Tofu Ice-cream

3 teaspoons agar agar
1/4 pint hot water
8oz tofu
1/4 pint soya milk
3 tablespoons concentrated apple juice
2 tablespoons honey
2 teaspoons vanilla essence
2 ripe bananas

A blender is very useful for this recipe, but it can be done by hand

Put the hot water and the agar agar into the blender and liquidise until the agar agar has dissolved

Add the other ingredients and liquidise until smooth

Transfer the thick mixture to a plastic container and place in the freezer. After 2 hoursgive the ice-cream a whisk and return it to the freezer.

It will be ready to eat in another hour.

Soy Bean Dip

Ingredients – makes enough to fill 5 pitta breads

165g dried soybeans (or 400g cooked and drained)

1-2 large garlic cloves, finely chopped

1 tsp salt

Juice of 1 lemon

2-3 dessert spoons tahini

6-8 dessert spoons olive oil

Black pepper

Thyme / cumin powder / paprika

5 dessert spoons nutritional yeast (with B12)

Sunflower seeds (optional)


  1. Soak soybeans overnight in plenty of water

  2. Rinse beans then pressure cook in fresh water 25 minutes or until soft

  3. Drain beans, reserving a tiny amount of water

  4. Add other ingredients

  5. Blend until smooth. Add a spoonful of water, oil or lemon juice to loosen consistency if needed.

  6. Eat within 7 days. Enjoy!

More tasty recipes coming soon!