Rice chilli noodles

Ingredients 400g/14 oz thin rice noodles 2 tbsp olive oil 2 cloves garlic, crushed 1 tbsp grated ginger 2 tbsp light soya sauce 150g/5 1/2 oz/2 cups chestnut mushrooms 1 large red pepper, sliced 4 spring onions, (scallion) chopped 1 red chilli, sliced Method 1.Cook the noodles in boiling water according to the packet instructionsContinue reading “Rice chilli noodles”

Italian ‘Cheesy’ Moxballs

The moxballs are made with psyllium husks, a water soluble fibre that will fill you up and help the body with it’s natural toxin removal process. You’ll need 700g(1 1/2 pounds ) bottled passata (pureed sieved tomato) 2/3 cup (240g) mozzarella which is a vegan substitute for mozzarella. 1/4 cup loosely packed fresh oregano leavesContinue reading “Italian ‘Cheesy’ Moxballs”

Fudge Brownie Oreo Pizza

The mistake I made I didn’t have a pizza Tin! I used a flan tin which wasn’t wide enough to make it like a pizza 🍕 otherwise if you are a brownie lover, you will love this especially with the frosting topping so delicious with the crunchy Oreo biscuit. The oreo biscuits are also veganContinue reading “Fudge Brownie Oreo Pizza”

Lemon and Blueberry Polenta Cake

Ingredients 6 tablespoons (90ml) egg whites 130g fine polenta 75g almond flour or gluten-free flour 3/4 teaspoon baking powder 2/3 teaspoon bicarbonate of soda 120ml maple syrup 80ml natural plant-based yoghurt Zest and juice of 1 1/2 lemons 300g blueberries (for substitute with blueberries or, in winter, orange slices) Method preheat the oven to 180°C/gasContinue reading “Lemon and Blueberry Polenta Cake”

Nachos Cheesey Bread with broccoli and Bacon

Ingredients 1 pk vegan bacon chopped 1 large broccoli florets chopped 1 1/2 cup cheese 1/2 cup vegan mayonnaise 1 pk nachos crisp 1 medium loaf bread Method Cooking time 30 minutes Prepare frying pan on stove with 1 tablespoons of oil, add the chopped bacon to hot allow to brown for few minutes. AddContinue reading “Nachos Cheesey Bread with broccoli and Bacon”

Spiced town Lentils

Ingredients 200g brown lentils, cook then drained 1 large red onion, finely chopped 2 fresh chillies, finely chopped seeds and all 1 tsp ground turmeric 1 tsp garam masala 165ml can coconut or soy single cream 2 tbsp freshly coriander leaves, to garnish Method Put the lentils into a large saucepan and add double theContinue reading “Spiced town Lentils”

Victoria Sponge Cake

The epitome of British Baking. Using good butter and Vegan-quality eggs will give a golden hue to the crumb, as well as a richness to the flavour. I remember a few years ago being asked to garden parties by elderly women and there was always Vitoria sponge cake on display with a cup of tea.Continue reading “Victoria Sponge Cake”

Baked paprika Cabbage

Ingredients 1 pk vegan bacon (optional) 1 small cabbage, shred Pinch of salt 1 small onion, finely chopped 1 1/2 tsp paprika 1 tsp black pepper 1 tsp garlic granule Method Preheat oven 220°C (425°F) Gas mark 7. And combine all the ingredients and use a cooking spoon to rub in all ingredients in theContinue reading “Baked paprika Cabbage”

Macaroni Cheese

The key to perfecting this filling favourite lies in the béchamel sauce: make sure it is smooth, creamy, packed with a blend of gooey cheese. Ingredients 400g (14oz) dried macaroni Salt 85g (3oz) unsalted butter 100g (3 1/2 oz) fresh breadcrumbs 60 (2 oz) plain flour 1 tsp mustard power Pinch of ground nutmeg 400mlContinue reading “Macaroni Cheese”

Greek Country Salad with haloumi

4 vine-riipened tomatoes, rough chopped few spring onions, chopped 1 Lebanese cucumber thickly sliced 100 g (3 1/2 oz) pitted black kalamata olives Handful of spinach leaves 250 g (8 oz) haloumi cheese, sliced For the dressing 4 tablespoons extra virgin olive oil 1 1/2 tablespoons red wine vinegar 1 teaspoon dried oregano Salt andContinue reading “Greek Country Salad with haloumi”