PLANT BASED RECIPES FROM LIVE WELL KITCHEN

This Autumn we’ve held four amazing workshops at Limborough Hub, learning about the benefits of fermented food, learning how to prepare authentic kimchi and ideas on how to use it.  We were lucky to have Rebecca Ghim of Dewaste your Taste, our Kimchi expert, to show us how to make this healthy and delicious food.  Here we share some recipes and some facts with you: Not sure what Kimchi is? It’s a traditional Korean dish made with salted fermented vegetables. Kimchi contains probiotics,which can have many health benefits.      KIMCHI RECIPE Ingredients:   1 Napa cabbage A piece of dried kelp that’s the size of a hand 4-5 dried shiitake mushrooms 1 tbsp of rice 3-4cm of carrot 1-2 spring onion or ...

This year for a special holiday dinner, why not prepare a plant based Tiramisù. This is a typical Italian dessert that mixes the strong flavour of coffee and cocoa with the sweetness of a soft mouth watering cream. I made it in ramekin dishes, so it’s easier to serve. 0-12 Rich tea biscuits  1 cup of Coffee 200g Cashew nuts, soaked overnight 4-5 Dates, soaked for ½ hour 80ml Plant based milk (I’ve used unsweetened Oat drink) 4tbsp Vegetable oil 4 ramekins or dessert glasses Cocoa powder to serve Break the biscuits roughly with a rolling pin and place them at the bottom of your dessert glasses or ramekins, pressing down well. Pour the coffee on the biscuit base of ...

Red is the colour of love and holly berries, so to me there is nothing more joyful than some homemade red ravioli to bring a festive mood to the table.  These ravioli are plant based, easy to make, joyful  and delicious, what else you can ask for in a hearty dinner? 250g Flour  200g Cooked beetroot 1 tsp Salt Filling 150g Cashew nuts soaked overnight 150g Spinach Salt and pepper to taste Blend the beetroot in a mixer In a large bowl mix the flour, salt and beetroot together to form a soft dough. Adjust with more flour if the dough is too sticky or wet. Cover the dough and place it into the fridge for about 20 minutes Meanwhile pour ...

Seasonal sauce for pumpkin lovers: easy to make, great with pasta or rice and can be frozen to eat at a later date.     300g pumpkin or butternut squash 2 garlic cloves  1tsp dried Chili/ spice of your choice  1 cup plant based milk (eg oat milk) 1tbsp tomato paste (optional) 3 tbsp walnuts 2tbsp  vegetable oil ½ tsp black pepper 1/2 tsp salt Boil the pumpkin in hot water for about 20 minutes or until soft. If it is organic and the peel is thin, you leave the peel on.  Extract the core part with seeds when it’s soft. Chop the garlic finely Blend the pumpkin in a mixer with garlic, oil and plant based milk to make it smoother and fluid. Add salt and black pepper, plus some tomato paste (optional) ...

  Let’s try to give a “Twist” to a very basic and simple recipe using one of the most delicious summer seasonal veggies: courgette! 2 courgettes 1 onion  1 sheet of puff pastry 3 slices old bread 1 tbsp herbs (thyme, oregano, sage) 1 tbsp vegetable oil Salt and pepper Cut the courgettes into slices about 4-5mm thick. Finely chop the onion and place in an oiled pan on a medium heat for 2 minutes or until soft. Add the courgettes, herbs, pepper and salt and cook for about 8 minutes. Prepare the puff pastry sheet: unroll and cut it in rectangles (about 8 per sheet).  Then cut the short sides of each rectangle in horizontal stripes, about a ⅓ of each side, leaving the centre intact. Watch this video to see how ...

  This makes a great main course for dinner at home or for a picnic.  The roasted spicy flavours are delicious warm or cold.   1 cup pearl barley  1 ½ cup cherry tomatoes 1 tin chickpeas 1 onion 1 tsp rosemary 1 tsp salt 1 tsp smoked paprika 1 tsp sugar 2 tbsp olive oil Wash and chop the cherry tomato in half. Place the tomatoes on an oven tray with some oil, salt, sugar, and rosemary. Cook into the oven for 20 minutes 170ºC. When roasted let them cool down for a few minutes as they can be scorching hot.  Cook the pearl barley in boiling water for about 30min, then drain and let it cool. Set aside. Drain the chickpeas and season with some paprika Chop the onion finely and mix it with ...

  This traditional Italian recipe, featuring all the Mediterranean Summer flavours in one, can be plant-based and delicious at the same time. That’s Amore!     1 large Aubergine 1 cup Tomato sauce 1 Mozzarella cheese or Vegan cheese 3 slices Old bread ½ cup Cornflour 2 tsp Herbs (oregano, basil, thyme) 1 tbsp Vegetable oil Salt and pepper Cut the aubergines in round slices about 1 cm thick, place them on a plate with a sprinkle of salt and cook in the microwave for 3 min at maximum heat. Or alternatively, place the slice in a colander, add salt, cover, and apply weight on top for 2 hours. This process will help take out the bitter juice from aubergines. Crumble the bread in a mixer, in a cup aside whisk the cornflour ...

  A delicious homemade and fun way to make Chinese style dumplings, just like those served in restaurants.     1 cup peas 2 carrots ¼ cabbage 1 onion 2 garlic cloves (optional) 1 beetroot or turnip or courgette or ginger 1 tbsp oil 2 tbsp soya sauce 300g Flour  1 tsp salt 150ml water Finely chop the onion and garlic, place them in a pan with oil and stir for 2 minutes. Chop or grate the rest of the vegetables and add them to the pan covering with the soya sauce. Cook for about 10 minutes or until it is soft. In a bowl prepare the dough for your dumplings mixing the flour with water and salt. Knead the dough until soft and smooth, then roll it on a flat surface dusted with flour as thin as ...

  This super green soup has a refreshing taste and it’s excellent served hot as well as cold - gazpacho style. The perfect summer soup. 2 courgettes 1 cup peas 2 cup spinach leaves 1 bunch of fresh basil ½ onion 2 garlic cloves 1 tbsp vegetable oil salt and pepper  Heat the oil in a pan and cook the roughly chopped onion and garlic for about 2 minutes, until the onion is soft and transparent. Chop the courgettes in small pieces. Add the courgettes and peas to the pan, after 2 minutes add 1 litre of water and cover. Cook for 5-7minutes. Add the spinach and basil, switch off the heat.  Leave it to rest for 1-2 minutes. Remove about ½ litre of water with a colander. This will make the soup more ...

  Try this delicious easy to make dairy free ice cream. Perfect for summer and no ice cream maker is needed. Frozen bananas give this ice cream a lovely creamy texture.     4 banana ½ cup plant-based drink 2 tbsp agave syrup 2 tbsp cocoa powder or 1 cup of berries Chop the bananas in to pieces and place them into the freezer for about 2-3 hours, until frozen. Take the bananas out of the freezer and wait about 5 minutes for them to soften, if they are too hard. Put the banana in to a food mixer with a splash of plant-based milk of your choice (almond, rice, oat, soy, coconut) and blend. I divided my bananas into 2 cups to make two different flavours When the mix is ...

  This creamy and delicious chocolate spread recipe is packed with protein and fibre for a healthy twist on chocolate spread. See if you friends and family can guess the hero ingredient!     1 can Adzuki beans 1 Banana 4 tbsp Honey or Agave syrup 70gm Chocolate          Roughly chop the chocolate Melt the chocolate in a “bain-marie” or directly in a microwave Drain the beans and blend them with honey Add the banana to the beans and blend it together Gently add the melted chocolate and mix. Your yummy spread is ready! Spread it on a piece of bread or serve as a mouse in small cups topping with fresh fruits, nuts, mint leaves, cream or yoghurt. PRINT RECIPE   If you enjoyed this chocolate spread recipe then, check out more of our Live Well ...

  Try this roasted turmeric cauliflower recipe which is both colourful and crunchy. Perfect served with humous or a salad. 1 Cauliflower ⅓ cup Turmeric powder 1 tsp Pepper 1 tsp Salt 1tsp chilli flakes or paprika 1 tbsp Vegetable oil Humous to serve (optional) Wash the cauliflower, and cut it into slices about 2cm thick. Place the slices into an oiled oven tray and turn them a couple of times in the oil. Add the spices, make sure to cover both sides. Roast in the oven 180ºC fan for about 25 minutes, turn the slices halfway during the cooking time Serve warm or cold. I have added some hummus -  this gives it a creamy texture and extra taste.     PRINT RECIPE If you enjoyed this recipe for roasted turmeric cauliflower then, check out more ...

  This summer rice salad recipe is a classical Italian summer dish, ideal for a picnic “al fresco”. The following ingredients and dressing are just a suggestion, you can actually create your own mix with what you have at home.   3 cup Basmati Rice 1 cup Olives 1 cup Spinach 1 cup Mixed vegetables (carrots, sweetcorn, radish, peas) 1-2 eggs (optional) Cappers, Pickles, Beetroots, Onions (optional) 1 tbsp Olive Oil 1 pinch Salt Wash the rice and boil it in salted water. When cooked, cool it down by rinsing it under cold water. Boil the eggs for 6 minutes then let them cool. Tip: Use a spoon to peel the eggs. Chop finely all the vegetables, they should be perfectly mixed with the rice grains. Mix everything in a large bowl, dressing with ...

Try our colourful and tasty Burgundy Quinoa Salad recipe.  It's packed with protein and makes a lovely accompaniment to roasted vegetables or veggie sausages.  2 cups quinoa (or couscous) 1 ½ cup cooked beetroots ½ onion diced 1 cup red beans or aduki beans 2 cups kale  1 cup celery diced 1tbsp olive oil ½ lime Wash the quinoa under running fresh water, then cook it for about 20minute in boiling water Steam the kale for about 2-3 minutes to soften it then rinse it under fresh water (or leave it raw if you like it crunchy) Chop finely beetroot, onion and celery. Drain the quinoa when completely cooked and softened, rinse it under fresh water and drain it well. Mix the vegetables in a bowl with the quinoa, add oil and lime. Enjoy ...

An easy to prepare pasta recipe using broccoli and a hint of chilli. 250g pasta 400g broccoli 2 garlic cloves  1 pinch of pepper 1tsp dried Chili/ spice on your choice  1 tbsp sesame seeds 1 tbsp parmesan cheese (optional) 1tbsp  vegetable oil  1 tbsp salt Finely slice the broccoli florets and stalks Heat the oil in a large pan and add the garlic, stir until softened (1 min) Add the broccoli to the pan and cook for about 5 minutes stirring. Meanwhile the broccoli cook: Bring a large pan of water to boil and add the tbs of salt, then cook your pasta (10min or as indicated on the packaging) Drain the pasta and stir it in the broccoli’s pan Add pepper, chilli and sesame seeds (or parmesan cheese) and stir for a few ...

Try this Italian take on a veggie wrap. Piadinas, the Italian wrap, can be filled with any kind of savoury ingredients. Quick and easy to make and a great option for lunch. Bread wraps (1 per person) 1 Cup of leafy vegetable: Chard, Spinach, Kale Broccoli ⅓ cup Mushrooms (optional) ⅓ cup Tomatoes (optional) 1 slice of cheese: cheddar, mozzarella, Red Leicester, Brie Steam or blanch chard, spinach leaves or any kind of vegetable that may be too hard uncooked Slice the mushroom and/or tomato finely Heat a large frying pan on to a medium heat and place your wrap on it. Warm up one side of the wrap, then turn it over and place your vegetables and cheese on half of the wrap Fold the wrap in half and cover ...

Polenta is simply cornmeal cooked in water. Check on the pack portions and cooking time as they may change from brand to brand. Use 200ml of boiling water for every 50g of polenta.   200g Polenta (Corn Meal) 800ml Water ½ tbsp salt In a large pot bring the water to the boil, then add salt. Add the polenta gradually to the water, stirring continuously with a wooden spoon or a whisk. Cook following the instructions on the packaging. Precooked polenta takes 3-5 minutes, un-precooked polenta can take up to 30-45 minutes. Eat warm or let it cool down on a wooden board. You can also slice it when it is cold or grill or roast leftovers. It can be stored in a freeze for over a month. CLYO'S ...

During lockdown we have all had to cut down our visits to the shops, to limit our exposure to the virus. Whether you are doing weekly shops in person or getting your shopping delivered, it is definitely the time to shop smart and do some meal planning. I know, it’s not easy so that’s why I’d like to share with you some tips:   Make an inventory List the foods and items you already have at home - a simple first step! We often forget to check our pantry, fridge and freezer before going shopping. It’s amazing how much food we buy and keep “for later” that we end up never consuming. This is bad for our wallets and waste - with a ...

Try this easy pesto recipe which is cheaper but an equally as tasty alternative to traditional Italian pesto, but using walnuts and spinach. 1 handful of fresh basil 1 handful of spinach ⅓ cup walnuts or any nuts you like 1 tbsp olive oil 1 clove of garlic 1 tbsp sesame seeds (vegan) or 1 tbsp grated parmesan cheese 1 pinch of salt A splash of milk or unsweetened plant based milk (soya, oats, nuts) Chop finely all leaves, nuts and garlic. You can use a blender or a mortar and pestle for a finer result. Mix them in a bowl and add some oil and a splash of milk to make it a bit more creamy if it seems too dry. Add sesame seeds if you want to keep this ...

Try our recipe for spicy french beans. Using spices and adding coconut flakes not only make this dish aromatic but also a lovely crunchy texture. These  are delicious served with rice or served cold. 200g French Beans ½ cup desiccated coconut flakes 1tbsp oil (vegetable) ½ onion finely chopped 1 tbsp Garam Masala 1tbsp Mustard 1 pinch of salt Cardamom, curry powder, chili flakes Wash and cut in half the french beans , then cook them in hot water for about 5 minutes In a large pan toast the coconut flakes, keep stirring as they are easy to burn. When the coconut starts toast add oil and onion. Stir on medium heat. Add your spices to the pan and keep stirring. Drain  the french beans and add them to the pan with a ...