Quinoa stuffed tomatoes with spinach

Ingredients: 8 oz spinach 5 oz quinoa Salt and pepper Garlic granules and onion powder 4 medium size tomatoes Method: Preheat oven 180°C/350°F Gas Mark 4 Cook quinoa following the instructions on the packet, drain and leave to cool Cut tomatoes in two across and remove insides Put spinach in sauce pan with water andContinue reading “Quinoa stuffed tomatoes with spinach”

Butternut Squash Tangerine with buttered Chilli couscous: Or you could use carrots 🥕 or turnips or courgettes, to your preference.

Ingredients: 1 medium-sized butternut squash 2 tablespoons olive oil 1 onion, finely chopped Pinch of salt Pinch of saffron cumin 1 teaspoon paprika 2 teaspoons coriander seeds, crushed 2x400g tins tomatoes, crushed by hands 2 red chillies, Split lengthways 1 cinnamon stick 1 tablespoon honey 500ml Water Sea salt and pepper Half a small bunchContinue reading “Butternut Squash Tangerine with buttered Chilli couscous: Or you could use carrots 🥕 or turnips or courgettes, to your preference.”

Blackberry Teacake

With vanilla sugar Ingredients: 200g (6 1/2ounces) butter, vegan softened ¾ cup (150g) finely packed light brown sugar 2 teaspoon vanilla extract 2 vegan eggs 2 cups (300g) self-raising gluten free flour (optional) 2/3 cup (160ml) vegan buttermilk 425g (13 ½ ounces) canned black berries in syrup, drained or fresh blackberries 30g (1ounce) vegan butter,meltedContinue reading “Blackberry Teacake”

Mixed vegetables soup

Ingredients: 8 oz squash, cut in small cubes 4 oz spinach leaves, chopped 1 chocho, cut in cubes 2 stalks spring onion, cut small 2 vegetable bouillon cubes 250 ml soy single cream 2 cloves garlic Salt and pepper to taste Add other seasoning to taste Method: Place and seasoning in a soup maker orContinue reading “Mixed vegetables soup”

Toasted cashew nut fried rice

Ingredients: 200 g (7oz/1 cup) basmati rice 1 pinch fine sea salt 3 tablespoons olive oil 1 teaspoon mustard seeds 100 g (3 ½ oz)raw cashew nuts 1 onion, thinly sliced 2 garlic cloves, finely chopped 1 red chilli, seeded and finely chopped, Plus extra to serve (optional) Swiss or rainbow chard, or spinach shreddedContinue reading “Toasted cashew nut fried rice”

Chocolate Scones

Ingredients: 225 g/8 oz/2 cups gluten free self-raising flour, sieved optional (strained) 60 g/2 oz/1/4 cup vegan butter 2 tbsp castor (superfine) sugar 50 g/1 ¾ oz /1/3 cup vegan chocolate chips About 150 ml/1/4 pint/2/3 vegan cup milk 1.Lightly grease a baking tray( cookie sheet). Place the flour in a mixing bowl. Cut theContinue reading “Chocolate Scones”

Ricotta Cakes with mixed tomato Salad

These lovely, ‘cakes’ make a refreshing yet satisfying starter, served with the season’s best in a simple basil dressing. Ingredients: 250g ricotta vegan cheese 3 tablespoons vegan Parmesan cheese, finely grated, plus extra for serving 3 tablespoons gluten free gram flour Sea salt 1 tbsp vegan egg Zest of ½ lemon, finely grated Milled blackContinue reading “Ricotta Cakes with mixed tomato Salad”

Sticky Chocolate Brownies

Everyone loves chocolate brownies and these are so gooey and delicious they are impossible to resist! Ingredients: 100 g/3 ½ oz/generous 1/3 cup unsalted vegan butter 175 g/6oz/3/4 cup castor (superfine) sugar 75 g/2 ¾ oz/1/2 cup dark muscovado sugar 125 g/4 ½ oz dark vegan chocolate 1 tbsp golden (light corn) syrup 2 TbspContinue reading “Sticky Chocolate Brownies”

Cottage Loaf

Ingredients: Create a culinary masterpiece from a few basic ingredients and experience the satisfaction of traditional baking. Serve with classic-shape loaf to accompany home-made soup. 675g/1 ½ / 6cups Gluten-free plain flour Or unbleached strong white bread flour 10ml/2 tsp salt 20g/1/4 oz fresh yeast Method: 1.Lightly grease two baking sheets. Sift the flour andContinue reading “Cottage Loaf”

Chickpea salad

Ingredients: 400g (14oz) tin of chickpeas, drained and rinsed 2 celery stalks, finely chopped 1 spring onion, thinly sliced 1-2 gherkins/pickles, finely sliced 125ml (4 ½ fl oz) vegan mayonnaise (or avocado mashed or 125g (4 ½ oz) houmous) 1 tbsp whole grain mustard Juice of ½ lemon A pinch of cayenne pepper and garlicContinue reading “Chickpea salad”