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Rice noodle salad with an almond butter dressing

Ingredients
2 nests rice noodle vermicelli
1 courgette
2 carrots
1 cup edamame beans cooked
3 tsp almond butter (unsweetened)
2 tsp brown rice vinegar
1.5 tsp tamari

Method
Place the vermicelli in boiling water for 5 minutes
Whilst the noodles soak, julienne the vegetables and place into a large bowl
Drain the noodles and add to the vegetables, using kitchen scissors chop everything up
Whisk the almond butter, tamari and vinegar and dress the noodles/vegetable mix
Chop the cashews up and then place into a frying pan
Over a medium heat, toast the nuts for two minutes
Stir into the noodles
Enjoy

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Soda bread

Ingredients
500g wholemeal/spelt flour
1.5tsp bicarbonate of soda
150ml of live natural yogurt (you can replace this with an equal quantity of milk)
200ml of milk (dairy or soya)
1.5tbsp lemon juice

Method
Preheat your oven to 190degrees
Pour 200ml of milk (dairy or soya) into a jug and add 1.5tbsp of lemon juice
Leave for 5 minutes until buttermilk is formed
Sift the flour and the bicarbonate of soda into a large bowl
Make a well in the centre and add in the buttermilk and the yoghurt (if using)
Stir well with a wooden spoon and bring the mixture together, forming a soft dough
Tip onto a floured surface knead for a minute or two
Place onto a floured baking tray and dust the top of the bread liberally with flour
Bake for 40 – 45 minutes
You know the bread is ready if the base of the loaf sounds hollow when you tap it

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Porchini and lentil cabbage dumplings

Porchini and lentil cabbage dumplings

Ingredients
8 – 10 mini cabbage leaves (stems cut)
6tbsp cooked puy lentils
3 tbsp dried porcini mushrooms
3 sundried tomatoes
200ml boiling water
Salt and pepper

Method
Place the porchini mushrooms into a dish and pour over the boiling water
Leave to soak for 20minutes
Preheat your oven to 180C
Drain the mushrooms – but retain the soaking liquid
Place the mushrooms, lentils, seasoning & tomatoes into a food processor and mix until you have a paste (if you dont have a food processor then simply mash with a fork)
Place a teaspoon of the mixture into the top right side of the leaf, tuck the sides in (like you are rolling a burrito) and then roll it over
Tightly pack the rolls into a baking dish or loaf pan
Pour over enough of the soaking liquid to reach 1/3 of the way up the rolls
Cover the dish tightly with tinfoil
Place into the oven for approx 20 mins or until the cabbage leaves are almost translucent

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Vegan sugar free rum balls

Vegan sugar free rum balls

Ingredients
100g oats
2 tbsp raw cacao
2 tbsp date syrup
2 tbsp strong espresso (cold)
1 tsp rum (or rum essence)
1 tbsp coconut oil
2tbsp dessicated coconut

Method
Place the oats & cacao into a food processor and blitz until you have a fine crumb
Add in the rum, coconut oil, date syrup and espresso and continue to blend until you have a ball of sticky dough
Roll the dough into small balls and then roll each ball in the coconut
Chill for 30minutes before eating

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