Here are a few of Zooey’s own vegan recipes for you to try if you wish, originally featured in an article at Self (go read it!).
Note: I’ve tried to convert into a British-understandable format as best as I can. We all know that cups make no sense to us!
Spicy Chickpeas
Eat as a snack or sprinkled on a salad.
- Ingredients:
- 1 can of chickpeas (15.5 oz or 450g), rinsed and drained
- 1 teaspoon of salt
- 1 teaspoon of ground cumin
- 1 tablespoon of olive oil
- Instructions:
- Heat oven to 350°.
- Toss together all ingredients in a bowl.
- Pour onto a baking sheet lined with aluminium foil.
- Bake until crunchy, about 45 minutes; check on them frequently.
I tried these, very tasty! Ideal for something to pick it, as a side order or a buffet.
~Admin~
Mother’s Strawberry Jam
- Ingredients:
- 3 pints of strawberries, hulled
- 1/2 cup (125ml) of sugar cubes (must be sugar cubes according to her mother!)
- Instructions:
- Cook berries in a heavy pan over low heat, stirring every 15 minutes, until jamlike in consistency, about 3 hours.
- Add sugar, using more (up to 3/4 cup) if you like your jam sweeter, and stir until dissolved.
- Transfer jam to a jar, let cool and refrigerate.
It’s a fresh jam, so keep it refrigerated for no more than 2 weeks.
Green Summer Soup
- Ingredients:
- 3 cups (400g) of green peas (frozen/defrosted or fresh, not canned)
- 2 cups (1 pint) of vegetable stock or broth
- 3 mint leaves
- Instructions:
- Combine peas, stock and mint in a blender or food processor. You can adjust the proportion of peas to stock depending on your taste for viscosity.
- Heat in a pot.
- Season with salt and pepper.
- Serve in bowls. (This is important; soup should not be served on a plate!)
I can confirm that this is delicious! Works really well with double the amount of peas/mint to feed two.
~Admin~
Vegan Chocolate Mix
- Ingredients:
- 1 cup (250ml) of coconut butter
- 1/2 teaspoon of sea salt
- 3/4 (188ml) cup of raw cacao
- 2 teaspoons of vanilla extract
- 6 tablespoons of agave nectar
- 1/4 cup (63ml) of cacoa nibs
- Instructions:
- Soften coconut butter in a double boiler over low heat and stir until smooth.
- Add next 4 ingredients and stir to combine.
- Pour into an ice-cube tray and freeze until mixture cools, about 10 minutes.
- Remove from tray.
- Roll in cacao nibs. Eat.