What a way to celebrate a birthday! So many amazing recipes have hit our blog inbox over the past couple of weeks. Our minds are boggled now by sheer deliciousness…..! Its been so hard to pick winners so we’ve changed the rules a little, we’re giving away two more books!! You are all winners really and we will be cooking as many of your amazing recipes as possible.
Here are the lucky three who will be getting a copy of ‘Peace & Parsnips’ very soon (plus two we just had to include for being extra amazing…..):
- 200g dried butter beans, soaked overnight (or 3 tins of pre-cooked butter beans)
- 2 tsp olive oil
- 1 white onion
- 1 carrot
- 2 celery stalks
- 4-6 garlic cloves
- 1 tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tbsp lemon juice
- 1 tbsp + 2 tsp dried oregano
- 1 tsp cinnamon
- Salt & pepper, to taste
- 30g fresh dill
- 200g fresh spinach
- Heat the oven to 180°C / 350°F / Gas Mark 4.
- If you haven’t already pre-cooked the butter beans, put them on to boil in a large pan of water. Leave to simmer for 20-30 minutes – about the same time it takes to prepare the sauce.
- While the beans are cooking, make the sauce. Chop the onion, carrot and celery small, all to a similar size.
- Heat 1 tsp of olive oil in a large frying pan and add these to the pan.
- Cook for 5-10 minutes, or until the onion is translucent. Slice the garlic and add this to the pan, giving it all a good stir.
- Now stir in the chopped tomatoes, tomato purée, lemon juice, 1 tbsp of oregano, cinnamon, salt and pepper. Chop the dill (discarding any thick or tough stalks) and stir this in too.
- Leave the sauce to simmer for 10 minutes.
- While this is cooking, wilt the spinach in a separate pan until there is no water remaining from the leaves.
- You can now assemble the pie. Line the bottom of an oven dish or pie tin with the spinach. Drain the butter beans and stir these into the tomato sauce. Gently pour this over the spinach and level it out. Sprinkle on the rest of the oregano and olive oil.
- Cook on a middle shelf for 30 minutes.
Sweet Treat – Coconut Scones
Janice says: “The most delicious scones ever!” These are low in sugar but sweetened with the super healthy coconut. A ingredient Janice and ourselves can’t get enough of. Janice recommends cutting these scones thick, as they should be (otherwise they’re biscuits) and enjoying them straight from the oven with plenty of coconut oil and home chia seed jam! Sounds truly amazeballs!!!
Find plant-based delights and natural health magic over at Janice’s blog ‘Nourished by Nature’.
8oz/225g self raising flour, preferably organic
2 level teaspoons baking powder
1 ½ oz/40g caster sugar
4 oz /110g soya or sunflower spread
2 oz/55g desiccated coconut
3 or 4 tablespoons plant based milk
1. Heat the oven to 220C/425F/ Gas 7 and lightly grease a baking sheet.
2. The easiest way to make these scones is to add all the dry ingredients to
a food processor and pulse for a few minutes, then add the milk a little at
a time until the mixture comes together,
3. If you don’t have a food processor then put the flour and baking powder into a large bowl. Using your fingertips rub the spread into the flour until it resembles breadcrumbs. Vegan spreads are really soft so run your hands under a cold tap before you start and work quickly to keep the mixture from clumping.
4. Stir in the sugar and coconut then add the milk gradually and mix with a
wooden spoon until the mixture comes together.
5. Turn out onto a floured work surface and pat into a round ¾ inch or 2 cm thick.
6. Cut out 10 scones, I use a heart shaped cookie cutter since I reckon
we could all do with more love in our lives!
7. Brush the tops of the scones with milk and liberally sprinkle coconut on
8. Bake in the oven for 12 to 15 minutes until well risen and nicely browned
Amy is 17! What a rock n roll star!!!! Amy is studying cooking at college and is interested and passionate about cooking all foods. Amy loved trying out vegan food and it shows. We especially like Amy’s specially printed menu. Vegan<3
We’d also like send big thanks to (recipes that we loved and will be cooking soon):