Monthly Archives: March 2014

Tofu and Vegetable Fried Rice

This is a very quick but nutritious main meal. Ingredients 500g 1 Lb long grain rice, cooked 2 Tblsp olive oil 300 g 12 oz firm tofu, cut into 1 cm 1/2 inch cubes. 200 g 8 oz baby pak … Continue reading

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Pumpkin and Barley Risotto

Another easy, delicious and filling meal. Ingredients 12 oz 325 g pearled barley 1 lb 500 g butternut pumpkin, diced 1 onion finely chopped 2 cloves garlic crushed 1 Tblsp olive oil 1 1/2 pts 1 Lt vegetable stock 8 … Continue reading

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Pasta Shells with Tomato Salsa

This is a quick recipe which I often fall back on. Most of the ingredients or substitutes can be found in your pantry. Ingredients 300 g 12 oz pasta shells, large or small 500 g 1 lb ripe large tomatoes, … Continue reading

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Chocolate Fruit Delights

Easy to make, delicious to eat and the children love them. Ingredients Chocolate: 12 oz 350 g icing sugar 1/2 tsp vanilla essence 2 Dsp cocoa powder 4 Tblsp hot water Fruit: 2 medium bananas 2 Tblsp orange juice 8 … Continue reading

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Toffee Apple Tart

An old favourite from way back. Ingredients Tart case: 8 oz 225 g wholemeal flour 1/2 tsp salt 4 oz 100 g whipped white vegan cooking fat 2 Tblsp water Filling: 2 cooking apples, sliced in circles and pips removed … Continue reading

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Miso Spread

A recipe from my Gourmet Vegan book published by Gollancz. Ingredients 1 Tblsp miso 3 Tblsp tahini 2 Tblsp water 2 tsp soy sauce 1 Tblsp olive oil 1 small sweet onion, finely chopped 1 bunch watercress, finely chopped Method … Continue reading

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Cauliflower Tempura

A lovely Hors-d’Oeuvre or Starter from my daughter in law, Fiona. Ingredients 1 cup cornflour 1/2 cup self raising flour 1 3/4 cups iced water vegetable oil to deep fry a little extra self raising flour for dusting 1 head … Continue reading

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