Carrot, Peanut and Sultana Salad (v)

This is nice in place of coleslaw but is also good on it’s own as a summer lunch.

For 4-6 portions you need:
4 large carrots, peeled and coarsely grated
1/4 cup sultanas
1/4 cup unsalted peanuts
salt and pepper
3 tbsp orange juice

Combine everything in a bowl and scoff. Yes, that’s it 😉

Thai Green Curry (v)

I have neglected my poor blog recently due to being away at too many conferences and in too much of a giddy spin now the news of my NTFs success is public (it’s a hard life yada yada yada…). This was a quick, post conference dish to throw together and a nice tasty one too 🙂

For 6 portions you need:
1 pack marinated tofu chunks
1 onion
2/3 tub green thai curry paste (the small tub, natch)
1/2 cauli cut into florets
2 small head broccoli cut into florets
2 carrots, sliced
1 pack baby corn, cut into thirds
2 tins cocnut milk
1 pack coconut cream
fresh corriander, chopped

Begin by sauteeing the onion in 1 tbsp oil. Then add the curry paste and cook out. Add the veggies and coconut milk and cream and bring to the boil. Simmer for 10 mins. Add the tofu, heat through and serve in bowls with lashings of rice. Simple.

Bermuda Creams (v)

I have no idea why these are called this, and I am sure that this recipe is not what the original was. But who cares. It’s tasty, and easy. I remember these from when I was a child at Christmas gatherings 🙂

For each cream you need:
natural yogurt (use vegan yogurt if you wish, otherwise I recommend Total 0%)
dark brown muscavado sugar

Place 1 tsp sugar in the bottom of a ramekin/serving glass. Place 3-4 tbsp yogurt on top (as much as you want) and then top with another 1 tsp sugar. Leave to ‘bleed’ in the fridge for at least a couple of hours and then enjoy.