Category Archives: Recipes

What Vegans Eat – Raw Pad Thai

I first cooked this for commentator John Gooden during an interview; it’s bright. tasty and full of goodness. It is fantastic if you are looking to eat more healthy raw food without feeling like you are missing out on anything

Raw pad thai

Serves 4
5 spring onions, finely chopped
1 red pepper, deseeded and finely chopped
½ red or white cabbage,
finely chopped 1red and 1greenchilli,
finely chopped
100g sugar snap peas. roughly chopped
1 pak choi, roughly chopped
handful of Thai basil,
roughly chopped
2 courgettes, spiralized
2 sweet potatoes, spiralized 1largecarrot.spiralized Juice of 1 lime
1handful of crushed nuts
1tbsp sesame seeds
1tbsp pumpkin seeds
1tsp flaxseeds

for the satay sauce
3 tbsp raw peanut butter
1tbsp garlic puree
3 tbsp maple syrup
2 tbsp cold-pressed hemp
oil or coconut oil

Combine the chopped spring onions. pepper. cabbage and chillies with the sugar snap peas. pak choi and Thai basil in a large serving bowl.
To make the satay sauce, in a small bowl, mix together the peanut butter, garlic puree. maple syrup and oil to make a smooth sauce.
Drizzle the satay sauce over the spiralized vegetables. and toss to coat. Squeeze over the lime juice. scatter over the nuts and seeds and the chopped veg and serve immediately.

TIP
If you don’t have a spiralizer. use a
peeler and slice the strips into noodles.

If this mouth-watering recipe has inspired you to try some more recipes from ‘What Vegans Eat’ then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE + Free UK delivery

What Vegans Eat – Oreo chocolate mousse

Oreos are one of those accidentally vegan foods that work well in so many desserts. This Oreo chocolate mousse in a jar is a simple but decadent delight. !=ind a jar the perfect size so that you can top the mousse with an Oreo lid for extra points.

Oreo chocolate mousse

Serves 4

65g(½ cup) unsweetened cocoa powder, plus1 tbsp
175g vegan dark chocolate, broken into chunks
Pinch of sea salt
1 x 400ml tin full-fat coconut milk (oil divided, see Tip)
3 tsp vanilla extract
10 pitted Medjool dates
1-2 tbsp peanut butter(optional)
12 Oreos

In a small saucepan, combine the cocoa powder, chocolate, salt and half of the coconut milk and warm the mixture over a low heat. whisking gently to combine and melt the chocolate. Then add the remaining coconut milk and whisk until fully combined. Take off the heat and stir in the vanilla.

Transfer to a high-speed blender and add the dates, then blend until smooth. You could add a couple of tablespoons of peanut butter to mix up the flavour if you like.

Take your first jar (wide enough to fit an Oreo in) and drop 2 Oreos in on top of each other – not flat but standing on end so they fill the jar. Then pour in the mixture until it comes to within 5mm (¼in) of the top of the jar and top with a flat Oreo. Repeat for the other 3 jars. Refrigerate for at least 5 hours until set.

TIP
To divide coconut milk, leave the can in the fridge overnight to separate the oil from the milk so when you open the tin you can separate the two.

If this mouth-watering recipe has inspired you to try some more recipes from ‘What Vegans Eat’ then head over to our giveaway page to win a copy. Alternatively, you can buy your copy HERE + Free UK delivery