Soya Thandai Recipe

Ingredients

  • 3 Cups Soya Milk
  • 1 Tbsp Cashew Nuts
  • 1 Tbsp Almonds
  • 1 Tbsp Poppy Seeds
  • 1 Tbsp Fennel Seeds
  • 5 Peppercorns
  • 1/2 tsp Cardamom Powder
  • 6 Tbsp Sugar
  • 1 Tbsp Rose water

Directions

  1. Blanch and peel the almonds.
  2. Soak all the ingredients except sugar in water for about four hours.
  3. Grind into a fine paste.
  4. Add the paste to cold soya milk and strain through a muslin cloth. Discard the residue.
  5. Add sugar and rose water to the strained soya milk.
  6. Chill the thandai and serve with ice.

Grilled Polenta and Radicchio with Balsamic Drizzle

Ingredients

  • 2 cups water
  • 2 cups soy milk
  • 2 garlic cloves, smashed
  • 1 rosemary sprig
  • 1 thyme sprig
  • 1 cup instant polenta
  • Salt and freshly ground pepper
  • 1 cup balsamic vinegar
  • 2 medium heads radicchio, cut into 1-inch-thick wedges through the cores
  • Extra-virgin olive oil, for drizzling and brushing

Vegan Banana & Walnut Bread

Ingredients

  • 50g coconut oil or sunflower oil, plus extra for the tin
  • 200g self-raising flour
  • 25g ground almonds
  • 1 tsp baking powder
  • 75g light muscovado sugar
  • 4 dates, finely chopped
  • 3-4 very ripe bananas, mashed
  • 3 tbsp soya milk
  • 75g walnut pieces, toasted

Directions

  1. Heat oven to 200C/180C fan/gas 6. Brush a 450g loaf tin with a little oil then line with baking parchment.
  2. Mix the flour, almonds, baking powder, sugar and dates. Beat together the mashed banana and oil, then combine it with the flour mixture. Add the soya milk to loosen the mixture, fold in the walnuts and scrape the mixture into the tin. Bake for 1 hr, covering the top if it starts to look too brown. Insert a skewer into the centre of the cake – it should come out clean. If not, return to the oven and cook for a further 10 mins. Cool for 15 mins before taking it out of the tin.