Recipes

A collection of recipes. Based on ingredients easily found in UK stores.

Banana Bread

Ingredients

• 3 medium overripe bananas
• 70g granulated sugar
• 70g brown sugar
• 78ml vegetable oil
• 2 teaspoons vanilla extract
• 250g all-purpose flour
• 5g baking soda
• 5g ground cinnamon
• 5g teaspoon salt
• 100g chopped walnuts (or pecans, or chocolate chips)
• brown sugar to sprinkle on top

Directions

Preheat the oven to 180℃.

Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.

Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.

Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.

Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.

Stir everything together just until mixed. Don't over-mix. The batter will be thick.

Fold in the walnuts.

Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.

Sprinkle the top with brown sugar.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Remove the pan from the oven and transfer it to a cooling rack.

Bean Mix

Notes

Makes 6 servings

Ingredients

• 1 tin Heinz Beans (no added sugar)
• 1 tin Red Kidney Beans (in water)
• 1 tin Green Lentils
• 200g peas
• 1 pack Old El Paso Chilli Seasoning Mix
• Sweet Chilli Tortilla Wraps

Optional Ingredients

• Avocado
• Smoked Applewood cheese
• Lettuce
• Crème Fraîche

Directions

Wash all the horrible sauce from the Heinz Beans, wash the other beans.

Put the beans, peas and Chilli Seasoning into a pan and heat over a medium flame for 10 mins.

Serve

• In wraps with avocado, cheese, lettuce and a dollop of crème fraîche

"Beef" Wellington

Ingredients

• 2 packs of beyond meat (other other burger)
• Sea salt and freshly ground black pepper
• 2 tbsp olive oil
• 650g chestnut mushrooms, cleaned, stalks trimmed, and halved
• 100g cooked chestnuts
• 1 garlic clove, peeled and chopped
• 2 thyme sprigs (leaves picked off)
• 500g ready-made puff pastry
• Plain flour, to dust
• Hazelnut milk, to brush

Directions

Preheat oven to 195°C

Merge the vegan burger patties into a thick sausage shape to make a fillet, wrap in cling film and place in the fridge to firm up.

For the duxelles, put all the ingredients (mushrooms, chestnuts, garlic and a pinch of salt) into a food processor and blend to a paste. Heat a large dry frying pan, add the mushroom paste and a few thyme leaves. Cook over a high heat, stirring every now and then. The paste needs to dried out otherwise the pastry gets soggy. Spread the mushroom paste out on a plate and cool. 4.

Heat olive oil in a large frying pan over a high heat, remove the cling film from the fillet and add searing the outside all over until evenly browned. Transfer to a plate and brush all over with mustard, then set aside.

Roll out a large piece of cling film and spread the mushroom mix on top. Lay the fillet at the edge of the mushroom layer. Tightly roll over the fillet into a sausage shape. Twist the ends of the cling film so it holds tightly together, then refrigerate for 15 minutes to firm up.

Roll out the pastry on a floured surface into a large rectangle, roughly the thickness of a £1 coin. Unwrap the fillet from the cling film and place on the edge of the pastry. Make sure you have a large enough rectangle to wrap the fillet up and trim off the excess pastry. Roll the pastry around the fillet and then press the edges to seal. Pinch the pastry at the ends to seal and trim off any excess. Wrap the wellington tightly in cling film and chill for another 10 minutes, or overnight if you’re super organised!

Remove the cling film and decorate the pastry with the off-cuts if you like. Glaze the wellington all over with hazelnut milk. Place on a baking tray, bake for about 45 minutes, serve with sides of roast veggies and delicious gravy.

Black Bean Plantain Chilli

Notes

Makes 4 servings

Ingredients

• 1 tbsp vegetable oil
• 1 onion - diced
• 1 red bell pepper - diced
• 3 cloves garlic - chopped
• 2 tins black beans, drained and rinsed
• 2 tins chopped tomatoes
• 1 tbsp chili powder
• 1 ½ tbsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ancho chili powder
• 2 ripe plantains, yellow with plenty of brown spots, peeled and cut into 1 inch chunks
• Salt and Pepper

Optional Ingredients

• Avocado to serve

Directions

Coat the bottom of a large pot with oil and place over medium heat. When oil is hot, add onion and bell pepper. Sauté until softened and onions are translucent, about 5 minutes. Add garlic and sauté about 1 minute more, until very fragrant.

Add beans, crushed tomatoes, diced tomatoes, chili powder, cumin, paprika and ancho chili powder to the pot and give it a stir to incorporate everything. Bring to a simmer. Lower heat and allow to simmer, stirring occasionally, for 15 minutes. Add plantains and simmer 10 minutes more, stirring occasionally, until plantains are softened but not yet mushy.

Remove from heat and season with salt and pepper to taste. Divide into bowls and top with toppings of choice. Serve.

Blueberry & coconut smoothie

Notes

Makes 2 servings

Ingredients

• 250g blueberries (Frozen or add ice cubes)
• 400ml coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Directions

Place everything in a food processor and blend it.

Cantuccini

Ingredients

• Self raising flour 250 gr
• sugar 150gr
• 60 gr of aqua faba
• 50 gr of applesauce
• pinch of salt
• fresh orange zest
• pinch of vanilla beans or powder
• almonds 250gr

Directions

Mix all the dry ingredients, add the liquids when you have a good consistence (not too soft) add the almonds make small sausages as in the pictures (1-1,5cm diameter, remember they will raise so the smaller the better) put them on parchment paper with proper distance in a ventilated oven 140°C for 30 mins.

Wait 5 mins when out of the oven before cutting them in slices of 2 cms

Carrot Cake Quinoa Truffles

Notes

Makes 8

Ingredients

• 1 carrot peeled and grated
• 20g puffed quinoa
• 3 tablespoons peanut butter
• 1 teaspoon maple syrup
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger

Directions

Mix all ingredients together well. Roll into balls and store in the fridge until ready to eat.

Coconut Cake

Ingredients

• 200 g Sugar
• 118 Cup Oil
• 70 g Desiccated Coconut
• 228 Cup Coconut Milk
• 1/2 Teaspoon Coconut Extract
• 3 Teaspoon Vinegar
• 180 g all Purpose Flour
• 2 Teaspoon Baking powder

Directions

Preheat the oven to 180°C

In a mixing bowl, add oil and sugar. Give it a quick whisk.

Add desiccated coconut, coconut milk and coconut extract. Give this a whisk with the help of a hand whisk until just combined. Now add vinegar and mix well.

Put a sieve on top of the mixing bowl. Add all purpose flour and baking powder. Sieve both the dry ingredients. Mix with the help of a spatula until just combined. Don't over-mix the cake batter.

Pour the cake batter into a greased cake tin.

Bake at 180 degree Centigrade 35-40 minutes or till a toothpick inserted into the center of the cake comes out clean.

Crunchy Kale Crisps

Ingredients

• 200g kale, thick stems removed
• ½ tsp extra-virgin olive oil
• Sea salt

Directions

Preheat the oven to 140°C.

Tear the kale into similar-sized pieces and toss together with the olive oil until well coated. Spread out over a baking tray, making sure the leaves aren’t touching each other. Cook for 15 mins, then turn and cook for a further 15 mins until crisp.

Remove from the oven and scatter with a little sea salt.

Egyptian Lentil Soup

Notes

Makes 3 servings

Ingredients

• 200g lentils, washed under running cold water.
• 1 celery stalk diced.
• 1 Roma tomato quartered.
• 1 onion, quartered.
• 1 small carrot diced.
• 1 liter vegetable stock
• 2 teaspoons salt
• 1 teaspoon ground cumin.
• ½ teaspoon ground black pepper.

Optional Ingredients

• Ritz Crackers
• Lime

Directions

In a deep pot mix in lentils and all the vegetables. Add 1 liter of stock then bring to a boil over medium high heat.

Partially cover the pot and reduce heat to medium. Cook for 20 minutes or until everything is cooked.

Blend to your preferred consistency. Add spices and mix well. Check to adjust seasonings.

Check for consistency, if thick for your liking add water

Serve

• Squeeze of lime juice and a portion of Ritz Crackers

Empanadas

Notes

Makes 12 servings

Ingredients

• Vegetable oil
• ½ onion
• 1 red pepper
• 4 oz. tempeh
• 1 potato
• 2 cloves garlic
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• 1 tsp Salt
• ¼ tsp pepper
• Pitted olives
• 12 Empanada discs

Optional Ingredients

• Ketchup and mustard for glazing

Directions

In a large pan over medium heat, add 2 tablespoons of vegetable oil and cook the chopped tempeh, onion, minced garlic and cumin for 5-8 minutes or until fragrant and translucent.

Add chopped pepper, diced potato, and spices and cook until pepper and potato are soft. Remove from heat and allow to cool a bit while before assembling the empanadas.

Add chopped olives when assembling.

Cook at 180 degrees for 30 minutes.

Brush with a mix of ketchup, mustard and water.

Ethiopian Wild Rice Pilaf

Notes

Makes 4 servings

Ingredients

• 2 medium leeks (white and light green parts), diced and rinsed
• 2 cloves garlic, peeled and minced
• ¾ teaspoon berbere spice Blend, or to taste
• 4 cups cooked wild rice blend
• 2 cups cooked adzuki beans, or one 15-ounce can, drained and rinsed
• Zest of 1 orange
• Salt and freshly ground black pepper to taste
• 4 green onions (white and green parts), thinly sliced

Directions

Place the leeks in a large saucepan, and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the leeks from sticking to the pan.

Add the garlic and cook for 2 minutes. Add the berbere spice and cook for 30 seconds. Stir in the wild rice, beans, and orange zest, and season with salt and pepper. Cook until the mixture is heated through.

Garnish with the green onions.

Feta Cheese And Tomato Pasta

Notes

Makes 2 servings

Ingredients

• Half a block of vegan feta
• 1 pack of cherry tomatoes
• Olive oil
• Salt
• Pepper dried oregano
• Bunch of basil
• 4 cloves of garlic
• Macaroni shaped pasta – 200g

Directions

Preheat oven to 210 C

Place cherry tomatoes on oven proof dish. Drizzle with olive oil, season with salt and pepper. Mix.

Add Feta cheese on top. Drizzle more olive oil, add a dash of pepper and dried oregano

Cook in the oven for 35 minutes

Chop garlic and basil

After 20 minutes, start cooking the pasta.

Drain the pasta, mix with chopped garlic and basil, and add the tomatoes/feta.

Mix well and serve

Flan (No bake)

Ingredients

Caramel

• 128 g coconut sugar
• ½ tsp sea salt
• tsp vanilla extract
• 30 ml water

Custard

• ¼ tsp sea salt
• 14 g cornstarch or arrowroot starch
• 1 tsp agar agar powder (not flakes)
• 80 ml maple syrup
• 4 tsp vanilla extract
• 2 (400-ml) cans full-fat coconut milk (we like Whole Foods 365 brand)

Directions

Start by getting out 4 individual ramekins; ideally they should be 3-4 inches in diameter (at the base) and 2-3 inches deep. Place them within easy reach.

Caramel: Add the coconut sugar, salt, vanilla extract, and water to a medium saucepan and turn on medium-low heat. Set a timer for 3 minutes and stir constantly while cooking – the sugar will dissolve and the mixture should start to bubble vigorously and thicken slightly. Stick with it! If it is only gently bubbling, turn up your heat very slightly. Or if it’s smelling burnt at all, turn heat down. As soon as the 3-minute timer goes off, quickly distribute the caramel between your 4 prepared ramekins (~1 heaping tablespoon per ramekin). Set aside.

Custard: You can rinse the same saucepan with hot water and use it for the custard, or choose another — make sure whatever pan you choose is deep enough to hold 4 cups (950 ml) of boiling liquid.

Add the salt, cornstarch or arrowroot, agar agar, maple syrup, and vanilla extract to the cooled (or room temperature) saucepan and whisk together until few lumps remain. Then add the coconut milk and whisk vigorously until well combined. Place the saucepan over high heat, whisking continuously until the mixture comes to a boil. This should take about 5-7 minutes. Then reduce the heat to medium low and set a timer for 2 minutes. Continue whisking until the timer goes off. The mixture will have thickened but should still be quite loose and pourable.

Carefully distribute the custard between the ramekins, on top of the caramel. Let the flan cool for 5-10 minutes before transferring it to the refrigerator. Refrigerate for 3 hours, uncovered. If chilling for more than 3 hours, cover lightly with foil, leaving room for a bit of ventilation.

Once set, you can eat your flan straight from the ramekins with a spoon, or carefully remove them by loosening the edges with a butter knife and turning them upside down onto a plate. You may need to shake gently and tap the bottom to help them slip out!

Best enjoyed the first day, but will keep for up to 3 days lightly covered in the refrigerator. Not freezer friendly.

French Onion Soup

Notes

Makes 3 servings

Ingredients

• 3 pounds yellow onions - about 6 onions
• 4 tablespoons vegan butter
• 3 cloves garlic - minced
• ⅓ cup dry white wine - optional, sub veg stock if needed
• 1 litre vegetable stock
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• ½ teaspoon sage
• ½ teaspoon thyme
• ¼ teaspoon black pepper
• salt to taste
• Slices of baguette - (or other crusty bread)
• 1 tablespoon olive oil
• vegan cheese

Directions

Peel and thinly slice the onions (about ¼ inch thick.)

Melt the butter on medium-high heat. Add the onions and give them a good toss with the butter.

Sauté until caramelized. Stir frequently.

Add in garlic and sauté for an additional 2 minutes.

Stir in the wine. Deglaze the pan and scrape up any brown bits stuck to the bottom.

Stir in the vegetable stock, Worcestershire sauce, bay leaves, sage, thyme, pepper, and salt.

Bring to a boil and simmer for 15 minutes. Remove the bay leaves.

In the meantime, pre-heat the grill at 280C. Brush each slice of baguette with olive oil. Place on a baking sheet and bake until brown and toasted.

Ladle the soup into individual oven-safe bowls. Place a toasted baguette on top and then add vegan cheese.

Broil until cheese is melty and browned, about 2-3 minutes.

Goulash

Notes

Makes 4 servings

Ingredients

• 200g of dried soy chunks,
• 2 carrots, thinly sliced
• 6 potatoes, cut into half boats
• 2 red peppers, sliced
• 2 large, ripe tomatoes, chopped
• 1 large white onion, diced
• 4 cloves of garlic, chopped
• 1 tbs tomato paste
• Smoked paprika
• Turmeric
• Ground cumin
• Coriander
• Salt
• Black pepper
• Olive oil
• Mustard
• 1 tin of butter beans

Directions

Wash the soy with water (very important), then soak it in boiled water for half an hour. After half an hour, squeeze the water out of the soy. Boil more water, and put the soy in a bowl and this time season them with 2 teaspoons of paprika, 1 teaspoon of salt, 1/4 teaspoon of pepper and 2 cloves of chopped garlic, they will sit in the water for 15 more minutes.

In a large pour a little olive oil, 1 teaspoon of mustard, 1 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of paprika, 1 ½ teaspoon of cumin, 1 ½ teaspoon of turmeric and 2 teaspoons coriander. Add the onion and garlic and let them brown a little, then add the carrots and pepper. In a glass mix a tablespoon of tomato paste with water and add to the pot, then the chopped tomatoes. Cover with a lid and let it boil.

Then add the soy chunks with the seasoned with the seasoned water to the pot, mix well and then add the potatoes. Cover with the lid and let all cook for half an hour on low heat.

Horchata

Notes

Makes 6 servings

Ingredients

• 185g uncooked white long-grain rice
• 1.2L water
• 120ml almond milk
• ½ tablespoon vanilla extract
• ½ tablespoon ground cinnamon
• 125g caster sugar

Directions

Pour the rice and water into a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.

Strain the rice water into a jug or pitcher and discard the rice. Stir the milk, vanilla, cinnamon and sugar into the rice water. Chill and stir before serving over ice.

Horchata

Notes

Makes 2 servings

Ingredients

• 1 ½ Cups Chickpea Flour
• 1 Tablespoon Ground Coriander
• 1 Tablespoon Ground Cumin
• ½ onion, chopped
• 3 Birds Eye Chillies diced finely
• 4 cups of loose Baby Spinach chopped finely
• 1 teaspoon Sea Salt more/less to taste

Directions

Combine chickpea flour, coriander, cumin and salt in a bowl. Whisk to combine.

Add chopped onion, chillies and spinach to the flour mixture, and toss to coat. You want to make sure that your spinach is chopped up into very small pieces, otherwise your fritters will be hard to handle.

Gradually add your 1 cup of water in small increments to the spinach/flour mixture. Stir to combine. You may not need to use all of the water you have, or you may even need to use more.

Stop adding water once you have achieved a thick batter that can be dolloped into mounds. You don't want a runny batter for these fritters.

Heat a shallow layer of oil in a deep pot and fry fritters for 3 minutes per side, or till a golden brown color is achieved throughout. Drain on paper towels and enjoy!

Jackfruit Tagine

Notes

Makes 4 servings

Ingredients

• 2 tbsp / 30 ml oil (I used olive oil)
• 1 large onion, finely chopped
• 1 tin of jackfruit
• 6 garlic cloves, finely chopped
• 2 tsp finely grated ginger
• 5 tsp baharat spice mix
• 2 tbsp tomato paste
• 1 tbsp soy sauce or tamari (for GF version)
• 400 g tin of peeled plum tomatoes / 3 medium, ripe tomatoes
• 1 vegetable (vegan) stock cube
• 1 fresh or dried bay leaf
• ½ tsp coarse sea salt, adjust to taste
• a few pinches of hot chilli (or a squeeze of harissa paste)
• 80 g dates, diced finely
• 1 tin of chickpeas
• 1 tbsp pomegranate molasses
• 1 tsp date syrup (optional)
• pomegranate arils, to serve
• quick-pickled or preserved lemon, chopped finely
• toasted almond flakes, to serve

Directions

Heat up the oil in a heavy-bottomed pot.

Add the diced onion and fry it off gently until almost translucent, stirring from time to time.

Meanwhile, cut off the fleshy bits of the jackfruit pieces and discard together with any seeds as they aren’t very nice to eat. Squash the jackfruit pieces down with a fork so that the fibres separate and set aside.

Add chopped garlic and grated ginger to the pot with onion. Sauté all the aromatics together, stirring often so that they don’t burn.

Add jackfruit pieces and baharat mix into the aromatics mixture. Fry the spices off gently for a minute or two (stirring the whole time) as they tend to burn easily.

Stir in tomato paste, soy sauce, squashed plum tomatoes and their juices, vegan stock cube, bay leaf, salt, chilli (if using), chopped dates and 240 ml / 1 cup of water. If you consume alcohol and have any red wine to hand, a cup of red wine (instead of water) will also work a treat.

Simmer on a low-medium heat until the tomato flesh breaks down and excess moisture evaporates, giving the pot a good stir from time to time. If the tomatoes are still chunky but the pot is starting to look a bit dry, be sure to top it up with more water. Simmer until the tomatoes are broken down and the sauce reaches the thickness you like.

Add in cooked chickpeas towards the end of the simmering time.

Finally, season with pomegranate molasses, date syrup or sugar (if needed) and extra salt (if needed). If you can, allow the flavours to mature for a day before consuming.

Kongjorim

Notes

Lasts for one month

Ingredients

• 1 cup dried soya beans
• ½ cup soy sauce
• ½ cup sugar
• 1 teaspoon vegetable oil
• 2 cloves chopped garlic
• 2 teaspoons sesame seeds

Directions

Rins beans in cold water. Drain, add 2 cups of cold water and soak overnight

Bring to a boil and then cook (medium heat) for 10 minutes

Add soy sauce, sugar, garlic and oil, and cook on low heat for 30 minutes

Then turn heat to high and mix until sauce caramelises and evaporates.

Mix in sesame seeds

Let cool down and transfer to airtight container. Keep in fridge for one month.

Lemon Couscous

Notes

Makes 4 servings

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 ½ tsp minced garlic (1 large clove)
• 1 ¼ cups low-sodium chicken broth (or vegetable broth)
• 1 tsp lemon zest
• 2 Tbsp fresh lemon juice
• Salt
• 2 Tbsp chopped fresh parsley
• 170 gr couscous

Directions

Heat olive oil in a medium saucepan over medium-low heat.

Add garlic and sauté until fragrant, about 20 seconds.

Remove from heat, pour in chicken broth, lemon zest, lemon juice and season with salt to taste. Place over medium-high heat and bring to a boil.

Pour in couscous, stir then remove from heat and immediately cover with lid. Let rest 4 minutes off heat.

Add parsley and fluff with a fork. Serve warm.

Lemon Curd

Ingredients

• 100 g white sugar
• 15 ml cornstarch
• 118 g plant-based milk, (such as soy or almond)
• 61 g fresh lemon juice, (about 2 lemons)
• 2 teaspoons lemon zest, (from about 1 lemon)
• ⅛ teaspoon turmeric, (optional for colour)

Directions

In a small pot, whisk together the sugar and cornstarch. Now mix in the non-dairy milk, lemon juice, lemon zest, and turmeric. Put over medium heat, whisking frequently, until the curd thickens, about 5 minutes. You may need to whisk vigorously as it thickens to ensure a smooth curd.

Lo Mein with Soba Noodles

Notes

Makes 2 servings

Ingredients

• 170 to 225g soba noodles
• 3 tbsp soy sauce
• 1 to 2 tsp sesame oil
• 1 tsp sugar
• 1 tbsp minced ginger
• 4 cloves of garlic finely chopped
• ½ small onion thinly sliced
• 1 green chilli thinly sliced
• 300 to 450g of veggies like sliced bell pepper, mushrooms, broccoli, snow peas, julienned carrots, chopped spinach or chard etc.
• salt, black pepper, red pepper flakes to taste

Directions

Cook the noodles according to instructions. Bring a pot of water to a boil. Add the noodles and cook for the time mentioned on the package.

In a bowl combine the soy sauce, sesame oil, sugar and ginger. Mix well and set aside.

Heat oil in a large skillet over medium heat. Add onions, garlic, chilli, bell peppers and mushrooms and cook for 4 minutes. Stir occasionally.

Add the broccoli and other veggies if using and a dash of salt and black pepper and cook for another 3 to 4 minutes or until mushrooms are golden brown.

Add the sauce, cooked noodles to the skillet and mix in. Adjust heat if needed. I usually add a sprinkle of pepper flakes or sriracha and a good dash of freshly ground black pepper. Serve.

Marinade (Smoked)

Ingredients

• 1 tablespoon liquid smoke (I recommend the Colgin "hickory" brand)
• 1 tablespoon pure maple syrup or agave
• 3 tablespoons (45g) low-sodium soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon water
• 1 teaspoon chili powder
• 1 teaspoon garlic powder

Margarita

Notes

Makes 1 serving

Ingredients

• 42ml tequila
• 28ml lime juice (from half a lime)
• 28ml triple sec
• 14ml agave nectar
• Salt for rim

Mexican Pasta

Notes

Makes 4 servings

Ingredients

• 1 onion - diced
• 4 cloves garlic - chopped
• 2 green chillis - chopped
• 1 red bell pepper - diced
• 1 pack Old El Paso Chilli Seasoning Mix
• 225g Seeds of Change pasta spinach trottole
• 500ml passata
• 300ml water
• 3 tbsp tahini
• sweetcorn - 1 tin
• black beans - 1 tin

Directions

In a pan, heat some oil and add the onion, garlic, and chillis. Sauté for 5 minutes, then mix in the bell pepper and taco seasoning.

Once fragrant, stir in pasta, water, and passata. Cover the pan and simmer on medium heat for 10 minutes, stirring occasionally to prevent sticking, then add in corn and beans.

Once the pasta is cooked through (about 5 more minutes), mix in the tahini. Season with salt and pepper to taste, then serve warm.

Minnesota Winter Chili

Notes

Makes 6 servings

Ingredients

• 2 tablespoons coconut oil or olive oil
• 4 garlic cloves, minced
• ½ chopped onion
• 8–10 medium mushrooms, finely chopped
• ½ chopped green bell pepper
• ½ chopped red bell pepper
• 1 grated carrot
• 1 jalapeño pepper or other hot pepper, chopped
• 1 cup frozen corn
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 tablespoons paprika
• 2 tablespoons sugar
• 2 teaspoons sea salt, or to taste
• ½ teaspoon black pepper
• 1 tin chopped tomatoes
• 1 packet of passata
• 1 tin kidney beans, drained
• 1 tin black beans, drained
• 1 tin aduki beans, drained
• 2 ½ cups water
• ½ cup dry bulgur wheat
• Hot sauce or cayenne pepper (optional)
• ¼ cup minced fresh cilantro, for garnish

Directions

Add the oil to a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot.

Add the remaining ingredients except the cilantro and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through.

Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve sprinkled with the cilantro.

Mushroom Stroganoff

Notes

Makes 4 servings

Ingredients

• 1 kg chestnut mushrooms roughly sliced
• 2 red onions diced
• 4 garlic cloves crushed
• 2 400ml tins coconut milk
• 2 tsp dijon mustard (good quality)
• 2 tsp paprika
• Juice of 1 lemon
• Large handful fresh parsley
• 3 tbsp Olive/coconut oil
• Salt and pepper

Optional Ingredients

• Brown rice

Directions

Firstly prepare the garlic, onion and mushrooms.

Heat a large shallow pan (this helps to reduce the sauce down faster) with oil adding in the garlic, onion and mushrooms along with a decent pinch of salt and pepper. Cook down for 5 minutes making sure to stir often.

Once the mushrooms are soft add the coconut milk, mustard, paprika and lemon juice and stir well.

Cook on a high heat (this helps the sauce to thicken nicely) for 20-25 minutes or until desired consistency. Keep stirring every 5-10 minutes.

Finally add freshly chopped parsley and stir it into the stroganoff, leaving some to garnish for serving.

Serve

• With brown rice

Nandos Macho Peas

Notes

Makes 6 servings

Ingredients

• 400g frozen peas
• Water
• 1 tbsp olive oil
• Bunch of fresh parsley, finely chopped
• Bunch of fresh mint, finely chopped
• Salt
• Chili flakes

Directions

Boil the peas, and once they're cooked pour the water away but leave the peas in the pan.

Stir in the oil, salt, chili and herbs.

Nandos Spicy Rice

Notes

Makes 6 servings

Ingredients

• 400g Basmati rice
• 900ml cold water
• 2 tbsp vegetable oil
• 1 white onion, peeled and chopped
• 4 garlic cloves, chopped
• 2 green chilies, chopped
• 1 tin chopped tomatoes
• 1 tsp ground turmeric
• 1 tsp cayenne pepper
• 1 tsp smoked paprika
• 1 tsp salt

Directions

Pour your rice into a pan along with your onion and one tablespoon of vegetable oil and salt, and cook for a minute until the onion is transparent. Then stir in chipped garlic and chilies, and then tin of tomatoes and 900 ml of water. Once it boils, cover and lower the heat. Stir occasionally.

When the rice is nearly done turn off the heat, add in your seasonings - turmeric, cayenne pepper and smoked paprika - cover until it's done.

Portobello mushroom Stir Fry

Ingredients

MARINADE/SAUCE

• 1 cloves garlic chopped
• 2 tsp minced ginger
• 1.5 Tbsp maple syrup
• ¼ tsp red pepper flakes
• 1.5 Tbsp soy sauce
• ½ Tbsp sesame oil
• 1.5 Tbsp lime juice
• ⅕ Tbsp water

VEGETABLES

• Portobello mushrooms
• 1 medium red bell pepper, sliced
• 1 cup chopped broccoli
• 1 cup chopped sprint onions

Directions

1. Wipe portobello mushrooms clean with a slightly damp towel (do not immerse in water or they will get soggy) and slice into thin strips (see photo).

2. Prepare marinade by adding all ingredients to a small mixing bowl and whisking to combine. Taste and adjust flavour as needed, adding more ginger for brightness, lime juice for acidity, tamari for saltiness, red pepper flake for heat, or maple syrup for sweetness.

3. Add portobello mushrooms to a large shallow dish, and top with marinade. Gently stir/toss to combine. Set aside to marinate for 10-12 minutes while you prep your vegetables. Toss occasionally to evenly coat.

4. Chop vegetables and set aside. Once portobellos have marinated, heat a large skillet over medium heat and add a bit of sesame oil. Then add only as many portobellos as will fit comfortably in the pan (see photo), and sauté for 2-4 minutes on each side or until golden brown and slightly seared. You may have to do this in two batches depending on the size of your pan.

5. Set portobellos aside and loosely cover to keep warm. Then add red pepper and broccolini to the pan and increase heat to medium-high. Sauté for 2-3 minutes, stirring frequently.

6. Add the green onion (optional) and any remaining portobello marinade and toss to coat. Cook for 1 minute. Then remove from heat and serve immediately.

7. Enjoy as is or with chili garlic sauce, sesame seeds, or a garnish of chopped green onion. Best when fresh, though leftovers keep in the refrigerator up to 2-3 days. Reheat in the microwave or the stovetop.

Ramen Variations

Tantanmen Ingredients

• 1 tablespoon peanut butter
• 1 tablespoon of Gochujang
• Sprouted beans

Bibim Ramyun Ingredients

• 1 tablespoon brown sugar
• 1 tablespoon Gochujang
• 1 tablespoon vinegar
• 1 tablespoon sesame oil
• ½ pack of ramen spice
• 1 apple
• Cabbage

Directions

Cook noodles for 4 minutes, rinse in cold water. Add to sauce, add veg on top

Mayo Ramyun Ingredients

• 1 teaspoon oyster sauce
• 1 tablespoon unsalted butter
• Spring onions and chili flakes to garnich

Directions

Add noodles to boiling water, then add the flakes After 3 minutes drain half the water On high heat, add oyster sauce, 1/2 pack of seasoning, and cook for 2 minutes When most of the water has evaporated, add butter and melt Serve, add mayo.

Rossejat

Notes

Makes 4 servings

Ingredients

• 200g pasta
• 2 onions
• 2 green peppers
• 300g mushrooms
• 150g artichoke hearts
• 70g asparagus
• Passata
• 350ml vegetable stock
• White wine

Directions

• Heat a pan and toast pasta in batches, and set aside.
• Prepare stock and set aside.
• Chop onion and peppers and cook in the paellera with some salt.
• Add passata and cook a few minutes
• Add mushrooms, artichokes and asparragus and cook.
• Add a couple of splashes of wite wine and cook for 5 – 8 min.
• Add the pasta and mix well. Leave for a minute for it to absorb the flavours.
• Add the stock and raise fire to max for 10 minutes. Do not mix.
• Reduce fire to low, cover and cook for 20 minutes.

Roasted Balsamic Brussels Sprouts

Ingredients

• 620g Brussels Sprouts, halved ⁣
• A couple handfuls pecan nuts⁣
• A Handful dried cranberries ⁣
• 3 tbsp balsamic vinegar ⁣
• 2 tbsp maple syrup⁣
• ½tsp garlic granules - ½ tsp dried chilli flakes - olive oil, for cooking⁣
• salt & pepper⁣

Directions

Preheat the oven to 200°C. Line a large baking tray with non stick baking parchment.⁣

Add your sliced sprouts to the lined baking tray then drizzle with a little olive oil, rub the oil into the sprouts using your hands, then season with salt and pepper. ⁣

Roast in the oven for 10 mins until slightly soft.⁣

Meanwhile make the glaze by adding the balsamic vinegar, maple syrup, garlic granules chilli flakes to a small bowl of jug, then whisk everything together until combined. ⁣

Take out the sprouts, add the pecans & dried cranberries, then drizzle with the balsamic glaze. ⁣

Place back into the oven and cook for another 5-10 minutes, until the sprouts are roasted but soft.

Sushi Rice

Notes

Makes 2 servings

Ingredients

• 200g sushi rice
• 240ml water
• 50ml sushi vinegar

Directions

Wash sushi rice in cold water 5 times, until water comes our clear.

Cover with fresh water and leave for 30 minutes.

Drain, put in LeCreusset pot with 240ml water on high heat until it boils. Then cover, and reduce heat, and cook for 14 minutes, then turn on heat to max for 10 seconds and remove from the fire.

Keep covered for another 15 minutes, then mix the sushi vinegar and leave to cool down.

Tahini + Miso dressing

Notes

Ideal dressing for broccoli

Ingredients

• ¼ cup of tahini
• Juice of 1 lemon
• 1 tablespoon of miso paste
• 1 tablespoon of soy sauce
• Pinch of red pepper flakes
• Water, as needed, to thin.

Vegetable Vietnamese Spring Rolls

Notes

Makes 2 servings

Ingredients

Spring Rolls

• 2 large carrots
• 1 red bell pepper
• 1 avocado
• 1 mango
• ½ cucumber
• ½ jalapeño
• 2 cups arugula
• ½ cup fresh basil
• ½ cup fresh mint
• 6 to 8 rice paper spring roll wrappers

Sauce

• ½ cup salted roasted almonds
• ½ cup canned coconut milk 120 mL
• 1 Tbsp lime juice 15 mL
• 1 Tbsp soy sauce 15 mL
• 1 Tbsp honey 15 g
• 3 cloves garlic

Alternate Sauce

• 2 tbsp peanut butter
• ½ lime
• 1 tbsp brown sugar
• 1 tsp soy sauce
• 1 tsp miso paste
• 1 tbsp water

Directions

Combine all “Sauce” ingredients in a blender until smooth.

Fill a shallow dish with warm water. Working one at a time, gently place a rice paper in the water for about 15 seconds, or until soft and pliable. Move the paper to a damp surface. Stack veggies and herbs on the rice paper in a long narrow row, leaving about 2 inches on either side. Fold the sides of the rice paper over the mound, then gently roll.