Beans · Dips and sauce · Share with friends · vegetarian

Miso-Mozzarella Butter-Beany-Burger

Someone say BBQ? 110 kcal  8 x   Flavours: 10g grated ginger, 1 garlic clove, 1 ½ tbsp. miso paste, 1 tbsp yeast flakes (can be left out), some red chilli (to taste), S/P Bulk: 150g grated carrot, 1 medium red onion, 2 tins butter beans (~ total drained weight of 480g), 100g chestnut mushrooms,… Continue reading Miso-Mozzarella Butter-Beany-Burger

Dips and sauce · vegan

Miso-Couscous topped Mushroom with Cranberry-Balsamic Sauce

Just simply beautiful 230 kcal      VE   Flavours: 1 ½ tbsp miso paste, 1.5 tbsp cranberry sauce, ¾ tsp balsamic vinegar, 1 tsp lemon juice, ½ tsp ginger powder, pinch of garlic powder, some sesame oil, S/P Bulk: 4 Portobello/large flat mushrooms, 50g giant couscous Jazzy: Top with vegetarian or vegan parmesan and use… Continue reading Miso-Couscous topped Mushroom with Cranberry-Balsamic Sauce

Dips and sauce · Share with friends · Tofu · vegetarian

Baked tofu and tzatziki

Miso meets tzatziki 294 kcal     Flavours: 1 garlic clove, 1-2 tsp lemon juice, 4 tbsp miso paste, ½ tsp dried oregano, ¼ tsp dried mint, 1 tsp olive oil, S/P Bulk: 400g firm tofu, 150g Greek yoghurt*, 1 cucumber, some black olives Jazzy: use fresh mint, oregano, juice of a lemon and a dash… Continue reading Baked tofu and tzatziki

Dips and sauce · vegetarian

Baked sweet potato rosti with poached egg and blueberry-thyme sauce

Rich, blueberry deliciousness 284 kcal     Flavours: 1 tsp paprika, 1 tsp balsamic vinegar, ½ tsp lemon juice, 1 tsp dried thyme, S/P, sprinkle cayenne pepper Bulk: 400g sweet potato (grated), 2 large eggs, 100g blueberry Jazzy: use fresh thyme and freshly squeezed lemon juice Lets cook: Preheat the oven to 220oC. Peel and grate… Continue reading Baked sweet potato rosti with poached egg and blueberry-thyme sauce

Dips and sauce · Tofu · vegan

A most British vegan fish ‘n’ chips

Beware: seagull thieves 318 kcal        VE   Flavours: 1 ½ tsp lemon juice, 2 tbsp malt vinegar, ½ tsp turmeric, S/P Bulk: 200g firm or extra firm tofu, 300g new/baby potatoes, 150g frozen peas, 1 slice of bread, ½ sheet of nori, some soya milk, some plain white flour, S/P Jazzy: serve with your… Continue reading A most British vegan fish ‘n’ chips