Pulsed Broad Bean and Pearl Barley Salad:

This combination of beans and grain, provides all eight essential amino acids for building and repairing your whole body.. very easy and quick to prepare and really tasty as well. Ingredients: 40g (1 ½ oz/scant ¼ cup) pearl barley 1 tsp vegetable stock powder 30g (1/4 oz) broad (fava) beans 2 tbsp olive oil JuiceContinue reading “Pulsed Broad Bean and Pearl Barley Salad:”

Creamy leek+ Broccoli Pie

A hearty pie with crisp crust and smooth, creamy filling-do you think this could be possible eating plant based pie, no meat. Well it’s possible and it’s delicious and filling.. Ingredients: 4 leeks, trimmed and sliced 1 whole broccoli, broken into small Florets Sauce 60ml ( ¼ cup) soy single cream) 1 tsp whole grainContinue reading “Creamy leek+ Broccoli Pie”

Chinese Cauliflower Rice with Pak Choy

Ingredients: Cauliflower rice 1 head of cauliflower, quartered 1 tbsp chickpeas 1 tbsp desiccated coconut (optional) 1tbsp linseed oil 1 garlic crushed 2 tbsp tamari ½ tsp ground cinnamon 3cm piece of fresh ginger, peeled and Chopped 1 x190g tin sweetcorn, drained 200g (1 ½ cups) Frozen peas a handful of beansprouts ¼ bunch ofContinue reading “Chinese Cauliflower Rice with Pak Choy”

Thai Chicken Salad

Ingredients: Vegetable oil spray 115 g/4 oz non-meat-free chicken, cut lengthways horizontally 25 g/1 oz rice vermicelli Shop bought low-fat spicy dressing of your choice 3 limes, halved, for squeegeeing over For the Salad: 50 g/1 ¾ oz deseeded mixed peppers, finely sliced into strips 50 g 1 ¾ oz, peeled weight, carrot, finely slicedContinue reading “Thai Chicken Salad”

Spring vegetable penne

Ingredients: 500 g/1lb/2 cups penne pasta 2 tbsp vegan butter, or olive oil 100 g/3 ½ oz/1/2 cup broccoli 8 asparagus stalks, woody ends snapped off And cut into short lengths 2 tsp vegan Parmesan, grated Method: 1.Cook the pasta in boiling salted water according to the packet instructions. 2.Meanwhile Heat the butter or oilContinue reading “Spring vegetable penne”

SPICY (CARROT) RICE

Ingredients: 200g/7 oz/1 cup basmati rice 2 large carrots, cut in strips 200g/7 oz green peas ½ tbsp olive oil ½ peeled and chopped 1 garlic clove, peeled and crushed ½ tsp curry powder 2 drops of tobacco sauce ½ tsp cayenne pepper Method: 1.Cook the rice, with pinch of salt following the instructions onContinue reading “SPICY (CARROT) RICE”

Broccoli aranicini with rocket & almond pesto

Bluntness-free Breadcrumbs are available from some supermarkets and health food stores. Check the label for any dairy products. Ingredients: 3 cups (750ml) vegetables stock 2 tablespoons olive oil 1 medium leek (359g), Chopped finely 1 clove garlic, crushed 1 cup (209g) arborio rice 1 cup (250ml) dry white wine 150g (4 ½ ounces) broccoli CutContinue reading “Broccoli aranicini with rocket & almond pesto”

Potsticker noodles

So simple, so good: rice noodles, pak Choi, and deliciously aromatic ginger, curry paste, and Linseed oil all mingle splendidly in this Asian concoction. Broccoli joins the assembled ranks of delicious ingredients to add a nice crunch- and a little green goodness-to the noodles. Ingredients: For The Sauce 5 tbsp soy sauce 1tbsp rice vinegarContinue reading “Potsticker noodles”

Aubergine in black bean sauce with broccoli and haricots verts

Ingredients: 300g (10 ½ ) rice, preferably wholegrain rice 2 tbsp sesame seeds (optional) 250g (9 oz) broccoli (broccolini) 150g (5 oz) haricots verts 150g (5 oz) green peas Sesame oil FOR THE AUBERGINE 🍆 400g (14 oz) aubergine, diced Rapeseed (canola) oil, for frying 3 garlic cloves, finely sliced 300g (10 ½ oz) firmContinue reading “Aubergine in black bean sauce with broccoli and haricots verts”

Vegetarian Lasagne

Ingredients: 450 g/1 lb broccoli ½ tsp vegetable stock Salt and freshly ground black pepper 1 frisée lettuce 2 tbsp vegan butter 200 g/7 oz 2 ½ cups mushrooms 250 ml/8 fl oz/ 1 cup vegan cream 500 g/1 lb 2 oz lasagne 3 tbsp breadcrumbs Method: 1.wash the broccoli, then cut off and reserveContinue reading “Vegetarian Lasagne”