SPICED BUCKWHEAT WITH VEG

(It is an easy to cook lovely vegan dish)

Ingredients:

-1 large courgette

-1 cup of red kidney beans (or one tin)

-1 cup of organic buckwheat

-2 peeled plum tomatoes

-2 tbsp of cashew nuts

-1 tbsp freshly chopped coriander

-1 tsp cumin

-salt to season

-sesame seeds to garnish

 -1/2 tsp chilli sauce or fresh chilli

First you need to soak the beans for about 2hours and cook it until soft season it with a little salt only when its cooked otherwise it will take much longer to soften. It is much quicker to use tin beans but less healthy. (as tin food is refined and is loaded with additives and preservatives)

Peel and slice the courgette. Heat up 2 tbsp of oil and add the cumin and stirring it for few minutes then add the courgette and a little water and cook it for about 10 minutes or until the courgette is almost cooked but still a bit crunchy.

In the meantime cook the buckwheat. It does not need soaking as it cooks quick. Just rinse it through, put into a saucepan with enough water to cover and cook it until soft. It wont take more than 20 minutes the most.

 Finely chop some coriander and mix it with the tomato and a bit of chilli sauce. You can easily peeled the tomatoes if you drop them into hot water for few seconds.

 Add this mixture to the cooked courgettes along with the chopped cashew nuts and cooked beans and cook it for further  few minutes. Add the cooked buckwheat and mix it well together. Season it with salt.

Garnish it with sesame seeds and fresh coriander.

It taste good on its own but can be served with hummus and fresh salad.

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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NUT ROAST AND VEGGIE RICE WITH DAHL

Serves 2

(Veggie rice with dahl and nut roast from the shop. Home made nut roast recipe coming soon.)

Ingredients dahl:

-1 cup dahl
-1/2 tsp ginger
-1 garlic clove
-1/2tsp turmeric
-1/2tsp cumin
-1/2tsp Indian spicy mix
-salt and pepper

For the rice:
-1 cup of rice
 1/2 onion
-salt

-trimmed fine beans or sugar snap peas

-water
olive oil

For the nut roast:

-pack of granosa mixed nut roast mix( readily available in health and food stores)


Soak  the dahl for few hours so it cooks quicker. Place in a saucepan with water.
Bring to boil and after half hour add the ginger, crushed garlic and spices.
Simmer gentle until the dahl is cooked, thick and smooth. Salt it to taste.


Prepare and bake the nut roast mix according to the packet instruction.


In the meantime cook the rice. 1 cup of rice 2 cups of water.
Use a bit more water if you cook brown or wild rice. Season it with salt.

Finely dice the onion  and cut the beans or peas.
Place in a larger saucepan with olive oil and sweat them for about 10 minutes.
Add the cooked rice and mix it together.






Please check back soon for the home made nut roast recipe.

Enjoy :)

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