Here is a salad that will take on 15 minutes to throw together, offering excellent health benefits and the satifying crunch factor. 1 small head of savoy cabbage, shredded 1 cup of frozen corn, thawed and drained 2 spring onions, sliced fineky lengthways Sprouts (I used beetroot and onion seed sprouts) Cashew nuts, lightly...
Author: Donovan Jeffery
Vegan Bologhnaise
This is perfect choice for meatless monday, and no-one will even notice this is vegan. Serves 6 to 8 Ingredients 6 large ripe tomatoes 4 large portabello mushrooms 3 cloves of garlic 1 teaspoon of coconut oil 1 large brown/ yellow onion 1 teaspoon of ground coriander 1 teaspoon of sweet paprika 1 teaspoon...
Bean Chili (vegan)
Did you know thatĀ beans are a low fat, high energy food? Pretty perfect then, right? I add beans to salads, tortillas and soup. But a bean chili is my favourite way to eat them. Serves 6-8 Ingredients: 1.5 (375ml) cups of dried black beans, soaked overnight 8 medium ripe vine tomatoes 1 red pepper,...
Vegetable Pakora’s
Craving something crispy? These pakora’s will do the trick. Serves 4 as a side dish to a big salad, or a pot of soup. Ingredients 2 medium brown onions, halved and then sliced finely 2 medium potatoes 2 large carrots 125ml of stoneground unbleached flour/ or 125ml chickpea flour to make it glutenfree 1...
Lentil Shepard’s Pie (Vegan)
Lentil sheperds pie is winter foodporn. Comfort food of the highest order. Here is my version that is meat free, gluten free, grain free, dairy free, low in fat, and stuffed with nutrients (five different veggies), Ā protein and fibre! Serves 4-6 Ingredients: 1.5 cups (375ml) of dry green or brown lentils (I used brown)...