Serves 2:
Japanese soba noodles (200g)
Soy sauce (2 tbsp)
Olive oil (1 tsp)
Grated ginger (1 tbsp)
Spinach (100g - cooked, drained and chopped)
Mushrooms (100g - sliced)
Red onion (1 - sliced)
1) Boil the noodles in salted water until al dente. Drain, rinse in cold water and drain again.
2) Mix the soy sauce with 1 tbsp of water.
3) Heat the oil in a large wok and add the ginger. Stir for a few minutes and then add the onion and the mushrooms. Cook until softened, about 3 minutes, then add the spinach and the noodles.
4) Stir-fry for a few more minutes until warmed through and then add the sauce. Continue mixing until everything is hot.
Serves 2:
Fusilli (175g)
Pumpkin (100g - peeled, cubed)
Zucchini (100g - cubed)
Tomato Passata (200 ml)
Onion (1 - sliced)
Soy drink (2 tbsp)
Salt
Olive oil
1) Bring a large pot of water to the boil. Add the pasta and cook "al dente".
2) In a large frying pan, heat olive oil and add the pumpkin, zucchini and onion. Fry for about 5 minutes, stirring continuously until the pumpkin start to soften
3) Add the tomato and the soy drink.
4) Season to taste.
5) When the fusilli is cooked (it should take 10 minutes), drain well and add to the pumpkin mixture. Toss the fusilli through the sauce and spoon onto plates.
Serves 4:
Seitan (300g - cubed)
Potatoes (12 small)
Chestnuts (200g - cooked and peeled)
Red Onion (1 - sliced)
Garlic (2 cloves - minced)
Olive oil
Salt
Oregano
1) Preheat the oven to 220C.
2) Cook the potatoes in water for 5 minutes and drain.
3) In a baking dish add all the ingredients. Bake until the potato is soft and golden.
Serves 4:
For the dough
Strong white flour (500g)
Salt (1 tsp)
Dry yeast (1 tsp)
Water (275 ml)
Olive oil (1 tbsp)
For the topping
Tomato sauce (2 tbsp)
Mushrooms (6 - sliced)
Black olives (10 - sliced)
Onions (2 - finely sliced)
Mozzarella Cheese (150g)
Oregano
1) In a large mixing bowl, stir together the flour, salt and dried yeast. Make a well in the centre of the flour mixture. Pour most of the water into the well along with the olive oil and bring the dough together with your hands. As the flour is incorporated the dough will start to take shape. Add the remaining water if the dough feels tight or hard.
2) Turn the dough out onto a clean surface and knead until the dough is smooth and elastic.
3) Divide the dough into two equal portions, shape each portion and place on a baking tray. Allow to rest for about 15 minutes.
4) Preheat the oven to 220C.
5) Cover the surface with the tomato sauce, onion, mushrooms, olives and oregano.
6) Cook for 5 minutes. Add the cheese and cook until the base is golden-brown and the toppings are bubbling.
Serves 2:
Couscous (150g)
Onion (1 - sliced)
Mushrooms (100g - sliced)
Olive oil
Soy Sauce (1 tbsp)
1) Cover the couscous with twice its volume of hot water and leave to soak for 5 minutes.
2) In a large frying pan heat the olive oil, add the onion and the mushrooms. Cook over a medium heat until soft.
3) Remove from heat and add the soy sauce and the couscous.
4) Serve warm or at room temperature.
Serves 2:
Seitan (200g - cubed)
Bay leaf (2)
Onions (2 - finely sliced)
Tomato (1 - peeled and chopped)
Tomato purée (1 tbsp)
Salt and pepper
1) Heat the olive oil in a frying pan. Add the seitan and fry until browned on all sides. Once browned, remove the seitan and set aside.
2) Add the onion, bay leaf and thyme, and fry until the onions have softened. Add the tomato, tomato purée, mix well, and bring to the boil.
3) Reduce the heat and return the seitan to the pan. Season. Cover and cook for 2 minutes.
Serves 2:
Fusili (200g - cooked and drained according to packet instructions)
Onions (2 - finely chopped)
Eggs (2)
Olive oil (1/2 tbsp)
Chives (2 tbsp - chopped)
Salt
1) Heat the oil in a frying pan over a medium heat. Add the onion and cook for two minutes.
2) Lightly beat the eggs with the chives and salt to taste.
3) Add the cooked pasta in the frying pan and pour over the eggs. Fry until the eggs are cooked.
Serves 4 to 6:
Shortcrust pastry (250g - ready made)
Red Onion (1 - finely chopped)
Yellow onion (1 - finely chopped)
Margarine (25g)
Eggs (3 - free range or organic)
Soy Cream (300 ml)
Gruyère Cheese (90g - grated)
Salt and freshly ground black pepper
1) Preheat the oven to 180C.
2) Heat the margarine in a frying pan and gently fry the onion until soft but not coloured.
3) Mix the cream and eggs together in a bowl. Season with salt and freshly ground black pepper.
4) Line the tin with the pastry, add the onion and the cheese. Pour the egg mixture into the pastry case, place in the oven and bake for 40 minutes until the filling is set and golden brown.
