Sunday, 20 April 2014

Broccoli and Potato Bake- vegan- and some Spring sunshine!

This no-frills, kid-friendly bake combines calabrese broccoli with potatoes in a creamy white sauce- a tasty mix that's perfect for lunch or supper, and the topping adds just that little bit of crunch. Contrast it with a crisp, fresh salad with herbs from the garden and a tangy dressing, and your meal is complete. The recipe makes 6-8 servings.

60g calabrese broccoli (about 3 small heads) cut into florets
850g potatoes, thinly sliced (no thicker than 5mm)
2 tabs four-seed sprinkle (equal quantities of ground whole hemp, flax pumpkin seeds and chia seeds)
2 tabs organic porridge oats
4 tabs olive oil
1 litre plant milk (we used soya)
3 rounded tabs plain white flour
3 rounded tabs yeast flakes (aka nutritional yeast)
1 tab soy sauce
1/3 tsp black pepper
1/2-1 tsp seasalt
  • Pre-cook the potatoes by steaming them, (but take care not to get them so soft that they start to disintegrate).
  • In another pan, steam the broccoli until tender.
  • Meanwhile, make the sauce according to the roux method: heat the oil and stir the flour into it before using a balloon whisk to gradually blend in the other ingredients over a medium-low heat. It should thicken into  smooth, glossy sauce.
  • Arrange the veggies in an ovenproof dish.
  • Pour the sauce on top.
  • Scatter with the ground seeds and porridge oats.
  • Bake at 180C, uncovered, for about 25minutes. The top layer of potato should be golden-brown and all the veggies should be tender. 

We've been enjoying some Spring sunshine in the garden this week:
Bright new leaves on the currant bush

Beautiful yellow-blossomed kerria shrub (aka "Bachelor's buttons")

star magnolia

...and finally, pink polyanthus
Wishing you all a very happy Easter!

Saturday, 19 April 2014

Family-Sized Strawberry and Banana Smoothie- vegan

How about some supersized nutrition instead of supersized junk food? Make a jug full of this yummy smoothie and feed your family and friends... smoothie recipes mostly come in amounts that serve one or two people, but here's one that serves 6!

All you need is a blender and these ingredients:
900g strawberries (2 punnets)
50g dried dates (chopped)
3 ripe bananas (peeled and chopped)
2 tabs four-seed sprinkle
1 cup (150ml) soya milk - or your favourite plant milk; almond would probably be great here.