Delicious, light, healthy and tasty – vegetables still crisp and full of colour. Stir-frying is a great way to prepare spring and summer vegetables without compromising texture and colour. The short cooking time also preserves vitamins and minerals.
Tag: carrots
Lentil Mushroom Broth
As the temperature falls (and the leaves do too!) soups seem to be just the thing… this one is really tasty featuring mushrooms and lentils – you can use brown or green lentils, we used a combination of the two. Really easy to make, it is like a flavourful homemade mushroom soup stock, cooked lentils and seared…
Vegan Lasagne
This has been a 100% hit with the teenagers I work with at school – who are by and large not used to vegetarian food at all. In fact some don’t like “vegetables” at all – and enjoyed this meal. The lasagne sheets are instant wholemeal lasagne, made from 100% whole durum wheat semolina. Left…
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