Fresh and Toasty Summer Bruschetta Bites

Ingredients 1 large baguette bread loaf, sliced evenly into 24 pieces 1/4 cup vegan butter, melted 8 ripe plum tomatoes, chopped 1 garlic clove, minced 1 tablespoon balsamic vinegar 2 1/2 teaspoons extra-virgin olive oil 1/2 teaspoon onion powder 1 teaspoon sugar 2 tablespoons fresh basil basil, chopped salt and pepper, taste Method Preheat oven

Rice chilli noodles

Ingredients 400g/14 oz thin rice noodles 2 tbsp olive oil 2 cloves garlic, crushed 1 tbsp grated ginger 2 tbsp light soya sauce 150g/5 1/2 oz/2 cups chestnut mushrooms 1 large red pepper, sliced 4 spring onions, (scallion) chopped 1 red chilli, sliced Method 1.Cook the noodles in boiling water according to the packet instructions

Macaroni Cheese

The key to perfecting this filling favourite lies in the béchamel sauce: make sure it is smooth, creamy, packed with a blend of gooey cheese. Ingredients 400g (14oz) dried macaroni Salt 85g (3oz) unsalted butter 100g (3 1/2 oz) fresh breadcrumbs 60 (2 oz) plain flour 1 tsp mustard power Pinch of ground nutmeg 400ml

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

Broccoli and Quinoa Bites

1 small head of broccoli 100g quinoa 2garlic cloves, crushed Juice of ½ lemon 1 tablespoon olive oil, plus extra for frying 1 tablespoon nutritional yeast optional 2 heaped of tablespoon flour Sea salt and black pepper Bring a large saucepan of water to boil. Roughly chop the broccoli including some of the stalk, add

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

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

FRESH HERB NAAN BREADS

Ingredients 150-200ml vegan milk 20g vegan butter 15g fresh yeast 1 tsp Castor sugar 450g strong white flour 1 tsp salt 1 tbsp Nigella or black onion seeds 150g plain vegan yoghurt few coriander, mint and flat parsley sprigs oil, to grease Method the inclusion of lots of herbs in these naan bread gives them

Cream Spinach with Bacon

you are using fresh mature spinach you’ll need to clean it thoroughly. Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Ingredients 1 pound fresh