This one’s a whopper with 9 plant portions. Combining traditional vegetables of South America with their ancient grains; lentils and quinoa.
Category Archives: Recipe
Black Beans, Salsa and Rice
I’ve been craving tomato salsa and black beans, so I decided to make my own burritos this week. I’ve added a portion of kale for calcium and iron, drizzled in lemon juice for extra zing.
Seitan Curry
No, not the devil, say-tan is in fact the exact opposite, wheat meat, designed for vegan angels! This is a quick and easy curry made with plenty of greens, and beans too.
Midsummer Super Salad
Salad has never been my favourite dish, but when someone gave me a giant frilly lettuce I decided to make a giant frilly salad. This creation contains a multitude of tasty salad ingredients, olives, avocado and rocket, dressed in my allotment favs oregano and chive. I added couscous for a boost of protein and selenium. It’s surprising how quickly the bowl fills up, but it will keep overnight in the fridge if you make too much.
Broad Bean and Walnut Tagliatelle
This is the first time I have made tagliatelle using chickpea flour and I have to say I am impressed with how easy it is! Chickpeas are high in protein and this seasonal pasta dish is a clever way of incoporating the bean. Walnuts and tarragon add a creamy earthiness to the fresh, green taste of the broad beans and spinach, brought to life by the lemon and garlic.
Broad Bean Soup
Taking my classic bean soup, and adding broad beans, this feel good soup is exactly what’s needed on a brisk summer’s day.
Summer Salad (8* plant points)
Designed to be calcium rich this salad draws on all its ingredients to provide a healthy kick. Offering 270mg of calcium, this is more than a third of your RDA – not bad for a salad! Using the last of the winter lettuce (I know, I know, it’s supposed to be a summer salad) the dish takes on the freshness of the oregano combined with the earthy nuttiness of a tahini yoghurt dressing. Not for the faint hearted, this is one mean salad.
Baby Broad Beans and Mediterranean Couscous (5* plant points)
Fresh from the garden, broad beans are the first things to be ready to harvest after winter. If you pick them young, the whole of the pod is edible: a crunchy green case full of sweet baby beans. I fry minein lemon juice and wholegrain mustard, served on a bed of garlic greens and Meditarranean couscous.
Cream of No-Chick*n, Mushroom and Kale Soup
High in protein with 20g of protein per serving and 6 plant points, this cream of mushroom soup combines seitan with kale for a nutritious punch. Seasoned with tarragon and paprika the earthy, aniseed flavours mingle with the fragrant , fruity spice.
White Bean and Cashew Curry (6* plant points)
If you don’t like coconut milk this roux based curry offers a creamy alternative. Nutrient dense yet low in calories, the textures of the white beans and cashews intermingle, all wrapped in white sauce and spinach.
Sarasvati Flow 