Guest recipes with Farah Shammas

Simple vegan mains

 Cream of Broccoli Soup

1 large head of broccoli

4 stalks of celery

2 cloves of garlic

1 large white onion

1 tablespoon of olive oil

1/2 teaspoon of Himalayan salt

Pinch of ground black pepper

5 cups of vegetable stock

1 cup of coconut milk (from a can)

 

Sauté garlic and onion until soft

Add celery and cook for a further two minutes

Add broccoli and cook for a further five minutes

Pour over vegetable stock and add seasoning

Bring to boil and then simmer for 15 minutes

Blend until smooth in blender or food processor

Add coconut milk

Reheat and serve hot

 

Mediterranean Chickpea and potato stew

Onion

3 large garlic cloves, finely chopped

Carrots

One large zucchini ball or 2 regular

4 mushrooms

1/4 cabbage head

1 cup of vegetable stock

1/2 teaspoon of group pepper

1/4 teaspoon of sea salt

1 tin of chick peas

1/4 cup of white wine (or rose)

1 teaspoon Cumin

1 tablespoon Oregano

1 teaspoon Basil

1 teaspoon Parsley

1/2 teaspoon Thyme

1/4 teaspoon Garlic granules

Optional vegan meat balls

 

Lightly fry all ingredients, add seasonings

 

Chickpea and Oat burgers

1 can of drained chickpeas

1 medium white onion, chopped

4 cloves of garlic

5 tablespoons of coconut milk (from a carton)

1 cup of steamed kale

1 teaspoon of dried basil

2 tablespoons of ground pecan nuts

1 tablespoon of ground flaxseeds

1 cup of wellcooked brown rice

1 cup of whole oats

Pinch of Himalayan salt

Pinch of ground black pepper

 

Blend garlic and onion into a thick, smooth paste

Add the cooked kale and blend in.

Mix all ingredients together in a bowl including the onion garlic kale paste

Make into burger patties

Place on baking paper

Cook for 20 minutes at 160 degrees in the oven

 

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