Welcome to our earthship
Earthship Get Started Book
Recently Asked Questions The Build
Earthship in the news
Diary Recipes
   Mince Pies
   Black Forest Gateau
   Hot Chilli Paste
Earthship Living
Ethical Fashion Links
Contact us


Since becoming mainly vegetarian my interest in food has increased through necessity as well as greed!

Finding a good balance of food for optimal health is more of a challenge for the vegetarian, especially living in a country that often thinks being vegetarian means not eating red meat - chicken, fish and shellfish seem to be considered as vegetarian food here.

So I've spent time researching as well as experimenting and occasionally find a real corker of a recipe. Sometimes I even manage to come up with one myself. As I've been asked by various volunteers for these recipes I've decided to put them here on our web site so everyone can enjoy them.

Black Forest Gateaux gluten free no bake

IMG 0763
Click here for recipe

Vegan No Bake Mince Pies

IMG 2494
click here for recipe

Pink & Cakey

• 1 medium carrot - chopped

• 1 medium raw beetroot - peeled and chopped

• 1 cup oat flour

• 1/2 cup coconut flour

• 1/2 cup shredded coconut

• 1 cup dates - chopped

• 1 tablespoon carob powder

Lemon curd for filling and topping (cornflour based curd for vegans) optional. Or cashew nut cream frosting


1. Throw everything (except the lemon curd of course) into a food processor and process until the mixture starts to stick together.

2. Pour half the mixture into the cake mould* and press down with the back of a large spoon.

3. Spread a layer of lemon curd over this base then carefully pile the rest of the cake mix on top and press down gently but firmly as before.

4. Spread another layer of lemon curd on top, cover mould with lid and place in fridge.

*Cake mould from an up-cycled ice cream pot and two lids- cut bottom out of the pot. Put on lid and turn upside down. You're now ready to fill with cake mixture. When done simply pop the second lid on top and there you have it! To serve take off top lid and gently separate and lift off sides from bottom lid. Cake is then on its own cake tray (aka lid) and easy to cut.

Fruit Cobbler - Laura Davies

• 1 1/2 cups plain flour

• 1 cup sugar (half muscovado, half white)

• 1 tbsn roughly ground linseeds

• 1 tbsn roughly ground almonds

• 1 tbsn roughly ground sunflower seeds

• 1 egg beaten in a cup topped up to 3/4 cup with • sunflower oil

• 1lb fresh fruit such as plums, apricots or apples, chopped and de-pipped

Gently simmer the chopped fruit in a saucepan until it becomes soft but still has bite. Pour into an ovenproof dish.

Mix the dry ingredients together thoroughly.

Pour egg/oil mixture into the centre and mix to a stiffish mix. Add a splash of water if necessary.

Dollop spoon sized blobs of the mix onto the prepared fruit - leave bits of the fruit visible so the juices can bubble through.

Cook at 180C for approx. 30 minutes.

This is good hot or cold and doesn't need cream or icecream, but you could always serve with some if you wish.


Tortilla Espaρola - by Pablo Castellanos

This is a vegan version of the classic Spanish tortilla.

• 1 cauliflower

• pinch of ginger

• 100gm peeled broad beans

• 50gm chopped spring onions

• 2 tspns curry powder

• 200gm chickpea flour

• 500 ml water or veg stock

• 1 tbspn lemon juice

• 1 tbspn sesame oil

• salt

• love

Cut the cauliflower into little branches, mix with the broad beans, onion, 1 tspn of the curry powder, lemon juice and salt. Massage this mixture for a minute so all vegetables are covered in the mixture and leave to marinate for 30 mins.

In the meantime, mix the chickpea flour with the water, the other tspn of curry powder, sesame oil and salt.

After the 30 mins mix the two preparations together in an oven dish lined with baking paper and cook for 40-60 minutes at 200C.

I cook mine on the hob in a frying pan with a lid. It takes about 20 minutes on a lowish heat. Leave to rest for a while after cooking, the longer you leave it the firmer it becomes. It's really good the next day too!

Serve with fresh coleslaw for a tasty combination.