10 Minute Pea Soup

Serves 1
Ingredients
200g frozen peas
200ml Vegetable stock
30g Mix of pine nuts and cashew nuts
Vegetable oil
A handful of fresh mint leaves
Salt and Pepper

Method

1. Place the peas and stock in a sauce pan. Bring to the boil, then turn off the heat and let it sit for 3 minutes.
2. Grind the pine nuts and cashew nuts and a drizzle of oil in a blender or with a hand blender.
3. Place the peas, nut mix and mint in a blender, or use a hand blender.  Whizz to a puree, it will be slightly lumpy. Season to taste and serve.

Adapted from: Less Meat, More Veg by Rachel de Thample

Vegetable Stir-fry

This is a really quick weekday dinner.
Serves 4
Ingredients
396g Pack tofu, drained
570g Mixed stir-fry vegetables (available from most supermarkets)
180ml Pouch sweet chilli and ginger stir fry sauce (available from most supermarkets)
315g Dry noodles
2 Teaspoons toasted sesame seed oil
3 Tablespoons vegetable oil

Method

1. Prepare the tofu. Remove the excess moisture by wrapping the tofu in a few layers of kitchen towel. Sandwich the tofu between 2 chopping boards, then weigh down the top board with a few tins. Leave for 5-10 minutes. Remove the boards and unwrap. Cut the tofu horizontally (so its thinner), then cut the tofu into 8 triangles.
2. Heat half of the vegetable oil in a large frying pan or wok, then add the tofu. Cook for 4-5 minutes on each side, until browned. Remove from the pan and set aside.
3. Bring some water to a simmer in a large pan, then add the noodles. Cook until they are almost cooked.
4. Heat the remaining vegetable oil and half of the sesame oil in the pan/wok.Add the mixed veg, sauce and cooked noodles and stir fry for about 4-5 minutes, or until cooked through.
5. In a seperate pan, reheat the tofu WITHOUT OIL because otherwise it will go greasy.
6. Divide between 4 plates, top with the tofu and drizzle with the remaining sesame oil.

Summer Fruits Lemonade

Serves 4
Ingredients
5 Lemons, freshly squeezed (about 150 ml)
200ml Sparkling Water
200g Summer fruits (can be bought frozen in most supermarkets)
100g Caster sugar

Method

1. Place all of the ingredients in the blender and whiz to a smooth puree.
2. Strain into a jug over some ice cubes.
3. Serve cold.

Vegan Rice Pudding

Serves 4
Ingredients
400ml Tin coconut milk
400ml Cold water
1-2 Star anise
1 Teaspoon ground cinnamon
3 Cardamom pods, crushed
3 Tablespoons caster sugar
150g Pudding rice
4 Figs

Method

1. Pour the coconut milk and water in a pan, then stir in the cinnamon, cardamom, star anise and sugar.
2. Heat gently until the sugar dissolves. Bring to the boil, then remove from the heat.
3. Place the rice in a different pan and heat for 1-2 minutes. Stir in a third of the coconut milk and bring to a simmer, stirring constantly until almost all of the milk has been absorbed.
4. Gradually ladle in the rest of the milk, stirring continually until it has been fully absorbed. Keep going until the rice is tender, about another 15 minutes.
5. Scrape the seeds out of the figs, then put the rice pudding in bowls and put the fig seed/flesh on top of the pudding.

Adapted from: 'Less Meat, More Veg' by Rachel de Thample

Vegan Shortbread

Ingredients
125g Vegan margerine (or butter)
55g Caster sugar
180g Plain flour

Method

1. Preheat the oven to 190 degrees centigrade.
2. Beat the margerine and sugar together until smooth.
3. Stir in the flour to get a smooth paste.
4. Turn onto a work surface and gently roll out until the paste is 1cm thick. Cut into fingers and place on a baking tray. Stick a skewer all the way through the fingers to create a pattern. Chill in the fridge for at least 20 minutes.
5. Bake in the oven for 20-25 minutes, until golden-brown. Cool on a wire rack.

Aubergine Melts

Serves 4
Ingredients
3 Tablespoons olive oil
2 Small aubergines, sliced lengthways
2 Large tomatoes, sliced into rounds
1 x 150g Ball mozzarella, drained and sliced into 8 slices

Method

1. Preheat the oven to 200 degrees centigrade.
2. Drizzle the aubergine with oil and bake for 25 minutes.
3. Put 2 slices of tomato on each aubergine half, followed by two slices of mozzarella.
4. Return to the oven for another 5 minutes. Serve with couscous and green salad.
   

Green Salad

Ingredients
1 Small round lettuce
60g Lambs lettuce
70g Rocket
Half a cucumber, diced
3 Large spring onions, chopped finely
2 Large garlic cloves
1 Dessertspoon balsamic vinegar
1 Dessertspoon red wine vinegar
10 Dessertspoons olive oil
5-6 Black peppercorns
1 Dessertspoon coarse sea salt
Freshly ground black pepper

Method

1. Tear the lettuce into a large serving bowl, then add the lambs lettuce and rocket. Tip in the cucumber and spring onions, and toss well.
2. For the vinegarette, begin by crushing the salt with a mortar and pestle, then add the garlic. As you crush it, it will quickly break down into a paste. Then add the peppercorns and crush it in thoroughly. Then add some ground black pepper-to taste. Add the vinegars and grind them in. Add the oil and whisk with a fork until combined.
3. Add the vinegarette and toss well. Serve immediately.