THE PLANT-BASED COMMUNITY COOKERY SCHOOL
THE PLANT-BASED COMMUNITY COOKERY SCHOOL
The recipe for these amazing brownies was developed by our fab programmes assistant, Nav. Containing iron, fibre and potassium, they are a great source of nutritional goodness and are naturally sweetened using dates which nicely balances the black beans. Nav says 'if you have never used beans in your baking before, give it a go I dare you!'
These truffles are nut-free, gluten-free, sweetened naturally AND they’re good for you! Yes, that’s right, despite tasting decadent and festive, these gingerbread cookie dough truffles are made with wholesome ingredients that will make you feel great and give you a lovely boost of nutrients. If you'd prefer not to coat in chocolate, you can double the "gingerbread sprinkle" and roll the gingerbread cookie dough balls in that instead. Although you can buy tiger nut flour and oat flour, you can make your own by whizzing tiger nuts or oats in a food processor or blender.
This fabulous recipe comes from MIH family member, teacher and food alchemist Amy Hiller! These festive treats are absolutely delicious and I think they tick a lot of boxes! Instead of stewed fruit, the filling is a rich, thick chocolatey mixture bursting full of texture and flavour.
Sshhhh don’t tell anyone! These decadent fudgey chocolate muffins are secretly packed full of wonderful ingredients that are good for you! Based on the flavour and texture, you’d never know that there were fruits, seeds and all-sorts lurking in them.
These cookies are beautifully light and cakey, almost like muffin tops. They're not too sweet and you can easily play around with the recipe and add your favourite dried fruits, nuts or seeds.
Extremely quick and easy to make American style fluffy pancakes. Serve with fresh berries or berry compote and lots of maple syrup!
Festive spiced gluten-free intense chocolate brownies anyone? Eh, YES PLEASE. This squares of magic were created by food magician Niki Webster from Rebel Recipes food blog.
The Queen of apple cakes from our pal Niki Webster over at Rebel Recipes food blog. Our founder Sarah Bentley could not think of a better way to use up all those seasonal apples! This is a SERIOUSLY good recipe and comes out looking like the photo even when made by us mere mortals!
Who doesn't love a donut? This sophisticated donut has a lot more nourishment than your average one and tastes banging too. Amazing recipe from our friends over at The Cook & Him.
This is a WOW dessert if we have ever seen one. A total treat and healthy too and created by our friends over at amazing veggie and vegan food blog The Cook & Him.
Chocolate falafel? No way. Yes way. Try this tasty recipe from our Sarah for a new sweet spin on falafel.
Nut free and vegan? No problem. These tasty chocolate raw balls always go down a storm when we make them in nurseries and other nut-free settings. Replacing nuts with oats also makes them cheaper to make.
This homemade flapjack recipe is packed full of protein, fruit and plenty of fibre. Fit for breakfast, afternoon snacks or perfect with our Banana Nice-Cream for dessert.
Gooey, decadent, really quite naughty - but oh so banging tasting brownies from our chef Steve Wilson. Enjoy.
Nutritious sweet treat with lots of fibre and deliciousness from our vegan baking teacher Melissa St Hill.
These little beauties are absolutely delicious. Thankyou Deepa Devlukia of Girl Boy Food Baby blog for creating them!
These bite size bits of tastiness were created by our pal and supporter Deepa Devlukia over at stunning vegan food and conscious parenting blog Girl Boy Food Baby. Thankyou Deepa!
Tangy, sweet and oh so delicious. Make these now! Or attend one of our masterclasses and you might get one of these babies at the end. Yum.
This delicious balls of yum will get your smacking your lips and reaching for more!
These gluten-free mince pies are world class. The recipe was devised by our Amy Hiller - chef and social media extraordinaire - and they always win rave reviews at our festive parties. Sarah hates mince pies and will happily scoff 4 of these. They're that good.
A winner at our kids events this rich, delicious chocolate hummus - or chocolate spread as we say when we bill it to kids - is super quick and easy to make. It's vegan and a fantastic source of protein, fibre and whole food goodness.
Baking without dairy and eggs doesn't have to be complicated or expensive as nutritionist, scientist and chef Melissa Saint Hill (aka @the_bare_scientist) proves with this yummy cake. This delicious recipe makes use of ground flaxseed instead of eggs while almond milk and rapeseed oil replace dairy milk and butter. The outcome is a light and flavourful cake. Perfect with a cuppa!
This decadent dessert is a real treat. It's packed full of goodness and sure to impress friends and family. It was created by the fantastic Melissa Saint Hill - nutritionist, scientist and chef.
This simple and delicious tart base from Hannah McCollum, founder of ChicP, is really versatile. It's crunchy and rich and a healthy alternative to traditional pie bases (aim for a granola without refined sugars). Top with bananas, nut butter and coconut yogurt for a delicious healthy twise on bannoffee pie!
We are so lucky at this time of year - we have such exciting fruit available to us. It’s worth checking out what’s in season in the UK because they will be miles more tasty and fresh (because they won’t have been picked too long ago) and often they’re cheaper too.
Our teacher Sharon says, "This ginger cake is made with wholegrain spelt flour, lots of spices, minerals and heart healthy fats, so lots of benefits to be had from this simple treat." The awesome ladies she made it with at Grace Houserecovery centre all gave it a thumbs up - so do we.
This is what our PD Sarah said when Steve our teacher presented her and Veryan with a little plate of these babies! Freshly made by some young people from a special needs support school - they did an awesome job and the truffles tasted just hmmmmmmmmm. Yum. Decadent, a little bit naughty but hey - think of all that iron and antioxidants.
A mouth explosion of a dessert/breakfast bowl from our teacher and amazing food blogger Ellie of Kind State Of Mind.
This amazing vegan chocolate mousse recipe made with aquafaba and all it’s magical properties comes from vegan chef Kali Hamm .
Ceri Jone's instant kiwi coconut sorbet made by blending frozen kiwi and bananas with a lemongrass and kaffir lime infused coconut milk. Classy.
This delicious recipe comes from our ambassador Dr. Rupy Aujla's fantastic new book The Doctor's Kitchen.
This epic festive dessert was created for us by top chef Anton Petrov. It's fancier and has more stages than a usual MIH recipe but it's festive and the finished result is well worth the effort.
For when you're feeling like something a little bit special....
Packed with raw, natural energy, this is the perfect snack for when you want the sweetness kick without the crash!
Kate Magic's tantalising raw cake recipe - beautiful on the eye, gorgeous on the tongue, light in the tummy, and will leave you feeling like the King (or Queen) that you are.
This is BANGING! So so so delicious. That is all we need to say.
As sampled at the Hackney Vegan Market!
Deliciousness in a bite size bundle of goodness!
The avocados give this mousse its texture without overpowering the dish, and are packed with nutrients, including potassium, omega 3 and vitamin E.
A deliciously fruity mouthful of bliss!
This magnesium rich mousse, low in added sugar is perfect for blasting those chocolate cravings.
This cake is very simple and quick to make. Did you know that its main ingredient cacao means ‘food of the gods’ !
Once you try making this quick and easy yoghurt recipe, you'll never eat shop bought yoghurt again!
A delicious, fluffy cake using seasonal apples and coconut sugar to sweeten. A real treat!
Super easy to make delicious - and healthy- berry tart! What is there not to love.
These sweet treats are crunchy on the outside and creamy and salty-sweet on the inside. By MIH teacher Renee Taylor (adapted from a recipe from Minimalist Baker).
A traditional recipe from rural Tuscany, as well as being vegan, this cake is also gluten-free and sugar free – the way it was originally intended with no adaptations. Chestnut flour is naturally sweet, and this is enhanced by the use of sultanas.
