Pasta with Pumpkin Sauce..

Ingredients 50 g/2 oz blend roasted punk in seeds3 spring onions, trimmed and chopped2 garlic cloves, peeled and sliced1 tbsp freshly chopped parsley or basil5 tbsp freshly ground black pepper450 g/1 lb broccoli, cut into florets350 g/12 oz pasta shapes1 red chilli, deseeded and finely chopped (optional) Method.. Place the toasted pumpkin seeds in a…

Thai-Style Cauliflower & Potato Curry..

Ingredients.. 450 g/1 lb new potatoes, peeled and halved or quartered350 g/12 oz cauliflower florets3 garlic cloves, peeled and chopped40 g/1 ½ oz ground pumpkin seeds, (blend the pumpkin seeds) if Not not allergic to nuts then use ground almond. Instead of pumpkin seeds.1 tsp ground coriander½ tsp ground cumin½ tsp turmeric3 tbsp olive oilSalt…

Bulgur wheat Salad with lemon Dressing..

Ingredients 125 g/4 oz bulgur wheat 10 cm/4 inch piece of cucumber 2 stalks of spring onions 125 g/4oz baby sweet corn 3 ripe but firm tomatoes 1 carrot, chopped For the Dressing Method.. Place the bulgur in a saucepan and cover with boiling water. Grated rind of 1 lemon 3 tbsp lemon juice 1-2…

Brown Lentils..

Brown lentils are variety that hold their shape nicely, and can be used similarly to green lentils they are commonly in North America and have a little more mild and earthy flavour. They’re like the all-in one lentil. Because they are delicious mashed into veggie burgers, as a salad topper, or even blended into soup….

A New Design for Sharing and Reblogging

My life journey living with allergies.. Living with allergies, can be depressing and tiring! The most important aspect of managing allergies is to avoid the substance that you’re allergic to you’ll not experience an allergic reaction if you avoid the (allergens) preparing your own food is a safer option. Not everyone is understanding or willing…

Thai yellow Curry with Jasmine Brown Rice

Ingredients: 3 shallots, chopped 1 lemongrass stalk, peeled and chopped 2 small red chillies, deseeded 2 garlic cloves ½ handful of coriander (cilantro) 1 fresh or dried kaffir lime leaf 1 tsp of ground coriander seeds 1 ½ tsp mild chilli powder ½ tsp turmeric 2 tsp rice syrup ½ tsp Himalayan pink salt FOR…

Mung Bean Curry

I have never tried mung bean before, only bought it a few days ago and couldn’t find it anywhere in the supermarkets, I got it from a health food store. Everyone loves this dish, even children, will love this dish it’s so warming and comforting but leaves you feeling light. Ingredients: ½ tsp coconut oil…

Baked tomatoes with risotto

Ingredients: 2 tbsp olive oil 2 cloves garlic, minced 1 tsp dried oregano 1 tsp dried basil 6 large vine tomatoes 250g/9 oz/1 ½ cups cooked Arborio rice 1 lemon, juiced Method: 1.Preheat the oven to 190°C (170°C fan)/ 375F/gas. 5. 2.Heat the oil in a large sauté pan set over a moderate heat. 3.Sauté…

Butternut and Kale Risotto

Ingredients: 2tbsp olive oil ½ while onion, sliced 1 clove garlic, crushed 1 small butternut squash, peeled and cubed ½ lemon juiced 600 ml /1 pint 2 fl oz /2 ½ cups vegetable stock 200 g /7 oz/ 1 cup Arborio rice 100 ml /3 ½ fl oz/ ½ cup white cooking wine a handful…

South African Sweet Potato Stew

Ingredients: 2 tsp olive oil or coconut oil 4 garlic cloves, crushed 1 red pepper, deseeded and cut into dice (optional) 1 tsp crushed chillies/hot pepper flakes (optional) ½ tsp ground cinnamon 1 tsp ground ginger 1 tsp coconut ground or brown sugar 300g/10 ½ oz sweet potato, cut into cubes 400g/14 oz/scant 12/3 cups…

Friday Night Curry

Wild rice and chickpeas for the high fibre content, and the chickpeas also give a protein punch. Ingredients: 190g (1 cup) wild rice, rinsed 1 tsp olive oil 1 onion, finely chopped 2 garlic cloves, peeled and crushed 5 cm piece of fresh ginger, peeled grated 1 fresh red chilli,deseeded and finely chopped 1 red…

Scottish Morning Rolls

These soft, spongy bread rolls are irresistible while still warm and aromatic. Made with vegan milk firm favourite for breakfast With rather than the more usual water, they have a rich flavour. In Scotland they’re for breakfast with fried eggs and bacon.to speed up the rising time, Place the rolls in the airing cupboard or…

Boiled corns

Ingredient: 3 large corn Vegetable stock 2 tbsp vegan butter 2 stalks spring onion Pinch of salt 1-2chillies peppers (optional) Method: Prepare large saucepan with enough vegetables stock, and combine all ingredients with corn and leaves on a medium heat to cook for ½ hours to or until tender. Then remove and drain and served…

Spring vegetable penne

Ingredients: 500 g/1lb/2 cups penne pasta 2 tbsp vegan butter, or olive oil 100 g/3 ½ oz/1/2 cup broccoli 8 asparagus stalks, woody ends snapped off And cut into short lengths 2 tsp vegan Parmesan, grated Method: 1.Cook the pasta in boiling salted water according to the packet instructions. 2.Meanwhile Heat the butter or oil…

Ackee and Bacon

Ingredients: 538g 1 can Ackee 8 rashers meat free 1 medium onion, finely diced 2 tbsp olive oil 1 tsp ground black pepper Method: Open Ackee and drain, and leave aside. Cut bacon rashers in small bite size pieces, heat olive oil in frying pan and add bacon piece to fry until a little crispy….

Vegetarian Lasagne

Ingredients: 450 /1 broccoli ½ tsp vegetable stock powder Salt and freshly ground black pepper 2 handful of spinach 2 tbsp vegan butter 2 handful of kale 250 ml/8fl oz/1 cup cream 500 g/1 lb 2 oz lasagne 3 tbsp gluten-free (optional) breadcrumbs Vegan grated cheese Method: 1.Wash the broccoli, then cut off and reserve…

Black Rice & butternut squash Bowl

Ingredients: 1 small butternut squash, peeled, Deseeded and diced 1 red onion, diced 1 tbsp olive oil 125 g/4 ½ oz black rice 70 g/2 ½ oz kale, shredded 2 tbsp pine nuts 400 g/1/4 oz canned butternut beans, Drained and rinsed Vegan cottage cheese and pomegranate seeds, (optional) to Serve Dressing 4 tbsp tahini…

SPICY (CARROT) RICE

Ingredients: 200g/7 oz/1 cup basmati rice 2 large carrots, cut in strips 200g/7 oz green peas ½ tbsp olive oil ½ peeled and chopped 1 garlic clove, peeled and crushed ½ tsp curry powder 2 drops of tobacco sauce ½ tsp cayenne pepper Method: 1.Cook the rice, with pinch of salt following the instructions on…

Ligurian Trofie pasta with Green Beans, potato and pesto

Trofie are short, thin knotted stripes of past, Liguria in north-western Italty. The region is also famous for its fresh basil, so pesto sauce is Trofie’s perfect parthner. Of course, you can buy decent ready-made pesto but making your own is pretty easy and gives the finished dish extra depth of flavour. Not to mention…

Vegan CHEESE WITH JAMON, & TOMATO

This pizza-style is a total flavour bomb with a Spanish vibe: dare to eat just one. Ingredients: Olive oil, for brushing 1 quantity crèpe batter 120g ((4oz) vegan bacon or thinly sliced vegan ham 320g (11oz) ripe tomatoes, chopped 120g (4oz) vegan cheese grated 40g (1 ½ oz) blanched almonds, toasted in a dry frying…

Panini all’ Olio

Italian style enriched and flavoured with extra virgin olive oil is versatile for making decorative rolls. Children will love helping to make and shape these rolls-they can try making twists, fingers or artichoke-shapes, or just about any shape they want. The rolls are sure to disappear as soon as they are cool enough to eat….

Greek Beans With Tomatoes

Ingredients: 1 tbsp olive oil or rice bran oil 1 onion, finely chopped 2 garlic cloves, crushed 900g/2lb 4oz/4 cups canned Chopped/crushed tomatoes 800g/1lb 12oz/4 cups canned Cannelloni beans, rinsed and drained 2 tbsp chopped dill leaves 2 tbsp thyme leaves 125 ml/4fl oz ½ cup vegetable Stock, plus extra if needed 450/1lb green beans…

Freekeh salad

Went to a convention and I had no idea what to take for lunch, this was my lunch for the day. With other bits and pieces. Ingredients: 250 ml 1Cups freekeh 2 tbsp olive oil Pinch of salt 250 ml/1 cup vegetables stock 1 ripe tomato, finely diced ½ cucumber, finely diced 1 stalk spring…

Curried Cabbage With Potatoes

Ingredients 2 tbsp plus 2 tsp olive oil or coconut oil 120g/4 ¼ oz/3/4 cup peanuts 2 tbsp curry powder 3 large potatoes, unpeeled and cut into cubes 1 garlic cloves, crushed 1cm/1/2 in piece of fresh ginger, peeled and grated 1 tsp garam masala ½ tsp ground turmeric ½ tsp coconut sugar or brown…

Tagliolini Alla Novma

Ingredients: 2 tablespoons olive oil 1 large aubergine, diced 2 shallots, finely chopped 2 garlic cloves, finely chopped 1 red chilli, finely chopped 1 pinch dried oregano 400g fresh tomatoes, roughly chopped, or 400g tinned chopped tomatoes 1 tablespoon balsamic vinegar 200ml water 400g dried tagliatelle pasta 1 small bunch fresh basil, roughly chopped 50g…

JOLLOF RICE

Ingredients: 1 tablespoon of olive oil 1large onion, finely chopped 3 large garlic cloves, finely sliced Thumb-size piece of ginger, peeled And grated 1 teaspoon paprika ¼ teaspoon cayenne pepper ¼ teaspoon ground coriander 400g can plum tomatoes 1 teaspoon sugar or palm sugar 1 scotch bonnet, sliced 200g brown rice 1 vegetable stock cube…

Broccoli aranicini with rocket & almond pesto

Bluntness-free Breadcrumbs are available from some supermarkets and health food stores. Check the label for any dairy products. Ingredients: 3 cups (750ml) vegetables stock 2 tablespoons olive oil 1 medium leek (359g), Chopped finely 1 clove garlic, crushed 1 cup (209g) arborio rice 1 cup (250ml) dry white wine 150g (4 ½ ounces) broccoli Cut…

Butternut &Coconut curry

Ingredients: 1 tbsp olive oil 1 large onion, sliced 2 green chillies, seeded And sliced ½ cup peeled and grated Fresh ginger root 4 teaspoon Thai curry paste 2 garlic cloves, crushed 3 ½ cups low-fat coconut milk/or soy milk ½ butternut squash, peeled, Seeded, cut in bite size pieces ½ cup red lentils 7…

SPINACH TOFU SCRAMBLE WRAP WITH ROCKET

Who needs eggs when you’ve got tofu? This is a kind of non-dairy version of scrambled egg that works wonderfully in this wrap with the accompanying spinach and crunchy red pepper. Neatly rolled up, it is the perfect lunch to pack up and take away. Ingredients: For the spinach 1 small onion 1 garlic clove…

Spaghetti Frittatas

These little noodle nests are truly predestined for the lunchbox. Spaghetti frittatas Combine all the best features of delicious, creamy pasta dish. They’re baked until crisp to make them even tastier and best of all: you can eat them with your fingers. Ingredients: For the Frittatas 150g (5 ½ oz) wholewheat spaghetti Sea salt 30g…

Cauliflower & beans biryani with crisp onions

This can be time-consuming as it has a few stages so it is worth making a larger quantity to serve when there is a bit of family or friends gathering- any leftovers are good too. Ingredients: 500g/1lb 2oz/2 ¾ cups white basmati rice 1 bay leaf About 6 cardamom pods, crushed 2 tbsp olive oil…

Potato, chickpea & peanut tamarind curry

This is fusion of tamarind, coconut/ single soy cream and tomato and it works beautifully. You can control the heat by increasing or decreasing the number of chillies you add. It seems like a lot of ingredients but most of them will be in the store cupboard or refrigerator already. Ingredients: FOR THE SPICE MIX:…

Roasted tofu

With African spices: This packed with full a lot of flavours. The key is to press the tofu properly to drain as much as possible. This works very well served with a bowl of grain like plain basmati rice, or serve with grains like barley or farro. Really tasty dish, my daughters doesn’t like tofu!…

Crispy crumbled tofu With curry sauce

This is a Japanese dish that uses chicken or pork fillets.. why not turn into a Tofu dish dish which works exceptionally well. Ingredients: FOR THE CURRY SAUCE: 3 tablespoons olive oil 1 onion, chopped 4 garlic cloves, finely chopped 1 small piece fresh ginger, peeled and finely grated 3 small carrots, diced small 2…

Thai-Style Root Vegetable Casserole

here’s nothing like coming home to a warm house and a hearty meal on a cold winter’s night, and the earthly root vegetables with aromatic. Thai flavours in this recipe provides a comforting meal. For a creamier casserole, try substituting a tin of unsweetened coconut milk for 400ml of stock; just remember to heat it…

Vegetarian Sushi

Ingredients: 200 g/ 7 oz /3/4 cup sushi rice, rinsed and well drained 1 ½ tbsp mirin 50 ml/ 1 ¾ fl. Oz /1/4 cup rice vinegar 4 sheets of seaweed 1 tsp prepared wasabi paste 2 tbsp mayonnaise ¼ cucumber, julienned 1 red pepper deseeded and julienned 1 beefsteak tomato, peeled and deseeded and…

Seasoned rice with Tofu

Ingredients: 2 cups basmati rice 1 large carrot, chopped 1 spring onion, chopped 2 garlic cloves, chopped Pinch of salt, to taste 400g (14 oz) firm tofu Method: Wash rice and and combine with carrot, spring onion, salt, and garlic with enough water to cook your rice and carrot until tender, carrots should be nice…

Aubergine in black bean sauce with broccoli and haricots verts

Ingredients: 300g (10 ½ ) rice, preferably wholegrain rice 2 tbsp sesame seeds (optional) 250g (9 oz) broccoli (broccolini) 150g (5 oz) haricots verts 150g (5 oz) green peas Sesame oil FOR THE AUBERGINE 🍆 400g (14 oz) aubergine, diced Rapeseed (canola) oil, for frying 3 garlic cloves, finely sliced 300g (10 ½ oz) firm…

Fluffy Yorkshire gluten free puddings

This was a a bit difficult because I used the gluten free flour it’s not as crispy and Light as the normal Yorkshire puddings! Make sure your you get your baking tin very hot for this! Ingredients: 260g (9 ½oz) self-raising gluten free flour (optional) 1 ½ tsp baking powder 1 tsp salt 480ml (17…

Vietnamese peanut rice and lemongrass tofu

Ingredients: 300g (10 ½ oz) jasmine rice 100g (3 ½ oz) peanuts, preferably unsalted 1 tbsp sugar 1 tsp salt FOR THE TOFU: 400g (14oz) firm tofu 3 lemongrass stalks 2 garlic cloves, Finely chopped 1 red chilli, seeded And chopped 3 tbsp Japanese Soy sauce Juice of ½ a lime 1 tbsp sugar 2…

Spicy baby potatoes

Ingredients: 12/3 lbs baby potatoes ¼ cup fresh chives, chopped 1 heaped garlic chopped 1 tbsp lemon juice ¼ cup fresh parsley, chopped Baking spices: 1 tsp salt and pepper 4 tbsp non-dairy butter unsalted Method: Wash and scrub baby potatoes, then add cut into halved, then add to saucepan to cook for a few…

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)…

Stuffed Cabbage Rolls with Spiced Rice

Ingredients: 100 g/3 ½ oz/1/2 cup long grain rice 1 small onion 1 red bell pepper 1 tbsp vegan butter 1 tbsp curry powder 1 Savoy cabbage Preparation time 20 minutes: Cooking time 15-20 minutes Method: 1. Cook the rice, following the instructions on the packet, drain and set to cool. 2.Peel and chopped onion…

Spicy Tomato Tofu

Ingredients: Block of tofu 3 tbsp tomato purée 2 tbsp clear honey 2 tbsp Worcestershire sauce 1 tbsp chopped fresh coriander 250 g/9 oz cherry tomatoes, to garnish Freshly cooked couscous or rice, to serve Method Using a knife, to cut the tofu in small cubes into 2.5cm/1-inch chunks and place in a bowl. Mix…

Slow-cooked lentils with cider & rosemary

Ingredients: 1 tbsp olive oil 1 onion, finely chopped 1 carrot, finely diced 2 garlic cloves, finely chopped A few rosemary stalks, leaves finely chopped 400g/ 14 oz/cups puy lentils or lentils from Aburuzzo 300 ml/10 ½ fl oz 1 ¼ cups dry cider about 900ml/31 fl oz 3 ¼ cup hot vegetable stock Sea…

Stuffed butter nut/pumpkin

Ingredients: 1.9kg 3 ¾ lb whole butternut/ pumpkin halved Vegan bacon 150 g 5 oz 1 ¼ cup, finely chopped Handful of spinach ¼ teaspoon garlic granules ¼ teaspoon black pepper 240g 2/3 cup Parmesan dairy free cheese, shredded 2 stalk spring onion/scallion Method: Preheat oven gas mark 200°C/400°F and grease baking tray. Prepare the…

Chickpeas & pine nut balls in hot tomato sauce

his is rather like eating a good nut roast in a rich tomato sauce. I serve these with cubed rosemary potatoes in winter, or brown rice and a rocket/arugula salad in the warmer months. Ingredients: 1 tbsp olive oil 1 red onion, finely chopped 2 garlic, cloves, grated 1 tbsp sumac 2 tomatoes 40g/14oz can…

Pot noodle

This is just a lazy no-cook noodle dish. You can layer everything up in a pot or jar, which is great to take to work with you to give you a day off from sandwiches. Or, of course, pile everything into bowls and dig in. Add whatever veg you like as long as it doesn’t…

Tarka dahl

When this spiced to perfection, it is one of the most satisfying things to eat and you can keep going at its bowl after bowl. I like topping it with roast tomatoes for an extra boost of sweetness but this is because I often have tomatoes that need using up. Don’t worry if you have…

Potato salad with peas, capers & gherkins

This is a much healthier than a potato salad made with mayonnaise. Peas add sweetness and capers and gherkins add some real tang. I prefer using new potatoes in their skin, for the taste and the ease. Leave the potatoes whole to cook as they will cook evenly and retain their flavor, their flavor, then…

Vegetable Makhani

This curry recipe isn’t about being hot, it’s made mild and creamy by the cashew nuts and almonds milk. Due to allergies In my recipe I changed the cashew nuts to chickpea and normal soy milk. Ingredients 1 cauliflower broken into florets 300g/10 ½oz fine green beans, trimmed 4 large potatoes, peeled and cut into…

Carbonara-styles spaghetti with crispy shiitake bacon

Ingredients: For shiitake bacon Sea salt flakes Freshly ground black pepper 2 tablespoons smoked paprika 8 drops liquid smoke*(optional) 1 teaspoon garlic powder Teaspoon onion powder 1 tablespoon vegetable oil 100 g (3 ½ oz) shiitake mushrooms, sliced For the sauce & pasta 250 g (9 oz) vegan spaghetti Fine sea salt Olive oil, for…

Egyptian-style broad beans with tahini sauce

Ingredients: 400g/140z/2/3 cups frozen broad/favs beans, defrosted 1tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 tbsp ground cumin 3 tomatoes, finely chopped 1 handful flatleaf parsley leaves, finely chopped A large pinch of dukkah spice mix (optional) Sea salt and freshly ground black pepper For the tahini sauce 1 garlic…

Freekeh Tabbouleh With Pea Felafel

Ingredients . ¾ cup (150g) cracked freekeh .1 medium red onion (170g), chopped finely .200g (6 ½ ounces) grape tomatoes, sliced thinly 4 cups loosely packed fresh-flat parsley leaves, chopped finely 4 cups loosely packed fresh mint leaves, chopped finely ¼ cup (60ml) red wine vinegar 2 tablespoons olive oil ¾ cup (210g) vegan yogurt…

Franks, Beans and Biscuits Bake

Ingredients 2 cups all purpose flour 1 tablespoon baking powder ½ cup extra virgin olive oil ½ cup soy ( or other vegan) milk 1 (28-ounce) can vegan baked beans 4 vegan hotdogs, cut into chunks 1 (7ounce) package vegan bacon, chopped 1 small onion, finely chopped ¼ teaspoon garlic powder ¼ cup ketchup 2…

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…

Tunaless Salad

If you want to give this salad a more “fishy “ and tuna-like floavor, you can some nori or other seaweed flakes; however the canned chickpeas do make this tunaless salad very similar to tuna fish, except none our fishy friends had to suffer for this delicious salad. Ingredients 1 (15 ounce) can chickpeas, drained…

Stuffed cabbage rolls

Ingredients 12 cabbage leaves, removed from head and washed 2 tablespoons olive oil 1 small onion chopped 1 garlic clove, chopped 3 cups “beef” crumbles 1 cup cooked rice, white or brown 3 cups tomato Marianna sauce ( prepared or jar sauce will do fine) Salt and pepper, to taste METHOD: Preheat oven to 350°f…

Eric Schiffer’s Fresh and Toasty Summer Bruschetta Bites

Ingredients 1 large baguette bread loaf, sliced evenly into 24 pieces ¼ cup vegan butter, melted 8 ripe plum tomatoes, chopped 1 garlic clove, minced 1 tablespoon balsamic vinegar 2 ½ teaspoons extra-virgin olive oil ½ teaspoon onion powder 1 teaspoon sugar 2 tablespoons fresh basil, chopped Salt and pepper,to taste Method Preheat oven to…

Rainbow mezzo Feast

INGREDIENTS 2 cups (240g) frozen peas, thawed 400g (12 ½ ounce) canned chickpeas (garbanzo beans),drained, rinsed 1 clove garlic, crushed ½ cup firmly packed fresh parsley leaves ½ cup firmly packed fresh coriander ( cilantro) leaves 1 teaspoon ground cumin 1 teaspoon ground coriander 1 ½ tablespoons plain (all-purpose flour) ½ (50g) packed dried bread…