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Nutr.51 (4) 656-7.) e
Mushroom and Nut-Stuffed Greens
spring green leaves
organic virgin coconut oil
breakfast mushrooms, chopped
mixed chopped nuts
1 tbsp soya
organic extra virgin olive oil
carrot, finely chopped
celery, finely chopped
tinned tomatoes, chopped
Carefully cut away any thick stalk from the spring greens. Blanch the leaves in boiling water for 2 minutes
until soft. Drain and rinse in cold water to prevent them cooking any further. Set
2. Fry the
mushrooms in the rapeseed oil: once the oil has been soaked up add the soya sauce and increase the heat.
Keep cooking until the mushrooms release their juice. Add the chopped nuts and then enough breadcrumbs to
soak up any surplus liquid. Set aside.
the garlic, carrot and celery in the olive oil until softened. Add the tomatoes and cook (10-15 minutes)
until reduced to quite a thick consistency. Season to taste
4. Take 1/6
of the mushroom stuffing and roll a spring leaf around it – the end result should be roughly the size of a
cannelloni tube. Repeat with the remaining stuffing and leaves.
all six rolled leaves in an ovenproof dish. Pour over the tomato sauce. Cover with aluminium foil and bake
at 190°C/375°F/Gas Mark 5 for 30 minutes. Serves 2
Curly Kale and Chick Pea
tbsp organic virgin coconut oil
tin chopped tomatoes
tin chick peas
curly kale, chopped
and pepper to taste
fresh coriander, chopped - optional
onion in oil until it is light brown. Add garlic and curry powder and cook for a further
tomatoes, drained chickpeas and kale. Bring to the boil and cook for 10-20 minutes until kale has softened
to your liking.
to taste with salt and pepper. Serve garnished with chopped coriander and rice or salad. Serves
Permission is generously granted by the Vegan Society for
the information provided above, on Calcium in the Vegan Diet. Click on the link below for a informative
and inspiring website by the Vegan Society. The Vegan Society is an educational charity that promotes and
supports the vegan lifestyle.