mind I've been using lots of lovely dark green vegetables and other foods high in vitamin D this week. Spinach, Kale, Chard and Mushrooms to name a few. As well as the addition of canned fish such as Sardines and Anchovies which are high in key nutrients. 

We've kept fish on the menu - on an occasional basis - because as well as their nutritional value we really do enjoy them. However, I watched the documentary 'Vegucated' yesterday and it's definitely resonated with me. The ocean is just another resource for us to drain. But what right do we have? Anyway it just got me thinking and I'm not ruling out giving up fish altogether. We'll see, but I will definitely be making an even bigger effort to source sustainable seafood in the meantime. 

 This is a quick, simple dinner - perfect for week-nights and packed with goodness. Orzo is a durum-wheat pasta and this dish is not dissimilar to a risotto, in a way. To serve 2, you will need:

• 130g Orzo
• 200g Swiss chard 
• 1 tin of anchovies
• 1 tbsp pine nuts
• 1 large garlic clove
• Small handful of dill
• 1 tbsp olive oil
• ½ tsp Cayenne pepper
• 1 tsp red chilli flakes
• Black pepper

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Firstly bring a pan of water to the boil and cook the orzo as per the instructions on the pack, approximately 7 minutes, drain then set aside. Try not to overcook as it can become stodgy.

Chop the anchovies and finely slice the garlic. Rinse then shred the chard - I usually cut into strips around 1-2cm wide. Put the pine nuts into a small pan and onto a high heat. Shake around while on the heat and once the nuts have browned slightly take off the heat and set aside in a ramekin. Try not to get distracted while doing this as they will burn very quickly once they start - believe me, I speak from experience!!

Warm the olive oil in a deep pan and set on a medium heat. Add the garlic and anchovies and move around the pan with a wooden spoon for 2 minutes allowing them to release their aromas. Then add the chard and coat well in the flavoured oil. Turn down to a med-low heat, put a lid on the pan and let the chard wilt for 2 minutes. 

Finally add the orzo, cayenne pepper, chilli flakes, toasted pine nuts, dill and a grating of black pepper then mix everything together well before serving. I reserved a little dill and a few pine nuts to pop on the top to serve.

Really lovely warmth and depth of flavour. If you can't get hold of chard any other dark greens will work fine in it's place. If you find anchovies overpowering then just add less - I like the kick a whole tin gives but it can be quite salty if you are not used to them. 

If you are making any of my recipes I would love to hear from you. You can contact me on Twitter / Instagram / Pinterest @VChloeK & tag your photos #edibleroots

Charred Red Peppers & Chickpeas with Harissa & Rose

Hoping everyone is enjoying 2014 so far! We've been enjoying plenty of nutritious fruit and vegetable-based escapades, perfecting our use of the juicer and making some beautiful drinks - certainly makes the lack of alcohol easier to bear, you can still sponsor our "Dryathlon" here: www.justgiving.com/vicandben, to help us reach our fundraising target. If any of you have been thinking about getting a juicer I would definitely say go for it! Such an amazing piece of kit, even if you do have a teeny-tiny kitchen like ours. 

Baby it's cold outside, I just need good old winter comfort food. January calls for spice and a bit of self-medication using all of natures goodness - garlic, chilli, ginger, lemon et al. This one is big on the garlic and cayenne pepper, which is a treat for your sinuses. This recipe has a little kick of heat but shouldn't be too overpowering or lasting. But what do I know? I have an asbestos tongue when it comes to chilli! I suppose you'll just have to trust me...

To serve 2, you will need:

• 40g dried Chickpeas (soaked overnight)
• 3 medium-sized banana Shallots
• 2 small Garlic cloves
• ½ jar of Harissa Paste (82g jar) - I used Bart Infusions, but Belazu also do a very good one with rose incorporated
• 3 red Peppers
• 1 tbsp Coconut oil
• 2 tbsp Olive oil
• Small handful of Basil & Parsley
• Small handful of dried Rose petals, partially crushed in a pestle and mortar
• Salk flakes and black pepper

Firstly slice the top off of your red peppers and de-seed. Then halve the peppers and cut into slices. Pop these into a baking dish, pour over the olive oil and sprinkle with 1 tsp salt flakes and a little grinding of black pepper. Then into the oven at 220°c for between 30-40 minutes, or until they start to char and blacken. Turn at least once during cooking to ensure even charring.

While the peppers are roasting rinse the soaked chickpeas, pour into a small saucepan then cover with boiling water. Bring to the boil then simmer steadily for 7-10 minutes before draining.

Finely slice the shallots and garlic then warm the coconut oil on a medium-heat in a frying pan. Once melted add the shallots and garlic to the pan to sauté and soften for 5 minutes. Once the shallots are starting to become translucent add the cooked chickpeas to the pan.

Mix well then add the Harissa paste and half of the crushed rose petals. Coat everything well in the paste and move around the pan to release the aromas. 

Remove the peppers from the oven and add them to the pan. Finely chop the basil and parsley, mix in well then warm everything through before taking off the heat. Serve with the remaining rose petals scattered over the top.

Harissa is a very aromatic flavour and the rose is a great partner. If you have trouble charring the peppers (as all ovens vary) then knock it up to the top heat to really blacken the edges - it's such a lovely, deep flavour - but just make sure not to burn them entirely!! I also like this same recipe using Mograbieh (giant couscous) instead of Chickpeas - just cook it up as per the instructions on the pack and add in the same way. 

Enjoy!

Chia Pudding

As I journey through the maze that is going vegan, I'm constantly surprised and impressed at how many wonderful (and completely natural) treats there are to enjoy. The latest "superfood" to join my list are Chia Seeds. They are high in Protein, Iron and Omega-3, plus antioxidants. I've been enjoying them with cereals & puddings, sprinkling them over at the end for a little nutrition kick, until now... 

This super-simple recipe for Chia Pudding is highly rewarding - and get your favourite fruits, seeds and nuts at the ready! To serve 2, you will need:

60g Chia Seeds

300ml Soya Milk

1 tbsp Agave Syrup

Put all of the ingredients into a small bowl or jug and mix well. Leave to settle for 30 minutes then mix again. Cover the container with cling film and leave in the fridge overnight. 

The next day all of the seeds will have increased in size and you should have a dessert the texture of blancmange - a little wobbly! Now is for you to decide on a topping. I used dried figs and a little more agave syrup. That's my sweet tooth talking!

The texture of the pudding was not what I expected but the flavour is so creamy, almost akin to rice pudding. You can use any non-dairy milk that you enjoy. I imagine Almond milk would be quite something! 

Beetroot & Horseradish Soup

Beetroot is one of my favourite vegetables but also probably one of the most underrated. Lets be honest, most people will only recognise it pickled. And up until recently fresh beetroot has been relatively tough to get your hands on. Now it's not uncommon to see it in most supermarket veg aisles. And what a pleasure it is! 

Beets are also seriously versatile; in slaws, soups, stews, smoothies, salads and even cakes. The rich, earthy quality of fresh beets is mouth-wateringly good and it's colour is divine, brightening up any plate.

So now I've bigged up the beets, let's get going! For my Beetroot & Horseradish Soup you will need:

5 medium-sized Beetroots

50ml water

1 sprig of Rosemary

3 tsp Salt Flakes

2 tsp coarsely ground Black Peppercorns

2 tbsp fresh grated Horseradish, or The English Provender Co. 'Grated Hot Horseradish'

500ml Vegetable Stock

2 small sprigs of Dill

2 tsp Dijon Mustard

2 tbsp Capers

Set your oven to 190°c. Scrub the beetroots clean and chop off the head and tail of each one. Place a large piece of foil into a deep baking dish and curl up the sides so that you are almost creating a foil bag for your beets. Sit the beets in the centre and pour in the water all around them. Sprinkle over 1 tsp salt and 1 tsp pepper and sit the sprig of rosemary on top. Seal the foil bag up then cook the beets for 1 hour 30 minutes. 

When you remove the beets from the oven fully open up the bag then leave them to cool for 15 minutes or so. Once they are cool enough to handle move to a chopping board and peel off the skin. This should be easy to do by rubbing the edges down with your fingertips. If you are struggling then use a knife to carefully shave away the skin. Chop the beets into wedges and throw into a blender. Add the horseradish, vegetable stock and the remaining salt and pepper before blending well. 

Pour the soup into a large saucepan to heat gently at a medium heat until steaming but not boiling, about 5 minutes. Season to taste. To serve add a swirl of Dijon mustard using a teaspoon, drop in the capers and add a sprig of dill. 

Every ingredient here plays a major part. The winning combination of beets and horseradish, a lovely pair of roots, spiked with added mustard and capers. The capers acting like little flavour bombs throughout. Delicious - i hope you enjoy it as much as we did!

Now, beet it!