Singapore fried rice vermicelli

Ingredients: 2 vegan eggs, beaten 1 tsp curry powder 2 tbsp linseed oil 180 g/6 oz tofu 1 bird eye, chilli chopped 1in piece of root ginger, grated 1 red pepper, thinly sliced ¼ white cabbage, shredded 150 g/ 5 ½ oz rice vermicelli, cooked and drained 200 ml/ 7 fl oz/2/3 cup vegetable stockContinue reading “Singapore fried rice vermicelli”

Friday Night Curry

Wild rice and chickpeas for the high fibre content, and the chickpeas also give a protein punch. Ingredients: 190g (1 cup) wild rice, rinsed 1 tsp olive oil 1 onion, finely chopped 2 garlic cloves, peeled and crushed 5 cm piece of fresh ginger, peeled grated 1 fresh red chilli,deseeded and finely chopped 1 redContinue reading “Friday Night Curry”

Macaroni ‘Cheese’ With Roasted Tomatoes

Macaroni ‘Cheese’ With Roasted Tomatoes This mac and cheese is like no other, mac and cheese it’s more plant based without the cheese. Ingredients: 6 ripe vine cherry tomatoes, halved 1 tsp olive oil A pinch of dried thyme 200g (2 cups brown macaroni pasta Pink Himalayan salt or sea salt and freshly ground blackContinue reading “Macaroni ‘Cheese’ With Roasted Tomatoes”

Rich Chocolate Brownies

These brownies are packed with both vegan milk and plain chocolate instead of adding sugar to the mixture. Serve them in small squares as they are very rich. When buying plain chocolate, bear in mind that the higher the percentage of cocoa solids, the higher the quality of the chocolate, and the less sugar itContinue reading “Rich Chocolate Brownies”

Spring Garden Risotto

Ingredients: 1 organic vegetable low in-salt Vegetable Stock-cube 2 shallots, peeled and diced 1 tbsp olive oil Juice of 1 lemon 300g (1 ½ cups) brown or white Risotto rice or Arborio 1 carrot, peeled and diced 1/3 courgette, diced 175g (1/4 cup) fresh, frozen or tinned Broad beans 80g(1/2 cup) Frozen peas A smallContinue reading “Spring Garden Risotto”

Quick and Easy Teabread

This succulent, fruity teabread can be served just as it’s, or spread with a little butter.The loaf can be stored, tightly wrapped in foil or in an airtight container, up to five days. A great way to get children to eat some fruit, this teabread is ideal for packed lunches, picnics, or simply served withContinue reading “Quick and Easy Teabread”

Spinach and tofu Lasagne

Ingredients: 4 tbsp olive oil 2 garlic cloves, crushed 2 tsp chopped, thyme 500 g (1 lb) frozen leaf defrosted Spray oil for oiling 350 g (11 ½ oz) firm tofu, sliced 200 g (7 oz) fresh gluten-free lasagne sheets Salt and pepper For Cheese Sauce 1.2 litres (2 pints) vegan milk 2 fresh bayContinue reading “Spinach and tofu Lasagne”

Spicy tomato tagliatelle

Ingredients: 1 ½ tbsp olive oil 1 red chilli, seeded and diced 2 inch fresh ginger root, peeled and grated 2 garlic cloves, finely sliced 1 2/3 cups canned diced tomatoes 1 tsp sugar 2 handful of spinach 2 tbsp parsley, chopped (optional) 1/3 oz gluten-free tagliatelle Salt and pepper 2 tbsp shredded vegan cheese,Continue reading “Spicy tomato tagliatelle”