Red onion hummus

1 large red onion
1 can of chickpeas
1tbls of water
2tsp of tahini
Seasoning
Oil to fry onions

I used to spend a fortune on buying onion hummus, I now love experimenting with different types to see which is my favourite, I used tahini in this recipe which I dont normally like in hummus which is just a personal preference and will be leaving it out in the future.
Start by dicing your red onion, heat up a pan with about a tbls of oil add the onion and lots of seasoning and fry until soft with slight colour. Add your chickpeas and water, I use the water out of the can of chickpeas, to a bowl with the tahini if adding it, then the onions and blend, keep tasting to see if more seasoning or tahini needs adding. I enjoyed my hummus on a piece of toasted seeded bread.

Vegan Chocolate cakes

I use a basic chocolate cake mix but add things like fruit, nuts or chocolate chunks to make it a bit more exciting. This is the cheapest, easiest and quickest chocolate cake mix iv tried so far and always comes out perfect and moist.

200g plain flour
200g caster sugar
4 tbls cocoa powder
1 tsp bicarbonate of soda
1/2 tsp salt
5 tbls vegetable oil
1 tsp vanilla extract
250 ml water

Sift the dry ingredients into a bowl, fold in the wet ingredients, separate the cake mix if making different fillings, I used fruit and nut for one and melt in the middle for the other by placing a piece of chocolate in the centre of each muffin. You can make single muffins which take around 25 minutes on a medium heat or one large cake which will take around 40 minutes. This recipe is very simple yet versatile, have fun experimenting!

Cookie dough protein balls

1 can of drained chickpeas
1/2 cup of peanut butter
4 tbl spoons of agave
Dark chocolate chunks

Combine the chickpeas, peanut butter and agave and blend until a smooth dough like texture, add the chocolate chunks and roll into balls then place in the fridge for atleast an hour. Great for pre/post workout treats, add to desserts or to just snack on, packed full of protein! Enjoy

Vegan carb free shepherds pie

For the mash:
4 large carrots
1 swede
Lemon and tyme seasoning

For the filling:
1 bell pepper
1 can of peas
1 onion
1 courgette
1 cup of mushrooms
1 cup of vegan mince
Shepherds pie seasoning mix/gravy

Chop carrots and swede into small chunks and bring to the boil. In another pan heat up with a small amount of oil and seasoning, dice the onions and add to the pan with mince to brown, once brown add all veg, chopped into roughly the same chunks. Add the shepherds pie mix/gravey to the veg and mince and leave to simmer for about 20 minutes. Once carrots and swede are soft, drain, add lemon and tyme seasoning and mash. Pour filling into a deep dish and layer on the mash, place in the oven on a medium heat for a further 20 minutes

Banana and strawberry protein 'cheesecake' jar

One frozen banana
Couple frozen strawberries
Alpro coconut milk, 1/4 cup
Arbonne essentials vanilla protein powder, one scoop
One vegan digestive
Blueberries

Blend together banana, strawberries, protein powder and coconut milk until smooth, then layer with blueberries and digestive biscuit, done!

Vegan coconut 'cheesecake'

200g of vegan biscuits of your choice
Half cup Dessicated coconut
2tbl spoons of coconut oil
2 frozen bananas
Half cup of alpro coconut milk

I found using a silicone cake mould best as it comes away from the cake very easily.
Start by crushing your biscuits, add the dessicated coconut and melted coconut oil stir together and press firmly into your cake mould to create the base.
Blend together the frozen bananas and alpro coconut milk until smooth, pour over the biscuit base and place in the freezer. Remove when firm and ready to eat, approximately 2 hours.
A great refreshing dessert thats quick and easy!

Mixed bean chilli stuffed pepper, lemon and tyme couscous and guacamole

For the chilli
2 cans of mixed beans
1 can of chopped tomatoes
Red onion
Mushroom
Bell peppers
Cumin
Chilli powder
Smoked paprika
Oregano
Garlic
Chillies

For the couscous
Half a lemon
Tyme
Dried couscous

For the guacamole
1 large avocado
Half a lemon
Cherry tomatoes
Red onion

Start by taking out the seeds of 4 bell peppers and placing on to a baking tray and into a hot oven. Dice the onion, pepper, mushrooms, chillies and garlic and add into a hot pan with a little oil, then add the two cans of mixed beans and chopped tomatoes. I used around 2 tsp of each spice and created a fruity medium heat, and also seasoned to taste. My tip is to keep tasting once its been simmering for about 20 minutes and add spices and seasoning if needed.

Mix dry tyme with about a cup of couscous, add in half the lemon cut into chunks and add 2 cups of boiling water, cover and leave until fluffy and all water has been absorbed and squeeze over the lemons.

Dice 1 large avocado, half a red onion and a handful of cherry tomatoes, season and squeeze over half a lemon and mix until a creamy texture, taste for extra seasoning or lemon.

Once peppers are cooked with a little colour place onto a plate, fill with the bean chilli, and serve with the couscous and guacamole. Great cheap yet filling dish!