Jalapeño poppers Baked Potatoes twice

Ingredients 2 large baking potatoes 2 large baking potatoes 1 large jalapeño pepper diced 4 ounces vegan cream cheese 4 ounces vegan cheddar cheese shredded 3 tablespoons vegan butter 1/4 cup oats milk 3 vegan slices bacon (crumbled or more as desired) Paprika for sprinkling Salt to taste For Serving Vegan Sour Cream Method 1.Bake…

Four Vegetables in Cheese Sauce

Ingredients 1 small cauliflower 300 g/10 1/2 oz broccoli 2 carrots 1 a handful of baby potatoes 1 tbsp chopped fresh parsley For cheese sauce 2 tbsp vegan butter 25 g/1 oz/1/4 cup flour 300 ml/10 fl oz 1 1/4 vegan milk 55 g/ 2 oz/ 1/2 cup vegan grated cheese Method Wash and peel…

Shepherd’s Pie

This is an ultimate comfort food, perfect for a cosy winter afternoon in. This shepherd’s pie is includes a bit of lentils and carrots topped with lovely parsnips and potato. Ingredients: 100g (1/2 cup dried lentils 1 onion, chopped Olive oil 1 garlic clove peeled and Chopped 2 carrots, peeled and chopped 200g (2 cups)…

Bubble and Squeak

Ingredients 60ml/4 tbsp sunflower oil or olive oil 1 medium onion, finely chopped 450g/1 lb floury potatoes, cooked and mashed 225g/8 oz cooked Brussels sprouts, finely chopped Method: 1.Heat 30ml/2 tbsp of oil in a heavy frying pan. Add the onion and cook over a medium heat, stirring frequently, until softened but not browned. 2.In…

Moussaka With Cottage-Feta Cheese

Ingredients: 4 tbsp olive oil or coconut oil, plus extra for greasing 1 large aubergine/eggplant, thinly sliced 2 courgettes/zucchini, thinly sliced lengthways 2 potatoes, thinly sliced 1 onion, chopped 2 garlic cloves, crushed 900g 2/lb/4 cups canned Chopped/crushed tomatoes 200g/7oz/1 cup white cottage-feta cheese Crumbled 200g/7oz/1 cup canned brown lentils, rinsed and drained 500ml/7fl oz/2…

Curried Cabbage with Potatoes

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

Sweet potatoes with Irish potatoes and freekeh salad

Simple Sunday dinner, last minute preparation couldn’t think what a I wanted to eat. I struggle sometimes with food, having severe allergies and reading labels in the supermarkets and health store before purchasing it’s frustrating. The simple things like a bottle of natural fruit drink making sure there’s no ingredients like black currants, mango, strawberries,…

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…

POTATO “RISOTTO”

Sometimes it’s good to do things a bit differently-this lunchbox risotto is made from potatoes instead of rice. The olives, capers, and sun-dried tomatoes provide a culinary lunch time escape to the Mediterranean-dreaming about your summer holiday while you eat is definitely to be encouraged! Ingredients: 400g (14oz) new potatoes 1 small red pepper 1…

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:…

Rich & Creamy Vegetable Curry

Making curry paste might seem like a palaver but it’s easy. Most of the work is done in the food processor and the flavour is deeper and fresher than the shop-bought paste. This paste is quite mild so add another fresh chilli and/or more chilli powder if you prefer more heat. Ingredients: FOR THE CURRY…

Cheese and potato knish

Ingredients: 300 g/10 ½ /2 cups self-raising flour 100 ml/3 ½ fl. oz/1/2 cup vegetable oil Vegan egg, beaten 1 tsp white wine vinegar 2 tbsp olive oil 1 onion diced 350 g/12 ½ oz /1 cup mashed potato, at room temperature 75 g/2 ½ oz /1/3 vegan cup Ricotta 75 g/2 ½ oz /1/3…

Potato chickpea curry

Ingredients: 4 tablespoons olive oil 2 garlic cloves, crushed 2 teaspoons grated fresh root ginger 2 teaspoon ground coriander 1 teaspoon cumin ½ ground turmeric ½ teaspoon ground cinnamon ¼-1/2 teaspoon chilli powder 4 ripe tomatoes, chopped 300ml(1/2pint) water 500g (1 lb) potatoes, cubed 400g (13 oz) can chickpeas, drained 250g (8 oz) button mushrooms,…

Mixed Vegetables Bake

Ingredients: For The Topping: 2 garlic cloves 35g (1 ¼ oz) shelled raw sunflower seeds (or freekeh-due to allergies) 2 slices of bread,cubed About 115ml(4fl oz) extra-virgin olive oil For The Vegetable Bake: 600g (1lb 5oz) mixed vegetables 2 medium potatoes, cut into cubes 1 medium onions, quartered Dairy-free milk 50g (1 ¾ oz) cashews…

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…

Potato with Soy Sour Cream

Ingredients: 4 large potatoes 55 g/2oz/1/4 cup vegan butter Handful fresh mixed herbs, chopped 150 ml/5fl oz/2/3 cup sour vegan cream Handful chopped fresh chives Method: 1.Preheat the oven to 230°C/45°/gas 8. 2.Peel the potatoes, cook them whole in boiling water until soft, then drain them. 3.Cut the potatoes lengthways into four quarters. 4.Arrange the…

POTATO ROSTI

Ingredients: 4 large potatoes 1 tbsp vegan butter Salt and ground black pepper Method: 1.Peel the potatoes and use a food processor to shred them roughly. Squeeze out the shredded potato on to a clean dish towel or put into a colander to drain. Divide the mixture into eight spoonfuls. 2.Melt the butter in a…

Potato, Chard and Pecorino Bake

A potato and veg dish in one, creamy bake is especially good with roast vegan chicken. Ingredients: 350g chard 400g potatoes, peeled and thinly sliced 1 knob vegan of butter 2 garlic cloves, finely sliced Sea salt and milled black pepper 300ml double vegan cream 75g pecorino vegan cheese, grated Method: 1 litre ovenproof dish…