Bean Tortilla Bake
2 tbsp light olive or rapeseed oil 1 onion, finely chopped 1 red pepper, deseeded and diced 1 yellow pepper, […]
2 tbsp light olive or rapeseed oil 1 onion, finely chopped 1 red pepper, deseeded and diced 1 yellow pepper, […]
50g Butter, plus a little extra for greasing 2 tbsp peanut butter or almond butter 3 tbsp Maple Syrup or
8 medjool dates, pitted 100g ground almonds 50g rolled oats 2 carrots, grated 3 tbsp flaxseeds, milled 1 tsp allspice
260g soft medjool dates, pitted 115g walnut pieces 100g rolled oats 1 tbsp flaxseeds blended with 2 tablespoons of warm
Serves 4 200g rice noodles 2 tbsp rapeseed oil 200g block firm tofu 1 green pepper, deseeded and sliced 1
70g unsalted pistachios, chopped 40g soughdough breadcrumbs 1/2 lemon juice and zest 2 tsp Dijon mustard 1 tsp honey 4
350g mixed nuts and seeds (cashews, hazels, almonds and sunflower seeds) 175g wholemeal breadcrumbs 1 medium onion, chopped 3 tablespoons
butternut squash (approx. 500g), peeled and cut into small pieces 1 small onion, chopped 2 whole garlic cloves 2 tbsp
1 tbsp olive or rapeseed oil 1 small onion, chopped 1/4 medium butternut squash peeled and cut into chunks 1
2 large sweet potatoes 1 avocado juice of 1/2 lemon 100g rocket a little extra virgin olive oil 100g houmous
600g mixed veg, such as shallots, squash, beetroot and potatoes 1 garlic clove, finely chopped 3 tbsp rapeseed or olive
50g rolled oats 300ml milk of your choice A handful of fresh or frozen blueberries Pinch of cinnamon Drizzle of