This festive soup is such a bright and flavourful recipe, it would make a good addition to any Christmas meal!
Ingredients (for four): a little olive oil 8 carrots, scraped and chopped 1 large onion, chopped a stick of celery, chopped 1 small potato, diced small 2 inch square of fresh ginger, peeled and cut up 1 tablespoon of dried coriander (you could use fresh but it will make the soup go a bit green/brown in colour) 6 or 7 cloves of garlic, crushed or sliced (or even thrown in whole) a handful of cashew nuts water as needed seasalt to taste
In a large pan, fry off the onion, carrot and celery until softened. Add the potato, ginger, coriander, garlic and nuts and cover with water. Bring to the boil and turn down to a simmer for about 20 minutes or until all vegetables are tender. Add salt to taste and then blend it all up! Delicious 🙂
This lentil walnut roast is delicious, nutrient dense and slices very well cold the next day for sandwiches too. Quantities are for a large loaf serving four generous roast dinner portions with leftovers:
a cupful of lentils. For some reason organic ones cook much faster and just seem generally nicer. Buying the 3kg bags makes them cost about the same as the harder darker orange supermarket ones. 4 sticks of celery, finely diced 1 red and 1 green pepper, also diced a 200g bag of walnuts, blitzed in blender or food processor half a pack of Orgran Rice Crumbs (so 150g) a tablespoon of fresh chopped herbs, I used rosemary and sage 2 tablespoons of gluten-free flour small handful of sunflower seeds and some for sprinkling on top seasalt to taste
Place lentils in a pan, cover with water and bring to boil. Turn down to a simmer and add the vegetables until everything is cooked. Mix in the walnuts and crumbs, add more water if the mixture is too stiff but you don’t want it runny at all. Add the herbs, flour, seeds and salt and mix well. Press the mixture into a greased loaf tin, sprinkle more seeds on top and bake in the oven at 200C/400F for about an hour.
Vegan cheese. There’s a lot of it out there these days, from the cheaper supermarket own brands, to old trusty steadfasts made by vegan companies like VBites and Scheese. But sometimes you need something a little bit different, a little bit special.
From Vegan Supermarket GreenBay (online and in store), vegan Camembert and Herbes de Provence! They have many other gourmet and hard to find vegan products… go see!
These were absolutely fabulous on Christmas Day, the cheeseboard being the star of the show. The Camembert was particularly impressive, being a truly pure product with only four ingredients, and so authentic and real tasting. You have to try it. You really really do 😀 Vegan cheese FTW!
A rich and nutritious golden soup for the start of Autumn!
1 thumb sized piece of ginger, peeled
4 or 5 small new potatoes, skins on, chopped small
5 large carrots or equivalent, scraped and chopped
1 large onion, peeled and chopped
5 cloves of garlic, chopped
a handful of cashew nuts
1 to 2 heaped teaspoons of turmeric (we used this one)
about 1 teaspoon of black pepper, freshly ground if possible
1 tablespoon of olive oil
water to cover ingredients well
seasalt to taste
Place the ginger, potatoes, carrots and onion in a large pan and cover well with boiling water. Bring back to boil and add the cashew nuts and garlic. While the vegetables are cooking mix the turmeric in the olive oil with the black pepper and leave to stand.
Once the vegetables are tender, add salt to taste and place everything – veg, liquid, nuts, turmeric/oil mix – into a blender and blitz until smooth.
Pour into bowls and squeeze some lime juice over the top. Yum!
The weather may be dull but the soup doesn’t have to be!
Carrot, Sweet Tattie and Pepper Soup
1 tablespoon of olive oil
1 red onion, chopped
5 large carrots, scraped and chopped
1 medium sweet potato, peeled and chopped
2 large peppers, de-seeded and chopped, we used 1 red and 1 orange
about half a cup of quinoa
small bunch of fresh coriander or a tsp of dried cumin
5 cloves of garlic
water to cover
seasalt to taste
In a large pan, fry off the onion for a few minutes before adding the other veg. Stir until coated in oil and then add water (boiled in kettle makes cooking quicker). Add the quinoa, coriander/cumin and garlic and cook until the quinoa has sprouted and the vegetables are tender. Add salt. Blend until smooth, adding more water if too thick. If you like a creamy soup and have a strong blender throw a handful of cashew nuts in there too.
This is a beautiful new product from Living Naturally, the makers of soapnuts, that wonderfully pure and natural laundry alternative. Bergamot, Ylang and Rose Soapnut Salve is gentle, does not sting even slightly sore skin and smells glorious, the dominant scent being ylang ylang.
We’ve used it on chapped hands, mild eczema and sore noses with perfect skin-softening effect. It contains a wide variety of herbs including soapnuts themselves, and also: plantain, marshmallow, chickweed, burdock, calendula and dandelion.
This review has been organised by the VEGAN lifestyle ASSOCIATION It has not been paid for and the products were sent free of charge. This is genuine and unbiased review of the product. Living Naturally is listed with the VLA and offers Associates a 20% discount and you can take advantage of this here
1 bulb of fennel per person
root veg such as carrots or parsnips, at least two per person
chopped leeks or onions
a handful of fresh herbs, here we used tarragon and thyme, sage is also very good
seasalt to taste (you don’t need much, this dish is flavoursome)
fresh ground black pepper
sunflower oil to rub
Chop/scrape/wash your veg and place in a roasting tray. Rub in the herbs, salt, pepper and oil so everything is well coated. Roast at 200C/400F for at least half an hour, giving a stir/turn with a spoon a couple of times during cooking. Great served with brown rice and steamed kale that has been seasoned with lemon juice and a little margarine.
Another good combination: chocolate muffins (use one of our cake recipes) and mandarin segments:
So simple: cook pasta of your choice; fry up some chopped onions and whole chestnut mushrooms in a little olive oil. Once cooked, drain the pasta and stir everything together adding salt as desired. Add chopped parsley and cherry tomatoes, some seeds. Eat.