Thick Base Vegan Pizza!

Thick Base Vegan Pizza 

(Serves 1)

Ingredients:

150g self raising flour 

2 tbsp salsa

1 stick celery

1 finely grated carrot

1 fresh tomato

In a bowl mix the flour and water until a sticky dough forms, spread out on a tin foiled baking sheet and grill in the oven for 10 minutes at 200 degrees celsius, flip and add the salsa and toppings then grill for another 10 minutes, serve! 

Simple Thin Crust Pizza

Simple Thin Crust Pizza

(Serves 1-2)

Ingredients:

150g flour (plain wheat or gf)

50ml water

2 tbsp tomato purée 

1 tsp mixed herbs

12 cherry tomatoes

1 handful spinach

Preheat oven to 200 degrees celsius. In a bowl add the flour and gradually add the water mixing well until a dough ball forms, use your hand to help form the dough and place on a floured surface. Using a rolling pin roll out until a large thin base forms. Dust some flour onto a baking tray lined with baking parchment and place the base on top, bake in the oven for about 5 minutes, meanwhile chop the cherry tomatoes in halves and mix the tomato purée with a tbsp of water and the mix herbs. Take the base out the oven and using the back of a spoon spread the tomato sauce all over the base leaving about an inch as the crust. Then top with the spinach leaves and cherry tomato halves, bake in the oven for 10-15 minutes and serve with a crunchy salad! 

Marmite Spaghetti

Marmite Spaghetti 

(Serves 1)

Ingredients:

150g spaghetti 

1 handful spinach 

2 tsp marmite or nutritional yeast 

Boil the kettle and pour into a pan, bring to the boil and add the spaghetti, cook for about 10-12 minutes, drain and stir in the spinach and marmite, serve! 

Sweet Potato Pasta Bake

Sweet Potato Pasta Bake

(Serves 2-4)

Ingredients:

200g pasta

1 large sweet potato 

3 carrots

1 courgette

3 tsp bouillon 

1 handful spinach 

Boil the kettle and add the water to a pan, bring to the boil and add the sweet potato either whole or just chopped in half (leaving the skin on to prevent nutrient loss). Boil until really soft (about 30 min depending on size), meanwhile chop the carrots and courgette into small pieces. Once the potatoes are almost cooked add the pasta, carrots and courgette, then when the potato is cooked take it out of the pan, cool and peel off the skin. Mash and add some of the cooking water if needed. Then once the pasta & veg is cooked (10-12 min)  drain, saving the water. Place back in the pan and add the bouillon, spinach, mashed potato and veg juices, mix together then pour into a dish. Place in the oven under the grill and cook until the top is crispy (about 10-15 min), take out and serve! 

Watch the video here: http://youtu.be/xtxckejWFr0

Fruit Platter

Fruit Platter

(Serves 1)

Ingredients:

1 mango (feels soft when ripe)

6 strawberries 

1 bunch grapes

Slice the mango down each side of the stone, on each half slice criss cross and pop outwards (see photo). Display on a cute fruit board or on a plate, enjoy! 

Blueberry Nectar Pancakes!

Fluffy Blueberry Nectar Pancakes

(Serves 1-2)

Ingredients:

150g self raising flour

150ml soya milk 

100ml water 

1 handful blueberries

1 tbsp coconut nectar

In a bowl mix the flour, water and soya milk. In a ceramic frying pan on medium heat pour the mixture into medium sized rounds. Cook, flip, cook and display topped with coconut nectar and blueberries, delicious! 

Marmite Pasta Salad

Marmite Pasta Salad

(Serves 1)

Ingredients:

130g Italian penne or corn pasta

1 tsp marmite

1 carrot

2 hand fulls mixed salad leaves

Black pepper to taste 

Boil the kettle with about 4 cups of water and add to a pan, bring to the boil and add the pasta, cook for 12 minutes. Meanwhile, finely grate the carrot and wash the salad, add to your bowl. Once the pasta's cooked drain and stir in the marmite, pour on top of the salad and top with black pepper. Delicious.