Two delicious vegan recipes that will blow your mind

Pesto – is made from coriander leaf – yes – coriander , and pine nuts, a dash of nutritional yeast salt fenugreek powder and the teensy-est drop of olive oil. The health benefits are great – it’s a very tasty addition to your vegan meals. it keeps in the fridge for several days.

The firm tofu has been dry fried in a non stick pan with garlic ginger and chili, all three first freshly and finely chopped added to the pan with a sprits of olive oil (you can get olive oil in spray bottles now – just for this use)
Then add the firm tofu chunks and let them roast gently turning them over now and then so some sides develop a golden crust – be careful not to let the spices burn – so keep the heat fairly low – enjoy the process, take your time. At the end just before serving add a pinch of salt and a twist of pepper

Prepare your underlying salad – this one is little gem lettuce and plum tomatoes with spring onion all freshly cut.

Simple, delicious, practically oil free and low calorie as well as completely vegan

Enjoy