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 cup

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 bread

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 coriander

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 tsp

Potato and Spinach Vindaloo

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Dark Gingerbread Cake

Ingredients 125g (4 ounces) vegan butter, softened ½ cup (110g) firmly packed dark brown sugar, vegan eggs 1 2/3 cups (250g) plain (all-purpose) flour ½ teaspoon bicarbonate of soda (baking powder) 2 teaspoons ground ginger 1 cup (360g) treacle 2 tablespoons vegan milk ¼ cup (55g) finely chopped glacé ginger 1/3 cup finely chopped raisins

Semolina and yogurt lemon syrup cake

Ingredients 250g (8 ounces) butter, softened 1 tablespoon finely grated lemon rind 1 cup (220g) castor (superfine) sugar Vegan eggs 1 cup (150g) self-raising flour 1 cup (160g) semolina 1 cup (280g) vegan yogurt Lemon Syrup 1 cup (220g) castor (superfine) sugar ½ cup (80ml) lemon juice Method 1. Preheat oven to 180°c/350°f. Butter a

LIVING WITH ALLERGIES

My life journey living with allergies.. Living with allergies, can be depressing and tiring! The most important aspect of managing allergies is to avoid the substance that you’re allergic to you’ll not experience an allergic reaction if you avoid the (allergens) preparing your own food is a safer option. Not everyone is understanding or willing

Pasta with Pumpkin Sauce..

Ingredients 50 g/2 oz blend roasted punk in seeds3 spring onions, trimmed and chopped2 garlic cloves, peeled and sliced1 tbsp freshly chopped parsley or basil5 tbsp freshly ground black pepper450 g/1 lb broccoli, cut into florets350 g/12 oz pasta shapes1 red chilli, deseeded and finely chopped (optional) Method.. Place the toasted pumpkin seeds in a

Thai-Style Cauliflower & Potato Curry..

Ingredients.. 450 g/1 lb new potatoes, peeled and halved or quartered350 g/12 oz cauliflower florets3 garlic cloves, peeled and chopped40 g/1 ½ oz ground pumpkin seeds, (blend the pumpkin seeds) if Not not allergic to nuts then use ground almond. Instead of pumpkin seeds.1 tsp ground coriander½ tsp ground cumin½ tsp turmeric3 tbsp olive oilSalt