Midweek vegan options

Chickpea Vegan Omelettes

2 cups of whole meal flour
1 can of drained chickpeas
Handful of Swiss chard (chopped)
2 sliced button mushrooms
1/2 teaspoon of turmeric
1 tablespoon of nutritional yeast
2 cups of water
1 cup of chickpea water
Pinch of Himalayan salt
Pinch of pepper
1 tablespoon of olive oil
8 sliced black olives

Mix everything together

Heat a little olive oil brushed on the pan on low heat

Pour batter in and make omelette turning only once

Cook for approx 3 minutes for each omelette (1.5 mins on each side)

Easy Sweetcorn Soup

1 large chopped white onion
2 cloves of garlic, minced
2 tins of sweetcorn
3 medium sweet potatoes, peeled and chopped
2 cups of Vegetable stock
Pinch of salt and pepper
2 chopped spring onions
2 cups of almond milk

Sauté onion and garlic

Add sweet potatoes

Add salt and pepper and stir for five minutes

Add corn and stir for two minutes

Add almond milk and vegetable stock

Simmer for ten minutes

Blend until smooth

Add two tablespoons of sweet corn and spring onions

Vegan ‘Fish’ Pie

For base

1 large onion, chopped
5 garlic cloves, minced
8 medium button mushrooms
3 tablespoons of olive oil
3 sheets of Nori, cut into small pieces
1/2 cup of white wine
1 teaspoon of Himalayan salt
1/2 cup of coconut milk
1 and 1/2 tablespoon of Dijon mustard
2 tablespoons of nutritional yeast
2 tablespoons of capers
1 lemon juice
1 cup of soya milk
2 cups of frozen green peas
1/2 cup of parsley leaves
Pinch of black pepper
For topping
3 large potatoes and 3 large sweet potatoes peeled, boiled and mashed
4 tablespoons of vegan butter
1 cup of soya milk
1/2 cup of coconut milk
1 teaspoon of Dijon mustard
1 tablespoon of nutritional yeast
Pinch of salt and pepper

Sauté the onion in olive oil for ten minutes and add nori sheets.

Next add garlic and mushroom and cook for a further ten minutes

Pour over white wine and simmer for three minutes

Add salt, coconut milk, mustard and nutritional yeast

Add capers and lemon and cook a further for a further two minutes

Add soya milk and mix until creamy

Add peas (defrosted) and parsley

Simmer for two more minutes

Put into Pyrex evenly

For the topping, mix mashed potatoes with the rest of the ingredients until smooth

Cover the base ingredients in the Pyrex with the potatoes topping

Cook in oven for 20 minutes at 180 degrees

Banana Turmeric Shake

4 small overripe bananas
1 teaspoon of ground turmeric
1 tablespoon of ground flaxseeds
1 tablespoon of sesame seeds
1/2 teaspoon of vanilla essence
2-3 Medjool dates
1 cup of vanilla soya milk
2 cups of soya milk
Pinch of sea salt

Blend all together until smooth and enjoy any time of the day!

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