Leek & Kale Soup

Ingredients: 25 g/ oz vegan butter 2 leeks, finely chopped 300 g/10 ½ oz kale, stalks discarded Leaves finely chopped 300 ml/10 ½ oz hot vegetables stock 2 garlic cloves, crushed Sea salt and pepper (optional) 250 ml 1cup soy single cream 3 medium carrots, finely chopped Method: 1.Melt the butter in a large saucepanContinue reading “Leek & Kale Soup”

Black Rice & butternut squash Bowl

Ingredients: 1 small butternut squash, peeled, Deseeded and diced 1 red onion, diced 1 tbsp olive oil 125 g/4 ½ oz black rice 70 g/2 ½ oz kale, shredded 2 tbsp pine nuts 400 g/1/4 oz canned butternut beans, Drained and rinsed Vegan cottage cheese and pomegranate seeds, (optional) to Serve Dressing 4 tbsp tahiniContinue reading “Black Rice & butternut squash Bowl”