My first recipe from Vegan Eats World and its a winner! So tasty. Not enough to serve four though - it did two hungry walkers just nicely. If I make it again I think a final drizzle of truffle oil would really set it off!
Looking forward to cooking more from this lovely book.
Everyone has their own favourite way of making scrambled tofu. Mine is to fry it up with nutritional yeast, turmeric, spinach and hot sauce. Yummy! Here it is served with some baked sweet potato and tenderstem broccoli. A really tasty dinner!
Another variation on the theme of happiness soup and jealousy soup. Pick a good vegan pesto of your choice. If it has chilli in, you can reduce or omit the chilli flakes.
Cook 100g of basmati rice, a diced onion, a diced red pepper and a pinch of chilli flakes in a litre of stock. When the rice is nearly cooked, stir in three chopped fresh tomatoes, a squeeze of tomato puree and a tbsp of red pesto. Stir and finish cooking the rice. You could probably use a small tin of chopped tomatoes if you don't have fresh ones to hand.
Before you turn your nose up or say ewwww, just hear me out. This was originally based on a Gillian McKeith recipe, scary I know, but I made it super tasty. Simply dice three leeks and a medium turnip and cook in about a litre of stock. Add herbs of your choice, blend and season with loads of black pepper. Serve with a dollop of brown sauce stirred in! Yes, really!!
