Three Vegetables In Cheese Sauce

Ingredients: 1 small cauliflower 300 g/10 ½ oz broccoli 4 carrots 1 tbsp chopped fresh parsley For The Cheese Sauce: 2 tbsp vegan butter 25 g/1oz/1/4 cup gluten flour (optional) 300 ml/10 fl oz/1 ¼ cup vegan milk 55 g/2 oz/1/2 cup vegan grated cheese Method: 1. Wash the cauliflower and broccoli into florets 2.Continue reading “Three Vegetables In Cheese Sauce”

Chocolate Eve’s Pudding With Custard Sauce

Eve’s pudding is traditionally made with apples, but here is it is made with raspberries as well and topped with moist white chocolate sponge. Served with either a bitter non dairy chocolate sauce, or non dairy custard, the taste is superb. Ingredients: 225 g/8 oz fresh or frozen raspberries 2 eating apple, peeled cored andContinue reading “Chocolate Eve’s Pudding With Custard Sauce”

Stuffed Cabbage Rolls with Spiced Rice

Ingredients: 100 g/3 ½ oz/1/2 cup long grain rice 1 small onion 1 red bell pepper 1 tbsp vegan butter 1 tbsp curry powder 1 Savoy cabbage Preparation time 20 minutes: Cooking time 15-20 minutes Method: 1. Cook the rice, following the instructions on the packet, drain and set to cool. 2.Peel and chopped onionContinue reading “Stuffed Cabbage Rolls with Spiced Rice”

Potato, Chard and Pecorino Bake

A potato and veg dish in one, creamy bake is especially good with roast vegan chicken. Ingredients: 350g chard 400g potatoes, peeled and thinly sliced 1 knob vegan of butter 2 garlic cloves, finely sliced Sea salt and milled black pepper 300ml double vegan cream 75g pecorino vegan cheese, grated Method: 1 litre ovenproof dishContinue reading “Potato, Chard and Pecorino Bake”

Pumpkin & chestnut risotto

Ingredients 1 tbsp olive oil 40 g/1 ½ oz pumpkin chopped 225 g/8 oz chestnuts, cooked and shelled (optional) 280 g/10 oz risotto rice 150 ml/5 fl oz vegetarian dry white wine 150 ml crumbled saffron threads (optional) dissolved in 4 tbsp of the stock 1 litre/1 ¾ pints simmering vegetable stock 85 g/3 ozContinue reading “Pumpkin & chestnut risotto”

Greek Feta Salad

To make the dressing, put the oil, lemon juice, oregano salt and pepper in a- topped jar and shake together until blended. Arrange the vine leaves on a on a serving dish, (optional) and then the tomatoes, cucumber and onion. Scatter the cheese and olives on top. Pour the dressing over the salad and serve.Continue reading “Greek Feta Salad”

Chocolate Pretzels

If you think pretzels as savouries, then think again. These are fun to make and prove that pretzels come in sweet variety, too. Ingredients: 100 g/ 3 ½ oz/generous 1/3 cup unsalted non-dairy butter 100 g/3 ½ oz/7 tbsp castor superfine sugar 1 vegan egg 225 g/8 oz cups plain gluten free flour (optional) 25Continue reading “Chocolate Pretzels”

Parsnip Layered Casserole

Ingredients: 3 tbsp olive oil 600 g/1 5 oz parsnips, thinly sliced 1 tsp fresh thyme leaves 1 tsp castor sugar 300 ml/10 fl oz double cream 600 g/1 lb 5 oz tomatoes, thinly sliced 1 tsp dried oregano 150 g/5 ½ oz vegetarian cheddar cheese,grated Salt and pepper (optional) Method: 1.Heat the oil inContinue reading “Parsnip Layered Casserole”

Chocolate Chips Muffins

Ingredients: 100 g/3 ½ oz/generous 1/3 cup soft non dairy margarine 225 g/8 oz 1 cup castor (superfine) sugar Vegan eggs 150 ml/1/4 pint 2/3 cup whole non dairy milk natural yogurt 5 tbsp non dairy milk 275 g/9 ½ oz/2 cups plain gluten free flour (optional) all purpose-flour 1 tbsp bicarbonate of soda (bakingContinue reading “Chocolate Chips Muffins”

Cauliflower With Garlic Crumbs

Simple dish makes a great accompaniment to any non meat vegan dish. When buying cauliflower look for creamy white coloured florets with the inner green leaves curled round the flower. Discard cauliflower with discoloured patches or yellow leaves. As an alternative, try using broccoli florets instead of the cauliflower. Broccoli should have a fresh appearance:avoidContinue reading “Cauliflower With Garlic Crumbs”