Quick-cook tofu stir-fry

Ingredients: Firm block tofu 1 leek 2 carrots 1 red (bell) pepper 2 tbsp olive oil Mung beansprouts Cashew nuts (optional) 2 tsp water 1 tsp vegan soy sauce 5 stalks pak Choi Method: 1.Cut the tofu into strips, clean and finely shred the leek and cut the carrots into small batons. Deseeded the (bell)Continue reading “Quick-cook tofu stir-fry”

Vegetarian Lasagne

Ingredients: 450 g/1 lb broccoli ½ tsp vegetable stock Salt and freshly ground black pepper 1 frisée lettuce 2 tbsp vegan butter 200 g/7 oz 2 ½ cups mushrooms 250 ml/8 fl oz/ 1 cup vegan cream 500 g/1 lb 2 oz lasagne 3 tbsp breadcrumbs Method: 1.wash the broccoli, then cut off and reserveContinue reading “Vegetarian Lasagne”

Creamy Brussels Sprouts With Carrots

Ingredients: 800 g/1 lb 12 oz Brussels sprouts 6 young carrots For the sauce: 125 ml/4 oz/1/2 cup soy cream 4 fresh basil leaves, finely chopped Pinch each ground black pepper and paprika, to season Method: 1.Clean the sprouts 2. Peel the carrots and cuts them into batons. Steam the carrots and the sprouts forContinue reading “Creamy Brussels Sprouts With Carrots”

Three Vegetables In Cheese Sauce

Ingredients: 1 small cauliflower 300 g/10 ½ oz broccoli 4 carrots 1 tbsp chopped fresh parsley For The Cheese Sauce: 2 tbsp vegan butter 25 g/1oz/1/4 cup gluten flour (optional) 300 ml/10 fl oz/1 ¼ cup vegan milk 55 g/2 oz/1/2 cup vegan grated cheese Method: 1. Wash the cauliflower and broccoli into florets 2.Continue reading “Three Vegetables In Cheese Sauce”

Greek Feta Salad

To make the dressing, put the oil, lemon juice, oregano salt and pepper in a- topped jar and shake together until blended. Arrange the vine leaves on a on a serving dish, (optional) and then the tomatoes, cucumber and onion. Scatter the cheese and olives on top. Pour the dressing over the salad and serve.Continue reading “Greek Feta Salad”

Vegetable & Filo Pie

Ingredients: 175 g/6 oz carrots, peeled and chopped 140 g/5 oz broccoli, divided into small florets 115 g/4 oz or canned sweetcorn kernels 300 ml/ 10 fl oz vegetable stock 1 tbsp chopped fresh coriander 3 sheets filo gluten free pastry if( preferred) Pepper 115 g/4 oz broad beans 1 tbsp cornflour 2 tbsp waterContinue reading “Vegetable & Filo Pie”

Marinated Tomatoes and Mozzarella Salad

Beautiful vegan salad dish with such lovely taste combined with the mozzarella and balsamic vinegar and sugar, basil, and salt and black pepper and other ingredients, deliciously tasty. Ingredients: 8 plum tomatoes, quartered ¼ cup extra-virgin olive oil 2 tablespoons balsamic vinegar 2 tablespoon sugar 1 teaspoon dried basil Or 2 tablespoons fresh basil, choppedContinue reading “Marinated Tomatoes and Mozzarella Salad”

Daily greens stkillet fillo pie

Eat more widely y rotating the types of Greens you eat tO capture the different valuable nutritional qualities each provides. Ingredients: 750g ( 1 ½ pounds) silver beat (Swiss chard) ¼ cup (60ml) olive oil 1 medium leek (350g), sliced thinly 3 cloves garlic, crushed 1 tablespoon tablespoon white spelt plain flour (all-purpose) flour 1Continue reading “Daily greens stkillet fillo pie”

Cheesy Summer Vegetable Bake

Fast and easy, you can conveniently grab most of these ingredients at the farmers markets on your way home from enjoying the fresh air outside. Surely not only in summer you can make this recipe, it’s all year long. Ingredients: 2 cups zucchini,chopped 1 cup sweet tomatoes, chopped 1 large bell pepper (any colour), choppedContinue reading “Cheesy Summer Vegetable Bake”