1 425g tin mixed beans, rinsed and drained 1 tbsp cooked sweet corn handful of French beans, cut into 1" pieces bunch fresh chives, snipped 2 tbsp olive oil 1 tbsp white wine vinegar 1 tsp soft brown sugar pinch salt freshly ground black pepper
Method
Boil the French beans in water until cooked. Meanwhile, make the dressing by mixing the olive oil, vinegar, sugar and seasoning together. Toss everything together in a bowl. That's it!
GREEKISH SALAD
Ingredients
2 tbsp olive oil splash cider vinegar ½ tsp salt 1 tsp oregano 2 ripe tomatoes, cut into quarters, then cut the quarters in half half a cucumber, cut into 1½ cm slices, then cut the slices into quarters 2 thin slices onion, chopped small freshly ground black pepper 10 black kalamata olives
Method
Mix the ingredients together and leave to stand for half an hour.
If you like, you can add small pieces of vegan cheese (Redwood Cheezly works well), but it is delicious without it.
Sweet Potato Salad
Ingredients
3 medium sweet potatoes 1 green pepper 2 sticks of celery 3 spring onions 3oz hazelnuts half a walnut size piece of fresh ginger
For the dressing: 4oz organic tofu 2 tbsp olive oil 2 tbsp cider vinegar 1 tbsp lemon juice 1 tbsp dark soya sauce
Method
Boil the sweet potatoes whole in their skins. While they are cooking, finely chop the green pepper, celery sticks and spring onions. Chop the hazelnuts and grate half a walnut size piece of fresh ginger.
When the potatoes are cooked, let them cool a little and then cube them and gently mix with the other ingredients in a bowl.
Blend the tofu, olive oil, cider vinegar, lemon juice and soya sauce until smooth. Gently mix with the potato salad, garnish with parsley and serve.
VEGAN COLESLAW
Ingredients
1 small white cabbage, grated 2 carrots, grated 2 spring onions, finely sliced 2 to 3 tbsp vegan mayonnaise (e.g. Plamil) Freshly ground black pepper
Method
Mix the ingredients thoroughly. Yummy!
CARROT SALAD
Ingredients
2 carrots, grated juice of ½ orange handful pine kernals
Method
First of all, gently grill the pine kernals until golden brown. Then put in a bowl with the carrots and the orange juice, toss together and season to taste.
That's it!
RICE SALAD
Ingredients
cooked rice ¼ - ½ red pepper, diced 1" cucumber, diced 1 - 2 spring onions, finely chopped 4 or 5 cherry tomatoes, halved handful salted peanuts slug of olive oil dash of white wine or cider vinegar
Method
Mix all the ingredients together. Season to taste. That's it!
SAFFRON RICE
Ingredients
2 oz vegan margarine 8 oz basmati rice 4 cardomum pods, crushed 2 oz sugar dissolved in 1 pint water ½ tsp saffron threads soaked in a teacup of warm water 2 oz pine kernals 1 oz finely chopped pistachio nuts
Method
Melt the margarine in a large saucepan over gentle heat. Add the rice and stir for about 2 minutes. Add the cardomum pods and sweetened water, which should amply cover the rice. Add the soaked saffron, stir well and bring to the boil. Cover and simmer gently for ten minutes, or until the rice is almost tender.
Add the pine kernels and cook for a further 5 minutes until the rice is completely cooked through and tender.
Remove it from the heat and allow it to stand, covered, for 2-3 minutes, then fluff it up and serve it sprinkled with the chopped pistachios.
SWEETCORN RICE
Ingredients
8oz / 225g basmati rice 8oz / 225g sweetcorn ½oz / 15g vegan margarine 1 onion, peeled and chopped 20 fl oz / 600ml water black pepper
Method
Melt the margarine in a large pan and fry the onion until soft. Add the rice and stir around for 1 minute. Add the sweetcorn and water and season with black pepper, stir well and bring to the boil. Cover and simmer until the liquid has been absorbed and the rice is done.