Spinach Mozzarella Cake

Ingredients: 250 g/9 oz/1 cup spinach leaves, washed 150 g/5 oz/2/3 cup vegan mozzarella 4-6 floury potatoes cooked and mashed (left overs are perfect) 1 vegan egg yolk 150 g/5 oz/1/2 cup plain all purpose flour Pinch of paprika Olive oil Method: 1.With the spinach leaves in a pan, then leave to cool. Drain asContinue reading “Spinach Mozzarella Cake”

Spinach risotto

Ingredients: 1 onion diced 2 cloves garlic, minced 2 tbsp vegan butter 300g/10 ½ oz/1 ½ cup arborio risotto rice 150ml/5 fl oz/1/2 cup white vegan cooking white wine 500 ml/17 fl oz/2 cups vegetable stock, warm 50 g/1 ¾ oz/1/2 cup vegan Parmesan cheese, grated 200 g/7 oz/1/2 cup spinach, washed 100/3 ½ flContinue reading “Spinach risotto”

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”


This pizza-style is a total flavour bomb with a Spanish vibe: dare to eat just one. Ingredients: Olive oil, for brushing 1 quantity crèpe batter 120g ((4oz) vegan bacon or thinly sliced vegan ham 320g (11oz) ripe tomatoes, chopped 120g (4oz) vegan cheese grated 40g (1 ½ oz) blanched almonds, toasted in a dry fryingContinue reading “Vegan CHEESE WITH JAMON, & TOMATO”

Tagliolini Alla Novma

Ingredients: 2 tablespoons olive oil 1 large aubergine, diced 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped 1 pinch dried oregano 400g fresh tomatoes, roughly chopped, or 400g tinned chopped tomatoes 1 tablespoon balsamic vinegar 200ml water 400g dried tagliatelle pasta 1 small bunch fresh basil, roughly chopped 50gContinue reading “Tagliolini Alla Novma”

Butternut &Coconut curry

Ingredients: 1 tbsp olive oil 1 large onion, sliced 2 green chillies, seeded And sliced ½ cup peeled and grated Fresh ginger root 4 teaspoon Thai curry paste 2 garlic cloves, crushed 3 ½ cups low-fat coconut milk/or soy milk ½ butternut squash, peeled, Seeded, cut in bite size pieces ½ cup red lentils 7Continue reading “Butternut &Coconut curry”


Who needs eggs when you’ve got tofu? This is a kind of non-dairy version of scrambled egg that works wonderfully in this wrap with the accompanying spinach and crunchy red pepper. Neatly rolled up, it is the perfect lunch to pack up and take away. Ingredients: For the spinach 1 small onion 1 garlic cloveContinue reading “SPINACH TOFU SCRAMBLE WRAP WITH ROCKET”

Roast spiced pumpkin: With Braised Lentils & Vinaigrette

Ingredients: 1 butternut pumpkin (squash) About 750 g(1 lb 10 oz) 150 ml (5 fl oz) olive oil 1 teaspoon ground cumin 1 teaspoon hot smoked paprika Sea salt flakes Freshly ground black pepper 1 garlic bull, cloves separated, skin on 2 medium onions, finely sliced ½ fennel bulbs, finely sliced 250 g (9 oz)Continue reading “Roast spiced pumpkin: With Braised Lentils & Vinaigrette”

Stuffed Roast Yam with Spinach

Yam varieties a classified as either “firm” or “soft” when cooked, the former are more dense; the latter varies are more tender and moist, preparation can be as vast the varieties, including boiling, mashing, grilling, roasting and baking. Ingredients: 2lb yam with skin 4 handful of spinach 1 small onion, chopped finely 1 garlic clove,Continue reading “Stuffed Roast Yam with Spinach”

Sweet Potato & Coconut

Ingredients: 2 tablespoons olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 teaspoon grated, fresh ginger Grated rind and juice of 1 lime 1 red chilli, deseeded and chopped 600 ml (1 pint vegetable stock 400 g (13 oz) can Coconut or soy single cream 150 g (5 oz) baby spinach leaves SaltContinue reading “Sweet Potato & Coconut”