Steamed Nut Loaf

This is a variation of a traditional nut roast – steaming rather than roasting this nut loaf means that it keeps moist, delicious and easy to cut and serve
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Steamed Nut Loaf
This is a more moist variation of the traditional nut roast - instead of roasting you steam for 1 hour instead. It's simple and quick to make - with cashew nuts, walnuts, some gluten free bread,, onions, garlic and herbs, It's vegan and gluten free, Have it with some roasted veg and gravy or instead slice it up with some pickles and salad - it's very versatile and easy to slice.
Prep Time 25 mins
Cook Time 60 mins
Servings
people
Ingredients
Prep Time 25 mins
Cook Time 60 mins
Servings
people
Ingredients
Instructions
  1. Heat a frying pan and lightly fry the onion in the olive oil until soft. add the garlic and cook for a further minute.
  2. In a small bowl add the flaxseed and water together - mix and leave to stand for 5 minutes.
  3. In a large bowl add all the remaining ingredients and mix together thoroughly. Add the onions, garlic and flax egg and mix. If the mixture is too dry add some more vegetable stock.
  4. Oil a pudding basin. Pour the mixture in and flatten down. Place a piece of baking paper over the top and secure with a rubber band or string. Place in a steamer and cook for 1 hour. Test that the loaf is cooked by placing a knife into the top - if it comes out clean then it is ready to serve.
  5. Leave the loaf to stand for 10-15 minutes before turning onto a plate to serve.

Baked Ratatouille

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Baked Ratatouille
Ratatouille is a classic French dish and is full of vegetables including aubergine, red pepper, courgette, tomatoes, onions, garlic and basil. This is cooked differently to the classic dish because the vegetables are first roasted and then the whole dish is baked in the oven. This makes the flavour of the vegetables even more intense.
Instructions
  1. Place the aubergines, courgettes and red peppers on 2 large baking sheets. Drizzle with 4 tbsp olive oil and season well. Place in oven for 25 minutes on 200C,
  2. Meanwhile heat the remaining oil in a large pan. Add the onions and cook for 5 minutes. Add the garlic and cook for a further minute.
  3. Add the passata, xylitol and then season well. Simmer for 10 minutes. Add the basil.
  4. Spoon half the sauce into the base of an ovenproof dish and then arrange half the roasted vegetables on top.
  5. Then sprinkle over the grated cheese, Spread the rest of the tomatoe sauce over the cheese, and then arrange the remaining roasted vegetables on top of the cheese.
  6. Then add the tomatoe wedges on top. Sprinkle with thyme, and cover the dish with foil. Place in oven on 180 C for 25 minutes and then serve.

Roasted Beetroot, Leek and Carrot Salad

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Roasted Beetroot, Leek and Carrot Salad
This makes a filling and delicious salad with the nuts providing good fats and protein. For extra protein add a can of mixed beans.
Instructions
  1. Line a large baking tray with foil and place beetroot, leeks, carrots and thyme on the foil. Drizzle over the oil and season. Toss and fold the foil to make a loose parcel.
  2. Place in oven and bake for 50 -60 mins or until all the veg is soft. Remove from the oven and cool.
  3. Whisk all the dressing ingredients together.
  4. Place the spinach, cucumber and tomatoe in a large bowl. Top with the roasted vegetables. Sprinkle over the crushed roasted nuts. Drizzle over the dressing and serve.

French Onion Soup

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French Onion Soup
This uses vegetable rather than beef stock and is just as delicious. To give this soup a really deep and smooth flavour, you need to slowly cook and caramelize the onions.
Prep Time 20 mins
Cook Time 85 mins
Servings
People
Prep Time 20 mins
Cook Time 85 mins
Servings
People
Instructions
  1. Caramelise the onions by placing them in a thick bottomed pot with the oil on a medium heat. Cook the onions for 20 mins until soft.
  2. Add the margarine, and cook for a further 15-20 mins until they begin to brown - stir frequently.
  3. Add the xylitol and cook for a further 15 mins, stirring frequently.
  4. Add the garlic and cook for a further minute.
  5. Add the wine and stir. Then add the stock, bay leaves and thyme and bring to the boil and simmer covered for 30 mins.
  6. Season and discard the bay leaves. Serve.

Roasted Butternut Squash Salad



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Roasted Butternut Squash Salad

Prep Time 20
Cook Time 30

Servings

Prep Time 20
Cook Time 30

Servings


Instructions
  1. Cut the butternut squash into chunks and also quarter the onions

  2. Place in roasting tin, toss with oil, garlic and thyme and season - roast for 25 minutes or until soft

  3. Remove from oven and allow to cool

  4. Whisk together the salad dressing ingredients

  5. Place the spinach into a large bowl and add the dressing, toss.

  6. Add the roasted vegetables and sprinkle over pumpkin seeds

  7. Serve