Rice chilli noodles

Ingredients 400g/14 oz thin rice noodles 2 tbsp olive oil 2 cloves garlic, crushed 1 tbsp grated ginger 2 tbsp light soya sauce 150g/5 1/2 oz/2 cups chestnut mushrooms 1 large red pepper, sliced 4 spring onions, (scallion) chopped 1 red chilli, sliced Method 1.Cook the noodles in boiling water according to the packet instructions

Thai Chicken Salad

Ingredients: Vegetable oil spray 115 g/4 oz non-meat-free chicken, cut lengthways horizontally 25 g/1 oz rice vermicelli Shop bought low-fat spicy dressing of your choice 3 limes, halved, for squeegeeing over For the Salad: 50 g/1 ¾ oz deseeded mixed peppers, finely sliced into strips 50 g 1 ¾ oz, peeled weight, carrot, finely sliced

Middle eastern bread salad

Ingredients: 2 flatbreads or flour tortillas 1 large green pepper,cored and deseeded and diced 1 Lebanese cucumber, diced 250 g (8 oz) cherry tomatoes halved ½ red onion, finely chopped 2 tablespoons chopped mint 2 tablespoons chopped parsley 2 tablespoons fresh chopped coriander 3 tablespoons extra virgin olive oil Juice of 1 lemon Salt and

Mezze platter

The best kind of food informal eating or good for the lunch box, here’s a party of many small foods that you can pick from or make them all. I’ve mixed up the cuisines a little here, with Mediterranean vegetables and middle Eastern grains and hummus-all you need to add is some olive, bread and

Italian Stuffed Peppers

Ingredients 4 large bell peppers, any colour 2 tablespoons extra virgin olive oil 1 large onion, chopped 1 garlic clove, minced 1 pound vegan beef crumbles ½ cup rice, white or brown 1 teaspoon of dried Italian seasoning 3 tablespoons vegan Parmesan, grated 1 ½ cups vegan mozzarella cheese, shredded 2 cups tomato Marianna sauce