Ricotta and Spanish cake

Ingredients: 599 g /1lb 2 oz/4 ½ cups spinach washed 1 clove garlic crushed 40 g/ 1 ½ oz/1/2 stick vegan butter 300 g/10 ½ oz/ 2 cups plain (all-purpose) gluten free flour (optional) 5 vegan eggs 200 g/7 oz/1 ½ cups vegan ricotta 150 g /3 oz /1 ½ cups vegan Parmesan Nutmeg gratedContinue reading “Ricotta and Spanish cake”

Panzanella Italian Bread Salad

This tastes like piece of Italy. A traditional salad, it is really filling thanks to the bread pieces, which a coated with good-quality olive oil before being baked. Cucumber and cherry tomatoes bring a wonderful freshness. Simple and good, the only missing from this lunchbox is a view of Italty! Ingredients: 5 slices of baguette,Continue reading “Panzanella Italian Bread Salad”

Zingy Summer Salad

Ingredients: 30 g/1.5 /¼ cup camergue red rice 50 g / 1 ½ oz / curly leaves kale 1 lemon juice 1 tbsp extra virgin olive oil 1 tsp sea salt ½ blood orange (optional) 25 g/2 oz pomegranate seeds 25 g/ 2 oz hazelnut (cob nuts roughly chopped) I replaced the nuts with roastedContinue reading “Zingy Summer Salad”

Nasi goreng

Ingredients 2 tbsp vegan eggs 3 tbsp sunflower oil 1 tbsp tomato paste 1 tbsp gluten free sweet dark soy-sauce 3 cups cooked rice 1 tbsp light soy sauce 2 inch piece of cucumber, quartered lengthwise and sliced 8 scallions, thinly sliced on the diagonal Salt and pepper Spice paste 2 tbsp olive oil 4Continue reading “Nasi goreng”

Scottish Morning Rolls

These soft, spongy bread rolls are irresistible while still warm and aromatic. Made with vegan milk firm favourite for breakfast With rather than the more usual water, they have a rich flavour. In Scotland they’re for breakfast with fried eggs and bacon.to speed up the rising time, Place the rolls in the airing cupboard orContinue reading “Scottish Morning Rolls”

Boiled corns

Ingredient: 3 large corn Vegetable stock 2 tbsp vegan butter 2 stalks spring onion Pinch of salt 1-2chillies peppers (optional) Method: Prepare large saucepan with enough vegetables stock, and combine all ingredients with corn and leaves on a medium heat to cook for ½ hours to or until tender. Then remove and drain and servedContinue reading “Boiled corns”

Chia smoothie pain relief

Ingredients: 250 ml 1cup frozen raspberries 250 ml 1cup frozen blueberries Small potion of apple juice or orange juice to Loosen the frozen fruits and make it easier to blend 2 small pots of chosen alpro soy vanilla yogurt 2 tbsp chia seeds from health store 1 tbsp powder ancient ginger & turmeric, natural healthContinue reading “Chia smoothie pain relief”

Leek & Kale Soup

Ingredients: 25 g/ oz vegan butter 2 leeks, finely chopped 300 g/10 ½ oz kale, stalks discarded Leaves finely chopped 300 ml/10 ½ oz hot vegetables stock 2 garlic cloves, crushed Sea salt and pepper (optional) 250 ml 1cup soy single cream 3 medium carrots, finely chopped Method: 1.Melt the butter in a large saucepanContinue reading “Leek & Kale Soup”

Easy Rice & peas

Ingredients: 2 tbsp olive oil 1 onion, sliced 1 garlic clove, crushed 1 tbsp dried or fresh thyme 400 ml/14 fl oz vegetable stock 200 g/7 oz basmati rice 400 g/14 oz canned red kidney beans Or gungo peas drained 4 tbsp coconut milk/or soy single cream Salt and pepper Method: 1.Heat the oil inContinue reading “Easy Rice & peas”

Rice-crusted vegetable pie

Ingredients: Olive oil, for oiling 150 g/5 ½ oz long grain rice 450 ml/15 fl oz vegetable stock 2 tbsp sesame seeds, roasted (optional) 1 vegan egg beaten 1 red onion, cut into wedges 1 red pepper, deseeded and chopped 1 yellow pepper, deseeded and chopped 1 courgette sliced 1 sweet potatoes chopped 1 tbspContinue reading “Rice-crusted vegetable pie”