Recipes

Family Affairs: 7 Day Family Menus

Sunday

BREAKFAST

Easy Like Sunday Morning Big Cooked Breakfast
Serves 4

There’s nothing like a cooked breakfast.  This one, adapted from Martin Shaw Cooks Veggie, proves that you don’t have to sacrifice taste for health! Serve with pure, fresh orange juice for an added vitamin C boost.

• 1-2 veggie sausages per person
• 1-2 veggie rashers
• 225g/8oz mushrooms, sliced
• splash of shoyu, to taste. (Shoyu is a rich soya sauce, such as Kikkkoman, available in supermarkets, delis and health food shops)
• 1 tbsp olive or sunflower oil (or margarine for mushrooms)
• 4 tomatoes, halved
• 1-2 tins baked beans
• (optional) 4 potato scones

1. Grill sausages according to packet instructions.
2. Put tomatoes under grill, ensuring they don’t singe.
3. Fry mushrooms in oil or margarine, adding shoyu at end. Keep warm.
4. Meanwhile, heat baked beans.
5. Fry rashers.
6. If using, toast potato scones.
7. Serve and enjoy!

LUNCH

Falafels in Pitta Bread
Serves 4

• 8 falafels (Buy ready-made from fridge section in supermarket/health shop – Cauldron are a good brand – or make your own.)
• 4 pitta breads
• 2 tomatoes, thinly sliced
• shredded lettuce
• mayonnaise – Plamil dairy-free mayonnaise is very good and available from Tesco. Granovita is another dairy-free brand available from Sainsbury. Each of these and other brands are available from health stores.

1. Slice a thin piece lengthways from each pitta.
2. With a sharp knife, carefully open each one.
3. Slice each falafel into pieces
4. Put mayonnaise into pitta, then add tomato and lettuce
5. Share out falafel slices between the 4 pittas.
6. Wrap in foil or a plastic bag.

DINNER

Cashew Nut Roast with Mushroom & Garlic Stuffing & Red Wine Gravy Vegan Family House

There’s something about a big roast dinner - and you don’t have to give that up when you go veggie. I cooked this last Christmas & everyone loved it. But it’s far too nice to limit to once a year! And it freezes beautifully in slices. Wait until it’s cool then wrap each slice carefully in foil or a plastic bag - that’s if there’s any left!

Serve with roast potatoes, mixed vegetables such as carrots, broccoli and sprouts - and gallons of gravy.

• 200g/7oz mushrooms, sliced (not too thick as they need to be sandwiched in between layers of nut roast)
  1-2 cloves garlic
  1 dsp olive oil
  1 tbsp soya sauce
  30g/oz margarine
• 2 sticks celery, finely chopped
• 1 medium leek, finely chopped
• 1½ cups hot water
• 1 tsp yeast extract (marmite, vegemite etc.)
• 550g/16oz/3 cups ground cashew nuts (or other nuts of your choice - almonds work well too)
• 2 tbsp soya flour (available from health stores)
• 2 tsp fresh herbs or1tsp dried
• 160g/6oz/3 cups white bread crumbs
• sea salt and pepper to taste

1. Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes.
2. Meanwhile, make mushroom stuffing. Cook garlic in olive oil until golden. Add mushrooms and cook for a few minutes. Add soya sauce. Let this cook gently, then drain off any liquid that’s left and reserve for gravy. Put mushroom garlic mix aside.
3. Preheat oven.
4. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery.
5. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin.
6. Place half the nut roast mixture in the tin and press down well - then add the mushroom and garlic stuffing (pressing down well again) and place the rest of the nut roast mixture on top.
7. Bake in the oven for about 40 minutes at 180°C/360°F/Gas Mark 4 then turn out of the tin and slice.

Red Wine & Onion Gravy

• 2 tbsp miso
• 2 tbsp hot water
• ¼ cup shallots or onion, finely chopped
• 1 tbsp olive oil
• ¼ cup wholemeal flour
• 1 cup veg stock
• 1 cup red wine
• salt and pepper to taste

1. In a small bowl, mix miso and hot water and mix well. Set aside.
2. In a large saucepan on medium-high heat, sauté shallots/onions in oil until translucent.
3. Add flour and mix well; this will become pasty and dry.
4. Slowly start adding stock while stirring continually. Add a little bit at a time until everything becomes well mixed and there are no lumps.
5. Add salt and pepper.
6. Lower heat to medium-low and simmer until sauce is thickened, stirring often.
7. Stir in miso and serve.

DESSERT

Fruit Salad & Ice Cream

Serve with Swedish Glace or other ice cream of your choice. (Available at Tesco, Sainsbury, Waitrose and other large supermarkets, as well as health stores).

• 1 ripe mango
• 175g/6oz sweet seedless grapes
• 125g/4oz strawberries
• 2 kiwi fruits
• 1 ruby grapefruit or 2 sweet oranges
• 2 passion fruit
• a little maple syrup (optional)

1. Peel the mango, then slice it. To do this, stand mango on end and cut down abut 5mm/¼inch either side of where the stem was. As you cut down, you will feel the hard flat stone against the knife, and you will be left with two almost halves and the central stone section.
2. Cut away as much flesh as you can from around the stone and put it into a bowl; slice the two halves in there also.
3. Half the grapes, hull and slice the strawberries, peel and slice kiwi fruits and add all that to bowl.
4. Hold grapefruit over bowl and cut away skin, along with pith, to reveal juicy ruby flesh.
5. Cut each segment away from the translucent skin around it, letting segments and juice fall into bowl. Cut oranges same way if you are using these instead.
6. Cut passion fruit in half, scoop out seedy pulp and add to bowl.
7. Give it all a stir and add the maple syrup if you are using.
8. Serve in the nicest bowls you have!