Roasted Squash Tart by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.Serves 6-8Good for: Lunch DinnerIngredientsPastry: 150g / 1 1⁄2 cups oats...
Tofu vegetable rice by Nitu Bajekal. nitubajekal.com Serves 4Good for: Lunch DinnerTime: 20 mins Ingredients 2 cups (about 250g) of mixed frozen or fresh veg (beans, peas, carrots, corn) 1 block of tofu cut into small 1cm cubes 1 large red onion 6 medium sized cloves...
Tahini-Roasted Broccoli and Cauliflowerby Zoe Hill, www.eatingvegetables.com This will keep in a sealed, refrigerated container for up to 5 days. It can be prepared in advance to add to salads and packed lunches and can be eaten cold or reheated. Tahini is a rich...
Green lentil and pineapple stew From A Kitchen Fairytale by Iida van der Byl-Knoefel, Hammersmith Books, November 2018 Portions 4 Good for: Dinner Time: 30 mins - 1 hour Ingredients 1 cup green lentils, rinsed and soaked overnight if required 5 cups filtered water 1...
Rice and tofu scrambleExcellent for using up yesterday’s rice!Portions 2Good for: Lunch, DinnerTime: Less than 30 minsIngredients 2 cups of cooked brown rice 4 tsp capers 300g silken tofu, drained 2 cups of fresh spinach or kale, chopped Black pepper 2 tsp fresh lemon...