Colourful vegan options
Red Lentil Soup
One medium onion
2 cloves garlic
2 bay leaves
3cm peeled and grated fresh ginger
1 teaspoon of cinnamon
1 teaspoon of cumin
Vegetable stock (approx 6 cups)
1/4 teaspoon of Himalayan salt
Pinch of ground black pepper

3 cups of red lentils (soaked overnight)
Handful of chopped coriander
Sauté onion, garlic and ginger until golden
Add lentils and pour over vegetable stock
Add seasoning (herbs, salt, pepper and bay leaves)
Bring to boil and then simmer for 20 minutes
Add coriander, stir in until soft
Serve hot
Vegetable Teppanyaki
Carrots – two medium-large
Courgette – 1 or more if you like
White cabbage – 1/4 of a medium size
Spring onions – 4
Onion – 1 white
Rice wine vinegar – 1 tablespoon
Mirin sauce – 2 teaspoons
Soya sauce dark (or tamari) – 1 tablespoon
Sesame oil – 2 tablespoons
Sea salt – pinch
Sesame seeds – 1 tablespoon
Cook all vegetables on high heat in the sesame oil until they are golden brown.
Mix the rice wine vinegar, mirin and soya sauce together and then pour evenly over the vegetables and stir in. Cook for a further couple of minutes.
Make sure vegetables are still crispy and not overcooked.
Add a pinch of sea salt and decorate with the sesame seeds.
This is great on its own, over rice, next to noodles or personally I love them over a green salad base.
Mixed Seed and Oat Bar
2 cups of wholegrain oats
1/2 cup of hemp seeds
1/2 cup of chia seeds
1/2 cup of sunflower seeds
1 cup of ground flaxseeds
1/2 cup of maple syrup
1/2 cup of peanut butter
2 tablespoons of coconut oil
A few seed from a vanilla pod (or 1 teaspoon of vanilla essence)
Mix all together
Press into a paper-lined Pyrex
Put in freezer for an hour
Cut into slices (makes 12 good slices)
Serve cold from freezer
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