Spinach, ginger and quinoa soup
Serves 4 Ingredients: 100g red or white quinoa 1 large red onion, chopped 1 leek, chopped 1 large garlic clove, crushed 30g piece of fresh root ginger, peeled and grated 1 litre hot vegetable stock 200g young leaf spinach 200g low-fat cream cheese 3tbsp milk Salt and freshly ground black pepper
Method: 1. Rinse the quinoa in a sieve, then put it into a saucepan with a pinch of salt and double the volume of water. Bring to the boil, then reduce the heat and simmer gently for 15 - 20 minutes for red quinoa and 8 - 10 minutes for white.
2. Put the onion, leek, garlic and ginger into a large saucepan with the vegetable stock. Bring to the boil then reduce the heat and simmer for 15 minutes.
3. Drain off any liquid from the quinoa and set to one side.
4. Reserve a few spinach leaves for garnish, then pack the rest into the saucepan with the other vegetables – it will soon wilt. Cook for 2 minutes.
5. Puree the soup with a hand-held stick blender, or transfer to a food processor and blend until smooth. Add 150g of the cream cheese and blend again. Stir in the quinoa and re-heat gently. Season to taste.
6. Mix the remaining cream cheese with the milk, stirring until smooth. Serve the soup topped with a swirl of the cream cheese mixture, a couple of spinach leaves and a little more black pepper.
Vegan blackberry and chocolate cupcakes
Serves 18
Ingredients: 250ml almond milk 220g caster sugar 80ml rapeseed oil 1tbsp vanilla seed paste 210g self-raising flour 1tsp baking powder 30g cocoa powder 120g blackberries, chopped if large
For the icing: 150g icing sugar 20g blackberries plus extra to decorate
Method: 1. Heat the oven to 180C/160C fan and line two muffin tins with fairy cake-size cases. In a bowl beat together the milk, sugar, oil and vanilla until combined.
2. Reserve 2tsp of flour then in a separate bowl sieve together the rest of the flour, cocoa and baking powder. Fold the dry ingredients into the wet until all combined. Sprinkle the reserved flour over the blackberries and gently shake them until they’re coated then gently stir into the batter.
3. Divide the mixture between the cake cases, bake for 20 - 24 minutes until the cakes spring back when you gently press the tops. Leave to cool completely.
4. While the cakes are cooling, make the icing. Roughly mash the blackberries and stir into the icing sugar.
5. When the cakes are cold spread the icing over and top with a whole blackberry.
Note: These work best in smaller fairy cake cases. The cakes can cook and rise quickly without drying out.
Recipe by
www.berryworld.com All About health 27
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