Fennel and Lime Juice

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Fennel and Lime Juice
The fennel and limes in this juice give it a really fresh taste.
Prep Time 5 mins
Servings
people
Ingredients
Prep Time 5 mins
Servings
people
Ingredients
Instructions
  1. Put all ingredients through the juicer and then add the juice from the one and a half limes. Serve immediately.

Nut and Lentil Roast

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Nut and Lentil Roast
This is a classic vegetarian loaf with lentils, nuts, chestnut mushrooms, and vegan cheese to go with all the classic roast dinner trimmings and makes for a delicious Christmas dinner alternative. Serve with your favourite sauce such as spicy tomato, mushroom or roasted red pepper. This roast is perfect for Christmas but can be eaten any time of the year and is also delicious with salad as well as cooked vegetables.
Prep Time 30 mins
Cook Time 90 mins
Servings
People
Prep Time 30 mins
Cook Time 90 mins
Servings
People
Instructions
  1. Heat oven to 180C, Line with greaseproof/parchment paper a 1.5-litre loaf tin.
  2. Heat 2 tbsp oil in large frying pan and cook onion and celery for 5 mins until they begin to soften.
  3. Stir in crushed garlic and mushrooms and cook for further 10 mins
  4. Stir in diced red pepper, grated carrot and cook for about 5 mins
  5. Add 1 tsp of oregano and 1 tsp of smoked paprika, Cook for 1 min
  6. Add lentils, tomato puree and vegetable stock and immer for 25-30 mins. Mixture should be almonst dry - then set asise to cool
  7. Stir in breadcrumbs, nuts, eggs, cheese, parsley and season well.
  8. Spoon mixture into prepared tin and press down
  9. Cover with foil and bake for 30 mins. Remove foil and bake for further 30 mins or until firm when pressed gently.
  10. Remove from oven and allow to stand for 10-15 minutes before cutting and serving.

Spicy Butternut Squash Soup



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Spicy Butternut Squash Soup

Prep Time 25 mins
Cook Time 1 hour

Servings
people


Ingredients

Prep Time 25 mins
Cook Time 1 hour

Servings
people


Ingredients


Instructions
  1. Heat oil in a large saucepan and add garlic, onions, and all spices/herbs for a few minutes to infuse.

  2. Add all the remaining ingredients other than the stock and stir to all coated with the spices. Allow to infuse for a further 2 minutes on a low heat.

  3. Add the stock, bring to the boil and then allow to simmer for a further 45 minutes

  4. Place soup into a food processor/blender. Blend until smooth. Serve.