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”

Maple Tofu with Egg-Fried Rice

Ingredients: 1 vegan egg 2 tsp linseed oil 3 tbsp olive oil 200 g/7oz long grain rice, cooked ½ tbsp turmeric 100 g/3 ½ oz frozen peas, thawed 100 g 3 ½ oz beansprouts 50 g/1 ¾ oz tofu, drained and dried on kitchen towel Cut into chunks 3 garlic cloves, crushed 3 tbsp soyContinue reading “Maple Tofu with Egg-Fried 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”

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”