Butternut Squash and Pomegranate Salad

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Butternut Squash and Pomegranate Salad
This is such a tasty and fresh salad - sweet honey roasted squash, spicy roasted pumpkin seeds, spinach and pomegranate seeds with a delicious dressing - and topped with vegan cheese.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Instructions
  1. Pre-heat oven to 180C
  2. In an ovenproof dish, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, 1/2 tsp cinnamon, and then season. Cook in the oven for 25-30 minutes until cooked. Halfway through - stir.
  3. Line a separate baking sheet with parchment paper - - Mix together 1 tbsp olive oil, 1 tbsp maple syrup, 1/2 tsp cinnamon, the cayenne and seasoning. Place in oven for 8-10 minutes and watch closely so they do not burn.
  4. Meanwhile in a large bowl add the spinach . Add the pomegranate.
  5. To make the vinaigrette - Fry the onion lightly in a frying pan with some oil. Place the cooked onions in a bowl and add the remaining ingredients.
  6. Pour the dressing over the salad in the bowl and toss. Add the roasted squash and pumpkin seeds - top with the slices of vegan cheese and then serve,

Roasted Cauliflower, kale and Chickpea Bowl

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Roasted Cauliflower, kale and Chickpeas
This bowl is highly nutritious and packed with cauliflower, red onion, kale, chickpeas, nuts, vegan cheese and spices. It’s great as a light lunch and can be served with a salad. Kale and cauliflower are criciferous vegetables that help with detoxification and may balance hormones. The vegetables are roasted in spices including turmeric. Curcumin is thought to be the main health promoting compound in turmeric and studies have shown that it is also a powerful antioxidant and anti-inflammatory.
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Prep Time 20 Mins
Cook Time 40 Mins
Servings
People
Instructions
  1. Preheat oven to 180C
  2. Dry fry the turmeric, mustard seeds, cumin seeds, ginger, coriander and cinnamon for 2 minutes.
  3. Place the cauliflower florets, chickpeas and onions in a large roasting tin. Sprinkle with the spices and toss well together. Drizzle over 2 tbsp of oil and toss again.
  4. Roast in the oven for 20 minutes.
  5. Then stir in the kale with the roasted vegetables and drizzle over 1 tbsp oil. Roast for a further 10 minutes.
  6. Mix the breadcrumbs, nuts and cheese together and sprinkle over the vegetables. Roast for a further 5-8 minutes and then serve.

Salmon and Sweet Potato Fish Pie

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Salmon and Sweet Potato Fish Pie
This fish pie is made with salmon because it's an oily fish high in Omega 3. It is topped with sweet potato and a bread, parsley and vegan cheese gratin
Prep Time 30 mins
Cook Time 30 mins
Servings
People
Prep Time 30 mins
Cook Time 30 mins
Servings
People
Instructions
  1. Place salmon steaks, frozen peas and prawns in bottom of large baking dish.
  2. Place sliced leeks in frying pan with olive oil and cook until soft - about 10-12 mins. When cooked, spread over fish and prawns and then season.
sauce
  1. Place milk in a saucepan with bay leaf, parsley and Dijon mustard and bring to the boil. Then leave to simmer.
  2. Mix the cornflour with a little of the milk and mix into a smooth paste. Then mix the paste slowly into simmering milk and continue to stir until it thickens. Season. Remove bay leaf
  3. Peel the potatoes and boil until soft. Mash the cooked potatoes with a little milk and then season.
  4. Mix the breadcrumbs, grated cheese and chopped parsley together.
  5. To construct the pie, pour sauce over the fish in the large ovenproof dish. Then spread over the mashed potato evenly. Finally, pour over breadcrumb mix evenly.
  6. Place pie in oven on 180c for 30-35 mins. Serve with some steamed vegetables like broccoli or green beans

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.