Guest recipes with Farah Shammas

Vegan Buddha Bowl

Lettuce

Grated carrots

Oven baked tofu

Sesame seed sprinkles

Couscous

Sliced cucumbers

Avocado

Edamame beans

Purple cabbage

You can vary quantities as you like but I aim for approximately equal portions of each.

Use a dressing or dip of your choice to accompany the bowl

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Spring Onion Savoury Pancakes

240ml hot water (not boiling)

1 teaspoon of sea salt

500 grams of wholegrain flour

Pancake filling

10 spring onions, finely choppped

120 grams of whole grain flour

1/2 teaspoon of sea salt

140 ml olive oil

Mix and knead all ingredients for pancakes and make into one big ball.

Leave for 20 minutes

Cut into 8 pieces

Knead again and make into flat pancakes

Warm oil and mix together all filling ingredients

Brush pancakes with filling and roll into stripes so the filling remains in the middle

Make into coils and allow to rest for another 20 minutes

Flatten again into pancakes

Brush very little olive oil onto a frying pan

Place the pancake on medium heat until first side is golden and cooked

Flip and cook second side until golden

Enjoy alone or with a homemade spicy sauce or Thai sweet chili

Vegan BBQ Tofu

Cut firm tofu into cubes or triangles

Mix in a bowl with ground pepper and pinch of salt and wholemeal flour (around two tablespoons to coat two packets of tofu)

Put into a Pyrex and cover with vegan BBQ sauce

Allow to marinate for 15 minutes

Cook in oven for approx 20 minutes at 160C