ingredients

2 cups of nuts( whatever variety you prefer)

2 onions(chopped and cooked)

2 cloves of garlic( chopped)

a variety of  vegetables- peppers, courgettte, mushrooms

1/4 cup of bouillion( or any veg stock)

Method

Use a food processor to blend the nuts or if you dont have a food processor use chopped mixed nuts.

Saute all the vegetables with garlic and onion.

Add to the nuts and blend quickly. Add bouillion and mix with spoon.

Prepare a loat tin( preferrably a rubber one) using Pure soay spread. If using a tin line with grease proof paper.

Pour nut and veg mixture into loaf tin.

Cook in oven at gas mark 7/8 or 200 degrees for 40-50 mins.  If the edges are burning cover with tinfoil.

When the nutroast is cooked, place a plate over the top of the loat tin and ease out gently.

Enjoy with some tomato chutney!

.5kg flour
.2kg sugar
120ml oil
350-400ml soya milk
.1kg cocoa

Mix soya milk, sugar, flour, cocoa and oil well. Pour into a  cake form lined with margarine and wholemeal flour.
Bake at 180C for 25 mins

Filling ingredients;

350ml soya milk
1 bag of banana pudding
1 – 2 packs of vegan whipped cream
50-100g sugar

Cook banana pudding with soya milk and sugar and after cooling, pour vegan whipped cream into it, then whisk.
It’s possible to add dark chocolate to this mixture too.

When cake is cool, cut off 1/3 of the cake and crumble it and set aside. Pile up the filling on the remainder and add slices of banana through it. Finish by adding the cake crumble on top.

Brown Basmati Rice
Yellow Pepper
Sundried Tomatoes
Onion
Pinenuts
Tempeh
Mixed seeds (Pumpkin, Sunflower, Sesame)
Sunflower oil

Cook rice in saucepan
Saute pepper and onion in oil
Add pinenuts and seeds
Add tempeh chunks
When brown, take above and add to rice
Add sundried tomatoes and serve

Use dressing instead of tomatoes if preferred

get all the above and whizz in a blender, if it’s too solid, -slowly- add some of the water you cooked the chickers in, taste and add what spice you think is lacking, i like the zingy taste the cider vinegar adds.
will keep for 2-3 days in the fridge.
eat with tortilla chips or on bread or whatever you’re having yourself.
the original recipe has tahini in it, it’s really good for you but i think it tastes like sellotape so that is why i omit it.

Rice ( basmati or raw)- 2 cups
soaked overnight and cooked chick peas (Channa)- 3/4 to 1 cup
if using canned one use 1 can . I use the canned shtuff.
Coriander seeds- 3 tsp
Mustard seeds- 1 tsp
Ginger – 1 tbsp
Coconut-4 tsp
4 Cardamon pods
2 cloves
1 onion
I clove garlic
Coriander leaves- 3 tsp chopped finely
Salt to taste
Lemon juice
For seasoning

Method

Wash , cook the rice and keep aside.
Grind coconut, coriander seeds, mustard seeds, cardamon pods, cloves and ginger to a coarse powder/paste without adding water.
Heat oil/ghee in a pan add the onion and garlic. When brown add the spice seasoning. Fry for a minute and add channa and coconut to it. Keep in a slow flame for 5 minutes. Add lemon juice, salt and coriander leaves. Remove from fire and add the cooked rice to it. Mix it well and serve hot.