Broccoli Cheese Bake! Gluten free vegan

Broccoli Cheese Bake! Gluten free vegan

An amazing broccoli cheese which is a twist on the typical cauliflower cheese. Made with a super cheesey almond cream sauce. This is so great as a display piece to serve on the table and carve for dinner. 

(Serves 2-4)

Ingredients: 

1 large head broccoli 

200ml Ecomil almond cream 

2 inches soya mature cheese, grated (Tesco)

1/4 tsp garlic powder

1/4 tsp dried oregano 

1 tbsp crushed cashew nuts 

2 medium tomatoes, sliced 

Chop the stalk off the broccoli and save for another recipe. Place the broccoli head on a baking tray lined with baking paper and bake in the oven for 30 minutes on 200℃ until soft. Meanwhile, in a bowl mix the almond cream, cheese, garlic, oregano and cashews. Once the broccoli is cooked pour the cheesey sauce over the top and bake for a further 15 minutes, add the sliced tomatoes over the top and further bake for 15 minutes until golden. Then serve with courgette noodles, spaghetti, roast potatoes or rice. Delicious! 

Broccoli Cheese Bake! Gluten free vegan

Mustard and Basil Chickpea and Broccoli Salad

Mustard and Basil Chickpea and Broccoli Salad

I find I get the most enjoyment out of my food when it takes me a while to munch through it. This lunch is perfect for that, it's full of flavour and has you munching through it for 15 minutes. 

(Serves 1)

Ingredients:

2 mini cucumbers sliced lengthwise 

1/3 can chickpeas

5 medium heads broccoli diced 

1 tsp wholegrain mustard

1/2 tsp basil purée

1 inch soya cheese finely diced 

Add all the ingredients to a lunch box and take to work! Don't forget a fork. This lunch is great to take along with a pot of walnuts and a Granny Smith apple.  

Mustard and Basil Chickpea and Broccoli Salad

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce

A twist on raw hclf eating and cooked style, mixing raw courgette noodles with cooked roasted chickpeas, so so good! And a raw sweet potato and avocado sauce that makes it a perfect creamy fun healthy meal. 

(Serves 1)

Ingredients:

1 can chickpeas

1 tsp curry powder

1 courgette

1 medium sweet potato, diced 

1/2 avocado 

Drain the chickpea aquafaba juices into a blender and place the chickpeas on a lined baking tray, mix in the curry powder and bake in the oven on 200 degrees celcius for 20 minutes. Meanwhile, add the diced sweet potato and avocado to the blender and blend until smooth. Using a spiraliser or julienne peeler turn the courgette into noodles. Mix in the sauce and top with the roasted chickpeas and some fresh basil. Delicious. 

Raw Courgette Noodles & Roasted Chickpeas with a Creamy Sweet Potato Sauce