Businesses Recommended by Families from Thomas's Schools
We have asked some of The Directory Members to share their favourite vegan recipes with us which you can see below:
Yoghurt with Nuts and Figs - Inspired by Keto8
For a breakfast that will brighten your spirits even on the greyest of January mornings, look no further… Bountiful in vitamin rich berries, naturally sweet and pretty as a picture too! Here’s how to level up your brekkie...
1 cup of planet-based yoghurt of choice
1 tbs toasted, flaked almonds
1 tbs chopped hazelnuts
1 tbs granola
1/4 cup of mixed berries
1 tsp maple syrup and 1 fig
Spoon your favourite plant-based yoghurt into a bowl, add the hazelnuts, flaked almonds, and granola. Add the berries and sliced figs. Drizzle a spoon of maple syrup over the top. And voila - the perfect breakfast.
Butternut Squash Soup by Alexi of Keto8
Crammed full of immune supporting vitamin C thanks to the squash and peppers, not to mention a little fiery flavour from the ginger and paprika, this soup truly warms the soul.
1 medium butternut squash
2 carrots
1 red pepper
1 stalk of celery, chopped
1 onion, chopped
1 tsp cumin
1/2 tsp smoked paprika
1 inch piece of ginger
1/4 cup coconut milk
2 cups of vegetable stock or 2 tablespoons of veggie bouillon powder, plus 2 cups of water
1/4 cup pistachios
Salt to taste
Peel the butternut squash, chop into cubes and place on an oven tray. Top and tail the carrots, chop roughly and add to the tray. Deseed the red pepper, chop roughly and add to the tray. Drizzle with olive oil. Roast in the oven for 30 mins or until cooked through.
In a saucepan, add a drizzle of olive oil, add the cumin and paprika and fry for 30 seconds, add the ginger, chopped onion and celery. Fry for a minute or two. Add the stock. Simmer until cooked through.
Once the butternut squash and other veggies are sufficiently roasted, place into the blender, add the stock and whizz until smooth. Pour into bowls, swirl a little coconut milk in, sprinkle with a little more paprika over the top and add chopped pistachios before serving.
To see more of Lauren's recipes and to follow her on Instagram click HERE
Coconut Lentil Dhal with Roasted Aubergines, Coconut Yoghurt and Roasted Cashew Nuts - from Caroline Haigh of Everyday Healthy Cooking
For 4 people.
A nourishing, spicy bowl of fibre-rich goodness and immune-supporting spices. Lentils are a rich source of vegan protein as well as packed with fibre, iron, vitamins and minerals so a fabulous ingredient to include in any vegan diet. Topping the dish with nuts add good fats and further protein to make this a more complete meal.
2 shallot onions, peeled and halved
To serve -coconut yoghurt and toasted cashew nuts.
For the curry paste, place all ingredients in a food processor and blitz until a smooth paste forms. Add some water if it seems too stiff.
For the dhal - add the coconut oil to the pan and fry the curry paste in a heavy based pan for about 5-10 minutes over a gentle heat. Add the aubergine and fry until browned a little (about 5 minutes). Add the chopped tomatoes and reduce them down for a further 5 minutes. Then add the lentils, coconut milk and stock. Gently simmer for about 20 minutes. If it gets too dry add a little more stock.
Serve with coconut yoghurt and toasted nuts.
Buddha Bowl by Alexi at Keto8
All hail the easy peasy plant-based Buddha Bowl! The ‘use whatever’s in your fridge’ kind of meal that always manages to turn out great - as long as you follow a few golden rules...
How to construct your own Buddha Bowl:
- Roughly chop up vegetables. We use tomato, radish, avocado, salad leaves and peppers, but use whatever you have at home.
- Add something filling. We like usually opt for kidney beans and cauliflower rice but you do you!
- Drizzle with a little dressing and add a dollop of hummus.
Top with Keto8 award-winning Kale Crisps for added crunch and oodles of flavour!
Super-Seeded Crunchy Oat Bars by Everyday Healthy Cooking
Oven 180C.
Place the oats, nuts, seeds and cinnamon in a large bowl and stir to combine.
Place the maple syrup, coconut oil, nut butter, dates and goji berries (along with soaking liquid) into a pan and heat gently until the oil is melted. Add to a food processor and blend until it all comes together - it may look like a sticky mess! Do add more water if very sticky.
Add to the bowl of dry ingredients and give everything a good stir - it may take a while to incorporate everything.
Spread out into a square tin (8” x 8”) - press down and level and place in the oven for about 15 minutes until browned at the edges. Cool in the tin.
