Indian Vegetable Rice

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Indian Vegetable Rice
This is a fragrant Indian rice dish cooked with whole spices, herbs and vegetables like mushrooms, red pepper, peas, mushrooms and coriander. It's vegan and gluten free. It also contains cashew nuts which means that not only is it full of fibre and phytonutrients but it also contains protein and good fats. Serve as a light lunch on its own or with some salad.
Instructions
  1. Wash and rinse the rice. Then place in water and bring to the boil and simmer for 20-25 mins or until soft.
  2. In the meantime, in a large wok, add the oil and add the bay leaf, whole cloves, black peppercorns and cumin seeds and sauté for 1 minute.
  3. Then add the onions, green chilli and cashew nuts and cook for 5-7 minutes until onions are soft.
  4. Add the ginger and garlic and cook for a further minute.
  5. Then add the red pepper, courgette and mushrooms. Cook for another 5-7 minutes.
  6. Add the coriander, garam masala, smoked paprika, peas and seasoning. Stir and cook for a few more minutes.
  7. Add the cooked drained rice and thoroughly mix. Serve garnished with some fresh coriander.

Gram Flour Spicy Pancakes

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Gram Flour Spicy Pancakes
This is a quick, easy and delicious lunch to make. Gram flour is gluten free and makes great savoury pancakes.
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Prep Time 25 Mins
Cook Time 20 Mins
Servings
People
Instructions
  1. Mix pancake ingredients together in a bowl and set aside.
  2. For the curry, melt the oil in a frying pan and add the vegetables and cook for 15 mins until soft. Add spices, passata, and coconut cream, stir and cook for 5 mins.
  3. Whilst curry is cooking, fry the pancakes in a separate frying pan. Make 4 separate pancakes.
  4. Place the pancakes on 4 separate plates and divide the curry mixture on top or to the side. Add the toppings to each pancake and serve.

Minestrone Soup

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Minestrone Soup
This is vegan, gluten free minestrone soup.
Instructions
  1. In a large pot lightly fry the onion and garlic for 5 minutes.
  2. Add carrots, beans and cook for further 3 minutes. Season. Add the courgette, tinned tomatoes, stock, tomato puree, herbs, nutritional yeast, beans, and chilli flakes. Bring to the boil and simmer for 15 mins,
  3. Add pasta and cook for further 10 mins or until pasta is soft. Add xylitol to taste and adjust seasoning by adding more salt and pepper. Serve, Garnish with fresh basil leaves.