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.

Roasted Butternut Squash and Buckwheat Salad

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Roasted Butternut Squash and Buckwheat Salad
Buckwheat is a versatile ingredient that goes well in salads and picks up the different flavours here.
Instructions
  1. Mix the dressing ingredients together in a separate bowl
  2. Place butternut squash and oil in ovenproof dish and bake in oven for 25 mins or until the squash is soft. Remove from the oven and set aside to cool.
  3. Put buckwheat in a saucepan, fill with water and add a teaspoon of vegetable stock. Bring to the boil and simmer for 15 mins. Drain and set aside to cool.
  4. In a large bowl, place the mixed lettuce leaves, walnuts, buckwheat, butternut squash and pour over the dressing, toss until well mixed. Season as necessary.

Cauliflower Tabbouleh



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Cauliflower Tabbouleh

This is a great salad filled with ripe tomatoes, cucumber, spring onions, walnuts, olives, cauliflower, fresh parsley and mint. This is traditionally made with bulgar wheat but this a grain free alternative. You really won't be able to tell the difference - it tastes amazing!

Can be served with fresh hummus, pitta, or olives.

Prep Time 20 minutes
Cook Time 5-10 minutes

Servings
people


Ingredients

Prep Time 20 minutes
Cook Time 5-10 minutes

Servings
people


Ingredients


Instructions
  1. In a large frying pan, over a medium heat, add oil and then add grated/riced cauliflower and stir. Cook for about 10 mins and season. Remove from the heat and cool.

  2. Placed all of the chopped vegetables/herbs into a large bowl and mix.

  3. Mix together the ingredients for the dressing.

  4. Add the riced cooked cauliflower to the vegetable and herbs in the bowl.

  5. Pour over the dressing and stir.

  6. Serve.

Halloween Stuffed Peppers


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Halloween Stuffed Peppers
Prep Time 30
Cook Time 25
Servings
Ingredients
Prep Time 30
Cook Time 25
Servings
Ingredients
Instructions
  1. Cut Halloween faces into peppers and remove top. Set aside for later.
  2. Fill a saucepan with water and add quinoa. Bring to the boil and simmer for 15minutes until light and fluffy.
  3. Chop onions and add to pan with some olive oil
  4. Add crushed garlic and fry until slightly brown
  5. Add chopped mushrooms, sundried tomatoes, balsamic vinegar, tamari, chilli powder - simmer for 5 minutes
  6. Add chopped walnuts and cooked quinoa - stir
  7. Fill the peppers with the filling to the top and place the pepper top back on
  8. Place stuffed peppers onto a oven proof dish - drizzle olive oil onto each pepper and put in oven on 180C for 25/30minutes or until the peppers have cooked and softened.