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.
Tag Archives: vegan
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.
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.
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.
Sarasvati Flow 