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.
Tag Archives: vegan
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.
Classic Korma (8* plant points)
Who can resist this classic korma made with six different types of vegetables, wrapped in spice and all things nice, like coconut milk and tahini. I don’t often use onion, but this mix welcomes some heat. Soft tofu brings protein and a smooth, soft bite, valuable for those missing meat.
V*Eg Fried Rice
Broccoli is my spring time favourite vegetable, which is lucky as I have a glut on from my allotment, so it is going in EVERYTHING! This time it is mixed with chestnuts and tofu to create an authentic Chinese dish reminiscent of the egg fried rice I used to eat. The “yolk” has a dry texture, and as it is made with spice is full of flavour. The tofu, soft and oily, makes for a slippery egg white substitute. It is not very eggy in flavour, but the textures and nutrition are a close match.
Roasted Parsnip Soup
Thick, creamy, nutty soup made with parsnips, broccoli and white beans, this is a journey into all that is pure about spring vegetables. Finely chop the broccoli and keep it out of the blender to maintain the texture, likewise the white beans. Packed full of fibre, parsnips take a lot of salt, so don’t be shy with the shaker.
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.
Sarasvati Flow 