Baked Polenta with Tomato &Basil Sauce

Ingredients: 1 tbsp plus 1 tsp olive oil or coconut oil, plus extra for greasing 150g/5 ½ oz/1 cup polenta/cornmeal 30g/1oz1/4 cup ground almonds (optional) 11/35fl oz 4cups vegetable stock 2 tsp lemon juice 60g/2 ¼ oz/heaped 1/3 cup pine nuts (optional) 1 onion, chopped 1 garlic clove, crushed 400g/14oz/scant 1 2/3 cups canned/crushed TomatoesContinue reading “Baked Polenta with Tomato &Basil Sauce”

Spinach and Chickpeas Hummus

Chickpeas are perfect base for any flavour or seasoning. Adding spinach gave it a lovely colour and made it even more yummy. Ingredients: 400g (13 oz/2 cups) canned chickpeas, rinsed and drained 60g (2 ½ oz) spinach 1 tbsp tahini Juice of ½ lemon 2 tbsp olive oil 1 small garlic clove About 125ml (4flContinue reading “Spinach and Chickpeas Hummus”

‘Cheesy’ Kale Chips

This dehydrated vegetable is so delicious and yummy and nutritious. Ingredients: 6g (1/4 oz) thyme leaves Juice of 1 lemon 6oz (2 ½ oz) yeast flakes 100g (3 ½ oz/2/3 cup) cashews or chickpeas 100g (4fl oz/1/2 cup)water 60g(2 ½ oz) kale, chopped into 5cm (2in) pieces Nutritional Nugget: Source of B12 are limited forContinue reading “‘Cheesy’ Kale Chips”

Spring Garden Risotto

Ingredients: 1 organic vegetable low in-salt Vegetable Stock-cube 2 shallots, peeled and diced 1 tbsp olive oil Juice of 1 lemon 300g (1 ½ cups) brown or white Risotto rice or Arborio 1 carrot, peeled and diced 1/3 courgette, diced 175g (1/4 cup) fresh, frozen or tinned Broad beans 80g(1/2 cup) Frozen peas A smallContinue reading “Spring Garden Risotto”

Zingy Summer Salad

Ingredients: 30 g/1.5 /¼ cup camergue red rice 50 g / 1 ½ oz / curly leaves kale 1 lemon juice 1 tbsp extra virgin olive oil 1 tsp sea salt ½ blood orange (optional) 25 g/2 oz pomegranate seeds 25 g/ 2 oz hazelnut (cob nuts roughly chopped) I replaced the nuts with roastedContinue reading “Zingy Summer Salad”

Devil’s Food Cake

This is an American Classic, consisting of a rich melt-in-the-mouth chocolate cake that has a citrus-flavoured frosting. Ingredients: 100 g/3 ½ oz dark vegan chocolate 250 g/9 oz 2 ¼ cups self-tasing flour 1 tsp bicarbonate of soda (baking soda) 225 g/8 oz/1 vegan cup butter 400 g/14 oz/2 2/3 cups dark Muscovado sugar 1Continue reading “Devil’s Food Cake”

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”

Doughnut balls with blueberry glaze

Try scattering the the doughnut balls with a confetti of blueberry or other fruit powder and finely grated lemon rind, and even chopped nuts Ingredients: 4 teaspoons (14g) dry yeast 1/3 cup (125ml) warm water ¾ (180ml) unsweetened Almond vegan milk 80g(2 ½ ounces) vegan Margarine spread, melted 1/3 cup (75g) castor (superfine) sugar 1Continue reading “Doughnut balls with blueberry glaze”

Ligurian Trofie pasta with Green Beans, potato and pesto

Trofie are short, thin knotted stripes of past, Liguria in north-western Italty. The region is also famous for its fresh basil, so pesto sauce is Trofie’s perfect parthner. Of course, you can buy decent ready-made pesto but making your own is pretty easy and gives the finished dish extra depth of flavour. Not to mentionContinue reading “Ligurian Trofie pasta with Green Beans, potato and pesto”