This dish is a complete meal in itself.
Preheat oven 180 C Gas mark 5
4 medium / large potatoes
1 onion slices
Packet of vege mince 454 g
500 g carton passata
2 aubergines sliced
1 tsp mixed spice
50 g vegan butter
3 tbsps flour (gf)
Approx 400 ml non dairy milk
Boil the potatoes until just tender. When cooled – slice thickly.
Brush the aubergine slices with a little olive oil and pan fry for 2-3 mins on each side.
Fry the onions until soft and add the vege mince, mixed spice, black pepper and passata.
Make the white sauce – thick pouring consistency
Grease the bottom of a large oven proof dish.
Create a layer of aubergine, potato and then mince mix. Continue to create layers until all ingredients used. Top with the sauce. Sprinkle chilli flakes over the surface.
Put in the oven for 20-30 mins until piping hot.
This is a really quick, easy and delicious dish served up with rice or quinoa, poppadoms and mango chutney. It involves very little preparation – a winner in my opinion!!
Serves 3-4 Cooking time 40-50 minutes
300 g white mushrooms – quartered 2 tsp ground cumin
Medium cauliflower cut into small florets 1 tsp chilli powder
Large tin 400 g chopped tomatoes + 1/2 tin of water 1 tsp turmeric
Large tin 400 g chick peas 1 tsp garlic powder
Large cup of cashew nuts 1 tsp cayenne pepper
Put all the ingredients in to a large pan, cover and simmer (stirring occasionally) until the cauliflower is tender.
Heat oven to 180 C / Gas 4
Grease a lasagne dish
125 g butter
100 g plain flour (gf or non gf)
1 l semi skimmed milk (a bit more may be needed if sauce too thick)
1 leek cut in to thin strips
500 g baby spinach
4 fillet portions of salmon – baked in foil for 15 minutes and flaked
400 g cheddar cheese – grated
2 cloves of garlic – crushed
4 sprigs of dill – chopped
Salt and pepper
10-12 sheets of lasagne – gf / non gf
Using 125 g of butter, flour and the milk make a bechamel / white sauce.
Melt the remaining butter in a pan and cook the leeks for 2-3 minutes. Season with salt and pepper. Add the spinach leaves (a handful at a time) and the garlic and cook until the spinach has wilted. Drain off any excess liquid.
Assemble the lasagne – spread 1/4 of sauce over the bottom of the dish. Place lasagne sheets on top. Top with half of the leek / spinach mix and half of the flaked salmon.
Sprinkle with a third of the cheese. Repeat – 1/4 of sauce, lasagne, greens, salmon and cheese.
Top with 1/4 of sauce , lasagne, remainder of sauce and grated cheese.
Cook for 45 minutes or until golden.
Sprinkle the dill over the top and serve with garlic flatbreads and a green salad.
It’s that time of year… when a bowl of soup is always welcome. This recipe is a firm favourite in our household. It is one of the easiest soups to make.
1 medium cauliflower – separated into florets 2 cups of stock – vegetable / chicken
1 large onion – coarsely chopped 2 cups of milk
1 large handful of walnut pieces 2 tsps paprika
Put the cauliflower florets, chopped onion and stock into a pan and bring to the boil. Simmer for 15 minutes until soft. Add the milk, paprika, black pepper and walnuts and
simmer for 5 minutes. Remove from the heat, blend and serve.
I serve with a sprinkling of black pepper and a dash of tabasco.
I have two different methods to make this…both incredibly quick and equally tasty. Which method I use depends on what is in my fridge. I use leeks and / or kale.
Cheesy leeks and kale served on gluten-free toast with sweet piquante peppers
The quantities given serve 2
2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalks / 2 large handfuls of kale
Knob of butter
3-4 tbsp of water
4 tbsp cream cheese
Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the cream cheese and stir until thoroughly dispersed and heated through. Serve.
2 leeks – sliced / 1 leek – sliced and large handful of kale – torn away from the thick stalk / 2 large handfuls of kale
Knob of butter
3-4 tbsp of water
4 tbsp creme fraiche
handful of grated cheese
Melt the butter and toss the prepared vegetables in the hot butter. Cook for a couple of minutes. Add the water, cover and leave on a moderate heat. Cook for about 10 minutes or until the desired texture. Add the creme fraiche and grated cheese and stir until thoroughly dispersed and heated through. Serve.
This is a really quick dish to make and is delicious on its own or with crusty bread and a salad or baked potato.
Can of chick peas – drained
Small butternut squash peeled and cubed
Onion – finely chopped Olive oil
2 cups of red lentils 1 tsp ginger
Carton of passata 1 tsp cinnamon
2 tsp turmeric 500 ml vegetable stock
Fry the onions until soft. Add the spices and heat for another minute. Add all the other ingredients and simmer until the lentils are soft.
Don’t let the title deter you if you are a meat eater. My husband, who thoroughly enjoys eating meat, really likes this dish – always goes back for another helping – and frequently requests it.
Preheat oven to 190C / Gas mark 5
1 large onion – coarse chopped
1 large punnet of Chestnut mushrooms – chopped in half
2 cups of red lentils
1 large can of chick peas – drained
5 tbsp red wine vinegar
Small jar of sun-dried tomatoes
5-6 sweet potatoes
Coconut oil for frying
3/4 – 1 pint of vegetable stock
Grated dairy / vegan cheese – optional
Black pepper – optional
Peel and chop the sweet potatoes – cover with water and boil until cooked. Drain and mash.
Fry the onions in the coconut oil until soft. Add the mushrooms, chickpeas, sun-dried tomatoes, lentils, vinegar and stock and simmer gently until the lentils are soft adding more stock if required. The mixture should be of a thick consistency.
Put the mixture in to an oven proof dish and top with mashed potato.Sprinkle with grated cheese and black pepper. Place in the oven for 25-30 mins until heated throughout.