Recipes

Ingredients:
– 6 garlic cloves, 2 peeled
– small bunch flat-leaf parsley
– 85g fresh breadcrumbs
– 4 skinless, boneless chicken breasts
– 4 tbsp garlic & herb soft cheese
– PLUS 4 tsp olive oil
Method:
1. Heat oven to 200C/180C fan/gas 6. Whizz together the 2 peeled garlic cloves, parsley and 1 tsp olive oil in a food processor. Add the breadcrumbs and seasoning before pulsing briefly to mix. Tip onto a plate.

2. Cut a slit (roughly thumb-length) in the side of each chicken breast, at the plump end. Spoon 1Ž4 of the soft cheese into each hole and press the edges together to seal. Rub 2 tsp oil over all the chicken breasts before pressing the herby crumbs onto them – this step is super messy so be prepared for it 🙂

3. Place the coated chicken in a shallow roasting tin. Scatter round the remaining unpeeled garlic cloves and drizzle with the rest of the oil. Bake for 20-25 mins until the chicken is cooked and crumbs crisp and golden. Squeeze out the soft, roasted garlic from the skins and serve with the chicken.

A great recipe for lasagna, hope you enjoy

1 package of rice lasagna noodles that don’t need to be pre-cooked
1 Large jar of Marinara Sauce
1 box of Beyond Meat Crumbles (from freezer section)
1 batch of creamy Béchamel Sauce (recipe below)
1 bag of Mozarella Daiya cheese
Fresh basil to decorate when cooked

DIRECTIONS:

Layer in the following order, cover with foil and bake at 350 for 1 hour or so.

marinara
noodles
marinara
meat crumbles
1/4 package of cheese
a little bit of bechamel
noodles
marinara
meat crumbles
1/4 package of cheese
a little bit ofbechamel
noodles
marinara
1/2 package of cheese
a little bit of bechamel

RECIPE FOR BECHAMEL:

2/3 cup cashews, soaked for 5 hours and rinsed
1 cup of almond milk
2 cloves of garlic
1Ž4 cup nutritional yeast (if available)
1Ž2 lemon, juiced
1 teaspoon salt

Blend everything in a blender

Gluten Free Chinese New Year ‘HONEY’ (Agave Nectar) Chicken with Cashew Nuts – 2015

Ingredients (Serves 2)
Enough steamed rice for 2!
Oil for cooking
2 Chicken Breasts
1 Carrot
Handful of Cashew Nuts
Extra corn flour for the chicken

The ‘Sticky’ Sauce
3 Tablespoons of Rice Vinegar
3 Tablespoons of GF Soy Sauce
6 Tablespoon of Agave Nectar (or whatever you prefer.. honey would work if you prefer)
1 1/2 Tablespoons of Sesame Oil
9 Tablespoons of Water
3 Tablespoons of Corn Flour

Method
1) Make your sauce by measuring out all the sauce ingredients and mixing them in a bowl (you will only need a small bowl – mix it enough to make sure the corn flour is fairly blended in – put to one side).
2) Peel and very finely slice your carrot.
3) Chop up your chicken.
4) Cover your chicken in corn flour (This is not essential but when you fry the chicken it goes a bit crisp and golden which I like)
5) Fry your carrots until they are a little softer. (We use a wok for all our cooking but a frying pan would do for this recipe)
6) Add the chicken and continue to fry until cooked through.
7) Add the cashew nuts so they are fried lightly.
8) Make sure you have the heat turned up high and pour in the sauce mixture.
9) Shake the wok a little and keep mixing it trying to coat all your chicken, carrots & cashews.
10) It will only need the best part of a minute on a high heat, the mixture will reduce down to a sticky ‘epicness’! Take it off the heat once it has reduced.
11) Serve straight away on a base of steamed rice… enjoy!

We can see in the video on how to make hearty vegetable stew that is gluten free and vegan friendly. Ingredient list below:

12g garlic
1 small piece of ginger
200g mushrooms
2g mustard seeds
8 cherry tomatoes
150g tomato sauce
6g sweet paprika (can be substituted with any other preferred spice)
300g potatoes, peeled
236g water
black pepper
80g frozen peas
salt to taste, if desired. Great recipe when its a bit miserable out side.