VEGETARIAN

Ingredients
Serves 2

For the marinade

Method

Mix together the marinade ingredients then add the tofu and courgettes to the mix. Leave to marinate for at least an hour.

Thread the tofu, courgettes, cucumber and tomatoes onto skewers and place under the grill or on the barbeque for 10 minutes, turning occasionally.

^ Top

Ingredients

Method

Heat a large wok, add a little water and then the leeks and tamari. Stir fry for a few minutes and then add the carrots, tofu and sweetcorn. Cook for a further 5 minutes.

Add the celery, pecans, sesame oil and orange rind. Serve immediately on a bed of salad leaves.

^ Top

Ingredients
Serves 4

Method

Rinse the quinoa and put in a pan with 2-3 times the amount of water. Bring to the boil, turn down the heat, cover and simmer until all the water is absorbed (about 40 minutes).

Put the lentils in a large pan with plenty of water. Bring to the boil and skim off any scum that appears. Turn down the heat, add the spices, except the garam masala, and simmer for 20 minutes.

Add the chopped vegetables, tamari and garam masala and cook until the vegetables are soft. Serve the dahl on top of the quinoa and sprinkle with nori flakes.

^ Top

Ingredients
Serves 2

Method

Mix your chopped vegetables with the olive oil and tamari. Place on a roasting tin and sprinkle with fresh thyme. Roast in the oven at 220°C/Gas 7 for 40 minutes.

Meanwhile, cook the quinoa in 2-3 times the amount of water. Once all the water has been absorbed, stir in the miso paste that has been mixed with a bit of water and some sprouted puy lentils.

Turn off the heat, cover and let sit for 10 minutes. Serve the vegetables on the quinoa and spoon on tahini sauce if desired.

^ Top

Ingredients
Serves 2

Method

Preheat oven to 220°C/Gas 7.

Stab the squash and bake for 40 minutes.

Cook the quinoa in 2-3 times the amount of water for about 25 minutes until all the water is absorbed. Add the sprouted chickpeas towards the end of cooking.

Meanwhile make a green salad.

Once cooked, serve the quinoa onto plates.

Slice and deseed the squash and place on top of the quinoa and serve with the green salad.

^ Top

Ingredients
Serves 2

Method

Heat a large wok, add a little water and then the leeks and tamari. Stir fry for a few minutes then add the carrots, tofu and sweetcorn. Cook for a further 5 minutes.

Add the celery, brazil nuts, sesame oil and orange rind. Serve immediately on a bed of salad leaves.

^ Top

Ingredients
Makes 20

Method

Preheat oven to 220°C/Gas 7.

Place all the ingredients in a food processor and blend for 5-10 seconds, until the mixture is fairly coarse (you can use a hand-held blender). Push the mixture down with a spatula and blend for a further 10 seconds.

Remove the blades from the processor, wet your hands under the cold water tap and shape the mixture into 20 small balls.

Line a large baking tray with greaseproof paper. Place the balls on the tray and flatten slightly with the back of the spoon.

Bake for 15-18 minutes until lightly coloured. Remove from the oven and allow to rest. Serve with sweet potato wedges and a crunchy raw salad of mangetout, radishes, grated carrot, sliced celery and fennel dressed with a squeeze of lemon juice.

^ Top

Ingredients
Serves 2

Method

Marinate the tempeh in lemon juice and tamari for at least 30 minutes.

Warm some olive oil in a wok or pan and add the tempeh. After a few minutes add the vegetables. Mix them into the oil and add tamari and water to prevent burning. Cover and let steam for 8-10 minutes or until shiny but crunchy.

^ Top

Ingredients
Serves 4

Method

Place the onion in a medium-sized frying pan with the olive oil and 1 tablespoon of water and cook gently for 2-3 minutes. Add the garlic and mushrooms and cook for a further 3-4 minutes.

Add the soya milk and cook for a further 5 minutes on a medium heat. Sprinkle on the parsley and serve with quiona.

^ Top

Ingredients
Serves 4

Method

Rinse the quinoa and cook in 2-3 times the amount of water with the lid on until all the water is absorbed.

Fry the garlic, mustard seeds and ginger in olive oil for a few minutes then add the chopped vegetables with some tamari and water if necessary to stop burning. Cook for a few minutes (putting a lid on the pan creates a nice steaming effect). Add puy lentils for the last 2 minutes of cooking.

Serve the vegetables and lentils on top of the quinoa.

^ Top

Ingredients
Serves 2

Method

Chop up the roasting vegetables and place on a baking tray. Sprinkle with olive oil, fresh thyme and rosemary.

Sweat the onion and garlic in olive oil until translucent.

Cook the millet in 1½ - 2 cups of water with the turmeric and dried herbs until all the water is absorbed and the millet is well cooked. Turn off the heat and stir in the miso paste.

Steam the carrots until soft, then mash or puree them with a bit of the cooking water.

Put the vegetables in to roast along with some hazelnuts (on a separate tray) in the oven at 200°C/Gas 6. Remove the hazelnuts after 10 minutes and chop them by hand or in a food processor.

Combine the pureed carrots, millet, onions and hazelnuts and put in a lined or greased 1-kilogramme loaf tin. Sprinkle with the sesame seeds.

Bake in the oven at 190°C/Gas 5 for 35 minutes.

^ Top

Ingredients
Makes 4 burgers

Method

Put the onions, garlic, lentils and herbs into a pan with 1 ½ - 2 cups of water. Bring to the boil, scoop off any scum that arises then turn down, cover and simmer until all the water has been absorbed and the lentils are thick. Add some tamari before the end of cooking.

Meanwhile, roast the hazelnuts in the oven at 200°C/Gas 6 for 10 minutes and then roughly chop them. Add the tomato puree, chopped chestnuts and hazelnuts to the lentils. Allow to cool then shape into burgers and dip into the corn flour. Brush the burgers with olive oil and place on a lined baking tray. Bake at 200°C/Gas 6 for 20 minutes until beginning to brown.

Meanwhile, steam the vegetables.

^ Top

Ingredients
Serves 2

Method

Put the rice on to cook first.

Heat some olive oil in a pan and add the onion and ginger. Cook for a few minutes and then add the other vegetables and some tamari. Cover and steam for a few minutes.

Add some sprouted mung beans and cook for a few minutes.

Serve the vegetables on the rice.

^ Top

Ingredients
Serves 4

Method

Rinse the mung beans thoroughly and drain.

Place the onion, mung beans, turmeric, cumin and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Simmer for 30 minutes.

Add the carrot, celery, squash and tamari and simmer for 10 minutes.

Serve with brown rice and sprinkled with coriander leaves.

To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.

^ Top

Ingredients
Serves 2

Method

Marinate the tofu in lemon juice and tamari for an hour before cooking.

Put the rice on to cook.

Heat some olive oil and tamari in a wok or pan and add the ginger. Heat for a few minutes then add the chopped tofu and vegetables. Keep stirring and mixing until the vegetables look shiny and warm but are still crunchy.

Serve with the brown rice.

^ Top

Ingredients
Serves 2

Method

Preheat oven to 200°C/Gas 6.

Place the pine nuts in a small pan over a low heat and toast, stirring frequently until golden in colour. Set aside.

Bring a medium-sized pan of water to the boil, add the pasta and cook according to the instructions, or until al dente.

Meanwhile, place the cherry tomatoes on a baking sheet and drizzle with a little olive oil. Roast for 4-5 minutes.

Drain the pasta, then toss with the tomatoes and their juices, the basil and toasted pine nuts. Drizzle with balsamic vinegar and serve.

^ Top

Ingredients
Serves 4

Method

Sauté the onion in the oil until transparent. Add the garlic and cook for a few minutes. Add the other vegetables and some of the stock until softened.

Combine the lentils, ground nuts, oatflakes and herbs. Combine the miso with some of the stock and add this to the stock. Add the lentil mixture to the cooked vegetables with enough stock to bind. Turn into a lined loaf tin and sprinkle with sesame seeds. Bake for at 190°C/Gas 5 for 40 minutes.

^ Top

Ingredients
Serves 2

Method

Rinse the rice and put in a pan with twice the amount of water. Bring to the boil, turn down the heat and simmer with the lid on until all the water is absorbed (about 40 minutes).

Heat the coconut oil in a large saucepan and add the onion and garlic. Cook them until they soften. Add the spices, except the garam masala, and cook for a few more minutes.

Add the carrots and cauliflower and cook for a few minutes, coating them in the spices. Dissolve the creamed coconut in 2 cups of boiling water and add it to the pan with the drained and rinsed chickpeas. Cook for 20 minutes until the vegetables are cooked through.

Add the arrowroot mixture and cook until the mixture thickens. Add the fresh coriander just before serving.

^ Top

Ingredients
Serves 6

Method

Cook the butterbeans in plenty of water until soft (about 45-60 minutes).

Sauté the onion with the bay leaves and mustard seeds in the oil until the onions are transparent. Add the carrots, swede, mushrooms and cauliflower. Cook for a couple of minutes then add water to just cover the vegetables. Simmer for 10 minutes then add the cooked beans.

Blend the tofu with the lemon juice and tarragon and some water from the vegetable pan until smooth. Add the tofu mix to the vegetables and heat gently but do not boil.

Serve with cooked millet.

^ Top

Ingredients
Serves ?

Method

Rinse the quinoa and cook in 2-3 times the amount of water with the lid on until all the water is absorbed.

Sweat the garlic, mustard seeds and ginger in gold of pleasure oil for a few minutes, then add the chopped vegetables with some tamari and water if necessary to stop burning. Cook for a few minutes (putting a lid on the pan creates a nice steaming effect). Add puy lentils for the last 2 minutes of cooking.

Make the tahini sauce by mixing tahini, lemon juice and tamari and then adding water until the desired consistency is reached. Garlic and freshly chopped coriander can be added if desired.

Serve the vegetables and lentils on top of the quinoa and pour on tahini sauce.

^ Top

This is a fantastic way to get good quality protein and B vitamins. Kidney beans have a lovely sweet flavour and they also pick up the aromas of the smoked tofu. If you are trying to lose weight, suffer from edema or swollen extremities, kidney beans can help as they have a diuretic action. They are also a good source of iron, magnesium and folic acid.

Ingredients
Serves 6-8

Method

Preheat oven to 220°C/Gas 7.

Line a large baking tray with baking parchment.

Place all the ingredients in a food processor and blend for 6-8 seconds, until well mixed but still retaining some texture, pushing down with a spatula once. Remove the blade and take a handful of the mixture.

Form into a ball and place on the baking tray. Press with fingertips to make a burger shape. Repeat a further 5-7 times depending on how large you want your burgers.

Bake for 25 minutes until light golden brown. Remove from oven and leave to firm up on the tray for 3-4 minutes. Divide between 4-6 plates and serve with a green salad and avocado cream sauce.

^ Top

Ingredients
Serves 4

Method

Cut the tempeh into four pieces and place in a medium-sized pan with the kombu, tamari sauce and fresh ginger. Pour in enough water to half-cover the tempeh. Bring to the boil, then lower the heat and simmer for 10 minutes. Remove from the heat and allow to cool.

Bring a medium-sized pan of water to the boil, add the kale and boil for 3-4 minutes. Drain and rinse in cold water.

Strain and slice the tempeh, discarding the kombu and ginger.

Heat the oil in a small frying pan with 1 tablespoon of water, add the tempeh and pan-fry for a few seconds.

Arrange the kale, radishes and sauerkraut on a serving platter, top with the tempeh and serve garnished with the pumpkin seeds.

^ Top

Ingredients

Method

Chop the vegetables and tempeh into cubes and put in an ovenproof dish. Sprinkle with olive oil, chopped ginger and tamari.

Roast in the oven for 40 minutes at 200°C/Gas 6.

^ Top

Ingredients
Serves 1

Method

Rinse the lentils and put them in a pan with 1.5 cups of water. Bring to the boil and skim off any scum. Turn down the heat, add the bay leaf, ginger, turmeric, cayenne pepper and fenugreek and simmer for 20 minutes.

Add the garam masala and cook until the lentils have broken down. Meanwhile, cook the millet in twice the amount of water until all the water has been absorbed. Once cooked, put some to one side for tomorrow’s breakfast.

Steam the leeks until almost cooked then add the spinach and steam until soft. Put the cooked millet in a gratin dish, layer on the spinach and leeks and then the cooked lentils. Top with sunflower seeds and bake in the oven at 200°C/Gas 6 for 20 minutes.

^ Top

Served with chicory, sprouted seeds and radishes.

Soak aduki beans for a couple of hours.

Ingredients
Serves 2

Method

Add water to a pan - 3 cups of water per 1 cup of aduki beans. Add a veggie cube to the water. Bring water to boil and simmer the beans for 30 minutes. Halfway through, add the squash and at the end add the onion and carrots.

Decorate with generous amounts of chervil.

Millet mash

If you are a potato addict and are missing your buttery and milky mashed white potatoes, then this dish is going to make your day. Too many white potatoes in your diet can have an acidifying effect on your body, due to the fast energy glucose release that they cause. Millet, by contrast, supports the digestive organs, helps to improve nutrient uptake and aids in the removal of unwanted excess acid from years of poor eating. To top it all, it also helps inhibit the growth of fungus and nasty bacteria.

Ingredients
Serves 4

Method

Wash the millet and drain well. Place in a medium-sized pan of water, add the salt and bring to the boil. Lower the heat and simmer for 20 minutes.

Place the onion in a medium-sized pan with the cauliflower and enough water to cover. Bring to the boil, then lower the heat and simmer for 4-5 minutes. Remove from the heat, drain and return to the pan. Mash with a potato masher.

Drain the millet and mix through the mashed cauliflower and onion mixture.

Serve warm.

^ Top

Ingredients
Serves 4

Method

Preheat the oven to 180C/gas mark 4.

Take a 24-cm ring-shaped cake tin and use to cut out a circle of greaseproof paper. Cut a hole in the centre of the paper 2cm larger than the hole in the tin. Make 1cm cuts, 3cm apart, around the inside and outside of the paper circle. Brush the tin with a little olive oil, line with the paper and brush with a little more oil.

Heat 1 tablespoon olive oil in a large frying pan. Gently cook the onion and garlic for 3-5 minutes, stirring occasionally until softened but not coloured. Add the leek, carrots and parsnip with 375ml water. Bring to the boil, then lower the heat and simmer for 6-8 minutes. The water will have evaporated and the vegetables should be tender when pierced with a knife. Allow to cool in the pan for 10 minutes.

Place the chestnuts in the food processor and blend for 10-15 seconds until roughly chopped. Transfer to a large bowl and add the vegetables, pine nuts, parsley, thyme, rosemary and bouillon powder. Mix well and spoon half the mixture into the prepared ring mould, pressing down well. Dot with half the cheese, if using, and then top with the remaining vegetable mixture. Dot with the rest of the cheese.

Bake for 40-45 minutes until lightly browned. Remove from the oven and allow to cool in the tin for 5 minutes.

Steam your chosen vegetables.

Carefully loosen the chestnut roast from the mould with a palette knife and turn out on to a warmed serving plate. Garnish with the fresh rosemary sprigs and bay leaves.

^ Top

Ingredients
Serves 4

Method

Roughly chop the carrots and celery and place in a food processor using the S blade. Whizz them up with the lemon juice and tamari until they are well homogenized. Put them in a bowl. Then whizz up the almonds in the food processor until they are well ground down.

Combine the ground almonds with the carrot and celery mixture and add the chopped parsley and tahini. Pack this into a loaf tin and cut into slices to serve.

^ Top

Ingredients
Serves 4

Method

Rinse the rice and put in a pan with twice the amount of water. Bring to the boil, turn down the heat, cover and simmer until all the water is absorbed (about 40 minutes).

Put the lentils in a large pan with plenty of water. Bring to the boil and skim off any scum that appears.

Turn down the heat, add the spices, except the garam masala, and simmer for 20 minutes.

Add the chopped vegetables, tamari and garam masala and cook until the vegetables are soft.

Serve the dahl on top of the rice and sprinkle with nori flakes.

^ Top

Ingredients
Serves 4

Method

Soak the lentils in cold water for 20 minutes. Rinse thoroughly and drain.

Place the onions and vegetable stock cube in a saucepan with 750ml water and bring to the boil. Add the lentils, carrots, squash, sweet potato and white potatoes. Bring back to the boil, then lower the heat and simmer for 10 minutes. Add the celery and simmer for a further 5 minutes.

Add the peas, watercress, dill and tamari and serve with salt-free sauerkraut.

Tip
To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.

^ Top

Ingredients
Serves 6

for the filling

for the pastry

Method

To prepare the squash, preheat the oven to 200°C/Gas 6. Place one small butternut squash (about 1.2kg) on a baking tray and cook for 45 minutes or until very soft. Allow to cool for 30 minutes. Place on a board. Carefully peel away the skin and remove the stalk. Cut in half lengthways then scoop out and discard the seeds. Transfer the squash to a large bowl and mash with a potato masher until smooth.

For the filling, heat 2 teaspoons of the oil in a medium pan and gently fry the onion for 2-3 minutes until softened but not coloured. Add the lentils, cumin seeds and leek and fry for a further minute while stirring.

Pour over the water, sprinkle with bouillon and stir in the tomato puree. Bring to the boil, cover and simmer for 5 minutes. Stir in the sweet potato and broccoli, cover and continue simmering for a further 5 minutes until the vegetables are tender and the lentils are soft, stirring occasionally. The filling should be thick but not dry. Set aside to cool.

Preheat oven to 200°C/Gas 6.

For the pastry, place the mashed squash in a large bowl. Sprinkle over the flour and baking powder, then gradually stir in the water and olive oil mixture using a large spoon until a soft, spongy dough forms. Place on a lightly floured surface and knead to form a large ball – add a little extra flour if the mixture appears too sticky.

Divide the dough into 12 balls and roll out to around 5mm thick. Using an upturned bowl or biscuit cutter, cut into circles about 12cm in diameter. Place six of the circles on a large baking sheet lined with baking parchment. Divide the filling into six portions and place in a rounded heap in the centre each of these circles, leaving a 2cm gap around the edge.

Brush the edges with a little water and cover with the remaining pastry circles, pressing firmly to make a good seal. Crimp the edges by pinching firmly all the way around. Brush lightly with the remaining olive oil, sprinkle with poppy seeds and bake for 30 minutes until the pastry is cooked and lightly browned. Serve hot or cold.

^ Top

Ingredients
Serves 4

Method

Drain, rinse and cook the aduki beans until soft. Scrub and boil the potatoes until soft.

Sauté the onions with the ginger until the onions are translucent. Add the chopped carrots, swede, celery and cook for 10 minutes.

Add the vegetables to the cooked aduki beans with the passata and tamari and simmer gently until the vegetables are cooked.

Mash the potatoes with the soya milk and some olive oil and turmeric. Add freshly ground black pepper if desired.

Transfer the aduki bean mix to a pie dish and cover with mashed potato. Sprinkle with paprika and bake at 180˚C/Gas 4 until golden brown (about 30 minutes).

^ Top

Ingredients
Serves 2

Method

Heat the oil in a large saucepan with a lid. Sauté the onion with the ginger until soft. Add the rice and coat it in oil before adding 2 cups of water. Bring to the boil then simmer with the lid on until all the water has been absorbed (about 30 minutes).

Stir in the coconut milk and beans and warm through. Sprinkle on the coriander when served.

^ Top

Ingredients
Serves 2

Method

Heat the oil in a pan and add the sliced celery. Sauté for 5 minutes, then add the quinoa and 2 cups of water with the bouillon. Simmer until most of the water has been absorbed.

Chop some vegetables for roasting, put on a tray and sprinkle with olive oil. Put in the oven at 220°C/Gas 7.

Add the rest of the ingredients to the quinoa and cook until you have a thick mixture. Place in a lined 1-kilogramme (2-pound) loaf tin and turn down the oven to 180˚C/Gas 4. Bake for 30-40 minutes.

^ Top

Ingredients
Serves 4

Method

Heat the oil in a saucepan and sauté the onion and carrot until soft. Add the remaining ingredients (except tamari and herbs) and bring to the boil. Simmer for 30 minutes until all the liquid is absorbed, then add the herbs and tamari.

Press into a flan tin and bake at 200°C/Gas 6 for 30 minutes.

^ Top

Ingredients

Method

Stab the squash and bake in the oven at 220°C/Gas 7 for 40 minutes.

Cook the quinoa in 2-3 times its weight of water for about 25 minutes until all the water is absorbed. Put some aside for tomorrow’s breakfast. Add the sprouted chickpeas towards the end of cooking.

To make the tahini sauce, mix tahini, lemon juice and tamari into a smooth paste. Stir in water until the desired consistency is reached. Crushed garlic or grated ginger can be added if desired.

Make the crunchy kale (see below).

Once cooked, serve the quinoa and chickpeas onto plates, slice the squash and place on top with the kale on the side and tahini sauce if using.

Crunchy kale

This can be eaten as a snack or sprinkled over pasta, risotto or salads.

Ingredients
Serves 4

Method

Preheat oven to 180˚C/Gas 4.

Line a baking tray with foil and lightly brush with a little olive oil using a pastry brush. Cut the leaves into wide slices and arrange evenly spaced on the baking tray.

Bake for 15-20 minutes, being sure to stir them at least twice while they're baking. The kale leaves are ready when they're bright green and crisp.

Remove the leaves from the oven and season with dried mixed herbs. Eat on the same day.

^ Top

For more recipes go to www.drgillianclub.com