Profusion

What better way to celebrate Father's Day than with a deliciously indulgent chocolate peanut butter cake? Give this one a go this weekend and tag us in your creations!

MAKES
1 8-inch cake

INGREDIENTS
🥜 310ml plant based milk
🥜120g coconut sugar
🥜130g peanut butter
🥜20g coconut oil, melted, or mild olive oil
🥜250g all-purpose flour
🥜Pinch Profusion pink Himalayan salt
🥜1 tsp ground cinnamon
🥜2 tsp baking powder
🥜½ tsp baking soda
🥜1 tsp apple cider vinegar, or lemon juice

For the frosting:
🍫 120g peanut butter
🍫100g icing sugar
🍫85ml plant based milk
🍫25g raw cacao powder
🍫10g coconut oil
🍫50g salted peanuts, chopped roughly

METHOD
🍰 Pre-heat the oven to 170°C (fan oven) and line an 8-inch cake tin.
🍰 Put the milk, sugar, peanut butter and oil into a food processor or blender and blend until smooth.
🍰 Sift the flour into a large mixing bowl, then add the salt, cinnamon, baking powder and soda. Make a well in the middle of the dry ingredients then pour the wet ingredients into it. Fold the mixture until you have a smooth batter.
🍰 Stir the vinegar into the batter, it should fizz a little bit. Pour the batter into your prepared tin and put in the oven for 20 minutes, until a cake tester comes out clean.
🍰 Meanwhile, use an electric whisk to beat together all of the ingredients for the icing.
🍰 Allow the cake to cool completely before covering with icing.
Sprinkle peanuts on the top before serving.

Peanut butter and jam on protein bread. Hear us out 🥜🍓

Profusion Protein Bread with 10g of protein per slice. Same simple combo, a little more going on underneath. 🍞

Find it at Biona.co.uk

It might be summer, but there's never a bad time for a nourisihng bowl of pasta in our books!💚

SERVES
3

INGREDIENTS

For the sauce:
🍝1 small-medium head of cauliflower
🍝2 shallots, chopped finely
🍝2 cloves garlic, minced
🍝Olive oil, for frying
🍝100ml milk of choice
🍝1 tsp Profusion Himalayan pink salt, or to taste
🍝Cracked black pepper, to taste
🍝3 tbsp nutritional yeast
🍝1 tbsp apple cider vinegar
🍝½ tsp nutmeg

For the pasta:
🌰 3 handfuls hazelnuts, chopped roughly
🌰3 handfuls pine nuts
🌰300g dry Profusion chickpea penne
🌰Hemp seeds, for sprinkling
🌰Fresh parsley, roughly chopped, for sprinkling

METHOD
🍴 Chop the cauliflower into florets then boil until tender. Drain and set aside to cool.
🍴 Meanwhile, heat a glug of oil in a frying pan and sweat the shallots and garlic until soft and transparent, watching carefully that they don’t brown.
🍴 Blend the cauliflower, garlic and shallots with all of the other sauce ingredients in a high-speed blender or food processor until smooth. Taste for seasoning.
🍴 Lightly toast the hazelnuts and pine nuts in a dry pan, stirring continuously so that they don’t burn. Set aside for later.
🍴 Boil the pasta in salted water according to pack instructions. Meanwhile, heat the sauce in a pan gently to warm up.
🍴 Drain the pasta and add it to the pan with the sauce, stirring so that everything is well combined. Divide between three plates and sprinkle with the nuts, seeds and parsley. Serve immediately.

A fresh take on a classic lasagne, perfect for when the weather doesn't quite know what it's doing!

For the tomato & lentil filling:

🍅 2 onions, chopped roughly
🍅 4 cloves garlic, sliced
🍅 1 courgette, sliced finely
🍅 2 red peppers, chopped
🍅 4 large mushrooms sliced
🍅 5 large ripe tomatoes, roughly chopped
🍅 200g red lentils, washed
🍅 250ml water
🍅 ½ tsp red chilli flakes
🍅 ½ tsp coconut sugar (or sugar or choice)
🍅 1/2 tsp sea Salt
🍅 Black Pepper

For the Cheesy Béchamel sauce:

🧀 2 tbsp butter
🧀4 tbsp plain flour
🧀500ml almond milk
🧀3-4 tbsp nutritional yeast
🧀Big pinch sea salt
🧀Twist black pepper

For the pesto:

🍋 75g walnuts
🍋 35g toasted pine nuts
🍋 2 handfuls spinach
🍋 1 handful basil, plus extra for topping
🍋 ½ lemon, juiced
🍋 1 tsp sea salt
🍋 1 clove garlic
🍋 3 tbsp nutritional yeast
🍋 2 tbsp olive oil
🍋 80-120ml water

Pasta sheets:

Profusion yellow lentil lasagne sheets🧡

Take it from our lovely customers - everyone should have some Red Lentil Fusilli in their cupboard!

If you only save one recipe this week make it this one 📌🍋

One pot, creamy, garlicky orzo that comes together in under 20 minutes. The kind of mid-week dinner that feels like you made an effort.

Ingredients:
🍋 1 tbsp olive oil, plus extra for serving
🍋 3 cloves garlic, peeled and minced
🍋 500g Profusion Chickpea Orzo
🍋 500ml vegetable stock
🍋 225g cream cheese
🍋 ¼ tsp black pepper, plus extra for serving
🍋 ½ tsp onion powder
🍋 Salt, to taste
🍋 60g spinach
🍋 1 tsp lemon juice
🍋 Fresh dill, chopped, to serve

1) Heat the olive oil in a large pan over a medium heat. Add the garlic and sauté for about a minute.
2) Stir in the orzo and vegetable stock. Bring to a boil then reduce to medium-low, cover and simmer for 6-8 minutes until the orzo is cooked. Drain.
3) Stir in the cream cheese, onion powder, pepper and salt. Reduce the heat to low.
4) Fold in the spinach a handful at a time and cover until wilted.
5) Stir in the lemon juice. If the sauce is too thick, add a splash of veggie stock or plant milk to loosen.
6) Serve with a drizzle of olive oil and a sprinkle of fresh dill.