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Greek Salad
A delicious and fresh dish made with cucumbers, tomatoes, red onion, feta, olives, herbs and olive oil.
Zoe’s Healthy Chocolate Truffles
A delicious and healthy snack made from dates and coconut
Mandy’s Easy Carrot, Tomato and Lentil Soup
A cheap and nutritious meal to make for the whole family.
Carrot Hummus
A very easy way to add a portion of vegetables to a tub of hummus.
Easy and Healthy Homemade Hummus
A dip made from chickpeas, lemon juice, garlic and tahini
Mala’s Full of Beans Soup
A healthy soup is packed full of brightly coloured vegetables and beans
Onley’s Soda Water Bread Rolls
Bread rolls made with spelt flour, pumpkin seeds and soda water
Sugar Snap Pea Vegetable Christmas Trees
Christmas food doesn’t have to be unhealthy to be fun. These little vegetable Christmas trees are made from sugar snap peas and yellow peppers. They take just a few minutes to assemble and are a great way to tempt children to try some new veggies. Ingredients 10 sugar snap peas (mange tout or green beans also work well) 1/4 yellow pepper Instructions Wash your sugar snap peas. They can be eaten raw but if you’re serving to a baby or toddler you may wish to lightly boil or steam them first. Cut a star shape and a rectangle shape out...
Baked Sweet Potatoes with Greek Beans in Tomato Sauce
Packed full of nutrients and healthy protein
Eliza’s Homemade Chinese Dumplings
These delicious vegetarian Chinese dumplings are made with cabbage, mushrooms, onion and carrots. They are ideal for serving with Chinese dumpling soup. We made these dumplings and the soup with Eliza from the Little Cat Cafe at the Mulberry Centre in January 2019. This was to celebrate Chinese New Year. Ingredients For the wrappers 2 cups (280g) unbleached all-purpose flour pinch of salt ¾ cup (180ml) boiling water For the filling drizzle of cooking oil 1 tablespoon minced ginger 1 peeled and minced garlic clove 3 cups (185g) shredded nappa (Chinese) cabbage 2 cups (165g) chopped portobello or shiitake mushrooms...
Zoe’s Kale and Pumpkin Seed Pesto
This pesto is delicious stirred through pasta but can also be served with vegetables, salads or as a pizza topping.
Eliza’s Ecuadorian Stew with Pulses and Carrots
Ecuadorian stew is a traditional recipe and is very popular at the local school.
Zoe’s Vegetable Hot Pot with Herby Couscous
This vegetable hot pot is a good recipe to make on a cold winter’s day. You can use whatever vegetables you have at home – winter root vegetables work very well. It’s served with herby couscous to make it even more filling. We came up with this stew based on the surplus vegetables we had during one of our sessions. You can use any vegetables. It also doesn’t matter too much about the order you cook them in. I start with gently cooking the onion first, while I chop the other vegetables, and add them to the pot as I...
Michelle’s Spicy Vegetable Soup
This soup contains some vegetables found in Jamaican cuisine such as cho cho and hot peppers
Iraqi Vermicelli Rice and Chickpea Broth
This delicious Iraqi Vermicelli Rice and Chickpea Broth dish was made by one of our members at our Myatts Field North session. This delicious dish was very popular and is lovely served with a big helping of salad. Ingredients 400g rice 1 onion, diced 200g vermicelli noodles Sunflower oil 100g raisins 1 x 400g tin of chickpeas 1 tsp turmeric 1 tsp curry powder Instructions Measure out the rice into cups, you will need 2 parts rice to 1 part water (so if you have 2 cups of rice you will need 4 cups of water). Soak the rice for...
Risotto with Cavolo Nero and Peas
Sadie is one of our regular cooks at our Max Roach sessions. A few weeks ago she made a delicious risotto with cavolo nero for lunch. Sadie also made a juice from lemons and kiwi to serve alongside her cavolo nero risotto. Delicious! We have added peas to Sadie’s risotto recipe. We are cooking along with Veg Power, a national campaign to encourage children to eat more vegetables. Peas is vegetable of the week next week and we hope that this delicious risotto will encourage you to eat some peas. Ingredients 100g risotto rice 1 tbsp oil 500-600 ml hot vegetable...
Kadecia’s Cranberry and Carrot Mug Cake
Kadecia made this healthy cranberry and carrot mug cake at one of our sessions at St Stephen’s in Stockwell. Cranberry and carrot mug cake (Picture by Kadecia). Mug cakes are a popular way to get a sweet treat quickly and Kadecia’s version is packed full of healthy ingredients. Ingredients 1 tbsp coconut oil/vegetable oil 3 tbsp unsweetened milk (I used almond milk) 1 tbsp maple syrup (or any sweetener) 2 tbsp grated carrot Pinch of cinnamon and grated nutmeg A sprinkle of dried cranberries 1 tsp desiccated coconut 4 tbsp self-raising flour Instructions Mix together the coconut oil, milk, maple...
Vegetarian Polish Cabbage Soup
This vegetarian Polish cabbage soup was inspired by a conversation with one of our members Joanna. She told us that cabbage soup is one of her favourite recipes to make at home. Cabbage soup is a very popular Polish recipe. A traditional soup usually contains meat – often ham or pork. We have made a vegetarian version. It’s extremely cheap to make and very filling and nutritious. Some cabbage soup recipes use sauerkraut. Sauerkraut is a fermented cabbage that you can buy in a jar in a Polish shop or the Polish section of a supermarket. You can use sauerkraut...
Red Pepper and Kidney Bean Stew
This red pepper stew is made with tomatoes, kidney beans and paprika and is a delicious, nutritious and cheap vegetarian meal. Red pepper stews are common in many countries’ cuisine. Peperonata is a well known Italian stew made with red peppers and onions. It also features in Hungarian cooking where it is called lecsó. And in Nigeria pepper stew is also popular. The Nigerian version is usually made with meat, red palm oil and lots of chillies. This version resembles most closely the Hungarian lecsó as we have included paprika. However we’ve made it our own by adding kidney beans for some...
Kadecia’s Tahini and Sweet Potato Buttercream
A much healthier alternative to traditional buttercream.
Ethiopian spiced lentils
This spicy lentil dish is eaten all over Ethiopia and Eritrea and goes well with salad, rice and some plain yogurt or yogurt with chopped mint and cucumber. You can add other vegetables into the dish to up your intake, such as chopped cauliflower or sweet potatoes. The lentils are cooked in a spice called Berbere which can be found in some of the larger supermarkets and some of the ethnic shops in Brixton market and Stockwell. Ingredients 300g of red lentils 1 large finely chopped onion 1 thumb size piece of ginger, grated 2 tablespoons of vegetable/sunflower...
Zoe’s sweet potato and black bean chilli
This chilli has been a big hit at some of our recent events, enjoyed by both adults and children. Adding the couscous to the chilli towards the end of cooking time makes this a great one pot dish and saves you having to cook it separately. You can also use bulgur wheat instead of couscous or leave it out altogether. Try switching sweet potato with butternut squash. Ingredients 1 tin of black beans 1 tin of kidney beans 1 tin of chopped tomatoes 1 medium sweet potato 200 grams of sweetcorn – fresh, frozen or tinned are...
Easy apple chutney
At this time of year there are lots of apples on streets and in back gardens that do not get picked. Making chutney is a great way of using food that would otherwise be wasted, and a jar of something home-made makes a great Christmas present. Ingredients 1.5kg chopped apples 500g sugar 500g raisins or other dried fruit 2 teaspoons raisins 2 teaspoons mustard seeds 700ml vinegar (cider vinegar is best) Combine all the ingredients in a large saucepan. Bring to the boil and simmer for 30 minutes. Stir regularly to ensure it does not stick on the bottom. Heat...
