Tofu - Miso Spread

2 tbsp red miso
2 tbsp hot water
225g firm tofu
2 tbsp freshly chopped dill, chives or basil

Soften the miso in water. Break up tofu with a fork. Add to the miso paste. Stir in herbs and serve.

15 Minute Vegetable and Cashew Fried Rice

110 – 175g brown short-grain rice
1 tbsp coconut oil
2 stalks of celery, sliced lengthways
2 carrots, sliced lengthways
2 cloves of garlic, crushed
1 bunch of spring onions, sliced lengthways
1 tsp of chopped ginger
2 tsp tamari sauce
1 small head of broccoli, cut into florets
50g cashews
To garnish: toasted nori seaweed

Cook the rice whilst heating oil in a wok.
Saute celery and carrots. Add garlic, spring onions, ginger and garlic. Cook for 2 minutes.
Add tamari, broccoli and cashews. Garnish with nori.
Serve with green beans or a cucumber salad.

Dairy Free Ice Cream

2 ripe bananas
60g finely ground cashew nuts
1 tbsp maple syrup
1 tsp soya lecithin granules
225ml soya milk

Blend all ingredients.
Pour into shallow container and freeze for a couple of hours, mixing with a fork after 1 hour.
Remove from freezer 10 minutes before serving.