Spring vegetable penne

Ingredients: 500 g/1lb/2 cups penne pasta 2 tbsp vegan butter, or olive oil 100 g/3 ½ oz/1/2 cup broccoli 8 asparagus stalks, woody ends snapped off And cut into short lengths 2 tsp vegan Parmesan, grated Method: 1.Cook the pasta in boiling salted water according to the packet instructions. 2.Meanwhile Heat the butter or oilContinue reading “Spring vegetable penne”

Greek Farmer’s Salad

Ingredients: For the “feta” 1 small red onion 1 garlic clove (optional) Squeeze of lemon juice 100ml (3 ½ oz) extra virgin olive oil 1 tbsp herb vinegar 1 tsp sea salt 1 tsp ground mixed coloured peppercorns 1 tsp pinch of chilli powder 250g (9oz) smoked tofu For the salad ½ cucumber 1 largeContinue reading “Greek Farmer’s Salad”

Vegetarian Lasagne

Ingredients: 450 /1 broccoli ½ tsp vegetable stock powder Salt and freshly ground black pepper 2 handful of spinach 2 tbsp vegan butter 2 handful of kale 250 ml/8fl oz/1 cup cream 500 g/1 lb 2 oz lasagne 3 tbsp gluten-free (optional) breadcrumbs Vegan grated cheese Method: 1.Wash the broccoli, then cut off and reserveContinue reading “Vegetarian Lasagne”

SPICY (CARROT) 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”

Spicy Kale Crisps

Ingredients Delicious crunchy yummy kale, perfect to have while watching sitting in front of the tv watching a movie. 175g (6oz) curly kale 1 tbsp flaxseed oil Pinch of sea salt Pinch of cayenne pepper Method 1.Preheat the oven to 170°C (340°F/Gas 3 ½ ). Line a baking tray with greaseproof paper. Wash the kaleContinue reading “Spicy Kale Crisps”

Roasted chickpeas

Ingredients: 200g (7oz) canned chickpeas (Drained. Weight) 2 tbsp olive oil 2 tsp garam masala 1 tsp sea salt and pepper 1 tsp onion powder & garlic granules Method: 1.Preheat the oven to 200°C (400°F/Gas6.) Drain the chickpeas, carefully pat them dry with kitchen paper, and transfer them to a bowl. Add the oil, garamContinue reading “Roasted chickpeas”

Orange and Pecan Scones

These orange scones can be served with lemon curd or, for a simple, unsweetened snack, fresh and warm with unsalted (sweet) butter, scones are best served on the day they are made, or they can be frozen. To freeze, place in a air tight container, to thaw, remove from the freezer and INGRIDIENTS: 225g 8ozContinue reading “Orange and Pecan Scones”

Roti

Ingredients: 1 cup (150g) white plain (all-purpose) flour gluten free (optional) 1 cup (160g) wholemeal plain (all-purpose) flour 1 teaspoon salt 1 teaspoon ground coriander ½ ground turmeric 2 teaspoon cumin seeds 1 tablespoon olive oil ¾ cup (180ml) water, approximately 4 tablespoons dairy free butter. Method: 1.Sift flours salt and ground spices into aContinue reading “Roti”