Spinach Basmati Rice

Ingredients: To spice up the rice a little, you can add a stick of butter and a little cinnamon. 250g basmati rice 300ml coconut milk or soy single cream Pinch of salt 200ml water Handful of spinach Stick vegan butter Method: Wash the rice in cold water runs clear, this will remove any excess starch.Continue reading “Spinach Basmati Rice”

Ricotta and Spinach Cake

Ingredients: 500g /1 lb 2 oz /4 ½ cups spinach, washed 1 clove garlic, crushed 40 g / ½ oz /1/3 stick vegan butter 300g /10 ½ oz 2 cups plain gluten free flour (optional) 5 vegan eggs (tsp) 200g /7 oz/1 1/3 cups vegan ricotta 150g /5 oz/ 1 ½ oz cups vegan Parmesan,Continue reading “Ricotta and Spinach Cake”

Quinoa stuffed tomatoes with spinach

Ingredients: 8 oz spinach 5 oz quinoa Salt and pepper Garlic granules and onion powder 4 medium size tomatoes Method: Preheat oven 180°C/350°F Gas Mark 4 Cook quinoa following the instructions on the packet, drain and leave to cool Cut tomatoes in two across and remove insides Put spinach in sauce pan with water andContinue reading “Quinoa stuffed tomatoes with spinach”

Mixed vegetables soup

Ingredients: 8 oz squash, cut in small cubes 4 oz spinach leaves, chopped 1 chocho, cut in cubes 2 stalks spring onion, cut small 2 vegetable bouillon cubes 250 ml soy single cream 2 cloves garlic Salt and pepper to taste Add other seasoning to taste Method: Place and seasoning in a soup maker orContinue reading “Mixed vegetables soup”

Toasted cashew nut fried rice

Ingredients: 200 g (7oz/1 cup) basmati rice 1 pinch fine sea salt 3 tablespoons olive oil 1 teaspoon mustard seeds 100 g (3 ½ oz)raw cashew nuts 1 onion, thinly sliced 2 garlic cloves, finely chopped 1 red chilli, seeded and finely chopped, Plus extra to serve (optional) Swiss or rainbow chard, or spinach shreddedContinue reading “Toasted cashew nut fried rice”

Fluffy Indian chickpea omelettes with Spiced tomato curry

Ingredients: OR THE OMELETTES: 1 red onion,sliced 1 tsp olive oil 150g (5 ¼ oz) gram (chickpea) flour 1 tsp sea salt A twist of black pepper 1 tsp garlic granules 3 tbsp nutritional yeast 450ml (6fl oz) water 1 tsp turmeric 1 tsp cumin seeds 1 tsp black mustard seeds OPTIONAL ADD INS FreshContinue reading “Fluffy Indian chickpea omelettes with Spiced tomato curry”

Spinach & Butternut Squash Bake

Ingredients: 250 g/9 oz peeled weight, butternut squash, deseeded and cut into bite size cubes 2 small red onions, each cut into 8 segments 2 tsp light vegetable oil Freshly ground black pepper, to taste For the white sauce 250 ml/9 fl oz vegan milk 20 g/2/3 oz cornflour 1 tsp mustard powder 1 smallContinue reading “Spinach & Butternut Squash Bake”

Spinach and bacon fritters

This is my first attempt at trying this new recipe. And it’s really delicious and simple to make only take a few minuets. Serve with bread or on its own if you like. Ingredients: ½ pk of vegan bacon, finely chopped Handful of baby spinach leaves, finely chopped 120-175ml/ 4-6fl oz//1/2-1/4 cup plain gluten freeContinue reading “Spinach and bacon fritters”

Spinach and bacon fritters

This is my first attempt at trying this new recipe. And it’s really delicious and simple to make only take a few minuets. Serve with bread or on its own if you like. Ingredients: ½ pk of vegan bacon, finely chopped Handful of baby spinach leaves, finely chopped 120-175ml/ 4-6fl oz//1/2-1/4 cup plain gluten freeContinue reading “Spinach and bacon fritters”

Breakfast scramble with spinach, chilli & tomatoes

This not just for breakfast time and would also make a great lunchtime dish or a quick supper for one or two, silken tofu scrambles perfectly, and it takes on the flavours of the spices and vegetables so well. It makes a good store cupboard standby. Ingredients: 1 tbsp olive oil 1 ½ tbsp sunflowerContinue reading “Breakfast scramble with spinach, chilli & tomatoes”