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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VEGGIE HOTPOT

                                                                

Serves 2

(Vegan recipe, free from added gluten, sugar, yeast, dairy products)

Ingredients:

-500g  potato                                                             -1tsp dried thyme
-600g selection of veg (e.g.onion,leeks, parsnips,        -1tsp dried rosemary
carrots, broccoli,courgettes, cabbage, beans)              -2tsp paprika
-2 garlic cloves                                                           -1tsp mustard
-olive oil                                                                     -1tbsp tomato paste
-chopped fresh parsley                                               -1tsp vegeta
-400ml water                                                             -salt and black pepper
-3tbsp rice flour

Boiled the potatoes with the skin on until is almost cooked. Leave it to cool, peel the skin and cut into 1cm slices.
Cut the selected vegetables into even chunks. Crush the garlic cloves and place in a saucepan with olive oil and sweat the vegetables for approximately 5 minutes.
Add the spices, mustard, tomato paste, water and the rice  flour. Bring to boil and stir constantly. Season it with salt and black pepper. Transfer to an oven proof dish.

Place the potato in a bowl with 2 tablespoon  of olive oil and toss until well coated. Season it with salt. Pile the potato on top of the vegatables.
Bake near to the top of a preheated 200 degrees oven for 45 minutes. Place under the grill for 5 minutes to get the potatoes brown on top.

Enjoy :)

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LENTIL AND WALNUT BURGER

Serves 4

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

Ingredients:

• 1 medium onion                                                                    -1/2 tsp dried thyme
• 2 garlic cloves                                                                     -1 bay leaf
• 1 cup of red split lentils                                                        -1/2 tsp dried rosemary
• 2 cups of water                                                                   -salt and black pepper
• 1 1/2 cups of finely chopped walnuts                                   -olive oil for brushing
•   3 tbsp tomato paste                                                          -sesame seeds and rice flour for coating    

Finely dice the onion and crush the garlic cloves.

Place the onion, garlic, lentils, water and herbs into a saucepan and bring it to boil. Simmer, stirring occasionally until the lentils are soft and the mixture starts to become a thick pure.

Remove the bay leaf. Stir in the tomato paste and walnuts and add salt and black pepper to taste. Allow the mixture to cool.

Sprinkle the sesame seeds and rice flour on to the work surface. Divide the mixture into 8, roll each portion into the flour and seeds, and flatten them into burger shapes.

Place the burgers on a greased baking tray. Brush the surface with olive oil and bake in a preheated 200 degrees oven for approximately 25 minutes.

Serve with cous cous, fresh salad and humus.

Enjoy :)

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