Week 18 – Saturday Recipes
Healthy Vegetable Hash
Serves 2 Ingredients 1 tbsp coconut oil 1 shallot, finely chopped 6oz / 170g / ¾ cup chestnut mushrooms, chopped 1 red pepper, chopped 6oz / 170g / ¾ cup baby sweetcorn, halved lengthways ¼ tsp dried sage Salt and freshly ground black pepper Preparation Method 1 Melt...
Cinnamon Apple Crisps
Ingredients 2 eating apples (Braeburn or Granny Smiths work well for this) Cinnamon Preparation method 1 Preheat the oven to 150°C and line a baking sheet with baking paper. 2 Core the apples and slice very thinly to make apple rings. Dust with cinnamon and arrange on...
Carrot and Coriander Soup
This is a delicious soup, quick and easy to make and very refreshing. Serves 4 Ingredients 1 tablespoon of olive oil 3 large carrots, peeled and chopped 1 onion, chopped 1 pint vegetable stock Large bunch fresh coriander, chopped Preparation method 1 Saute the carrots...
Penne Pasta Bake
Serves 2 Ingredients 1 can or carton of chopped tomatoes ¾ pint vegetable stock or water 1 tspn dried oregano 1 tspn dried basil Tomato puree Around 1 dozen black olives, sliced 1 heaped tbspn capers (optional) 150 – 200g penne pasta 75g grated Vegan cheese...
Blueberry juice
Serves 1 Ingredients 1 turnip ¼ green pepper 2 apples 1 handful blueberries Preparation method Place in a juicer and serve 1 cup of blueberries a day could help prevent heart disease.