Vegan

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Baked Carrot Sticks

Looking for something healthier than fries or a good way to get the kids to eat their carrots ? Try these low-fat, crispy baked carrots with fresh tarragon.

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Black Bean and Sweet Potato Chilli

This quick vegetarian chilli is packed with black beans, sweet potatoes, and the smoky heat of ground chipotle chillies. This meal is perfect as a snack, lunch, or dinner, and any extra can be frozen for another night.

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Brussels Sprouts in Beer

This is the perfect recipe to make for the people who insist they don’t like Brussels Sprouts – Its a quick and simple recipe with a taste that leaves you wanting more.

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Corn and Pine Nut Stir-fry – 松仁玉米 – Sōng Rén Yù Mǐ

This brightly coloured stir-fried dish is not only tasty, but also packed full of nutrition. Perfect as a vegetarian meal, a simple snack, or as a side dish with barbecued chicken. Adding diced carrot and green peas to this dish is quite common.

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Espinacas con Garbanzos – Spinach and Chickpeas

Try our authentic Spanish style espinacas con garbanzos recipe (spinach and chickpea stew) for an inexpensive, quick and easy Spanish appetiser or side-dish recipe

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Hot and Numbing Eggplant and Tofu with Black Vinegar

Hot and numbing refers to a style of dishes featuring the spicy, aromatic and tongue-tingling Sichuan pepper. This recipe has the heat toned down and balanced out with malty black vinegar, sugar and ginger, and uses dried shiitake to produce a deliciously earthy sauce.

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How to Steam Vegetables

The goal here is to have your vegetables perfectly cooked and ready to serve just before you sit down. And, ideally, all of the vegetables finish cooking at the same time. Here’s how you do it.

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Kidney Bean and Chilli Soup with Avocado-Lime Cream

This is a simplified version of chilli beans, blended up into a thick soup for maximum creamy comfort. It’s not too spicy, but even so it’s nice to have a cooling contrast to go with it, and the tangy avocado-lime cream fills that role perfectly.

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Pico de Gallo – Salsa Fresca

In Mexican cuisine, pico de gallo (literally rooster’s beak), also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, white onion, and chillies (generally jalapeños, serranos or habaneros).

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Pine Nut Cheeze – Vegan Cheese

This is a quick and easy vegan pine nut cheeze that is perfect to use in salads or as a spread or dip.

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Potato and Spring Onion Bolani

Another fantastic bolani filling is this combination of potato and spring onion. They are a perfect appetiser, snack, side dish, or main meal. Also very easy to make.

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Pumpkin Bolani

Bolani is a vegan flat-bread from Afghanistan, baked or fried with a vegetable filling. It has a thin crust and can be stuffed with a variety of ingredients, such as potatoes, spinach, lentils, pumpkin, or leeks. Bolani originates strictly from Afghanistan. It is vegan and very low-calorie. It is usually served as an appetiser, side-dish, or main dish.

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Pumpkin Curry with Chickpeas

A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish

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Quinoa Salad

A deliciously healthy combination of cooked quinoa and fresh fruit and vegetables. This salad is easy to put together and packed with flavour and texture.

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Spicy Mango Ginger Soup

This cold Spicy Mango Ginger Soup recipe is suitable for those on a raw food diet, as it is vegetarian, vegan and uses all fresh, raw food ingredients. Spicy chillies pair well fresh mangoes, and with a bit of ginger for an extra kick, this is a cold soup recipe to keep!

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