FOOD+DRINK
2020 DIET TRENDS CONT.
Vegan Parsnip and Ginger Pudding
with Salted Caramel Sauce
Recipe by Annabel Wray and Victoria Knight co-founders of
www.hakunafoods.co.uk
Serves: 12
Prep time: 20 mins
Cook time: 45 mins
Ingredients
• 300g spelt flour
• 3 tsp baking powder
• 1 tsp bicarbonate
of soda
• 2 tsp ground cinnamon
• 2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 tsp vanilla bean
extract
• 1 tsp salt
• 200ml almond milk
• 125g apple puree
• 200g maple syrup
• 125g flavourless oil
• 1 banana, mashed
• 2-3 large grated
parsnips, approx. 500g
For the Salted Caramel Sauce
• 200g medjool dates
• 200ml water
• 300ml coconut milk,
full fat
• 2 tbsp maple syrup
• 1/2 tsp pink
Himalayan salt
• 1 tsp vanilla bean paste
Method
1. Preheat the oven to 18 0C/160C
fan/gas 4 and line a small roasting tin,
approx. 25cm x 18cm with greaseproof
paper.
2. Whisk all of the dry ingredients
together in one bowl, and all of the wet
ingredients in a large jug or separate
bowl.
3. Mix the wet ingredients into the dry
ingredients and fold in the banana and
grated parsnip until just combined.
Pour the mix into the lined roasting tin.
4. Bake for 45 mins, until a skewer
comes out clean.
5. Meanwhile, make the salted date
caramel sauce. Soak the dates in boiled
water for 10 mins, then scoop out the
dates and place into a food processor
or blender with coconut milk, salt,
maple syrup and vanilla paste and blitz
until smooth. Set aside.
6. Serve the cake warm with a drizzle
of salted date caramel sauce, and a
spoon of coconut yoghurt for ultimate
indulgence.
The ‘Porkie’ Burger
Recipe by Orchard Pig & The Meatless Farm Co.
www.orchardpig.co.uk & www.meatlessfarm.com
Ingredients
for the Meatless patty:
• 2 of Meatless Farm Meat Free Sausages
(available in Sainsbury’s)
• 1 tbsp olive oil
• 1 brioche bread bun
for the chilli and apple jam (to make one jar):
• 166g peeled and cored apples
• 40g de seeded and de stalked chillies
• 333g preserving sugar
• 8g of butter
• 50ml of Orchard Pig cider
Toppings:
• 2 vegan cheese slices
• Lettuce
• Sliced tomato
• Red onion slices
Method:
1. De-skin sausages and tip 150g of
sausage filling into a bowl.
2. Lightly wet your hands. Carefully roll
the mixture into a ball about the size of
a tennis ball.
3. Set in the palm of your hand and
gently squeeze down to flatten into patties
about 3cm thick.
4. Put on a plate, cover with cling film
and leave in the fridge to firm up for at
least 30 mins.
74
5. Chop the prepared apples up into
pieces about 2cm wide and add to a large
pan. Blitz the chillies in a blender or food
processor. Combine the blended chillies
with the apples and add the sugar.
6. Place on the hob and turn the heat to
low. Stir the mixture occasionally until
the sugar dissolves. Use a potato masher
to reduce the apples to a rough puree
then add the cider, mix well and add the
butter, stir and turn the heat up. Bring
the mixture to the boil (it will rise up),
then when it can't be stirred down, time
it for 3 minutes.
7. Remove from the heat and carefully
spoon into the jar and leave to cool.
8. Grill the burgers on a BBQ until lightly
charred on each side. Or pan fry with a
splash of oil for 8 mins, flipping
intermittently.
9. Char the inner sides of the brioche
bun on the pan/grill for 30 seconds to a
minute, or until it has some colour.
10. Place a burger inside each bun,
then top with a tbsp of chilli and apple
jam from the jar, vegan cheese and salad
to taste.