sarasvati flow – Sarasvati Flow

Roasted Squash and Broccoli Soup

Pure pure pure this soup is made from the wholiest of ingredients roasted squash and broccoli, mixed with some beans and topped with chopped cashews for an exotic twist. I saved the broccoli water for the stock.

Squash, tofu, olive and tomato pie

Roasted squash brings charred sweetness, olives bring saltiness, blended together in saucy tomato with a proteinous lift from the tofu. I made this pie out of leftovers fusing Mediterranean and English flavours. Served with purple sprouting broccoli, or you choice of greens, this vegan pie makes a healthy dish. I seasoned the filling with fresh parsley from the garden and cloves of garlic to create a spring time meal bursting with flavours.

Vegan Mushroom Stroganoff

Strognoff is one of my favourite dishes, creamy paprika-ness just so easy to eat and tasty too. This recipe includes spinach and walnuts for added calcium and iron.

25 Minute Vegan Burrito

Inspired by Central and South American soft wraps, this vegan burrito combines sweet corn, avocado, rice and sauces to create a sumptuous, colourful meal. Nutritional yeast add a cheese-like dimension as well as adding to the nutrition of the meal.

Spinach and Olive Pasta

Classic Italian vegan pasta dish, in the colours of the Italian flag!

Winter Greens 30 Minute Curry

Spring is coming but the winter veg is still going strong with leeks leftover, and purple sprouting broccoli enduring the cold weather. This recipe uses tarragon and fenugreek to heighten the savoury taste of the vegetables, with coconut milk creating a smooth, creamy sauce. Leeks and broccoli are a fantastic combination, complementing each other in flavour and texture.

Vegan Shepherd’s Pie

Nothing beats gravy and mash potato. This vegan twist on the traditional shepherd’s pie combines veggie sausages with brown lentils to create the filling, and sweet potato mustard mash for the topping. Served with spinach in tomato on the side, this rainbow coloured dish covers a lot of nutritional bases.

Vegan Tortilla Espanola

Craving omlette? Chickpeas contain all but one of your essential amino acids, and chickpea flour can be used as a n egg substitute. The unique flavour of fried vegetables in an omelette got me experimenting with chickpea flour after seeing a recipe in Stephen Walsh’s book Plant Based Nutrition and Health.

Beans and Greens 15 Minute Wrap

Pushed for time, or can’t be bothered to cook, wraps make the perfect slap up meal. Combining beans with greens, mushrooms, garlic and nut butter, the flavours and textures combine to make a satisfying meal.

Lentil and Bean Soup

Bursting with flavour and nutrition, this simple soup is one of my favourites. Lentils and beans are powerhouses of nutrition, with iron, zinc and other minerals. Coconut milk is high in calcium,as are the tinned tomatoes. I could not resist adding some seasonal squash on top, full of carotenoids, and bringing that roasted sweetness. PrepContinue reading “Lentil and Bean Soup”