These recipes show how to do away with the dairies without compromising on taste. The creamy, fat-free smoothie boosts your energy levels and is a great start to your day. The cannelloni is a healthy alternative and the rhubarb ice cream a great way to end a meal.
Goat’s Cheese and Courgette Cannelloni
Serves 4
350g goat’s cheese, rind removed and crumbled
400ml soya milk
½ tsp paprika
Small bunch fresh basil, chopped, plus extra to garnish
2 tbsp olive oil, plus extra for drizzling
1 red onion, peeled and sliced
2 cloves garlic, crushed
3 courgettes, trimmed and thinly sliced
150g mushrooms, wiped and thinly sliced
250g cherry tomatoes, halved
Salt and pepper
8 sheets fresh lasagne or pancakes
l Preheat the oven to 220°C/fan 200°C/gas 7. gently heat three quarters of the goat’s cheese in a pan with the soya milk until the cheese has pretty much melted. Stir in the paprika and basil and set aside.
l Heat the olive oil in a large pan. Gently saut? the onion until it starts to soften, add the garlic, courgettes and mushrooms then continue to saut? for about eight minutes until they are cooked through and becoming golden. Turn up the heat, add the tomatoes and stir until they start to break down. Season then remove from the heat.
l Rub the inside of a large shallow ovenproof dish with a little olive oil. Divide the filling mixture between the lasagne or pancake sheets, then loosely roll each into a tube. Place in the dish in a single layer, pour over the cheese sauce, which will have thickened. Scatter over the reserved goat’s cheese, drizzle with olive oil and season the top with freshly ground black pepper. Bake for 30 minutes until the top is golden and bubbling. Serve garnished with a few basil leaves.
Strawberry and Vanilla Smoothie
Serves 2
200ml soya milk, chilled
300g fresh strawberries, hulled
2 tbsp strawberry conserve
½ tsp vanilla extract
1 ripe banana, peeled and roughly chopped
l Place all the ingredients in a blender and whiz until smooth. Pour into two tall glasses, top with a few halved fresh strawberries and enjoy straight away.
Rhubarb Ripple Ice-cream
Serves 6
For the rhubarb pur?e
250g fresh rhubarb, trimmed and sliced
100g caster sugar
For the vanilla custard
500ml soya milk
1 vanilla pod, split lengthways, or a few drops of vanilla extract
4 large egg yolks
125g caster sugar
l Place the rhubarb and sugar in a pan, cover and cook over a gentle heat until you have a smooth pur?e consistency. Leave to cool.
l For the custard, pour half the soya milk into a pan, add the vanilla pod or extract and gently bring to the boil. Beat the egg yolks and sugar until pale and thick. Add the hot milk, return to the pan and stir over a low heat until it thickens and starts to coat the back of a spoon. Remove from the heat, take out the vanilla pod, scraping out the seeds into the custard and discarding the pod. Then stir in the remaining soya milk. Leave to cool.
l Follow the instructions of your ice cream machine to make a smooth ice cream. Stir the rhubarb pur?e into the ice cream creating a ripple effect. Keep covered in the freezer, then move to the fridge about 20 minutes before needed.
If you cannot find fresh rhubarb, pur?e some tinned fruit instead or use raspberries, strawberries, peaches or apples.
