vegetable sushi

Sushi is not that hard to make.....honestly!

what you'll need;

sushi rice

seaweed sheets

vegetables you can cut into long strips eg. carrot, cucumber, peppers

bamboo rolling mat

soy sauce, wasabi paste, soy sauce

what to do;

1. cook the rice and then leave to cool

2. set seaweed sheet on top of bamboo rolling mat

3. spread thin layer of rice onto seaweed leaving gap at top and botom

4. place strips of vegetables in line across middle

5. fold bamboo over and roll forward holding firm (a bit like rolling a cigarette roll up)

6. roll into a cylinder ensuring seaweed 'sticks' and then cut slices with sharp knife

7. As sides for flavour prepare pickled ginger, wasabi and dark soy

8. EAT

Related articles

• Roll Your Own: Sushi
• The History of Sushi
• i love sushi

fresh chilli udon noodles

lets not complicate things- noodles, veg, 5 mins, eat.

get this ready;
Udon noodles
peppers, carrots, red onion
sliced red chilli
salt and pepper

now do this;
1. heat oil in wok
2. throw everything in wok
3. stir fry for 5 mins
4. get it on a plate
5. EAT

Related articles

• roast marinated tofu on noodles (vegan)

roast marinated tofu on noodles (vegan)

you'll need;
firm tofu
for marinade- dark soy sauce, tomato puree, chilli, sugar, cinamon, white vinegar (rice, cider or wine)
noodles
carrot, pak choi, red pepper

do this;
1. pre heat oven on 200
2. slice tofu into large chunks (i like cauldron tofu)
3. mix marinade being sure to only use a small splash of vinegar
4. smother tofu with the marinade and place in roasting dish. roast for 30 mins.
5. stir fry the noodles and veg with a pinch of salt and pepper
6. to serve carefully place tofu on bed of noodles
7. EAT

creamy lemon pepper veg pasta (vegan)

quick and easy. healthy and tasty.

ingredients;
pasta (of your choice)
brocolli, sliced green beans, spinach, red pepper
lemon
ground black peppercorns
fenugreek powder
cream alternative (alpro is good)

how to make it;
1. boil the pasta
2. when pasta is half cooked throw in the veg
3. when cooked to liking drain remaining water away
4. add plenty of pepper, large pinch of fenugreek, squeeze in juice of lemon.
5. pour in carton of cream (usually 100ml) and stir everything through.
6. serve up and EAT

creamy mushroom and spinach pasta (vegan)

this can be rustled up in about 15 minutes.

quicker, healthier, tastier and cheaper than any fast food takeaway in existence!

what to use;

tricolore pasta

mushrooms

firm tofu

frozen spinach (or fresh obviously if you prefer)

dairy free cream (alpro or oatly are good)

lemon

oregano and coriander (or herbs of your choice)

what to do;

1. get the pasta on the go

2. slice mushrooms, cut tofu into chunks, fry in olive oil on medium heat

3. throw in plenty of herbs, squeeze in lemon juice, bit of salt and pepper

4. when pasta cooked keep very small amount of water in pan and add spinach until thawed/wilted

5. tip mushrooms and tofu in with the pasta 

6. stir everything together with a big glug of the cream and plate it up

7. EAT

spicy stuffed peppers (vegan)

get the following ready;
peppers
long grain rice (with wild rice if poss)
chopped garlic
finely chop fresh chilli (1 or 2 depending how hot you like)
grated root ginger
finely chop 1 onion
1 carrot
1 courgette
grind a large pinch of cumin seed
grind a larch pinch coriander seed
coriander leaves (fresh or dried)

what to do;
1. heat oven to 200
2. cook the rice
3. lightly fry garlic, onion, chilli, ginger, cumin and coriander seed for 2 mins then add to rice.
4. Grate carrot and courgette into the rice and mix together
5. slice the tops off your peppers and remove seeds from inside
6. stuff peppers with mix mixture and put tops back on
7. stand peppers in oven dish, pour a bit of water into dish, bake for 30 mins.
8. serve with salad and maybe a few chips
9. EAT

Stuffed jacket tatties (vegan)

What you need;
Potatoes suitable for jackets (I like Maris piper)
Red pepper (diced)
Courgette (diced)
Garlic
Margarine

Now do this;
1. Heat oven to 200
2. Brush potato skins with seasoned olive oil and bake in oven for an hour
3. Lightly fry garlic, red pepper and courgette for 2-3 mins
4. Remove potatoes from oven, slice in half and scoop out most of soft insides leaving skins intact.
5. Roughly mash potato with small amount of margarine and the pepper, courgette and garlic. Scoop the mixture back into potato skins, pack plenty in.
6. Stick back in oven for 10 mins
7. Serve with veg or salad
8. Eat

Chunky mushroom pie

Tasty, filling wholesome food. Who says veggie food is bland? No chance!

You will need;
Pie dish/pudding dish/large ramekin,
Chestnut mushrooms
Quorn chicken style pieces
Onion
Broccoli
Herbs of choice (I used parsley, thyme and coriander)
Garlic
Salt and pepper
Ready to roll puff pastry
Dairy free cream (oatly or alpro)

What to do;
1. Heat oven on 190
2. Lightly fry onion, garlic, mushroom, quorn and broccoli in a pan. Few minutes only, don't over do it.
3. Add plenty of fresh and/or dry herbs. Be generous. Add salt and pepper.
4. Stir in a glug of dairy free cream (oatly or alpro are good)
5. Roll pastry out and line pie dishes, dust inside of pie dish with flour first
6. Fill dishes with filling, cram plenty in.
7. Roll more pastry to make pie tops, crimp together around edges, make 2 slits in top.
8. Bake in oven for 30 mins then carefully knock pie out of dish. Ouch it's hot!
9. Serve with peas, carrots, green beans and thick veggie gravy.
10. Eat