Easy Toor Dal

2 cups toor dal 2 cups water 2 cloves garlic, chopped thumb sized knob of ginger, chopped 1 onion, chopped 1 bunch of coriander 1 red chilli 1½ tsp black mustard seeds 2 tsp garam masala 1 tsp paprika 300g tinned tomatoes juice of ½ a lime Thoroughly wash then soak the dal in 2…

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Calzone

Pack your calzone (folded pizza) with any number of fillings! Grilled portobello mushrooms, spinach and feta, leftover broccoli and blue cheese, sun-dried tomato, mozzarella and spinach….. Makes 4 large calzone 2 tspns active yeast 1&1/2 cups luke warm water 1 tsp sugar 1 tsp salt 1 tblspn olive oil 3 cups flour Place all the…

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Quinoa, Cranberry and Walnut Salad with Ume Plum Vinaigrette

Recipe by Megan Priscott from Red Kitchen 1½ cups quinoa (I use a mix of brown and white) 1 cup chopped parsley 1 cup toasted walnuts 1 cup dried cranberries 1 cup spring onions chopped cracked Black pepper Dressing 40ml olive oil 20ml sesame oil 20ml ume plum vinegar 10ml rice wine vinegar 30ml pomegranate…

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Zucchini Ricotta cakes

  These are also great with corn, grated pumpkin, baby spinach or any number of vegetables. Delicious cold but also just as good cold for a picnic or in lunchboxes. 1 onion 1-2 cloves garlic 500g ricotta 100g feta 2 eggs 3 cups grated zucchini 1 cup breadcrumbs Fresh herbs (I used basil, but dill…

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Vegetable Bolognaise

        Serves 4-6 1 onion 2 cloves garlic 1 carrot 1 celery stalk 1 tsp dried oregano 1 tbsp capers 3 sundried tomatoes ¾ cup red lentils bay leaf ¼ cup red wine 1 tin (400g) chopped tomatoes 2 tbsp tomato paste salt & pepper 1 tsp brown sugar Place 1 clove…

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Polenta and Mozzarella Balls

2 cups of good quality vegetable stock 2 cups milk 250g instant polenta* 1 cup grated Parmesan salt oil baby mozzarella balls (Ciliegine**) Bring the milk and stock to a simmer, then carefully whisk in the polenta. Stir continuously for 2–3 minutes until thick. Stir in the Parmesan and check for seasoning. Depending on the…

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Zucchini & Quinoa Fritters

½ cup quinoa 4 cups zucchini, grated (approximately 2-3 zucchini) ½ onion, finely chopped 2 small eggs ½ cup fresh herbs (I used fresh oregano and Italian parsley, but basil, chives or coriander would also work well) salt and pepper oil Rinse the quinoa and then cook by adding it to 1½ cups of boiling…

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Broccoli Pasta

2 cups vegetable stock 1 head of broccoli, cut into florets ½ onion 2 garlic cloves ½ cup grated Parmesan 1 tbsp pine nuts, toasted handful of basil (or 1 tbsp basil pesto) 200g dry spaghetti 25g butter 50g bread extra virgin olive oil Firstly make the garlic croutons by gently melting the butter in…

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Blood Orange, Avocado and Summer Squash (vegan and gluten free)

This delicious recipe is by Katie Silcock, head chef at Revolve Cafe at the Avantidrome Complex just outside Cambridge. 6 portions Time 10 minutes Ingredients 3 blood oranges 3 ripe avocados 6 summer squash (courgette) 1 cup whole natural almonds ¼ cup basil ½ cup pitted Medjool dates 1 red chilli, thinly sliced 3 tbsp…

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