This week’s recipe is a collaboration with Buy Whole Foods Online, a Kent-based, family-run, international health food supplier. They provided us with some ingredients to create a healthy meal; organic tapioca flour, organic hemp seeds, cashews, and raw organic honey. Deciding what to make was like being on an episode of Ready, Steady, Cook!
We decided on grilled tofu & vegetable skewers served with a cashew satay sauce and hemp seed, tapioca flour flatbread.
We started by making cashew nut butter; simply cashews, coconut oil and pinch of salt puréed in a food processor for 20 minutes.
We then used this to make a wonderful satay sauce – a very straightforward process that combines the cashew butter with coconut milk, soya sauce, chilli flakes, honey and lime juice.
Next up we made the flatbreads. The gluten-free tapioca flour is derived from the cassava root. It’s almost 100% carbohydrate – with little or no protein, fat, fibre or minerals. For best results, it should be blended with other flour (such as coconut or almond). We studded our flatbread with toasted hemp seeds which – unlike the tapioca flour – are brimful of nutrients including protein, manganese, phosphorus, magnesium, zinc, iron and essential fatty acids.
It’s another simple recipe that, due to being yeast-free, needed no lengthy proving time.
It’s a batter rather than a dough and is cooked on a griddle or frying pan.
And, last but not least, the kebabs. Simply marinate sautéed tofu and vegetables of choice in a garlic and ginger paste – and then skewer.
To serve, grill the kebabs and reheat the breads and sauce – done! Garnish with fresh coriander or salad leaves. It’s a healthy, nutritious and delicious meal!
Click here to save our recipe to Pinterest


- 175g/6oz tapioca flour
- 50g/1¾oz coconut flour
- 1tsp salt
- 2tbsp coconut oil
- 255ml/10fl oz lukewarm water
- 1tbsp hemp seeds, toasted
- 250g cashews (not roasted or salted/sweetened)
- 1tbsp coconut oil
- ½tsp salt
- 1 medium onion, finely chopped
- 1 tin coconut milk
- 1tsp chilli flakes (or to taste)
- 150g/5oz cashew nut butter
- 2tbsps soy sauce (a gluten-free version is available)
- juice of a lime
- generous pinch of salt
- 2tbsps raw organic honey (use date sugar or jaggery if you want a vegan version)
- Preheat your skillet on a medium flame
- Sift the flours and salt together into a large bowl; make a well in the centre
- Add the oil and water to the centre of the flour and gradually whisk together to form a batter
- Mix in the toasted hemp seeds
- When the skillet has heated, ladle a quarter of the batter in and spread the contents into a round or oval
- When the top of the flatbread is beginning to dry, flip and cook the other side until it begins to brown
- Repeat until all the batter is used up
- Put the cashews into a food processor and purée for about 10 minutes. You'll need to stop processing every few minutes and scrape the contents down from the sides to purée completely
- Add the coconut oil and salt and process for another 10 minutes - again scraping the contents down from the sides if necessary
- Over a low heat, fry the finely chopped onion in a little oil until softened but not browned
- Add the coconut milk, soy sauce, cashew nut butter, chilli flakes and salt
- Continue to cook over a low heat, stirring regularly, for approximately ½ hour
- Stir in the lime juice at the end of cooking process
- To toast, sauté the hemp seeds for just a couple of minutes in a hot wok or saucepan. Be careful, they tend to jump out of the pan like popcorn!
- Brush the griddle with a little vegetable oil to prevent the flatbread from sticking.
8 Veggie Christmas gifts they’ll want to receive
There are more and more people turning to a vegetarian diet for various reasons. Next month, even more will be embarking upon Veganuary after a December of excess.
I’ve been veggie for most of my life now, and I remember when people (I’m looking at you, Dad!) used to think that it was fine to just pick the meat out of the vegetarian‘s portion and serve it to them. Things have, thankfully, moved on since then; there’s so much more choice.
I’ve picked out a few veggie Christmas gifts to which I – and fellow non-meat-eaters – would give a nod of approval.
Plant Powered enamel pin: £6.50, Etsy
Vegetarian tribal slang T-shirt: £4.99-£9.79, Amazon
Provisions: The Roots of Caribbean Cooking – 150 Vegetarian Recipes: £25.00, Amazon
Veggie Brekkie tea towel by Mr.PS: £10.00, NOTHS
TheTofuBox tofu maker kit: £27.99, Amazon
Vegetarian Living magazine subscription: £42.00, isubscribe
Vegetarian tasting experience: £64-£1,020, Truly Experiences
The Vegan Wine Hamper: £250.00, Fortnum & Mason
shop veggie Christmas gifts
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Prices & links correct at time of publication.
Costco now stocks Vegan Protein from Weider
I have been a strict vegetarian since 1988 – ever since I left home and began cooking my own meals. During the 90s, for about a decade, I went a step further and became vegan. Even though I used to be a trained chef, and I know a fair bit about nutrition, one of the challenges I encountered following a vegan diet was getting enough protein. In general, animal products such as meat and eggs contain far higher concentrations of protein than vegetable sources.
Being vegan means that extra care needs to be taken to ensure you achieve and maintain a balanced diet. Protein deficiency can cause serious health problems. Symptoms include muscle wastage, hair loss, flaky skin, brittle nails, decreased immunity and poor concentration, to name just a few.
In the past few years, it has become much easier with vegans being better catered to in supermarkets, cafés and restaurants. There is a greater choice of ingredients and ready-made meals. A great example of this is the range of Vegan Protein from Weider which you can purchase at a select number of Costco stores across the UK. Namely, Glasgow, Leeds, Milton Keynes, Coventry and Farnborough.
Made from a blend of organic brown rice and peas, Weider Vegan Protein is a high quality, lactose free and gluten free vegan protein product. It is also low in fat, low in sugar and cholesterol free. It is available in half a dozen different flavours; Brownie Chocolate, Vanilla, Iced Cappuccino, Piña Colada, Green Apple and Berry Mix. You can use it to make nutritious shakes, smoothies or frappé. Add a few scoops to your cooking & baking in things like protein bars, pancakes and waffles or delicious cakes, muffins, brownies and flapjacks.
Whether you’re a vegan for health, ethical or religious reasons, Weider Vegan is an excellent source of essential protein.
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Keto chocolate almond chia seed pudding
I’ve said many times that I always like to round off my evening meal with a little bit of sweetness. However, as I’ve been restricting my carb and sugar intake of the past couple of months, it has become a challenge. A little bowl of keto chocolate almond chia seed pudding gives me the sweet finish I crave after finishing my dinner.
I’m a new convert to chia seeds – like goji berries, they’ve been hailed a new ‘super food’. You can buy a small packet in the supermarket for less than a couple of quid. They’re a great source of Omega 3 (great news for vegans & vegetarians), thiamin, niacin and dietary minerals.
These guilt-free puddings can be whipped up in under ten minutes – just give the chia seeds an hour or more to swell. Their incredible ability to absorb liquid is the reason they help you feel full. If you’re a fan of tapioca (I am) – you’ll love chia seeds!
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- 5g/1tbsp cacao powder, unsweetened
- 120 ml/4fl oz almond milk
- 25g/1tbsp almond butter
- 75g/60 ml/2fl oz coconut milk
- 30g/1oz chia seeds, whole
- 3 tsps Natvia or other no-cal, low carb sweetener
- 2tsp raw cocoa nibs (optional) and/or
- 2tsp toasted flaked almonds (optional)
- In a measuring jug, combine the cacao powder and a couple of tablespoons of the almond milk to form a paste. Add the rest of the almond milk and stir to mix
- Add the almond butter and stir to combine
- Add the coconut milk, chia seeds and sweetener. Stir well until fully combined
- Pour into glass coupes or small bowls and refrigerate for at least an hour
- Sprinkle with cacao nibs and/or toasted flaked almonds before serving (optional)