Vegan One-pan (eBook)

CHOCOLATE & COCONUT GRANOLA

If you love your breakfast on the sweet and crunchy side, making your own granola is one of the easiest and most satisfying things to master. This version made with cacao powder tastes like grown-up chocolate puffed rice cereal.

• 190 g/2 cups rolled/old-fashioned oats

• 80 g/1 cup flaked/slivered almonds (substitute sunflower or pumpkin seeds/pepitas for a nut-free version)

• 4 tablespoons cacao powder

• 2 tablespoons chia seeds

• ½ teaspoon sea salt

• 1 tablespoon maca powder (optional)

• 60 ml/¼ cup melted coconut oil

• 60 ml/¼ cup pure maple syrup

• 45 g/1 cup coconut flakes

MAKES ABOUT 500 G/3½ CUPS

Preheat the oven to 140°C fan/160°C/325°F/Gas 3.

In a large mixing bowl, combine the oats, almonds, cacao powder, chia seeds, salt and maca (if using). Mix together to distribute the cacao evenly.

In a pourable glass measuring jug/cup, combine the oil and maple syrup, and whisk together with a fork. Pour the wet ingredients into the dry and mix together until the oats are evenly coated.

Spread out in an even layer on the prepared baking sheet and bake in the preheated oven for 20 minutes. Take out the sheet, rotate it 180 degrees, sprinkle the coconut flakes on top and bake for another 15–20 minutes.

Note: If you smell burning at any point, take out the baking sheet to cool a little, stir the mixture and turn the oven down slightly. Return to the oven for the remainder of the cooking time or a little less. Remove from the oven and leave to cool completely on the baking sheet – this is when it will really crisp up and get its crunch. Once cooled, break into pieces and store in an airtight jar at room temperature for up to 2 weeks, or in the refrigerator for up to 1 month.

CLASSIC MIXED OATMEAL PORRIDGE

This genius yet simple combination of coarse oatmeal/steel-cut oats and rolled/old-fashioned oats gives a creamy, yet textured consistency that is super satisfying.

• 70 g/½ cup coarse oatmeal/steel-cut oats

• 50 g/½ cup rolled/old-fashioned oats

• 2 teaspoons apple cider vinegar

• 500 ml/2 cups water, plus more for soaking

• 250 ml/1 cup dairy-free milk of your choice

• ¾ teaspoon salt

OPTIONAL TOPPINGS

• berry compote

• toasted coconut (see right)

• sliced fresh fruit (such as banana, strawberries or kiwi)

• chopped dried fruit (such as cranberries, pineapple or papaya)

• add-ons for texture (such as pistachios, chia seeds, freeze-dried raspberries or blueberry powder)

• brown sugar or pure maple syrup

SERVES 2–3

The night before, combine both types of oatmeal/oats with enough water to cover them by about 5 cm/2 inches and the apple cider vinegar. Leave to sit at room temperature for at least 8 hours.

The next morning, drain the oats and rinse them. Transfer to a medium saucepan and add the water, milk and salt.

Bring to the boil, then reduce to a simmer. Cover with the lid slightly ajar and cook for 10–15 minutes, stirring occasionally. You want most of the liquid to be absorbed but the mixture should be loose and not gluey. If it’s a little too thick for your liking, add more water and milk and stir in, cooking for a couple of minutes more.

Serve with your desired toppings.

TOASTED COCONUT

• 45 g/1 cup large unsweetened dried coconut flakes

MAKES 45 G/1 CUP

Preheat the oven to 160°C fan/180°C/350°F/Gas 4. Spread the coconut flakes out on a baking sheet lined with baking parchment. Bake for 3–5 minutes until golden. Watch the flakes closely, as they can burn very quickly. Leave to cool. Store in an airtight jar or container at room temperature for up to 2 weeks.

Slow-baked PECAN & COCOA NIB GRANOLA WITH GOJI & GOLDEN BERRIES

Long, slow-baking gives granola a lovely flavour and crunchy texture, making this an absolute winner (and much cheaper than store-bought). The texture will be a little more free-flowing than non-vegan versions, but in no way lacking in flavour. Serve it with a good dollop of your favourite coconut yogurt and some fresh fruit, adding a drizzle of date syrup if you fancy a little extra sweetness.

• 250 g/2½ cups jumbo oats

• 100 g/¾ cup mixed seeds (sunflower, hemp, sesame, linseed, chia, etc.)

• 50 g/1¾ oz. solid coconut oil (or substitute olive oil)

• 50 ml/3½ tablespoons brown rice syrup

• a pinch of salt

• 150 g/scant 1½ cups pecans, roughly chopped

• 100 g/3½ oz. golden berries

• 100 g/3½ oz. goji berries

• 50 g/1¾ oz. cocoa nibs

MAKES 10 servings

Preheat the oven to 130°C fan/150°C/300°F/Gas 2.

Put the oats and seeds into a bowl and grate in the coconut oil (or add the olive oil). Add the brown rice syrup and salt. Stir until evenly mixed. Spread over a roasting pan and bake for about 40 minutes, until the granola is golden and crisp.

Add the pecans and return to the oven for a further 5–10 minutes, until the nuts are lightly toasted. Remove from the oven and leave to cool before stirring in the berries and cocoa nibs. Store in an airtight container at room temperature for up to 2 weeks.

ROAST RHUBARB, BLACKBERRY & BLUEBERRY COMPOTE WITH COCONUT YOGURT

This three-fruit combo tastes every bit as lovely as it looks. Oven-roasting is a perfect way to cook rhubarb – it keeps its shape nicely (so long as you don’t overcook it and scoop a little too hard to get it out of the pan). A generous trickle of Grenadine is an optional extra, but it will add the prettiest pink blush to the juices – it’s a lovely ruby red syrup made out of pomegranate seeds (although do look out for the Real McCoy, as the cheaper, almost fluorescent brands are often just a mixture of corn syrup and colouring).

• 400 g/14 oz. rhubarb

• 200 g/1½ cups blackberries

• 200 g/1½ cups blueberries

• 60 g/5 tablespoons caster/granulated sugar

• 60 ml/¼ cup boiling water

• seeds from 2 vanilla pods/beans

• 50 ml/3½ tablespoons Grenadine (optional)

• 400 g/scant 2 cups coconut yogurt, to serve

Serves 4

Preheat the oven to 170°C fan/190°C/375°F/Gas 5.

Trim the rhubarb and remove any stringy bits. Cut the stalks into 3-cm/1¼-inch lengths and arrange on a large, deep baking sheet. Scatter over the blackberries and blueberries. Mix the sugar and boiling water together in a jug and add the seeds from the vanilla pods. Stir in the Grenadine (if using) and pour the mixture over the fruit in the pan. Cover with foil and roast for about 12–15 minutes, until the rhubarb is just soft. Remove from the oven and serve warm, with the coconut yogurt.

BAKED OAT MILK PORRIDGE WITH PEARS, ALMONDS & DATE SYRUP

You might wonder why on earth anyone would want to oven-bake porridge, when it takes so little time to cook the conventional way? Well, it does mean that you can swap standing at the stove and stirring constantly for simply mixing everything together and leaving it to morph into breakfast heaven under its own steam, while you soak in the bath, practice your sun salutations, get ready for work, or even go back to bed with your book!

• 160 g/1¾ cups jumbo oats

• 1.2 litres/5 cups oat milk

• 75 g/½ cup mixed seeds

• 2 teaspoons vanilla bean paste

• 1 teaspoon ground cinnamon

• 3 medium ripe, but firm pears, cored and diced

• 80 g/⅔ cup mixed dried berries (sultanas/golden raisins, goji berries, golden berries, cranberries, etc.)

TO SERVE

• 2 tablespoons toasted flaked/slivered almonds

• 4–5 tablespoons date syrup

• extra oat milk

Serves 4–6

Preheat the oven to 150°C fan/170°C/325°F/Gas 3.

Mix the oats and oat milk together. Stir in the seeds, vanilla bean paste, ground cinnamon, diced pears and dried berries. Pour everything into a roasting pan, cover with foil and bake for 30 minutes. Remove from the oven and spoon into bowls. Scatter with the toasted almonds and drizzle with date syrup and extra oat milk as desired. Serve at once.

BAY-SCENTED COCONUT MILK BLACK RICE WITH TROPICAL FRUITS

This combination of lightly sweetened chewy black rice and coconut milk is truly amazing – but it does need that pinch of salt flakes to bring everything together, so please don’t be tempted to skip...