Mashed roots with white beans "cebolada"

And the Autumn arrived :)

Serves 4:

For the mashed roots:

Turnip (400g)
Sweet Potatoes (400g)
Carrots (100g)
Non-hydrogenated margarine (50g)
Rice milk (50 ml - warm)
Salt
Nutmeg

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

For the beans "cebolada":

White beans (400g - cooked)
Tomato (500g - peeled, seeded and chopped or 300g tomato purée)
Onions (300g - thinly sliced)
Bay Leaves (2)
Olive oil (2 tbsp)
Salt
Pepper

1) For the tomato sauce, heat the olive oil (1 tbsp) in the frying pan, add the onion and gently fry until softened but not coloured.

2) Add the tomato and simmer for 5 minutes. Season to taste. Add the cooked beans and cook for 5 more minutes.

Enjoy!

Beans and soya stew

Inspired in traditional flavors, fulfilling, easy to cook one pot meal.

Serves 2:
Soya tvp chunks (50g - soaked and drained)
Olive oil (1 tbsp)
Onion (1 - finely chopped)
Garlic (1 clove - minced)
Carrot (1 - finely chopped)
Cabbage (100g - finely chopped)
Red beans (200g - cooked with 2 tbsp of the cooking water)
Salt and pepper

1) Heat the olive oil in a medium saucepan add onion, garlic and soya chunks and sauté on medium heat for 2 minutes.
2) Add carrot, cabbage and cook until the vegetables are soft.
3) Mix in the beans and the cooking water and cook until warm, season to taste and enjoy.

Provena Oat and Carrot Rolls

Regardless of whether you need to follow a gluten-free diet or not, the Provena oats-carrot bread is really tasty...

...light, fluffy, full of oats and carrot... delicious with tahini and strawberry jam for a great breakfast or a late snack :)

Kale and Spinach Coconut Curry

Serves 2:
Kale (250g - finely chopped)
Spinach (250g - finely chopped)
Carrots (100g)
Green Coconut Milk (200ml)
Tomato Purée (1 tbsp)
Curry powder (2 tsp)
Turmeric (1 tsp - powder)
Ginger (1 tsp - powder)
Olive oil
Salt

1) Heat the olive oil in a pan and sauté the carrots for a few minutes to soften.
2) Add the kale and spinach and sauté until the carrot is tender.
3) Add the turmeric, tomato, curry and coconut milk. Reduce to a low heat and simmer for 5 minutes. Check occasionally and add a splash of water if it looks a bit dry.
4) Season to taste and serve with white rice or naan bread.

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.

24K Carrots

Serves 4:

Carrots (450g)
Soy margarine (30g)
Muscovado Sugar (30g)
Ginger (1 tsp - fresh, grated)

1) Peel the carrots and cook until soft.
2) Melt the margarine add the sugar and ginger, stirring until starts boiling.
3) Add the carrots, mixing well.
4) Serve hot.