WINTER VEGETABLE AND PUMPKIN CURRY

Serves 4

(This recipe is free from added gluten, sugar, yeast, dairy products, saturated fat)

Ingredients:

-1 butternut squash flesh                                          -300ml water

-800 g selection vegetable                                       -1/2 tsp ground cumin

(e.g. parsnips, carrots, celeriac, swede,                   -1/2tsp ground cinnamon

mushroom)                                                             -1/2tsp paprika

-1 big onion                                                            -1/2tsp ground ginger

-1 garlic clove                                                         -1/2tps garam masala

-60g creamed coconut                                            -Salt

-olive oil                                                                 -black pepper

Cube the pumpkin flesh. Dice the onion and garlic. Place them in a saucepan with olive oil and sweat the vegetable until begin to soften. Add a bit of water if needed to prevent it from burning. Cover it and continue to sweat until the pumpkin is soft. Process or mash the mixture to a smooth pure.

In the mean time, cut the selection of vegetables into pieces that will cook in an equal amount of time. Place in a bigger saucepan with olive oil and sweat the vegetalbes until they begin to soften and brown.
Add the spices and cook for 2 minutes.

Dissolve the creamed coconut in 300ml of hot water and add to the pan. Bring to boil and simmer until the vegetables are just cooked.

Add the puréed pumpkin, mix well and continue to cook for few more minutes to allow the flavours to blend.
Season it with salt and black pepper.

Serve with rice and/or nan bread.

Enjoy :)

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CARROT AND CORIANDER SOUP

Serves 4

Ingredients:

-5 large carrots                                                    -800ml water

-handful of fresh coriander                                   -salt

-1 onion                                                              -black pepper

-1 medium potato                                               -1 knorr vegetable cube

-1-2 garlic cloves

Chop the onion and garlic. Peel and chop the carrots.

Place all the ingredients in a saucepan bring it to boil and simmer it for about half hour or until the carrots are soft. Season it with black pepper and salt.

Let it cool for a bit then blend it with a hand blender.

Garnish with freshly chopped coriander and serve it .

Enjoy :)

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PARSNIPS AND MUSHROOM PASTA

Serves 4

(vegan/vegetarian)

Ingredients:

 

 

-1onion                                                                       -salt

-3parsnips                                                                   -black pepper

-150g mushroom                                                         -thyme

-50g strimmed beans                                                   -200g pasta of your choice(e.g.Gluten free)

-single cream or soya cream (to make it vegan)                                      -olive oil

 

 

Finely chop the onion, peel and slice the mushroom and beans. Peel and grate the parsnips.

 

Sweat the onion in the olive oil for couple of minutes then add the beans and mushroom and sweat it for further  few minutes.

Add the grated parsnips, herbs and a bit of water and simmer it for about 10-15 minutes. Stir occasionally. 

 

When the time is over add the cream and stir it well in.

 

In the mean time cook the pasta according to the instruction then mix everything together.

 

 

Serve it with freshly sprouted seeds.

 

 

Enjoy :)

 

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