Curry Tofu

Ingredients For the Curry 2 tbsp vegan butter 1 onion finely, chopped 2 tsp garam masala 2 tsp ground coriander 2 tsp ground cumin 2 tsp ground turmeric 1 garlic clove 1 tsp ginger purée 1tbsp tomato purée 400ml ( 1 2/3 cup passata 200 ml (scant 1 cup ) Soya single cream Salt andContinue reading “Curry Tofu”

Roasted Stuffed Cauliflower

Ingredients 1 large or 2 small cauliflowers about 850g 5 tbsp olive oil 4 tbsp gluten-free breadcrumbs For The Stuffing 250g kale, chopped 1 tbsp milled linseed 1 onion, chopped 1/2 pack sage leaves chopped 1/2 small pack rosemary, leaves chopped 150g roasted sunflower seeds, plus 30g for topping (optional) Method Trim and discard theContinue reading “Roasted Stuffed Cauliflower”

Black-Eye Beans with Mushroom

The aroma of cumin that in the dish is whats makes this dish so special. Cook the seeds in oil and wait for them to sizzle, and change colour and develop an aroma. This takes no time at all. The colour should be golden brown, don’t allow to get dark that means you have burntContinue reading “Black-Eye Beans with Mushroom”

Quick Stir-Fried Spiced Red Cabbage with Apples

Ingredients 1 red cabbage, finely chopped 2 tbsp butter,melted 1 onion, finely chopped 2 garlic cloves, finely chopped 1/2 tsp ground cinnamon 75 ml cider vinegar 2 apples finely chopped with skin 2 tbsp sugar Method Chop the apple quite small but leave the skin on to improves the flavour. Now in the large, heavy-basedContinue reading “Quick Stir-Fried Spiced Red Cabbage with Apples”

Sweet potato ‘chorizo’ tacos

INGRIDIENTS 2 small orange sweet potato (500 g), unpeeled ½ cup (125 ml) olive oil 6 green onions (scallions), chopped coarsely 1 teaspoon ground cumin 1 teaspoon ground coriander 2 cups coarsely chopped (cilantro) roots and stem 2 fresh jalapeno chillies, chopped coarsely 1 ½ teaspoons finely grated lime rind 2 tablespoons lime juice ½ cupContinue reading “Sweet potato ‘chorizo’ tacos”

Rainbow mezzo Feast

INGREDIENTS 2 cups (240g) frozen peas, thawed 400g (12 ½ ounce) canned chickpeas (garbanzo beans),drained, rinsed 1 clove garlic, crushed ½ cup firmly packed fresh parsley leaves ½ cup firmly packed fresh coriander ( cilantro) leaves 1 teaspoon ground cumin 1 teaspoon ground coriander 1 ½ tablespoons plain (all-purpose flour) ½ (50g) packed dried breadContinue reading “Rainbow mezzo Feast”

Broccoli and Quinoa Bites

1 small head of broccoli 100g quinoa 2garlic cloves, crushed Juice of ½ lemon 1 tablespoon olive oil, plus extra for frying 1 tablespoon nutritional yeast optional 2 heaped of tablespoon flour Sea salt and black pepper Bring a large saucepan of water to boil. Roughly chop the broccoli including some of the stalk, addContinue reading “Broccoli and Quinoa Bites”

Spiced braised new potatoes

INGREDIENTS 50g 2 oz butter 1 small onion, finely chopped 1 garlic clove, crushed 1 teaspoon grated fresh root ginger 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ ground cumin 1 kg (2 lb) small waxy potatoes, diced and chopped 300 ml (1/2 pint) vegetable stock 2 ripe tomatoes diced and chopped fresh corianderContinue reading “Spiced braised new potatoes”

Vegetables Tofu Stir Fry

INGREDIENTS 225 g/firm tofu (drained weight), cut into bite size pieces 1tbsp sunflower oil 2 Spring onions, chopped 1 garlic clove, finely chopped 115 g4oz baby corn cobs, halved 115 g/4oz mangetout 115g/4oz shiitake mushrooms, thinly sliced 2tbsp finely chopped coriander leaves For the marinade 2tbsp dark soy sauce 1tbsp Chinese rice wine 2 tspContinue reading “Vegetables Tofu Stir Fry”

Creamed Greens With Cheesy Pancakes

Ingredients For pancakes 60g (2oz/1/2 cup) plain (all purpose) flour 70g (2 ½ oz grated vegan cheese such as cheddar, comté or gruyère ½ tsp nigella seeds Pinch salt 2 vegan eggs, lightly beaten About 100ml (3 ½ fl oz/scant ½ cup whole milk Melted butter or olive oil, for frying For the creamed greensContinue reading “Creamed Greens With Cheesy Pancakes”