Vietnamese rice unrolls

INGREDIENTS 4 oz cooked vegan chicken strips ¼ cucumber, cut into matchsticks Handful of cilantro leaves, chopped Handful of mint chopped Handful of Thai basil, chopped 1 cup cold rice vermicelli ¼ iceberg lettuce, shredded 12 round rice paper sheets Lime wedges, to serve Dipping sauce 1 tablespoon sesame seeds 2 tablespoons gluten-free Sweet chilliContinue reading “Vietnamese rice unrolls”

Spinach & Mushroom Lasagne

Ingredients 4 tablespoons of olive oil 4 garlic cloves, crushed 2 teaspoons chopped thyme 500 g (1 lb) button Mushrooms, trimmed and sliced 500 g (1 lb) frozen leaf spinach, defrosted Spray oil, for oiling 200 g (7 oz ) fresh lasagne sheets Salt and black pepper For cheese sauce 1.2 litres (2 pints) soyaContinue reading “Spinach & Mushroom Lasagne”

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 breadContinue reading “Rainbow mezzo Feast”

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, addContinue reading “Broccoli and Quinoa Bites”

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 tspContinue reading “Vegetables & Tofu Stir Fry”

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 aContinue reading “Semolina and yogurt lemon syrup cake”

Cauliflower rig ‘n’ cheese

Ingredients  1 small cauliflower (1kg), cut  into small florets 2 tablespoons olive oil 1 teaspoon garam masala 1 fresh small red chilli, seeded chopped finely, optional 350g (11 ounces) rigatoni pasta 1/2 cup torn a fresh flat-leaf parsley Cashew Cheese Sauce 2 cups (300g) raw cashews 2 tablespoon of olive oil 2 medium onions (300g), chopped 2Continue reading “Cauliflower rig ‘n’ cheese”