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.

Thai Fish Cakes and Sweet Chilli Sauce

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Thai Fish Cakes and Sweet Chilli Sauce
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Ingredients
Prep Time 30 mins
Cook Time 15 mins
Servings
people
Ingredients
Instructions
  1. Into a food processor add all the ingredients and blend until it forms a smooth paste.
  2. Pick up a tablespoon of the mixture and roll into ball and pat down to make into oval shapes.
  3. Take a frying pan, add oil and shallow fry each little pattie for a few minutes on each side (making sure not to burn) until golden and cooked through.

Shakshuka



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Shakshuka

This is a vegetarian stew of tomatoes, onions and red peppers with poached eggs. This originated from North Africa but is now a popular dish in the Middle East. Eat as a breakfast or lunch served with a salad or some steamed green vegetables.

Prep Time 20 mins
Cook Time 30 mins

Servings
people


Ingredients

Prep Time 20 mins
Cook Time 30 mins

Servings
people


Ingredients


Instructions
  1. Heat the oil in a large frying pan

  2. Add the onions,garlic, red peppers, spices, and seasoning. Cook until soft.

  3. Add the tomatoes, and passata. Simmer until the mixture begins to reduce - about 10-15 mins.

  4. Make 6 indentations/wells in the tomatoe and pepper mixture and then gently crack an egg into each well.

  5. Continue cooking until eggs are set.

  6. Add Fresh parsley and adjust seasoning. Serve

Watercress Soup


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Watercress Soup
Watercress is a rich source of nutrients including good levels of vitamin A and K, Watercress also contains significant levels of glucosinolate compounds and many studies suggest that these may have anti-cancer effects.
Prep Time 20 mins
Cook Time 30 mins
Servings
people
Ingredients
Prep Time 20 mins
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Peel, and chop the potatoes, garlic, onions and leeks.
  2. In a large saucepan heat the oil and add the chopped vegetables. Cook until the veg is soft
  3. Add stock and simmer. Add watercress and simmer for further 5 minutes. Season
  4. Liquidise the soup in a blender and serve.

Quinoa and Roasted Vegetable Salad


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Quinoa and Roasted Vegetable Salad
Prep Time 30 mins
Cook Time 30 mins
Servings
people
Ingredients
Prep Time 30 mins
Cook Time 30 mins
Servings
people
Ingredients
Instructions
  1. Place all cut up vegetables into ovenproof dish - apart from the spinach. Add oil and season. Place in oven on 180C for 30-40 mins.
  2. Place quinoa in saucepan, with water and follow cooking instructions
  3. Take roasted vegetables from the oven, remove garlic skins and stir in harissa paste.
  4. Roast pine nut in a frying pan (no oil added) and cook until slightly browned - about 5-10 mins
  5. Once cooked, strain quinoa and add to roasted veg - stir thoroughly.
  6. Add fresh uncooked spinach and stir.
  7. Scatter over roasted pine nuts, coriander and squeeze over fresh lemon juice
  8. Serve