Veggies "à Brás"

A new version of an old portuguese classic...

Serves 2:
Potatoes (200g - peeled and cut into fine julienne)
Carrots (150g -  peeled and cut into fine julienne)
Zucchini (150g -  peeled and cut into fine julienne)
Mushrooms (100g - sliced)
Leek (100g - sliced)
Tofu (50g - cut into julienne)
Red Onion (1 - sliced)
Parsley (finely chopped)
Olive Oil (3 tbsp)
Salt
Black Pepper

1) Heat 2 tbsp of olive oil in a frying pan over a medium heat and fry the potatoes and carrots until crisp and golden. Transfer to a serving dish.
2) Add the remaining olive oil, leek, mushrooms, red onion, zucchini, tofu and cook over a gentle heat for five minutes, or until softened and beginning to caramelise.
3) Mix the potatoes and carrots with the leek mixture in the frying pan and heat.
4) Sprinkle with parsley, salt and pepper.
5) Serve with a green salad.

Cabbage and carrot red rice

Serves 2:
Red rice (150g)
Carrot (100g - sliced)
Cabbage (100g - shredded)
Water (400 ml)
Tomato passata (2 tbsp)
Olive oil (1)
Salt

1) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Reserve.
2) In a saucepan, add the rice and water, cook for 15 minutes.
3) Add the tomato passata stirring occasionally.
4) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.

Courgette, carrot and parsnip stir-fry

Serves 2:

Coconut oil (1 tbsp)
Garlic (1 clove - minced)
Ginger (1 tsp - grated)
Red onion (1 - minced)
Courgettes (3 - cubed)
Carrot (2 - small stripes) 
Parsnip (2 - small stripes)

Soy sauce (low sodium - 2 tbsp)
Fresh herbs (1 tsp-minced)

1) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions, carrots, parsnips and stir fry for 3 minutes. Turn the heat to medium, add in the courgettes, ginger and the garlic and stir fry for 3 minutes more.
2) Stir in the soya sauce and the herbs, enjoy!

Potato and Carrot vegan Latkes

A vegan and slightly altered version of Latkes :)

Makes 12:
Potatoes (250g)
Carrots (200g)
the Vegg (Egg replacer - equivalent to 1 egg mixed with 4 tbsp of water)
Oat flour (1 tbsp)
Salt (1/2 tsp)
Pepper
Olive Oil

1) Peel potatoes and carrot and coarsely grate them.
2) In a large bowl, whisk the flour, the Vegg, salt and pepper together. Stir in the potato and carrot until all pieces are evenly coated.
3) In a medium skillet, heat 2 tablespoons of olive oil. Drop packed tablespoons of the potato and carrot mixture into the skillet and flatten them with the back of a spoon.
4) Cook the latkes over moderately high heat until the edges are golden, about 2 minutes; flip and cook until golden on the bottom, about 1 minute.
5) Repeat with the remaining potato mixture, adding more oil to the skillet as needed.

Carrot and Mayo Patties

Crispy and fabulous as a side dish or as an appetizer!

Makes 9:
Carrot (160g)
Mayo (Astrid och Aporna Roasted Garlic Mayo - 3 tbsp)
Oat Flour (50g)
Baking powder (1 tsp)
Garlic (1/2 clove - minced)
Salt
Pepper

1) Place all the ingredients in food processor and blend until combined.
2) Heat olive oil in a frying pan and shape the paste into small patties with the help of a spoon. Carefully lower the patties into the hot oil, in batches.
3) Fry until crisp and brown, turning once during cooking. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper. Repeat the process with the remaining patties.

Stir-fry rice and veggies

A delicious, fast and easy way to use rice leftovers.

Serves 2:
Brown rice (200g - cooked and cooled)
Bok choi (200g - chopped)
Carrots (100g - diced)
Garlic (1 clove - chopped)
Raisins (30g - dried)
Olive oil
Soya sauce

1) Heat oil in a wok or skillet, add chopped and diced carrots, cook them over medium-high heat for about 3 minutes. Add book choi and cook for 3 minutes.
2) Add the rice and the raisins, season with soy sauce and cook until rice is warm.

Mixed beans soup

A warming bowl of this hearty, healthy soup is filling enough for a dinner.

Serves 4:
Potatoes (300g - peeled)
Carrots (200g - peeled)
Mixed pre-cooked beans (250g - cannellini, red, white, borloti)
Garlic (1 clove)
Onion (small - half)
Water (700 ml)
Olive oil
Salt
Black pepper

1) Place all the ingredients, except the beans, in a saucepan and cook until the potato is soft.
2) Grind and add the beans. Bring to boil.
3) Season with salt, pepper, olive oil.

Raw Carrot, Beet, Apple and Pear Salad

A stunning autumn salad with fresh raw ingredients, for a vitamin boost...

Serves 2:
Carrots (2)
Beetroot (2 - small)
Apple (1)
Pear (1)

1) Trim, peel, and grate the carrots, beets, apple and pear.
2) Combine them in a ball.
3) Sprinkle with a few drops of lemon juice and a sprinkle of olive oil.

Summer Feta Salad

Serves 2:
Tomato (2 - diced)
Cucumber (1 - diced)
Beetroot (1- finely sliced)
Carrot (1- finely sliced)
Radishes (4 - finely sliced)
Black Olives (15 - unpitted)
Gherkins (15 - very small)
Feta Cheese (100g - cubbed)
Chives (1 tbsp - chopped)
Basil (2 tbsp - chopped)
Olive oil (1 tsp)
Lemon juice (1 tsp)

1) Mix all the ingredients in a bowl.
2) Gently toss to combine. Eat fresh.

Virgin Salad

Serves 2:
Tomatoes (2 - cubed)
Potatoes (2)
Carrot (1)
Chickpeas(250g - cooked, drained and rinsed)
Red onion (1 - chopped)
Coriander (1 tbsp - chopped)
Olive oil
Black Olives (optional)

1) Peel the potatoes and carrots, cut into cubes and cook in boiling salted water until tender, add the chickpeas. Drain and set aside to cool slightly.
2) In a serving bowl mix all of the ingredients until well combined. 
3) Serve warm.

Apple and Carrot Muffins

Makes 18 (small):
Apple (2 - grated)
Carrot (2 - grated)
Whole wheat flour (250g)
Dark-brown sugar (100g)
Non-hydrogenated soya margarine (100g)
Baking powder (1 tsp)
Cinnamon (ground - 2 tsp)
Nutmeg (ground - 2 tsp)
Eggs (4 - organic or free range)

1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.

Cabbage and Carrot Rice

Serves 2:
Short grain rice (150g)
Carrot (100g - shredded)
Cabbage (100g - shedded
Water (400 ml)
Tomato passata (2 tbsp)
Coriander (chopped - to taste)
Olive oil (1)
Salt

2) In a frying pan with a drizzle of olive oil and the cabbage and carrot and cook until the cabbage is tender. Sprinkle with corianders and reserve.
1) In a saucepan, add the rice and water, cook for 10 minutes.
2) Add the tomato passata stirring occasionally.
3) When the rice is almost cooked, add the cabbage and carrot and if necessary add more water. Season to taste. Cook over low heat for another 3 minutes.

White Beans and Mint Cream Soup

Serves 2:
Potatoes (125g)
Carrots (125g)
White Beans (300g - cooked)
Garlic (1 clove)
Water (600ml)
Mint (2 leaves)
Olive oil
Salt

1) Place the potatoes, beans, carrots, garlic, mint and water in a saucepan and cook until the potato is soft.
2) Remove the mint leaves.
3) Grind and season with salt and olive oil.

Carrot and Orange Cake

Carrots (2 - peeled and shredded)
Orange (1 - juice)
Muscovado Sugar (1 cup)
Eggs (2 - organic or free range)
Non hydrogenated margarine (100g)
Plain flour (1 cup)
Baking powder (1 tsp)
Cinnamon (1 tsp)

1) Preheat the oven to 180C/355F/Gas 4.
2) In a bowl, mix all ingredients until well combined.
3) Pour the mixture in a lined cake tin.
4) Bake for about 35 minutes or until the cake has risen and a skewer comes out clean when inserted into the centre of the cake.

Potato, Carrot & Radish Salad

Serves 2:
Potato (300g - diced)
Carrot (200g - shredded)
Radish (200g - shredded)
Apple (1 - shredded)
Olives (20 - pitted)
Mayonnaise (3 tbsp)
Ketchup (2 tsp)

1) Cook the potatoes in boiling salted water until just tender. Drain well and reserve.
2) Place the potatoes in a mixing bowl with the carrots, radishes, apple and olives and toss in the mayonnaise and ketchup mixing well.
3) Serve just warm or room temperature.

Seitan with diced pumpkin

Serves 2:
Pumpkin (200g -peeled and diced)
Carrots (2 - peeled and diced)
Onion (1 - sliced)
Seitan (150g - diced)
Tomato Purée (2 tbsp)
Water (1 tbsp)
Olive oil
Salt
Pepper

1) Put the diced pumpkin and carrot in a pot of water and cook over a medium heat until the pumpkin is tender.
2) Sauté the onion in olive oil.
3) Add the pumpkin, carrot and seitan and continue to sauté until the pumpkin begins to take on a golden colour.
4) Add the tomato purée and water and cook for 3 more minutes.
5) Season to taste with salt and pepper.

Mashed Roots

Serves 4:
Potatoes (500g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Soya milk (50 ml - warm)
Salt
Nutmeg

1) Peel the potatoes and carrots and cook them in water until tender.
2) Drain the potatoes and carrots, then place them back in the pan.
3) Mash everything with the margarine, the soya milk, salt and nutmeg.

Autumn Casserole

Serves 2:
Chestnuts (12 - cooked, peeled)
Pumpkin (100g - peeled, cubed)
Carrots (4 - peeled, cubed)
Celery (stalk, chopped)
Garlic (minced)
Bay leaf (1)
Pak Choi (4 - sliced)
Tomato Purée (2 tbsp)
Seitan (100g - cubed)
Olive oil
Salt

1) In a saucepan add the carrots, celery, garlic, bay leaf, tomato and a touch of olive oil and cook for 3 minutes.
2) Cover with water and simmer for 5 minutes.
3) Add the pumpkin and the pakchoi and simmer until the carrot is soft.
4) Add the chestnuts and seitan and season with salt. If necessary add more water.
5) Simmer for 5 minutes to the flavours combine.

Carrot and Coriander Soup

Serves 2:
Onion (1- sliced)
Carrots (4 - sliced)
Coriander (large bunch fresh)
Olive oil
Salt
Black pepper (freshly ground)

1) Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2) Add the water and bring to the boil. Simmer until the vegetables are tender.
3) Add the corianders and blend until smooth.
4) Season with salt and pepper.

Sweet Potato & Coconut Stew

Serves 2:
Potatoes (150g - cubed)
Sweet Potatoes (150g - cubed)
Carrots (150g - cubed)
Bay Leaves (2)
Ginger (fresh - 2 small cubes)
Corianders (1 tsp - powder)
Tomato Purée (1 tbsp)
Water (200ml)
Olive Oil (1tsp)
Coconut milk (2 tbsp)
Cinnamon
Salt
Pepper

1) For the stew, heat the oil in a frying pan and add the potato, sweet potato, carrot and sauté for 2-3 minutes.
2) Add the tomato, bay leaves, ginger, corianders and water, stirring well. Simmer until the potato is cooked through.
3) Add the coconut milk, cinnamon, salt and pepper. Cook gently for 2 minutes.