roasted veg and haloumi skewers

also perfect for veggies at a bbq!

what you need;
-skewers
-red onion, courgette, peppers, haloumi cheese.
-tomato puree, olive oil, balsamic vinegar, chilli powder, paprika, salt and pepper.
serve with;
salad leaves, cherry tomatoes, beetroot, bulgar wheat (or cous cous or quinoa)

what to do;
1. chop the veg and cheese into chunks and spike onto skewers
2. mix puree, oil, vinegar, chilli, paprika, salt and pepper into paste according to taste
3. 'paint' the skewers with the paste
4. bake uncovered in oven on 220 degrees for 30 mins (or bbq until looking tasty)
5. serve with your salad and some cooked bulgar wheat
6. EAT

tips
1. sub whatever veg you think you'll like
2. add a veg stock cube when cooking bulgar wheat for better flavour
3. if cooking on barbeque its still safe to eat if undercooked so no need to worry, just try not to burn it to a crisp too much!

Tree Hugger's Mushroom Pasta (vegan)

If you like deep wholesome earthy flavours then this meal tastes like... erm the forest.

stuff you need;
large portabella mushrooms
chestnut mushrooms
dried porcini mushrooms
chestnuts (ready cooked)
wholewheat pasta
red onion
spinach
fresh rosemary
-decide quantities depending on number of servings and how hungry you are

what to do;
1. oven on 200 degrees
2. put porcini mushrooms in jug with half a veg stock cube, pour in about 150ml boiling water.
3. chop chestnut mushrooms and chestnuts into halves and scatter in baking tray
4. place whole portabella mushrooms on top and season with salt and pepper
5. pour over the porcini mushrooms including the water then sprinkle generously with rosemary
6. cover tray with foil, stick it in the oven for 25 mins
7. cook pasta, add chopped red onion halfway through, stir in spinach at end to wilt
8. serve pasta on plate, top with mushroom and chestnut mixture, sit the portabella in middle
9. EAT

new potato and butter bean salad (vegan)

tasty, filling and fresh summer salad.  you cant really get this one wrong either, it's so easy and quick.
you'll need;
baby new potatoes
canned butter beans
cherry tomatoes
cucumber
lettuce/ any salad leaves
virgin olive oil, cracked pepper, sea salt

what to do;
1. cut potatoes into halves or bite size chunks and boil for 10 mins
2. lightly fry the butter beans with salt and pepper for 2 mins
3. slice up your salad
4. arrange on plate, drizzle with olive oil and season
5. EAT

veggie toad in the hole

using veggie sausages and vegetarian gravy. serves 2-3
ingredients;
6 vegetarian sausages (try quorn, cauldron or supermarket own),
1 egg, plain flour, oat milk, english mustard, salt and pepper.
serve with peas, carrots and beetroot and vegetarian gravy.

what do do;
1. heat oven on 220 degrees
2. put cooking oil in baking tin and heat in oven
3. mix in a bowl- 1 egg, 150ml milk, 150g of flour, splodge of mustard, salt and pepper
4. whisk until smooth
5. remove hot tin from oven, drop in sausages, pour batter mix all over, cook for 25-30 mins
6. serve with your veg and gravy
7. EAT

tips;
- non dairy milk works great for batter, try oat milk, rice milk or soya milk.
- save the water after steaming/boiling your veg to make your gravy (extra bonus goodness!)
- obviously you can serve with whatever veg you prefer

simple avocado and beetroot (vegan)

How easy can a tasty, nutritious meal be?
Ingredients;
quinoa
bulgar wheat
avocado
baby beetroot

what to do;
1. boil some water in a pan, add a bit of veg stock cube according to taste and quantity.
2. turn heat down to medium then add quinoa and bulgar wheat, mix together and cook for about 10 mins until soft but still firm
3. heap onto plate
4. arrange sliced avocado and beetroot using your creative artistry
5. EAT

easy veg pasta bake

ingredients;

pasta shells (any type you like)
chopped tomatoes (2 tins)
tomato puree
2 peppers- 1 red, 1 green
1 onion
mixed herbs (dried or fresh)
cheese
cherry tomatoes

what to do;
1. stick the oven on about 200, part boil the pasta for 2 mins
2. fill a baking dish with the pasta covering the bottom
3. chop the peppers and onion and throw them in too
4. pour over the chopped tomatoes and a splodge of puree to thicken a bit
5. sprinkle in herbs - as much as you like and a little bit of salt and pepper
6. mix about a bit - make sure all pasta covered
7. top with grated cheese and plonk some cherry tomatoes on the top

8. in the oven for about 25 mins or until cheese is melted and cherry tomatoes have wrinkled up a bit
9. EAT IT

alternatives;
1. leave cheese out for vegan or lower calorie option.
2. add or swap pretty much any veg you like