INGREDIENTS:
Cottage Pie
Filling:
- 400 grams minced soy protein
- 4 carrots
- 3 tomatoes
- 1 leek
- ¼ red, green, yellow bell peppers
- 4 ounce mushrooms
- 1 celery stalk, sliced thinly
- 3 bay leaves (optional, minced)
- ½ teaspoon chili flakes
- Mixed herbs
- 2 teaspoons Parsley, minced
- 2 teaspoon vegan bouillon
- 1 teaspoon vegan gravy mix in 400 milliliters water
- Soy sauce
- Black pepper
- Sea salt
- Grated nutmeg
- Olive oil
Topping
- 8 medium potatoes, peeled.
- Vegan butter
- Salt
- Pepper
- Soy milk
Garnish (optional)
- Chives
- Parsley
- Green salad
- Grated carrot with vegan French dressing and sesame seeds
Rhubarb and Orange Crumble
Filling
- 2 pounds of rhubarb (or apple or plum), cut into 1 inch pieces
- 4 ounces of sugar
- Rind and juice of an orange
- 4 tablespoons water
Topping
- 8 ounces flour
- 4 ounces butter
- 4 ounces coconut
- 4 ounces sugar
Garnish (optional)
- Orange slices
- Mint leaves
- Vegan forest yogurt (or any flavor)
