Cauliflowers ‘Steak’ with Chimichurri

Cauliflower can be transformed into something totally different to the vegetables you may be used to, it can be replaced for meat. “No” it doesn’t taste the same the best accompaniment for this is herby garlic chimichurri sauce which originates Argentina. Ingredients: 2 large cauliflowers 1 tbsp olive oil Chimichurri Sauce 2 shallots, peeled andContinue reading “Cauliflowers ‘Steak’ with Chimichurri”

Pea Carbonara

Ingredients: 3 tbsp olive oil 1 shallot diced 2 small garlic, cloves thinly sliced 225g (7 ½ oz/scant 2 cups) Frozen peas, defrosted and drained) Himalayan pink salt 100g (6 oz) gluten-free spaghetti 2 vegan eggs yolks 80g (3oz) soy cheddar, grated Leaves from 2 large handfuls of Fresh mint, half chopped and half leftContinue reading “Pea Carbonara”

Risotto Primavera

Make with frozen veg any time of the year. Good quality stock is the key so try to home-made rather than ready made. Ingredients: 1.25 litre (44 fl oz/5 cup) vegetable stock 250 g (9oz) young asparagus spears, woody ends snapped off 200 g (7 oz) shelled broad beans, fresh or frozen 150 g (5Continue reading “Risotto Primavera”