Vegan choices for all

Vegan Pancakes

2 cups wholegrain flour

1 cup wholegrain oats

1 tablespoon agave

1 teaspoon cinnamon

1 and 1/4 cups coconut milk

1/2 teaspoon baking powder

3 overripe medium size bananas

Blend all together and pour batter into a circle using a little coconut oil not to stick to pan

Cook until golden

Enjoy plain, with vegan Nutella, maple syrup and/or fresh berries

Ravioli Dumplings filled with Mushroom

For the filling

12 button mushrooms, diced

2 tablespoons nutritional yeast

1/4 teaspoon Himalayan salt

1/4 teaspoon pepper

2 cloves of garlic, finely chopped

3 spring onions, finely chopped

1/4 cup white wine

1/2 cube vegetable stock

1/2 teaspoon white truffle oil

White dough for ravioli

Add all stuffing ingredients together sautéing in white wine

Allow to simmer for 15 minutes until very soft

Roll out the dough and cut out circles with a cup

Flatten a little and add a teaspoon of the mushroom mix to the center

Fold over and seal with a fork around the edges of the semi circle

Add to boiling water

After a few minutes the ravioli/dumplings will rise to the top. Leave for another minute and remove

Serve plain as ravioli or enjoy as dumplings dipping in soy sauce.

Vegan donuts

1 cup self-raising flour

1 teaspoon baking powder

1/4 teaspoon ground Himalayan salt

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 cup vanilla soya milk

1 small mashed banana

1 tablespoon soft vegan butter (room temperature is great)

1/3 cup agave syrup

Optional: 2 tablespoons of dark chocolate chips

Mix all together well, starting with the dry and adding the wet.

The batter will not be very runny.

Place equally into donut tray (the above quantity makes six donuts)

Bake at 200C for 10 minutes (preheat the oven)

Allow to cook and decorate as you like.

We used icing sugar mixed with vanilla soya milk, natural yellow and orange food colouring and sprinkled with coloured vegan sprinkles

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