Week 5 – Sunday Recipes
Vegan rice pudding
Serves 6 Ingredients 8oz / 225g / 1 cup arborio rice 1 vanilla pod (split) 1 tbsp (or to taste) rice syrup or maple syrup Pinch of salt 2.75 pints / 1.6 litres / 7 cups almond milk To serve Raspberries and blackberries. Preparation method 1 Put all the ingredients...
Eggs on top
Serves 2 Ingredients 1 large potato, peeled and diced 2 tsps olive oil Freshly ground black pepper ½ tsp chilli powder (optional) ½ yellow pepper, chopped 4 spring onions, chopped 4oz / 115g / ½ cup chestnut mushrooms, sliced 2 tomatoes, diced 2 tablespoons cheddar...
Fruity Yogurt Shake
Serves 1 Ingredients 8oz (½ large pot) low fat live yogurt 1 banana 1 tsp honey 1 tbsp milled flax seeds Preparation method 1 Put all the ingredients in a blender and process until smooth. If you prefer a different fruit, use it instead of the banana. Pear, mango and...
Fishcakes with sweet potato
Ingredients 1 Large Sweet Potato 1 cup quinoa 418g tinned wild red salmon 1 tsp chilli flakes 1 handful fresh parsley chopped 1 handful coriander chopped 1 handful chives chopped 3 spring onions chopped zest of lemon 1 egg 2 tbsp coconut oil Preparation method 1...
Asparagus Frittata
Serves 4 Ingredients 6 eggs 1 parsnip kale 1 red onion 10 asparagus 1 brocoli vegetable stock handful of parsley Preparation method 1 Dry Fry parsnip and red onion and add kale and asparagus. 2 Add the egg mixture in a large frying pan with salt, pepper and parsley...