Serves 4 Large saucepan / paella dish
60 g walnuts – toasted for 5 minutes under a medium hot grill
1 red onion – finely chopped
1 clove of garlic – finely chopped or 1 tsp garlic salt
80 g green beans – trimmed and chopped into 2 cm lengths
65 g asparagus – trimmed and chopped into 3 cm lengths
60 g kale – remove rough stems and coarsely chop
70 g frozen peas
900 ml vegetable stock
2 tbsp olive oil
225 g Arborio rice
1 tsp Marmite
140 ml white wine
salt and black pepper to season
Heat the olive oil and saute the red onions until soft. Add the garlic / garlic salt and stir for a minute. Then add the rice and heat for a minute. Turn up the heat a little and add the wine. Stir frequently and simmer until the wine has almost evaporated. Add the beans, asparagus and half of the stock. Stir occasionally. As the rice absorbs the stock, add more 50 ml at a time (you might not use all the stock). As the rice starts to soften , add the kale and peas and cook until the rice is just cooked and the vegetables are tender. Season with salt and pepper.
Remove from the heat and serve immediately – top each bowlful with some toasted walnuts.
A time-saving method of making this sauce – an alternative to 2 hours to soak and then pulverize the cashew nuts to form the base of the sauce and using Marmite (for all the Marmite haters out there – I don’t think you can taste it) instead of nutritional yeast
2 heaped tbsps cashew nut butter
2 tbsps plain flour (I use gf flour)
2 tsps of Marmite
750 ml Cashew milk – approx quantity – dependent on desired thickness of sauce
Put cashew butter and flour in to pan and on to a medium heat – stir into a thick paste. Stir in the cashew milk – a little at a time. Add the Marmite. Continue to stir and add milk until desired thickness is achieved. Allow the sauce to simmer but not boil.
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.
Quick and easy to make and perfect as an energy bar or snack .
Preheat oven to 160c /gas mark 3 Lightly grease a 20cm square tin.
125 g butter 100 g dried apricots – chopped
100 g muscovado sugar 50 g linseed
125 g peanut butter 50 g pumpkin seeds
200 g porridge oats 50 g sesame seeds
25 g honey lemon / orange rind
Put butter, sugar and honey in a large pan and onto a low heat. Stir until melted. Remove from the heat and add all the other ingredients. Mix well. Put in to the tin and press down. Cook for about 30 mins. Leave to cool in the tin – when warm to touch cut in to slices in the tin. Leave until cold before lifting the pieces out.
A really simple, mild but full of flavour curry. Served on a bed of brown rice.
My daughters don’t enjoy hot and spicy food but this curry goes down very well indeed.
The blend of peanuts and yoghurt ensure a creamy sauce that coats the accompanying rice well.
4 corn on the cob – chopped in half and then split length ways
50 g gram / chickpea flour 3 tbsp groundnut oil
1 450 g carton of Greek yogurt
250 g unsalted peanuts – ground
1 tsp turmeric
1 tsp chilli powder
500 ml water
Cook the prepared corn on the cob in boiling water for 6-8 minutes. Drain.
On high, heat the oil in a frying pan and add the flour – stirring continuously for a couple of minutes. Turn the heat down to a moderate temperature and add the ground peanuts, Stir for a coupe of minutes. Add the yoghurt, turmeric and chilli and stir till mixed thoroughly.Slowly add the 500 ml of water stirring all the time to create a thick sauce. Add the corn on the cob and simmer until all heated through.
Serve on a bed of warm rice.
These are not very sweet just sufficient to soften the dryness of the ginger…perfect with a cup of coffee or with cheese.
Preheat oven to 190c /Gas mark 5 Line a tray with lightly greased baking parchment
100 g ground almonds 3 tbsps coconut oil
50 g pecans 1 tbsp honey
180 g brown rice flour 100 ml water
2 tbsps ground ginger
Crush the pecans into a coarse texture. Put all the ingredients in to a bowl and mix. The mixture should create a firm dough (if needed, add a little more water).
Roll out until thin – less than 1/2 cm. Cut out and place on baking tray. Cook for about 10-15 minutes until golden brown. Remove from oven and place on wire rack to cool.
So simple to coat and roast nuts yourself rather than buying them. This way you know exactly what has been used as ingredients. Place on a baking tray and drizzle with coconut oil. Sprinkle with seasoning of your choice – I used harissa and then roast for about 10 -15 mins at the top of a hot oven. Once golden brown, remove from the oven. I then sprinkle with a pinch of pink Himalayan salt.
Rolled oats – 2 cupfuls
1/2 cup each of cashew nuts, pistachio nuts, flaxseed, pumpkin seeds and sunflower seeds
Coconut oil – sufficient to lightly coat all the dry ingredients
Spread out on a baking tray and roast in a hot oven for 10 minutes or until the nuts turn golden brown
Allow to cool and store in an airtight jar. If it lasts this long, will stay fresh for a couple of weeks! Enjoy playing with different combinations.