Guest recipes with Farah Shammas

Winter vegan warmers

Apple and Raisin Bake

3 red apples, peeled and sliced

2 cups of vegan granola

1 cup of wholegrain oats

1 tablespoons of ground flaxseed (optional)

1 cup of raisins

2 tablespoons of ground cinnamon

1/2 teaspoon of iodised salt

2 tablespoons of agave syrup

1/2 cup of coconut milk

 

Cover base of Pyrex with apples

Add salt and some cinnamon

In a separate bowl, mix all other ingredients and then layer the mixture on top of the apple base

Bake at 180C for 25 minutes

Enjoy warm on its own or with vegan ice cream or custard

 

 

Warm Vegetable Salad

4 Romaine lettuce leaves, chopped

2 bunches of fresh spinach, chopped

2 large purple carrots, chopped

1 medium orange carrot, chopped

2 large yellow carrots, chopped

5 oyster mushrooms, chopped

3 spring onions, chopped

2 inches of fresh ginger, grated

2 cloves of garlic, minced

1 cube of vegetable stock with 1/2 glass of water

2 tablespoons of dark soya sauce

1/2 teaspoon of ground black pepper

3 nori sheets, cut in squares

 

Stir fry all ingredients except for nori, then stir in at the end

 

 

Spinach mushroom pasta

500g wholegrain spaghetti

10 button mushrooms, sliced

1 and 1/2 vegetable stock cube

4 bunches of fresh spinach

6 tablespoons of nutritional yeast

3 cups of coconut milk

1 teaspoon of ground black pepper

Salt to taste

 

Boil pasta (we used an extra vegetable stock cube here) until ready and drain

Transfer into Pyrex

Sauté mushrooms for 3 minutes

Add spinach and cook until it wilts

Add to Pyrex

Mix in all other ingredients

Bake for 20 minutes at 180C

Stir and serve

 

 

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