Middle Eastern Lentil Soup
Warming Middle Eastern Soup which can be spiced up a bit with some chilli flakes if you wish
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Recipes – Vegan Recipes
Elevate Your Health: Making Delectable Vegetable Smoothies
The Green Revolution: Why Vegetable Smoothies?
In a world dominated by sugary, fruit-laden smoothies, the concept of a vegetable smoothie might seem unconventional, but it’s a nutritional game-changer. Here’s why you should embrace greens:
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Smokey, Spiced Red Lentil and Pepper Soup
By Donna Sanders Smokey, spiced red lentil and pepper soup Ingredients 2 tbsp olive oil 5 lrg cloves garlic, minced 2 lrg onions, chopped 3 celery sticks, chopped 2 red peppers chopped 1 tsp garlic powder 2 tsp ground cumin 1 tsp ground coriander 350g red lentils, rinsed 2 litres of stock 400g tinned tomatoes
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Dairy free High Protein white sauce
I’ve been experimenting in the kitchen again and wanted to create a lactose-free garlicky sauce to accompany some homemade chickpea and soya burger, potatoes and sprouts. Well, the easiest way of being dairy-free or lactose-free is to skip the milk part entirely and opt for white beans instead. Ingredients To make my sauce, I used
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Vegan Cheeze
This is the Cheeze I make: Thanks to Jayelle Bowen for finding it and tweaking it. I’ve tweaked her recipe a lot for my own taste but there are some Cardinal rules to keep to if you want it to turn out a success. It has to be gluten-free flour You have to use coconut
Home-made Coleslaw
I’ve just made up a bowl of coleslaw minus the mayo. If you add the mayo only as you need it, by putting just some of it into a small bowl it will keep better. If it doesn’t get eaten, you can make soup with the ingredients instead. Ingredients approx 1/5 of a white cabbage
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Sweet and Sour: All In One (One Pan)
Ingredients 100g rice 1 tablespoon soy sauce 2 tablespoons malt vinegar 1 tin of tomatoes. I had some napolina, bought on offer 1 tiny red pepper from a wonky pack Some leftover green pepper some leftover pineapple 2 small onions some of the pineapple juice from the tin 1 stick of celery Half a large
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Butter Bean Hummus
Ingredients 200g/7oz canned butter beans 2 tbsp lemon juice or more 2 garlic cloves, crushed 1 tsp ground cumin pinch salt 1 tbsp tahini (sesame seed paste) 3 tbsp water 1 tbsp extra virgin olive oil 1 tsp paprika Optional: add 2 sundried tomatoes in oil Method Drain the butterbeans and rinse. Combine the butter
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Butternut Squash Risotto
I am just making Butternut Squash risotto. This is one of those things where I am just “winging it”. In the past, I’ve bought the Sacla sauce for this but it is rather expensive and I can do the whole meal for the price of one tiny jar. I’ve done enough for 3 portions with
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Seitan Steaks
Seitan is the gluten from wheat flour. I bought a product called Vital Wheat Gluten which is this is-otherwise known as VWG. The “steaks” work out at 26p each if you cook your own lentils rather than using tinned. I found it a little salty for my taste so recommend using a little less soy