Broccoli and Carrot Bake

This broccoli and carrot bake has a tangy savoury sauce that compliments the broccoli perfectly.

Carrots are fresh, cheap and plentiful from July to March they are a great source of beta-carotenes, falcarinol, vitamin A, minerals and anti-oxidants.

Broccoli is fresh, cheap and plentiful from October to April. It is a rich source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Folate, Potassium and Manganese.

The use of of nutrition yeast and yeast extract in this recipe helps achieve a cheesy flavour and gives this recipe a huge dose of vitamin B12.

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Broccoli and Carrot Bake
This broccoli and carrot bake has a tangy savoury sauce that compliments the broccoli perfectly.
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Baking Dish
Course Main Dish
Cuisine British
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Baking Dish
Instructions
  1. Add the soya milk, onion powder, garlic powder, mustard powder, smoked paprika and turmeric to a pan, stir well. Note: Reserve 1tsp of smoked paprika for later.
  2. Keep stirring and bring to the boil.
  3. Add the yeast extract and nutritional yeast. Stir well. Note: Reserve 1 tbsp of nutritional yeast for later.
  4. Mix the cornflour with a little water and add to the mix. Stir until the sauce thickens. Turn off the heat.
  5. Preheat an oven to 220C/200C/gas 7.
  6. Divide the broccoli into small florets and rinse.
  7. Peel and slice the carrots roughly 5mm.
  8. Steam the broccoli and carrots for 5 minutes.
  9. Put the broccoli and carrots into a baking dish.
  10. Cover broccoli and carrots with the sauce
  11. Sprinkle the remaining paprika and pepper over the mix.
  12. Sprinkle the remaining nutritional yeast over the mix.
  13. Spray the olive oil all over the mix.
  14. Bake uncovered in an oven at 220C/200C/gas 7 for 30 mins.
  15. Grill the dish for 5 minutes to brown the crust.
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Strawberry Jam Frozen Soya Yoghurt

Frozen yoghurt is a quick and simple dessert. As a bonus if live yoghurt is used then this recipe also has beneficial probiotic qualities.

Strawberries are in their prime June to August. However when strawberries are in season I make lots of strawberry jam. This way I can enjoy the taste of strawberries all year round. I even make my own live soya yoghurt.


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Strawberry Jam Frozen Soya Yoghurt
Course Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Measure the yoghurt into a jug.
  2. Add the jam.
  3. Stir the yoghurt until the jam is mixed in well.
  4. Start the ice cream maker and slowly pour in the mixture.
  5. Enjoy!
Recipe Notes

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Dairy Free Cauliflower “Cheese” Bake

This cauliflower bake has a completely dairy free tangy savoury sauce that compliments the cauliflower perfectly.

Cauliflowers are fresh and plentiful from November to March, they are rich in vitamin C, folates, pantothenic acid (vitamin B5), pyridoxine (vitamin B6) and thiamin (vitamin B1), niacin (B3), vitamin K, manganese, copper, iron, calcium and potassium.

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Dairy Free Cauliflower "Cheese" Bake
This cauliflower bake has a completely dairy free tangy savoury sauce that compliments the cauliflower perfectly.
Course Main Dish
Cuisine British
Servings
people
Ingredients
Baking Dish
Course Main Dish
Cuisine British
Servings
people
Ingredients
Baking Dish
Instructions
  1. Finely chop the onion and garlic.
  2. Saute the the onion and garlic in the olive oil until it starts to brown.
  3. Add the soya milk, mustard powder, smoked paprika, turmeric, lemon juice, yeast extract and nutritional yeast. Stir well. Reserve 1tsp of smoked paprika and 1 tbsp of nutritional yeast for later.
  4. Keep stirring and bring to the boil.
  5. Mix the cornflour with a little water and add to the mix. Stir until the sauce thickens. Turn off the heat.
  6. Preheat an oven to 220C/200C/gas 7.
  7. Divide the cauliflower into small florets and rinse.
  8. Put the florets into a baking dish.
  9. Cover florets with the sauce
  10. Sprinkle the remaining paprika over the mix.
  11. Sprinkle the remaining nutritional yeast over the mix.
  12. Spray the olive oil all over the mix.
  13. Bake uncovered in an oven at 220C/200C/gas 7 for 90 mins.
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Soya Yoghurt

Live soya yoghurt is incredibly useful. I use it on my breakfast muesli, in smoothies, lassis, fruity desserts and to make frozen yoghurt. I find I find it useful to maintain some live soya yoghurt in my fridge.
However your starter soya yoghurt can be shop bought… however ensure it is a live yoghurt.

In addition to being delicious and useful live soya yoghurt is packed full of probiotic bacteria to help maintain good health.


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Soy Yoghurt
Cuisine British
Servings
Ingredients
Cuisine British
Servings
Ingredients
Instructions
  1. Sterilise your work area. Use boiling water to sterilise 4 500ml jars, lids and one spoon.
  2. Distribute the milk between the jars.
  3. Add 1 tablespoon of live soya yoghurt to each jar.
  4. Add the lids to the jars, give each a little shake.
  5. For the best yoghurt keep the jars at 40C for at least 8 hours. See notes below on how to achieve this.
  6. Refrigerate the yoghurt until it has set.
Recipe Notes

Note: How to maintain 40C.
My multicooker has a "Yoghurt" mode which can create a 40C waterbath.
My combination oven has a 40C setting.

Yoghurt makers can also be used.
Yoghurt can also by fermented in an oven that is cooling down or left in the warmest spot in your house.

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