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

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• 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

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

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