Classic Stir Fry

Ingredients:

• 4 carrots
• 16 long stemmed broccoli
• Coconut oil
• 2-3 cm slice of purple cabbage
• 24 chestnut mushrooms
• 2 red peppers
• 300gr noodles
• 1 bag of spinach
• 3 tbsp tamari
• 3 tbsp tahini
• juice of 3 lemons
• 3 tbsp dried mixed herbs

Method:

1. Peel the carrots and slice them into round pieces
2. Chop the broccoli into three long segments
3. Place the carrots and broccoli into a large wok with 2 tsbp coconut oil.
4. Cook on a medium to high heat.
5. Slice the cabbage into thin threads, the mushrooms into quarters and the red pepper into small cubes.
6. Cook them with the carrots and broccoli.
7. Cook the noodles.
8. Once the noodles are nearly cooked, put the spinach into the stir fry with the tamari, tahini, lemon juice, herbs and salt.
9. Drain the noodles and add to the stir fry.

Bannofee pie

Ingredients:

First layer:

• 70gr pecans
• 100gr almonds
• 2 tsp almond butter
• 2 tsp raw honey
• 2 medjool dates

Middle layer:

• 2 very ripe bananas
• 2 tbsp almond butter

Top Layer:

• 6 almond dates pitted
• 4 tbsp almond butter
• 1 overripe banana
• 1 banana for layering

Method:

First Layer

1. Place the nuts in a food processor and blend into a smooth crumble.
2. Add the almond butter, honey and dates and blend again.
3. Once it's nice and sticky, stop blending and fill two glasses with the mixture, pressing it down firmly to set.

Middle Layer:

1. Place the bananas and almond butter into the food processor and blend it until smooth.
2. Put it on top of the nutty mixture in the glass.
3. Place in the freezer for 20 min to set.

Top layer:

1. Place all ingredients in a food processor and blend into a smooth mixture.
2. After 20 min remove the glasses from the freezer and put the banana slices for layering over the mixture before adding the caramel layer.

TIP:

You don't have to use glasses. You can use a cake tin or anything else as well. Glasses just look nicer.

Key Lime Pie

Ingredients:

BASE:

• 2 mugs of almonds
• 30 Medjool dates pitted
• 2 tbsp of coconut oil

MIDDLE:

• 5 ripe avocados (make sure the flesh is really green inside)
• juice of 3 limes
• 225ml maple syrup
• 4 tbsp coconut milk (solid part not liquid part)
• 1 lime to grate

METHOD:

BASE:

1. place the almonds in a food processor and blend into small pieces (not flour)
2. Add the coconut oil and dates to the food processor and blend again till smooth and sticky.
3. Use a spatula to press the mixture into a 20-25cm cake tin. The base should be about 2-3 cm thick. Leave the base to one side.

MIDDLE:

1. Scoop the flesh out of the avocados, discard the stone and place in the food processor.
2. Add lime juice, maple syrup and coconut milk and blend till smooth and creamy.
3. Pour the mix onto the base and place it in the freezer to set for about 1,5 hrs.
4. Take it out of the freezer. Grate the zest of the remaining lime over the pie.

Banana ice cream

Ingredients:

• 8 very large ripe bananas (1.3 kg)

Method:

1. Peel the banana and chop into very thin slices.
2. Place the slices into the freezer for at least 6 hrs.
3. Remove banana from freezer and allow to warm up for 5 min.
4. Put bananas in a blender and blend for 2 min or so until smooth.
5. Enjoy!

Spiced Beef & Lentil Bolognese AI

Ingredients: 25% fat beef mince, 1 tin of brown or green lentils (drained), 1 tin of chopped tomatoes, onion/garlic (if affordable), and your choice of spices (chili powder, cumin, or even a splash of soy sauce for depth)

How to do it:

1. Brown the beef mince. If you follow the fat-removal trick mentioned earlier, let it cool and scrape off the solidified fat.
2. Add your onions, garlic, and spices.
3. Add the tin of chopped tomatoes and the drained tin of lentils.
4. Let it simmer for 15–20 minutes.

Spiced Sweet Potato Stew

 

Ingredients:

• 3 sweet potatoes (600gr)
• 1 red pepper
• 2 cans (400gr) of chopped tomatoes
• 2 garlic cloves
• 2 tsp chilli powder
• 2 tsp cumin powder
• 2 tsp coriander powder
• 1 tbsp miso paste
• 1 can (400gr) black beans
• salt
• pepper
• 250 gr coconut or Greek full fat yoghurt (optional)

Method:

1. Peel the potatoes and chop them into 2cm pieces
2. Chop the red pepper into pieces of the same size. Discart seeds and ribs
3. Put the potatoes and pepper into a large pan with the chopped tomatoes and 600ml boiling water. Bring to the boil.
4. Add garlic, chilli powder, cumin powder, coriander powder, miso paste, salt and pepper.
5. Reduce heat to simmer and put lid on the pan. Cook for about 1 hour. Stir every 5 min.
6. Add the black beans and yoghurt if using.
7. Serve with rice.

Heinz Chip Shop curry sauce

 

Combine and simmer these ingredients until thickened:

• 170g Tomato Purée
• 250ml Water
• 3 tbsp White Sugar
• 3 tbsp Spirit Vinegar
• 2 tbsp Smooth Apple Purée
• 1.5 tbsp Mild Curry Powder (coriander, turmeric, cumin, fenugreek)
• 1 tsp Soy Sauce
• 1 tsp Cornflour (mixed with water to thicken)