Sweet Potatoe and Broccoli with Quinoa

  2 large sweet potatoes

1 medium brocolli

1 medium onion

300 g Quinoa

Tofu

Lemon juice

Chilli flakes

Olive oil 

Salt and pepper to taste

Drain the Tofu and sqeeze out as much of the moisture as possible

Peel,  chop and steam the sweet potatoes 

  Chopped the brocolli into florette's and steam 

Chop the onions and stir fry until soft 

Cook the quinoa according to the instructions on the packet (I usually cover in boiling water and cook until soft, but don't overcook), drain and out to one side if it is done before the veg and tofu are ready.

Heat a pan and add the olive oil before adding the Tofu (cut into long thick slices) and fry turning it over until all the sides are crispy (takes a while to get it crispy so you will need to start doing this while the veg is steaming.

Mix the cooked quinoa and veg and add some tofu, drizel some lemon juice and serve hot or cold

Three Bean Stew

500 g chopped tomatoes

400 g cooked/tinned Canellini beans

400 g cooked/tinned Berlotti   beans

400 g cooked/tinned Red Kidney beans

1 large chopped leek
1 grated Scotch Bonnet Chilli

 4 tsp ground Cumin

1 tsp paprika

4 bay leaves

6 cloves of garlic chopped

200 ml vegetable stock

2 tbs tomato paste

1 large shallot chopped

Mix all the ingredints in a large bowl or casserol dish.

Cover with foil to reduce evaporation and bake in a hot oven for 3 hours

Serve with rice and grilled courgetts

Date and Walnut Scones

 Before you start, put the oven on: 200 C for a gas oven, 180 C for an electric fan oven, by the time you've made the scones the oven will be hot enough for them to go in. 

8 oz (225 g) Flour (white or wholemeal or half & half)

2 oz (50 g) Margarine (or butter)

1/2 tsp Bicarbonate of Soda 

1tsp Cream of tartar 

3 oz (100 g) chopped dates

2 oz (75 g) chopped walnuts

1/4 tsp ground ginger

   1/4 tsp grated nutmeg 

           140 ml of liquidised over-ripe bananas

 Mix all the dry ingredients together 

  Rub the sunflower spread into the flour, and add the dates and walnuts.

Add the mashed banana and mix lightly to form a dough

Cut into circles and bake in a hot oven for 16-20 min depending on the size of the scones and your oven.